Ready in 20 minutes
Carbonara became a classic Italian dish during World War II, when the Italians discovered that American service men liked eggs and bacon. Using thick cut bacon simulates the texture of pancetta but gives the sauce a better flavor.
"A little hint about shallots. I have a used frosting container that I keep my shallots in. Every few months I go and get extra large shallots, chop them finely with one of those great food choppers, put them in the frosting container and cover them with a flavorless vegetable oil, like corn or peanut oil. Then I have chopped shallots any time I want them, and the oil has been infused with their wonderful flavor. You can't go wrong with this method that takes about 5 minutes every few months."- arbpen
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Top-ranked recipe named "Pasta Carbonara"
In a separate sauce pan, place butter and olive oil. Heat until the butter is frothy, then add the shallots and mushrooms. Saute until the mushrooms are browned on the edges and have given up some of their water.
Cook bacon til crisp and chop into small pieces. The microwave works well for this. Do not throw away bacon fat.
In a large pot, boil water and cook pasta until al dente. Drain pasta and reserve.
Put bacon fat into pot where pasta was cooked. Add sour cream and mix well. Add egg and mix thoroughly. You should have a nice yellow sauce by this time. Add the mushroom mixture and the bacon, and mix. Finally add the pasta and toss to coat.
Use this with just about any noodle type pasta, fettucini, linguini or spaghetti, etc.
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arbpen 1 month agoFor those of you having problems with flavor, this could be for several reasons. The biggest culprit is sour cream, I use ONLY Real sour cream, preferably Alta Dena, or Daisy or Knudsen. Other sour creams have gelatin, binders and/or fillers. If you can find it, Creme Fraiche makes an excellent alternative. For those who are reporting dryness, make sure that the mushrooms have given up some of their water. It adds flavor, and liquid to the sauce. Please remember that all the ingredients are approximate, simply because some mushrooms may have more liquid than others, some people like more cheese than others, or Mars may be retrograde when viewed from Io, who knows, just enjoy.
Stratasphere 1 month agothis isn't real pasta carbonara... It is made with panchetta, minced in small pieces and sauted in a little olive oil with some garlic. Then 1/2 cup dry, white wine is added. Grated Parm and Romano are added to some beaten eggs. Cooked and drained spaghetti is mixed with both mixtures. Black pepper is sprinkled on top with extra grated cheese.Bacon makes it too greasy. See Marcella Hazen's books for the real deal. This one tastes awful.
vanacrane 9 months agoDoesn't reheat well so use on first night. Added cream and doubled bacon and shrooms - kids loved it but it may be too bland for parents :-)
Kellonm2 1 year agoI second MamaBre.
Katsikokleftra 2 years agoIt was a bit on the dry side. I had to add a bit of milk and butter to make it creamier but the flavor was pretty good.
MamaBre 2 years agoI'm not sure what went wrong, but this was awful!
daniellemo13 2 years ago
Charmcity 2 years agoExcellent, creamy smooth pasta recipe. Its a nice change from the norm. I would absolutely do it again - but next time I'd throw some grilled chicken on top and double the bacon and mushrooms.
GrandmaBarbara 2 years agoReally good. You should start the pasta first, though, or the completed sauce will have to sit around waiting. The ingredient list calls for pepper and Parmesan but the instructions don't mention them. I just added them as topping.
missl_b 2 years agojust tried for first time- was a little nervous, but actually gave a fab flavour, tasted restaurant quality and proved to be very tasty, this is my first big oven recipe attempt- so far so good!!
arbpen 2 years agoA little hint about shallots. I have a used frosting container that I keep my shallots in. Every few months I go and get extra large shallots, chop them finely with one of those great food choppers, put them in the frosting container and cover them with a flavorless vegetable oil, like corn or peanut oil. Then I have chopped shallots any time I want them, and the oil has been infused with their wonderful flavor. You can't go wrong with this method that takes about 5 minutes every few months.
Bearbum89 2 years agoCould even add chicken for something extra!
Mkinsfl 4 years agoVery easy to make, great flavors. Made it twice and plan to make it again and again. I added a little fresh chopped parsley at the end and it really adds a freshness to it. Loved it! Thanks
arbpen 5 years agoUse this with just about any noodle type pasta, fettucini, linguini or spaghetti, etc. [I posted this recipe.]