Halal Italian Carbonara
Ah, carbonara! This iconic Roman dish brings to mind cozy trattorias and evenings spent with friends. I remember my first real carbonara in Rome – an explosion of simple but perfect flavors. Here I've adapted the recipe to keep it halal without losing its soul: turkey pancetta replaces guanciale, and Parmesan adds that irresistible umami taste. You'll love the creamy texture and the marriage of black pepper with cheese. It's a trip to Italy, right on your plate, ready in under 30 minutes. Buon appetito!
Ingredients
- Pasta (spaghetti or fettuccine)400 g
- Halal turkey pancetta (or halal smoked breast)200 g
- Eggs4 large
- Halal grated Parmesan (or halal Pecorino Romano)100 g
- Garlic cloves2
- Black pepper1 tsp
- Salt1 pinch
Nutrition
Instructions
- 1
Cook the pasta al dente in a large pot of salted water according to package instructions. Reserve 1 cup of pasta water.
- 2
Meanwhile, cut the pancetta into small cubes. In a pan, sauté them over medium heat without fat until crispy. Add crushed garlic and sauté for 1 minute, then remove the garlic.
- 3
In a bowl, whisk the eggs with grated Parmesan and a generous pinch of black pepper until smooth and creamy.
- 4
Drain the pasta and pour it, still hot, into the pan with the pancetta. Toss quickly.
- 5
Off the heat, pour the egg-cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce. Add a little pasta water if needed to loosen it.
- 6
Serve immediately, sprinkle with Parmesan and freshly ground black pepper. Enjoy without delay!
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !