Creamy Alfredo Carbonara

Name: Creamy Alfredo Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 grams spaghetti (or your choice of pasta); 1 cup heavy cream; 2 large eggs; 1 cup Parmesan cheese (freshly grated); 4 strips bacon (chopped); 2 cloves garlic (minced); to taste salt and black pepper; 2 tablespoons parsley (chopped, for garnish)

35 min 4 servings Moyen

Toutes les recettes

Indulge in the rich flavours of alfredo carbonara, a delightful fusion of creamy Alfredo sauce and classic carbonara ingredients.

Préparation

15 min

Cuisson

20 min

Total

35 min

Portions

Difficulté

Moyen

Alfredo Carbonara is a North-American twist on two classic Italian pasta dishes. By combining the creamy Alfredo sauce with the rich, eggy carbonara, this dish offers a luxurious and comforting meal perfect for any pasta lover. This version works by balancing the creaminess of the Alfredo with the salty, savoury notes of bacon and Parmesan. It's an excellent choice for those who love both Alfredo and Carbonara, offering a unique blend that satisfies cravings for rich and hearty pasta. Whether you're a fan of traditional Italian cuisine or simply in the mood for a comforting meal, this Alfredo Carbonara is sure to impress with its indulgent flavours and creamy texture.

Ingrédients

Portions

For the pasta

For the sauce

For garnish

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8-10 minutes. Drain and reserve 1/2 cup of pasta water.

Astuce de chef : Reserve some pasta water to adjust the sauce consistency later.

Prepare the bacon

In a large pan over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.

Astuce de chef : Use the bacon fat in the pan for added flavour in the sauce.

Sauté the garlic

In the same pan, add minced garlic to the bacon fat and sauté for 1 minute until fragrant.

Astuce de chef : Be careful not to burn the garlic; it should be golden, not brown.

Make the sauce

Lower the heat and stir in heavy cream. Cook for 2-3 minutes. Whisk the eggs in a separate bowl, then gradually add to the cream, stirring constantly.

Astuce de chef : Temper the eggs by gradually adding the hot cream to prevent curdling.

Combine and season

Mix in the Parmesan cheese and cooked bacon. Toss the pasta in the sauce, adding reserved pasta water if needed. Season with salt and pepper.

Astuce de chef : For a creamier sauce, add more pasta water gradually.

Serve

Serve the pasta hot, garnished with chopped parsley. Enjoy your creamy Alfredo Carbonara!

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Trucs & astuces

<ul><li>Use freshly grated Parmesan for the best flavour.</li><li>Cook pasta to al dente for the perfect texture.</li><li>Temper eggs to prevent scrambling when adding to hot pasta.</li></ul>

Suggestions de service

Serve Alfredo Carbonara with a side of garlic bread and a fresh green salad for a complete meal. A crisp white wine, such as Pinot Grigio, pairs beautifully with the creamy sauce. This dish can be made ahead by preparing the sauce and pasta separately. Store them in the fridge for up to two days and combine them when ready to serve. Reheat gently to avoid overcooking the pasta.

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