Spaghetti Carbonara

I’m pretty sure you all know this dish. It is one of the most common and easy to find in restaurants here in Shanghai (as well as anywhere else), but sometimes it is not THAT cheap. Restaurants charges an average of 60 yuan for this first course that at home won’t cost you more than 30 yuan…but for 4 servings….

Here how to make it!

Ingredients (for 4 servings): 原料(4人份量)

  • 320 g Italian spaghetti – 320 克意大利面
  • 200 g bacon – 200 克培根
  • 1 clove garlic – 一瓣蒜
  • salt, black pepper – 食用盐,黑辣椒粉
  • 1/2 cup heavy cream (optional) – 1/2 杯鲜奶油 (可选)
  • 2 eggs – 2个鸡蛋
  • 1/3 cup grated parmesan cheese – 2 匙磨碎帕尔马干酪

Heat a frying pan with some olive oil, and fry bacon and garlic till crispy (remove the garlic when it starts getting dark). 在锅中把倍根和蒜炒脆(蒜变金黄色后把它拿出来)

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Add the cream, a pinch of salt, cover with a lid and cook for about 3-5 min. 加入奶油,盐把锅盖子盖上并炖约3-5分钟。

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In a mixing bowl beat eggs, salt, pepper and parmesan together. 碗中把鸡蛋,盐,黑辣椒粉和磨碎帕尔马干酪搅打一起

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Meanwhile cook spaghetti in boiling water.同时把面条煮熟

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When spaghetti are “al dente” (about 9-10 min), drain the water and pour in the frying pan with the bacon and cream souce. Mix it well together.面条煮熟之后(9-10分钟)将水控干,然后把面条,倍根和奶油混合一起。

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Remove pan from heat and pour the egg into the pasta, whisking quicly till eggs thicken. Toss with more parmesan cheese。关火后倒入鸡蛋,搅拌好,加磨碎帕尔马干酪。

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On the nutritional standpoint, one serving of Spaghetti Carbonara provides:

  • Calories: 620 (from fat 296)
  • Fat: 32.9 g
  • Carbohydrates: 45.4 g
  • Protein: 33.9 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.