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Pasta carbonara with ham, cream and egg

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424
Kitchen Italian
Calorie content 303 kcal
Portions 8 port.
Cooking time 30 minutes.
Proteins * 18.1 gr.
Fats * 23.7 g
Carbohydrates* 31.4 gr.
* per 100 gr. product
Pasta carbonara with ham, cream and egg
Content

With great pleasure I want to share a wonderful recipe for Carbonara pasta made with ham, cream and egg. The cooking process does not take much time and will bring you unforgettable pleasure and enjoyment.

Ingredients

Cooking process

step 1 out of 14
Cut the ham into thin strips. Peel the garlic, rinse and chop finely with a sharp knife.
step 2 out of 14
Heat a deep frying pan over the fire, pour in a small amount of olive oil, add the chopped ham and lightly fry.
step 3 out of 14
Rinse the thyme, dry and add the thyme leaves to the fried ham along with chopped garlic, fry a little.
step 4 out of 14
Season with salt and black pepper to taste.
step 5 out of 14
Stir and fry for just a minute.
step 6 out of 14
Pour in the required amount of cream. Cream can be used with any fat content.
step 7 out of 14
Measure out the required amount of bavette. Pour water into a saucepan or stewpan, put on fire and boil, add a little salt, put the amount of bavette indicated in the recipe. Cook until al dente for the time indicated on the package.
step 8 out of 14
Grate half of the Parmesan cheese on a fine grater, put in a deep container. Any hard cheese can be used instead of Parmesan. Add chicken egg.
step 9 out of 14
Drain the boiled bavette through a colander.
step 10 out of 14
Stir the sauce thoroughly until smooth.
step 11 out of 14
Put the boiled bavette in a frying pan, mix thoroughly.
step 12 out of 14
Pour in the egg-cheese mass, stir and heat over low heat for a couple of minutes until thickened.
step 13 out of 14
Grate the remaining cheese that you will use on a fine grater.
step 14 out of 14
Place cooked pasta Carbonara with ham, cream and egg on portioned plates, sprinkle with a little shredded cheese on top. Garnish with thyme leaves and serve.

Bon Appetit!

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