Licia Bobesha Recipes Pasta Carbonara

Pasta Carbonara

Pasta Carbonara is an incredibly easy dish to whip up in 20 minutes top. Serving it with fresh pasta be it gluten free or not, takes no extra time to unfold.

As I lately have some time, I had been looking on the internet yesterday. Looking for fresh, interesting ideas, inspirational recipes that I have never tried before, to surprise my family with. Searching for quite some time unfortunately couldn’t find too many interesting stuff. Right before I thought to give up on it, I ran across this tempting and easy treat simply by luck at Suncakemom. The dessert seemed so mouth-watering on its photos, that called for immediate action.

It had been not difficult to imagine how it is made, how it tastes and how much my hubby is going to love it. Mind you, it is very simple to keep happy him in terms of cakes. Anyway, I visited the site and then followed the step by step instuctions which were accompanied by superb images of the task. It just makes life less difficult. I can imagine that it is a bit of a hassle to shoot snap shots in the midst of baking in the kitchen as you normally have sticky hands therefore i highly appreciate the hard work she put in for making this post .

Having said that I’m inspired to present my own, personal recipe similarly. Many thanks the thought.

I was tweaking the initial formula create it for the taste of my family. I’ve got to mention it turned out a terrific success. They enjoyed the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a busy week. They ultimately asked for lots more, many more. So next time I am not going to commit the same mistake. I am likely to twin the volume .

You can find the original Pasta Carbonara and more at SunCakeMom


Heat oil in a pan then add the diced onion and salt. (Traditional Carbonara recipes don’t call for onion but onion is always good.)

Saute the onion on high heat for 5 minutes until it gets a glassy, translucent look then add the bacon, garlic and black pepper. If we cook with Pancetta or Guancale the process needs to be started with rendering the fat out of the meat and adding the onion after when there is enough fat to saute it. Also the fried bits of meat needs to be taken out while preparing the onion.

Turn the heat down to stir-fry the bacon and the onion until the onion slightly caramelizes and gets a brownish color in about 15 minutes.


Put the ingredients into a bowl and mix it well.Best-carbonara-recipe-with-traditional-or-gluten-free-pasta-process-2-SunCakeMom The mixture shouldn’t be runny nor dry to the touch but between that, it’s gonna be good to go.

Fill a pot halfway up and add 1/2 teaspoon/cup or 10g/liter Salt. Put the lid on and bring it to boil.

Take the lid off then start making the pasta in batches.

Use something with holes on like the opposite side of a shredder with big holes and a spatula or make the dumplings with a small spoon. Here we use a special tool called Spaetzle maker.

The dumplings will submerge upon getting into the water and float back up when cooked in about 30 seconds or less.

Take the surfaced pasta out from the cooking water and continue with the next batch.


Add the pasta to the onion, bacon, garlic and black pepper in the pan then stir-fry it on medium heat for a couple of minutes until all the ingredients are mixed well and uniformly heated.

Crack the eggs and beat them up in a bowl with the grated hard cheese.

Take the pan off heat and pour the egg right into the pasta while continuously stirring. Mind not to have a too hot pan as that will fry the eggs and we end up having fried egg noodles which is also a fine dish but far from Carbonara.

Serve immediately onto plates to avoid clogging of the egg.

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