A classic of Italian cuisine, spaghetti carbonara combines few ingredients and lots of flavor, resulting in a creamy and comforting meal. Versatile and easy to prepare, it allows for different combinations to go beyond the basics and transform the evening meal into a special moment.

Next, learn how to prepare 3 spaghetti carbonara recipes for dinner!

1. Spaghetti carbonara

Ingredients

• 250 g spaghetti noodles
• 150 g the bacon cut into cubes
• 3 eggs
• 1 cup grated parmesan cheese
• 1 clove of minced garlic
• Olive oil, salt and ground black pepper to taste
• Water for cooking

Preparation mode

In a large pot, bring water to a boil over high heat. Add the salt and cook the spaghetti until it is al dente. Reserve 1 cup of the cooking water and drain the rest. In a bowl, beat the eggs with the grated Parmesan cheese until a homogeneous cream is formed. Season with salt and black pepper. Book.

In a large frying pan, heat a drizzle of olive oil over medium heat. Add the diced bacon and fry until golden and slightly crispy. Add the garlic and sauté quickly, just until fragrant, without letting it brown too much. Add the cooked spaghetti to the skillet, tossing well to coat in the bacon grease. Turn off the heat.

With the heat off, pour the egg and cheese mixture over the spaghetti, stirring quickly so that the heat from the pasta cooks the eggs and forms a creamy sauce. Gradually add the reserved cooking water to adjust the texture of the sauce. Serve then.

Ingredients

• 250 g spaghetti noodles
• 1 cup of tea mushroom sliced ​​paris
• 1 cup of raw cashew nuts
• 1 cup of water
• 2 tablespoons nutritional yeast
• 1 clove of minced garlic
• Olive oil, salt, parsley and ground black pepper to taste
• Water for cooking and soaking cashew nuts

Preparation mode

In a bowl, soak the raw cashew nuts in water for at least 4 hours. Drain. After this time, in a blender, blend the raw cashew nuts with 1 cup of water and nutritional yeast until you obtain a smooth cream. Season with salt and black pepper and set aside.

In a large pot, bring water to a boil over high heat. Add the salt and cook the spaghetti until it is al dente. Reserve 1 cup of the cooking water and drain the rest. In a large skillet, heat the olive oil over medium heat. Saute the garlic quickly and add the mushroom. Cook over medium heat until soft and lightly golden. Reduce heat to low, add the whipped cream to the pan and mix well. Add the cooked spaghetti and mix in the sauce. Slowly add the reserved cooking water to adjust the creaminess. Finish with parsley and serve immediately.

Ingredients

• 250 g spaghetti noodles
• 200 g the salmon cut into cubes
• 2 eggs
• 1 cup grated parmesan cheese
• 1 clove of minced garlic
• 1 tablespoon of butter
• Olive oil, chopped parsley, salt and ground black pepper to taste
• Water for cooking

Preparation mode

In a large pot, bring water to a boil over high heat. Add salt and cook the spaghetti until al dente. Reserve 1 cup of the cooking water and drain the rest. In a bowl, beat the eggs with the grated Parmesan cheese until a homogeneous cream is formed. Season with salt and black pepper and set aside.

In a large frying pan, heat a drizzle of olive oil with the butter over medium heat. Add the garlic and sauté quickly. Add the salmon and cook until lightly browned on the outside and cooked through on the inside. Season with salt and black pepper. Reduce the heat to low and add the cooked spaghetti to the pan, mixing gently. Turn off the heat.