Ingrédients pour Carbonara Sauce
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces prosciutto, diced
- 2 large eggs
- 1/2 cup heavy cream
- Salt And Pepper
- Parmesan Cheese
- Pasta
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Comment préparer Carbonara Sauce
- Finely chop 1/2 medium onion and 2 cloves garlic. Dice 4 ounces of prosciutto into small pieces.
- In a separate bowl, whisk together 1/2 cup heavy cream, 2 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Sauté the onion and garlic in 2 tablespoons of olive oil over medium heat until softened, about 3 minutes. Add the prosciutto and cook until crispy, about 2-3 minutes more.
- Gradually whisk the egg mixture into the prosciutto mixture, constantly stirring to prevent the eggs from scrambling. Cook over low heat, stirring constantly, until the sauce thickens slightly, about 1-2 minutes. Do not boil.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
- Add 1 pound of cooked pasta (preferably spaghetti or bucatini) to the sauce and toss to coat. Serve immediately with extra Parmesan cheese and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
90g
Carbs
34g
