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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 currently have a little time, I had been surfing on the internet the other day. Trying to find new, exciting ideas, inspirational meals that I have never tasted before, to treat my family with. Looking for quite some time but couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I came across this tempting and easy dessert simply by accident at Suncakemom. It looked so fabulous on its photo, that required fast action.

It had been not so difficult to imagine how it is made, how it tastes and just how much my husband will probably love it. Mind you, it is rather easy to please the man in terms of cakes. Anyway, I got into the site and simply used the precise instuctions that have been accompanied by nice images of the operation. It just makes life much simpler. I can suppose it’s a slight hassle to shoot pics in the midst of cooking in the kitchen because you typically have sticky hands so that i sincerely appreciate the commitment she put in to build this post and recipe easily implemented.

That being said I am empowered to present my very own recipes in a similar way. Thanks for the idea.

I was tweaking the initial formula create it for the taste of my family. Need to say it turned out an incredible outcome. They enjoyed the taste, the overall look and loved having a treat like this in the middle of a busy workweek. They ultimately wanted more, many more. So the next time I’m not going to commit the same miscalculation. I am going to multiply the volume to keep them delighted.

Original Best Carbonara Recipe invented by 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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