Smooth and creamy carbonara made with milk instead of cream or cheese - surprisingly easy to make! You'll be amazed at how delicious it turns out♪
Ingredients
2 servings- Fettuccine or regular pasta200g
- Bacon50g
- Garlic1 clove
- Milk200ml
- Salted butter10g
- Eggs2
- All-purpose flour1 tsp
- ★Salt1/3 tsp
- ★Black peppera pinch
Directions
20 min- 1
Bring a pot of water to boil and cook the fettuccine (200g) for 1 minute less than the package directions.
- 2
Cut the bacon (50g) into 1cm pieces and mince the garlic (1 clove). Beat the eggs (2) in a bowl.
- 3
Heat the salted butter (10g) in a frying pan, add the garlic and bacon, and sauté. Once fragrant, sprinkle in the all-purpose flour (1 tsp) and mix well.
- 4
Pour in the milk (200ml), bring to a simmer, add the salt (1/3 tsp), and reduce to low heat.
- 5
Drain the cooked fettuccine, add it to the pan, and lightly mix, then remove from heat.
- 6
Add the beaten eggs and mix well, coating the pasta thoroughly.
- 7
Transfer to a serving dish and sprinkle with black pepper to finish.
Tips
If fettuccine is not available, regular pasta works fine as a substitute. Adding the eggs after removing from heat prevents the pasta from becoming overcooked and maintains its texture. Mix gently but thoroughly after adding the eggs to ensure the coating is even and the flavor is well-distributed.
Nutrition
Per serving- Calories435 kcal
- Protein19 g
- Fat16 g
- Carbs54 g
- Sodium1.6 g
Smooth and creamy carbonara made with milk instead of cream or cheese - surprisingly easy to make! You'll be amazed at how delicious it turns out♪
Ingredients
2 servings- Fettuccine or regular pasta200g
- Bacon50g
- Garlic1 clove
- Milk200ml
- Salted butter10g
- Eggs2
- All-purpose flour1 tsp
- ★Salt1/3 tsp
- ★Black peppera pinch
Directions
20 min- 1
Bring a pot of water to boil and cook the fettuccine (200g) for 1 minute less than the package directions.
- 2
Cut the bacon (50g) into 1cm pieces and mince the garlic (1 clove). Beat the eggs (2) in a bowl.
- 3
Heat the salted butter (10g) in a frying pan, add the garlic and bacon, and sauté. Once fragrant, sprinkle in the all-purpose flour (1 tsp) and mix well.
- 4
Pour in the milk (200ml), bring to a simmer, add the salt (1/3 tsp), and reduce to low heat.
- 5
Drain the cooked fettuccine, add it to the pan, and lightly mix, then remove from heat.
- 6
Add the beaten eggs and mix well, coating the pasta thoroughly.
- 7
Transfer to a serving dish and sprinkle with black pepper to finish.
Nutrition
Per serving- Calories435 kcal
- Protein19 g
- Fat16 g
- Carbs54 g
- Sodium1.6 g
Tips
If fettuccine is not available, regular pasta works fine as a substitute. Adding the eggs after removing from heat prevents the pasta from becoming overcooked and maintains its texture. Mix gently but thoroughly after adding the eggs to ensure the coating is even and the flavor is well-distributed.