Pasta Carbonara with Tomato, Milk and Whole Eggs
Pasta Carbonara with Tomato, Milk and Whole Eggs

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pasta carbonara with tomato, milk and whole eggs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pasta Carbonara with Tomato, Milk and Whole Eggs is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pasta Carbonara with Tomato, Milk and Whole Eggs is something that I have loved my entire life. They’re fine and they look wonderful.

Boil the pasta in plenty of hot water. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens.

To begin with this particular recipe, we must first prepare a few components. You can cook pasta carbonara with tomato, milk and whole eggs using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pasta Carbonara with Tomato, Milk and Whole Eggs:
  1. Make ready 200 grams Spaghetti
  2. Take 3 slice Bacon
  3. Make ready 1 Tomato
  4. Make ready 2 Eggs
  5. Take 1 tsp Grated garlic
  6. Make ready 1 tbsp Olive oil
  7. Get 10 grams Butter
  8. Make ready 70 ml Milk
  9. Take 3 slice Sliced cheese
  10. Prepare 1 Black pepper, parsely

Some believe the dish was created as a tribute to Italian coal miners; others believe the pasta was a way for. This carbonara pasta bake recipe uses eggs to create a thick, rich sauce. Give this indulgent pasta dish more of an Italian flair by using prosciutto Cherry tomatoes add pops of summery brightness and color. The key to making great tasting pasta Don't worry about the raw egg yolks in this recipe.

Steps to make Pasta Carbonara with Tomato, Milk and Whole Eggs:
  1. Boil the spaghetti in plenty of water.
  2. Slice the bacon into 1 cm strips. Chop the tomato into 1-2 cm dices. Beat the eggs.
  3. Put the bacon, garlic, olive oil and butter in a pan and fry over low heat.
  4. When the bacon is cooked, add the tomato and stir fry while mashing with a wooden spatula.
  5. When the tomato breaks down like this, add milk.
  6. After adding milk, it looks like this…
  7. When the milk boils, tear the cheese and toss into the pan.
  8. When the cheese melts, add the cooked pasta and mix. Turn off the heat. Add the beaten egg and stir.
  9. Serve on a plate and enjoy! Sprinkle parsley and black pepper if you like!

The heat of the pan and hot pasta water "cook". Sun-dried Tomato Carbonara makes a perfect weeknight meal! In a medium bowl, whisk together eggs, milk, and half of the Parmesan. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of. In its classic preparation, pasta carbonara is immensely comforting but a hair heavier than I typically crave this time of year.

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