Pasta Con Nata Y Bacon

Pasta Con Nata Y Bacon: A Creamy and Flavorful Dish

History of Pasta Con Nata Y Bacon

Pasta Con Nata Y Bacon, also known as Pasta alla Carbonara, is a classic Italian dish that has been enjoyed for centuries. The dish originated in Rome in the 19th century and was originally called "Pasta alla Burro e Formaggio" (Pasta with Butter and Cheese). Over time, the recipe evolved and bacon was added to the dish, giving it a richer and more flavorful taste.

Ingredients of Pasta Con Nata Y Bacon

The ingredients used in Pasta Con Nata Y Bacon are: * - Pasta (typically spaghetti or penne) * - Pancetta or bacon * - Eggs * - Heavy cream * - Parmesan cheese * - Salt and pepper

Cooking Pasta Con Nata Y Bacon

To cook Pasta Con Nata Y Bacon, follow these steps: 1. Cook the pasta according to the package directions. 2. While the pasta is cooking, fry the bacon until crispy. 3. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper. 4. Drain the pasta and add it to the bowl with the egg mixture. 5. Toss to coat the pasta with the sauce. 6. Serve immediately, garnished with additional Parmesan cheese and fresh parsley.

Pasta Con Nata Y Bacon