Recipe

Bavarian Pasta Carbonara

Bavarian Twist on Classic Italian Pasta Carbonara

4.8 out of 5

In Bavarian cuisine, hearty and comforting dishes take center stage. This Bavarian Pasta Carbonara recipe combines the rich flavors of the original Italian dish with the traditional ingredients found in Bavarian cooking. The result is a satisfying and flavorful pasta dish that will transport you to the heart of Bavaria.

Pasta› Pasta carbonara

European cuisine› Mediterranean cuisine› Italian cuisine

European cuisine› German cuisine› Bavarian cuisine

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low-carb (if using low-carb pasta), High-protein, Gluten-free (if using gluten-free pasta), Lactose-free (if using lactose-free cheese)

Allergens

Wheat (if using regular pasta), Dairy (if using regular cheese), Eggs

Not suitable for

Vegetarian, Vegan, Dairy-free, Egg-free, Paleo

Ingredients

While the original Italian Pasta Carbonara typically includes ingredients like pancetta, eggs, and Parmesan cheese, this Bavarian adaptation incorporates Bavarian bacon, onions, and Emmental cheese. These changes infuse the dish with a distinct Bavarian flavor profile, making it a unique and delicious twist on the classic. We alse have the original recipe for Pasta carbonara, so you can check it out.

250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
150g (5.3 oz) Bavarian bacon, diced 150g (5.3 oz) Bavarian bacon, diced
1 small onion, finely chopped 1 small onion, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
3 large eggs 3 large eggs
100g (3.5 oz) Emmental cheese, grated 100g (3.5 oz) Emmental cheese, grated
Salt and pepper, to taste Salt and pepper, to taste
Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 20g, 8g
Carbohydrates (total, sugars): 45g, 2g
Protein: 20g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, cook the Bavarian bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4.
In a bowl, whisk together the eggs and grated Emmental cheese. Season with salt and pepper.
5.
Add the cooked spaghetti to the skillet with the onions and garlic. Pour the egg and cheese mixture over the spaghetti and toss well to coat. The residual heat will cook the eggs.
6.
Return the crispy Bavarian bacon to the skillet and toss again to combine all the ingredients.
7.
Serve the Bavarian Pasta Carbonara hot, garnished with chopped parsley.

Treat your ingredients with care...

Bavarian bacon — Make sure to dice the bacon into small pieces for even cooking.
Emmental cheese — Grate the cheese just before using to ensure maximum freshness and flavor.

Tips & Tricks

For a creamier texture, you can add a splash of Bavarian cream to the egg and cheese mixture.
If you prefer a smokier flavor, you can use smoked Bavarian bacon instead of regular bacon.
To add a touch of freshness, garnish the dish with lemon zest before serving.
If you can't find Emmental cheese, you can substitute it with Gruyère or Swiss cheese.
To make the dish more Bavarian, you can sprinkle some caraway seeds over the pasta before serving.

Serving advice

Serve the Bavarian Pasta Carbonara as a main course accompanied by a fresh green salad and crusty Bavarian bread.

Presentation advice

Plate the pasta carbonara in individual bowls, ensuring that each serving is generously coated with the creamy sauce. Garnish with a sprinkle of chopped parsley for a pop of color.