Brazilian-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara is made with eggs, cheese, pancetta, and black pepper, this Brazilian adaptation incorporates elements of feijoada. Instead of pancetta, we use smoky bacon or linguiça sausage, and replace the eggs with a velvety black bean sauce. The addition of Brazilian spices and herbs adds a unique twist to this classic dish. 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
• 200g (7 oz) smoky bacon or linguiça sausage, diced 200g (7 oz) smoky bacon or linguiça sausage, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 42g (3g sugars)
• Protein: 22g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the bacon or linguiça sausage over medium heat until crispy. Remove from the skillet and set aside.
3. 3.
   In the same skillet, sauté the onion and garlic until softened and fragrant.
4. 4.
   In a blender, combine the cooked black beans and broth. Blend until smooth.
5. 5.
   Pour the black bean sauce into the skillet with the onion and garlic. Cook for 5 minutes, stirring occasionally.
6. 6.
   Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes until the sauce thickens.
7. 7.
   Add the cooked spaghetti and crispy bacon or linguiça sausage to the skillet. Toss well to coat the pasta with the sauce.
8. 8.
   Season with salt and black pepper to taste. Sprinkle with chopped parsley.
9. 9.
   Serve hot and enjoy your Brazilian-style Pasta Carbonara!

Treat your ingredients with care...

• Bacon or linguiça sausage — Cook until crispy to add texture and smoky flavor to the dish.
• Black beans — Make sure to blend them until smooth to create a creamy sauce.

Tips & Tricks

• For a spicier kick, add a pinch of Brazilian chili powder or crushed red pepper flakes.
• If you prefer a vegetarian version, substitute the bacon or linguiça sausage with smoked tofu or tempeh.
• To make it even more Brazilian, serve the Pasta Carbonara with a side of farofa (toasted cassava flour) for added crunch.
• If you can't find black beans, you can use kidney beans as a substitute.
• Garnish with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the Brazilian-style Pasta Carbonara hot, garnished with additional grated Parmesan cheese and chopped parsley. Accompany it with a fresh green salad or Brazilian-style collard greens for a complete meal.

Presentation advice

For an appealing presentation, twirl the pasta onto individual plates using tongs or a pasta fork. Sprinkle some extra Parmesan cheese and parsley on top for a pop of color. Serve with a slice of lime on the side for an extra touch of freshness.