Dutch-Style Pasta Carbonara

Ingredients

While the original Italian carbonara uses pancetta or guanciale, this Dutch adaptation incorporates crispy bacon for a smoky flavor. Additionally, the Dutch-style carbonara includes a touch of cream in the sauce to create a richer and creamier texture. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250 grams (8.8 oz) spaghetti 250 grams (8.8 oz) spaghetti
• 150 grams (5.3 oz) bacon, diced 150 grams (5.3 oz) bacon, diced
• 2 large eggs 2 large eggs
• 50 grams (1.8 oz) grated Gouda cheese 50 grams (1.8 oz) grated Gouda cheese
• 50 grams (1.8 oz) grated Parmesan cheese 50 grams (1.8 oz) grated Parmesan cheese
• 100 ml (3.4 fl oz) heavy cream 100 ml (3.4 fl oz) heavy cream
• Salt and black pepper, to taste Salt and black pepper, to taste
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 32g (16g saturated)
• Carbohydrates: 42g (2g sugars)
• Protein: 24g
• Fiber: 2g
• 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 diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. 3.
   In a bowl, whisk together the eggs, Gouda cheese, Parmesan cheese, and heavy cream until well combined.
4. 4.
   Pour the egg mixture into the skillet with the bacon fat and cook over low heat, stirring constantly, until the sauce thickens slightly.
5. 5.
   Add the cooked spaghetti to the skillet and toss until the pasta is well coated with the sauce.
6. 6.
   Season with salt and black pepper to taste.
7. 7.
   Serve the Dutch-Style Pasta Carbonara hot, garnished with chopped parsley.

Treat your ingredients with care...

• Bacon — Make sure to cook the bacon until crispy to add a crunchy texture to the dish.
• Gouda cheese — Use a good quality Gouda cheese for a rich and creamy flavor in the sauce.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best taste and texture.
• Heavy cream — If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
• Spaghetti — Cook the spaghetti al dente to ensure it doesn't become mushy when combined with the sauce.

Tips & Tricks

• For a Dutch twist, you can add a pinch of nutmeg to the sauce for a warm and aromatic flavor.
• If you prefer a lighter version, you can use turkey bacon instead of regular bacon.
• To make the dish more colorful, you can add sautéed mushrooms or peas to the pasta.
• If you want a bit of heat, sprinkle some crushed red pepper flakes on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

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

Presentation advice

Garnish the pasta with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley to add a pop of color and enhance the visual appeal.