Hungarian-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara typically uses pancetta or guanciale, this Hungarian adaptation replaces it with smoked Hungarian bacon, known as "szalonna." Additionally, the traditional Italian recipe calls for Parmesan cheese, but this Hungarian version incorporates the tangy and creamy Hungarian sheep cheese, "túró." These modifications give the dish a distinct Hungarian twist. 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) smoked Hungarian bacon (szalonna), diced 150g (5.3 oz) smoked Hungarian bacon (szalonna), diced
• 3 large eggs 3 large eggs
• 100g (3.5 oz) túró (Hungarian sheep cheese), grated 100g (3.5 oz) túró (Hungarian sheep cheese), grated
• 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the diced Hungarian bacon over medium heat until crispy. Remove from the skillet and set aside.
3. 3.
   In a mixing bowl, whisk together the eggs, grated túró, black pepper, and salt until well combined.
4. 4.
   Add the cooked spaghetti to the skillet with the bacon and toss to combine.
5. 5.
   Pour the egg mixture over the spaghetti and bacon, stirring continuously to coat the pasta evenly. The residual heat will cook the eggs and create a creamy sauce.
6. 6.
   Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
7. 7.
   Remove from heat and garnish with chopped fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Hungarian bacon (szalonna) — Make sure to dice the bacon into small pieces to ensure even cooking and distribution throughout the dish.
• Túró (Hungarian sheep cheese) — Grate the túró finely to allow it to melt and blend smoothly into the sauce.

Tips & Tricks

• For a spicier twist, add a pinch of Hungarian paprika to the egg mixture.
• If túró is not available, you can substitute it with cottage cheese or ricotta.
• To make the dish more indulgent, sprinkle some grated túró on top before serving.
• If you prefer a creamier sauce, you can add a splash of heavy cream to the egg mixture.
• Serve the Hungarian-style Pasta Carbonara immediately after cooking to enjoy it at its best.

Serving advice

Serve the Hungarian-style Pasta Carbonara hot, garnished with chopped fresh parsley. Accompany it with a side of crusty bread to soak up the delicious sauce.

Presentation advice

Present the Hungarian-style Pasta Carbonara in individual pasta bowls or on a large serving platter. Sprinkle some additional grated túró and freshly ground black pepper on top for an appealing presentation.