Latvian-style Pasta Carbonara

Recipe

Latvian-style Pasta Carbonara

Creamy Bacon and Mushroom Pasta Latvian Delight

4.5 out of 5

In the context of Latvian cuisine, this Latvian-style Pasta Carbonara is a delightful twist on the classic Italian dish. It combines the rich flavors of crispy bacon, earthy mushrooms, and creamy sauce, creating a comforting and satisfying meal.

Jan Dec
Pasta› Pasta carbonara
European cuisine› Mediterranean cuisine› Italian cuisine
European cuisine› Northern European cuisine› Baltic cuisines› Latvian cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 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), Nut-free

Allergens

Dairy (sour cream, Parmesan cheese), Egg, Gluten (unless using gluten-free pasta)

Not suitable for

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

Ingredients

While the original Italian Pasta Carbonara traditionally uses pancetta or guanciale, this Latvian adaptation incorporates crispy bacon for a smoky flavor. Additionally, Latvian cuisine often includes mushrooms in various dishes, so we have added sautéed mushrooms to enhance the earthy taste. The creamy sauce is made with a combination of sour cream and eggs, giving it a unique Latvian touch. We alse have the original recipe for Pasta carbonara, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 25g (12g saturated)
  • Carbohydrates: 35g (2g sugars)
  • Protein: 22g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Cook the pasta 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 skillet.
  3. 3.
    In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and the garlic is fragrant.
  4. 4.
    In a bowl, whisk together the eggs, sour cream, and grated Parmesan cheese. Season with salt and pepper.
  5. 5.
    Add the cooked pasta to the skillet with the mushrooms and garlic. Pour the egg mixture over the pasta and toss well to coat. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
  6. 6.
    Remove from heat and stir in the crispy bacon. Garnish with fresh parsley.
  7. 7.
    Serve hot and enjoy!

Treat your ingredients with care...

  • Bacon — Make sure to cook the bacon until crispy to add a crunchy texture to the dish.
  • Mushrooms — Sauté the mushrooms until golden brown to enhance their flavor and remove excess moisture.

Tips & Tricks

  • For a creamier sauce, add a splash of milk or cream to the egg mixture.
  • If you prefer a stronger mushroom flavor, use a mix of different mushroom varieties.
  • To make it more Latvian, serve the pasta with a side of pickled vegetables or sauerkraut.
  • If you want a bit of heat, add a pinch of chili flakes to the sauce.
  • Feel free to experiment with different types of pasta shapes for added variety.

Serving advice

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

Presentation advice

Plate the pasta carbonara neatly, ensuring that the bacon, mushrooms, and sauce are evenly distributed. Sprinkle some extra grated Parmesan cheese on top for an appealing finishing touch.

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