Mexican Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara typically uses pancetta or guanciale, this Mexican adaptation replaces it with smoky bacon to add a touch of Mexican flavor. Additionally, the traditional carbonara sauce is enhanced with Mexican spices and a hint of chili to give it a spicy kick. The dish is also garnished with fresh cilantro and served with a side of avocado salsa to further enhance the Mexican flair. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 6 slices of bacon, diced 6 slices of bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 large eggs 2 large eggs
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Avocado salsa, for serving Avocado salsa, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 18g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• 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 skillet.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Sprinkle the ground cumin and chili powder over the onion and garlic. Stir well to combine.
5. 5.
   Pour the heavy cream into the skillet and bring it to a simmer. Cook for 2-3 minutes, allowing the flavors to meld together.
6. 6.
   In a separate bowl, whisk together the eggs and grated Parmesan cheese.
7. 7.
   Slowly pour the egg and cheese mixture into the skillet, stirring constantly to prevent the eggs from scrambling. Cook for an additional 2 minutes until the sauce thickens.
8. 8.
   Add the cooked spaghetti and crispy bacon to the skillet. Toss well to coat the pasta with the sauce.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Mexican Pasta Carbonara garnished with fresh cilantro and accompanied by a side of avocado salsa.

Treat your ingredients with care...

• Bacon — Make sure to dice the bacon into small pieces for even cooking.
• Avocado salsa — Prepare the avocado salsa just before serving to maintain its freshness and vibrant color.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Spaghetti — Cook the spaghetti until al dente to ensure it doesn't become mushy when combined with the sauce.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra spicy kick, add a pinch of cayenne pepper or a chopped jalapeno to the sauce.
• If you prefer a lighter version, you can substitute half of the heavy cream with chicken or vegetable broth.
• To make it more authentic, use Mexican queso fresco instead of Parmesan cheese.
• Serve the Mexican Pasta Carbonara with a side of warm tortillas for a complete Mexican meal.
• Leftovers can be refrigerated and reheated the next day, but the pasta may lose some of its creaminess.

Serving advice

Serve the Mexican Pasta Carbonara hot, garnished with fresh cilantro. Accompany it with a side of avocado salsa to add a refreshing element to the dish. Pair it with a crisp green salad or warm tortillas for a satisfying meal.

Presentation advice

To enhance the presentation, twirl the spaghetti onto individual plates and top each serving with a sprinkle of grated Parmesan cheese and a sprig of fresh cilantro. Place a small bowl of avocado salsa on the side for guests to add as desired.