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Romanian pasta carbonara with cream and cașcaval

Romanian pasta carbonara with cream and cașcaval

Main dishes

A Roman-style carbonara: pasta coated in a sauce made with smoked bacon and caramelized onions, combined with sour cream and egg, melted cheese, and toppe…

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Recipe from Hanna, adapted by Recette de cuisine · · updated on

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In Romania, carbonara is often made with sour cream and cascaval, a yellow-colored cheese that melts into the sauce.

Ingredients and directions

  • Prep time10 min
  • Cook time20 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodstove

Ingredients

4 people
  • $2.44
  • $0.21
  • $0.18
  • $0.80
  • $0.05
  • $0.66
  • $0.03

Directions

  1. Cook the pasta in salted water according to the instructions, and drain it, reserving some of the cooking water.
  2. Finely chop the onion and slice the bacon. ≈ 8 min
  3. Beat the sour cream with the eggs. ≈ 4 min
  4. Saute the onion in the hot oil for about half a minute, then add the bacon.
  5. Pour the mixture of cream and eggs, mix well, then add the cheese and, if necessary, the milk; stir until the cheese melts. ≈ 4 min
  6. Cook the pasta, pour over with sauce, and sprinkle with Parmesan cheese. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of pasta
  • 200 g of smoked bacon or smoked ham
  • 1 onion
  • 1 tablespoon of olive oil
  • 2 tablespoons of sour cream
  • 2 eggs
  • 100 g of grated cheese (or Emmental)
  • 50 ml of milk (optional)
  • Grated Parmesan cheese
  • salt

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