Pasta Carbonara with Tomato, Milk and Whole Eggs Recipe

Name: Pasta Carbonara with Tomato, Milk and Whole Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Spaghetti; 3 slice Bacon; 1 Tomato; 2 Eggs; 1 tsp Grated garlic; 1 tbsp Olive oil; 10 grams Butter; 70 ml Milk; 3 slice Sliced cheese; 1 Black pepper, parsely

Servings: persons

1
Boil the spaghetti in plenty of water.
2
Slice the bacon into 1 cm strips.
3
Chop the tomato into 1-2 cm dices.
4
Beat the eggs.
5
Put the bacon, garlic, olive oil and butter in a pan and fry over low heat.
6
When the bacon is cooked, add the tomato and stir fry while mashing with a wooden spatula.
7
When the tomato breaks down like this, add milk.
8
After adding milk, it looks like this...
9
When the milk boils, tear the cheese and toss into the pan.
10
When the cheese melts, add the cooked pasta and mix.
11
Turn off the heat.
12
Add the beaten egg and stir.
13
Serve on a plate and enjoy!
14
Sprinkle parsley and black pepper if you like!

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Spaghetti, 3 slice Bacon, 1 Tomato, 2 Eggs, and more.

Yes, Pasta Carbonara with Tomato, Milk and Whole Eggs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Carbonara with Tomato, Milk and Whole Eggs

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