¡Receta viral de Pasta Carbonara!

Ingredients

• 500 g Spaghetti (dry pasta)
• 200 g Bacon (cut into 1‑cm pieces; preferably thick‑cut)
• 150 g Smoked Ham (diced into small cubes)
• 1 cup Sweet Corn Kernels (fresh or frozen, thawed)
• 1 medium Onion (peeled and finely chopped)
• 5 cloves Garlic (minced very fine)
• 200 ml Heavy Cream (full‑fat for richness)
• 100 g Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Cilantro (chopped; can substitute parsley)
• 1 teaspoon Paprika (adds color to the pasta water)
• to taste Salt (season the sauce and pasta water)
• 1 tablespoon Butter (optional, for extra richness in the sauce)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, bring to a rolling boil, add a pinch of salt and 1 tsp paprika for color.

   Time: PT5M

   Temperature: 100°C

2. Cook Spaghetti

   Add 500 g spaghetti to the boiling water and cook al dente according to package instructions (about 9‑10 minutes).

   Time: PT10M

   Temperature: 100°C

3. Fry Bacon

   While the pasta cooks, heat a skillet over medium‑high heat. Add the bacon pieces and fry in their own fat until crisp and golden, about 7 minutes.

   Time: PT7M

4. Prep Aromatics and Ham

   Finely mince the 5 garlic cloves, dice the onion, and cut the smoked ham into small cubes. Also measure 1 cup corn kernels.

   Time: PT5M

5. Reserve Bacon Fat

   Using a slotted spoon, transfer the cooked bacon to a plate, leaving the rendered fat in the skillet.

   Time: PT1M

6. Sauté Garlic, Onion, Ham, and Corn

   In the same skillet, add 1 tbsp butter (optional) and sauté the minced garlic and onion over medium heat until translucent, about 3 minutes. Add the diced ham and corn, continue cooking until everything is lightly browned, another 2 minutes.

   Time: PT5M

7. Combine Bacon and Cream

   Return the crisp bacon to the skillet, then pour in 200 ml heavy cream. Stir gently and let the mixture simmer for 3 minutes until it thickens slightly.

   Time: PT3M

8. Finish the Sauce

   Season with salt to taste, stir in the chopped cilantro (or parsley), and fold in the grated Parmesan cheese until melted and the sauce is glossy.

   Time: PT2M

9. Combine Pasta and Sauce

   Drain the spaghetti, return it to the pot, and pour the sauce over the pasta. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed for a silky consistency.

   Time: PT2M

10. Plate and Serve

    Divide the creamy spaghetti among plates, garnish with a little extra Parmesan and cilantro if desired, and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

85 g

Fat

35 g

Fiber

5 g