We're not sure how Goopy GilsCarbo made his famous carbonara sauce in the Sims 3, but in real life, pasta (usually penne or spaghetti) with carbonara sauce is an Italian dish which has become popular around the world. While British and American versions of the recipe tend to add cream and garlic, these are not usually seen in Italian recipes.
The dish tends to be fatty and high in carbohydrates, but it makes great comfort food nonetheless! If you need a more diet-friendly version of the dish, try the low carb recipe!
In Game Recipe
Picture by kzm7: Original Image
Prep: 25min | Cook: 20 minutes
Skill level 2
Prep: 5 minutes | Cook: 10 minutes
- 150g spaghetti
- 2 eggyolks
- 50g guanciale (or bacon, not the smoked one)
- 2tbsp grated pecorino cheese
- 1tbsp grated parmesan cheese
- freshly grounded black pepper
- Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, look at the clock and see on the box how long the pasta should cook.
- Cut the guanciale or the bacon in thin stripes or chop it finely. Heat a non-stick pan, add the guanciale (if you're using bacon ad some drops of olive oil), and let cook untill crispy. Let the stripes drain on a few layers of paper and set aside.
- In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) and the cheese untill you get a very creamy sauce (not too thick and non too liquid).
- Drain the pasta one minute before you should (keep some of the cooking water, you never know), and poor it into the bowl with the eggyolk cream. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense). At the end add the crispy bacon, keeping some apart to top the dishes, mix again.
- Serve, topping with estra crispy pancetta and a generous amount of grounded pepper.
Prep: 5 minutes | Cook: 10 minutes
- 8 oz (225 g) dried spaghetti
- 5 oz (150 g) sliced smoked pancetta
- 2 large eggs, plus 2 extra yolks
- 4 tablespoons Pecorino Romano, finely grated, plus extra to serve
- 4 tablespoons double cream
- little olive oil
- freshly milled black pepper
- Cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil has been added.
- Meanwhile, heat a frying pan and fry the pancetta without any extra oil until it’s crisp and golden, about 5 minutes.
- Whisk the eggs, yolks and cream in a bowl and season generously with black pepper
- Then whisk in the cheese.
- When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging.
- Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture.
- Stir very thoroughly, so that everything gets a good coating â€“ what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.
- Serve the pasta on really hot deep plates with some extra grated Pecorino.
Prep: 5 minutes | Cook: 10 minutes
- 12 ounces, weight Pasta, Any Variety
- 8 pieces Thick Cut Bacon (diced Small)
- 1/2 whole Medium Onion, Diced Small
- 2 cloves Garlic, Minced
- 3 whole Eggs
- 3/4 cups Finely Grated Parmesan
- 3/4 cups Heavy Cream
- Salt & Plenty Of Black Pepper
- 1/2 cup Peas
- Cook pasta according to package directions.
- While the pasta is cooking, fry the bacon until just barely crisp.
- Remove from the pan and drain on paper towels.
- Pour off all of the bacon grease, but don't clean the pan.
- Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
- In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
- When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
- Serve immediately with extra Parmesan. Delish!
- 1 large spaghetti squash
- 8 slices bacon, chopped
- 2 tablespoons butter
- 1 garlic clove, minced
- 4 eggs, beaten
- 1/3 cup fresh parsley
- 2 large tomatoes, diced
- 1/2 cup parmesan cheese, grated
- salt and pepper
- 2 tablespoons parmesan cheese, grated
- In a large stock pot, fill with enough water to cover squash.
- Cook until done, about 25 minutes.
- Meanwhile, in large fry pan, fry bacon until crisp.
- Remove bacon and set aside.
- Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
- When squash is cooked and cooled enough to handle.
- Cut the squash lengthwise and scrap another pan.
- Add butter mixture, eggs, cheese and parsley and give it a good toss.
- Stir over low heat until mixture is slightly thickened.
- Stir in tomatoes and bacon.
- Add salt and pepper to taste.
- Serve immediately sprinkled with Parmesan cheese.
Prep: 5 minutes | Cook: 10-15 minutes
- 1/2 lb. spaghetti (or pasta of your choice), cooked al dente
- 1-2 tbsp. olive oil
- 3-5 garlic cloves, minced
- 1/2 medium onion, diced
- 1/2 bell pepper, diced
- 1 can of diced tomatoes, drained
- 3 eggs
- Up to 1/4 cup heavy cream
- Fresh ground black pepper
- 1-2 green onions
- Parmesan reggiano or pecorino romano for garnish
- To start, boil some salted water and cook pasta until al dente.
- While water is boiling heat olive oil over medium heat in a skillet.
- Cook garlic until soft and fragrant, about 2 minutes. Add onions and pepper and cook another 3-5 minutes, until soft.
- Add tomatoes to the pan and season with salt and pepper.
- In a small bowl whisk the eggs and heavy cream together.
- As soon as pasta is done cooking add it to the pan with the vegetable mixture.
- Immediately add egg mixture and begin to toss to coat.
- In traditional carbonara chefs remove the pan from the heat, so that the eggs are cooked only by the heat of the pasta. That is totally fineâ€” but I chose to keep my pan over a low heat setting for about 90 seconds while I tossed everything. You can also add cheese directly to the egg mixture for a more traditional dish.
- Season generously with black pepper. Chop only the top green parts of the green onions and continue to toss.
- Serve in pasta bowls and garnish with a few more green onions and pepperâ€¦
- And of course some more Parmesan cheese!
Prep: 5 minutes | Cook: 15 minutes
- sea salt
- freshly ground black pepper
- 6 medium green and yellow courgettes
- 500 g penne
- 4 large free-range egg yolks
- 100 ml single cream
- 1 small handful Parmesan cheese, freshly grated
- olive oil
- 6 slices higher-welfare back bacon, cut into chunky lardons
- 1 small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
- a few courgette flowers, optional
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.
- Heat a very large frying pan (a 35cm one is a good start â€“ every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick.
- Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly.
- When the pasta is cooked, drain it, reserving a little of the cooking water.
- Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
- Get everyone around the table, ready to eat straight away.
- While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce.
- Taste quickly for seasoning. If you've managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.