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Wednesday, September 18 2013 13: 13

Fusilli with carbonara peppers

Written by Azdora
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Fusilli Carbonare of Pepper Fusilli Carbonare of Pepper

There are many variations of carbonara. Today we offer the fusilli carbonara with pepper. Pasta is sauteed with bacon and pepper and topped with a creamy sauce with egg and parmesan cheese.
An unusual version, but the flavor of the pepper goes very well that of bacon.

difficulties recipe for Preparation cooking Cost
Easy 4 people 10 min.
10 min. € 6

What is needed
Ingredient Quantity
short type pasta fusilli gr. 320
bacon 6 thick slices
eggs n. 3
Red pepper n. 1
parmigiano reggiamo gr. 30
milk, olive oil qb


  • Put on fire a large saucepan with the water for cooking the pasta.
  • Cut the bacon slices into cubes. Alternatively you can buy the already diced bacon on sale at the supermarket. It takes 200 grams.
  • Wash and clean the pepper and white parts of the filaments. Cut it into small cubes, the same size as those of bacon.
  • Break the eggs into a bowl and quickly beat them with a fork.
  • Add a little milk and mix.
  • Stir in the Parmesan cheese and mix.


  • When the pasta water comes to a boil, add salt with the coarse salt and toss the pasta.
  • While pasta is cooking, let dry for a few minutes the pepper with a little olive oil.
  • Add the diced bacon and continue to sauté everything.
  • Once the bacon is crisp at the right point, turn off the heat waiting for the pasta.
  • Drain the pasta al dente.
  • Place it in the pan with the bacon and pepper and rekindle the fire.
  • Add some of the pasta cooking water and stir for about a minute. This will cause all the flavors perfectly Amalga.
  • Add the cream consists of eggs, milk and Parmesan extinguish the fire.
  • Mix with two wooden spoons until the egg custard was slightly congealed and serve immediately.

Bed 11460 times Last modified on Friday, September 20 2013 16: 21

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