Carbonara is traditionally made with bacon (or pancetta), but one of these days we had some leftover mortadella (it’s similar to bologna) and I thought: “Why not making a carbonara with mortadella?” So I searched on the internet and couldn’t find anything in English or Portuguese but I found many recipes in Italian, and I thought that if Italians make this substitution, so can I 🙂
- 10 to 14 oz (300 a 400 g) pasta (choose your favorite or whatever you have at home)
- 5.3 oz (150 g) mortadella (or bologna)
- 1 tbsp olive oil
- 1 cup parmesan cheese, grated + more for serving
- 3 eggs
- Salt and pepper to taste
- ½ cup cooking water from pasta
- Cook pasta according to package instructions.
- Cut mortadella (or bologna) in stripes.
- In a skillet heat olive oil, add mortadella and let it fry a little (3 to 5 minutes). Set aside.
- In a bowl beat the eggs.
- When pasta is almost ready set aside ½ cup cooking water.
- Drain pasta and place it back in the pan.
- Turn on the heat, add mortadella, parmesan, water and eggs. Mix well so the eggs don't turn into scrambled eggs.
- Add salt and pepper to taste.
- Serve with parmesan cheese.
This Pasta Carbonara with Mortadella recipe is a great alternative to the traditional version! I think you’ll love it!