Simple Creamy Macaroni Carbonara
Homemade Creamy Macaroni Carbonara: Rich, Flavorful, and Easy to Make
This recipe makes a creamy macaroni carbonara quickly and easily using ingredients you likely have at home. The delightful combination of rich cream sauce, chewy macaroni, and fresh vegetables is perfect for special occasions or a satisfying everyday meal.
Main Ingredients- 1 cup macaroni (approx. 100g)
- 1 piece beef (approx. 100g, sirloin or tenderloin recommended)
- 1/2 onion
- 5 oyster mushrooms
- 1/6 green bell pepper
- 1 clove garlic, minced (or 1 clove garlic, thinly sliced)
Sauce & Toppings- Shredded mozzarella cheese, to taste (approx. 50g)
- 1 slice processed cheese
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp olive oil
- 15 Tbsp cream spaghetti sauce (approx. 150ml)
- Dried basil, to taste
- Shredded mozzarella cheese, to taste (approx. 50g)
- 1 slice processed cheese
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp olive oil
- 15 Tbsp cream spaghetti sauce (approx. 150ml)
- Dried basil, to taste
Cooking Instructions
Step 1
Begin by preparing to cook the macaroni. Adding a pinch of salt to the boiling water will enhance the pasta’s flavor.
Step 2
In a large pot, bring 3-4 cups of water to a rolling boil. Add the macaroni and cook for about 10 minutes. Refer to the package instructions for cooking time, but aim for an ‘al dente’ texture. Once cooked, drain the macaroni in a colander and set aside.
Step 3
Cut the beef into bite-sized cubes. Season the beef cubes with salt and black pepper. This step enhances the beef’s flavor profile.
Step 4
Finely chop or thinly slice the onion. Tear the oyster mushrooms into manageable pieces, removing the tough ends. Remove the seeds from the green bell pepper and dice it into cubes. Cutting all vegetables to a similar size ensures even cooking.
Step 5
Lightly smash the garlic cloves with the side of your knife and thinly slice them. This method helps release more garlic aroma. Heat 2 tablespoons of olive oil in a wide pan over medium heat. Measure out 15 tablespoons of cream spaghetti sauce.
Step 6
Add the sliced garlic and seasoned beef to the preheated pan with olive oil. Sauté until the beef is browned on all sides. You’ll notice a wonderful garlic aroma developing.
Step 7
Once the beef is cooked, add the chopped onion, oyster mushrooms, and green bell pepper to the pan. Stir-fry with the beef until the vegetables become slightly translucent. The vegetables will release moisture, adding depth to the flavor.
Step 8
Add the drained, cooked macaroni to the pan. Stir well to combine it with the sautéed ingredients. Gently toss the macaroni to allow it to absorb the sauce flavors.
Step 9
Pour the measured cream spaghetti sauce into the pan. Stir thoroughly to ensure all ingredients are evenly coated with the sauce. Let it simmer over medium-low heat until the sauce thickens slightly. If the sauce becomes too thick, you can add a little water.
Step 10
When the sauce reaches your desired consistency, add the shredded mozzarella and sliced cheese. Stir gently until the cheese is melted and smoothly incorporated into the sauce. Add the cheese just before turning off the heat.
Step 11
Finally, sprinkle dried basil over the dish for an aromatic finish. Serve the delicious macaroni carbonara hot for a delightful meal!
