Spaghetti with carbonara pasta. Pasta "Carbonara" - a hearty treat from Italy

Pasta carbonara is one of the classic and most famous dishes of Italian cuisine, which has gained immense popularity and well-deserved recognition all over the world. I am sure that most of my readers have tried this dish at least once in their lives in a cafe or restaurant, but maybe not everyone realizes that making this dish at home is as easy as shelling pears, so there is no need to spend your time and a lot of money going to restaurant. You can cook carbonara pasta at home very quickly and on a fairly budget and at least for a while create the atmosphere of Mediterranean Italy in our harsh Russian climate 🙂

Interestingly, pasta carbonara got its name from the word "coal" (in Latin - carbon). It is believed that this dish was invented by Italian coal miners (carbonio), who in the 20s of the 20th century worked for several months in a row in the Apennine mountains, mining coal, and cooked food at the stake from improvised products - pasta, smoked pork, eggs and hard cheese . This is how this ingeniously simple dish arose, consisting of only a few ingredients, but capable of saturating for several hours and delivering real gastronomic pleasure.

I offer you a classic recipe for pasta carbonara with bacon and cream sauce, which is prepared very quickly and easily with ingredients that are always at hand. Therefore, this recipe can be adopted for various unforeseen circumstances, for example, in case of unexpected guests. In addition, this dish can be quickly prepared for a family dinner, when in the evening after work there is neither time nor energy for long cooking. And children eat this pasta in such a way that you just can’t pull it by the ears. And this is not at all surprising, because pasta in a creamy cheese sauce turns out so tender and juicy that it just melts in your mouth, and mouth-watering slices of fried bacon give this dish satiety and a piquant taste. Be sure to try this easy recipe for your family and guests to make carbonara pasta for your family and guests, and you will certainly appreciate this most popular Italian dish!

INGREDIENTS:

• 400 g pasta
• 250 g bacon
• 3 tooth garlic
• 200 ml cream 10 - 20%
• 2 egg yolks
• 100 g parmesan or other hard cheese
• salt, pepper, basil, oregano

COOKING METHOD:

1. In order to cook carbonara pasta at home, the bacon must be cut into strips, and the garlic into thin slices.

Advice! For this dish, you can use both boiled-smoked and raw-smoked bacon. The raw-smoked product has a brighter and more pronounced aroma of smoking, while the boiled-smoked product has a mild and delicate taste.

2. Fry the bacon in a preheated pan without adding oil for 8 to 10 minutes until golden brown.


3. Add the garlic and cook for another 2-3 minutes until a strong garlic aroma appears.


4. While the bacon and garlic are frying, boil the pasta in salted water for 8 to 10 minutes according to package instructions. Drain the water completely and leave the pasta in a large saucepan without rinsing it with cold water.

Advice! For carbonara pasta, it is customary to use long pasta. I usually cook carbonara sauce with spaghetti, but since the shape and length of the pasta has little effect on the taste, you can take any pasta of your choice, as long as they are from durum wheat.

5. While the pasta is cooking, prepare the creamy sauce for the carbonara pasta. To do this, put the egg yolks in a deep bowl.

Advice! We will not need the remaining egg whites for this dish. So that they do not go to waste, they can be frozen in a plastic container for future use or cooked from them for a puffed dessert.

6. Pour cream into the yolks, add salt and spices and mix everything well with a whisk.

7. Add cheese, grated on a fine grater, and mix everything thoroughly into a homogeneous mass. Creamy sauce for carbonara pasta is ready!


8. Pour the creamy sauce into a saucepan with hot pasta and mix everything thoroughly.

Important! The pasta with which the egg-cream sauce is mixed must be hot so that the raw yolks are cooked under the influence of high temperature, and the cheese melts and turns into a liquid viscous mass that envelops each pasta.

9. Remove the fried bacon from the pan with a slotted spoon to free it from rendered fat, add to the pasta pan and mix everything gently but thoroughly again.


Delicious, hearty and spicy carbonara pasta according to the classic recipe with bacon and cream sauce is ready! When serving, it can be additionally sprinkled on top with grated cheese or just fresh herbs. Bon appetit!

Despite the list of high-calorie ingredients, carbonara pasta is not as scary for adherents of a healthy diet as you might think. The benefits are also present in it, and therefore it is quite possible to indulge in this dish from time to time, especially if you make a few small changes to the original recipe.

Firstly, for the preparation of pasta, only pasta from durum wheat should be used, since they are much healthier and one and a half times less caloric than cheaper pasta made from bread flour. Secondly, instead of bacon, you can take ham, carbonade or other low-fat boiled-smoked delicacy as a filling. And, thirdly, it is better to choose the lowest possible fat content for cream and cheese for sauce.

Italian dishes are becoming more and more frequent guests of our menu every day. The same goes for spaghetti carbonara. The following are the best recipes for such a treat.

Ingredients: 220 g spaghetti, 5 tbsp. spoons of olive oil, 2 chicken eggs, 140 g of Pecorino cheese, 160 g of bacon (ideally Pancetta), salt, ground pepper.

To exactly repeat the classic Italian carbonara recipe, you need to put a portion of pasta on a plate, pour sauce over them and sprinkle with the remaining cheese.

Ingredients: half a kilo of pasta, 270 g of ham, 60 g of parmesan, fresh garlic to taste, 4 yolks, half a glass of heavy cream, salt, a little olive oil.

The finished dish is laid out on hot plates and generously sprinkled with fried ham sticks.

Ingredients: 230 g spaghetti, 130 g raw smoked bacon, 120 ml very heavy cream, 4 egg yolks, dried garlic, 60 g parmesan or its analogues, salt, fresh parsley.

Ready-made spaghetti carbonara with bacon and cream are immediately served at the table.

Ingredients: 240 g spaghetti, 180 g hard cheese (if parmesan is used, its amount can be reduced), 170 g bacon, a full glass of heavy cream, 170 g fresh champignons, a pinch of dried basil, salt.

The finished treat is laid out on a plate and sprinkled with dried basil. You can use any other seasonings.

Ingredients: 430 g chicken fillet, 1 leek, 4 sprigs of thyme, 270 g pasta, a pinch of ground pepper (black), 320 g fresh mushrooms (preferably champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of medium-fat cream.

The treat is laid out on plates and only after that sprinkled with finely grated cheese.

Ingredients: 260 g spaghetti, 160 g parmesan, onion, a pinch of basil, 220 g smoked brisket, a full glass of medium-fat cream, garlic to taste, half a liter of water, egg, salt, pepper mixture.

To prepare it, 130 g of parmesan is finely rubbed, half a bunch of fresh dill is chopped, 3-4 cloves of garlic are finely cut. These ingredients are combined, 2 raw yolks, 40 ml of olive oil, 90 ml of heavy cream, a mixture of peppers are added to them. They all mix well.

260 g of shrimp are boiled separately. Ready seafood is very finely cut. They are added to the sauce at the end. To taste, you can pre-fry the shrimp in olive oil, only then chop and send to the sauce.

For such a sauce, 170 g of any chopped fresh mushrooms with garlic are fried in olive oil. A glass of hot cream is poured into the pan. Finely grated parmesan (160 g) is sent immediately to the other ingredients.

It is important to pour the finished sauce only on freshly cooked and still hot pasta. Only in this case they are well saturated with the components of the fill. You can add a little fresh chopped basil to the dish for flavor.

Pasta carbonara is perhaps one of the most famous Italian dishes. If you have not yet learned how to cook pasta in a delicate creamy sauce, with bacon and cheese, then it's time to correct this annoying misunderstanding! Especially for you - a classic recipe with a photo of how to cook spaghetti carbonara at home.

In modern cooking, there are dozens of options for carbonara. Even in Italy there is no single standard, pasta is prepared with and without cream, different types of pasta are used, a whole egg is added or only yolks are used. In some restaurants, for example, an egg is added to the plate at all when serving, it turns out home-style carbonara pasta, when the guest must mix the pasta himself and thus bring it to readiness. But there is something in common in all these variations. All recipes, without exception, include: pasta (most often thin spaghetti), as well as bacon, egg and cheese.

• For carbonara, take high-class durum wheat spaghetti. The thinner the pasta, the better the sauce will spread over it. You need to cook them in a large amount of salt water, and to the state of "al dente", that is, "by the tooth", slightly undercooked.
• It is ideal to use pancetta - traditional Italian bacon. It is essentially a fatty piece of pork belly cured in salt, sage and rosemary. Guanciale is also suitable - salted unsmoked pork cheek. Well, if you couldn’t find them, feel free to take a piece of dried bacon or smoked brisket.
• Pecorino Romano cheese will do. If you do not like its harsh taste, you can replace it with parmesan, which goes well with this dish.
• Cream can be added to pasta or carbonara can be prepared without it. Suitable fresh dairy product, fat content 10-15%.
• Eggs form the basis of the sauce, they connect all the ingredients together and come to readiness from the heat of freshly cooked pasta. They must be fresh! For the perfect sauce, for every 0.5 kg of spaghetti, 3 eggs and 1 glass of cheese are taken.

The most important thing in cooking pasta carbonara is to introduce the sauce in such a way that it does not curdle when it comes into contact with hot pasta. To prevent the egg from curdling, chefs go to different tricks: let the pasta cool for a few seconds, combine the pasta and slightly cooled sauce, etc. But in general, the technique remains unchanged:

Need to fry the bacon;
- prepare a raw fill of cheese and eggs;
- boil pasta;
- add spaghetti filling and bacon;
- Sprinkle with grated cheese and season with freshly ground black pepper.

If you properly prepare all the products and add the sauce, then there should not be any difficulties with the uniform distribution of the egg-cheese mixture. Strictly follow all the recommendations in the recipe with a photo, and you will surely succeed!

• spaghetti 150-170 g
• bacon 100 g
• 15% cream 150 ml
• pecorino or parmesan 50 g
• egg yolk 1 pc.
• salt to taste
• black peppercorns 5 pcs.

First I put water on the spaghetti. While it was boiling, I meanwhile cut the bacon into thin slices (without the skin).

I put it in a preheated pan and fried it for 5-7 minutes over medium heat so that the fat melts, and the bacon itself acquires a beautiful blush.

Then pour the cream into the pan. Warmed up, but did not boil.

Prepared the dressing. To do this, in a small bowl, I combined raw egg yolk and grated cheese (left a little for serving). Mixed with a fork.

I crushed a few black peppercorns in a mortar.

Meanwhile, the water has already boiled. I salted it and boiled spaghetti - 1 minute less than indicated on the package. I combined the slightly undercooked pasta with bacon and cream (at that time they will still be warm, but they will have time to cool to room temperature). Mixed with a spatula.

And immediately, without a moment's hesitation, she sent the egg-cheese mixture into the pan. Mixed quickly. Due to the heat of the spaghetti, the cheese will melt, the egg will reach the desired degree of readiness and will not curl up - firstly, a lot of cheese is used, secondly, only the yolk, and cream and bacon will slightly lower the temperature of too hot spaghetti.

As a result, the sauce will completely envelop the pasta, saturate it and saturate it with the taste of bacon and cheese.

Spaghetti carbonara should be served immediately after cooking, sprinkled with grated cheese and freshly ground black pepper (you can not regret it).

Agree, it is not at all necessary to visit expensive restaurants, even at home it is quite possible to cook carbonara - very tasty, tender and fragrant. The main thing is to buy a piece of bacon, good spaghetti and the right cheese. Bon appetit!

Once upon a time in my childhood, I thought that carbonara pasta is something like a coral-colored sauce that robbers and pirates eat - such are childhood associations.

Pasta Italians call their national treasure - pasta. As well as the “material” from which these pasta are prepared (the tongue does not dare to call it “dough”), and their many varieties: all these spaghetti, linguine, tagliatelle, fettuccine, buccatini, pappardelle, penne, orecchiette, farfalle, fusilli, conchiglie , pipe rigate (do you think what is this? these are horns)) and others.

As for the "carbonara", it's more interesting here. Carbonar is not a robber at all (a play on words: "carbonari" - "troublemaker, revolutionary"). He's a spaghetti sauce featuring the spaghetti themselves. Probably the most famous sauce served with Italian pasta.

You will find many recipes for pasta carbonara. All recipes are united by the composition: it includes pasta, cheese, bacon and eggs. But there are still more differences: in some there is cream in the sauce, in others the pasta must be in the form of bows (farfalle), in others the whole egg is used.

All carbonara recipes include pasta (most often spaghetti), cheese, bacon, and egg.

The essence of Carbonara is that cheese, bacon and eggs are mixed with hot (from the fire) spaghetti, and as a result, the interpenetration of the ingredients reaches a peak.

In one region of Italy, they insist that only guanciale (salted unsmoked pork cheeks) can be used. In another preference is given to pancetta - traditional Italian bacon, which is a fatty piece of pork belly, dried in salt, sage and rosemary.

Another must-have ingredient is the right Pecorino Romano cheese - a vigorous product made from sheep's milk. But this is if according to all the rules.

Is it possible to replace them with something? Use high quality cured bacon and parmesan cheese. Spaghetti can be substituted for linguine or penne.

The Carbonara recipe you see on this page is a pasta from Rome, Lazio region. Roman pasta carbonara is considered basic, basic, authentic, although the debate about where Carbonara appeared has not subsided so far.

It is only known for certain that the recipe was first published in 1954 in the UK in the Italian Food cookbook (by Elizabeth David). Everything else is delicious Italian myths.

For 2 servings. Cooking time - 15 minutes

• spaghetti - 120 grams
• bacon - 50 grams
• parmesan - 30 grams
• garlic - 1 clove
• yolk - 1
• olive oil - 2 tbsp. spoons
• freshly ground black pepper and salt

Put a pot of water on the fire. Dip the spaghetti into boiling and salted water - do not break, but gently, introducing gradually, lower into the water.

Cook until al dente - see package for cooking times. On average, it's 10 minutes. Do not overcook!!!

While the pasta is cooking, you need to fry the bacon until crispy and prepare the sauce, because once the pasta is cooked, you have to do everything very quickly. Start by grating the cheese finely.

Then mince the garlic.

Cut the bacon pieces into strips.

Pour olive oil into a frying pan, put garlic and bacon, fry. Thin bacon will fry fairly quickly. The main thing is not to overcook the garlic, otherwise a bitter taste and an unpleasant smell will appear.

Now the sauce. Put the yolk in a bowl and beat it with a whisk until slightly white.

Add cheese while continuing to stir. Salt and pepper the sauce.

Pour in a couple of tablespoons of hot water in which the pasta is cooked. Pour in carefully so as not to boil the yolk, stirring all the time.

At this point, the spaghetti should be ready. Lay them out on a warmed plate. No need to drain into a colander, just scoop them out with two forks.

Top spaghetti with garlic bacon.

Mix quickly and vigorously. At this point, the sauce will "reach" and combine with the rest of the ingredients.

Pasta carbonara is served immediately, hot. Sprinkle the finished dish with parsley. And don't let the pasta get cold! Enjoy!

P.S. Read about how to eat spaghetti. Buon appetito!

”, “carbonara”, etc. These popular and very tasty dishes can be tasted in specialized cafes and restaurants, or you can cook it yourself at home, following a simple step-by-step description of the process.

Today we will look at the recipe for pasta carbonara with bacon and cream. Hearty spaghetti, shrouded in the most delicate sauce and saturated with garlic aroma, turns out to be perfect! Even those who are indifferent to all kinds of pasta often cannot resist this wonderful dish!

Ingredients:

• spaghetti - 200 g;
• raw smoked bacon - 100-150 g;
• cream (preferably from 30%) - 100 ml;
• egg yolks - 4 pcs.;
• garlic - 2-3 teeth;
• hard cheese (ideally parmesan) - 50 g;
• fresh parsley - 2-3 sprigs;
• salt, pepper - to taste.

Cut the bacon into thin, roughly equal strips.

We tear the parsley leaves from the stems, chop with a knife. Finely chop the garlic.

In a saucepan or frying pan with high sides, fry the bacon slices for literally 2-3 minutes over medium heat.

Next, add the garlic to the meat. Stirring, keep everything together on fire for 2 minutes.

Add parsley, stir and immediately remove from heat.
Carbonara sauce recipe with cream

Now let's prepare the obligatory sauce for carbonara pasta. Separating from the protein, put the egg yolks in a small bowl (the proteins in this recipe will not be useful to us - we leave them for making meringues or other dishes). We rub the hard cheese with small chips and load it into the yolk mixture, then pour in the milk cream. Throw a pinch or two of ground pepper, add salt.

Stir thoroughly, combining the components into a single creamy sauce.

Boil the spaghetti, strictly following the instructions on the package. It is important not to overcook the pasta!

We discard the finished spaghetti in a colander and immediately put them in a saucepan with fried bacon. Without wasting time, pour in the previously prepared egg-cream sauce and quickly mix the contents of the pan. Under the influence of the temperature of hot spaghetti, the yolks will quickly reach readiness - there is no need to simmer the finished pasta on fire!

Divide spaghetti and bacon into bowls. Sprinkle each serving with finely chopped parsley (or arrange with basil leaves), if desired, sprinkle the dish with small shavings of parmesan.

Pasta carbonara with bacon and cream is ready! Enjoy your meal!