A quick dish - pasta with cheese, ham and cream. Carbonara pasta with ham and cream - recipe

Italian cuisine has somehow quietly and unobtrusively conquered the whole world. This is probably due to the fact that her dishes are versatile. They suit everyone’s tastes: from the absolutely undemanding person to the inveterate gourmet. Thanks to Italian cooking, pasta has ceased to be a boring everyday occurrence and has acquired the status respected dish. Especially if served with ham and cream, it guarantees that the dinner will be tasty and savory.

Delicious carbonara

Initially, the dish was prepared completely differently than we are used to. Firstly, unsmoked and well-salted cheek was used for the sauce, made according to special recipe. It was called guanchile. People who don't eat meat replaced it sun-dried tomatoes, zucchini and other vegetables. Secondly, the carbonara included sheep, well-aged Romano. In addition to the fact that it is extremely difficult to find in the Russian expanses, the product has a very specific taste, even for Italians who are accustomed to it. Thirdly, the original recipe did not contain cream. So the consistency of the dish was thicker and tougher.

However, everyone wants to enjoy them. Therefore, an “adapted” pasta was invented and the cream is easy to make, and its ingredients are available in any country. And the taste has become more pleasant and soft, without the flavor of lamb. According to the rules, the cheese component should be Parmesan. But in fact, you can take your favorite option from durum varieties.

Pasta carbonara: recipe with ham and cream

The preparation steps are simple. Even a novice housewife can master them:

A few cloves of garlic are finely chopped. Italians do not recommend pushing.
A quarter kilo of ham is cut very small - into cubes or strips.
First, the garlic is fried for a short time - just until the smell appears. This should be done in olive oil. But you can also use sunflower, only unflavored.
Next, add the ham and fry until the fat has rendered out.
At the same time, a packet of spaghetti is cooked. The time allotted for this process is a minute less than what is marked on the package so that the pasta turns out al dente.
At the same time, carbonara is being prepared. In a bowl mix 4 yolks (whites are removed), half a glass of thicker cream, pepper and 50 grams finely grated cheese. No need to beat!
The sauce is mixed with hot spaghetti - it should “reach” its temperature a little.

Lastly, the beauty is laid out on top, sprinkled with parsley or basil and eaten immediately: when cooled, it will no longer be pasta and cream, by the way, it allows the use of bacon, lard, smoked brisket and other delicacies. The only condition is that the meat component does not have too much bright taste, otherwise it will overwhelm the notes of the sauce. If you are interested in the simplest recipe for pasta carbonara with ham, you can simply exclude eggs from the list of ingredients. Only they usually cause grief to inexperienced housewives by curling up into balls. Although, of course, the taste will be slightly different.

Personal version

Each housewife has her own carbonara pasta. Homemade recipe may include a wide variety of spices, selected to suit family preferences. But it’s not uncommon additional ingredients, not provided for in the original recipe. One of the most interesting ideas considered mushroom.

The ham is cut similarly to the first recipe. The second component is immediately prepared: the jar is opened canned champignons, pumps and does a little push-ups. First, let the mushroom strips simmer in the frying pan for a very short time. As soon as she starts to get a “tan”, the ham is poured in. While everything is fried, the spaghetti is boiled. At the moment when the meat becomes a little brown, cream is poured in - a third of a liter per 200 grams of ham. When stirring, they evaporate until they thicken slightly. Then pepper and salt are added, but no yolks are needed. Better season it Italian herbs. Finishing touch- assembling the dish. The pasta is laid out in a nest, the sauce is poured into the middle, everything is generously sprinkled with grated cheese.

Taste harmony

It is important not only to prepare the dish, but also to serve it correctly. Italians often pour raw yolk directly into the plate. Be sure to sprinkle black pepper and fresh herbs on top. As an addition - vegetable salad, seasoned not with sour cream, but with butter. The best drink will go with the dish dry wine, definitely red.

To successfully implement the recipe, it is worth considering some subtleties. Firstly, the sauce hardens quite quickly, and is delicious only hot. Moreover, it does not tolerate heating. So the carbonara pasta is placed on warmed plates. Secondly, before adding cream to the sauce, it should also be warmed up a little. But not too much so that the yolks don’t curdle. Thirdly, to obtain the characteristic bright yellow shade of the gravy, the yolks are separated from the whites four hours before cooking, salted and covered with food-grade polyethylene.

Like probably any pasta, it cooks very quickly. Creamy taste, some nutty notes from the roasted garlic, strips of ham and shaved spicy parmesan on top - perfect, mmm!

What you need (for 2-3 servings):
200g paste
100g ham
3 large cloves of garlic
200 ml cream
3 raw yolks
50g parmesan

Cooking time: 20 minutes.

Bring the pasta water to a boil. At this time, cut the ham into thin strips and chop the garlic.

In a separate bowl, lightly whisk the cream egg yolks and finely grated Parmesan.

While you cook the pasta (ideally until tooth-ready, al dente, i.e. 5-7 minutes), place a frying pan on the stove over high heat, pour in 1 tbsp. a spoonful of olive oil (unscented sunflower oil is also possible, but we are preparing “pasta”...sort of, “a la Italiana”:))).When the oil is hot, add the garlic. Fry for a minute, stirring to avoid burning, then add the ham strips. Continuously stirring everything with a spatula, cook so that

In the frying pan for another 2-3 minutes (here it is important not to let the garlic burn. Burnt - it will ruin the whole dish).

Place the boiled tagliatelle in a colander to drain and then return it to the pan. This also includes ham with garlic and prepared sauce.

Bet on medium heat and heat for 1-2 minutes. The sauce, due to the presence of yolks and cheese, will thicken when heated. Do not overcook the paste on the stove. It tastes better when cream sauce Enveloping each noodle, it will spread a little more in the plate :)

Serve immediately, sprinkled with a handful of grated Parmesan.

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Carbonara pasta with ham and cream - general principles preparations

You can prepare the most tender, juicy carbonara pasta with ham and cream in literally half an hour. The main thing is to cook the pasta correctly and not be late with the sauce.

To achieve the perfect result when cooking spaghetti, details matter. For example, for cooking you need to choose a large pan so that you don’t have to break the pasta. This is bad manners. The proportions of water, salt and pasta should be as follows: for half a kilo of pasta you need five liters of water and two tablespoons of salt. This is a fundamental point that allows you to achieve almost Italian quality of the dish.

You need to throw the spaghetti into boiling, pre-salted water. If the long pasta doesn't fit all the way into your pan, no problem. Literally in 5-10 seconds they will soften enough, and you can carefully dip the ends into boiling water with a fork.

As soon as the pasta is immersed in water, you need to time it and measure it exactly according to the manufacturer's recommendations. You can’t cook it any longer, otherwise overcooked spaghetti will ruin the whole thing. (Perfect al dente is achieved in five to seven minutes.) You should also not rinse the pasta with water: the starch on the surface of the pasta is needed so that the sauce is better retained.

Carbonara pasta with ham and cream

The most delicate pasta carbonara with ham and cream - simple and quick dish. It is very simple to prepare, but it turns out magical!

Ingredients:

Four hundred grams of paste;

Two hundred grams of any ham to taste;

Three cloves of garlic;

Partial tablespoon vegetable oil;

Partial glass of cream (150 ml);

A little black pepper to taste;

Cooking method:

Place the pasta cooking water on the stove. When the water boils, add spaghetti.

Cut the ham into cubes or small cubes as desired.

Peel and chop the garlic as finely as possible.

Heat the oil in a frying pan and fry the garlic for no longer than a minute, stirring constantly. It is important that the garlic does not burn, otherwise you will have to do everything again.

After a minute, add the ham to the frying pan and fry with garlic for three minutes. Stir again almost continuously.

Drain the spaghetti and return the pasta to the pan.

Place the ham on the pasta, pour in the cream and pepper.

Heat over medium heat for about three minutes until the cream is hot.

Submit immediately.

Pasta carbonara with ham, cream and parmesan

A completely different taste is obtained if you add a little spicy fragrant parmesan to carbonara pasta with ham and cream. Gourmets will certainly prefer this version of the dish.

Ingredients:

Two hundred grams of paste;

One hundred grams of ham;

Two hundred milliliters of cream;

Three cloves of garlic;

A tablespoon of olive oil;

Fifty grams of Parmesan;

Three chicken yolks(raw).

Cooking method:

While the water is boiling, cut the ham into strips.

Grind the garlic, but do not put it through a press, but simply chop it with a knife.

Separate the yolks.

Mix the yolks with cream, beat.

Grate a piece of Parmesan on the fine side of a grater and combine with the beaten eggs. Mix.

Place the paste in boiling water and immediately place the frying pan on the fire.

Throw the garlic into well-heated oil, after a minute add the ham (constantly stir both the garlic and the garlic with the ham with a spoon). Frying time is three minutes.

Drain the pasta, return it to the pan, and immediately add the fried ham and egg-cheese mixture.

On the middle burner, heat for two to three minutes.

As soon as the cheese and yolks in the sauce thicken, turn off the heat. The main thing is not to overcook the dish so that the cheese spreads.

When serving, you can sprinkle with a pinch of grated Parmesan.

Carbonara pasta with ham, cream and bacon

Nourishing and very tasty option pasta, which involves using bacon and ham at once. Cheese is also a must in this recipe. But Parmesan can easily be replaced with any semi-hard cheese.

Ingredients:

Half a kilo of pasta;

Half a liter of cream (10%);

Three hundred grams of bacon;

Three hundred grams of lean ham;

A tablespoon of olive oil;

Three eggs;

Pepper to taste (you can add spices if you really want to).

Cooking method:

While the pasta is cooking, prepare the sauce.

Grate the cheese.

Beat eggs with cream, cheese crumbs, pepper and spices (if using).

Cut ham and bacon into thin slices.

Heat in a frying pan olive oil, fry the meat slices.

Place the boiled pasta in the same frying pan and stir.

Pour in the whipped cheese-egg mixture, stir again (the heat must be on all this time).

When the sauce has completely soaked the pasta, turn off the heat. If it turns out too thick, you can add a little more cream.

Serve carbonara pasta with ham and cream hot, sprinkled with grated cheese and herbs if desired.

Carbonara pasta with ham, cream and mushrooms

Lovers mushroom dishes can cook unusual mushroom paste carbonara with ham and cream. Despite the significant departure from the original, the dish turns out amazingly tasty.

Ingredients:

Three hundred grams of spaghetti;

Two hundred grams of ham;

Two hundred grams of semi-hard or hard cheese;

Two hundred grams fresh mushrooms;

A glass of cream;

A spoon of vegetable oil;

Traditional Italian dried or fresh herbs (oregano, basil).

Cooking method:

Boil the pasta according to the basic recipe.

Cut the ham into strips and the mushrooms into thin slices.

Fry the ham in hot oil.

After a few minutes, add mushroom slices and fry everything together.

Pour in the cream when the mushrooms are sufficiently fried.

Stirring, boil the cream until thick.

Add dried or fresh finely chopped herbs to the sauce.

Grate the cheese.

Mix sauce and pasta.

When serving, add grated cheese to each plate.

Carbonara pasta with Parma ham and cream

Spicy dry-cured ham adds flavor to any dish mild taste and a sophisticated look. Pasta is no exception. The duo with cream and parmesan results in something absolutely delicious.

Ingredients:

Spaghetti packaging;

Two hundred grams Parma ham;

Two hundred grams of Parmesan;

Half a glass of drinking cream;

Three yolks;

Two tablespoons of olive oil.

Cooking method:

Cook spaghetti according to basic recipe. You can add spices to the water during cooking, but this is not for everyone.

Separate the yolks from the whites, combine with the cream and beat lightly.

Grate the Parmesan, add a tablespoon of crumbled cheese to the eggs and mix again.

Cut the ham into translucent slices.

Fry the ham in oil for literally two minutes. Turn off the fire.

When the butter and fat stop sizzling, pour the cream-egg mixture into the pan.

Turn the heat back to low and wait until the cream boils, stirring constantly. If you stop stirring, the yolks will form lumps and curdle.

Simmer the bacon sauce for five to six minutes.

Combine pasta and sauce in a deep saucepan and mix everything well.

To serve, sprinkle with cheese crumbles.

Carbonara pasta with ham, cream, pancetta and white wine

Original spicy taste Infuses pasta carbonara with ham and cream with white wine. Delicious delicate sauce with spaghetti - the perfect end to a long day. You can serve the dish with a glass of red wine.

Ingredients:

Half a kilo of spaghetti;

200 grams tender ham;

150 grams of pancetta (meat bacon);

Five yolks;

150 grams of grated parmesan;

50 grams sheep cheese;

Three cloves of garlic;

Three tablespoons of olive oil;

Half a glass of dry white wine;

Pepper to taste.

Cooking method:

Cut the bacon (pancetta) and ham into translucent slices.

Grate two pieces of cheese.

Chop the garlic with a knife.

Heat the olive oil well and fry the bacon first, then the ham, until crispy.

Add garlic to the frying pan, literally after half a minute pour in the wine.

Simmer the sauce until the liquid is reduced for 7-8 minutes.

Leave under tightly covered lid.

Beat the yolks with the cheese crumbs.

Place the boiled pasta in a large bowl, pour in the cheese and egg sauce, and mix gently.

Add the bacon and ham stewed in white wine and mix well again.

Season with pepper and serve immediately.

Carbonara pasta with ham and cream - tricks and tips useful tips

Be sure to leave a glass of water in which the spaghetti was cooked. If something goes wrong and too thick sauce You will need to dilute it, a decoction will work best.

The worst thing about pasta carbonara with ham and cream is overcooked spaghetti. It is better to undercook pasta than to overcook it.

Cook the pasta and sauce at the same time. If the pasta has already cooled down, you cannot mix it with the hot sauce: it will not soak the spaghetti.

The combination of several types of cheese gives the pasta a special charm. You get something special if you add it to the sauce. small piece blue cheese with mold. The more familiar mascarpone cheese can be an excellent replacement.

You can't add salt to the sauce: ham and cheese provide enough salt when combined with pasta boiled in salted water.

Pasta – delicious dish Italian cuisine. Recipes for carbonara pasta with ham and cream are waiting for you below.

Carbonara with ham and cream

Ingredients:

pasta – 450 g;
cream 15% fat – 450 ml;
ham – 280 g;
salt;
bacon – 200 g;
olive oil – 20 ml;
ground black pepper;
chicken eggs – 3 pcs.;
parmesan or any other hard cheese– 300 g.

Preparation

Almost to full readiness Boil pasta in salted water. Fry chopped bacon and ham in olive oil. In a bowl, mix 3 eggs, cream, add salt and spices. Whisk a little to get a homogeneous mass. Add chopped Parmesan and mix again. Add pasta to ham and bacon, stir and add egg cream mixture. Again, mix everything thoroughly and distribute into portions.

Spaghetti carbonara with ham and cream

Ingredients:

spaghetti – 400 g;
raw smoked ham – 300 g;
parmesan – 80 g;
olive oil – 45 ml;
cream – 230 ml;
salt;
raw egg yolks – 4 pcs.;
garlic – 2 cloves.

Preparation

Peel the garlic and finely chop it. Heat the olive oil in a frying pan and sauté the garlic in it for about a minute. Add the diced ham there and simmer for about 3 minutes. Beat the yolks with the addition of cream, add grated Parmesan, add some salt and crush with pepper. Cook the spaghetti until cooked, add it to the ham, pour in the creamy sauce and cook until thickened over low heat.

Original recipe for carbonara with cream and ham

Ingredients:

spaghetti – 240 g;
garlic – 2 cloves;
red salad onion – 120 g;
chicken eggs – 4 pcs.;
– 150 g;
cream – 180 ml;
salt;
natural butter – 30 g;
grated parmesan – 50 g;
pepper.

Preparation

Boil water, add some salt, put in the spaghetti and boil it until almost done. Fry on butter chopped red onion, garlic and ham, chopped into strips or cubes. Remove the pan from the heat. In a deep bowl, beat the eggs with the addition of cream and grated Parmesan. Add some salt, crush with pepper and beat again. Place fried ham with onions and garlic on the boiled spaghetti, pour the creamy mixture on top and stir.

Carbonara pasta with ham, cheese and cream - recipe

Ingredients:

ham – 50 g;
spaghetti – 120 g;
heavy cream– 50 ml;
cheese – 30 g;
dry white wine – 30 ml;
chicken egg– 1 pc.

Preparation

Place the spaghetti in boiling water, cook until almost done, and then drain in a colander. Carefully break the egg, separating the yolk from the white. Combine the yolk with cream and chopped cheese, add salt and pepper. Cut the ham into slices, fry in butter until golden brown, pour in dry white wine. Add ready spaghetti, pour in the creamy sauce and stir quickly.

Ingredients:

Preparation

Wash the champignons, cut them into small slices, fry them together with the onion chopped into small cubes until the liquid evaporates. Shred the ham into thin strips. Pour the cream into a saucepan, add mushrooms with onions, salt, spices and simmer over low heat, stirring constantly, for about 5 minutes. Fry the ham in melted butter. Place boiled spaghetti on a plate, top with ham and pour sauce with mushrooms. Immediately divide the carbonara pasta into portions and invite everyone to the table. Bon appetit!

Preparation:

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Recipe Description

Recipe for Pasta carbonara with ham with photo

Pasta is both simple and gourmet dish. Italians eat pasta for breakfast, lunch and dinner. You can match it various sauces. It goes perfectly with many types of meat and seafood, and vegetables are no exception. Ham combined with bacon will give the pasta some piquancy. Pasta carbonara is a classic Italian dish. The whole secret of carbonara sauce is that it is prepared on the basis of guanciale (dry-cured pork cheeks, a truly Italian dish). As an analogue, we prepare carbonara pasta based on slices of ham and bacon.

Ingredients

Pasta– 500 g,
Cream 10% - 500 ml,
Hard cheese “Parmesan” - 300 g,
Ham – 300 g,
Bacon – 200 g,
Olive oil – 10 ml,
Chicken eggs – 3 pcs.,
Ground black pepper
Kitchen salt
Spices

Step-by-step cooking method

For this recipe any pasta will do durum varieties wheat - butterflies, spaghetti, tubes, spirals. Cook in salted water until al dente. Then let it sit for a couple of minutes. In the meantime, you can prepare the sauce.
It is better to cut ham and bacon into large strips.
Pour olive oil into a hot frying pan and fry the ham and bacon.
Mix eggs, cream, pepper, salt and spices in a bowl. Mix everything until you get homogeneous mass. Add grated coarse grater cheese. Mix.
Place pasta in a colander and rinse under cold water.
Place pasta in pan with ham and bacon egg sauce, cream and stir until the pasta is drowned in the sauce. If necessary, increase the volume of the sauce using more cream.
Divide the finished carbonara pasta with ham into portions. You can decorate the top with a sprig of green basil.
Bon appetit!