How to prepare pasta carbonara. Recipes for delicious homemade pasta carbonara with cream. Getting Started

Pasta is a favorite dish of many peoples, but most spaghetti connoisseurs know that Italy is the birthplace of their appearance. Representatives of this country have long learned not only to cook, but also to produce pasta under different dishes. A classic example of Italian cuisine is carbonara pasta, which has won the hearts of many gourmets of the world - it is so tasty and unlike anything else. To prepare this dish at home, you will need to learn a few simple secrets of the recipe. More on this later.

In order for the taste of spaghetti to turn out as close as possible to the original, it is necessary to take into account all the subtleties of Italian cuisine. For the preparation of this dish, ordinary pasta and mayonnaise as a sauce cannot be used. Only through certain products will you get real carbonara pasta. Below you will find the most valuable recommendations for preparing this dish:

For this pasta, a special cheese called "Pecorino Romano" is used, it is prepared on the basis of sheep's milk. However, not everyone likes its specific taste, so many Italians prefer to mix it with Parmesan (Parmegiano Riggiano is the Italian name) in half.
To prepare the perfect carbonara sauce, use the salted pork cheek "Gunchiale" or "Pancetta". The first differs from the second in the presence of a larger number of veins. This meat is cut into small pieces and fried in a pan before getting into the sauce.
The next step is the eggs. They are the key product that gives pasta carbonara its right consistency. It depends on the correct amount of them, for example, for 400 g of spaghetti you will need three eggs.
Another secret of excellent carbonara pasta is the garlic flavor, which is achieved through the use of one of the techniques. The first involves pre-roasting the cloves before adding them to the sauce. The second allows you to use it in its raw form, only pre-shredded.
If you prefer a non-traditional pasta, make a carbonara sauce with cream, seafood, mushrooms or chicken.

The best step by step carbonara pasta recipes

There are a huge number of ways to prepare delicious pasta, and for each there are loyal fans. If you have never tried spaghetti carbonara, then you should try a few recipes to decide and find the best one for yourself. Below you will find some interesting options for making pasta with an amazing sauce. Here is the best selection of recipes with a step-by-step description of all actions.

Bacon and cream recipe

Cooking true Italian pasta does not involve any complicated moments, everything is extremely simple. The main point is to have the right products on hand and know how to combine them with each other. Try your hand at cooking a recipe with bacon and cream, you will see that it is so delicious that you want to enjoy such a dish almost every day. So treat your beloved family to an Italian delicacy.

0.2 kg spaghetti.
0.2 kg smoked bacon.
A couple of eggs.
Bulb.
40 g Parmesan cheese.
A glass of 10% cream.
3 cloves of garlic.
Olive oil.
Salt and pepper.

Step by step recipe description:

Wash the eggs, separate the yolk. Add most of the grated cheese to it, mix everything with a whisk.
Boil spaghetti until tender (about 3-4 minutes) in lightly salted water. Calculate like this: for every 100 g of pasta there is a liter of water.
Peel the onion, cut into small cubes.
Cut the bacon into thin strips, put in a pan, fry over high heat until the fat is completely rendered. Add garlic cloves crushed with a knife.
Once the bacon is browned, add the onion. After sautéing it for a few minutes, remove the garlic.
Pour the cream over the bacon, reduce the heat, stir the resulting seasoning all the time until it thickens.
Spaghetti al dente (half-cooked) put in a pan with the previous ingredients, pour in the water in which the pasta was cooked, bring the dish to full readiness.
Remove from heat, add cheese and egg mixture.
Put on a special dish for pasta, pour olive oil on top, pepper, rub the remaining Parmesan.

Spaghetti with carbonara sauce with champignons in a slow cooker

The happy owners of such an oven in their kitchen are twice as lucky, because carbonara pasta turns out to be much tastier and more aromatic. Indulge your loved ones in the household by preparing this Italian dish for lunch - they will eat it with pleasure. In addition, remember: after trying once, you will want more, so stock up on a double set of products in advance. So, spaghetti with carbonara sauce with champignons in a slow cooker.

0.2 kg spaghetti.
0.3 kg of champignons.
3 art. l. grated Parmesan cheese.
Bulb.
2 cloves of garlic.
2 tbsp. l. olive oil.
250g pack of low fat cream. You can substitute milk.

Fill the multicooker bowl with two liters of water, add spaghetti and boil on the "Pasta" mode for 6 minutes.
Cut the onion, mushrooms.
Heat the cream over low heat, add the Parmesan.
Transfer the spaghetti to any clean container.
Drop into the bottom of the multicooker bowl olive oil, fry the onion in the "Frying" mode for 5 minutes.
Then add mushrooms. Continue frying until golden brown. Then add minced garlic.
Salt, pepper, pour over everything with cream, continue to cook for a couple more minutes, stirring the mixture constantly until it acquires a thick consistency.
Place the previously cooked spaghetti back into the bowl, adding it to the cream mixture. Leave everything to cook on the “Simmering” mode until the pasta is completely cooked, about 5-7 minutes.

Pasta a la carbonara with ham and cheese in the oven

True connoisseurs of "Carbonara" will not refuse the appetizing method of cooking pasta with ham and cheese in the oven. In this way, the pasta in the sauce acquires a great aroma, reaches the perfect consistency. This is a great option if you need to cook a large amount of pasta for several people. You should definitely try to treat guests invited to any home holiday with this dish.

0.2 kg of paste.
0.2 kg of ham.
40 g of Parmesan and Gran Padano cheese.
A couple of eggs.
0.2 liters of heavy cream.
Spices: oregano, salt, pepper.
Greens (parsley, basil, dill).
2 cloves of garlic.

Cut the ham into thin slices. Fry in a pan with finely chopped garlic, herbs.
Cheese grate on a fine grater.
Boil the pasta until al dente in salted water.
Beat eggs with cream, salt.
Remove spaghetti from water, mix with bacon. Pour everything with creamy egg sauce.
Put in a rectangular shape, put in the oven to bake for 5-7 minutes. Set the temperature to 180 degrees.
At the end, sprinkle with cheese, leave in the switched off oven for a couple of minutes, so that the dish comes to readiness. Pasta is ready!

Carbonara with chicken and mushrooms in creamy sauce

It turns out a very tasty version of the famous Italian dish in combination with mushrooms and chicken. This non-traditional Carbonara recipe is a good success among connoisseurs of Russian cuisine for its special appetizing mushroom sauce and its aroma. Fried chicken here complements the perfection of the pasta, gives a rich flavor to the dish. Prepare Carbonara for a warm family dinner to enjoy delicious pasta with a good glass of white wine.

0.5 kg of Tagliatelle pasta.
Bulb.
2 cloves of garlic.
One chicken breast.
0.4 kg of champignons.
0.1 l 20% cream.
Olive oil.
Butter.
Salt pepper.

Cut the chicken fillet into large cubes, fry over high heat with olive oil until a delicious crust is obtained.
Remove the meat, add 30 grams of butter, chopped onion, garlic. Cook up to 5 minutes.
Then add chopped mushrooms, continue to fry for another 10 minutes.
Boil Tagliatelle: pour 4 liters of boiling water into a saucepan, add a tablespoon of olive oil, salt, add pasta. Cook no more than 4 minutes.
Drain the water, add a small piece of butter.
When the mushrooms are cooked, reduce the heat, add cream, chicken. Keep on the stove for up to 5 minutes more, uncovered. Salt and pepper at the end.

How to make minced meat pasta

Don't be discouraged if you don't have the opportunity to purchase pork Pancheta or Gunciale to get delicious Italian pasta. It is quite possible to get by with simple products, for example, any minced meat. This will not prevent you from enjoying a delicious dinner with your loved ones and dear people. Cook Italian pasta with minced meat. You can find the recipe below.

0.4 kg minced meat(pork or beef).
0.2 kg of hard pasta, for example, fettuccine.
2 fresh tomatoes.
Bulb.
3 cloves of garlic.
Salt pepper.
Olive oil.
Butter.
Hard cheese of any kind, but Parmesan is better.

Saute diced onion until translucent, add finely chopped garlic. Simmer for two minutes.
Cut the tomatoes into small slices, add to the previous ingredients, cook for another 10 minutes.
Separately fry the minced meat, only then add to the vegetables. Salt, pepper, leave on the stove for another 7 minutes.
Boil the spaghetti in brackish water until it is al dente (raw). This is approximately 5 minutes.
Put them separately in a pan, fry in a piece of butter.
Mix everything together, put on a wide dish, generously sprinkle with cheese.

How to make classic carbonara pasta sauce

If you're looking to make truly Italian pasta, it's important to use a traditional sauce recipe that calls for specific ingredients. Without this, your pasta dish will not be able to carry the proud name "Carbonara". Therefore, your attention is invited to the classic sauce, which is prepared in Italy to obtain such a pasta. Learn more about its preparation below.

0.1 kg of bacon.
50 g of Italian cheese "Pecorino Romanno" and "Parmesan".
1 st. l. olive oil.
A couple of eggs.
Three cloves of garlic.
Greenery.
Salt pepper.

Step by step cooking algorithm:

Cut the bacon into oblong pieces, fry in a drop of olive oil.
Mince the garlic and add to the meat.
Separate the yolk from one egg, mix thoroughly with most of the finely grated cheese. Add chopped herbs, salt and pepper.
Pour the resulting mixture into the bacon. The classic sauce is ready!

Video recipes: how to cook carbonara pasta at home

As you have already seen, it is quite possible to cook Carbonara on your own at home, and for this it is not at all necessary to be a true chef. To make such a paste, you can use a lot of methods that are not inferior to each other in taste. Here are some video recipes to help you make your own Carbonara at home. Here you will find good recipe from Yulia Vysotskaya and a couple of ways showing how to make the perfect Italian pasta.

What Russian doesn't like fast driving, and what Italian doesn't like pasta? Pasta, or more correctly, pasta, is a symbol of Italy. No wonder the whole world jokingly calls Italians "pasta". Any Italian housewife can cook hundreds of variations with the most different fillings. They are made with meat, vegetables, seafood, and various gravies.

Origin story

Pasta carbonara is a combination of spaghetti with guanciale (unsalted pork cheek) sauce, egg yolks, pecorino romano (aged sheep's milk cheese), and spices. Unlike other Italian delights, this the recipe was invented relatively recently, around the middle of the 20th century. As most often happens with famous dishes, the history of its creation is obscure.

There are several versions, one of which says that this recipe was invented during the war. The soldiers of the American army, who were in southern Italy, experienced constant problems with the supply of food. The ingredients available to them were pork stew and egg powder.. When they got tired of pure stew, they asked the Italians for pasta.

There is also a version that the recipe was invented by coal miners (carbonaio) who worked in the Apennine mountains. The first mention of carbonara was in 1954, when it was included in Elizabeth David's recipe book.

Carbonara is national food for the Italian region of Lazio. Different regions of Italy have their own recipe for this dish, there is a version with brisket instead of cheek, as well as a version with the addition of cream.

How to choose ingredients?

Carbonara consists of two parts: pasta and sauce. Most often, this type of pasta is used for it, like spaghetti. You need to choose the right spaghetti. They are made from durum varieties wheat. The higher its class, the higher the quality of the product. In no case do not break them when cooking, you need to carefully immerse the products in boiling water.

Gravy for carbonara classic version prepared from guanchile. This salted unsmoked Italian pork cheek. You can replace it with brisket or ham, and you can also take bacon. If you do not eat meat, then take zucchini, sun-dried tomatoes, or any other vegetables instead.

Pecorino Romano was another classic ingredient.(This is an aged cheese made from sheep's milk). It will not be easy to find one on the shelves of Russian stores, and it has a specific taste even for Italians. That is why it was mixed with parmesan cheese, or completely replaced by it.

To create a more aromatic taste, you can mix several cheeses. For lovers of spicy taste, you can even add blue cheeses.

The composition of the traditional sauce includes egg yolks. They are added without processing and cooked from the heat of hot pasta. Choose only high quality fresh eggs. It is important not to oversalt the pasta. It is best to salt only the water in which the pasta will be cooked.

To create this dish you will need saucepan, gravy ladle and deep frying pan. And, of course, speed is important, because the filling and pasta need to be combined while they are still hot.

cooking options

How to cook carbonara with bacon and cream and other varieties of this dish? In order to experiment with different recipes, you need to know the basic one.

A traditional dish

Required products:

150 g spaghetti;
100 g guanchile;
100 g pecorino romano;
4 egg yolks;
olive oil;
pepper, salt, garlic.

What to do:

1. Heat the olive oil in a frying pan, add a finely chopped clove of garlic to it. Fry the garlic until golden brown.

2. Cut the guanchille into thin pieces, throw into the pan. Don't overcook them so they don't become tough.

3. Put a pot of spaghetti water on the fire, salt the water. Once the water boils, add pasta to it. You will find the exact cooking time on the package. It's best if you subtract two minutes from it.

4. For gravy in a bowl, you need mix 4 egg yolks with grated picorino romano. Add some salt and pepper to it. Do not beat the ingredients, you just need to mix them.

5. Put the sauce on the cooked pasta. It should come up a little on the still hot pasta. Top with fried guanchille.

6. You can decorate the dish fresh basil leaves.

This recipe is traditional for Italy. But since it is not easy to find all the necessary products for him, many people fell in love with another option.

With cream and bacon

To prepare pasta carbonara with bacon and cream according to the recipe, you will need such Ingredients:

250 g spaghetti;
100 g bacon;
4 yolks;
100 ml of heavy cream;
50 g parmesan;
garlic, vegetable oil, salt, spices.

What do we have to do:

1. Heat oil in a deep frying pan. Throw in a finely chopped garlic clove. Fry for two minutes until golden brown.

2. Finely chop the bacon. It can be done either straws or cubes. Add to skillet. Fry over medium heat for a few minutes to melt the fat out of it.

3. Pour water into a saucepan, salt it. After boiling, throw the spaghetti into the water, cook for 1 minute less than indicated on the package. Drain cooked pasta in a colander and rinse.

4. For gravy, combine the yolks, cream, salt, pepper, grated parmesan. No need to whip the sauce, just mix all the ingredients.

5. Mix hot spaghetti with sauce. It must come from the heat of the pasta. Add fried bacon to them.

6. You can decorate the finished dish with basil or parsley.

Although spaghetti is considered traditional for carbonara, it can be easily replaced with other types of pasta, such as fettuccine.

You can find the homemade bolognese pasta recipe here.

With fettuccine

Ingredients:

500 g fettuccine;
8 slices of bacon;
300 g cream;
4 yolks;
80 g dry white wine;
50 g parmesan;
garlic, parsley, oil, salt.

What do we have to do:

1. First you need to properly prepare the bacon. To do this, the slices are cut into thin strips. It is thrown into a hot frying pan along with a finely chopped clove of garlic. Everything is fried over medium heat for a few minutes until golden.

Pasta "Carbonara" is one of the most famous and popular dishes Italian cuisine. There is an opinion that for proper cooking it is necessary to use strictly defined ingredients, among which should be pancetta and Parmigiano-Reggiano. At the same time, only an ethnic Italian can be a cook, since only he can convey the real taste of this dish. In this version, a special one is described (cooking at home) involves the use of simple components, rather than specific products. At the same time, pancetta can be replaced with ordinary dried bacon with salt and spices, and plain parmesan can be used instead of elite cheese.

Ingredients

For with bacon" home cooking would need:

Spaghetti - 250gr;

Cream of high fat content - 100 ml;

Bacon - 150g;

Garlic - 1 clove;

Egg - 1 pc.;

Olive oil;

Parmesan cheese - 25g;

Initially, you need to cut the bacon into medium cubes or sticks. It is then fried in olive oil, followed by the addition of finely chopped garlic. After a few minutes, add cream, salt and pepper. Cook the sauce until it thickens, but no more than ten minutes.

Spaghetti

It is worth noting that Carbonare pasta must have the same temperature of the main components. Therefore, the sauce and spaghetti must be ready at the same time. At the same time, the finished pasta is usually served in a state that means that there is a slightly hard core in the middle of the pasta). To do this, take water in the amount of 1250 ml, pour it into a saucepan and add a little salt. After the water boils, pasta is placed in it, which is cooked for literally 3 minutes.

Presentation

Pasta "Carbonare" does not need to dry or use a colander. It is simply taken out of the water with special tongs and laid out on a plate in the form of a small nest. Cooked sauce is poured on top, which they try to place over all the pasta. Next, sprinkle the dish with grated cheese, and put a raw egg yolk in its center. In this case, the cheese and egg should melt and "cook" in hot pasta.

Options

It can also be prepared using other technologies. It involves mixing pasta with sauce, followed by the addition of cheese. In this form, it is laid out on a plate, and decorated on top. Also, the dish can be decorated with a small sprig of greens.

Serving and storage

Pasta "Carbonare" is served only hot and as a main course. It goes well with red wine or fruit juice. It should be noted that there is no such thing as a shelf life of a finished dish in Italian cuisine. According to professional chefs, everything should be served only from under the knife, and only in rare cases, when the recipe calls for mixing herb-based sauces, is a large temporary delay allowed before serving. That is why Italian cuisine is always fresh and prepared only from quality products.

The Italians did a good job in the culinary field and gave the world a large number of the most delicious dishes. One pizza is worth something, it is now eaten absolutely everywhere. But other dishes deserve our very close attention, one of these dishes is pasta, that is, various spaghetti and pasta with sauces and additives. There is such a wide variety of them that you can write more than one recipe book. But today the goal of my article will be Italian pasta Carbonara with bacon in two versions: with cream and without cream.

Why these two options? Because they are the most popular and they are known to most people. But since the debate about how to cook Carbonara pasta more correctly and tastier will never subside, I will not choose one of these options. After all, even the Italians themselves make the choice according to their own taste and in different provinces and regions of the country prepare Carbonara in their own way.

Pasta Carbonara with Bacon - Recipe with Cream

Both recipes for preparing a wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for himself what he likes more. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy taste and how amazingly it mixes with smoked bacon. When dinner is Carbonara, we have a real holiday in our house. And there are reasons for this.

This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is basically the dish that tastes best piping hot, while the spaghetti is still hot and sticky and the sauce hasn't soaked in. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist and not eat it all.

For this paste, you can take classic spaghetti, capellini (thin and long) or linguini (wide and flat, like noodles). This is the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will still be great, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not boil soft. Italians cook just such a pasta.

You will need:

spaghetti - 300 gr,
bacon (or brisket) - 300 gr,
parmesan cheese - 100 gr,
yolks - 3 pcs,
cream 10-20% - 200 ml,
salt, pepper to taste.

Cooking:

1. Place a large pot of salted spaghetti water on the fire. Remember, there should be plenty of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To keep spaghetti from sticking together and retaining its shape, you need a lot of water.

2. Heat the pan on another burner. Pour in one teaspoon of olive oil if you don't have greasy brisket instead of bacon. Fatty bacon does not need additional oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.

3. As soon as the water boils in the pan, insert the whole spaghetti into it. In no case do not break them, they should remain long. As the bottom of the spaghetti softens from the hot water, lower it with a spoon or fork until the whole spaghetti is submerged. After that, cook them gently stirring for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard boiled longer.

4. While everything is sizzling and gurgling on the stove, prepare the sauce. Place egg yolks in a separate bowl. Proteins use for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is hard enough. Mix egg and cheese.

5. Now in the same place, in a bowl of yolks and cheese, pour the cream. Mix everything well. You can salt and pepper to your taste. The sauce is almost ready, it remains to combine it with the rest of the ingredients.

6. When the bacon is brown and brown, turn off the stove or remove the pan from the heat. This is for a while until the spaghetti is ready.

7. Now back to spaghetti, they need to be pulled out of the water, drained into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little bit stiff in the middle, so a little elastic. That means it's time to take it out. Spaghetti will reach readiness already in a frying pan along with bacon and sauce from residual heat. If the spaghetti is removed already fully cooked, they will overcook with the sauce and may stick together.

8. Transfer all the spaghetti to the pan with the bacon and mix everything well. Then add the whole sauce of cheese, cream and yolks to the same place. Stir in spaghetti, sauce and bacon.

9. Pasta Carbonara with bacon is ready. Now, while it is hot and fragrant, put it on plates and sprinkle with grated parmesan.

Urgently call everyone to the table and try not to swallow tongues from this yummy during the meal. Good appetite!

My own advice. If you want to make the pasta taste brighter, add one clove of finely chopped garlic to the bacon in the pan and fry. It turns out just amazing.

Classic recipe - Carbonara pasta with bacon without cream

The second option for making Carbonara pasta (second in order of listing, and not in terms of taste) is Carbonara without cream. Believe me, many people consider this recipe to be classic Italian. Let's not argue with them, especially since I think that both options are good. You can cook both the first and second and try to decide which one you like best. This will be quite difficult to do.

The basis of the sauce in pasta Carbonara without cream is eggs, parmesan cheese and water in which spaghetti was boiled. There is nothing surprising in this, Italians often use water to make sauces, it is much tastier than diluting sauces with plain water.

To make 2 large servings you will need:

spaghetti (kpellini, linguini) - 200 grams,
bacon or brisket (raw smoked / dry-cured) - 150 grams,
eggs - 2 pcs,
egg yolk - 1 pc,
parmesan cheese - 50 gr,
olive oil,
garlic - 2 cloves,
salt and pepper op to taste.

Cooking:

1. To make all processes go quickly and in parallel, start by boiling spaghetti. Place water in a large saucepan over heat and bring to a boil. Add a teaspoon of salt. Put spaghetti without breaking them and boil. Stir spaghetti from time to time with a spoon so that they are completely submerged and cooked evenly. Cooking times should be listed on spaghetti packages, but if in doubt, just try them.

2. Heat a frying pan over medium heat and pour in some olive oil. Take two cloves of garlic and crush them with a knife, laying it flat on top. Put crushed garlic in a pan in oil and heat well. We will not eat garlic, we need it in order to give the oil a bright aroma, later it will need to be pulled out.

3. Cut the bacon or brisket into cubes. If you have pre-cut bacon strips, just cut them into small squares. Put the bacon in the pan and lightly fry it. Remove the garlic as soon as it starts to fry.

4. Break two whole eggs and one yolk into a bowl. Beat them with a whisk until the protein and yolk are mixed. Then grate on the smallest grater that you have Parmesan cheese. Add about two-thirds to the eggs and mix. Add freshly ground black pepper and a pinch of salt. You don't need much salt because the bacon is already salty.

5. When the bacon acquires a golden crust, you can shift the finished spaghetti to it. Drain the water from them or just fish them out with special tongs and put them directly into the pan with bacon. Add a few tablespoons of water from the pot where the spaghetti was cooked. Mix everything a little and remove from the stove.

6. After you have mixed everything and removed the pan from the heat, pour the beaten eggs and cheese into the spaghetti and immediately begin to stir. Due to the fact that the stove is turned off, the eggs will not boil, but will turn into a thick sauce. Stir for a couple of minutes until the sauce coats all the spaghetti evenly. If you see that it turns out too thick and the Carbonara pasta sticks together, splash a couple more tablespoons of water from the pan.

The correct pasta Carbonara should be juicy, spaghetti does not stick together, but slide from the sauce. Pieces of bacon come across frequently.

Pasta is a traditional Italian dish, which is spaghetti with various additives and sauces. Pasta Carbonara is the most popular variant of this hearty and tasty treat. It is prepared in all countries of the world, supplementing and improving the standard recipe.

The composition of "Carbonara" includes the spaghetti itself, pieces of bacon and cheese sauce. It is made with sheep cheese or parmesan, chicken eggs, black pepper and salt. Bacon is thoroughly fried until all the fat is rendered.

An important step is the preparation of pasta. It should not be boiled, elastic on the outside and soft on the inside. Italians even have a special concept of Al'Dente, which also means the perfect consistency of pasta.

The peculiarity of this dish is that the sauce is spread on hot, freshly cooked spaghetti. The cheese melts under the influence of heat and envelops the rest of the ingredients, giving them a delicate creamy taste.

By the way, the cream itself can also be added to the sauce. Then it will turn out even more tender and fragrant. At the same time, no one cancels cheese - it must be mixed with cream in equal proportions.

Based on the traditional recipe, many variations of Carbonara can be prepared. For example, instead of bacon, you can use smoked chicken, ham or seafood, fish. Mushrooms are one of the commonly recognized ingredients.

Serve the pasta hot, putting it in a special deep plate. The sauce is poured over it immediately before serving. At the same time, both a fork and a spoon should be offered as utensils. Red wine goes well with pasta.

The secrets to making the perfect Carbonara pasta

Pasta "Carbonara" is tasty, satisfying and original. It will appeal to both lovers of a tight meal and supporters of light snacks. Preparing a European dish is quite simple, you just need to know a few secrets on how to make pasta and sauce at home:

Secret number 1. For the preparation of "Carbonara" pasta from durum wheat is suitable.

Secret number 2. The pasta cooking times indicated on the package are best observed with the utmost accuracy.

Secret number 3. It is not worth salting the water for pasta strongly - you need no more than 10 g of salt per 100 g of spaghetti (1 liter of water).

Secret number 4. Do not rinse the pasta under cold water, or add cold sauce to it.

Secret number 5. Mix pasta and carbonara sauce immediately after cooking.

Secret number 6. The sauce must be prepared in a heavy-bottomed saucepan.

Secret number 7. If the question of how to prepare the sauce is in doubt, you can use ready-made pasta dressings.

Pasta is fundamentally different from other, familiar to us, pasta. Nevertheless, even a novice cook will figure out how to cook this Italian dish. traditional recipe here complement the cream and sweet red onion. The sauce is light, tender, with a pleasant cheese flavor.

Ingredients:

200g spaghetti;
200g bacon;
2 eggs;
1 onion;
40g parmesan cheese;
40g cream (10%);
3 cloves of garlic;
Olive oil;
Salt pepper.

Cooking method:

1. Wash the eggs, separate the yolk from the protein;

2. Pour the yolks into a deep bowl and grate 30 g of parmesan there;

3. Mix cheese and yolks with a whisk;

4. Peel the onion, cut it into small cubes;

5. Cut the bacon into thin narrow slices;

6. Put the bacon in a cold pan, fry at maximum heat until the fat is rendered;

7. Put spaghetti to boil, with the calculation of 1 liter of water per 100 g of pasta;

8. Lightly salt the water and cook for 1 minute less than indicated on the package;

9. Crush the garlic cloves with a knife and add to the pan with bacon;

10. When the bacon acquires an appetizing blush, add the onion to it;

11. Fry the onion for a few minutes, then remove the garlic from the pan;

12. Pour cream over bacon;

13. Reduce the heat and stir constantly until the sauce thickens;

14. Transfer the slightly undercooked spaghetti to the pan with the bacon;

15. Add a little water in which the spaghetti was boiled and bring them to readiness already in the pan;

16. Remove the pan from the heat, add the previously prepared egg mixture;

17. Put the dish in a deep plate, lightly drizzle with olive oil, pepper and sprinkle with the remaining parmesan.

Interesting from the network

Multicookers are great for making pasta. In most of them, you can even find a special mode that allows you to achieve the perfect spaghetti consistency. Mushrooms go well with cream sauce and literally melt in your mouth. The dish can be safely offered to vegetarians!

Ingredients:

200g paste;
300g champignons;
3 tablespoons dry parmesan;
1 onion;
2 cloves of garlic;
2 tablespoons olive oil;
250g cream;
Salt pepper.

Cooking method:

1. Pour the pasta into the slow cooker, add water and turn on the "Paste" mode for 8 minutes (or as much as indicated on the package);

2. Cut the onion into half rings, champignons - into thin slices;

3. Warm up the cream and mix with parmesan;

4. Transfer the pasta to a separate bowl;

5. Pour olive oil into the multicooker bowl and put onions;

6. In the "Frying" mode, fry for 5 minutes;

7. Add champignons and fry until golden brown;

8. Grind the garlic, add to the slow cooker;

9. Salt, pepper and pour cream;

10. In the same mode, cook for a few more minutes, stirring the sauce thoroughly until it thickens;

11. Return the pasta to the slow cooker 2 minutes before it is done.

No pasta is complete without a real Italian sauce. The classic Carbonara sauce does not include cream, which the British later decided to add. Today it is one of the most popular gas stations for pasta not only in Italy, but all over the world.

Ingredients: