How to prepare pasta alla carbonara (classic recipe with photo). Spaghetti carbonara: a classic recipe with cream

Step by step recipe with photo and video

Classic carbonara pasta with creamy sauce - delicious, hearty and very, very tender. But! It has one drawback - it is addictive. Having prepared once, you will return to this recipe repeatedly. Therefore, to cook spaghetti carbonara with cream according to the classic recipe, it is better to choose durum pasta, as they are completely absorbed by the body and cleanse it of toxins, thanks to which our figures will not change for the worse.

Prepare the necessary ingredients.

Peel, wash and finely chop the onion. Peeled garlic is also finely chopped or crushed with the back of a knife.

Cut bacon into thin strips.

Heat a frying pan well and put a small piece of butter on it. When it melts, put the chopped garlic into the pan.

After 30 seconds (the garlic should not change color, otherwise it will be bitter in the finished dish), put the bacon, stirring, wait until it begins to release fat. This will take no more than 5 minutes.

Pour vegetable oil into a preheated pan and put finely chopped onion. Stirring, fry until golden.

Prepare the sauce: put the yolks in a deep bowl and chop them well.

Sprinkle salt and ground black pepper to taste. Sprinkle in grated parmesan cheese.

Pour in the cream, put the onion and mix everything again.

Boil spaghetti in salted water according to package instructions. In no case should they be digested! They should remain Al dente - "by the tooth".

Put the finished hot spaghetti into a warm deep frying pan, immediately pour in the sauce. Mix thoroughly. Add bacon and mix well again. The paste should be creamy and tender. And the warmth of the spaghetti will cook the egg yolks in seconds. After a minute, the sauce will thicken to the desired consistency and it will be possible to serve the dish on the table.

Sprinkle the pasta with Parmesan and serve immediately. Spaghetti carbonara with cream according to the classic recipe is ready for tasting!

Bon appetit. Cook with love.

Do you want to plunge into the atmosphere of sunny Italy and try an unusually tasty and fragrant dish of this country? Then hurry to the kitchen, we will cook spaghetti carbonara - a recipe with cream. The main ingredients are cheese (ideally Parmesan), bacon or pancetta, and, of course, durum wheat spaghetti. My recipe for spaghetti carbonara with bacon is quite simple, and you can easily repeat everything written below in your kitchen.

Ingredients:

• 400 g spaghetti
• 200 g bacon
• 2 garlic cloves
• 3 eggs
• 200 ml cream with 20% fat
• 100 g cheese
• salt to taste
• a pinch of ground black pepper

How to cook spaghetti carbonara:

First of all, pour water into a large saucepan and put it on fire. When the water boils, add salt and a tablespoon of vegetable oil to it. Dip the spaghetti in boiling water and boil them until half cooked, following the instructions on the package.

We cut the bacon into thin strips, following the recipe for spaghetti carbonara with bacon. Put it in a non-stick frying pan and fry until golden brown over low heat.

In the meantime, peel two cloves of garlic from the husk and chop them with a knife. Wash and chop the parsley. When the bacon is golden, add chopped garlic and herbs to it, as required by the recipe for carbonara with bacon and cream.

Stir and continue to cook the ingredients together for a few more minutes. Then take the pan off the heat.

Preparing the spaghetti carbonara sauce:

Separate the yolks from the proteins (they can be used to prepare another dish).

Whisk the yolks in a deep bowl. Pour heavy cream into them and mix. Add finely grated hard cheese.

Salt and season the sauce with black pepper. Mix everything until smooth.

Drain the water from the cooked spaghetti. Return the skillet with the bacon to the heat. Put spaghetti carbonara with cream in it.

Pour sauce over spaghetti and stir quickly. Take the pan off the fire. The heat from the pasta will cook the yolk in the sauce completely.

Spaghetti "Carbonara" originally from Italy won the hearts of many sophisticated connoisseurs of haute cuisine. Today, pasta is served in all major restaurants, pizzerias and cafes. However, many housewives prefer to cook spaghetti at home, mastering the culinary niche. We will give the most delicious recipes, which often contain bacon, cream, cheese.

Pasta "Carbonara": a classic of the genre

• olive oil - 120 ml.
• spaghetti (durum wheat) - 1 pack
• chicken yolk (raw) - 4 pcs.
• garlic - 3 cloves
• cheese "Parmesan" or "Pecorino" - 220 gr.
• bacon "Pancetta" - 260 gr.

1. First you need to boil the pasta. Pour 1 liter into the pot. water for 120 gr. spaghetti, wait for the first bubbles. Add 60 ml. olive oil, lower the burner to medium. Send the pasta inside, stir.
2. The duration of heat treatment depends on the manufacturer. The expiration date is on the back of the pack. For carbonara, spaghetti is brought to half-cooked (al dente state). This means that the core must remain solid.
3. While the spaghetti is cooking, chop the pancetta into slices, send to a frying pan with 60 ml. oils. Fry until the fat becomes transparent. It is important to follow the structure, the pancetta should not be overdried.
4. Turn off the heat and let the bacon cool to room temperature. Meanwhile grate the cheese. Beat the yolks with a fork or a mixer, combine with half the volume of the whole cheese (110 gr.). Add ground pepper to taste.
5. Put the bowl with the egg mass on a steam bath, stir for 10 minutes. Mix bacon with steamed sauce, heat again, do not stop stirring. Spaghetti is already boiled, remove them and leave in a colander to drain the water.
6. After 3 minutes, send the pasta to the bacon and sauce, mix well. Serve garnished with the rest of the cheese.

Carbonara with mushrooms and ham

• Parmesan cheese (or another, hard variety) - 230 gr.
• garlic cloves - 3 pcs.
• egg noodles - 300 gr.
• butter - 30-40 gr.
• mushrooms (preferably champignons) - 125 gr.
• bulb - 1 pc.
• egg - 4 pcs.
• high fat cream (from 27%) - 210 ml.
• ham - 130 gr.

1. Bring water to a boil, salt, send the noodles to boil. Don't stop interfering. Boil pasta until 80% done. Now get on with the mushrooms. They need to be cleaned and washed, then chopped into plates along the leg.
2. Separately chop the ham with onions. Garlic can be passed through a press or cut into thin slices. Place butter in skillet and melt. Saute garlic and onion on it. When vegetables drop in volume, add mushrooms with ham.
3. Proteins are not needed, separate only the yolks. Combine them with salt and ground pepper. Grate the cheese and stir in here. Add chilled cream. Work the whole mass with a blender or mixer. Pour the sauce into the pan, simmer for 5 minutes.
4. Now shake the noodles in a colander to drain the water. Transfer pasta to skillet with eggs. Stir, turn off the burner, cover with a lid. Serve after 10 minutes of infusion.

Carbonara with chicken and sesame

• cream (fat content from 25%) - 125 gr.
• hard spaghetti - 0.3 kg.
• sesame (white) - 20 gr.
• garlic - 2 cloves
• chicken fillet - 250 gr.
• eggs - 3 pcs.
• olive oil - 90 ml.
• Parmesan cheese - 60 gr.

1. Boil water for cooking, pour in oil and salt. Send the spaghetti inside, cook them at an average mark of 6-7 minutes. It is necessary to bring the pasta to a state of semi-cooking.
2. Now get on with the chicken. Rinse, dry with paper towels. Remove the film from the fillet, chop the meat into cubes 2 * 2 cm in size.
3. Garlic is not passed through a crusher, but chopped into thin plates. Mix it with chicken fillet, place in a frying pan with hot oil. Fry for 3 minutes on high heat, then reduce power.
4. The total duration of meat languishing is 8 minutes, no more. After this time, salt the dish, pour in the cream. Reduce heat, simmer uncovered for 5 minutes.
5. Make a dip of beaten eggs, sesame seeds, grated parmesan and salt to taste. Now work through the composition with a mixer and pour over the chicken. Spaghetti is ready, leave them in a colander, then transfer to a frying pan and simmer for 3 minutes.

• garlic cloves - 4 pcs.
• eggs - 2 pcs.
• basil leaves - 40 gr.
• olive oil - 60 ml.
• asparagus - 430 gr.
• noodles (durum wheat) - 240 gr.
• tomatoes - "Cherry" 280 gr.
• Parmesan cheese - 100 gr.

1. First, prepare the necessary products by collecting them in one place. Asparagus should be cut into pieces 2-3 cm in size. It is advisable to chop the tomatoes in half, and grate the cheese.
2. Now get on with the noodles. Boil it in boiling water, salted in advance. Bring the pasta to half cooked. Pick up a large frying pan, pour in olive oil and heat it up.
3. Roast the asparagus for 4 minutes. Add chopped garlic to this, pass for another 45 seconds. Pour the cherry tomatoes, cover the dishes, simmer the contents until softened (about 5 minutes).
4. In another bowl, combine grated cheese with eggs, salt and pepper. Start whipping vigorously with a whisk, making a homogeneous sauce. Set aside the boiled noodles in a colander, after 2 minutes put them in a frying pan.
5. Pour over the egg mixture and mix well. Turn on the fire, simmer the dish for 2 minutes. After this time, let the paste stand for a quarter of an hour. Serve sprinkled with grated cheese.

Carbonara with basil and cream

• nutmeg - 3 gr.
• bacon - 165 gr.
• basil (greens) - 3 sprigs
• egg - 3 pcs.
• spaghetti - 280-300 gr.
• olive or corn oil - 60 ml.
• cream with a fat content of 22% - 140 gr.
• garlic cloves - 2 pcs.
• Parmesan cheese - 125 gr.

1. Spaghetti and sauce are cooked at the same time. First, fill a pot with water, boil and salt. Send the pasta inside, cook for 7 minutes until al dente (half done).
2. To make the sauce, chop the bacon into sticks and the garlic into wedges. Send to a frying pan with oil and fry until crusty. In another cup, combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
3. Whisk the egg mixture with a fork. Place boiled spaghetti with bacon and garlic. Pour in the sauce and heat for 3 minutes. Grate some parmesan, sprinkle with carbonara and serve.

Carbonara with sea cocktail

• tomato paste - 160 gr.
• olive oil - in fact
• garlic cloves - 2 pcs.
• sea ​​cocktail - 250 gr.
• hard spaghetti - 280-300 gr.
• cream with a fat content of 35% - 260 gr.
• cheese - 60 gr.

1. First, remove the sea cocktail from the freezer, let it thaw. Drain the remaining liquid and remove the ice, rinse the contents by throwing them on a sieve. Let dry.
2. Fill a pot with water, put on fire and wait until it boils. Pour in olive oil, salt. Place the pasta inside, cook at an average mark of 8 minutes (the countdown is from the moment of boiling).
3. Remove the husk from the garlic, chop it, fry in oil. Send a seafood cocktail here, simmer for 3 minutes. After this period, add tomato paste, continue cooking for another 3 minutes.
4. When the liquid boils away, salt the dish and add pepper. Add heavy cream, keep stirring. Transfer the boiled pasta to the pan, turn off the heat. After a quarter of an hour, serve, sprinkled with cheese.

Carbonara with minced meat

• garlic cloves - 4 pcs.
• minced pork and beef - 450 gr.
• olive oil - in fact
• hard spaghetti - 250 gr.
• tomatoes - 100 gr.
• onion - 45 gr.
• butter - 60 gr.
• Parmesan cheese - 120 gr.

1. Remove the husk from the onion and garlic, chop the vegetables. Place in a skillet, pour in olive oil. Bring the composition to readiness (golden color). Rinse tomatoes, cut out inedible areas, chop into cubes.
2. Stir in the garlic and onion, cover the pot with a lid and simmer for 8 minutes. When the components decrease in volume, transfer them to a bowl, wash the pan.
3. Now separately fry the minced meat in olive oil. It should turn pale and crusty. Don't forget to pepper and salt the meat. Mix all the ingredients, insist on low heat under the lid for 5 minutes.
4. Now get on with the pasta. You need to salt the water, boil, boil spaghetti in it for 7 minutes. When the time comes to an end, send the products to the pan and fry in butter.
5. Combine spaghetti with minced meat and vegetable dressing, mix. Warm up the plates, spread the carbonara on them, sprinkle with cheese. Garnish separately with mint or basil.

• olive oil - 125 ml.
• hard cheese (Parmesan is suitable) - 80 gr.
• spaghetti - 330 gr.
• garlic cloves - 3 pcs.
• eggs - 2 pcs.
• bacon - 150 gr.

1. Salt the water in which the pasta will be cooked. Bring to a boil, pour in 60 ml. olive oil. Place the spaghetti inside, cook for 8 minutes over medium heat. Then put in a sieve to drain the liquid.
2. Grind the garlic in slices, in no case do not pass it through the press. Chop the bacon into strips. Mix the ingredients, fry on the remnants of olive oil. After 5 minutes, add pasta.
3. Whisk the eggs separately and add to the spaghetti. Stir the ingredients while continuing to simmer over low heat. Grate the cheese, sprinkle pasta over it. Proceed to the tasting, spreading out on plates.

Carbonara with shrimps

• hard cheese (Parmesan is suitable) - 80-100 gr.
• frozen shrimp - 350 gr.
• Provencal spices - 20 gr.
• spaghetti - 280 gr.
• cream with a fat content of 35% - 125 ml.
• bacon - 200 gr.

1. Pour the cream into a saucepan, heat to 50 degrees. Grate the cheese, add to a heat-resistant container, heat for 8 minutes. Stir constantly so that the composition takes on a homogeneous structure.
2. While the cream and cheese are boiling, chop the bacon into sticks or thin slices. Defrost shrimp naturally, rinse and pat dry.
3. Boil seafood in water, salting the liquid. Heat treatment takes 3 minutes. Separately, cook the spaghetti by dropping them into the boiling liquid.
4. Remove the cream cheese from the burner and add the bacon, pasta and shrimp to it. After placing the entire dish in the pan, cover with a lid. Simmer for 3 minutes, then serve immediately.

Carbonara with mushrooms in a slow cooker

• olive oil - 65-75 ml.
• high-fat cream (from 32%) - 240 gr.
• spaghetti - 250 gr.
• mushrooms - 350 gr.
• Parmesan cheese - 140 gr.
• onion - 50 gr.
• garlic - 3 cloves

1. Fill the multicooker bowl with boiling water, salt and add a little olive oil. Send the spaghetti inside, cook for 7 minutes on the "Pasta" or "Cooking" mode.
2. While the appliance is running, prepare the mushrooms. They need to be washed, cleaned, dried and cut into thin slices along the fibers. Onions are chopped in half rings.
3. On the stove or in the microwave, heat the cream to 60 degrees. Grate the cheese, mix it into the milk composition. Put the boiled pasta on a sieve, then in another clean bowl.
4. Wash the multicooker, dry it. Pour oil into the bowl, send the onion and mushrooms inside. Pass the contents on the "Frying" function for 10 minutes.
5. When the mushrooms are fried and the onions are golden, add the chopped garlic. Add pepper and salt, stir. Fill the dish with the cream cheese mixture.
6. When the “Frying” function comes to an end, set the “Stew” solution for 10 minutes. Stir the composition without closing the multicooker with a lid. At the end, add pasta, let stand on the "Heating" program, taste.

Make pasta "Carbonara" according to the classical technology. Take a closer look at recipes with the addition of ham, bacon, mushrooms, asparagus, Parmesan cheese. Prepare spaghetti with a sea cocktail or separately shrimp, eggs, sesame seeds, chicken, tomatoes.

Video: classic carbonara pasta recipe

If you want to touch the origins of Italian cuisine, cook carbonara pasta according to the classic recipe - with bacon and cream sauce. This, and a couple of other recipes, I bring to your attention today. Pasta "alla Carbonara" has always been considered the hallmark of a country with a rich history and ancient traditions and a great food culture.

For residents of a sunny country, pasta is the joy of life. Not without reason, every year on October 25, the population violently celebrates Pasta Day. Composer Gioacchino Rossini once admitted: “I cried only twice in my life: when I first heard Paganini play and when I dropped a plate of pasta I cooked.”

The origin of pasta is very vague, there are many disputes and legends on this topic. The most popular says that to mix the ingredients and get an incomparable dish as a result, came to the mind of the "carbonaro" coal miners from the Apennines. From the name of the profession, the name of the pasta seems to have come from.

The version is quite reliable, coal miners, who worked in the mountains far from home, stocked up for the future with the simplest products - cheese, pasta, dry-cured pork and spices. They cooked food almost in Spartan conditions - on a fire. Someone came up with the idea to mix the available products and the result exceeded all expectations. Sophia Loren herself is said to have tasted pasta for the first time while filming a movie in the mountains. The group met with coal miners who offered to treat them to their signature dish - Carbonara.

How to cook pasta carbonara

For the first time you decided to cook a famous dish? Then keep a few necessary important points:

• Choose only hard pasta, after cooking they will not stick together.
• Eggs do not undergo serious heat treatment during cooking, to avoid the risk of salmonella infection, rinse them under running water.
• Try to cook the cream sauce and pasta at the same time and mix them immediately. The sauce must not be heated again, you will lose the unsurpassed taste.
• Love the garlic flavors - sauté a couple of garlic cloves in oil before starting the sauce, then remove.
• If you count calories and don’t like fatty foods, replace bacon with chicken fillet (smoked), seafood.

We consider the proportions:

• Cook pasta, taking for every 100 gr. product liter of water.
• For 400 gr. spaghetti will need 3 eggs.
• A lot of salt is not required - the bacon is already salty, put 10 gr. salt per liter of liquid.

What is added to the paste:

Interesting flavor combinations are obtained by adding various nuts to carbonara - walnuts, peanuts, cashews, almonds. Pre-fry them without oil and grind them with a blender or in a mortar, and then sprinkle the already prepared dish just before serving.

This classic recipe uses Italian goat cheese Pecorino Romano, which has a specific smell. If you don't like it, replace it with Parmesan.

Classic carbonara pasta recipe without cream

There is another option for the appearance of pasta in the life of Italians - allied. According to it, when American troops entered Rome in 1944, among the boxes of food was some dried pork - bacon, from which the first carbonara, which is now considered a classic, was hastily made.

Hence the lack of garlic and cream in the original recipe. At first, the dish included salted, but not smoked pork cheeks or pancetta - brisket, very hard goat cheese Pecorino Romano. Now, if necessary, they are replaced with other components, which changes, but does not spoil the taste of carbonara.

Take:

• Eggs - 3 pcs.
• Spaghetti - 400 gr.
• Cheese Pecorino Romano - 100 gr.
• Pancetta (pork belly) - 100 gr.
• Olive oil - 2 tbsp. spoons.
• Basil, ground pepper and salt.

Step by step preparation:

1. Boil spaghetti until al dente - soft on the outside, but not too cooked, firm on the inside.
2. While the pasta is cooking, beat the eggs, add half the grated cheese, salt and sprinkle with pepper.
3. Cut the pork into pieces and fry a little. Transfer to a plate and add the egg mixture to the skillet.
4. Stir continuously and wait for the eggs to start curdling. Put the bacon back and add the remaining grated cheese.
5. Put freshly cooked spaghetti on top of the pan, draining the water, of course. Stir quickly to heat the spaghetti to thicken the sauce and serve garnished with basil.

Classic pasta carbonara with bacon and cream

Now this preparation of carbonara is considered a classic, and most popular in Italy. The ingredients have been adapted to the current realities, i.e. exotic products have been replaced with more affordable ones. In addition, garlic and cream appeared in the recipe.

You will need:

• Spaghetti - 500 gr.
• Bacon or brisket - 300 gr.
• Hard cheese, any - 200 gr.
• Cream with a fat content of 20% - 100 ml.
• Egg yolk - 4 pcs.
• Parsley, oil, salt, ground pepper.

Cooking:

1. Finely chop the bacon (its cubes should be evenly distributed over the pasta). Lightly fry over low heat without oil. At the end, add finely chopped parsley. Set aside from the burner - let it cool.
2. Beat the yolks, then, continuing to act with a whisk, gradually pour in the cream to them, a little salt and put, if desired, pepper. Continue to beat the mass, adding grated cheese there.
3. Cook the pasta until al dente (described in the recipe above), drain and return to the pot.
4. Add fried bacon and cream sauce. The dish must be mixed quickly and intensively so that the sauce comes to readiness. To do this, use two forks at once. After a few seconds, the yolk will thicken, the cheese will melt - this is the main highlight in the preparation of carbonara, giving it a special taste. Without delay, proceed to the tasting, the cooled dish loses its charm.

In the piggy bank of Italian dishes:

chicken carbonara pasta recipe

With a classic creamy sauce, you can cook a variety of carbonara by adding ingredients as desired. One of them was chicken, which allows you to get a complete dish suitable for dinner or lunch.

Take:

• Spaghetti - a pack of 400 gr.
• Chicken breast fillet.
• A clove of garlic.
• Cream of good fat content - 2 cups.
• Cheese, hard - 100 gr.
• Eggs - 4 pcs.
• Oil, salt, herbs. Optionally, add vegetables to the pasta - celery, zucchini, leeks and others.

1. Boil the chicken fillet, let it cool a bit and cut into arbitrary pieces.
2. Boil spaghetti, drain water.
3. In parallel, cut the bacon into cubes and fry in a dry frying pan until crispy.
4. Grind the garlic under pressure, grate the cheese, wash the eggs and separate the yolks.
5. Make the sauce: combine the yolks with cheese, salt and herbs, pour in the cream and beat until smooth.
6. Sauté the garlic and vegetables in a skillet if you decide to use them in the carbonara, then add the bacon and chicken.
7. Fry for a few minutes, then pour in the cream sauce, stir to curdle the yolk, and add the spaghetti, cooked by then.
8. Simmer for five minutes and enjoy.

How many housewives in the world, so many pasta recipes! I invite you to recipes for cooking in a creamy sauce. Not a dish, but a real feast of taste.

Carbonara with mushrooms - pasta recipe with cream

Mushrooms are an ingredient worthy of being included in the carbonara recipe.

Take:

• Spaghetti - 400 gr.
• Mushrooms, any: forest, champignons - 150 gr.
• Bacon - 250 gr.
• Cheese, hard - 150 gr.
• Cream with a fat content of 20% or more - 300 ml.
• Oil, spices and salt.

How to cook:

1. Prepare mushrooms for work: clean, wash and cut. I advise you to boil forest mushrooms a little beforehand, champignons are cooked quickly, they can be put raw.
2. Cut the bacon into cubes or strips, grate the cheese.
3. Put the spaghetti to boil, in parallel, proceed to fry the bacon.
4. When the pork cubes are a little fried, put the mushrooms on top of them and continue cooking until the liquid has evaporated.
5. Pour in the cream, after boiling, add spices, salt and sprinkle with cheese.
6. Stir until cheese is completely melted. Put the spaghetti ready by that time, stir and cover with a lid for a couple of minutes.

Carbonara in a slow cooker - a recipe with cream

By adding a little tomato paste or ketchup, you will complement the taste of your favorite Italian pasta, diversifying it.

Take:

• Brisket or ham - 300 gr.
• Spaghetti - 400 gr.
• Garlic cloves - 3 pcs.
• Fatty cream - a glass.
• Parmesan cheese - 150 gr.
• Ketchup - 50 ml.
• Oil, spices and salt.

Cooking:

1. Select the "Baking" mode and fry in a bowl without oil (they have enough fat of their own) diced or striped ham (brisket).
2. Add crushed garlic, fry a little together and pour in the cream. Immediately send ketchup there, salt and pour other spices.
3. Stir and continue to simmer until a thick creamy sauce is obtained.
4. Put the grated cheese, stir and lay out the spaghetti broken in half.
5. Fill the dish with water, covering the surface of the pasta, and switch to the “Pilaf” mode, setting the time to 8 minutes. Do not close the multicooker lid.
6. Stir the finished pasta well and start tasting.

Classic Creamy Carbonara Pasta Sauce

I propose to consider step by step the preparation of sauce with cream.

You will need:

• Hard cheese Parmesan - 50 gr.
• Dried bacon - 100 gr.
• Oil, vegetable or olive - a large spoon.
• Cream - 50 ml.
• Yolks - 2 pcs.
• Garlic cloves - 2 pcs.
• Any spices, but pepper and salt are required. My friend cannot do without nutmeg, assuring that she has never eaten anything tastier.

How to prepare the sauce:

1. Chop the garlic and fry it in oil, then remove and discard.
2. Finely chop the bacon and fry a little in the garlic butter. Fry for five minutes.
3. Separately, beat the yolks with salt, combine them with cream and spices and start heating in a saucepan.
4. Stirring constantly, add the grated cheese, herbs if you like, and, at the very end, the bacon.
5. Bring to readiness for a couple of minutes, waiting for the cheese to melt and the mass to become homogeneous, then combine with spaghetti.

They say that eating carbonara pasta, made according to the classic recipe, will not work without harm to the figure. Let's close our eyes to this sad truth and consider it a misunderstanding. And let's watch a video from Yulia Vysotskaya, telling you how to cook your favorite dish step by step. With love… Galina Nekrasova.

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 for 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:

1. Wash the eggs, separate the yolk. Add most of the grated cheese to it, mix everything with a whisk.
2. 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.
3. Peel the onion, cut into small cubes.
4. 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.
5. Once the bacon is browned, add the onion. After sautéing it for a few minutes, remove the garlic.
6. Pour the cream over the bacon, reduce the heat, stir the resulting seasoning all the time until it thickens.
7. Spaghetti aldente (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.
8. Remove from heat, add cheese and egg mixture.
9. 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.

1. Fill the multicooker bowl with two liters of water, add spaghetti and boil on the "Pasta" mode for 6 minutes.
2. Cut the onion, mushrooms.
3. Heat the cream over low heat, add the Parmesan.
4. Transfer the spaghetti to any clean container.
5. Pour olive oil into the bottom of the multicooker bowl, fry the onion in the “Frying” mode for 5 minutes.
6. Then add mushrooms. Continue frying until golden brown. Then add minced garlic.
7. 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.
8. 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.

1. Cut the ham into thin slices. Fry in a pan with finely chopped garlic, herbs.
2. Cheese grate on a fine grater.
3. Boil the pasta until al dente in salted water.
4. Beat eggs with cream, salt.
5. Remove spaghetti from water, mix with bacon. Pour everything with creamy egg sauce.
6. Put in a rectangular shape, put in the oven to bake for 5-7 minutes. Set the temperature to 180 degrees.
7. 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 the 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.

1. Cut the chicken fillet into large cubes, fry over high heat with olive oil until a delicious crust is obtained.
2. Remove the meat, add 30 grams of butter, chopped onion, garlic. Cook up to 5 minutes.
3. Then add chopped mushrooms, continue to fry for another 10 minutes.
4. 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.
5. Drain the water, add a small piece of butter.
6. 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.

1. Saute diced onion until translucent, add finely chopped garlic. Simmer for two minutes.
2. Cut the tomatoes into small slices, add to the previous ingredients, cook for another 10 minutes.
3. Separately, fry the minced meat, only then add to the vegetables. Salt, pepper, leave on the stove for another 7 minutes.
4. Boil the spaghetti in brackish water until it is al dente (raw). This is approximately 5 minutes.
5. Put them separately in a pan, fry in a piece of butter.
6. 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:

1. Cut the bacon into oblong pieces, fry in a drop of olive oil.
2. Mince the garlic and add to the meat.
3. Separate the yolk from one egg, mix thoroughly with most of the finely grated cheese. Add chopped herbs, salt and pepper.
4. 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 a good recipe from Yulia Vysotskaya and a couple of ways to make the perfect Italian pasta.