How to cook pasta carbonara: the legendary Italian recipe. Carbonara with herbs
The carbonara pasta recipe is not uncommon on the Internet, and the dish itself is probably one of the most recognizable in Italian cuisine. Let's prepare spaghetti carbonara and you and I - of course, without adding cream, which is not found in any of the traditional recipes: this will help to achieve the right taste and silky texture of the famous carbonara sauce. Some changes, however, most likely cannot be avoided, so I give recommendations for replacing authentic products with more affordable ones in the text of the recipe.
spaghetti carbonara
Break a fresh chicken egg into a bowl, add two more yolks to it, season with salt and black pepper and beat lightly. Grate cheese on fine grater, add to bowl and stir until smooth. Crush two cloves of garlic with the flat side of a knife, sauté on both sides in large numbers olive oil, and when the garlic darkens, discard it. Add the medium-sized pancetta or bacon, fry until golden on all sides, and remove the pan from the heat.
traditional recipe spaghetti carbonara suggests using guanciale - a product made from salted pork cheeks, which you are unlikely to find here. Instead, you can use pancetta, Italian dried brisket, or salted bacon.
Pecorino Romano cheese can be used in equal proportions with parmesan to soften its powerful, salty taste, or completely replace it with the same parmesan or other hard cheese.
Finally, . Most often, carbonara is cooked with spaghetti, but if you wish, you can replace them with another long pasta- linguine, tagliatelle and so on.
Boil pasta until cooked according to package instructions. Pour a couple of tablespoons of the water in which the pasta was cooked into the pan, drain the rest of the water, and return the pasta to the pan. Add the contents of the pan and beaten eggs to this, then stir the pasta vigorously for a minute: this will prevent the eggs from seizing, turning into an omelet, so the result should be smooth and homogeneous sauce. Divide the pasta among bowls, top with some more cheese, and serve immediately.
Alexey Onegin 
Other entries on the topic.
Italian dishes are becoming more and more frequent guests of our menu every day. The same goes for spaghetti carbonara. Further published best recipes such a meal.
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.
- Italian or regular bacon cut thin slices. It is advisable to choose meat pieces.
- Cheese rubs very finely.
- The eggs are beaten with a whisk until frothy. The yolks and whites should mix well.
- Half the chopped cheese, salt, pepper are poured into the beaten eggs.
- The rest of it is also slightly peppery.
- Pasta is boiled until half cooked. A couple of spoons are poured into the water refined oil. This will help prevent sticking.
- Bacon is fried in a hot skillet until crispy. Next, a mixture of 4 steps is poured to it.
To repeat the classic italian recipe carbonara, you need to put a portion of pasta on a plate, pour over them with sauce and sprinkle with the remaining cheese.
How to cook with ham?
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 oil is heated, and small cubes of garlic (3-4 cloves) are fried on it.
- Next, a ham straw is sent to the pan. If the product is fatty, then the amount of oil should be reduced to a minimum.
- Pasta is slightly undercooked.
- For the sauce, yolks, cream, finely grated cheese, salt are combined. You can add a little ground pepper.
- Hot spaghetti mixed with sauce. Mixed components should stand for 5-6 minutes.
The finished dish is laid out on hot plates and generously sprinkled with fried ham sticks.
With bacon and cream
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.
- Bacon is cut into thin, approximately equal strips. They need to be fried in a skillet until golden brown. The meat is sprinkled with dried garlic.
- Parsley leaves are chopped with a knife. They also go to the pan with the rest of the products.
- For the sauce, the yolks and half of the grated cheese are combined. This is where the cream comes in. You can add herbs de Provence to taste.
- Spaghetti is boiled in salt water. It's better to undercook them than to overcook them! Last option can completely ruin the dish.
- The sauce is paired with hot pasta. Topped with garlic-fried bacon and the remaining grated cheese.
Ready-made spaghetti carbonara with bacon and cream are immediately served at the table.
Pasta with mushrooms
Ingredients: 240 g spaghetti, 180 g hard cheese (if parmesan is used, this can be reduced), 170 g bacon, a full glass of heavy cream, 170 g fresh champignons, a pinch of dried basil, salt.
- Pasta is boiled in salted water. As a result, they should be a little hard and undercooked. To prevent spaghetti from sticking together, you just need to add a little vegetable oil to the water.
- Bacon is cut into thin strips. Mushrooms - slices. Together, these products are fried in a pan for 7-8 minutes.
- When the meat with mushrooms is browned, you can pour cream into them. On minimum heat, the mass should remain until thickened.
- It remains to mix the resulting sauce with hot pasta just pulled out of the water.
The finished treat is laid out on a plate and sprinkled with dried basil. You can use any other seasonings.
Spaghetti carbonara with chicken
Ingredients: 430 g chicken fillet, 1 leek, 4 sprigs of thyme, 270 g pasta, a pinch of ground pepper (black), 320 g fresh mushrooms(best - champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of medium-fat cream.
- The chicken fillet is cut into small pieces. Mushrooms - thin slices. Onions - rings. The garlic is cut into small cubes. Its quantity must be adjusted to your own taste.
- On olive oil chicken pieces are fried. When they turn white, mushrooms, garlic and onions are poured into the pan. Together, the components are cooked for another 8-9 minutes.
- The mass in the pan is sprinkled with chopped thyme, salted, peppered. That's where the cream comes in. Everything is mixed up.
- Separately boiled pasta and laid out in a frying pan. It is desirable that they turn out slightly undercooked. The side dish will reach the desired state in a hot sauce.
The treat is laid out on plates and only after that sprinkled with finely grated cheese.
Cooking in a multicooker
Ingredients: 260 g spaghetti, 160 g parmesan, onion, pinch of basil, 220 g smoked brisket, a full glass of medium-fat cream, garlic to taste, half a liter of water, an egg, salt, a mixture of peppers.
- Smoked brisket is chopped into strips. Onions - cubes. Instead of brisket, you can take bacon or even the most ordinary ham.
- In the "smart pan" any oil is heated. An olive component is always better for carbonara.
- Meat and onions are fried in hot oil. You need to do this in the "Baking" program for 8-9 minutes. Garlic is passed through the press and also sent to the bowl. Roasting continues for a couple more minutes.
- Products are filled with cream. The mixture remains in the same mode until it thickens slightly. You need to stir it periodically.
- Spaghetti is broken into two pieces and sent to cream sauce. At this stage, the ingredients are salted and peppered. Water is added. It is important that the spaghetti does not stick together and is completely covered with liquid.
- The dish is cooked in the "Spaghetti" or "Pilaf" mode until it is finished.
- A couple of minutes before the end of the program, the yolk with grated cheese is sent to the container.
To prepare it, 130 g of parmesan is finely rubbed, half a bunch is chopped fresh dill, finely chopped 3-4 cloves of garlic. These ingredients are combined, 2 are added to them. raw yolks, 40 ml olive oil, 90 ml heavy cream, a mixture of peppers. 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.
Mushroom 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 water ready sauce only 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 is traditional italian dish, which is spaghetti with various additives and sauces. Pasta Carbonara is the most popular variant of this hearty and delicious 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 prepared from 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 time indicated on the package is 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 wash the paste 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 gas stations for pasta.
Pasta is fundamentally different from other, familiar to us, pasta. Nevertheless, even a novice cook will figure out how to cook this Italian dish. The traditional recipe here is complemented by cream and sweet red onions. 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 special mode, which makes it possible to achieve perfect consistency spaghetti. Mushrooms are ideally combined with a creamy 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 can be considered a full meal no real Italian sauce. IN classic sauce"Carbonara" 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:
- 100g bacon;
- 50g Pecorino Romano cheese (can be replaced with parmesan);
- 1 tbsp olive oil;
- 2 eggs;
- 2 cloves of garlic;
- spices;
- Salt pepper.
Cooking method:
1. Cut the bacon into small rectangular pieces and fry in olive oil;
2. Chop the garlic and add to the pan;
3. Break one egg and separate the yolk;
4. Grate the cheese on a fine grater;
5. Mix the yolk, egg, spices, salt and pepper, beat with a whisk;
6. Add grated cheese to the mixture and mix;
7. Mix sauce with bacon and garlic and pour over hot spaghetti.
Now you know how to cook Carbonara pasta according to the recipe with a photo. Bon appetit!
Pasta carbonara or alla carbonara is spaghetti or other type of pasta flavored with black pepper, bacon or ham, cheese and raw eggs. This is a very tasty, high-calorie and hearty Italian dish.
History of pasta carbonara
Pasta carbonara is a relatively new dish. His finest hour came in 1944, when US troops entered Rome and brought with them a lot of bacon, which was very useful for the starving citizens. American bacon has successfully replaced the traditional Italian pancetta, and carbonara pasta has become international. folk dish. The first mention of this recipe in cookbook refers to 1957. Of course, Italian housewives used to cook pasta with meat delicacies and eggs, but the recipe did not have a stable name.
As for the name of carbonara pasta, everything is shrouded in mystery here. Literally translated from Italian carbonara means "coal". There are several versions explaining the connection between spaghetti and coal. The most common of these claims that it is simple and hearty meal invented by workers in coal mines, for whom it was important to gain strength and pacify hunger for a long time.
According to another version, this pasta was a favorite dish of the Carbonari - the rebels, who at the beginning of the 19th century fought the French invaders and hid in the mountains. It is also possible that a large amount of black pepper evoked associations with coal dust, and there was really a lot of pepper in the carbonara, it replaced the garlic loved by the Italians. There is also a version that once upon a time the word carbonara was called black spaghetti, tinted with cuttlefish ink, and then this name switched to a method of serving. There is also a playful version, which claims that the name of the pasta was given by ham, fried to the coals, but it is unlikely that Italian housewives were so casual about roasting meat.
Pasta carbonara options
In the homeland of the dish, in Rome, it is made from pancetta or guanchile, parmesan cheese and pecorino romano. The meat is fried for pork fat or butter, raw eggs are added already to the finished dish, and they reach readiness under the influence of heat from the pasta. Interestingly, onion, garlic and basil are not used in original recipe carbonara, although it is one of the most beloved products in Italy.
In the American version, bacon fried in vegetable or butter plays the meat role, and after adding the egg, the dish is kept on low heat for a few more minutes so that the eggs are cooked for sure. There are variations that use only egg yolk - this carbonara pasta looks neater without protein flakes.
Outside of Italy, carbonara pasta is prepared from any hard cheese And meat delicacies. Some recipes use with or instead of eggs heavy cream. Many recipes include dry white wine. It is not forbidden to replace smoked meat with chicken or turkey, skinless breast looks especially advantageous in this dish. IN dietary options carbonara you can find mushrooms or eggplant instead of meat, and broccoli or green peas can be cooked with pasta.
Ingredients:
1 pack of spaghetti
4 eggs,
1 cup grated Parmesan
8 strips of bacon
30 g butter
salt, black pepper to taste
Cooking:
Finely chop the bacon and fry until crispy in butter. Mix eggs with grated cheese. Spaghetti put in salted boiling water, cook until tender, drain the water. Pour bacon into hot spaghetti, add eggs and cheese, butter and plenty of pepper. Mix well and keep on the lowest heat for a few minutes. Serve hot.
Pasta carbonara with white wine
Ingredients:
500 g spaghetti,
200 g smoked meat,
2 tsp olive oil,
50 ml dry white wine
4 eggs,
50 g hard cheese
50 ml heavy cream
black pepper, nutmeg to taste
Cooking:
Boil the spaghetti in plenty of salted water. While they are cooking, cut the meat into small cubes and fry in a large pan until translucent. Pour the browned meat with wine and leave on low heat for a few minutes. Whisk eggs with cream and grated cheese. When the spaghetti is cooked, drain the water, transfer the spaghetti to the pan with the meat, pepper, season nutmeg, mix well. Pour spaghetti egg mixture, stir again and turn off the heat.
Carbonara with herbs
Ingredients:
400 g pasta
1 bunch wild garlic or other greens,
200 g bacon
4 yolks,
200 g heavy cream,
50 g hard cheese
salt, pepper, olive oil to taste
Cooking:
Boil pasta until done, drain. Fry thinly sliced bacon in olive oil, add pasta, fry everything together. Beat the yolks with cream and finely chopped greens, add grated cheese and pepper. Pour this mixture over pasta, stir and remove from heat.
Spaghetti carbonara with champignons without eggs
Ingredients:
500 g spaghetti,
250 g fresh champignons,
150 g bacon or ham
200 ml cream
20 g butter,
1 head of onion
salt, pepper to taste
Cooking:
Put the spaghetti on to boil. Meanwhile, finely chop the onion and mushrooms and fry in half the butter until the liquid has evaporated. Pour in the cream, add spices and cook over low heat for 5 minutes. Fry thinly sliced bacon in oil in a separate pan. Form the dish when serving: arrange spaghetti on plates, sprinkle with bacon, pour sauce.
Pasta carbonara with chicken and mushrooms
Ingredients:
400g penne, farfalle or other types of pasta
2 chicken breasts
3-4 slices of bacon
250 g fresh mushrooms,
200 ml cream
100 ml dry white wine
2 yolks,
salt, pepper, herbs to taste
Cooking:
Put the pasta to boil. Cut the breast into cubes, lightly salt, fry in olive oil until golden brown and transfer to a plate. In the same skillet, fry the thinly sliced bacon, add the diced mushrooms and cook until soft. Pour in the wine and cream, add salt and pepper, bring to a boil, return the chicken pieces to the pan and simmer everything together for 5-7 minutes. Cool the sauce slightly and stir in the egg yolks one at a time. Transfer the finished hot pasta to the sauce, mix well and immediately arrange on plates, garnish with herbs.
Whatever recipe you choose, carbonara pasta is always very quick, simple and unforgettably delicious.
| Spaghetti - pack (30 rubles) | 450 gr. | |
| Bacon (110 rubles) | 200-250 gr. | |
| Parmesan - (110 rubles per 200 gr.) | 150-200 gr. | |
| Cream 20% (60 rubles) | 200 ml. | |
| Butter (60 rubles a pack of 200 gr.) | 50-60 gr. | |
| Onion (5 rubles) | 1 PC. | |
| Garlic (5 rubles) | 3-4 cloves | |
| Chicken eggs (40 rubles a dozen) | 4 things. | |
| Greens to taste and desire (dill, parsley, basil) | ||
| Olive oil | ||
| Salt and freshly ground pepper | ||
| empty plastic bottle capacity 0.5 l |
The cost of products on 06/16/14: 420 rubles.
Spaghetti alla carbonara is one of the simplest and most popular recipes pasta in Italian cuisine. There are many ways to prepare pasta carbonara. I chose the one with bacon and cream.
cooking it a simple dish will take 30 minutes of time and will cost 420 rubles.
I advise you to cook
.
For 30 minutes and 400 rubles can be done 3 large portions real creamy paste carbonara, no cream.
Be sure to try. I'm sure you'll like it.
You will also learn how carbonara pasta appeared, how it is prepared in different countries world and why you should not be afraid of salmonellosis in raw eggs.
Spaghetti carbonara with bacon and cream. Step by step cooking at home:
- We put salted water for spaghetti on the fire, in classical ratio 1000/100/5-10 (water/paste/salt).
Cut bacon into strips. Finely chop the onion and garlic. We wash the greens.
Saute chopped garlic in a hot skillet with oil for a minute. Then add bacon to the pan and fry over medium heat.
After a couple of minutes, when the bacon is a little browned, send the onion to the pan. Stir occasionally.
- Now you need to separate the yolk from the protein for the future carbonara sauce. There is a very simple way.
Let's prepare two plates. Break an egg into one of them.
We take a plastic bottle. Squeeze it a little and bring it close to the yolk.
Now slowly unclench the bottle until the yolk begins to dock to the neck.
As soon as the yolk began to enter the bottle, we sharply unclench the compressed plastic.
- It remains only to transfer the yolk to an empty bowl and do not press the bottle hard again. Do this with all eggs.
- It is better to use a plastic bottle from Coca-Cola, Sprite and the like, since their plastic is thicker and thus it is more convenient to control the yolk in the bottle. In a "soft" container, the yolk is often deformed. Well, or it's my crooked hands in everything to blame =).
- If the water boils, then throw in the spaghetti. You do not need to break them, after 1-2 minutes they will begin to fall into the pan on their own. You can speed up their immersion by pressing them to the bottom with a fork.
- Shake the egg yolks. Cut greens and add together with pepper to the yellow mass.
Dilute with cream and stir. Add salt and pepper.
- Three parmesan and add most into cream sauce.
The rest will go for sprinkling already ready meal.
Throw a small piece of butter into the container.
- Drain the cooked spaghetti in a colander and return to the pot.
Then add bacon and onions. We mix.
Then pour in the cream sauce and mix everything again.
- Spaghetti carbonara with cream and bacon is ready.
Sprinkle generously with cheese. Buon appetito.
original recipe pasta alla carbonara(Italian: Pasta alla carbonara) is spaghetti with small pieces guanciale (salted, unsmoked Italian pork cheeks) mixed with a sauce of eggs, parmesan cheese and pecorino romano, salt and freshly ground black pepper.
The carbonara sauce comes to fully prepared from the heat of freshly cooked pasta. Guanciale is often replaced with pancetta.
The dish was invented in the middle of the 20th century. Pasta carbonara is traditional for the Italian region of Lazio, whose capital is Rome. In other countries, cream may be added to the carbonara sauce, and the cheek may be replaced with smoked bacon.
Substitutions and nuances in the recipe:
Bacon can be replaced by any ready pork part: brisket, carbonate, ham, loin.
Greenery added to the recipe as desired taste preferences or not added at all.
Cream take fatty, from 20%.
Empty plastic bottle with a capacity of 0.5 liters. need for easy separation egg yolk from protein. You can do without it if you know an easier way.
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