Pasta carbonara with ham and cream - buon appetito. Pasta carbonara: recipe with ham and cream

Spaghetti Carbonara is one of the most common dishes in Italy. Simple, hearty, incredibly tasty due to the thick sauce with a rich taste and aroma, carbonara pasta is loved in all Italian corners, and therefore is it any wonder that the authorship of this dish is attributed to itself in different regions of Italy? We will tell you what a real Italian pasta alla carbonara is, how it was born, what variations it currently has and how to cook carbonara pasta in an ordinary kitchen.

Pasta carbonara - a classic version with bacon and cream

Pasta carbonara recipe with bacon and cream is a popular and common recipe not only in Italy, but also in Russia. Really, what could be tastier than fried bacon flavored with fresh cream and cheese? But this is a real historical recipe that was invented by the founders of the dish - the free coal miners of Italy, who mined carbone (it.) - charcoal, and therefore were forced to spend most of their lives in the forests. They came up with food for themselves from pieces of smoked bacon and brisket, pasta that was stored for a long time and did not deteriorate, as well as sheep cheese. Cubes of meat fried in a cauldron, pasta cooked there and grated cheese made up this simple meal that has come down to our time.

So, to prepare pasta carbonara, we need:

• 350 g pasta;
• 2 tbsp. l. cream;
• 4 eggs;
• 2 tbsp. l. oils;
• a pinch of fresh black pepper and ground nutmeg;
• salt;
• a couple of cloves of garlic;
• 100 g bacon, cut into strips;
• parmesan cheese - optional.

Important! This is a real Italian pasta recipe, so in order to preserve its authenticity, only olive oil and durum wheat pasta are taken. Don't forget the nutmeg. We are used to using parmesan, which is listed below, but Italians make carbonara with Pecorino cheese.

Let's get to work:

1. Pour water into a saucepan, salt and cook pasta according to all the rules.
2. While they are cooking, sauté the garlic in a nonstick skillet with a tablespoon of oil.
3. Add diced bacon to it.
4. Fry it for no more than a couple of minutes so that the pieces do not have time to harden.
5. Shake separately in a bowl, spices, add cream and mix. For now, set aside. Tip: For those who love spaghetti sauce, you can increase the amount of cream.
6. Drain the water from the pasta, transfer the pasta to the pan with the bacon and garlic and heat everything together a little.
7. Pour the egg and cream mixture over the top and stir quickly. Heat a little more until the pasta and sauce are fully combined and until the eggs begin to thicken a little, but do not curl from the hot pasta.
8. Grate Parmesan cheese over pasta, if desired.

Pasta is the most popular dish in traditional Italian cuisine. It is prepared with the addition of bacon, cream, cheese and fragrant Provence herbs. To date, more than one interesting recipe for carbonara with ham is known in cooking. You will find the simplest of them in today's article.

General principles

You can cook a delicious Italian dish in just half an hour. For this, it is better to use because they do not boil soft during the heat treatment process. They are loaded into boiling salted water and cooked in accordance with the recommendations indicated on the package. A pound of pasta requires five liters of water and a couple of tablespoons of salt.

Bacon option

According to the technology described below, a very satisfying and fragrant dish is obtained, maximally adapted to our conditions. Despite the fact that it is slightly different from the classic Italian version, it turns out to be no less tasty and nutritious. This recipe for carbonara with ham and bacon involves the use of simple products sold in any modern supermarket. Your kitchen must have:

• 300 grams of pasta;
• raw chicken egg;
• 120 grams of bacon;
• 150 milliliters of cream;
• 150 grams of ham;
• cheese, spices and vegetable oil (preferably olive).

In order for carbonara with bacon to acquire a richer taste, you need to use a product with the maximum amount of meat layer.

Process description

Boil according to manufacturer's instructions and set aside. Bacon and ham are cut into long strips about five millimeters wide and fried in a frying pan greased with a little vegetable oil.

After three minutes, cooked pasta is added to the meat products and heated, not forgetting to stir occasionally. At the very end, all this is poured with a sauce consisting of cream, raw chicken eggs and aromatic herbs. The finished dish is mixed again, sprinkled with grated cheese and removed from heat. Served hot carbonara with bacon and ham. After cooling, the dish loses some of its taste.

Variant with bell pepper

This interesting dish has a pleasant fresh aroma. If you add colorful peppers to it, it will take on a more festive look. Then it can be served not only for a family meal, but also for the arrival of guests. Since this recipe for ham carbonara involves the use of a specific food set, go to the store in advance and buy everything you need. In this case, you should have at hand:

• 200 grams of pasta;
• a couple of sweet bell peppers (preferably multi-colored);
• 150 grams of ham;
• 220 milliliters of cream;
• 40 grams of parmesan;
• raw chicken egg;
• 40 grams of butter;
• ½ teaspoon herbes de Provence.

Cooking algorithm

Pasta is immersed in a pot of salted boiling water, boiled in accordance with the manufacturer's recommendations, thrown into a colander and put aside. So that they do not stick together, they are lightly oiled.

Peppers are freed from seeds and stalks, washed, dried and cut into thin long strips. Then spread in a frying pan with warmed butter and fry for about three minutes. After that, chopped ham is added to them and continue cooking. After a couple of minutes, boiled pasta is sent to the same pan and poured over with a sauce consisting of cream, chicken egg, grated cheese and Provence herbs. Everything is well mixed, warmed up and removed from the burner. Immediately before serving, the carbonara with ham and cheese is sprinkled with chopped herbs. This dish is consumed only hot, so you need to cook it as much as you can eat at a time.

Variant with garlic

This dish has a spicy, moderately spicy taste. Lovers of garlic and raw smoked ham will definitely appreciate it. It is prepared according to the simplest technology, and the whole process takes literally half an hour. Since this ham carbonara recipe calls for certain ingredients, check ahead of time to make sure your home has everything you need. Make sure you have at hand:

• 400 grams of spaghetti;
• a couple of tablespoons of olive oil;
• 350 grams of raw smoked ham;
• a couple of cloves of garlic;
• 220 milliliters of cream or sour cream;
• 4 egg yolks;
• 80 grams of parmesan;
• salt and aromatic spices.

Sequencing

Pour olive oil into a frying pan and heat it up. Then chopped garlic is added to it and fried for a minute. After that, the ham cut into strips is sent there and continue to cook. After three minutes, pre-cooked pasta is laid out in a pan.

All this is poured with a sauce consisting of cream or sour cream, egg yolks, grated parmesan, salt and spices. The almost finished dish is heated over low heat for seven or eight minutes. As soon as it thickens, it is removed from the burner and served at the table. Eat carbonara with ham and sour cream or cream, preferably hot. Cold pasta will not taste as good as warm pasta.

Variant with mushrooms

Despite the significant difference from the original, this dish turns out to be incredibly satisfying and tasty. Mushroom lovers will surely appreciate it. Due to the fact that this recipe for pasta carbonara with ham involves the use of simple budget ingredients, you can cook this dish at least every day. To feed your family deliciously and satisfyingly, stock up on everything you need in advance. You must have at hand:

• 300 grams of pasta;
• a glass of cream;
• 200 grams of ham;
• a tablespoon of vegetable oil;
• 200 grams of any hard cheese;
• 200 g fresh mushrooms;
• fragrant Italian herbs.

Even a beginner can cook carbonara with ham and mushrooms. To avoid unnecessary difficulties, you must strictly adhere to the recommended algorithm. In a frying pan, in which heated olive oil has already been poured, spread the ham cut into strips and mushroom plates. All this is fried on a minimum fire, not forgetting to stir constantly. After about a quarter of an hour, cream is added to the browned products and the whole thing is simmered on the stove until it thickens.

As soon as the sauce has acquired the desired consistency, it is seasoned and removed from the burner after a minute.

In a separate saucepan filled with salted boiling water, boil the pasta, put it in a colander and arrange it on plates. Top them with hot creamy mushroom sauce and sprinkle with grated cheese. If desired, the finished pasta is decorated with fresh basil leaves. Such carbonara is served only in a hot idea. Cooled pasta not only loses its visual appeal, but also becomes less tasty.

As, probably, and any pasta, it cooks very quickly. Creamy flavor, some nutty notes from sautéed garlic, ham strips and spicy parmesan chips on top - perfect, mmm!

You need (for 2-3 servings):
200g pasta
100g ham
3 large garlic cloves
200 ml cream
3 raw yolks
50g parmesan

Cooking time: 20 minutes.

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

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

While cooking the pasta (ideally, until “to the tooth”, al dente, i.e. 5-7 minutes), put a frying pan on the stove, over high heat, pour 1 tbsp. a spoonful of olive oil (sunflower, odorless - it’s also possible, but we’re preparing “pasta” ... sort of, “a la Italian” :))). When the oil is hot, throw in the garlic. Stir to prevent burning, fry for a minute, then add the ham strips. Without ceasing to mix everything with a spatula, cook so that
in the pan for another 2-3 minutes (here it is important not to let the garlic burn. Burnt - it will ruin the whole dish).

Drain the boiled tagliatelle in a colander to drain the water, then return them to the pot. Here - ham with garlic and prepared sauce.

Place over medium heat and heat through for 1-2 minutes. The sauce, due to the presence of yolks and cheese, will thicken when heated. Do not overexpose the pasta on the stove. It tastes better when the creamy sauce, enveloping each noodle, spreads a little more in the plate :)

Serve immediately, sprinkled with a handful of grated Parmesan.

Pasta Carbonara is adored all over the world, and this is not surprising, because it is tasty, nutritious and also healthy! The first mention of pasta carbonara appeared in the middle of the 20th century. Translated from Italian, the name of this dish means "spaghetti for coal miners",

but only for those who go to the forest to harvest charcoal. Such an expedition took several days, and the coal miners took with them products that could be stored for a long time. As you may have guessed, the list of products included the ingredients that make up modern carbonara pasta. As for such an ingredient as cream, it appeared in the recipe later. The classic carbonara recipe necessarily includes eggs, this is an integral ingredient.
Spaghetti Carbonara is considered a traditional pasta and is cooked with fried bacon and a special sauce. It is in it that the main feature of the dish, as it becomes ready from pasta, which is still steaming. Carbonara sauce is a standard recipe - it is made from eggs and cheese. Chicken eggs must be raw. In many countries, any kind of cheese and bacon is used in cooking, but in Italy they take only pancetta and a cheese called Pecorino Romano.

Pasta Carbonara with Bacon and Cream Recipe

Every fan of Italian cuisine knows how to cook carbonara pasta. This is not a difficult, but at the same time, delicious and nutritious recipe. Carbonara recipe with photos can be found on many culinary sites. Below is the most common way to prepare this dish.

Smoked loin (bacon) - 150 gr,
Spaghetti - 300 gr,
Olive oil - 3 tbsp,
Chicken eggs - 3 pcs,
Hard cheese - 150 gr,
Garlic - 1 clove,
Black pepper, salt to taste
Cream - 50 ml.

Recipe:
Cook spaghetti in salted water according to package directions. While the spaghetti is cooking, make the carbonara dressing. In a frying pan, fry the smoked loin, previously cut into pieces. Together with the meat, fry the garlic in oil. The readiness of the loin is determined by the presence of a golden crust. In a bowl, beat eggs, grated cheese (most of it), cream. The mixture should be thick. Drain the cooked spaghetti in a colander and put it in the pan, to the fried loin. Add a mixture of eggs, cheese and cream there. Mix everything well and hold on fire for 30 seconds so that the eggs have time to cook. Remove from heat, transfer to a deep bowl. Serve the dish to the table, garnished with tomatoes and herbs.

Carbonara with fettuccine and parmesan recipe

One of the dishes of Italian cuisine is carbonara with fettuccine. Today we will learn how to cook carbonara with fettuccine and parmesan. In general, there is nothing difficult to prepare, all the ingredients are simple and affordable. The main secret of a good and tasty pasta is carbanara sauce, the recipe of which has many options.

bacon - 8 slices,
fettuccine pasta - 500 gr,
cream - 315 ml,
chicken egg - 4 pcs,
fresh parsley - 1 bunch,
dry white wine - 80 gr,
parmesan cheese - 50 gr

Pasta carbonara, the recipe for its preparation begins with the processing of bacon. To do this, remove the bacon from the package, cut it into thin strips and fry until crispy over medium heat. Then pour white wine into the pan and simmer all the ingredients for 5 minutes, uncovered. Boil fettuccine pasta in salted water until tender, then drain. While the pasta is cooking, whip the cream with the eggs, then put the mixture into the pan with the fried bacon and mix everything. Simmer this mass for a couple of minutes from the moment of boiling. Finally add chopped parsley and grated parmesan. Mix everything thoroughly. Pour the resulting sauce into the paste, mix thoroughly and place this mass in the pan. Simmer the pasta over low heat until the sauce thickens a little.

The dish is ready. Here is a photo of carbonara with fettuccine that turned out.

Vegetarian pasta carbonara with champignons and herbs

Pasta carbonara is a great Italian dish. There are many recipes, each of which is delicious in taste. As a rule, in such a paste there is a meat filling. However, vegetarians also love to eat delicious dishes from Italy. Therefore, now it is easy to find recipes for how to cook carbonara for people who have excluded meat from their diet. Pasta carbonara, a recipe with a photo of which is easy to find on the Internet, is easy to prepare and has a great taste.

spaghetti - 250 gr,
champignons - 100 gr,
zucchini - 1 piece,
carrot - 1 pc,
sweet pepper - 1 pc,
onion - 1 pc,
cream - 4 tablespoons,
parmesan cheese - 200 gr,
garlic - 3 cloves,
olive oil,
salt and seasonings
Italian herbs.

Wash and clean all vegetables well. Cut carrots and zucchini into small strips, onion and pepper into cubes. Finely chop the garlic with a knife. Next, heat the oil in a pan and fry the garlic a little, transfer it to a separate plate. After that, fry the mushrooms and add all the cooked vegetables to the pan, salt them and add all the necessary spices. Put it all out on low heat for no more than 15 minutes.

This is the time to cook the spaghetti. Boil them in unsalted water. Real Italian pasta always remains a bit hard, so the main task is not to overcook the spaghetti.

To prepare the sauce, mix cream with grated cheese, add salt, garlic and seasonings. After that, transfer the spaghetti to a special bowl deeper and add the sauce there, and then the vegetables. All this should be mixed, put on plates and sprinkled with chopped herbs and grated cheese on top.

Spaghetti carbonara with pancetta and white wine

Perhaps every self-respecting Italian knows how to cook spaghetti. There are many recipes for making pasta. Italians cook spaghetti in a wide variety of ways and using the finest ingredients. Carbonara pasta is one of the most popular dishes in Italy. And how to cook carbonara - a special sauce for Italian pasta, is known not only in Italy.

spaghetti - 0.5 kg,
pancetta - 225 gr,
olive oil - ¼ cup,
dry white wine - ½ cup,
egg yolk - 5 pcs,
parmesan cheese - ¾ cup,
pecorino romano cheese - ¼ cup
garlic - 3 cloves,
pepper, salt.

First, bring 4 liters of water to a boil. At this time, grate the pecorino-romano cheese on a fine grater. While the water is heating, cut the pancetta into small pieces, heat the olive oil in a frying pan and fry the bacon until it is slightly crispy. Add chopped garlic to it, pour over the wine and hold on low heat for 7 minutes. Then take the pan off the heat and cover with a lid. In a separate bowl, whisk cheese with egg yolks. After the water boils, add spaghetti and salt, stir and cook. The pasta should remain slightly firm. After that, put the spaghetti in a colander, drain the water, let the pasta stand for a few seconds. Transfer the spaghetti to a bowl and pour the egg-cheese mixture over them, mix well, salt a little and mix again. In a bowl of spaghetti, put the bacon and reduced wine, season with pepper and mix. The dish is ready.

Farfalle carbonara with green peas recipe with photo

Farfalle is a special type of pasta in Italy. They look like little bows or butterflies. And the Italians, as the biggest pasta lovers in the world, are very fond of preparing pasta from products of this shape. Almost everyone in Italy knows how to cook carbonara pasta from them, let's learn how to cook this amazing-tasting dish.

farfalle pasta - 350 gr,
bacon - 150 gr,
frozen green peas - 100 gr,
chicken egg - 1 pc,
cream - 50 ml,
parmesan cheese - 50 gr,
olive oil - 30 gr,
sea ​​salt, pepper.

First you need to cook the pasta. To do this, boil the farfalle pasta in enough salty water for 12 minutes, then drain the water. After that, heat the pan well and fry the bacon, after cutting it into small pieces. Mix the fried bacon with pasta and stir. Farfalle carbonara is a recipe in which cream is an integral part. Therefore, the next step is to mix the olive oil, pepper and cream in a separate bowl, beat in the egg and mix again. While the pasta has not cooled yet, mix it with the resulting mixture, pour the peas into it and mix everything quickly. You can serve the dish on the table.

Spaghetti Carbonara with bacon in a slow cooker

Pasta carbonara is becoming more and more popular among housewives all over the world. This dish is quite simple, but the taste is simply exceptional and evokes pleasant thoughts about Italy. Modern housewives are increasingly using a slow cooker in their kitchen. Spaghetti Carbonara in a slow cooker turns out to be very tasty and does not require much time. Mistresses are happy to post photos of spaghetti carbonara on the Internet that turned out. Therefore, everyone can increase their appetite by viewing these photos, and then go to the kitchen to prepare a dish.

spaghetti - 250 gr,
pancetta - 250 gr,
high fat cream - 250 ml,
garlic - 4 cloves,
parmesan cheese - 150 gr,
ketchup - 2 tablespoons,
basil, salt, pepper.

At the very beginning, cut the bacon into thin strips and fry in a slow cooker on the "baking" mode. 10 minutes will be enough. Peel and mince the garlic cloves, add the pancetta to the fried bacon and fry for a few more minutes. After that, add cream with ketchup, as well as salt and spices to the garlic and bacon. Mix everything and let it cook until the mass becomes thick. Add grated cheese to the resulting sauce and mix. Break the spaghetti a little and add them to the sauce, pour hot water over the spaghetti to lightly coat. Cook on the same setting until the spaghetti is slightly soft. After that, open the slow cooker and gently mix the pasta with the sauce. Switch the multicooker to the "pilaf" mode and cook until the signal sounds. After the signal, stir again and you can serve, after sprinkling with grated cheese.

Spaghetti carbonara sauce recipe

Pasta carbonara with cream is a great addition to spaghetti. The recipe for carbonara with cream is very simple, but at the same time it tastes original and is perfect for a quiet family dinner.

dry spaghetti - 500 gr,
water - 2 l,
ham (you can bacon) - 400 gr,
chicken egg yolks - 5 pcs,
olive oil - 3 tbsp,
garlic - 2 cloves,
cream or fat sour cream - 250 ml,
cheese (preferably parmesan) - 100 gr,
spices, fresh herbs

Peel the garlic, mash with the back of a knife, fry for 1-2 minutes in a pan with olive oil. Cut the ham or bacon into small cubes, add to the pan and fry with garlic for 4-5 minutes, no more. Bring water to a boil in a large saucepan, season lightly with salt and cook spaghetti according to package directions. Drain in a colander, rinse with cool running water, sprinkle with olive oil.

Beat the yolks well with a whisk or blender, add cream or sour cream, beat again. Grate the cheese on a fine-grained grater, add to the creamy mixture, add spices, mix until smooth. Pour spaghetti into a pan with ham and garlic, mix the ingredients, level the mass with a spoon, pour over the sauce. Simmer under the lid for 8-10 minutes, waiting for the mass to thicken. Without removing the finished dish from the container, let it cool slightly, cut into portions with a sharp knife, sprinkle with fresh herbs.

Classic spaghetti carbonara with bacon and cream

Spaghetti carbonara is an incredibly tasty meal that can be prepared in a short amount of time. Not only Italians, but also other peoples have long fallen in love with carbonara for its ease of manufacture, a simple set of products and pleasant satiety. This recipe is given based on 4 - 6 people.

bacon - 150 gr,
spaghetti - 200 gr,
eggs, yolk - 3 pcs,
cream 30 (33%) - 150 ml,
cheese - 50 gr. (preferably Parmesan)
garlic - 2 cloves,
salt, pepper - to taste,
vegetable oil - 2 tablespoons

Recipe:
Finely chopped garlic fry in a pan, in vegetable oil. Once it's browned, add in the diced bacon. The fat from the bacon is rendered, the fried meat has a golden hue. Rub the cheese on a grater and mix with the yolks. Salt and pepper. Add cream there and mix again. In the meantime, cooked spaghetti should be discarded in a colander. In a skillet, add spaghetti and a mixture of cheese, yolks and cream to the bacon. Warm up for a minute, that's all, stirring well. The finished dish can be served, decorate it with herbs, for example, arugula.
Spaghetti carbonara recipe is one of the oldest recipes in Italian cuisine. This dish is obtained by everyone, regardless of the degree of culinary skills.

Easy recipe: Pasta carbonara with bacon.

The simplest recipe for bacon carbonara dates back to the 19th century. They began to prepare it in Rome.

Now this recipe is known and loved in many countries of the world. Let's learn how to cook a pasta carbonara dish, the photo of which is so appetizing.

garlic - 2 cloves,
dried bacon - 150 gr,
spaghetti - 200 gr,
olive oil - 1 tbsp,
cheese (parmesan) - 60 gr,
eggs - 2 - 3 pieces,
salt, pepper - to taste

Gradually dip spaghetti into salted water and cook them for as long as indicated on the package. Sauté crushed garlic in olive oil in a pan. It is worth frying it for a few seconds so that it gives off its aroma to the oil, after which the garlic can be thrown away. Then, in this pan, put the bacon and fry it until golden brown. The bacon should be crusty. In a separate bowl, mix 1 egg with two yolks separated from the whites. Add shredded cheese on a fine grater. You can leave 1 tablespoon of cheese in order to sprinkle it on the finished dish. Spaghetti discard in a colander. In a deep, warm bowl, stir together spaghetti, fried bacon, and egg and cheese mixture. Serve immediately and hot, sprinkled with grated cheese.

Due to the high temperature, the egg and cheese are cooked at lightning speed. The recipe for carbonara with bacon is based on four components, without which it is impossible to imagine this delicious dish. It's bacon, cream, eggs, cheese.

Spaghetti carbonara with cream sauce, bacon and basil

Carbonara with bacon and cream will be even tastier if you cook it with pasta with white wine and basil. This is a wonderful recipe, and the dish prepared according to it will become the main decoration of any table. Italian pasta will not leave indifferent any guest, and will always be loved by the household.

bacon - 100 gr,
spaghetti - 150 gr,
cream - 200 ml,
cheese (parmesan) - 50 gr,
egg - 1 pc,
white wine - 40 ml,
green basil - 5 gr,
black pepper, salt - to taste.

Boil the spaghetti in salted water for the time indicated on the label. Fry the sliced ​​bacon in a pan, adding white wine at the end of frying. Wait for the wine to evaporate. After that, add cheese, cream and black pepper there. Then, bringing everything to a state of thick sour cream. Once the mixture is ready, add pre-boiled spaghetti, mix everything, frying a little. Put the finished pasta on a dish, put the raw yolk in the middle. Garnish around with green basil and grated cheese. Pasta carbonara with bacon is served hot.

Pasta carbonara with cream and garlic

Carbonara with cream has many cooking options. One of them is pasta carbonara cream and garlic. Garlic gives the whole dish a fragrant and refined note.

spaghetti - 250 gr,
brisket or bacon - 250 gr,
garlic - 3 cloves,
cream 20% - 150 ml,
eggs - 3 pcs,
hard cheese (Parmesan) - 150 gr,
olive oil - 3 tbsp,
salt and pepper - to taste

Boil pasta in salted water until tender. Throw it in a colander. Next, prepare the sauce. Therein lies the secret of taste. Grate the cheese. Add egg yolks, salt, pepper, cream to it. Mix everything well until thick. Leave some of the cheese to sprinkle over the pasta at the end of cooking. Cut the bacon into square slices and place in a preheated skillet. Add finely chopped garlic to it. Fry the bacon to such an extent that it is covered with a thin crust and crunchy. At the time of frying, the garlic gives off its aroma to the butter and bacon. As soon as the bacon is brought to the desired state, add spaghetti to it and immediately sauce of cheese, yolks and cream. Under the influence of hot spaghetti, the sauce instantly melts, enveloping the pasta. Mix everything well. Serve hot, garnished with herbs and cherry tomatoes.

Traditional Italian dishes are simply happiness for a gourmet.

One of the simplest, most satisfying and wonderfully delicious dishes is carbonara pasta.

According to the traditional recipe, it is made with spaghetti, bacon (or brisket) and a special egg and grated parmesan sauce.

Despite the fact that there is no cheese, cream, garlic, eggs in the traditional pasta a la carbonara, these ingredients are quite often used in various versions of this dish. Experiments can go so far that ham, cream, mushrooms become ingredients. Popular, for example, carbonara pasta with ham and cream. It turns out very tasty too! And most importantly, the Italians do not mind.

Pasta Carbonara with Ham and Cream - General Cooking Principles

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

In order to achieve the perfect result in spaghetti cooking, details matter. For example, for cooking, you need to pick up a large pot so that you do not have to break the pasta. This is bad manners. The proportions of water, salt and pasta should be as follows: for a pound of pasta you need five liters of water and two tablespoons of salt. This is a fundamental point that allows you to achieve almost Italian quality of the dish.

You need to throw spaghetti into boiling, pre-salted water. If the long pasta doesn't fit all the way into your pan, no problem. Literally after 5-10 seconds, they will soften enough, and it will be possible to gently tip the tips into boiling water with a fork.

As soon as the pasta is immersed in water, you need to note the time and measure it in strict accordance with the manufacturer's recommendation. You can’t cook longer, because overcooked spaghetti will ruin the whole thing. (Ideal al dente is achieved in five to seven minutes.) It is also impossible to rinse the pasta with water: the starch on the surface of the pasta is needed so that the sauce is better retained.

Pasta carbonara with ham and cream

Delicate pasta carbonara with ham and cream is a simple and quick dish. It is very easy to make and turns out amazing!

Ingredients:

Four hundred grams of paste;

Two hundred grams of any ham to taste;

Three cloves of garlic;

An incomplete tablespoon of vegetable oil;

An incomplete glass of cream (150 ml);

A little black pepper to taste;

Cooking method:

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

Cut the ham into cubes or small cubes, as you like.

Peel and chop the garlic as finely as possible.

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

After a minute, send the ham to the pan and fry with garlic for about three minutes. Again stir almost continuously.

Drain spaghetti and return pasta to saucepan.

Put the ham on the pasta, pour in the cream, pepper.

Heat over medium heat for 3 minutes until the cream is hot.

Submit immediately.

Pasta carbonara with ham, cream and parmesan

A completely different taste is obtained if a little spicy fragrant parmesan is added to the carbonara pasta with ham and cream. Gourmets will surely give preference to this version of the dish.

Ingredients:

Two hundred grams of paste;

One hundred grams of ham;

Two hundred milliliters of cream;

Three cloves of garlic;

a tablespoon of olive oil;

Fifty grams of parmesan;

Three chicken yolks (raw).

Cooking method:

While the water boils, cut the ham into strips.

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

Separate the yolks.

Mix yolks with cream, beat.

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

Put the pasta in boiling water and immediately put the pan on the fire.

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

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

On the middle burner, heat all the minutes for two or three.

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

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

Pasta carbonara with ham, cream and bacon

A hearty and very tasty version of pasta, which involves the use of bacon and ham at once. Cheese is a must in this recipe. But parmesan can easily be replaced with any semi-hard cheese.

Ingredients:

Half a kilo of pasta;

Half a liter of cream (10%);

Three hundred grams of bacon;

Three hundred grams of low-fat ham;

a tablespoon of olive oil;

Three eggs;

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

Cooking method:

While the pasta is cooking, prepare the sauce.

Grate cheese.

Beat eggs with cream, cheese crumble, pepper and spices (if used).

Cut the ham and bacon into thin slices.

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

Put the boiled pasta in the same pan, mix.

Pour in the beaten cheese-egg mixture, mix again (the fire must be on all this time).

When the sauce completely soaks the pasta, turn off the heat. If it turns out too thick, you can pour in a little more cream.

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

Pasta carbonara with ham, cream and mushrooms

Fans of mushroom dishes can cook an unusual carbonara mushroom pasta with ham and cream. Despite a significant departure from the original, the dish turns out to be amazingly tasty.

Ingredients:

Three hundred grams of spaghetti;

Two hundred grams of ham;

Two hundred grams of semi-hard or hard cheese;

Two hundred grams of fresh mushrooms;

A glass of cream;

A spoonful of vegetable oil;

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

Cooking method:

Boil the pasta according to the main recipe.

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

Fry the ham in hot oil.

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

Pour in the cream when the mushrooms are browned enough.

While stirring, boil the cream until thickened.

Add dried or fresh finely chopped herbs to the sauce.

Grate cheese.

Mix sauce and pasta.

When serving, add grated cheese to each plate.

Pasta carbonara with parma ham and cream

Spicy dry-cured ham gives any dish a mild taste and a sophisticated look. Pasta is no exception. In a duet with cream and parmesan, something absolutely delicious is obtained.

Ingredients:

spaghetti packaging;

Two hundred grams of Parma ham;

Two hundred grams of parmesan;

Half a glass of drinking cream;

Three yolks;

Two tablespoons of olive oil.

Cooking method:

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

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

Grate the parmesan, add a tablespoon of cheese crumbs to the eggs and mix again.

Cut the ham into translucent slices.

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

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

Turn on the minimum heat again and wait for the cream to boil, without stopping stirring them. If you stop stirring, the yolks will go lumpy, curl up.

Simmer the sauce with bacon for five to six minutes.

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

When serving, sprinkle with cheese crumbs.

Pasta carbonara with ham, cream, pancetta and white wine

The original spicy taste is given to pasta carbonara with ham and cream by white wine. Delicious tender spaghetta sauce is the perfect end to a long day. The dish can be served with a glass of red wine.

Ingredients:

Half a kilo of spaghetti;

200 grams of tender ham;

150 grams of pancetta (meat bacon);

Five yolks;

150 grams of grated parmesan;

50 grams of sheep's cheese;

Three cloves of garlic;

Three tablespoons of olive oil;

Half a glass of dry white wine;

Pepper to taste.

Cooking method:

Cut bacon (pancetta) and ham into translucent plates.

Grate two pieces of cheese.

Chop the garlic with a knife.

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

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

Simmer the sauce until the liquid boils down for 7-8 minutes.

Leave covered with a tightly closed lid.

Beat the yolks with cheese crumbs.

Put the boiled pasta in a large bowl, pour over the cheese-egg sauce, mix gently.

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

Pepper and serve immediately.

Pasta carbonara with ham and cream - tips and tricks

A glass of water in which spaghetti was boiled must be left. If something goes wrong and the too thick sauce needs to be thinned, a congee works best.

The worst thing about pasta carbonara with ham and cream is overcooked spaghetti. Pasta is better undercooked than overcooked.

Cook pasta and sauce at the same time. If the pasta is already cold, you can not mix it with hot sauce: it will not soak the spaghetti.

The combination of several types of cheese gives a special charm to the pasta. Something special happens if you add a small piece of blue cheese with mold to the sauce. An excellent substitute for it can be the more familiar mascarpone cheese.

You can’t add salt to the sauce: ham and cheese provide enough salt in combination with pasta boiled in salt water.