Spaghetti carbonara with mushrooms and bacon. How I Cook Spaghetti with Mushrooms and Bacon

Description

Carbonara with mushrooms and bacon - classic version cooking italian pasta.

The history of this national dish very simple. Italian miners going to work for a very long term, stocked up on those products that did not deteriorate for a long time. Pasta in this regard was perfect product just like bacon. Eggs, cream and cheese for their dish, the miners took from the nearest farm. By mixing all these ingredients, they got the classic carbonara pasta. At home, such pasta is prepared much easier and faster. In addition, you can add a variety of herbs and spices to your taste.

Step by step recipe cooking delicious and satisfying carbonara with mushrooms, bacon and cream is presented below with a photo. From it you will learn how to properly cook spaghetti for carbonara pasta, and what spices are best to use. In the classic recipe, egg yolk is very often added to the whole pasta, and only before eating it is carefully mixed with boiled spaghetti. The olive oil-fried bacon will give the pasta a deeper, richer flavor. As an additional side dish for this carbonara pasta, we will use fresh sautéed mushrooms.

Let's start cooking a hearty gourmet Italian carbonara with pieces of juicy bacon and mushrooms.

Ingredients

• 
  (400 g)
• 
  (300 g)
• 
  (1/2 piece)
• 
  (3 cloves)
• 
  (50 g)
• 
  (10 pieces.)
• 
  (100 g)
• 
  (4 tablespoons)
• 
  (8 pcs)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

Let's get everything ready necessary ingredients for cooking classic pasta carbonara with mushrooms and bacon. We put water in a suitable volume of the pan on medium fire, a little salt. We clean the small size champignons from debris, rinse under running water, dry and cut into quarters or any other convenient way. Cut a piece of juicy bacon into small cubes. We clean the onion and chop it quite finely. Quail eggs break into a deep and large mug. We rub the cheese on the smallest grater.



Heat up the pan with a small amount olive oil, fry the prepared bacon sticks on it until golden brown. Covering a flat plate paper towel and put the cooked bacon on it: this way the excess oil will go away. In the same pan, fry the sliced ​​onion until soft and translucent.



We send mushrooms cut into quarters to the pan to the onion. Mix the ingredients and fry them for 3-5 minutes. Squeeze the indicated number of garlic cloves into the pan. Constantly stir vegetables and mushrooms with a wooden spatula.



Cream room temperature pour into the pan next. Salt and pepper the contents of the pan to taste. We prepare the sauce until it resembles sour cream in consistency.



The water in the pot should have boiled by now. Pour all spaghetti into a saucepan and cook according to package directions. Please note that the spaghetti cooking time should be one minute less than what is indicated in the instructions.



We pass the contents of the pan through a colander: this is how the whole excess water. Quail eggs stir in a cup and a half of everything grated cheese. Put the pasta on a flat plate, fill it with a mixture of eggs and cheese. Add to the plate part of the whole fried bacon and a pinch of fragrant Italian herbs. With two forks, quickly mix the pasta ingredients together. Garnish with chopped basil and remaining cheese. Serve hot. Pasta carbonara with mushrooms, bacon and cream is ready.



Bon appetit!

Have you ever wondered why pasta do different shapes? It turns out that this is not only a marketing ploy aimed at increasing sales or taking care of the convenience of the consumer. Quality pasta, or pasta, as they are increasingly called, is shaped so that it can hold on to as much as possible. more sauce. That's why the paste is so figured: with grooves, reliefs, bends, holes. All this is done so that the sauce does not drip from the pasta, but remains on them, as if enveloping and filling with taste.
Pasta with mushrooms cream sauce is one of popular dishes, however, like . By the way, the championship in the production of pasta belongs to the Italians, and they also came up with pasta all kinds of sauces based on cream, chopped tomatoes, greens and many more different and tasty things. One of the most popular pasta sauces is cream sauce with champignons and bacon. It is prepared quickly and simply, it turns out delicious and is necessary for this dish. minimum set ingredients.

Pasta with mushrooms in a creamy sauce - recipe with photo.

Ingredients:

- short pasta (spirals, bows, feathers, horns) - 300 gr;
- fresh champignons - 250 gr;
- bacon - 4-5 large slices (100-120 grams);
- onion- 2 pcs;
- cream 10-15% fat - 150-200 ml;
- vegetable oil - 1 tbsp. l (if necessary);
- salt - to taste;
- ground black pepper - 0.5 tsp;
- basil - 0.5 tsp;
- wheat flour - 1 tsp (if necessary).

How to cook with a photo step by step

Put a pot of water on high heat, salt the water. While the water is boiling, cut everything you need for the sauce. Onions can be chopped into small cubes, half rings - as you prefer.




Mushrooms for the sauce should not be finely chopped, the taste and texture of mushrooms should be felt in ready sauce. Cut the mushrooms into slices, if not very large, then you can cut it in half or into several parts, and leave the smallest ones whole.




Cut the bacon into 2-3 cm pieces. If the bacon is fatty, then cut it larger, taking into account that the fat will melt in the pan and the pieces will noticeably decrease in size.






Preheat the pan, do not grease it with anything. Dry hot pan add the bacon pieces and, stirring with a spatula, fry until golden brown. The rendered fat will be needed for frying onions and mushrooms. If the fat is not melted enough, pour in a tablespoon of vegetable oil.




Move the bacon pieces to the side. Put the onion into the rendered fat. Saute, stirring occasionally, for about 3 minutes, until the onion is translucent.




Add mushrooms to the skillet. Mix with onions and bacon. Increase the fire to high and cook the mushrooms until all mushroom juice won't evaporate. Now the intensity of the fire must be reduced almost to the minimum and simmer the mushrooms for 2-3 minutes. Salt to taste, season with dried basil (0.5 tsp or to taste).






By now, the pasta water should be boiling. Put the pasta in boiling water, mix immediately so that they do not stick together and stick to the bottom. Boil as much as indicated on the package. Do not cover with a lid and stir the pasta from time to time. While the pasta is cooking, cook liquid base for sauce. Add ground black pepper and a teaspoon of flour to the cream (if you like liquid sauces, then do not add flour).




Mix everything thoroughly, rub the lumps. Pour cream over mushrooms with onions and bacon. Stir. Taste for salt, if necessary, adjust the taste of the sauce.




Simmer sauce over low heat until desired thickness. If it turns out thicker than necessary, pour in a little cream.




Drain cooked pasta in a colander and let it drain for 1-2 minutes.






Place the hot pasta on a plate, pour over the sauce and serve. You can put the pasta in the pan with the sauce, mix and then arrange on plates. In any case, the pasta in a creamy sauce with champignons and bacon is delicious. Choose any option and enjoy delicious food. Bon appetit!




Author Elena Litvinenko (Sangina)
Try the same and

Carbonara is considered Italian classics and although the homeland of the dish is indeed the province of Lazio, American soldiers invented the dish. At the heart of authentic carbonara, in addition to the pasta itself, is a sauce based on egg yolks and fried cheek, but like any classic, over time, even alla carbonara has changed and acquired many variations. One of the latter is the one that is prepared on the basis of cream and it will be discussed in the recipes below.

Carbonara - recipe with bacon, mushrooms and cream

This recipe is far from the classics, but no less tasty. not typical for classic recipe mushrooms become wonderful additions bacon and cream sauce, while dry white wine adds versatility to the taste.

• spaghetti - 240 g;
• bacon - 6 slices;
• champignons - 235 g;
• cream - 255 ml;
• wine (dry white) - 115 ml;
• eggs - 2 pcs.;
• garlic - 4 cloves;
• onions - 65 g;
• a handful of grated Parmesan.

Before cooking carbonara with cream and bacon, put the pasta itself to boil. Use a dry and well-heated frying pan to fry the bacon slices. As soon as the fat from the bacon is rendered, drain the excess, and spread the fried pieces themselves on napkins. On the remaining fat, sauté onions and mushrooms. Add garlic to the frying as soon as all excess mushroom moisture has completely evaporated. When you smell a nice garlicky aroma, return the bacon to the pan, turn up the heat, and add the pasta. Then pour in the cream, add the wine, and when the liquids boil, turn off the heat and add egg yolks. Give the pasta a quick stir, add the grated Parmesan and serve immediately.

Spaghetti carbonara with cream and bacon

• spaghetti - 450 g;
• onions - 55 g;
• garlic - 1 clove;
• bacon - 95 g;
• milk - 195 ml;
• cream - 240 ml;
• grated parmesan - 35 g;
• eggs - 2 pcs.;
• nutmeg - a pinch.

While the pasta is cooking, sauté the onion and garlic in a saucepan. The resulting frying, add slices of bacon and continue to fry everything together, waiting for the moment when the bacon grabs a blush. Pour in the milk and let it come to a boil. Then pour in the cream, add the grated parmesan and leave the sauce to simmer until it thickens. Whisk the eggs and add a couple of tablespoons of the hot sauce to them, stirring quickly to start the eggs cooking. Pour the eggs into the sauce, then send the pasta, a pinch of nutmeg and mix everything again quickly. A little cheese on top and the dish is ready. Taste the dish should be immediately after bringing to readiness.

Pasta carbonara with bacon, chicken and cream

Pasta carbonara with bacon and cream according to this recipe is considered a lightweight alternative to the classic recipe, since it is prepared with a minimum of fat, and most of cream is replaced with low-fat cream cheese.

• spaghetti - 375 g;
• bacon - 240 g;
• chicken fillet - 680 g;
• onions - 65 g;
• garlic - 3 cloves;
• low-fat cream cheese - 240 g;
• cream - 65 ml;
• eggs - 2 pcs.;
• grated parmesan - 35 g.

After putting the pasta to boil, start preparing a simple mixture of eggs, cream cheese and grated parmesan - it will be the final chord in our sauce. Use a dry and well-heated frying pan to fry bacon slices with onions. Drain excess fat, then add the chicken, let the meat set and top it with garlic. After lowering the heat, pour the ingredients in the pan with the cheese-egg mixture, add the cream and half a glass of the water in which the spaghetti was cooked. When the sauce comes to a boil, put the pasta into it, mix thoroughly and start tasting.

Time: 20 minutes
Difficulty: easy
Ingredients per: 2 servings

• Spaghetti - 200-250 grams
• Bacon or brisket - 2 slices
• Champignons - 4-5 pieces
• Garlic - 1 clove
• Egg - 1pc
• Parmesan - 0.5 cup grated
• Vegetable oil - 1 teaspoon
• Freshly ground black pepper, salt to taste

How to Cook Spaghetti with Mushrooms and Bacon:

• Boil 2 liters of water in a saucepan. Salt the boiling water and add the spaghetti. Boil pasta according to package instructions. While the pasta is cooking, cut the bacon and mushrooms into strips.
• Mix egg, cheese and pepper in a bowl until smooth. Add a couple tablespoons of pasta water and stir to combine. The sauce is ready
• Heat bacon until translucent in a skillet over medium heat. Don't fry. Add mushrooms and minced garlic to bacon. Cook for a couple more minutes until the mushrooms are soft.
• Drain the spaghetti in a colander, let the water drain and pour into the pan with the bacon and mushrooms, pour in the sauce and mix. If the pasta turned out to be dryish, then you can add a couple of tablespoons of pasta water.
• Warm up the pasta for no more than a minute and turn off the heat.
• Arrange on plates and serve.

My notes:

I can swap the bacon for brisket, I can use a different pungent cheese instead of Parmesan, but I know one thing for sure. Spaghetti with bacon and champignons cannot be prepared in advance, only immediately before a meal, do everything quickly and do not overdo either spaghetti or fried bacon with mushrooms - they lose their charm. Otherwise, spaghetti with bacon and champignons is prepared on the fly in a matter of minutes.

Advice for those who cook spaghetti with bacon and champignons for the first time. Chop the bacon, mushrooms, grate the cheese, chop the garlic and make the sauce before you put the spaghetti on to boil. In this case, you will not get confused and do not overdo the pasta, and experience it instant cooking will definitely come later

How I Cook Spaghetti with Mushrooms and Bacon. Details and photos:

• I put a pot with 2 liters of water on the fire, bring to a boil. salt and after re-boiling I fall asleep spaghetti. Boil pasta according to package instructions. I don't digest. While the pasta is cooking, I quickly cut the bacon and mushrooms into strips.

• In a bowl, mix the egg, cheese and pepper until smooth. I add a couple of tablespoons of water from the pasta pan, mix. The sauce is ready.

• I put the pan on a small fire and immediately add the bacon. I don't fry. And I bring to a transparent state of fat. I add mushrooms and minced garlic. I continue to cook until the mushrooms are soft for a couple more minutes.

• By this time the pasta is cooked. I throw them into a colander, pour them into a pan with bacon and mushrooms, pour in the sauce and mix quickly.

• I warm the pasta for no more than a minute and turn off the fire.

• I quickly divide it into bowls and serve immediately.

Bon appetit! If you have any questions, please ask, I will definitely help.

Step by step recipe with photo and video

Pasta carbonara with mushrooms, bacon and cream is easier to prepare than it seems at first glance. And her taste exceeds all expectations. The pasta is tender, with a pleasant creamy taste, incredible mushroom aroma, with crispy and appetizing bacon. It can be served on the table three times a day - and everyone will be happy, I assure you.

Prepare ingredients for pasta carbonara with mushrooms and bacon.

Peel and finely chop the garlic clove. Place it on the hot skillet butter. Fry no more than 30 seconds.

Cut bacon into thin strips. Fry for 2-3 minutes. Stir occasionally. It should melt the fat.

Peeled onion cut into small cubes. Put it in a pan with vegetable oil, fry until light golden. Then put in a saucepan and set aside.

Wash the mushrooms thoroughly, dry with a napkin and cut into thin slices.

Pour into the pan vegetable oil, after a minute put the prepared mushrooms. Stirring, fry until golden brown.

Pour 100 ml of cream into a saucepan with fried onions, add salt and black pepper to taste. ground pepper. Add fried champignons and simmer for 5-7 minutes over low heat.

Grate Parmesan cheese on a medium grater.

Put the egg yolks in a bowl, chop a little, adding salt and black pepper. Then pour in 50 ml of cream and add Parmesan.

Boil spaghetti in salted water until tender.

Put the freshly cooked, hot spaghetti into the pan, immediately pour in the egg-cream sauce with parmesan, put the mushrooms and bacon. Stir everything quickly and thoroughly, put on a dish and serve hot. Before serving, sprinkle pasta carbonara with bacon, mushrooms and cream with grated cheese.

Delicate pasta with a creamy mushroom flavor will appeal to many. Bon appetit. Cook with love.