Pasta carbonara: the best recipes with ham, bacon, mushrooms, chicken, shrimp, minced meat, salmon with creamy sauce. How to make creamy carbonara pasta sauce: recipe

Reviews (3)

9

Updated: Margarita

11/17/2016 Cooking time: 40 min

Today I decided to pamper my family and make dinner with a restaurant accent. Here's how to make Carbonara sauce with cream. Naturally, I will cook the sauce along with the pasta, as expected.

Step by step recipe

1. Heat the oil in a frying pan and add the crushed garlic cloves. As soon as the aroma appears, remove the garlic. Fry the chopped onion for 2-3 minutes.
2. Roughly chop the bacon and fry it along with the onion for 5 minutes.
3. Pour the cream into the bacon; as soon as everything boils, add basil and salt. In the meantime, you need to cook the spaghetti until done. Place the cooked spaghetti in a colander, then mix it with the sauce and let it simmer, covered, for 2-3 minutes. Bon appetit!

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

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

Pasta Carbonara with bacon - recipe with cream

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

This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is, in principle, a dish that is most delicious in the heat of the heat, while the spaghetti is still hot and has not stuck together, and the sauce has not been absorbed. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist eating it all.

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

You will need:

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

Preparation:

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

2. Heat a frying pan on another burner. Add one teaspoon of olive oil if you have low-fat brisket instead of bacon. Fatty bacon doesn't need extra oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.

3. Once the water in the pan is boiling, insert the whole spaghetti into it. Do not break them under any circumstances, they should remain long. As the bottom of the spaghetti softens from the hot water, lower them with a spoon or fork until the spaghetti is completely submerged. After this, cook them, stirring lightly for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard ones take longer to cook.

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

5. Now pour the cream into the bowl with the yolks and cheese. Mix everything well. You can add salt and pepper to your taste. The sauce is almost ready, all you have to do is combine it with the rest of the ingredients.

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

7. Now let's get back to the spaghetti, you need to take them out of the water, drain them into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little stiff in the middle, a little elastic. This means it's time to take it out. The spaghetti will be ready in the frying pan along with the bacon and sauce from the residual heat. If you remove the spaghetti already fully cooked, it will be overcooked in the sauce and may stick together.

8. Place all the spaghetti in the pan with the bacon and mix everything well. Then add the entire sauce of cheese, cream and yolks. Stir in spaghetti, sauce and bacon.

9. Carbonara pasta with bacon is ready. Now, while it is hot and fragrant, place it on plates and sprinkle with grated Parmesan.

Urgently call everyone to the table and try not to swallow their tongues from this delicacy during the meal. Enjoy your meal!

My own advice. If you want to brighten the taste of the pasta, add one clove of finely chopped garlic to the bacon in a frying pan and fry. It will turn out simply amazing.

History of Pasta Carbonara

The dish is quite new. It became known about it in 1944, when US troops entered Rome. They brought bacon with them, and for the hungry it was like a breath of air. The boxes that the Americans placed on the table contained bacon and powdered eggs. And pasta carbonara has become an international folk dish that everyone eats with pleasure. But many argue that carbonara was on people’s tables even in pre-war times. And only then regular bacon replaced Italian pancetta (cured pork).

There is another version of creating carbonara pasta. And they trust her more. The dish was created due to the fact that the charcoal miners decided to mix traditional products. They worked in the Alpine mountains for several months and therefore stocked up on food in advance. It was hard cheese, olive oil, salt, pepper, pasta and dry-cured pork. All these products could be stored without special conditions, but they could always ask for raw eggs from residents of a neighboring village.

Interestingly, carbonaio means coal miner in Italian. It is believed that the pasta recipe was invented by coal miners working long hours in the mountains. Their priority was long-lasting products, such as pasta, olive oil, and dry-cured pork. This dish also had to be easy to prepare.

The second version is confirmed by the story of Sophia Loren, which she wrote in her book “Recipes and Memories”. The actress said that in the late 50s she was filming near Rome. The scenes were filmed in the mountains, where she met the coal miners. They treated her to this wonderful dish. It was so great that Sophia Loren returned to them the next day and asked for the recipe. She later published it in her book.

Classic recipe - carbonara pasta with bacon without cream

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

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

To prepare for 2 large servings you will need:

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

Preparation:

1. To ensure that all processes go quickly and in parallel, start by cooking spaghetti. Place water in a large saucepan on the fire and bring to a boil. Add a teaspoon of salt. Add spaghetti without breaking it and cook. Stir the spaghetti occasionally with a spoon to ensure it is fully submerged and cooks evenly. The cooking time should be indicated on the spaghetti package, but when in doubt, just taste it.

2. Heat a frying pan over medium heat and add a little olive oil. Take two cloves of garlic and crush them with a knife, placing it flat on top. Place crushed garlic in a frying pan in oil and heat thoroughly. We won’t eat garlic, we need it to give the oil a bright aroma; later it will need to be pulled out.

3. Cut the bacon or brisket into cubes. If you have strips of bacon already cut, simply cut them into small squares. Place the bacon in the pan and fry it lightly. Remove the garlic as soon as it starts to brown.

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

5. When the bacon gets a golden brown crust, you can add the prepared spaghetti to it. Drain them or simply fish them out with special tongs and place them directly in the pan with the bacon. Add a few tablespoons of water from the pan where the spaghetti was cooked. Stir everything a little and remove from the stove.

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

Proper Carbonara pasta should be juicy, the spaghetti should not stick together, but slide from the sauce. Bacon bits are common.

In this recipe we will do without eggs. Carbonara is made from spaghetti, bacon, cream, onions, Parmesan and spices. The dish turns out very aromatic and rich! I recommend serving carbonara for dinner.

Here is a simple recipe for making carbonara pasta without eggs. Onions and bacon are fried in a frying pan, then cream is poured in. Cooked spaghetti or pasta is combined with sauce. The final touch is to sprinkle the pasta with grated Parmesan and serve. Have a nice day!

Number of servings: 3-4

A simple recipe for pasta carbonara without eggs from Italian cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 120 kilocalories. Author's recipe for Italian cuisine.

• Preparation time: 16 minutes
• Cooking time: 1 hour
• Calorie amount: 120 kilocalories
• Number of servings: 5 servings
• Occasion: For lunch

• Difficulty: Easy recipe
• National cuisine: Italian cuisine
• Type of dish: Hot dishes, Spaghetti

How to cook pasta: recipe for classic Carbonara and Bolognese

By the way, in this case, the dyes used are exclusively natural: paprika, spinach, beets, saffron, algae, cuttlefish ink, etc. It’s difficult to find as many epithets for pasta.

These are often pale or grayish products with jagged edges, made from soft flour and prone to sticking. Some of our manufacturers have begun to add durum varieties to the recipe, but this is rather an exception to the general rule.

TOP 5 recipes

In fairness, we note that soft varieties of wheat are also used to prepare the so-called fresh pasta. It is not dried, but sold in the form of soft products or immediately boiled and served. First of all, pay attention to the price - it definitely cannot be low.

Pasta is one of the main Italian national dishes. The pasta can be served on its own with just a drizzle of olive oil. Or garnish with juicy sauce.

Try to choose translucent packs to visually assess the quality of the contents. The shape of the products may be different, which does not affect their taste, but there are differences in presentation:. It is impossible not to mention unusual options in the form of stars, bows, wheels, radiators, grains of rice, bells, snails, shells, balls, medals with ornaments and letters.

By the way, stuffed products - ravioli, tortellinni, gnocchi and angelotti - are also one of the types of Italian pasta. As soon as the water boils, add the pasta and cook with the lid open. To improve taste, you can add tbsp.

If you are boiling spaghetti, as soon as it begins to soften, press it gently with a spoon to completely submerge it in the boiling water. Pappardelle and capellini take no more than two to three minutes to cook, tubular and large types - that’s all. The package should indicate the desired cooking time for each type, on average it’s minutes. Taste - the pasta should be slightly undercooked, with a pleasant al dente firmness.

Overcook and ruin the dish! First, gently and then more actively knead the dough, pressing it well into the table and turning it over.

This process will take you approximately 10 minutes. Then divide the lump into 4 parts. Rock it subtly away from you, turning the layer frequently. If desired, and for a more ideal result, shake off the flour on one side, fold it in half and roll it out again if you have the patience, repeat 5 times.

Cover a thin sheet 1.5 mm thick with film, and in the meantime, take on the next piece of dough. For slicing, use a special device, a sharp knife or a wheel.

You can also roll the floured dough into a roll, cut and unroll. Cook the finished noodles immediately or dry them a little, put them in an airtight container and use them within the next 4 days.

No matter how tasty the pasta may be on its own, it is impossible to do without dressing.

Identifying the Differences

Moreover, gourmets claim that the sauce is the heart of this dish and determines its taste. The ingredients are a variety of products - mushrooms, meat, seafood, vegetables, but they must contain: high-quality olive oil, basil, garlic, Parmesan, black and chili peppers, nutmeg and oregano.

The simplest, fastest and most delicious way of serving for the especially lazy. Drizzle the dish with olive oil and then sprinkle with finely chopped basil and grated Parmesan. If desired, this recipe can be modified by adding balsamic vinegar, paprika or ground pepper. Another way of cooking. Lightly fry finely chopped garlic in olive oil. Then, adding spices to taste and finely chopped tomatoes without skin, leave it on the stove to simmer under the lid for 3 minutes.

Pour the mixture over the pasta, sprinkling grated Parmesan and basil on top. Fry the minced meat in olive oil and pour in wine.

Learning to choose

Stir until a uniform mass is formed without lumps and evaporate all the liquid. Peel the tomatoes, cut into cubes and mix with minced meat. Simmer over low heat for about 25 minutes. Beat the yolks with cream and pour into the hot pasta in a thin stream. Divide among plates and sprinkle with bacon, Parmesan and pepper.

Fry the pieces of peeled tomatoes over high heat for 1 minute, add wine and pepper. Reduce heat and simmer for another minute.

Add parsley and garlic and leave to simmer for another 3 minutes. Cut the meat into strips and fry. Separately, fry the mushrooms into cubes, add salt and mix with the brisket. Heat the cream, adding nutmeg and cheese before boiling. Turn off the heat after thickening. Pour over the pasta and place the mushrooms and meat on top. Mix cheese, melted butter and flour, melt until sour cream, add spices.

Report a typo

Then add milk a couple of spoons at a time, mixing well each time. Bring to a boil, simmer for 2 minutes, season with garlic and mustard if desired. Instead of milk, you can use cream.

In this case, season the sauce with herbs and walnuts. If the sauce is very thick, thin it with a little water. By changing the composition: the type of nuts, herbs, cheese, you can achieve the ideal taste for you.

This e-mail has already been registered. Use the login form or enter another one. You entered an incorrect login or password. You will need:. Learning to choose First of all, pay attention to the price - it definitely cannot be low.

The shape of the products can be different, which does not affect their taste, but has differences in serving: spaghetti is thin spaghettini or thick spaghetti, long tubes, which are prepared with thick cheese and tomato sauces, seasoned with garlic and spices; capellini - thin spaghetti, similar to nests, with a diameter of about 1 mm.

Step-by-step preparation

1. Heat the oil in a frying pan and add the crushed garlic cloves. As soon as the aroma appears, remove the garlic. Fry the chopped onion for 2-3 minutes.
2. Roughly chop the bacon and fry it along with the onion for 5 minutes.
3. Pour the cream into the bacon; as soon as everything boils, add basil and salt. In the meantime, you need to cook the spaghetti until done. Place the cooked spaghetti in a colander, then mix it with the sauce and let it simmer, covered, for 2-3 minutes. Bon appetit!

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

Pasta carbonara recipe with bacon and cream is a popular and widespread recipe not only in Italy, but also in Russia. In fact, what could be tastier than fried bacon flavored with fresh cream and cheese? But this is a real historical recipe, which was invented by the founders of the dish - free coal miners in 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 lard and brisket, pasta that was stored for a long time and did not spoil, as well as sheep’s cheese. Cubes of meat fried in a cauldron, pasta cooked in the same place and grated cheese made up this simple food that has survived to this day.

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 recipe for real Italian pasta, so to maintain its authenticity, only olive oil and durum wheat pasta are used. Don't forget the nutmeg. We are used to using Parmesan, which is listed below, but the Italians prepare carbonara with Pecorino cheese.

Let's get started:

1. Pour water into the pan, add salt and cook the pasta according to all the rules.
2. While they are cooking, fry the garlic in a non-stick frying pan 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 the spices separately in a bowl, add cream and stir. Set aside for now. Tip: For those who love spaghetti sauce, you can increase the amount of cream.
6. Drain the water from the pasta, place the pasta in a frying pan with the bacon and garlic and warm everything together a little.
7. Pour the mixture of eggs and cream on top and stir quickly. Heat a little more until the pasta and sauce are completely combined and the eggs begin to thicken a little, but do not curdle from the hot pasta.
8. Grate parmesan cheese over pasta, if desired.

Preparation:

• Cut the smoked meats into cubes. Fry them in a heated frying pan, pre-greased with olive oil.
• Fry smoked meats until crusty.
• Grate the cheese on a coarse grater.
• Break one egg into a separate bowl; you will only need the yolks of the other eggs. Beat the egg mixture with a fork or whisk.
• Add grated cheese to the whipped mixture (save 2 tablespoons of cheese for sprinkling the pasta) and pepper. Mix everything.
• While you were preparing Carbonara, the water in the saucepan should have boiled. Place the spaghetti in boiling water and cook it.
• Drain the finished spaghetti in a colander, transfer to an empty pan, season with the egg mixture and fry. Place the finished pasta on plates and sprinkle with grated cheese.
• The finished dish is served hot.

Replace bacon with ham

Bacon can be replaced partially or completely with ham. It will also turn out very good, especially if you don’t skimp on the cream.

You will need:

• half a liter of 10 percent cream;
• 500 g pasta;
• 300 g cheese (Parmesan or sheep);
• 300 g ham;
• 200 g bacon (or the same volume of ham);
• salt, pepper, and other spices to taste;
• 3 eggs;
• spoon of olive oil.

Your actions:

1. Boil pasta in salted water - feathers, “spirals”, spaghetti. You don’t have to cook the pasta until it’s fully cooked - it should be a little firm - as the Italians say, al dente.
2. Meanwhile, pour a little olive oil into a preheated frying pan and fry the ham and bacon cut into strips or cubes.
3. Beat a little salt with eggs and seasonings, but not until fluffy, but so that it is even, add cream. Grate the cheese and add half of it to the mixture. Mix.
4. Throw away the pasta and quickly place it in the frying pan with the meat products. Stir, pour in the mixed cream and eggs. Gently mix everything again so that the sauce completely covers the pasta.
5. Place into serving bowls, sprinkling the other half of the cheese on top. Arugula leaves go well together.

Spaghetti carbonara with chicken

In this recipe, chicken fillet (200 g) is salted, it replaces bacon and requires the use of garlic in cooking.

For 300 g of pasta you need:

• half a glass of cream;
• 3 eggs;
• a couple of cloves of garlic;
• 3 tbsp. l. olive oil;
• 50 g parmesan or other hard cheese;
• salt, ground pepper, basil.

Let's prepare it like this:

1. Fry small pieces of fillet in oil until tender.
2. Add finely chopped garlic to the pan and fry for a couple of minutes.
3. Add salt and cream without turning up the heat so that the cream does not curdle.
4. Boil the pasta separately, adding salt and a little vegetable oil to the water.
5. For the sauce, salt and pepper the beaten eggs, add grated cheese and basil.
6. We discard the finished pasta, put it in a frying pan, heat it up and fill it with the egg-cream mixture.
7. After heating for several minutes on the lowest heat, serve hot, sprinkling ground pepper on top.

We supplement the recipe with mushrooms

1. Italians often add dry white wine instead of cream, which makes the sauce even more piquant. To preserve the creamy taste, you can add a little milk in the absence of cream.
2. Another version of the sauce was suggested by the famous chef Jamie Oliver. He insists on using dry-cured pork jowl, which is low in meat and high in fat, instead of bacon. This fat should be rendered by placing small pieces of lard in a cold frying pan. It will melt faster this way. Next, a large clove of crushed garlic is added to the frying at the same time (it will give off its aroma and will need to be removed later). We enrich the taste with freshly ground pepper. And now the main thing about this sauce: no cream! The fire is put out under the frying pan, and we add the pasta to it along with the remaining water in which it was boiled. This is important - fat and water become an emulsion! Eggs beaten with cheese and salt are added to it and mixed again with pasta. If necessary, add a little more pasta water and heat through, preventing the yolks from curdling. The result is a delicious sauce that is in no way inferior to creamy sauce!

Italian pasta - types, description, cooking time.

The sauce should evenly cover the finished spaghetti, the pasta should slide and not stick together. If you see that the sauce is too thick, add a spoonful of spaghetti water; if it’s not enough, add another one. Stir to determine desired thickness. Any Italian will tell you that reheated spaghetti is a complete disgrace.

I love pasta very much, I really adore this creamy taste. I cook at home and order in restaurants, I just can’t resist.

My husband used to not like it, but now he kills it with great pleasure.

Pasta has become one of my favorite foods over the past few years. My boyfriend and I often cook this wonderful pasta.