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Spaghetti Carbonara

The history of the vast majority of recipes that have gained worldwide popularity is approximately the same. The combination of simple products was based on the goal of nourishingly and inexpensively feeding poor people who had no time or money to prepare complex dishes. Boil pasta, add bacon and break an egg into a frying pan with hot food - these elementary actions were suggested by life itself.

However, the recipe of ordinary people turned out to be so successful that sooner or later it was simply bound to attract the attention of leading chefs, and then end up in home kitchens around the world. And today there is still debate about how to properly prepare pasta Carbonara?

Here is one possible recipe:

Ingredients for making Spaghetti Carbonara

RECIPE FOR SPAGHETTI CARBONARA

NECESSARY:

(for four servings)
350 g spaghetti
150 g bacon
4 egg yolks
1 egg
Extra virgin olive oil
100 g Pecorino cheese, grated
Salt and black pepper

HOW TO COOK:

1. Cut the bacon into 2 cm pieces and fry in two tablespoons of vegetable oil.

2. Beat the egg yolks and eggs with a whisk. Add a handful of cheese and some black pepper.

3. Meanwhile, cook spaghetti in salted water until al dente.

4. Drain the water and transfer the spaghetti to the pan where the bacon was cooked. Cook over medium heat for 1 minute, let the spaghetti absorb the bacon flavor, then turn off the heat.

5. Transfer hot pasta to cold skillet. Add egg sauce and mix thoroughly.

6. Serve sprinkled with grated Pecorino cheese.

Pasta carbonara is perhaps one of the most famous Italian dishes. If you haven’t yet learned how to cook pasta in a delicate creamy sauce, with bacon and cheese, then it’s time to correct this annoying misunderstanding! Especially for you - a classic recipe with photos on how to cook spaghetti carbonara at home.

In modern cooking, there are dozens of variations of carbonara. Even in Italy there is no single standard; pasta is prepared with or without cream, different types of pasta are used, a whole egg is added or only yolks are used. In some restaurants, for example, an egg is added to the plate when serving, which results in home-style carbonara pasta, when the guest must stir the pasta himself and thus bring it to readiness. But all these variations have something in common. All recipes, without exception, include: pasta (most often thin spaghetti), as well as bacon, egg and cheese.

Main Products

For carbonara, take high-quality durum wheat spaghetti. The thinner the pasta, the better the sauce will spread over it. They need to be cooked in a large amount of salted water, until they are “al dente”, that is, “to the bite”, slightly undercooked.
It is ideal to use pancetta, a traditional Italian bacon. It's essentially a fatty cut of pork belly cured in salt, sage and rosemary. Guanciale - salted, unsmoked pork cheek - is also suitable. Well, if you couldn’t find them, feel free to take a piece of cured bacon or smoked brisket.
Pecorino Romano cheese is suitable. If you don't like its harsh taste, you can replace it with Parmesan, which goes great with this dish.
Cream can be added to pasta or carbonara can be prepared without it. A fresh dairy product with a fat content of 10-15% is suitable.
The eggs form the base of the sauce, bringing all the ingredients together and being cooked through by the heat of the freshly cooked pasta. They must be fresh! For the perfect sauce, for every 0.5 kg of spaghetti, take 3 eggs and 1 cup of cheese.

Cooking technique

The most important thing in preparing pasta carbonara is to incorporate the sauce in such a way that it does not curdle when it comes into contact with the hot pasta. To prevent the egg from curdling, cooks use various tricks: let the pasta cool for a few seconds, combine the pasta and slightly cooled sauce, etc. But in general, the technique remains the same:

You need to fry the bacon;
- prepare a raw filling from cheese and eggs;
- boil the pasta;
- add filling and bacon to spaghetti;
- Sprinkle with grated cheese and season with freshly ground black pepper.

If you properly prepare all the products and add the sauce, then there should be no difficulty in evenly distributing the egg-cheese mixture. Strictly follow all the recommendations in the recipe with photos, and you will probably succeed!

Ingredients

spaghetti 150-170 g
bacon 100 g
15% cream 150 ml
pecorino or parmesan 50 g
egg yolk 1 pc.
salt to taste
black peppercorns 5 pcs.

How to cook spaghetti carbonara

First I put water on the spaghetti. While it was boiling, I cut the bacon into thin slices (without the skin).
I put it in a heated frying pan and fried it for 5-7 minutes over medium heat so that the fat was rendered and the bacon itself acquired a beautiful blush.
Then I poured the cream into the pan. Warmed it up, but didn't boil it.
I prepared the dressing. To do this, I combined raw egg yolk and grated cheese in a small bowl (reserving a little for serving). Mixed with a fork.
I crushed several black peppercorns in a mortar.
Meanwhile, the water had already boiled. I salted it and boiled the spaghetti - 1 minute less than indicated on the package. I combined the slightly undercooked pasta with bacon and cream (at that point it will still be warm, but will have time to cool to room temperature). Mixed with a spatula.
And immediately, without hesitating for a minute, she put the egg-cheese mixture into the frying pan. Mixed quickly. Due to the heat of the spaghetti, the cheese will melt, the egg will reach the desired degree of readiness and will not curdle - firstly, a lot of cheese is used, and secondly, only the yolk, and cream and bacon will slightly lower the temperature of too hot spaghetti.
As a result, the sauce will completely envelop the pasta, soak it and saturate it with the taste of bacon and cheese.

Spaghetti carbonara should be served immediately after cooking, sprinkled with grated cheese and freshly ground black pepper (no need to spare it).

Agree, it is not at all necessary to visit expensive restaurants, even at home it is quite possible to prepare carbonara - very tasty, tender and aromatic. The main thing is to buy a piece of bacon, good spaghetti and the right cheese. Bon appetit!

Pasta with Carbonara sauce - traditional Italian dish, appeared in the middle of the twentieth century and became extremely popular not only in Italy, but also in many other countries of the world. It was born among Italian coal miners and therefore it is a very high-calorie men's dish. What does a man tired of hard work need? That's right - a lot of hearty food and as quickly as possible! Simple Products, which are in any home kitchen, quick and easy preparation and as a result, a masterpiece worthy of applause is already something that women will like. I’ll also tell you why you shouldn’t order Carbonara in a restaurant.

If you love seafood, then try cooking it for yourself and your family, and if you are looking for classic recipes that have become part of the traditions of Italian cuisine, this is for you.

You will need: (2 servings)

eggs 6 pcs
olive oil 30 ml
grated Parmesan 2-4 tbsp.
garlic 1 clove
ground black pepper

Pancetta- a type of bacon, fatty pork belly. Ideally, Carbonara pasta should be cooked while the spaghetti is cooking - 13-15 minutes, so choose medium spaghetti ,

Step-by-step photo recipe for making carbonara pasta:

Slice brisket small cubes.

Heat in a frying pan olive oil and fry in it.

Throw away the garlic, it has flavored the oil and is no longer needed. Fry the brisket cubes.

Add to boiling water (2.5-3 liters) 2 tsp salt And 1 tbsp. vegetable oil. Place the spaghetti in the pan and stir to prevent it from sticking to the bottom.

Beat the eggs with salt and pepper until smooth.
Advice: If you want to decorate the finished dish with a whole egg yolk, then before beating, separate two yolks (one per serving) from the whites and put them in a separate bowl. Beat 4 whole eggs and two whites.

Grate the cheese on a grater.
Advice: It’s convenient to use ready-made grated cheese - it saves time.

Add cheese for eggs, stir.

Hold the bowl of eggs over the pan of simmering spaghetti and continue whisking until the sauce has warmed up a little.

When the spaghetti is cooked, drain it in a colander and immediately transfer it to a bowl with the beaten eggs, stirring until the spaghetti is coated egg sauce. Since the spaghetti is hot, the cheese contained in the sauce will begin to melt and the sauce will thicken before your eyes.

Place the spaghetti into serving bowls, place cubes of fried brisket on top, pour over the rendered fat from the brisket, sprinkle with grated cheese - ready!

Beauty and how simple it is! Now you understand why it’s better not to order this dish in a restaurant - if you’re paying money, then order something more serious and let the chef work hard.

If you tried to follow the recipe, then you will certainly get a very tasty, a juicy dish with a delicate egg sauce and hearty fried brisket - Carbonara pasta. Bon appetit!

You will need: (2 servings)

pasta (spaghetti) 250 gr
eggs 6 pcs
pancetta (pork belly) 150 gr
olive oil 30 ml
grated Parmesan 2-4 tbsp.
garlic 1 clove
ground black pepper

Cut the brisket into small cubes.
Heat olive oil in a frying pan and fry the garlic in it.
Throw away the garlic, it has flavored the oil and is no longer needed. Fry the brisket cubes.
Add 2 tsp to boiling water (2.5-3 liters). salt and 1 tbsp. vegetable oil. Place the spaghetti in the pan and stir to prevent it from sticking to the bottom.
Beat eggs with salt and pepper until smooth.
Add cheese to eggs, stir.
Hold the bowl of eggs over the pan of simmering spaghetti and continue whisking until the sauce warms up a bit.
When the spaghetti is cooked, drain it in a colander and immediately transfer it to a bowl with the beaten eggs, stirring to coat the spaghetti with the egg sauce.
Place the spaghetti into serving bowls, place the fried brisket cubes on top, pour over the rendered fat from the brisket, and sprinkle with grated cheese.

I think that carbonara pasta will appeal to many people, given our genetic love for eating lard. A classic Italian dish - Pasta alla carbonara.

Usually this is spaghetti - pasta with a round cross-section, about 2 mm in diameter, and, as a rule, more than 15 cm in length. Thin spaghetti is called “spaghettini”, and thicker ones are called “spaghettoni”. For spaghetti, as a rule, oil-based sauces are prepared, which evenly linger on the pasta, literally “sticking” to it. And here .

One of these sauces is carbonara.

The sauce is prepared from small pieces (cubes, slices) of bacon, ham, and brisket. But this is due to the lack of Italian guanciale in wide sale.

Real carbonara sauce is made from guanciale - dry-cured pork cheeks, then the pasta is obtained most correctly.

The word guanciale comes from guancia - cheek. The aroma of guanciale is very strong, the texture is delicate, but more oily. The second option is pancetta, literally “brisket”. Pancetta is a fatty cut of pork belly cured in salt, spices and herbs (rosemary and sage). For carbonara sauce, fattier pieces of pancetta are used. Usually carbonara pasta is guanciale or pancetta, although the taste is completely different.

Ingredients (2 servings)

Spaghetti 250 g
Bacon (ham, pancetta, guanciale) 200 g
Olive oil 1 tbsp. l.
Parmesan 30 g
Garlic 1 clove
Eggs 3 pcs
Ground black pepper, salt taste

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Carbonara pasta. Step by step recipe

Pasta carbonara has long been a tradition in Italy, especially in the central region of Lazio, of which Rome is the capital. Carbonara, so they say, was first prepared after the end of World War II, when the Allied forces brought traditional American bacon and a lot of dried egg powder to Italy.
Ham, eggs, parmesan and garlic clove
Gradually, bacon was replaced with local products, powdered eggs with fresh eggs, and the art of making carbonara sauce was brought to the absolute level. Although, as far as I understand, pancetta is used only in Italy, while all over the world they use the usual bacon or smoked lard with sprouts.
Pancetta, bacon or smoked lard with sprouts
It is worth saying that carbonara, like any pasta, a folk dish for the “poor,” has a strong aroma and high calorie content. Easy to prepare at home. Carbonara sauce is not used with short and curly pasta. The most common pasta is spaghetti. Spaghetti carbonara, if you will.
The most common pasta is spaghetti
The spaghetti for this pasta is of the highest quality. Firstly, you are cooking for yourself, and secondly, good spaghetti “holds” the sauce much better. Well, thirdly, don’t get used to eating consumer goods.
In principle, you need to be a specialist to distinguish a good product from a “folk” one. I'll give you one piece of advice: look at the spaghetti. Good spaghetti has a light, matte-rough surface, which after cooking holds the sauce much better. The glossy surface of the spaghetti will cause it to simply float in the sauce. It is enough to go to a fairly large store and visually compare packs of different pasta.
Boil the spaghetti in lightly salted water until al dente. Usually the time is indicated on the package. It is better not to break spaghetti into pieces, as is often done, because... They don't fit into the pan right away. Don't be afraid, in a minute they will be completely immersed in the boiling liquid.
Boil spaghetti in lightly salted water until al dente.
In a frying pan, fry two peeled and crushed garlic cloves in heated olive oil. The purpose of the garlic is to flavor the oil, then the garlic must be removed and discarded.
In a frying pan, fry two peeled and crushed garlic cloves in heated olive oil.
Cut bacon (ham, pancetta) into cubes or strips.
Cut bacon (ham, pancetta) into cubes
Next, fry in olive oil. Cook until the bacon pieces begin to crust and crisp slightly.
Empty the contents of one egg into a deep bowl and add two yolks, carefully separating the whites.
Empty the contents of one egg into a deep bowl and add two yolks
Using a fork, stir the eggs until smooth. Then add pepper to taste and mix again.
Using a fork, stir the eggs until smooth.
Grate Parmesan on a fine grater, or chop in any convenient way.
Grate Parmesan cheese on a fine grater
Combine the egg mixture and Parmesan cheese and mix well with a fork.
Combine egg mixture and Parmesan cheese
If the sauce is too thick, add a small amount of pasta cooking liquid. The sauce should have the consistency of thick sour cream.
Drain the liquid from the spaghetti, drain it in a colander and place it in a deep dish, such as a regular frying pan.
Immediately combine the pasta with the fried bacon and egg sauce and stir quickly.

Pasta carbonara is now served in almost every restaurant whose menu includes Italian cuisine. The delicate taste of the sauce based on cream and Parmesan does not leave those who try this dish indifferent. We will tell you how to prepare carbonara at home and do it no worse than professional restaurant chefs.

Carbonara pasta recipe

Pasta carbonara is easy to prepare and, unlike the equally popular dish, the sauce for which must be cooked for more than two hours, carbonara with cream is prepared very quickly. The whole process will take no more than half an hour, so the carbonara recipe will be useful to every housewife who is used to surprising her guests with delicious dishes, especially if the guests are unexpected. Let's start cooking.

Required ingredients for pasta

We suggest you prepare a dish for two. For a larger group, increase the amount of ingredients. To get homemade carbonara pasta on your table, you will need the following products:

Pasta made from durum wheat. It doesn’t have to be spaghetti as in the photo, the shape can be absolutely any: , conchiglia, .
Cream 30% fat - half a liter.
Hard cheese - 100g. Classic carbonara is a mixture of grated Parmesan and spicy Parmigiano Reggiano, but you can use any hard cheese.
Garlic - 2 cloves.
One large onion.
Bacon - 150g. The classic one used is salted pork cheek, but any ham will do.
A mixture of ground peppers.
Olive oil.
Eggs - 3 pieces.
Salt.

There are many variations in the preparation of spaghetti carbonara. In addition to the key ingredients, green peas, spinach, mushrooms, asparagus and many other unexpected ingredients can be added to the dish. If you enjoy carbonara with bacon and cream, you can easily customize this dish to include foods that pair with the creamy sauce. In addition, according to some recipes, the yolks are added whole, in others they are mixed with cream, and some cook them altogether.

Step-by-step process for making carbonara

Having prepared all the ingredients, let's start cooking. Conventionally, we divide the whole process into 2 stages: and.

Cooking pasta

You can either buy pasta in a store or make it yourself. It should be cooked until al dente, without exceeding the time indicated in the cooking instructions on the package. It is important not to overcook the pasta, otherwise the result may not live up to expectations. The approximate cooking time is 10 minutes, but this period may vary depending on the shape and manufacturer. Fresh pasta is cooked a little less.

The instructions for this stage are as follows:

Pour some olive oil into boiling water.
Add salt.
We send our spaghetti to cook, stirring occasionally.
Place the finished spaghetti in a colander and let the water drain completely.
Return the pasta to the warm saucepan, where it will wait to meet the sauce.

Preparing the sauce

By the way, carbonara sauce can complement not only spaghetti. Carbonara cream goes well with vegetables, such as zucchini, and also with rice. You need to prepare the sauce in parallel with boiling the spaghetti. The step-by-step diagram looks like this:

Take a deep frying pan. Pour olive oil into it.
Add finely diced onion and garlic to the heated oil, cutting the slices in half. Before serving, the pieces of garlic will need to be removed from the dish.
Cut the ham or bacon into small pieces, slightly larger than onion cubes.
Immediately add the bacon to the pan.
Stir-fry until the onion is browned and the bacon “floats”.
Now turn off the stove.
Take a container and pour cream into it, add grated cheese, leaving 20 grams to sprinkle spaghetti carbonara on top when serving.
Separate the yolks; we won't need the whites. By the way, you can use the proteins to make quick macaroons for tea.
Add the yolks to the cream and cheese, add a little salt and pepper, and mix everything.
In a frying pan that has cooled down a little, add our creamy mixture and immediately add the warm pasta. Mix everything, not forgetting to remove the garlic cloves from the dish.

Our carbonara with bacon is ready. Can be served. Bon appetit!