Spaghetti with carbonate and cream. Video recipes: how to cook carbonara pasta at home. Wrong carbonara with minced meat

Preparing classic carbonara:

Bring the water to a boil, add 2 tbsp. oil and boil the spaghetti until fully cooked. See the manufacturer's packaging for cooking times for pasta. Usually 100 g of spaghetti are boiled in 1 liter of water.
Meanwhile, cut the pancetta into strips or bars and fry in a preheated frying pan with 2 tbsp. oil until lard is transparent. At the same time, make sure that the pancetta does not dry out. Then remove it from the heat and let it cool so that the egg white does not curdle when added.
Grate the cheese on a fine grater.
Beat the eggs into a bowl and beat well with a fork. Add half a portion of grated cheese, 2 pinches of ground black pepper to the egg mixture and mix everything well. To give the sauce a smooth texture, heat it, stirring gently, over the boiling water where the pasta is being cooked.
Pour the sauce into the pan with the fried bacon and warm everything up a little, stirring constantly.
Drain the finished spaghetti in a colander, but do not shake off the water too much to maintain the temperature for thickening the sauce.
Place the hot spaghetti in the pan and quickly stir into the sauce.
Place the carbonara on a plate and sprinkle with the remaining cheese mixed with freshly ground black pepper.

Considering our genetic love for eating lard, we think carbonara with bacon will appeal to many people. This dish will decorate both your daily meal and every festive feast, and the exquisite combination of spaghetti with bacon will bring you recognition as an unrivaled cook.

Ingredients:

Spaghetti al dente (they are slightly firm) - 450 g
Bacon - 100 g
Parmesan cheese - 50 g
Chicken egg - 3 pcs.
Olive oil - 4 tbsp.
Garlic - 2 cloves
Salt - to taste

Preparing carbonara with bacon:

Cook the pasta in salted water until tender, adding salt and 2 tbsp. oils Afterwards, drain it in a colander.
Heat 2 tbsp in a frying pan. oils Place bacon, chopped into medium cubes, and a finely chopped clove of garlic. Fry them, stirring continuously for 4-5 minutes.
Add the hot pasta, just removed from the heat, to the pan with the fried bacon.
Add 3 raw eggs to the pan, which you have previously beaten with a whisk or fork, and mix well.
Immediately, pepper the products, sprinkle with finely grated Parmesan cheese, mix again and serve the food. In the plate, if desired, you can also sprinkle the carbonara with grated cheese.

3. How to cook carbonara with ham and mushrooms

Famous Italian chefs to this day “break their spears”, trying to decide: is it worth adding mushrooms to the preparation of carbonara? But, unfortunately, they still have not come to a common opinion. So why don't we try it? Then you will be able to form your own opinion on this matter.

Ingredients:

Egg noodles - 250 g
Onions - 1.5 pcs.
Garlic - 2 cloves
Fresh champignons - 100 g
Ham - 100 g
Cream 25% - 200 ml
Hard cheese - 200 g
Eggs - 4 pcs.
Butter - 25 g
Salt - to taste

Preparation of carbonara with ham and mushrooms:

Place the egg noodles in boiling lightly salted water.
While the noodles are cooking, wash, peel the caps, dry and cut the champignons into strips. Cut the ham into medium-sized pieces. Peel the onions and garlic and finely chop them.
Then melt the butter in a frying pan and fry the onions and garlic until transparent. Afterwards, add ham and mushrooms.
Whisk the egg yolks with cream and finely grated cheese. Season the mixture with salt and pepper to taste and beat again.
Add the egg-cheese mixture to the frying pan, stir and keep everything on the stove for a few minutes.
Add hot noodles to the pan, toss them with the sauce and place on a plate.

4. Prepare carbonara with cream

Before presenting the following pasta recipe, we note that professional chefs have very different opinions about the presence of cream in carbonara sauce. Some argue that cream was never included in the classic Italian recipe, while others insist on the opposite opinion. But we nevertheless decided to present this option, but the choice, as always, is yours.

Ingredients:

Pasta - packaging
Bacon - 150 grams
Eggs - 2 pcs.
Cream - 100–150 ml
Parmesan or Pecorino (you can use a mixture of cheeses) - 100 grams
Olive oil - 1–2 tbsp.
Garlic - 1 clove
Green basil - a couple of sprigs
Salt - to taste
Nutmeg - 0.5 tsp.
Ground black pepper - to taste

Preparation of pasta with cream:

Start cooking the pasta and sauce at the same time. To do this, fill a pan with drinking water, add salt, boil and let the spaghetti cook.
For the sauce, finely chop the garlic and cut the bacon into cubes, which you can fry in a heated frying pan with olive oil.
In a separate bowl, mix eggs, cheese, cream, ground pepper, chopped basil and nutmeg. Beat everything lightly.
Drain the cooked pasta in a colander and place in a frying pan with the fried bacon.
Pour the egg sauce over the spaghetti, stir and turn off the heat.
Carbonara pasta with cream is ready. Serve on warm plates, and optionally sprinkle with grated Parmesan cheese.

5. Cooking carbonara with chicken

This dish, strictly speaking, cannot be considered a classic national Italian cuisine, since spaghetti carbonara does not involve the use of chicken. Yes, and cream is also not added, since it makes the dish much fattier. The classic recipe contains only: bacon, eggs, cheese and, of course, the spaghetti itself. But it’s not for nothing that they say: “if you can’t, but really want to, then you can.” That's exactly the case with this recipe. And why not prepare a culinary masterpiece - pasta carbonara with chicken?

Ingredients:

Durum wheat spaghetti - 300 g
Chicken fillet - 200 g
Parmesan cheese - 50 g
Cream - 100 g
Garlic - 1 clove
Egg - 3 pcs.
Olive oil - 3 tbsp.
Sesame seeds - 15 g
Salt - to taste

Cooking with chicken:

Add 1.5 tbsp to boiling water. oil, salt and cook the spaghetti until al dente.
Wash the chicken fillet, dry with a paper towel and cut into strips.
Peel the garlic and chop finely.
Heat a frying pan, and at medium temperature, fry the chicken fillet and garlic in olive oil. Cook the food for no more than 10 minutes, stirring occasionally to prevent the meat from drying out. Then add salt and cream, which are simmered at the lowest temperature so that they do not curdle.
Prepare the sauce. To do this, beat the eggs with a whisk, add salt, sesame seeds and finely grated Parmesan.
Now combine all the products. As soon as the spaghetti is ready, place it in a colander and then place it in a frying pan with the chicken and garlic. Pour egg sauce over everything and simmer the food for 2-3 minutes over low heat.

6. Carbonara with seafood

Seafood has always been distinguished by its exquisite taste, giving dishes a beautiful appearance that can please the eyes of any esthete. If you are a seafood lover and appreciate all the charm of “sea reptiles”, then this dish will certainly become one of your “signature” dishes.

Ingredients:

Figured pasta (shells, dumplings, spirals, horns) - 250 g
Seafood cocktail - 200 g
Garlic - 1 clove
Cream 40% - 250 ml
Tomato puree - 150 g
Olive oil - 15 ml
Ground black pepper - to taste
Salt - to taste

Preparation of pasta with seafood:

First, defrost the seafood, drain all the liquid, rinse under running water and dry with a paper towel.
Fill the pan 2/3 full with water and boil it. Salt and pour 1 tbsp. olive oil to prevent pasta from sticking. Place the spaghetti in the pan and cook for as long as indicated on the manufacturer's packaging.
Peel the garlic, finely chop and fry in a frying pan with 2 tbsp. olive oil for about 1-2 minutes.
Add seafood cocktail to the pan and simmer for 1 minute.
Then pour in the tomato puree and cook the sauce for 2-3 minutes until the liquid boils slightly.
After that, add salt and pepper, pour in the cream, and boil it, stirring continuously.
Place the finished spaghetti in the frying pan with the sauce, stir thoroughly and serve the dish immediately, otherwise the pasta will cool and the sauce will thicken.

As you can see, there are a huge number of recipes for making carbonara pasta. And each of them is good in its own way. So you have the opportunity to surprise your family with new shades of this dish, because... You probably already understood the main secret of the super-hostess!

Watch the video recipe and tips on how to cook carbonara pasta correctly (Celibacy Lunch with Ilya Lazerson):

Everyone probably knows what pasta is. This is the famous Italian spaghetti. Well, the Italians know a lot about them! Today, there are hundreds of recipes for preparing this world-famous delicacy, and one of them, carbonara pasta, is the “star” of our celebration.

Pasta carbonara - general principles and methods of preparation

Pasta carbonara (or rather pasta a la carbonara) is a “guest” that came to us from distant Italy, which is a dish of spaghetti with fried slices of bacon with cheese and egg sauce. However, this is a classic, Italian version of making carbonara pasta. In many countries, heavy cream is often added to the sauce for taste. Ingredients such as garlic, pepper and other spices are optional and can be added as desired. No one forbids enriching a dish with your favorite ingredients, slightly supplementing the classic composition - after all, we are not Italian chefs!

The advantage of carbonara pasta is not only its amazing taste, but also the speed of preparation! Typically, thin slices of bacon fry in minutes, and pasta cooks even faster. The main rule to follow is that pasta should never be overcooked! It's best, as the Italians say, to serve spaghetti a little undercooked! There is also nothing complicated in making cheese and egg sauce. It is based on eggs and cheese. The sauce does not require heat treatment, and all that is needed is to pour it over the hot spaghetti, stir and wait a couple of minutes for it to “strengthen” from the heat of the aromatic pasta.

Pasta carbonara - food preparation

In its homeland, carbonara pasta is prepared from real spaghetti, guanciale (salted pork cheek), chicken yolks, as well as Parmesan and Pecorino Romano cheeses made from sheep's milk. Fortunately, spaghetti can be purchased at almost any grocery store. As for Italian pork cheek, it is permissible to replace it with smoked bacon, and vary the cheeses to your own taste.

Pasta carbonara - the best recipes

Recipe 1: Italian Carbonara Pasta

The type of recipe is as close as possible to the classic one, but at the same time - successfully adapted to our kitchen. The dish is prepared very quickly, it turns out healthy, tasty, satisfying and at the same time gentle on the figure. After all, spaghetti is a product made from coarse varieties of wheat (this is not bad at all, quite the opposite). In general, try to cook a real classic of Italian pasta, you won’t regret it!

Ingredients (for 4 servings):

— 240 gr. spaghetti
— 8 gr. salt, ground pepper
— 160 gr. pork belly, jowl or bacon
- nine egg yolks
— 80 gr. parmesan
- parsley leaves for decoration

Cooking method:

1. Cut the pork base into small cubes (slices) and fry in olive oil. Then place it on a paper towel to absorb excess fat.

2. Put water in a saucepan to boil. While it is boiling, prepare the sauce. To do this, separate the yolks, beat them with a whisk (not a mixer) until light yellow with a pinch of salt, then add finely grated Parmesan and beat a little again.

3. We also send chopped parsley leaves (without stems) there. Our egg and cheese sauce is ready. Boil the long pasta whole, without breaking it, for about seven minutes from the moment of boiling and mix it with pieces of pork, add two or three tablespoons of olive oil and quickly, before it cools, pour in the sauce.

4. Stir, close the lid for five minutes, place on very low heat, and then place the dish on plates, garnishing with parsley leaves.

Recipe 2: Carbonara pasta with cream

Many Italian chefs do not add cream to carbonara pasta. Since you and I are not Italians, we definitely have to cook spaghetti with cream sauce. By the way, it’s better to buy heavy cream for this purpose, and beat it with a whisk until you get a semi-fluffy mass, and only then mix it with grated cheeses.

Ingredients:

- 200 gr. spaghetti
— 150 gr. raw smoked ham
- 20 gr. parmesan
- 20 gr. any hard cheese
- 100 gr. onions
— 150-200 gr. heavy cream
- 20 gr. unsalted butter
- salt, pepper, spices to taste
- vegetable oil (preferably olive)

Cooking method:

1. Peel and finely chop the onion. In a frying container, mix the oils (butter and vegetable), melt, add the onion and fry until transparent (do not overdo it).

2. Slice the ham and place it in another frying pan, adding a little oil. Fry until done. Place on a paper towel to absorb excess oil.

3. Place water to boil (about two liters), adding salt. Boil the pasta according to the instructions on the package. Place pieces of ham in a container with onions, pour in cream mixed with grated cheese, add the necessary seasonings and salt. Stir and keep on low heat for a while. Mix the sauce with the spaghetti and place the carbonara pasta on plates.

Recipe 3: Carbonara pasta in a slow cooker “Russian style”

Pasta carbonara is a healthy dish in itself. But if you cook it in a slow cooker, then in terms of nutritional quality it will be twice as valuable. So, every housewife in the kitchen has her own miracle device (brand, power, etc.), in which she is well versed, so we will indicate approximate digital values and indicators below. The spaghetti will have to be broken during the cooking process, otherwise it will not fit into the multicooker container.

Ingredients:

— 250 gr. spaghetti
— 250 gr. raw smoked ham (bacon)
- three cloves of garlic
— 250 ml 30% cream
- two tables. spoons of hot ketchup
— 150 gr. parmesan
- salt, basil
- olive oil

Cooking method:

1. Cut the raw smoked ham into thin strips. Fry it in a multi-cooker using the “Baking” mode (approximately) for about ten minutes. Pass the garlic through a press and add it to the ham. Fry for a couple more minutes.

2. Then add cream, seasoning, ketchup, salt, mix and bring the mass until thickened (the mode is still the same - baking). When the sauce reaches the desired consistency, add grated Parmesan. Mix.

3. Place spaghetti on top and pour boiling water over it (enough to cover the pasta, no more). Close the lid and wait until the pasta softens (the “Baking” mode continues to work). Then mix everything and switch to the “Pilaf” mode. We wait.

4. After the signal, take out the pasta, put it in a deep dish, sprinkle with a layer of grated cheese, decorate with herbs if desired and enjoy! As the Italians say - Bon appetto!

Pasta carbonara - useful tips from experienced chefs

— Experienced chefs in Rome advise to complement the dish with high-quality red wine. Just a few drops are enough, which are added during the frying process of the cheek (or bacon), and the dish will acquire a truly unique taste;

— To make carbonara pasta more rich, you should use several types of cheese for the sauce (in Italy they use at least two types);

— From store-bought spaghetti, it is best to choose number twelfth - pasta with a round cross-section;

— It is advisable to use olive oil to prepare pasta carbonara.

Pasta carbonara - general principles and methods of preparation

Pasta carbonara - food preparation

Pasta carbonara - the best recipes

Recipe 1: Italian Carbonara Pasta

The type of recipe is as close as possible to the classic one, but at the same time – successfully adapted to our kitchen. The dish is prepared very quickly, it turns out healthy, tasty, satisfying and at the same time gentle on the figure. After all, spaghetti is a product made from coarse varieties of wheat (this is not bad at all, quite the opposite). In general, try to cook a real classic of Italian pasta, you won’t regret it!

Ingredients (for 4 servings):

— 240 gr. spaghetti
— 8 gr. salt, ground pepper
— 160 gr. pork belly, jowl or bacon
- nine egg yolks
— 80 gr. parmesan
- parsley leaves for decoration

Cooking method:

1. Cut the pork base into small cubes (slices) and fry in olive oil. Then place it on a paper towel to absorb excess fat.

4. Stir, close the lid for five minutes, place on very low heat, and then place the dish on plates, garnishing with parsley leaves.

Recipe 2: Carbonara pasta with cream

Ingredients:

Cooking method:

1. Peel and finely chop the onion. In a frying container, mix the oils (butter and vegetable), melt, add the onion and fry until transparent (do not overdo it).

2. Slice the ham and place it in another frying pan, adding a little oil. Fry until done. Place on a paper towel to absorb excess oil.

Recipe 3: Carbonara pasta in a slow cooker “Russian style”

Ingredients:

— 250 gr. spaghetti
— 250 gr. raw smoked ham (bacon)
- three cloves of garlic
— 250 ml 30% cream
- two tables. spoons of hot ketchup
— 150 gr. parmesan
- salt, basil
- olive oil

Cooking method:

2. Then add cream, seasoning, ketchup, salt, mix and bring the mass until thickened (the mode is still the same - baking). When the sauce reaches the desired consistency, add grated Parmesan. Mix.

4. After the signal, take out the pasta, put it in a deep dish, sprinkle with a layer of grated cheese, decorate with herbs if desired and enjoy! As the Italians say – Bon Appetto!

— To make carbonara pasta more rich, you should use several types of cheese for the sauce (in Italy they use at least two types);

— From store-bought spaghetti, it is best to choose number twelfth - pasta with a round cross-section;

— It is advisable to use olive oil to prepare pasta carbonara.

", "carbonara", etc. These popular and very tasty dishes can be enjoyed in specialized cafes and restaurants, or you can prepare them yourself at home, following a simple step-by-step description of the process.

Today we’ll look at a recipe for carbonara pasta with bacon and cream. Hearty spaghetti, wrapped in the most delicate sauce and soaked in garlic aroma, turns out perfect! Even those who are indifferent to all kinds of pasta often cannot resist this wonderful dish!

Ingredients:

spaghetti - 200 g;
raw smoked bacon - 100-150 g;
cream (preferably from 30%) - 100 ml;
egg yolks - 4 pcs.;
garlic - 2-3 cloves;
hard cheese (ideally Parmesan) - 50 g;
fresh parsley - 2-3 sprigs;
salt, pepper - to taste.

Pasta carbonara recipe with bacon and cream step by step

Cut the bacon into thin, approximately equal strips.
We tear the parsley leaves from the stems and chop them with a knife. Finely chop the garlic.
In a saucepan or high-sided frying pan, fry the bacon slices for literally 2-3 minutes over medium heat.
Next we add garlic to the meat. Stirring, keep everything together on the fire for 2 minutes.
Add parsley, stir and immediately remove from heat.
Carbonara sauce recipe with cream
Now let’s prepare the required carbonara sauce for pasta. Separating them from the whites, place the egg yolks in a small bowl (we will not need the whites in this recipe - we leave them for preparing meringues or other dishes). Grate the hard cheese into fine shavings and add it to the yolk mixture, then pour in the milk cream. Throw in a pinch or two of ground pepper, add salt.
Stir thoroughly, combining the ingredients into a single creamy sauce.
Boil the spaghetti strictly following the instructions on the package. It is important not to overcook the pasta!
Place the finished spaghetti in a colander and immediately place it in a saucepan with the fried bacon. Without wasting time, pour in the previously prepared egg-cream sauce and quickly stir the contents of the pan. Under the influence of the temperature of hot spaghetti, the yolks will quickly reach readiness - there is no need to simmer the finished pasta on the fire!
Sort the spaghetti with bacon into plates. Sprinkle each serving with finely chopped parsley (or decorate with basil leaves); if desired, sprinkle the dish with fine parmesan shavings.

Carbonara pasta with bacon and cream is ready! Enjoy your meal!

In fact, the correct name of the dish is pasta alla carbonara and it is traditionally prepared in Italy with guanciale - salted pork cheek or pancetta - a type of bacon. The sauce uses cheeses such as Parmesan and Pecorino Romano. After this, most of those who want to cook classic carbonara should be upset. Since it is not possible to find guanciale on the shelves of almost all our stores (with the rare exception of specialized ones), and in the recent few years, for well-known reasons, both pancetta and real parmesan with pecorino are also absent.

What to do? Shall we say goodbye to the desire to prepare our dish? I think no. If you, like me, are not ardent lovers of authentic cooking, then stay on the page and see what can be replaced with what, and how it is generally prepared at home. By the way, most cafes and restaurants are now in the same situation, so if you want to try your hand after tasting carbonara there, then all the more boldly grab a knife and... let's go! I really want to chat a little more about what we will cook with and other important points. If you are not interested, just click on the content and jump directly to the recipe, step-by-step photos and description of the process.

Below you will find two recipes. The first is as close as possible to the classic, the second is a simple homemade, everyday imitation “on the theme”. In the first case we will cook from bacon, in the second - from ham. In both cases our cheeses are hard varieties. There will be cream here and there. By the way, they are not an essential component of carbonara. As far as I know, Italians prepare the sauce without them. Well, in the second recipe we will take such liberties as mushrooms and add fresh champignons to the dish.

A very important point! The dish should be served immediately, preferably on warm, heated plates. And this is not a show off, this is a necessity. The sauce retains its delicate texture only when warm; once it cools down, it’s all good. As time passes, the pasta will absorb most of it, and the rest will be lost and all the charm of this dish will disappear. Moreover, it is unacceptable to warm it up.

As for pasta, everything is simple - spaghetti, well known to all of us. Our dish is often called “spaghetti carbonara”. Naturally, if you start cooking, then buy good quality pasta, made from durum wheat and cook it, strictly following the instructions on the package, and it is better to undercook it a little in order to get that “al dente” - a slight degree of undercooking, than to overcook .

You can't do without raw eggs in the dish. But in fact, the chance of getting infected with salmonella is not great now. In addition, the eggs will undergo, at least a small, but still heat treatment.

Carbonara with bacon and cream: recipe with photos

Since we have decided that our recipe is only an imitation of the classic carbonara pasta, we will also use garlic to prepare it. It will add flavor to the dish. The quantity of products is indicated for 3 servings.

Ingredients:

spaghetti – 300g;
hard cheese – 50g;
garlic – 2-3 cloves;
eggs – 2 pcs;
cream 10% - 200ml;
bacon – 100-120g;
cooking salt for spaghetti – 0.5 tsp;
vegetable oil – 2 tbsp.

How to make pasta carbonara at home

First, let's start preparing the products, since the process itself is quick and there will be no time to be distracted there. We measure out the spaghetti. Typically, one serving requires 100 grams of paste. Peel the garlic. If the cloves are large, then two are enough; if they are small, we take three.
Place a pan of water, bring it to a boil, add salt and lower the pasta. You can’t break it, we put it vertically in a bunch. Gradually it will sink to the bottom on its own. Cook over moderate heat for the time indicated on the package.
In the meantime, cut the bacon into pieces (you can use long “noodles”) and remove the skin. It's tough and we don't need it in the dish.
Cut the garlic cloves in half lengthwise. Heat oil in a frying pan, preferably olive oil, and add garlic. Fry it for 1 minute. Then we remove it, it has done its job - it flavored the oil. He is no longer needed.
Place the bacon in the pan and let it cook, stirring occasionally.
At the same time, pour the cream into a bowl and break the eggs into it.
Three cheeses on a fine grater.
Add the creamy egg mixture and beat with a whisk.
Drain the water from the pasta, leaving a little, no more than 1/3 cup. This water may be needed if the sauce turns out thick, thicker than desired.
When the bacon is fried and the pasta is cooked, remove the frying pan from the stove, put the spaghetti in it, mix it with the bacon and the most important thing begins - the carbonara sauce.
Pour the mixture of cream, cheese and eggs into the pan. Immediately begin mixing quickly and intensively. The temperature will cause the mixture to thicken and you want it to cover the entire paste. If you feel that there is not enough sauce, add a little hot water in which the pasta was cooked and stir vigorously again.

Immediately place on plates (don’t forget that they should be warm) and serve. You can sprinkle a little grated cheese on top and garnish with basil leaves. Let's run to the table!