Pasta carbonara

Pasta carbonara

Pasta carbonara is an Italian recipe that originates in Rome. Read more about pasta carbonara .

Pasta carbonara is the most popular Italian pasta in the world. The secret of its popularity is not only in the availability of ingredients and production time. The main thing is its unique taste - creamy and tender, although real carbonara pasta is prepared without cream. It is important to follow the recipe so that the correct sauce comes out.

Prepare pasta carbonara. But this will not be a traditional recipe. After all, in a real, “correct” recipe, instead of bacon, they use jowl or at least pancetta, and do not add any garlic or cream. Nevertheless, the “incorrect” carbonara turns out to be quite tasty. Try both options.

The famous carbonara pasta. Don't listen to anyone, there is no cream in true carbonara. When prepared correctly, you will certainly feel a soft, creamy taste - what this dish is loved for. What's the secret? Try making spaghetti carbonara, it's easy with our recipe.

Pasta in carbonara sauce is a famous Italian pasta with a sauce based on raw eggs, which is cooked through the heat of the fried pasta. The unique carbonara pasta recipe does not use cream, but South American cuisine has put its own spin on the dish, making the addition of cream popular.

Delicious snow-white sauce (creamy carbonara) with the taste of ham, garlic, cheese and a huge amount of cream. This dish was prepared by Italian spouses for their own coal miner husbands. What I forgot to do was sprinkle freshly ground black pepper on top, which is supposed to resemble coal dust.

A common dish in the Lazio region of Italy, pasta carbonara is a flavorful and filling combination of spaghetti, bacon and sauce. The dish is interesting because a rich sauce of eggs, Parmesan and black pepper is added to the finished fried spaghetti with bacon. The heat from the pasta allows the sauce to cook through.

Now I will tell you how to quickly and easily prepare a restaurant-quality dish without much time or effort. Here is a recipe for carbonara pasta with chicken fillet. No matter what kind of novice housewife can handle the production, and the time saved on cooking can be spent on something more enjoyable!

Spaghetti Carbonara with a delicate egg-cheese sauce and thin slices of bacon is a classic of Italian cuisine. This dish is usually prepared with garlic. But this Spaghetti Carbonara recipe does not include garlic.

Is a quick lunch real? Naturally. Let's cook carbonara pasta together.

Now we have Italian classics, but not completely. In fact, it doesn’t matter which state culinary classic in another country will be adapted to local realities. That’s why we seem to have carbonara, but from goods available to us. Pasta carbonara with mushrooms is a very successful and tasty “variation on a theme.” And its indisputable advantage is the lightning speed of production!

A detailed recipe for lovers of Italian cuisine. Cook spaghetti with carbonara sauce with us.

As with almost all sauces, there are a huge number of interpretations. I offer you my Carbonara pasta recipe. Fast, cheap, delicious!

Spaghetti carbonara with bacon is so Italian and always so tasty, no matter what :)

This recipe for penne with carbonara sauce does not require high temperatures - the heat of the cooked pasta is enough for the egg-cream-cheese sauce. In the latter case, you can keep the pan with carbonara pasta on the lowest heat, but no more than a minute.

Pasta with ham and zucchini is perfect for a hearty lunch or dinner. Combine boiled pasta with fried zucchini and ham. Then mix with a sauce made from cream, egg yolks and hard cheese. We warm everything up for a few minutes, and we get a very fragrant and tasty dish.

The eggs for carbonara sauce are cooked with hot pasta. Serve pasta with tomatoes and asparagus.

Oriental style Italian pasta recipe. The Asian flavor of this dish comes from soy sauce, sesame oil and ginger.

How to prepare a quick dinner for the whole family.

One of the most popular (and, most importantly, very common) sauces for Italian pasta is carbonara sauce. All carbonara pasta recipes, in principle, follow classical manufacturing technology. The idea is that the egg and cheese sauce is cooked through with the heat of the cooked pasta. And ziti is a form of pasta (long tubular pasta).

Fettuccine with carbonara sauce and broccoli served with fried eggs.

A classic of Italian cuisine is Carbonara pasta. The recipe for chocolate paste is, naturally, unexpected for us, but Italians have been adding various ingredients to the dough for a long time. The chocolate spread, the recipe for which is offered here, also differs in its typical sauce,

The production of carbonara pasta began not so long ago, in the middle of the twentieth century, in the Lazio region and its capital Rome. Nowadays, not only in Italy they know how to cook pasta carbonara. Italian cuisine has long captured our hearts and stomachs, which is why almost everyone is interested in how to cook carbonara pasta. Carbonara pasta at home is no worse than restaurant pasta, the main thing is to use the right ingredients. This is the secret of how to make carbonara pasta at home. Spaghetti must be made from durum wheat, and the oil must be olive oil. Meat - unsmoked salted pork. Cheese - Parmesan, Pecorino. Carbonara pasta sauce is usually made from eggs, cheese, salt and pepper. But often in Italy they make carbonara pasta with cream. Pasta carbonara with cream has even become the most widespread. So if you have plans for real Italian carbonara pasta, the recipe with cream is also completely authentic. For the creamy sauce, all the same ingredients are used. The yolks must be raw, they are mixed with cream and cheese, and carbonara pasta is poured with this sauce. Traditional Pasta Carbonara Recipe - Carbonara Pasta with Bacon Recipe. But not only pasta carbonara with bacon is prepared, there is a pasta carbonara recipe with mushrooms. For convenience, almost all housewives prepare carbonara pasta in a slow cooker. Carbonara pasta in a multicooker is prepared in the Baking mode, and later in the Pilaf mode. If you have any questions about how pasta carbonara is prepared, a recipe with a photo will probably answer them. So if you want to join Italian cuisine, carbonara pasta is at your service. A video recipe for making carbonara pasta will give you confidence in your culinary capabilities and whet your appetite.

Pasta carbonara

I think that carbonara pasta will appeal to almost everyone, taking into account our genetic love for eating lard. Traditional Italian dish - Pasta alla carbonara.

Usually this is spaghetti - pasta with a round cross-section, about 2 mm in diameter, and usually more than 15 cm in length. Thin spaghetti is called “spaghettini”, and thicker ones are called “spaghettoni”. For spaghetti, oil-based sauces are usually prepared, which moderately linger on the pasta, practically “sticking” to it. But Italian lasagna is layered and baked with meat sauce.

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 paste comes out more correctly.

The word guanciale comes from guancia - cheek. The smell of guanciale is very powerful, the texture is warm, but the most oily. 2nd option - pancetta, literally “brisket”. Pancetta is a fatty piece of pork belly cured in salt, spices and herbs (rosemary and sage). For carbonara sauce, use the fattest pieces of pancetta. Usually carbonara pasta is guanciale or pancetta, although their taste is completely different.

Ingredients for pasta carbonara

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

How to make pasta carbonara

1. 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 prepared for the first time after the end of World War II, when, together with the Allied forces, ordinary South American bacon and a lot of dry egg powder were brought to Italy.

Ham, eggs, parmesan and garlic clove

Pancetta, bacon or smoked lard with sprouts

The most common pasta is spaghetti.

Boil spaghetti in lightly salted water until al dente.

In a frying pan, fry two peeled and crushed garlic cloves in heated olive oil.

Cut bacon (ham, pancetta) into cubes

Then fry in olive oil

Empty the contents of 1 egg into a deep bowl and add two yolks

Using a fork, stir the eggs until smooth.

Grate Parmesan on a small grater

Combine egg mixture and Parmesan cheese

Mix pasta with fried bacon, egg sauce

Mix pasta with fried bacon, egg sauce

Pasta carbonara - spaghetti with egg sauce and bacon

Facts about the recipe

• Evgeniya: I cooked it 50/50 with salami and did not remove the excess protein - it still turned out very tasty!
  Thanks for the recipe 06/20/2020 Reply
• Inna Pavlyuk: I liked your carbonara recipe the most. And the beauty of this dish is sooooo tasty and fast. 03/09/2019 Reply
• maria: Yes, this is specifically carbonara. Totally Italian! And the creator gave a beautiful and Italian description - including Italian pancetta or guanciale. And “about bacon” is said only because pancetta, and especially guanciale, is very difficult to find in the vastness of Russia (our homeland). Read carefully the comments on the recipes; Sergei always makes them accurate and historical. Regarding the recipe to which you provide a link: it also contains “pasta” + jamon. Surprising and very! For where is the Italian pasta alla carbonara, and where is the jamon! Taking into account his completely Spanish origin. Absolutely, applying jamon (narrow and rather dry) to “pasta” - do you think this is culinary?!

07/25/2015 Reply

• Lena: I completely agree with you on everything! The recipe is unique! 12/24/2018 Reply

Carbonara pasta with bacon and cream: a traditional recipe

Beautiful spaghetti with small pieces of salted, not smoked pork. The dish is served with a specially prepared sauce. Pork meat is often replaced with pieces of ham. This dish is common in the Lazio region of Italy.

As we have already realized, the history of the origin of such a dish began in Italy in the same way as lasagna with minced meat. But until now there is no definite version. According to the first, it was made by working coal miners who were then working in the Apennine Mountains. The name of their profession comes from the name carbonaio.

Another says that during the 2nd World War, soldiers from America arrived to defend Italy and brought powdered eggs and bacon, and the 2nd side treated them to pasta. So the two ingredients were mixed and the dish came out. (The older generation of Italy claims that these were true eggs and dry-cured pork).

This dish is also loved in Russia; it is tasty and satisfying. Nowadays, there are many different options for creating such a masterpiece. Now I will tell you several ordinary, traditional and quick recipes for making pasta with bacon and cream at home.

In order to get a perfect Carbanara, we need to choose excellent spaghetti from hard wheat. They should be thin, long and such that the fragrant sauce is simply distributed along their threads. We also don’t forget that the cheese should be of a hard variety, Parmesan is ideal, but if you don’t have the ability, we take any other kind.

Pasta carbonara with bacon and cream according to a traditional recipe

Ingredients:

• Spaghetti - 200 gr.
• Bacon - 150 gr.
• Yolks - 4 pcs.
• Cream 35% - 100 ml.
• Hard cheese - 50 gr.
• Garlic - 1-2 cloves
• Parsley leaves - 2 sprigs
• Salt - to taste
• Pepper - to taste

Manufacturing method:

1. In a deep saucepan, bring a huge amount of water to a boil. Add salt and add hard spaghetti. Cook until al dente, they should become soft, but at this time be elastic.

2. Place the egg yolks in a bowl, pour in the cream and whisk thoroughly with a broom. Add grated hard cheese. Lightly salt and pepper.

3. Cut the bacon into strips. Place in a frying pan and fry for a few minutes until the fat is rendered from the product. You can give it a little time to brown, but don’t overcook it.

4. Pour chopped garlic and parsley into the frying pan and turn off the heat. Drain the spaghetti, let all the unwanted water drain off, combine with the rest of the ingredients, mix and pour in the creamy sauce and stir again.

From the fried pasta and bacon, the yolks will quickly reach readiness and the cheese will melt. Serve the pasta to the table immediately, and when serving, generously sprinkle with cheese and pepper. Bon appetit.

Pasta carbonara with bacon and cream without eggs

Ingredients:

• Spaghetti - 200 gr.
• Cheese (Parmesan) - 100 gr.
• Cream - 200 ml.
• Bacon - 200 gr.
• Garlic - 3 cloves
• Onion - 1 pc.
• Salt - to taste
• Basil - to taste

Manufacturing method:

1. Peel the onions and chop them. At this time, heat the oil in a frying pan and add the crushed garlic. As soon as the smell appears, we remove it and fry the onion for 2-3 minutes.

2. Roughly chop the bacon and add it to the onion for frying, this will take about 5 minutes. Let the spaghetti cook until done, but you don’t need to boil it too much.

3. Add cream to the bacon until it boils, add salt and basil. Meanwhile, the pasta is ready, put it in a colander, then transfer it to the rest of the ingredients and mix, let it brew under the lid for 3-5 minutes. Sprinkle the dish with cheese grated on a medium grater and cover for a few more minutes.

This is such an ordinary and tasty dish, bon appetit.

Traditional recipe for pasta carbonara with creamy sauce

Ingredients:

• Hard cheese - 100 gr.
• Spaghetti - 200 gr.
• Bacon - 100 gr.
• Cream 20% - 150 ml.
• Garlic - 1 clove
• Yolk - 3 pcs.
• Salt - to taste
• Pepper - to taste
• Parsley - 1 sprig

Manufacturing method:

1.Grate the cheese on a small grater and transfer to a bowl. Pour 150 ml into it. cream, add salt and pepper to taste and break and separate 3 yolks from the white. Mix everything and put it aside.

2. Boil the pasta in plenty of water until tender, don’t forget to add salt. Pass the garlic through a press. Fry thinly sliced ​​bacon in a frying pan without oil, it will render the fat, then add the garlic and fry for another 2 minutes.

3. Place the spaghetti with the bacon, pour the sauce there and mix everything thoroughly and quickly, then remove from the heat.

Serve the pasta immediately to the table, sprinkle with herbs and cheese on top. An ideal option for lunch. Bon appetit.

Recipe for pasta carbonara with bacon and shrimp

Ingredients:

• Pasta - 200 gr.
• Shrimp - 200 gr.
• Cheese - 100 gr.
• Cream - 150 ml.
• Bacon - 100 gr.
• Garlic - 1 clove
• Salt - to taste
• Pepper - to taste
• Butter - 50 gr.

Manufacturing method:

1. Boil the pasta in plenty of salted water. Cut the bacon into thin slices. Fry until golden brown and then remove from the pan into a bowl.

2. Peel the shrimp and fry in butter. Then add squeezed garlic, dark pepper, if you like, you can add reddish pepper.

3. Mix the yolk with grated cheese on a small grater, pour in the cream, stir well. Place the cooked pasta into the shrimp, pour in the creamy sauce and add the cooked bacon, then stir.

The dish comes out tender and indescribably delicious. Bon appetit.

Carbonara with mushrooms and bacon

Ingredients:

• Spaghetti - 200 gr.
• Bacon - 100 gr.
• Mushrooms - 200 gr.
• Cheese - 150 gr.
• Cream 0 150 ml.
• Garlic - 2 cloves
• Onion - 1 pc.
• Egg - 3 pcs.
• Butter - for frying
• Vegetable oil - for frying
• Salt, pepper - to taste

Manufacturing method:

1. Cut the bacon into large strips, peel the onions and garlic, and chop into small cubes. Grate the cheese in advance on a medium or large grater. We wash the champignons, dry them and cut them into thin slices.

2. Place butter, garlic and bacon on a preheated stove, then fry, stirring occasionally, for 2-3 minutes.

3. In another frying pan with vegetable oil, separate the onion until golden brown, then lay it out and set it aside. Then fry the mushrooms until golden brown. And cook the spaghetti in salted, bubbling water until done.

4. Place the saucepan with the onions on medium heat and pour 100 ml into it. cream, mix, add mushrooms, add salt and pepper to taste and simmer for 5-7 minutes at low simmer.

5. Place the egg yolks in a bowl, add a little salt and dark pepper, beat a little, then pour in the remaining cream, add the cheese, and mix well.

6. Place pasta in the frying pan, immediately pour in the creamy mixture, add mushrooms and bacon.

Mix everything at a brisk pace and put it on a dish to eat hot. Don't forget to sprinkle with cheese before serving. Bon appetit.

I hope that these recipes have created memories for you and that you will use them without any hesitation.

Pasta carbonara - traditional recipe

Hello, dear hostesses and owners!

I would like to suggest that you now prepare the most delicious spaghetti carbonara according to a traditional Italian recipe. Our fellow citizens have already done a lot with this recipe, so much so that it no longer resembles itself. And not many people already prepare it the way the Italians originally conceived it and prepared it.

And why all? Well, you can’t find suitable components in our stores! We can only get very close to the original, in our own way and with our own similar products. And get your own amazingly tasty version, which will be no worse than the Italian one. You'll see! 😉

The pasta comes out warm, with pieces of fried meat, in a wonderfully savory egg and cheese sauce. Everyone in our family loved it, even me, although I’m not a fan of spaghetti. But with this sauce, I’m ready to eat them, and add some extra.

Spaghetti carbonara - traditional Italian recipe

• Dry-cured pork belly - 400 gr.
• Spaghetti - 300 gr.
• Salt - a pinch.
• Pepper - at your discretion.
• Garlic - 1 clove.

• Egg - 2 pcs.
• Salt - a pinch.
• Parmesan cheese - 100 gr.
• The water in which the pasta was cooked is approximately 100 ml.

Basically, spaghetti from hard wheat is used to make carbonara pasta. Finding excellent spaghetti in Russia is not a problem. The fun begins when you realize that we don’t sell dry-cured pork cheek (guanciale), which the Italians use in this recipe. And Pecorino Romano cheese made from sheep's milk is also a rare guest.

In the absence of suitable ingredients, you have to select ones that are closer to their taste. Therefore, we take dry-cured pork belly as a standard, and raw smoked pork belly will also work on the thin end. They can also replace it with smoked bacon, but remember that there is not much fat in it at all, and this is not authentic.

Cut the brisket into cubes and start frying without oil (you can add a little refined olive oil) in a non-stick frying pan. The lard from the brisket will begin to melt and produce fat. I take a clove of garlic, crush it with a knife and put it in the meat, just so that it gives all its own flavor to the rendered pork fat.

And you also need to pepper this whole thing perfectly; Italians generously pepper their carbonara with freshly ground black pepper, both during the process and in its finished form. But I don’t add much pepper; after all, I cook for the kids, too.

At this very time (even a little earlier, so that the water has time to boil) I set the spaghetti to cook.

They boil for 10 minutes, and we fry the brisket for about the same amount of time, until beautifully browned.

You can even say to the state of golden cracklings.

And when our pasta and meat are almost ready, we make a special sauce. To do this, break 2 eggs (since I have a lot of spaghetti for the whole family, there must be more sauce), and beat them until smooth. Add salt and pepper if desired.

Grate the cheese there on a small grater and mix so that the cheese is completely buried in the egg.

I take the spaghetti out with tongs, straight out of the water, without putting it in a colander, and transfer it to the frying pan with the meat. I turn off the heat, the meat does not have to fry anymore. I pour in a little of the water in which the pasta was cooked.

And then I take the egg-cheese sauce and pour it into the pan. Here it is important not to slow down, but to quickly and intensively knead the sauce into the spaghetti, using tongs (or a fork) to quickly move the pasta and meat so that they are enveloped in the sauce.

If you don’t have time, the egg in the sauce may begin to curl, and the cheese may not melt properly either. And you will end up with pasta with pieces of egg and cheese, which is not great.

I'll show you nearby at the moment. This is the snow-white sauce you should get and cover the entire pasta. It is called creamy, but as you realize, there is essentially no cream here.

In the classic Italian version, we do not use cream, just an egg, cheese and a little pasta water, which is mixed with the rendered fat.

All that remains is to place the pasta on a plate in portions. Be sure to pepper and sprinkle with grated cheese. Serve hot, piping hot!

Then this delicious dish will be at its best! It is truly not only wonderfully tasty, but also very satisfying. Well, it’s a bit fatty, of course, but there’s no time for getting in shape when you’re preparing such a delicious dish. Be sure to try it and write in the comments how it turned out for you.

If you want to see how a unique carbonara is prepared, with cheek and sheep cheese, then take a look at this video from chef Jamie Oliver, he will show you everything carefully:

Bon appetit, dear friends! See you in the latest, tasty articles.