Spaghetti carbonara with cream (traditional recipe)

Ingredients

Spaghetti – 200 g

Parmesan cheese – 50 g

Garlic – 2 cloves

Butter – 1 tsp.

Vegetable oil – 2 tbsp.

Dark ground pepper - a pinch

265 kcal
20 minutes.
20 minutes.

Photo of the finished dish

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Video recipe: Spaghetti carbonara with cream (traditional recipe)

Step-by-step recipe with photos and videos

Traditional carbonara pasta with creamy sauce is delicious, filling and very, very warm. But! It has one drawback - it is addictive. Once you prepare it, you will come back to this recipe more than once. Therefore, to make spaghetti carbonara with cream according to the traditional recipe, it is better to choose hard pasta, because they are completely absorbed by the body and cleanse it of toxins, thanks to which our figures will not change for the worse.

Prepare the necessary ingredients.

Peel, rinse and finely chop the onions. Also finely chop the peeled garlic or crush it with the back of a knife.

Cut the bacon into thin strips.

Heat a frying pan well and place a small piece of butter on it. When it melts, add chopped garlic to the pan.

After 30 seconds (the garlic should not change color, otherwise it will taste bitter in the finished dish), add the bacon, stirring, wait until it begins to release fat. This will take no more than 5 minutes.

Pour vegetable oil into a heated frying pan and add finely chopped onion. Stirring, fry until golden.

Prepare the sauce: place the yolks in a deep bowl and beat them well.

Add salt and ground dark pepper to taste. Add grated Parmesan cheese.

Pour in the cream, add the onion and mix everything again.

Boil the spaghetti in salted water according to the instructions on the package. Under no circumstances should they be overcooked! They should remain Al dente - “by the tooth”.

Place the finished hot spaghetti in a warm deep frying pan and immediately pour in the sauce. Mix everything thoroughly. Add bacon and mix well again. The pasta should become creamy and tender. And the warmth of the spaghetti will cook the egg yolks in seconds. After a minute, the sauce will thicken to a suitable mixture and the dish can be served.

Sprinkle the pasta with Parmesan and serve immediately. Spaghetti carbonara with cream according to a traditional recipe is ready for tasting!

Pasta Carbonara with creamy sauce

Pasta carbonara is the most popular pasta. Ordinary in production. It has a unique creamy cheese taste.

Ingredients for Pasta Carbonara with Creamy Sauce:

Spaghetti – 250 g
Parmesan – 100 g
Bacon - 50 g
Cream (20%) – 200 ml
Egg yolk – 4 pcs.
Garlic - 1 tooth.
Greens (For decoration) - 1 bunch.
Salt (To taste) - 1 tsp.
Allspice (To taste) - 1 tsp.

Production time: 20 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 2205.7 kcal	proteins 96.9 g	fat 151.9 g	carbohydrates 197.4 g
Portions
kcal 551.4 kcal	proteins 24.2 g	fat 38 g	carbohydrates 49.4 g
100 g dish
kcal 275.7 kcal	proteins 12.1 g	fat 19 g	carbohydrates 24.7 g

Recipe for Pasta Carbonara with Creamy Sauce:

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September 10, 2014 Tatyana-Vishenka #

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. Let's add a little 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 over the bacon, pour in the sauce 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.

Carbonara pasta with cream

Spaghetti pasta – 400 g
Bacon or brisket – 200 g
Cream 20% – 150 ml
Egg yolk – 2 pcs.
Parmesan – 40 g + for serving 10 g
Salt
Freshly ground pepper
A handful of pine nuts (optional)

Continuing the theme of Italian cuisine, we now have carbonara pasta with cream . So creamy, warm and addictive! Be careful!

The techniques for making carbonara and the recipes are a huge number. There is a lot of noise around this beloved dish: some add greens and nuts, while others categorically refuse them. There are those who replace cream with butter and bacon with chicken. Your head spins when you look for that recipe on the Internet, but I still found something for myself and quickly share it with you! And yes, I don’t claim the “Most Authentic Carbonara” award, but at the same time I don’t want to deviate from the original at all. I am constantly improving in making sauces, pasta and pizza, so I love it all so much and am crazy about Italian cuisine in general! If you, like me, love to experiment and are also in search of perfect carbonara, then join us!

What you need to know about pasta

To begin with: pasta/pasta is the basis of all the basics, everything is serious here. Like other products, you need to approach pasta with your brain. The main point in choosing pasta is the composition and variety. It all started when at some point I got tired of the boring, uninteresting and monotonous pasta, I started reading different articles, making comparisons and came to the following conclusions. Completely for almost everyone lying on the surface.

1) Pasta products should be chosen from group A, made from hard wheat flour (durum) of the highest, first and second types, and their protein must be at least 12 g, in the standard all 13-14! Such pasta is the least caloric and does not have such a big impact on our figure. Everything in moderation, of course! Well, I usually prefer an Italian manufacturer.

2) Ingredients. Naturally, Italians select the ripest, freshest and simply the best products for their dishes. With this, things are different for us, the reality is different. But any small-town Italian restaurant will not be closed because the tomatoes for its pasta or pizza did not ripen under the Tuscan sun! Even on the Russian market you can buy good products. The same chopped tomatoes of Italian origin (I talked about them here: Traditional Pizza Margherita), olives from a large hypermarket, for duck fillet, chicken you can go to the city market, etc. Even these comfortable counters with the freshest herbs in chain stores - extremely comfortable! And cheese factories - at the moment they are stylish and everywhere - absolutely cool, by the way, I saw the delivery of new seafood on Instagram - also great! In general, we are not hopeless!

3) And the last thing: sauce. I can sing praises here for a long time, but the essence is the same: a correctly selected sauce for pasta, with the introduction, again, of good ingredients - the 3rd component of an impeccable pasta!

Let's boil the water

Forgot to mention. It is easier than usual to distinguish excellent pasta from bad ones: low-quality pasta is dull, has little pale color and is brittle. The pasta is of good quality, has a beautiful wheat color and is denser, and most importantly, it takes at least 8-9 minutes to prepare. I cooked my pasta for about 13 minutes!

So, put a pan of salted water on high heat.

While the water is boiling, let’s get to the “insides.” For pasta, I use lean brisket. Unlike bacon, it is more tender and less fatty, which is why I love it. In fact, bacon or brisket is not the case and it doesn’t matter what your heart is most inclined to, then use it! So, let's cut the meat into cubes.

Melt the butter in a deep frying pan (wok) and throw in the brisket. Fry until golden brown, about 5-7 minutes or so.

If you wish, you can add 2-3 cloves of garlic at this step and remove them before serving.

Meanwhile, prepare the carbonara sauce. To do this, beat two large egg yolks in a small bowl using a fork.

Add about 2-3 tsp. grated parmesan. Let's add salt and pepper.

Pour in 150 ml of cool 20% cream and mix everything well with a fork.

We return to our brisket, remove it from the heat and leave it aside. We will return to it a little later.

In the meantime, the water has already boiled, let's slightly reduce the heat and start putting 400-500 g of spaghetti into the water. First, put them in a saucepan, and when the bottom of the pasta softens, use tongs to lower the pasta completely into the water. Cook according to the instructions on the package.

A couple of minutes before the pasta is ready, return the pan with the brisket or bacon to medium heat. And now, once the pasta is cooked, we take it out of the water with tongs (there is no need to drain the water and take out the colander too!) and transfer it to the frying pan with the meat.

Carefully mix the spaghetti and brisket and add almost 100 ml of spaghetti water with a ladle or mug. This starchy water will help us “glue” the creamy sauce with the pasta; it will allow us to achieve that viscosity of the pasta and give the sauce thickness!

Once the water is half absorbed into the pasta, reduce the heat to low or turn it off completely. Pour our sauce into the pan. Mix everything thoroughly, our pasta must be creamy and tender. Remove from heat. Egg yolks need very little time to cook, almost a few minutes, and since our pasta is hot - just a matter of seconds. So don't even worry about this! They don't need much time to cook. Salt and pepper. Let's taste it. Despite the fact that the brisket is salty, and we also salted the sauce and water, there is still often not enough salt. Bring the pasta to taste.

Mix the paste thoroughly, but do not remove from the stove. After 1-2 minutes, the sauce will thicken to a suitable mixture and you can put the dish on plates!

For the finishing touch, fry a handful of pine nuts in a dry small frying pan. Almost 3-4 minutes, and the nuts became a cool golden color. Just look!