Pasta carbonara

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 troops, 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 agree with you one hundred percent on everything! The recipe is unique! 12/24/2018 Reply

Carbonara pasta. How to cook

Pasta carbonara or alla carbonara is spaghetti or another type of pasta flavored with black pepper, bacon or ham, cheese and raw eggs. This is a very tasty, nutritious and satisfying Italian dish.

History of pasta carbonara

Pasta carbonara is a relatively new dish. His finest hour came in 1944, when US troops (the United States of America is a state in North America) and brought with them a lot of bacon, which was very welcome for the starving city residents. South American bacon successfully replaced the classic Italian pancetta, and pasta carbonara became an international folk dish. The first mention of this recipe in a cookbook dates back to 1957. Naturally, Italian housewives had previously prepared pasta with deli meats and eggs, but the recipe did not have a stable name.

As for the name of carbonara pasta, everything is covered in mystery. Literally translated from Italian, carbonara means “coal.” There are several versions explaining the connection between spaghetti and coal. The most common of them claims that this ordinary and satisfying dish was invented by coal mine workers, who wanted to rest and quell hunger forever.

According to another version, this pasta was a favorite dish of the Carbonari - rebels who fought the French occupiers and hid in the mountains in the early 19th century. It may also be that the huge amount of black pepper evoked associations with coal dust, and there was really a lot of pepper in the carbonara, it replaced garlic, beloved by the Italians. There is also a version that once upon a time the word carbonara was used to describe black spaghetti tinted with cuttlefish ink, and then this name was transferred to the serving method. There is also a humorous version that claims that the name of the pasta was given by ham, fried to charcoal, but it is unlikely that Italian housewives were so careless about roasting meat.

Pasta carbonara options

In the homeland of the dish, in Rome, it is prepared from pancetta or guanchile, Parmesan cheese and Pecorino Romano. The meat is fried in pork fat or butter, raw eggs are added to the finished dish, and they are cooked under the influence of heat from the paste. Interestingly, onions, garlic and basil are not used in the unique carbonara recipe, although these are some of the most beloved items in Italy.

In the South American version, the meat role is played by bacon, fried in vegetable or butter, and after adding the egg, the dish is kept on low heat for a couple of minutes so that the eggs are cooked. There are options in which only egg yolk is used - this carbonara pasta looks neater, without protein flakes.

Outside of Italy, carbonara pasta is prepared from any hard cheese and deli meats. In some recipes, heavy cream is used along with eggs or instead of them. Almost all recipes contain dry snow-white wine. It is not forbidden to replace smoked meat with chicken or turkey; skinless breast in particular looks perfect in this dish. In dietary versions of carbonara, you can find mushrooms or eggplants instead of meat, and broccoli or green peas can be cooked along with the pasta.

Carbonara Pasta Recipes

Spaghetti Alla Carbonara recipe

Ingredients:
1 pack of spaghetti,
4 eggs,
1 cup of grated Parmesan,
8 strips of bacon,
30 g butter
salt, dark pepper to taste

Preparation:
Finely chop the bacon and fry in oil until crispy. Mix eggs with grated cheese. Place spaghetti in salted boiling water, cook until tender, drain. Add bacon to hot spaghetti, add eggs and cheese, butter and plenty of pepper. Stir well and keep on low heat for a couple of minutes. Serve hot.

Carbonara pasta with white wine

Ingredients:
500 g spaghetti,
200 g smoked meat,
2 tsp.
olive oil, 50 ml dry snow-white wine,
4 eggs,
50 g hard cheese,
50 ml heavy cream,
black pepper, nutmeg to taste

Preparation:
Cook the spaghetti in plenty of salted water. While they are cooking, cut the meat into small cubes and fry in a large frying pan until translucent. Pour wine over the roasted meat and leave on low heat for a couple of minutes. Beat eggs together with cream and grated cheese. When the spaghetti is cooked, drain the water, transfer the spaghetti to the pan with the meat, pepper, season with nutmeg, and stir well. Pour the egg mixture over the spaghetti, stir again and turn off the heat.

Carbonara with herbs

Ingredients:
400 g pasta,
1 bunch of wild garlic or other greens,
200 g bacon,
4 yolks,
200 g heavy cream,
50 g hard cheese,
salt, pepper, olive oil to taste

Preparation:
Cook the pasta until tender, drain the water. Fry thinly sliced ​​bacon in olive oil, add pasta, fry everything together. Beat the yolks with cream and finely chopped herbs, add grated cheese and pepper. Pour this mixture over the pasta, stir and remove from heat.

Spaghetti carbonara with mushrooms without eggs

Ingredients:
500 g spaghetti,
250 g new champignons,
150 g bacon or ham,
200 ml cream,
20 g butter,
1 onion,
salt and pepper to taste

Preparation:
Let the spaghetti cook. Meanwhile, thinly slice the onion and mushrooms and fry in half the butter until the water evaporates. Pour in the cream, add spices and simmer over low heat for 5 minutes. In a separate pan, fry thinly sliced ​​bacon in oil. Form the dish when serving: place the spaghetti on plates, sprinkle with bacon, pour over the sauce.

Pasta carbonara with chicken and mushrooms

Ingredients:
400 g penne, farfalle or other types of pasta,
2 chicken breasts,
3-4 slices of bacon, 250
g new mushrooms,
200 ml cream,
100 ml dry white wine,
2 yolks,
salt, pepper, herbs to taste

Preparation:
Let the pasta cook. Cut the breast into cubes, lightly salt, fry in olive oil until golden brown and transfer to a plate. In the same pan, fry thinly sliced ​​bacon, add diced mushrooms and cook until soft. Pour in the wine and cream, add salt and pepper, bring to a boil, return the chicken pieces to the pan and simmer the whole thing for 5-7 minutes. Cool the sauce slightly and stir in the yolks one at a time. Place the finished fried pasta into the sauce, stir well and immediately place on plates, garnished with herbs.

Whatever recipe you choose, pasta carbonara is always very quick, simple and unforgettably delicious.

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.

Pasta carbonara

Pasta carbonara is one of the traditional and most recognizable dishes of Italian cuisine, which has gained enormous popularity and well-deserved recognition throughout the world. I am sure that most of my readers have tried this dish at least once in their lives in a cafe or restaurant, but perhaps not everyone realizes that creating this dish at home is easier than usual, so there is no need to waste your time and considerable money on a trip in a restaurant. You can very quickly and quite inexpensively prepare carbonara pasta at home and at least for a while create the atmosphere of Mediterranean Italy in our formidable Russian climate

It is curious that pasta carbonara got its name from the word “coal” (in Latin - carbon). It is believed that this dish was invented by Italian coal miners (carbonaio), who in the 20s of the 20th century worked for several months in a row in the Apennine Mountains, mining coal, and cooked food on the fire from improvised goods - pasta, raw smoked pork, eggs and hard cheese . This is how this ingeniously ordinary dish appeared, consisting of only a few ingredients, but capable of satiating for several hours and delivering true gastronomic pleasure.

I offer you a traditional recipe for carbonara pasta with bacon and cream sauce, which is prepared very quickly and simply from goods that are always on hand. Therefore, this recipe can be used for various unexpected events, for example, unexpected guests. In addition, this dish can be quickly whipped up for a home dinner, when in the evening after work there is neither time nor energy for long cooking. And the kids eat this pasta so much that you just can’t pull it off by the ears. And this is completely logical, because pasta in creamy cheese sauce turns out so tender and juicy that it simply melts in your mouth, and delicious slices of fried bacon give this dish a richness and special taste. Be sure to try making pasta carbonara for your own family and guests using this simple recipe, and you will definitely appreciate this most popular Italian dish!

Necessary information

How to cook pasta carbonara - traditional recipe for pasta carbonara with bacon and cream sauce with step-by-step photos

INGREDIENTS:

• 400 g pasta
• 250 g bacon
• 3 teeth garlic
• 200 ml cream 10 – 20%
• 2 egg yolks
• 100 g parmesan or other hard cheese
• salt, pepper, basil, oregano

COOKING METHOD:

1. In order to prepare carbonara pasta at home, you need to cut the bacon into strips and the garlic into thin slices.

2. Fry the bacon in a preheated frying pan without adding oil for 8 - 10 minutes until golden brown.
3. Add garlic and cook for another 2 - 3 minutes until a strong garlic smell arises.
4. While the bacon and garlic are frying, boil the pasta in salted water for 8 - 10 minutes according to the directions on the package. Drain the water completely and throw the pasta into a large saucepan without rinsing it with cool water.

5. While the pasta is cooking, prepare the creamy carbonara pasta sauce. To do this, place the egg yolks in a deep bowl.

6. Pour cream into the yolks, add salt and spices and mix everything well with a whisk.

7. Add cheese, grated on a small grater, and mix everything thoroughly into a homogeneous mass.
Creamy carbonara pasta sauce is ready! 8. Pour the creamy sauce into the pan with the hot pasta and mix everything thoroughly.

9. Remove the fried bacon from the frying pan with a slotted spoon to free it from the melted fat, add it to the pan with the pasta and mix everything carefully but thoroughly again.

A very tasty, satisfying and special pasta carbonara according to a traditional recipe with bacon and cream sauce is ready!
When serving, you can additionally sprinkle grated cheese on top or simply fresh herbs. Bon appetit!

How to create diet pasta carbonara

Despite the list of high-calorie ingredients, carbonara pasta is not as scary for healthy eating enthusiasts as you might imagine. There is also usefulness in it, and therefore you can completely pamper yourself with this dish from time to time, especially if you make several small changes to the initial recipe.

Firstly, to make pasta you should use pasta only from hard types of wheat, because it is much healthier and one and a half times less caloric than the cheapest pasta made from baking flour. Secondly, instead of bacon, you can use ham, carbonated meat or other low-fat boiled-smoked delicacy as the inside. And, thirdly, it is better to choose cream and cheese for the sauce with low fat content.