Classic carbonara pasta with creamy sauce - delicious, satisfying and very, very tender. But! It has one drawback - it is addictive. Once cooked, you will come back to this recipe more than once. Therefore, to prepare spaghetti carbonara with cream according to the classic recipe, it is better to choose durum pasta, since 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 required ingredients.

Peel, wash and finely chop the onions. Finely chop or crush the peeled garlic with the back of a knife.

Cut bacon into thin strips.

Heat a frying pan well and put a small piece of butter on it. When it has melted, add the 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 occasionally, wait until it begins to release fat. This will take no more than 5 minutes.

Pour vegetable oil into a preheated pan and put finely chopped onion. Stir until golden brown.

Prepare the sauce: put the yolks in a deep bowl and chop them well.

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

Pour in the cream, add the onion and stir again.

Boil the spaghetti in salted water according to the instructions on the package. In no case should they be digested! They must remain Al dente - "by the teeth".

Put the prepared hot spaghetti in a warm deep frying pan, immediately pour in the sauce. Mix everything thoroughly. Add bacon and mix well again. The paste should be creamy and tender. And the warmth of the spaghetti will cook the egg yolks in a matter of seconds. In a minute, the sauce will thicken to the desired consistency and the dish can be served.

Sprinkle the pasta with Parmesan and serve immediately. Classic spaghetti carbonara with cream is ready for tasting!

Bon Appetit. Cook with love.

The most famous pasta, born in Abruzzo, has 3 must-have ingredients - aged Parmesan cheese, brisket and egg yolks. They are the hallmark of carbonara and never disappear from the recipe, but can be supplemented with cream, garlic, fresh herbs, and onions. A delicious dish is easy to prepare at home if you know its secrets.

Recipe for carbonara with bacon and cream

• Time: 25 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 273 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Ideally, for carbonara, the pasta should be cooked at the same time as the meat part, so as not to heat them up extra.

To do this, choose those that are boiled for 7-9 minutes.

Ingredients:

• spaghetti - 240 g;
• cream 20% - a glass;
• butter - 1 tbsp. l .;
• bacon - 70 g;
• Parmesan - 80 g;
• red onion - 1 pc.;
• cloves of garlic - 2 pcs.;
• chicken yolks - 4 pcs.;
• ground pepper, salt.

Cooking method:

1. Grate Parmesan (leave a small piece), mix with yolks and cream.
2. Add salt and pepper, beat with a whisk.
3. Let the water simmer in a large saucepan and add salt. The recommended rate of salt for pasta is 1 tsp. for 1 liter.
4. Add the spaghetti. Leave the heat high, do not use the lid. Boil as much as written on the package.
5. Finely chop the husked onion, peeled garlic cloves, and bacon. Place in a skillet.
6. Add butter. Frying products is required until soft.
7. Transfer the cooked pasta to a hot pan, heat for a minute, stirring well.
8. Arrange the dish on plates, season with egg-cream sauce, stir. Serve the spaghetti carbonara with the rest of the grated Parmesan cheese.

• Time: 15 minutes.
• Servings Per Container: 4 Persons.
• Caloric value: 337 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Chefs often complement carbonara with bacon with other types of meat products, including smoked sausage or ham. They are taken in the same amount or less as bacon to preserve the traditional carbonara flavor.

Ingredients:

• spaghetti - 300 g;
• ham - 200 g;
• bacon - 200 g;
• hard cheese - 200 g;
• quail eggs - 4 pcs.;
• cream 20% - 150 ml;
• olive oil - 1 tsp;
• salt.

Cooking method:

1. Boil 3-4 liters of water, put spaghetti there, salt. Boil at maximum power without a lid.
2. Pour olive oil into a frying pan, cut ham and bacon into thin strips no more than 3 cm in size on the long side. Fry until golden brown.
3. Mix boiled spaghetti in a pan with ham and bacon, pour over cream.
4. Heat for half a minute, medium heat.
5. Grate cheese, mix with quail eggs and salt. Pour the contents of a frying pan with this sauce and arrange on plates.

Classic chicken recipe

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Caloric value: 237 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Classic carbonara involves the use of 2 types of cheese - Parmesan (with cow's milk) and Pecorino (with sheep's milk).

If you cannot find them, take any matured varieties, but always on different types of milk.

Ingredients:

• long pasta - 300 g;
• chicken fillet - 300 g;
• Parmesan - 70 g;
• Pecorino - 50 g;
• egg yolks - 3 pcs.;
• cloves of garlic - 2 pcs.;
• cream 20% - half a glass;
• olive oil - 2 tbsp. l .;
• basil leaves - 10 pcs.;
• ground pepper - 1/2 tsp;
• salt.

Cooking method:

1. Pour a tablespoon of olive oil into a frying pan, warm.
2. Cut the chicken fillet into small pieces, put in hot oil.
3. Brown for about 15 minutes on a medium burner power, salt, sprinkle with pepper.
4. Place a pot of 3 liters or more on the adjacent burner, let the water boil, salt and add the pasta - you can use classic spaghetti, linguine, spaghetini, bucatini.
5. Cook the pasta for 1 minute less than the instructions require. Place in a colander.
6. Chop the garlic finely, add to the chicken, cook it for another 10 minutes.
7. Add the cream, lower the lid into the pan, simmer for 7 minutes.
8. Toss the yolks with chopped basil leaves, finely grated Pecorino and Parmesan. Salt the sauce.
9. Transfer the cooled pasta to the pan with the chicken and cream, add the egg-cheese mass, mix.
10. Turn off the stove, place the finished pasta on plates and serve hot.

• Time: 15 minutes.
• Servings Per Container: 2 Persons.
• Caloric value: 379 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

In the absence of cream in the kitchen, you can make no less tasty carbonara, only the sauce will be thicker and less in volume.

This can be compensated for by increasing the number of egg yolks - 2 pcs. for every 100 g of dry paste.

Ingredients:

• spaghetti - 150 g;
• egg yolks - 3 pcs.;
• hard cheese - 70 g;
• bacon - 80 g;
• salt - 1 tsp;
• olive oil - to the bottom of the pan.

Cooking method:

1. Put spaghetti in boiling water, add salt. Boil according to the instructions on the package.
2. Put the bacon cut into thin small pieces in a preheated frying pan.
3. Fry until a beautiful crust. Turn off the stove.
4. Mix egg yolks, salt, add finely grated cheese.
5. Add hot pasta to the egg sauce, leave for half a minute.
6. Add bacon, stir, serve.

Mushroom platter

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 310 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: author's.
• Difficulty: medium.

This recipe for carbonara pasta allows the use of any mushrooms - fresh, frozen, pickled, but the latter are recommended to be kept in cold water for half an hour or an hour before frying. This will soften their taste.

Ingredients:

• spaghetti - 250 g;
• frozen mushrooms - 180 g;
• cream 20% - a glass;
• hard cheese - 200 g;
• smoked brisket - 150 g;
• ground basil - 1/2 tsp;
• salt;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. Bring the water to a boil in a large saucepan. Put the spaghetti in there, stir and salt.
2. Cut the brisket into thin short strips, the mushrooms into small pieces.
3. Fry in vegetable oil until golden brown, uncovered, at maximum power.
4. Pour in cream, add basil. Simmer the sauce over medium heat until the cream thickens.
5. Put the boiled pasta in the pan, mix everything. Turn off the stove after a minute.
6. Serve the carbonara sprinkled with grated cheese as soon as it is removed from the pan.

Multicooker option

• Time: 35 minutes.
• Servings Per Container: 3 Persons.
• Caloric value: 327 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

If the multicooker is large, use spaghetti or other long types of pasta for carbonara, and if it is small, use short ones so that you don't have to break them when dipping them into cooking water.

Ingredients:

• farfalle (bows, butterflies) - 220 g;
• smoked brisket - 150 g;
• cream 15% - a glass;
• onions - 1 pc.;
• hard cheese - 200 g;
• dried basil - 1 tsp;
• cloves of garlic - 2 pcs.;
• olive oil - 1 tbsp l .;
• egg yolk - 1 pc .;
• salt, ground pepper.

Cooking method:

1. Chop the smoked brisket finely, do the same with onions. Put in a slow cooker, mix with olive oil.
2. In the "Fry" mode, cook for 10 minutes without lowering the lid.
3. Squeeze the garlic through a press, mix in there.
4. Pour in the cream, wait for it to boil, cook until thickened.
5. Place farfalle in carbonara sauce, add 2 glasses of water. Lower the lid and set the "Spaghetti" or "Rice" mode. Cook according to the numbers on the package.
6. Grate cheese, mix with yolk. A couple of minutes before the expiration of the set time, pour this mass into the multicooker, mix. Sprinkle with basil.
7. After the signal, lift the lid and put the carbonar on the plates.

Carbonara paste from Vysotskaya

• Time: 30 minutes.
• Servings Per Container: 3 Persons.
• Caloric content: 260 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

According to this recipe, the sauce turns out to be very liquid - if you don't like this, take only the yolks from the eggs or reduce their number by 2 times.

Important: before mixing the sauce and pasta, the latter must cool slightly.

Ingredients:

• short tubular pasta - 225 g;
• eggs of the highest. cat. - 4 things.;
• Parmesan - 180 g;
• bacon - 180 g;
• large onion - 1 pc .;
• parsley (bunch) - 2 pcs.;
• salt - 1 tsp;
• olive oil - 3 tbsp. l .;
• ground pepper - 1/2 tsp.

Cooking method:

1. Wait for the water to boil in a saucepan, add salt and pour pasta into it. Cook according to the instructions.
2. Chop the onion finely, brown with olive oil.
3. Add bacon, cut into small pieces, cook until crisp. Spice up.
4. Transfer the boiled pasta to the pan, turn off the stove.
5. Combine eggs with grated cheese, pour this sauce over the dish.
6. Serve under finely chopped parsley.

Video

- This is one of the most popular Italian dishes, which is distinguished by its rich taste and ease of preparation. The classic recipe for pasta or spaghetti Carbonara uses dry-cured pork cheeks, bacon or brisket. Also for this dish, a special sauce is prepared based on raw eggs, Parmesan cheese, spices and salt.

Traditional Italian Carbonara does not include cream, although the recipe that has migrated to other countries has slightly improved and changed. Today we will present a classic simple recipe for Carbonara pasta, as well as several alternative, but no less popular recipes.

Italian recipe for simple carbonara pasta

Italian pasta Carbonara is one of the simplest pasta dishes that can be made very quickly at home. Rich, creamy and delicate in flavor, Carbonara is great for a quick lunch or dinner.

The pasta gets a creamy flavor thanks to a special sauce. This sauce is prepared from raw eggs and grated cheese. In the classic Italian pasta recipe Carbonara cream is not provided. Eggs are cooked from the temperature of just-boiled spaghetti without forming an omelet.

Simple Pasta Carbonara is a traditional Italian recipe. Be sure to try this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritional properties.

• Italian food
• Second courses
• Pasta, Carbonara, Bacon, Recipe
• Total cooking time: 20 minutes
• Prep time: 5 minutes
• Cooking time: 15 min
• 2 servings
• 436 g

Ingredients for Carbonara (for two servings):

• 200 g spaghetti
• 2 tbsp. l. olive oil
• 70 g pancetta or bacon (not smoked)
• 2 eggs
• 50 g Parmesan cheese
• Ground black pepper

Preparation:

1. Put a pot of water on fire, bring to a boil and add salt. Boil the spaghetti until half cooked.
   
   
2. Part of the water in which the spaghetti was cooked is poured into a cup. After that, put the pasta in a colander.
   
   
3. Put the pan on the fire and pour in the olive oil.
   
   
4. Cut the bacon into small pieces, for example, slices or cubes, as you like. Fry in a pan until crispy.
   
   
   
   
5. While the bacon is fried, prepare the sauce. To do this, grate Parmesan cheese on a fine grater and mix it with raw eggs. Add ground pepper and mix thoroughly.
   
   
6. Add the pasta to the pan with bacon, mix and let it warm up well.
7. Remove the pasta and bacon from the heat. Let it cool a little, but not for long, so that the eggs have time to cook from the temperature of the spaghetti, and the cheese melts.
8. Add the egg and cheese sauce and mix thoroughly. If necessary, you can add a little of the water left over from cooking the spaghetti.
   
   
9. We spread the pasta on serving plates. Sprinkle with a little cheese and ground pepper.
10. Serve Carbonara to the table immediately after cooking. We enjoy a delicious and nutritious dish with a light creamy taste and the unforgettable aroma of fried bacon. Bon Appetit!

The nutritional value:

The calorie content of Carbonara paste depends on the fat content of the bacon and other ingredients. On average, 1 serving (218 g) of Carbonara paste contains:

Calories: 738 kcal.

Fat: 12.1 g.

Proteins: 37.8 g.

Carbohydrates: 56 g.

Spaghetti Carbonara with Chicken and Cream

If you love spaghetti and are a fan of Italian food, be sure to try making pasta with chicken and cream. Of course, this recipe is somewhat different from the traditional carbonara, but the chicken dish turns out to be no less tender and appetizing.

Ingredients:

• Spaghetti or pasta - 250 g
• Chicken breast - 2 pcs
• Bulb onion - 1 piece
• Egg - 1 piece
• Cream - 4 tbsp. l
• Grated Parmesan - ¼ cup
• Olive oil - 2 tablespoons l
• Salt to taste
• Ground pepper, spices - to taste

Preparation:

1. Boil chicken breasts in lightly salted water until cooked through, which will take about 30 minutes. After the chicken is completely cooked, remove it from the broth and chop the fillet into small pieces using two forks.
2. Cut the onion into small cubes.
3. Cook the pasta or spaghetti in a large saucepan in salted boiling water until half cooked. Leave a cup of water for further cooking, drain the rest of the water and discard the pasta in a colander.
4. Heat the olive oil in a saucepan or high-sided skillet. Once the oil is hot, add the chopped onion to the saucepan. Saute the onions until soft, so that they are translucent but not golden brown.
5. Then add the chopped chicken and mix thoroughly. Salt the fillets and season with a little pepper. You can add other spices to your liking.
6. Fry the chicken fillet for 5 minutes, until the edges are slightly golden brown. Remove from heat.
7. In a medium bowl, whisk together the egg, cream, and grated Parmesan. Salt a little to your liking, but remember that Parmesan itself is quite salty. Add black pepper, spices to your taste and whisk the sauce thoroughly.
8. Remove the chicken skillet from the stove and add the boiled pasta. Add the resulting creamy sauce and stir until the pasta is well combined with the sauce. You need to cook quickly enough to keep the pasta warm. The whole trick of this recipe is so that the eggs present in the sauce are boiled from the temperature of the pasta, and the cheese, on the contrary, melted.
9. Add a couple of tablespoons of water left over from boiling spaghetti to the dish if the pasta seems too dry and does not mix well with the sauce. Serve immediately with a sprinkle of spices on top. Bon Appetit!

Delicate pasta Carbonara with cream and bacon is in no way inferior to the classic Carbonara. Try our recipe for this wonderful dish. Treat yourself to a nutritious, hearty and flavorful lunch.

Ingredients (for 4 servings):

• 500 g spaghetti
• 2 large egg yolks
• 1/2 cup heavy cream
• 150 g bacon, cut into small pieces
• 2 cloves of garlic, chopped with a knife
• 100 g of Parmesan cheese, finely grated
• Spices (nutmeg, ground pepper) - to taste
• Salt to taste

Preparation:

1. Boil the spaghetti in boiling salted water to keep them slightly damp. We take out 1/2 cup of water, drain the rest of the water. Set aside the spaghetti.
2. Pour olive oil into a deep frying pan. Add chopped bacon and fry it over medium heat until crisp. Add chopped garlic and fry everything together for about 1 minute.
3. While the bacon is fried, pour the egg yolks and cream into a small bowl, add the grated cheese and ground pepper. Mix thoroughly until smooth.
4. Reduce the heat under the bacon skillet to the very minimum and add the boiled spaghetti to the bacon. Add the resulting sauce and a little water left after cooking the spaghetti there. Stir all the ingredients quickly and remove the pan from the heat when a uniform creamy sauce is obtained. Usually, it is enough to hold the pan with pasta on low heat for no more than 1 minute.
5. Transfer the hot pasta to serving plates. Sprinkle with ground pepper and nutmeg on top. You can sprinkle with a little grated Parmesan. We serve the dish to the table and enjoy its delicate creamy taste. Bon Appetit!

In this simple recipe, the traditional Carbonara pasta is complemented by mushrooms. As mushrooms, you can take ordinary champignons, while a small amount of bacon will give the dish an unforgettable aroma and pleasant taste notes.

Ingredients:

• 45 g pancetta (bacon), finely chopped
• 2 tbsp. tablespoons of olive oil
• 250 g mushrooms, sliced
• 1/2 onion, finely diced
• Spices to taste
• Salt and ground black pepper to taste
• 200 g spaghetti
• 2 eggs
• 85 g grated Parmesan cheese
• 2 tbsp. tablespoons of dry white wine
• 10 g fresh basil leaves, torn into small pieces

Preparation:

1. Take a saucepan, pour water into it and put it on fire. Salt and wait for the water to boil.
2. Pour olive oil into a deep skillet or saucepan and sauté chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, fill in the mushrooms and onions cut into slices. Season with salt and seasonings to your liking. When the mushrooms are done, remove the pan from the heat.
3. Place the spaghetti in boiling water, stir and cook until half cooked.
4. Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
5. Drain some of the spaghetti water into a cup and discard them in a colander.
6. Add wine to the pan with mushrooms and bacon and simmer for at least another minute.
7. Remove skillet from heat, add spaghetti and stir thoroughly.
8. Add the egg and cheese sauce, if necessary, add a little of the water left over from cooking the spaghetti. This will make the sauce thinner.
9. The eggs should be cooked at the temperature of the paste. If the pasta is too cold and the eggs are thin, you can put the pan on a low heat and let the dish warm up a little.
10. Transfer the Mushroom Carbonara paste to serving plates, sprinkle with ground pepper and torn basil leaves. Serve immediately before the pasta has cooled. Bon Appetit!

Pasta carbonara with ham and green peas

Ham and green peas are ideal ingredients for making delicious and appetizing pasta with the traditional Carbonara sauce. This recipe will allow you to turn an ordinary dinner into a real feast of taste. Try it, you will not be disappointed!

Ingredients:

• 500 g spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 200 g ham, thinly sliced
• 200 g green peas (frozen)
• 1-2 cloves of garlic, diced
• 3 eggs
• 150 g Parmesan cheese, finely grated
• 3/4 cup cream
• Salt and pepper to taste

Preparation:

1. Before cooking, make sure the onion and ham are chopped and the cheese grated. Peas should be defrosted beforehand. You need to cook the pasta quickly, so prepare the food ahead of time.
2. Cook the spaghetti in a saucepan of boiling salted water until half cooked. Pour about 1/2 cup of water into a cup before draining them. If necessary, it can be used to dilute the sauce.
3. Heat a skillet or saucepan and add olive oil and butter. Next, add the onion and fry it over medium heat until golden brown, about five minutes. Add ham, peas and garlic. Fry it all together.
4. Combine eggs, parmesan and cream in a separate bowl. Mix thoroughly.
5. Add boiled spaghetti to hot ham and peas. Mix thoroughly.
6. Remove the skillet from heat and add the mixture of eggs, parmesan and cream. By the way, if the sauce seems a little thick to you, you can pour in a little water.
7. Season the dish with salt and pepper if desired. Serve the pasta immediately after cooking.

Pasta carbonara is perhaps one of the most famous Italian dishes. If you have not 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 a photo of how to cook spaghetti carbonara at home.

There are dozens of varieties of carbonara in modern cooking. Even in Italy there is no single standard, the pasta is prepared with and without cream, different types of pasta are used, the whole egg is added, or only yolks are used. In some restaurants, for example, an egg is added to the plate when serving, it turns out a homemade carbonara pasta, when the guest has to mix 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 is, the better the sauce will spread over it. They need to be cooked in a large amount of salt water, and to the state of "al dente", that is, "by the tooth", slightly undercooked.
• Ideal to use is pancetta - traditional Italian bacon. Basically, it's a fatty piece of pork belly dried in salt, sage and rosemary. Guanciale, a salted, un-smoked pork cheek, is also suitable. Well, if you couldn't find them, feel free to take a piece of dried bacon or smoked brisket.
• Pecorino romano cheese will do. If you don't like its harsh taste, you can replace it with Parmesan, which goes well with this dish.
• Cream can be added to the paste or carbonara can be cooked without it. A fresh dairy product with a fat content of 10-15% is suitable.
• Eggs form the basis of the sauce, they bring all the ingredients together and are cooked through the heat of just cooked pasta. They must be fresh! For an ideal sauce, for every 0.5 kg of spaghetti, take 3 eggs and 1 glass of cheese.

Cooking technique

The most important thing in making carbonara pasta is to add the sauce in such a way that it does not curl upon contact with hot pasta. To prevent the eggs from curling up, the chefs use different tricks: they let the pasta cool for a few seconds, combine the pasta and a slightly cooled sauce, etc. But in general, the technique remains unchanged:

You need to fry the bacon;
- prepare raw cheese and egg filling;
- boil pasta;
- add the sauce and bacon to the 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 with the even distribution of the egg-cheese mixture. Strictly follow all the recommendations in the recipe with the photo, and you will surely 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

1. 
   First I put the water on the spaghetti. While it was boiling, I, meanwhile, cut the bacon into thin slices (no skin).
2. 
   I put it in a preheated pan and fry for 5-7 minutes over medium heat to melt the fat, and the bacon itself acquired a beautiful blush.
3. 
   Then she poured the cream into the pan. Warmed up, but did not boil.
4. 
   Prepared a dressing. To do this, in a small bowl, I combined raw egg yolk and grated cheese (I left a little for serving). Stirred with a fork.
5. 
   She pounded a few black peppercorns in a mortar.
6. 
   In the meantime, the water was already boiling. I salted it and boiled spaghetti - 1 minute less than indicated on the package. I combined a little undercooked pasta with bacon and cream (at that time they will be still warm, but they will have time to cool down to room temperature). Stirred with a spatula.
7. 
   And immediately, without hesitating for a minute, I sent the egg-cheese mixture into the 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.
8. 
   As a result, the sauce will completely envelop the pasta, saturate it and saturate it with the taste of bacon and cheese.

Serve spaghetti carbonara immediately after cooking, sprinkle with grated cheese and freshly ground black pepper on top (you can not spare it).

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

Carbonara is a great Italian pasta. It is made from common products - eggs, bacon, cheese and, in fact, the spaghetti themselves. Only many chefs and even chefs have the sauce treacherously settling to the bottom of the plate. I will show you how to properly pair the sauce with pasta. With this recipe, you will always get carbonara!

Gourmets often argue over which of the carbonara recipes is authentic. Some insist that there must be cream in the sauce, others consider it sacrilege. The confusion begins with the genealogy: historians have not yet decided where and when this paste was born. Translated from Italian, carbonara is coal miners' pasta. According to one legend, she was loved by workers who burned wood near Rome.

According to another, little convincing version, carbonara came about through Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and egg powder in their backpacks, and the host supplied them with pasta. Americans in their simplicity mixed pasta with scrambled eggs - and carbonara was born.

The legends don't end there. In 2005, an Italian magazine published an article claiming that the carbonara appeared in Osteria delle Tre Corone, in the Veneto region. It was there that the Italian opposition to the Carbonari once secretly met, and the pasta was named after them. Osteria still works and successfully feeds guests with carbonara.

The age of the carbonara is the only thing that is beyond doubt. This is a young pasta; it appeared in recipe books only in the middle of the 20th century. Buy some good Italian durum pasta for her. We need spaghetti - thin long threads, the silky sauce is best distributed over them. How to boil spaghetti correctly so that they do not stick together, our video will tell you at the top of the page.

Discard the spaghetti in a colander and never rinse. Be sure to save a glass of water in which the pasta was boiled. Make this a habit, you may always need a "broth" if there is not enough moisture when mixing the pasta with the sauce.

Who didn’t have pasta rusty and shrimp and green peas stuck together? Intuitively, everyone, as a rule, pours in. But this way the pasta only gets fatter, and the oil destroys the taste of the sauce. The Italians are more cunning, they add a little water from the pasta. Then the pasta turns out to be correct, sliding and shines just like the one served in trattorias in quiet Roman streets.

While the pasta is cooking, chop up the bacon. Better, of course, to take pancetta (it has a more concentrated taste, since the brisket is dried for a long time in the sun), but it is not sold in all stores. Fry the bacon in a skillet over medium heat - the fat should melt out and the pieces are browned. If you turn the burner to maximum, the bacon can burn.

Break eggs into a bowl, grate on a fine grater and stir. Gourmets advise taking Parmesan and Sheep's Pecorino in half, but believe me, after a carbonara with one Parmesan, you still want a supplement.

The most crucial moment is to combine bacon, egg mixture and spaghetti. First add the pasta to the bacon and stir with tongs. If you've mixed them right on the stove, now is the time to remove the pan from the heat. It is very important! Why? Look for the answer to this question in the main video.

The sauce should cover every millimeter of the spaghetti. There is enough heat from the pasta to melt the cheese and cook the eggs. You don’t think that eggs in Carbonara remain raw, do you? If the paste is sticky and lacks moisture, add a little of the stored "broth". In the right carbonara, the sauce glides and shines like silk.

Serve right away, carbonara can't wait. It is often even advised to lay out on heated plates so that the pasta does not cool down longer. In winter, I am ready to eat carbonara at least every evening. It is a perfect, hearty and delicious pasta. In Russian frosts, it warms from the inside. Try it! Bon Appetit!

Carbonara paste

Time

Ingredients(for 2 servings)

spaghetti - 1 pack (about 250 g)

bacon or pancetta - 75 g

hard cheese like parmesan - 50 g

eggs - 2 pcs.

yolk - 1 piece

olive oil - 1 tbsp spoon

garlic - 1 clove

salt - 1 tbsp. spoon

freshly ground black pepper - 0.5 tsp

Preparation

1. In a large saucepan (at least five liters), boil water, add a tablespoon (or even two) salt and add the spaghetti. The water should be fairly salty. Cook as indicated on the package. It is better if the paste turns out al dente, that is, with a tiny white dot inside.

2. Cut the bacon into cubes, chop the garlic. Place a large skillet over medium heat, drizzle with olive oil, add bacon and sauté for 3-5 minutes. During this time, the fat will melt from the bacon, and it will brown itself. Place the garlic in the middle of cooking. When the bacon is browning, remove the pan from the stove and cover with the lid to keep it warm.

3. Grate the cheese on a fine grater. Break the eggs into a bowl, add another yolk, pour in the cheese, pepper and stir.

4. Drain the pasta in a colander, keeping the glass of the "broth". Then transfer to a skillet with bacon and toss with kitchen tongs. If you were mixing on the stove, move the pan to your kitchen counter. Add the egg and cheese paste - work quickly so that it turns into a sauce and covers all of the spaghetti. Is the sauce too thick and not silky? Add a few tablespoons of the "broth" and stir again. Serve immediately, carbonara can't wait!