The cost of products on 06/16/14: 420 rubles.

Spaghetti alla carbonara is one of the simplest and most popular pasta recipes in Italian cuisine. There are many ways to make carbonara paste. I chose the one in which I added bacon and cream.

The preparation of this simple dish will take 30 minutes and will cost 420 rubles.

I advise you to cook
.
30 minutes and 400 rubles  can do 3 large servings  real creamy carbonara paste, without cream.
  Be sure to try it. I am sure you will like it.
  You will also learn how carbonara paste appeared, how it is prepared in different countries of the world and why you should not be afraid of salmonellosis in raw eggs.

Spaghetti carbonara with bacon and cream. Step by step cooking at home:

1. We put salted water for spaghetti on fire, in the classic ratio of 1000/100 / 5-10 (water / paste / salt).
     Strip the bacon into strips. Small chop the onion and garlic. We wash the greens.
     In a preheated frying pan with oil, fry chopped garlic for a minute. Then add the bacon to the pan and fry over medium heat.
     After a couple of minutes, when the bacon is lightly browned, we send the onion into the pan. Stir occasionally.
   
   
2. Now you need to separate the yolk from the protein for the future carbonar sauce. There is a very simple way.
     We will prepare two plates. We break an egg into one of them.
     We take a plastic bottle. Squeeze it a little and bring it close to the yolk.
     Now slowly open the bottle until the yolk begins to dock to the neck.
     As soon as the yolk began to enter the bottle, sharply expand the squeezed plastic.
   
3. It remains only to transfer the yolk to an empty bowl and not press the bottle hard again. So you need to do with all the eggs.
   
4. It is better to use a plastic bottle from Coca-Cola, sprite and the like, since they have thicker plastic and thus it is more convenient to control the yolk in the bottle. In a "soft" container, the yolk is often deformed. Well, or it's my crooked hands in everything to blame \u003d).
   
5. If the water boils, then we throw spaghetti cooked. You do not need to break them, after 1-2 minutes they themselves will begin to sink into the pan. You can speed up their immersion by pressing them to the bottom with a fork.
   
   
6. Shake the egg yolks. Cut the greens and add together with the pepper to the yellow mass.
     Dilute with cream and mix. Add salt and pepper.
   
   
7. Three parmesan and add the bulk to the creamy sauce.
     The rest will go to sprinkle the finished dish.
     Throw in a container a small piece of butter.
   
   
8. Throw the finished spaghetti into a colander and send it back to the pan.
     Next, add the bacon with onions. Mix.
     Then pour the cream sauce and mix everything again.
   
   
9. Spaghetti carbonara with cream and bacon ready.
     Generously sprinkle your serving with cheese. Buon appetito.
   

Original recipe alla carbonara paste  (Italian. Pasta alla carbonara) - this is spaghetti with small slices of guanchial (salted, smoked Italian pork cheek) mixed with a sauce of eggs, parmesan and pecorino romano, salt and freshly ground black pepper.

Carbonara sauce comes to full readiness from the heat of freshly cooked pasta. Guanchial is often replaced by a pancetta.

The dish was invented in the middle of the 20th century. Carbonara pasta is traditional for the Italian region of Lazio, whose capital is Rome. In other countries, cream can be added to carbonara sauce, and the cheek is changed to smoked bacon.

Substitutions and nuances in the recipe:

Bacon  can be replaced with any ready-made pork part: brisket, carbonate, ham, loin.

Greenery  in the recipe is added at will and taste preferences or not added at all.

Cream  take fatty, from 20%.

Empty plastic bottle with a capacity of 0.5 liters. will need for easy separation of egg yolk from protein. You can do without it if you know a simpler method.

Italian chefs know how to cook carbonara pasta at home. In Italian cuisine, a huge number of pasta recipes, and the top of the championship is held by carbonara pasta recipes, which is a dish of spaghetti, bacon and egg-cheese sauce.

Carbonara appeared in Italy in the middle of the last century and instantly became popular in all countries of the world. The recipes are practically the same except for some points. The important thing is that spaghetti is cooked at the same time as the filling.

Classic Carbonara Pasta

Classics are classics, there is nothing to add. From carbonara all households are delighted.

Ingredients:

• Fatty brisket - 250 g.
• Eggs - 2 pcs.
• Yolks - 2 pcs.
• Olive oil - 1 teaspoon.
• Grated Parmesan Cheese - 250 g.
• Pepper, spices, salt.

Cooking:

1. Boil spaghetti in a standard way. By the time they are ready, the sauce should be ready, so be sure to study the cooking time on the packaging. If it takes less than ten minutes to cook pasta, start cooking the filling a little earlier.
2. While the spaghetti is boiling, make the sauce. Heat olive oil in a pan and add the finely chopped brisket. After frying, transfer the brisket to a dish. Once it has cooled, combine with eggs, yolks and grated cheese. Pepper the mass, pour a few tablespoons of water and mix.
3. Ready spaghetti do not recline in a colander and do not rinse. Using two spoons, put on a large plate, and put the filling on top. The rest of the work will be done warmly. The eggs will become thick and the cheese will melt, resulting in an excellent carbonara paste.

Carbonara pasta in a multicooker

Using a slow cooker makes the nutritional quality of the paste more valuable. I hope you have such a technique at your disposal. If carbonara spaghetti do not fit in the container, break them.

Ingredients:

• Spaghetti - 250 g.
• Raw Smoked Ham - 250 g.
• Garlic - 3 cloves.
• Cream 30% - 250 ml.
• Hot ketchup - 2 tbsp. spoons.
• Parmesan - 150 g.
• Olive oil, basil, salt.

Cooking:

1. Cut the ham into thin strips and fry in the slow cooker for ten minutes, turning on the baking mode. After, send the garlic passed through the press to the container and fry for several minutes.
2. Add cream along with ketchup, salt and seasoning, mix and wait until the mass thickens. Once the sauce has the desired consistency, enter the cheese and mix.
3. Put spaghetti on top of the sauce and pour boiling water so that the water covers completely. Wait for the pasta to soften, then mix and turn on the pilaf cooking mode.
4. When the slow cooker gives a signal, put the carbonara paste on a dish, sprinkle with grated cheese and decorate with chopped greens.

Video recipe

How to Make Shrimp Carbonara Pasta

The classic pasta recipe that I shared above is popular among Italians. But many of them use not only bacon for cooking carbonara. Brave culinary specialists during the experiments add seafood to the dish, including shrimp.

Ingredients:

• Spaghetti - 250 g.
• Bacon - 200 g.
• Cream 20% - 100 ml.
• Frozen Shrimp - 300 g
• Parmesan - 70 g.
• Italian spicy herbs, salt and pepper.

Cooking:

1. First, in a small saucepan, bring the cream to a boil. Combine them with grated cheese and boil for ten minutes. At the time of cooking, cut the bacon into thin cubes, stripes or slices.
2. Prepare the shrimp in a separate container by following the instructions on the package. As a rule, it is enough to boil them in salted boiling water. You do not need to add bay leaf to the water, this will badly affect the delicate aroma of creamy sauce and seafood.
3. In a third bowl, boil the spaghetti almost until cooked, but not until the end. Add shrimp and sauce to them. Remember, all the constituent carbonars are cooked at the same time.

I hope you do not have difficulty with the preparation of carbonara with shrimp. If the first attempt fails, do not be discouraged and cook pasta, and the next time, after working through the mistakes and reading my tips, achieve the result. Cooking is a complex science, the highest peaks of which are conquered only by courageous and persistent cooks.

Sauces for Italian pasta

The sauce is an indispensable companion of Italian pasta, not just carbonara. And gourmets consider it the heart of the dish.

Culinary specialists use various products to prepare sauces, including greens, eggs, vegetables, cheese, meat and seafood. There are also basic ingredients - olive oil, hard parmesan, ground pepper, nutmeg, basil and garlic.

Pasta with cheese and meat is a high-calorie dish. If a strive to lose weight  or caring for a figure, replace these ingredients with sauces based on herbs, nuts and vegetables.

Bolognese sauce

Bolognese sauce is the most common, even more popular, carbonara. The geniuses of the kitchen manage to cook masterpieces on its basis, including Italian pasta. I will share the cooking technique.

Ingredients:

• Ground beef - 250 g.
• Tomatoes - 8 pcs.
• Garlic - 1 large clove.
• Parmesan - 100 g.
• Red wine - 0.5 cups.
• Sulfur pepper, oregano, basil.

Cooking:

1. To start, fry the minced meat in olive oil. Pour the wine into the pan, crush the lumps with a fork and wait until the liquid has evaporated.
2. Add the diced tomatoes to the minced meat, mix and simmer over low heat for about half an hour. Do not use tomato paste instead of fresh tomatoes. This will ruin the taste of bolognese.
3. Add the chopped garlic along with the seasonings and simmer for about ten minutes.
4. Use Parmesan last, sprinkling with cheese the pasta laid on a plate, drizzled with sauce.

Carbonara sauce

No less popular is carbonara sauce. It is served with spaghetti, but it is good with other specialties. Creamy carbonara has a rich taste that gourmets like. Even baked salmon cannot compare with it.

Ingredients:

• Cream - 100 ml.
• Ham - 75 g.
• Bacon - 75 g.
• Eggs - 3 pcs.
• Onion - 1 head.
• Garlic - 2 cloves.
• Cheese - 50 g.
• Olive oil - 50 ml.
• Basil, pepper, salt.

Cooking:

1. Peel the garlic cloves and cut into four parts. Place the garlic in a skillet with preheated butter. After transferring the aromas to the oil, remove the garlic.
2. Grind the ham and bacon as you like. The slicing form does not play a role. For carbonara, cubes, strips or cubes are suitable. Pour the chopped meat into the pan.
3. Add chopped onion to the meat and sweat for several minutes. Add salt to the bowl with cream, grated cheese, eggs and mix.
4. At this point, put in the cooked pasta until half cooked, cover with a lid and wait five minutes. During this time, the eggs will make the carbonara thick. It remains to decorate the dish with grated cheese, basil and season with pepper.

Pesto

Pesto sauce gives fish dishes and meat notes of variety, however, and with pasta it combines perfectly. Pesto is being prepared elementarily, not even a gas stove is needed.

Ingredients:

• Parmesan - 50 g.
• Garlic - 2 cloves.
• The juice of half a lemon.
• Olive oil - 100 ml.
• Pine nuts - 50 g.
• Basil - 1 bunch.

Cooking:

1. Initially prepare the components of the dish. Peel and chop the garlic, and wash the basil, dry and chop finely. Combine the ingredients, add the grated cheese and grind in a mortar.
2. Add the oil to the resulting mass and mix. Get a homogeneous mixture. It remains to salt the pesto and season with lemon juice. You can serve with any hot dishes, croutons and pasta as well.

Video recipe

Mushroom sauce

Mushrooms are suitable for cooking, but if there are no such mushrooms, champignons, which are sold in any supermarket, are also suitable.

Ingredients:

• Fresh mushrooms - 250 g.
• Fleshy tomatoes - 2 pcs.
• Garlic - 2 cloves.
• Vegetable oil, red pepper, parsley, salt.

Cooking:

1. Clean the mushrooms with wet paper towels and remove the bottom of the legs. I do not advise washing mushrooms, as they absorb a lot of moisture and lose their taste. After the forest product, cut into small pieces and set aside.
2. On the tops of the washed tomatoes, make cross-shaped incisions and dip in boiling water for several minutes. Then pour over with cold water, peel, remove seeds and cut the pulp into cubes.
3. Put the peeled and chopped garlic in a pan and fry in oil along with red pepper. Add chopped mushrooms to this, stir and fry for five minutes over high heat.
4. It remains to sprinkle with parsley mushroom sauce, add tomatoes, salt, season with pepper and wait a few minutes.

This is not a complete list of recipes, but for a variety of everyday menus, these options are enough. If the pasta is small, cook the meat in French. Get a European lunch.

How to eat pasta and not get fat?

Dishes from pasta of different colors, sizes and shapes in Italy are called pasta. Italians eat these wonderful culinary masterpieces always and everywhere, while maintaining their attractiveness and harmony. I think they know some secrets. And indeed it is.

In Italy, pasta is made from durum wheat, which does not contribute to weight gain. Initially, the formulation of the paste involved the use of flour, vegetable oil, water and salt. Now they add eggs to them along with spices, herbs and additives.

Spaghetti Carbonara is one of the most common dishes in Italy. Simple, hearty, incredibly tasty due to the thick sauce with a rich taste and aroma, carbonara paste is loved in all Italian corners, so is it any wonder that the authorship of this dish is attributed to itself in different regions of Italy? We will tell you what a real Italian pasta alla carbonara dish is, how it was born, what variations it currently has and how to cook carbonara pasta in an ordinary kitchen.

Pasta carbonara recipe with bacon and cream is a popular and common recipe not only in Italy but also in Russia. In fact, what could be tastier than fried bacon flavored with fresh cream and cheese? But this is a real historical recipe, which was invented by the ancestors of the dish - free coal miners of Italy, who extracted carbone (it.) - charcoal, and therefore forced to spend most of their lives in the forests. They came up with food for themselves from slices of smoked bacon and brisket, pasta that had been stored for a long time and did not spoil, as well as sheep’s cheese. The meat cubes fried in the cauldron, the pasta cooked there and the grated cheese made up this simple food that has survived to our time.

So, to cook carbonara paste, we need:

• 350 g pasta;
• 2 tbsp. l cream;
• 4 eggs;
• 2 tbsp. l oils;
• a pinch of fresh black pepper and ground nutmeg;
• salt;
• a couple of cloves of garlic;
• 100 g strips of bacon;
• parmesan cheese - optional.

Important! This is a recipe for real Italian pasta, so to preserve its authenticity, only olive oil and durum wheat pasta are taken. Be sure to remember the nutmeg. We are used to using parmesan, it is given below, but the Italians are preparing carbonara with Pecorino cheese.

Getting started:

1. Pour water into the pan, salt and cook pasta according to all the rules.
2. While they are boiling, fry the garlic in a pan in a non-stick coating on a tablespoon of oil.
3. Add diced bacon to it.
4. Fry it for no more than a couple of minutes so that the pieces do not have time to harden.
5. Shake separately in a bowl, spices, add cream and mix. Set aside for now.   Tip: For those who love spaghetti sauce, you can increase the amount of cream.
6. Drain the pasta, place the pasta in a pan with bacon and garlic and warm it all together.
7. Pour the mixture of eggs and cream on top and mix quickly. Warm a little more until the pasta and sauce are completely combined and until the eggs begin to thicken a little, but do not curl from hot pasta.
8. On pasta, if desired, rub the parmesan cheese.

Replace the bacon with ham

Bacon can be replaced partially or completely with ham. It will also turn out very well, especially if you do not skimp on cream.

You will need:

• half a liter of 10 percent cream;
• 500 g pasta;
• 300 g of cheese (parmesan or sheep);
• 300 g of ham;
• 200 g of bacon (or the same volume of ham);
• to taste salt, pepper, other spices;
• 3 eggs;
• a spoonful of olive oil.

Your actions:

1. Boil pasta in salted water - feathers, “spirals”, spaghetti. You don’t have to cook the pasta until it’s ready — it should be a little firm — as the Italians say, al dente.
2. In the meantime, pour a little olive oil into a heated frying pan and fry the ham and bacon cut into strips or cubes.
3. Beat a little salt with eggs and seasonings, but not to splendor, but to make it evenly, add cream. Grate the cheese and put in the mixture half. Mix.
4. Fold pasta and quickly put in a pan with meat products. Stir, pour in the mixed cream with eggs. Mix everything carefully again so that the sauce covers the whole pasta.
5. Put in portioned plates, sprinkled with the second half of cheese. Arugula leaves go well together.

Spaghetti carbonara with chicken

In this recipe, chicken fillet (200 g) is soloed, it replaces bacon and obliges you to use garlic in cooking.

For 300 g of pasta you need:

• half a glass of cream;
• 3 eggs;
• a couple of cloves of garlic;
• 3 tbsp. l olive oil;
• 50 g of parmesan or other hard cheese;
• salt, ground pepper, basil.

Cooking like this:

1. Fry small pieces of fillet in oil until tender.
2. Pour finely chopped garlic into the pan, fry for a couple of minutes.
3. Add salt and cream, without adding heat, so that the cream does not curl.
4. Boil the pasta separately, adding salt and a little vegetable oil to the water.
5. For the sauce, beat the beaten eggs, pepper, add the grated cheese and basil.
6. We discard the finished pasta, put it in a pan, heat it and fill it with egg-cream mixture.
7. Warming up for several minutes on the smallest fire, serve hot, sprinkled with ground pepper.

We supplement the recipe with mushrooms

If there are few champignons in the house, you can enrich the recipe for making carbonara with bacon. To do this, take 200 g of spaghetti pasta, mushrooms, cream, a couple of eggs, 100 cheese and bacon, a little pepper and salt and a couple of spoons of vegetable oil.

1. Boil the pasta.
2. Fry mushrooms and meat products lightly in oil.
3. Beat the egg-cream mixture, seasoning it with cheese and spices and warm, without bringing the eggs to coagulation.
4. Combine everything with pasta.
5. When serving, sprinkle with small cheese chips.

1. Italians often add dry white wine instead of cream, this makes the sauce even more piquant. To preserve the creamy taste, you can pour a little milk for lack of cream.
2. Another version of the sauce was offered by the famous culinary specialist Jamie Oliver. He insists that instead of bacon, a dried pork cheek is used, which is low in meat and high in fat. This fat should be siphoned off by placing small pieces of fat on a cold frying pan. So it will sink faster. Next, a large clove of crushed garlic is added to the roast at the same time (he will give up his aroma and will need to be removed later). Enrich the taste with freshly ground pepper. And now the main thing in this sauce: no cream! The fire is extinguished under the pan, and we add the pasta to it along with the rest of the water in which they were cooked. This is important - fat and water become an emulsion! Eggs whipped with cheese and salt are added to it and mixed again with pasta. If necessary, add some more water from pasta and warm up, avoiding the folding of yolks. It turns out a delicious sauce, which is in no way inferior to creamy!

Italian dishes are becoming more and more frequent guests of our menu every day. This also applies to spaghetti carbonara. The best recipes for such a treat are published below.

Ingredients: 220 g spaghetti, 5 tbsp. tablespoons of olive oil, 2 chicken eggs, 140 g of Pecorino cheese, 160 g of bacon (ideally Pancetta), salt, ground pepper.

1. Italian or regular bacon is cut into thin slices. It is advisable to choose meat slices.
2. Cheese is very finely grated.
3. Eggs beat with a whisk until foam. Yolks and proteins should mix well.
4. Half of the crushed cheese, salt, pepper are poured to the beaten eggs.
5. The rest of it is also slightly perky.
6. Pasta is boiled until half cooked. A couple of spoons of refined oil is poured into the water. This will help prevent sticking.
7. In a heated skillet, bacon is fried until crusty. Next, a mixture of 4 steps is poured onto it.

To exactly repeat the classic Italian carbonara recipe, you need to put a portion of pasta on a plate, pour them with sauce and sprinkle with the remaining cheese.

How to cook with ham?

Ingredients: a pound of pasta, 270 g of ham, 60 g of parmesan, fresh garlic to taste, 4 egg yolks, half a glass of fat cream, salt, a little olive oil.

1. The oil is heated, and small cubes of garlic (3-4 cloves) are fried on it.
2. Next, a straw of ham is sent to the pan. If the product is oily, the amount of oil should be reduced to a minimum.
3. Pasta is slightly undercooked.
4. For the sauce, the yolks, cream, finely grated cheese, salt are combined. You can add a little ground pepper.
5. Hot spaghetti mixed with sauce. The mixed components should stand for 5-6 minutes.

The finished dish is laid out on hot plates and sprinkled with plenty of fried ham cubes.

With bacon and cream

Ingredients: 230 g of spaghetti, 130 g of raw smoked bacon, 120 ml of very fat cream, 4 egg yolks, dried garlic, 60 g of parmesan or its analogues, salt, fresh parsley.

1. Bacon is cut into thin, approximately equal stripes. They need to be fried in a skillet until golden brown. The meat is sprinkled with dried garlic.
2. Parsley leaves are chopped with a knife. They also go to the pan with the rest of the food.
3. For the sauce, mix the yolks and half the grated cheese. Cream is also poured here. You can add Provencal herbs to your taste.
4. Spaghetti is boiled in salt water. Better not digest them than digest! The latter option can completely ruin the dish.
5. The sauce is combined with hot pasta. Fried garlic bacon and the remaining grated cheese are laid on top of the serving.

Ready-made spaghetti carbonara with bacon and cream are immediately served on the table.

Mushroom Paste

Ingredients: 240 g of spaghetti, 180 g of hard cheese (if parmesan is used, then its amount can be reduced), 170 g of bacon, a full glass of fat cream, 170 g of fresh champignons, a pinch of dried basil, salt.

1. Pasta is boiled in salted water. In the end, they should be a little solid and undercooked. To prevent the spaghetti from sticking together, you just need to add a little vegetable oil to the water.
2. Bacon is cut into thin strips. Mushrooms - slices. Together, these products are fried in a pan for 7-8 minutes.
3. When the meat with mushrooms is browned, you can pour cream on them. At minimum heat, the mass should remain until thickened.
4. It remains to mix the resulting sauce with hot pasta just pulled out of the water.

The finished treat is laid out on a plate and sprinkled with dried basil. All other seasonings are allowed.

Spaghetti carbonara with chicken

Ingredients: 430 g of chicken, 1 leek, 4 branches of thyme, 270 g of pasta, a pinch of ground pepper (black), 320 g of fresh mushrooms (best of all, champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of cream of medium fat content.

1. Chicken fillet is cut into small slices. Mushrooms - in thin slices. Onion - with rings. Garlic is cut into small cubes. Its amount must be adjusted to your taste.
2. Slices of chicken are fried in olive oil. When they turn white, mushrooms, garlic and onions spill out into the pan. Together, the ingredients cook for another 8-9 minutes.
3. The mass in a pan is sprinkled with chopped thyme, salted, and pepper. Cream is pouring in there. Everything is mixed up.
4. Separately, pasta is boiled and laid out in a pan. It is desirable that they turn out slightly undercooked. The side dish will reach the desired state in hot sauce.

The treat is laid out on plates and only after that is sprinkled with finely grated cheese.

Cooking in a slow cooker

Ingredients: 260 g of spaghetti, 160 g of parmesan, onion, a pinch of basil, 220 g of smoked brisket, a full glass of cream of medium fat content, garlic to taste, half a liter of water, egg, salt, pepper mixture.

1. Smoked brisket is chopped into strips. Onions - in cubes. Instead of brisket, you can take bacon or even the most ordinary ham.
2. In a "smart pan" any oil is heated. An olive component is always better for carbonara.
3. In heated oil, meat and onions are fried. You need to do this in the Baking program for 8-9 minutes. Garlic is passed through a press and also sent to the bowl. Frying continues for a couple of minutes.
4. Products are poured with cream. The mixture remains in the same mode until slightly thickened. It is necessary to stir it periodically.
5. Spaghetti is broken into two parts and sent to a creamy sauce. At this stage, the constituents salt and pepper. Water is added. It is important that the spaghetti do not stick together and are completely covered with liquid.
6. A dish is prepared in the "Spaghetti" or "Pilaf" mode until it is completed.
7. A couple of minutes before the end of the program, the yolk with grated cheese is sent to the container.

To prepare it, 130 g of Parmesan is finely rubbed, half a bunch of fresh dill is chopped, 3-4 cloves of garlic are finely chopped. These ingredients are combined, 2 raw yolks, 40 ml of olive oil, 90 ml of heavy cream, a mixture of peppers are added to them. All of them are well kneaded.

Separately, boiled 260 g of shrimp. Finished seafood is very finely chopped. They are added to the sauce at the end. To taste, you can pre-fry the shrimp in olive oil, only then grind and send to the sauce.

Mushroom sauce

For such a sauce, 170 g of any crushed fresh mushrooms with garlic is fried in olive oil. A glass of hot cream is poured into the pan. Finely grated Parmesan (160 g) is sent immediately to the other ingredients.

It is important to pour the prepared sauce only freshly cooked and still hot pasta. Only in this case they are well saturated with the components of the fill. Pour some freshly chopped basil into the dish for flavor.

The classic carbonara pasta with cream sauce is delicious, hearty and very, very tender. But! There is one minus in it - it is addictive. Having cooked once, you will return to this recipe repeatedly. Therefore, for the preparation of spaghetti carbonara with cream according to the classic recipe, it is better to choose pasta of hard varieties, since they are completely absorbed by the body and cleanse it of toxins, so our figures will not change for the worse.

Prepare the necessary ingredients.

Peel, wash and finely chop onions. Peeled garlic is also finely chopped or crushed with the back of a knife.

Cut the bacon into thin strips.

Heat the pan well and put a small piece of butter on it. When it melts, put chopped garlic in a pan.

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

Pour vegetable oil into a preheated pan and put finely chopped onions. Stir fry until golden.

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

Pour salt and ground black pepper to taste. Pour grated parmesan cheese.

Pour in cream, put onion and mix everything again.

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

Put the ready-made hot spaghetti in a warm deep pan, immediately pour the sauce. Mix everything thoroughly. Add the bacon and mix well again. The paste should be creamy and tender. And from the warmth of spaghetti, egg yolks will weld in seconds. After a minute, the sauce will thicken to the desired consistency and it will be possible to serve the dish on the table.

Sprinkle pasta with parmesan and serve immediately. Spaghetti carbonara with cream according to the classic recipe ready for tasting!

Enjoy your meal. Cook with love.