Carbonara is a great Italian pasta. It is made from common products - eggs, bacon, cheese and, in fact, the spaghetti themselves. Only many culinary experts 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, the 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 at the top of the page will tell you.

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, and the pieces should brown. 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 Pecorino in half, but believe me, after a carbonara with one Parmesan, you'll still want some extras.

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 out of 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!

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 portion, so as not to heat them further.

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 strong, 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 the olive oil into the pan, cut the 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 medium burner power, add 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 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 do not 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, stir 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 do not 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

A great way to diversify a disgusted home menu is to prepare a popular Italian dish - Alla carbonara (carbonara paste). If you cook according to the original recipe, then you need spaghetti and sliced ​​salted but not smoked pork cheek - guanchiale. In the domestic adaptation, it is customary to replace this ingredient with any kind of bacon found in the store.

This dish has appeared relatively recently. Historians say that when the Allied forces entered war-torn Rome in 1944, they brought with them a lot of jerky pork as humanitarian aid. Since that time, carbonara has become a popular national dish. It was first seen in a cookbook in 1957.

Carbonara pasta with bacon and cream - a classic recipe with a photo

This exquisite dish is perfect for a romantic dinner or a festive dinner with friends. To master this recipe, you will need the most common set of products. The secret lies in a delicate creamy egg sauce, which comes to readiness from the heat of just cooked pasta.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Durum wheat spaghetti: 500 gram
• Brisket or bacon: 300 grams
• Aged hard cheese: 200 grams
• Cream fat content from 20%: 100 ml
• Yolks: 4 pcs
• Parsley: 1 bunch

Cooking instructions

All products are collected, let's start cooking!



Cut the brisket into thin, oblong cubes. Try to grind it thoroughly. The brisket pieces should be about the same size, otherwise they will be unevenly distributed in the pasta.



Place the chopped brisket in a skillet, add a little vegetable oil. Heat the brisket over the lowest heat to avoid scorching. It should only be lightly browned. If using bacon, you don't need to add oil.



Gently chop a bunch of parsley. When the brisket is lightly browned, add the chopped greens and stir.



Remove skillet from heat and leave to cool on the stove.



Only egg yolks are used to make the sauce. Separate them carefully from the proteins and place in a deep container. Whisk the yolks lightly.



Gradually pour in the cream. Season with salt. Add a pinch of black pepper if desired.



Grate hard cheese and add to the sauce. Stir gently with a whisk. The sauce is almost ready. It remains to combine it with spaghetti so that it comes to readiness.



Boil the pasta last. To prepare them, use the recommendations indicated on the package. Discard the spaghetti in a colander and transfer back to the pot. Don't try to prepare them ahead of time. They must be hot.



Add the toasted brisket to the spaghetti and stir gently. You can use two forks for this.



Pour in prepared sauce quickly and stir vigorously. Within seconds, the yolks will thicken and the cheese will melt, enveloping the pasta.



Serve the pasta immediately, keeping it cool.



How to cook ham carbonara?

Required Ingredients:

• 0.5 kg of spaghetti;
• 0.2-0.3 kg of ham;
• 70 g parmesan or equivalent;
• ½ cup warmed heavy cream;
• 4 yolks;
• 2-3 garlic teeth;
• a bunch of greens;
• 40 ml of sunflower oil;
• sugar and salt to taste.

The process of preparing carbonara paste adapted to domestic realities:

1. Chop the garlic, chop the ham into thin strips.
2. Fry the garlic in oil (sunflower or olive), add ham pieces to it, fry until the fat is melted out of it.
3. Boil a pack of spaghetti, try not to cook them a little.
4. While the pasta is boiling, we can do the sauce. To do this, mix the yolks with cream, salt, spices and grated cheese.
5. Combine it with boiled spaghetti. We spread the resulting mixture in warmed up plates, put the ham on top and sprinkle with herbs.



Variation of a dish with mushrooms

Required products:

• a pack of spaghetti (400-500 g);
• 0.25 kg bacon;
• 0.15 kg of hard cheese;
• 0.32 l cream;
• 40 ml of sunflower oil;
• salt, spices.

Steps for making mushroom paste:

1. We wash the mushrooms thoroughly. Using a knife, remove dark spots, cut the mushrooms into slices lengthwise, so they will look more appetizing ready-made.
2. Rinse the bacon, dry it with a paper napkin, cut into thin strips or cubes.
3. We rub the cheese on a fine grater.
4. We boil the spaghetti, trying to remove them from the heat a little undercooked.
5. Fry bacon in oil until golden brown, add mushrooms to it, continue to fry until all the liquid released from the products evaporates. Pour in the cream, bring it to a boil, season, add cheese and reduce heat. Continue stirring until it melts.
6. Pour ready-made pasta into the sauce, mix thoroughly, cover with a lid for a couple of minutes.
7. Serve the pasta while still hot, crushed with herbs.



Chicken carbonara pasta

You'll need:

• a pack of spaghetti;
• 1 chicken breast;
• 1 onion;
• 1 garlic tooth
• 2 tbsp. heavy cream;
• 40 ml ghee;
• 0.1 kg of parmesan;
• 4 eggs;
• dried herbs, salt.

Steps for preparing delicious and satisfying chicken carbonara:

1. Cook spaghetti. We discard them in a colander.
2. Cut the bacon into squares, fry it in a dry frying pan until a delicious crust forms. Transfer the fried bacon to a paper napkin to remove excess fat.
3. Separate the chicken breast from the skin, fat and bones. Boil the meat.
4. Put the boiled chicken on a board, after cooling, cut it into arbitrary small pieces.
5. Grind the peeled onion, pass the garlic through a press.
6. To prepare the sauce, rub the cheese on a fine grater. We wash the eggs under running water, wipe them, gently break them and divide them into white and yolk. We only need the latter, combine them with cheese, cream, dried herbs, beat until smooth.
7. Put butter, previously prepared onion and garlic in a frying pan in which bacon was previously fried (you can add any other vegetables - zucchini, leeks, celery, etc.). Fry until transparent, add chicken, bacon, continue frying for a few more minutes.
8. Combine all the blanks in a frying pan, mix, simmer for about 5 minutes. The dish is ready to serve.



Multicooker recipe

Take:

• 0.3 kg of brisket;
• 3 garlic prongs;
• 1 ½ tbsp. heavy cream;
• ½ pack of pasta;
• 50 ml ketchup or tomato paste;
• 0.15 kg of Parmesan or its equivalent;
• salt, spices.

The procedure for cooking Italian yummy in a slow cooker:

1. Fry the brisket cut into strips in the "Baking" mode for about a quarter of an hour. In this case, we do without oil.
2. Add garlic passed through a press to the meat, continue to fry for a few more minutes. We try not to lose consciousness from the stunningly appetizing aroma.
3. Pour cream and ketchup to the meat, crush with spices, add table salt. Let it boil on the "baking", continue until the sauce begins to thicken. When this happens, you can put cheese grated on a fine grater into it, mix thoroughly.
4. We spread the spaghetti, which we break in half beforehand.
5. Fill with hot water so that it covers the surface of the pasta.
6. We cook on Plov with the lid open.
7. After the beep, stir well again.
8. Serve the pasta, while it is still hot, grinded with herbs and cheese.

The cost of food 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 that added bacon and cream.

Cooking this simple dish will take 30 minutes and will cost 420 rubles.

I advise you to cook
.
For 30 minutes and 400 rubles can be done 3 large portions real creamy carbonara paste, no cream.
You should definitely try it. I'm 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 1000/100 / 5-10 (water / paste / salt).
   Cut the bacon into strips. Cut the onion and garlic into small pieces. We wash the greens.
   Fry chopped garlic in a preheated pan with butter for a minute. Then add bacon to the pan and fry over medium heat.
   After a couple of minutes, when the bacon is slightly browned, send the onions to the pan. Stir occasionally.
   
   
2. Now you need to separate the yolk from the protein for the future carbonara sauce. There is a very simple way.
   Let's prepare two plates. We break the egg into one of them.
   We take a plastic bottle. Squeeze it a little and bring it close to the yolk.
   Now we slowly unclench the bottle until the yolk begins to attach to the neck.
   As soon as the yolk began to enter the bottle, we sharply unclench the compressed plastic.
   
3. It remains only to transfer the yolk to an empty bowl and do not press hard on the bottle again. This should be done with all the eggs.
   
4. It is better to use a plastic bottle from Coca-Cola, Sprite and the like, since their plastic is thicker and thus it is more convenient to control the yolk in the bottle. In "soft" containers, the yolk is often deformed. Well, or is it my crooked hands are to blame for everything =).
   
5. If the water is boiling, then pour the spaghetti to the boil. 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 sinking by pressing them to the bottom with a fork.
   
   
6. Shake the egg yolks. We cut the greens and add together with the pepper to the yellow mass.
   Dilute with cream and stir. Add salt and pepper.
   
   
7. Three parmesan and add most of it to the creamy sauce.
   The rest will be used to sprinkle the finished dish.
   We throw a small piece of butter into the container.
   
   
8. We put the finished spaghetti in a colander and send it back to the pan.
   Then add the bacon and onions. We mix.
   Then pour in the creamy sauce and mix everything again.
   
   
9. Spaghetti carbonara with cream and bacon are ready.
   Sprinkle cheese generously on your serving. Buon appetito.
   

Original recipe alla carbonara pasta(Italian: Pasta alla carbonara) is spaghetti with small pieces of guanciale (salted, unsmoked Italian pork cheek), mixed with a sauce of eggs, parmesan cheese and pecorino romano, salt and freshly ground black pepper.

Carbonara sauce is cooked through the heat of the freshly cooked pasta. Guanciale is often replaced by pancetta.

The dish was invented in the middle of the 20th century. Pasta carbonara is traditional for the Italian region of Lazio, the capital of which is Rome. In other countries, cream can be added to the sauce for carbonara, and the cheeks can be exchanged for smoked bacon.

Substitutions and nuances in the recipe:

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

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

Cream take fatty ones, from 20%.

An empty plastic bottle with a capacity of 0.5 liters. will need for easy separation of egg yolk from white... You can do without it if you know the easier way.