We present to your attention a recipe for an insanely delicious dish that will appeal to everyone without exception.

The pasta is tender, with a creamy taste, the aroma of mushrooms and crispy bacon. Well, just an incredible pleasure that no one will refuse. Save the recipe and delight your surroundings with new amazing dishes.

Required Ingredients

• 200 gr spaghetti
• 100 gr bacon
• 200 gr mushrooms
• 150 gr parmesan
• 150 ml cream
• 2 garlic cloves
• 2 onions
• 3 yolks
• 1 teaspoon butter
• 3 tablespoons vegetable oil
• salt and ground black pepper to taste

Starting the process

1. First of all, we clean the clove of garlic, chop it and place it in a preheated pan with butter to fry for 30 seconds.
2. Then we cut the bacon into thin strips and send it there too. We continue the process for another 2-3 minutes, while stirring constantly.
3. Peel the onion and finely chop it. Then transfer to another preheated pan with vegetable oil and fry until light golden. Then remove from fire and set aside for now.
4. Wash the mushrooms well and pat dry with paper towels. Then we cut them into thin slices and send them to a preheated pan with vegetable oil to fry until golden brown.
5. Take a saucepan and transfer the prepared onion into it. Then pour 100 ml of cream here, salt and pepper to taste. Then add the fried mushrooms and put on low heat. Simmer for 5-7 minutes.
6. Using a grater, grate the parmesan on the middle fraction. Pour the yolks here, salt, pepper and mix. Then pour in 50 ml of cream.
7. Boil spaghetti in salted water. Then we transfer them to the pan. Then pour in the Parmesan sauce, spread the mushrooms and bacon. Mix everything well and transfer to a dish. Serve hot, sprinkled with a little grated cheese on top.

You may also like the recipe of which you will find on our Recipe Ideas website.

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 pasta is loved in all Italian corners, and therefore 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 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. Really, what could be tastier than fried bacon flavored with fresh cream and cheese? But this is a real historical recipe that was invented by the founders of the dish - the free coal miners of Italy, who mined carbone (it.) - charcoal, and therefore were forced to spend most of their lives in the forests. They came up with food for themselves from pieces of smoked bacon and brisket, pasta that was stored for a long time and did not deteriorate, as well as sheep cheese. Cubes of meat fried in a cauldron, pasta cooked there and grated cheese made up this simple meal that has come down to our time.

So, to prepare pasta carbonara, 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 bacon, cut into strips;
• parmesan cheese - optional.

Important! This is a real Italian pasta recipe, so in order to preserve its authenticity, only olive oil and durum wheat pasta are taken. Don't forget the nutmeg. We are used to using parmesan, which is listed below, but Italians make carbonara with Pecorino cheese.

Let's get to work:

1. Pour water into a saucepan, salt and cook pasta according to all the rules.
2. While they are cooking, sauté the garlic in a nonstick skillet with 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. For now, set aside. Tip: For those who love spaghetti sauce, you can increase the amount of cream.
6. Drain the water from the pasta, transfer the pasta to the pan with the bacon and garlic and heat everything together a little.
7. Pour the egg and cream mixture over the top and stir quickly. Heat a little more until the pasta and sauce are fully combined and until the eggs begin to thicken a little, but do not curl from the hot pasta.
8. Grate Parmesan cheese over pasta, if desired.

Replacing 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 cheese (parmesan or sheep);
• 300 g of ham;
• 200 g bacon (or the same amount of ham);
• salt, pepper, other spices to taste;
• 3 eggs;
• a spoonful of olive oil.

Your actions:

1. Boil pasta in salted water - feathers, spirals, spaghetti. You can not cook the pasta until it is fully cooked - they 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 half into the mixture. Mix.
4. Discard the pasta and quickly put it in a pan with meat products. Stir, pour in the mixed cream with eggs. Gently mix everything again so that the sauce envelops the whole pasta.
5. Divide into serving bowls and top with the other half of the cheese. Arugula leaves blend well.

Spaghetti carbonara with chicken meat

In this recipe, chicken fillet (200 g) is the soloist, it replaces bacon and requires garlic to be used in cooking.

For 300 g of pasta you need:

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

Cooking like this:

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

Complementing the recipe with mushrooms

1. Italians often add dry white wine instead of cream, which makes the sauce even more spicy. To keep the creamy taste, you can pour in a little milk in the absence of cream.
2. Another version of the sauce was suggested by the famous culinary specialist Jamie Oliver. He insists that dry-cured pork cheeks, which are low in meat and high in fat, be used instead of bacon. This fat should be melted by placing small sticks of bacon in a cold frying pan. This will melt faster. Next, a large clove of crushed garlic is added to the roast at the same time (it will give off its flavor and will need to be removed later). We 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 pasta to it along with the remnants of the water in which they were cooked. This is important - fat and water become an emulsion! Eggs beaten with cheese and salt are added to it and again mixed with pasta. If necessary, add a little more water from under the pasta and warm it up, preventing the yolks from curdling. It turns out a delicious sauce that is in no way inferior to cream!

• Salt, black pepper, nutmeg, rosemary

Recipe

• Cook spaghetti until tender (see package)
• Chopped bacon and mushrooms
• Pour olive oil into a heated skillet
• Fry the bacon and (after a minute) add mushrooms to it
• Pepper, salt, rub nutmeg
• Separate the egg yolks from the whites and pour them (yolks) into the same pan
• Pour the cream over there.
• Drain the water from the spaghetti and dump them into the same pan, mix
• Mix again and immediately send to a plate
• Grate Parmesan
• Decorate with rosemary
• Let's eat!

Pasta "carbonara" with mushrooms - patee.ru

When the pasta is cooked, drain the water, but leave half a glass of liquid. And immediately throw the pasta into the pan with the mushrooms and onions. Mix well and remove from fire. Immediately add the egg mixture to the pasta and mix quickly (about 1-2 minutes). At the same time, if desired, you can add the remaining liquid to give the paste a more creamy texture. Add bacon. Taste and add spices if needed. Serve immediately, sprinkled with plenty of grated cheese.

Pasta carbonara with champignons / step by step recipe from prosmak.ru

Section: Main Dishes / Pasta Cuisine of the world: Italian Cooking time: 30 minutes Number of servings: 4 Destination: For dinner, Unexpected guests, Lenten menu Equipment required: Without equipment Steps: 6

Spaghetti carbonara with champignons.. recipe with photo, we will show you how to cook!

Boil spaghetti according to package instructions.

Fry finely chopped bacon and mushrooms in oil.

Lightly beat the yolks, add cream and cheese, mix. Salt and pepper. Add to the bacon with mushrooms, Bring to a boil over low heat, stirring quickly.

In the boiled and strained hot spaghetti, add the sauce and mix. The pasta should be completely soaked in the sauce.

Serve better on a warm plate. Sprinkle with a little cheese.

Bon Appetit!!!

Save Pasta! carbonara with mushrooms / food / / men's magazine - top4man

Text: Mark MARKIN

Italian cuisine is not only tasty and simple (unlike French), but it is also not so strict (again, unlike French). It allows all sorts of digressions, variations, upgrades and new readings. For example, one of the simplest pastas - carbonara - I cook with mushrooms. It turns out twice as tasty. Now I'll tell you how.

Look, do not confuse, Kutuzov!

First, let's understand the terminology. Carbonara is a creamy pasta with (bacon or ham), which is not difficult to guess, since the word "carbonara" is similar to our "carbonate". Do not confuse this pasta with "bolognese", which is cooked with tomato-meat (minced) sauce. Now about the pasta itself. Italians call ALL pasta pasta.

Pasta is divided into five groups: long(capellini, vermicelli - our word "vermicelli" came from them, spaghetti, speghettini - differ from the previous ones in even greater subtlety), short(fusilli - spirals, foam - tubules, pasta), curly(farfalle - butterflies, conchile - shells, caserecce - horns), shallow for soups (anelli - rings, stelline - stars, quadretti - it is clear that the squares) and stuffed pasta(ravioli - for dumplings, cannelloni - tubules, lasagna - wide plates). Today we will need spaghetti or fettuccine (the latter are long flat ribbons).

So, we take:

250 g spaghetti

150 g bacon or ham

When the ham with mushrooms are fried (slightly decrease in size and darken), pour in the cream, reduce the heat and stir occasionally, wait for the cream to thicken. Of course, real carbonara sauce is made from eggs and cheese, but we agreed that this is a variation on the carbonara theme, right? Fast, masculine and no less tasty.

In the meantime, our water has boiled, which means it's time for spaghetti. We put them in a saucepan. Not included entirely? Never break them! Wait until the part that is in boiling water softens and gives way to the next few centimeters of spaghetti. So gradually the whole long pasta will be in the pan. Now salt the water a little and pour in a couple of tablespoons of vegetable oil - the spaghetti will not stick together when they are cooked.

Spaghetti should be cooked until al dente. This Italian word means - "slightly undercooked", that is, spaghetti should be firm, springy, and not like our noodles, which have turned into sticky porridge. How to catch the "aldente" state? The Italians came up with this method - you need to throw one spaghetti to the ceiling, if it sticks - the pasta is ready. But we will not spoil the renovation, just 10 after boiling the spaghetti (on medium heat) we will check for readiness. When ready, drain the water (it is better to use a colander).

By the time we've been tinkering with the spaghetti, our mushroom and ham cream sauce is almost ready (don't forget to stir?). "Almost" - because you need to add herbs to it. Basil and oregano are ideal. If you can’t find fresh ones, buy bags of dried ones, of course, this is a little different, but the smell will still be there.

Finally, the main ingredient of carbonara (as well as any pasta) is parmesan cheese, or "parmigiano", as the Italians call it. By the way, grated "parmigiano" in any Italian diner on all tables in such large salt shakers, it is added to almost any dish, not to mention pasta. So, parmesan needs to be rubbed on a very fine grater, but it is better to grind it in a blender.

Everything is ready! You can mix the filling with pasta and put it on plates together, you can put the filling on top of each serving of spaghetti. The main thing is to sprinkle everything on top with parmesan. Bon apetitto, as the Italians say!

Pasta carbonara recipe

In the traditional Sunday #twismak today he told how to cook carbonara pasta. Interesting?

We will need:

• paste,
• olive oil,
• bacon,
• Champignon,
• garlic,
• cream,
• parmesan cheese

First, pour 2-3 tablespoons of olive oil into a frying pan and heat it up.

Separately, lightly fry the chopped mushrooms.

We throw finely chopped garlic into the heated olive oil and, stirring, heat a little more.

Our goal is for the olive oil to soak in the garlic. But no garlic!

We throw in the chopped bacon and let it become transparent.

The original recipe does not go, but I give you my tried and tested recipe. Better with mushrooms! When the bacon has become transparent, we throw mushrooms there and mix all these amazing flavors. Lightly pepper with black pepper.

Pour all this with 10-15% cream (about a third-half a glass) and mix again.

You can reduce the heat - you just need to warm the cream to a temperature at which the cheese will dissolve in it.

Throw in the finely grated Parmesan and stir until completely dissolved.

The thickness of the sauce depends on the amount of cheese. Yes - by this point you can already cook pasta, pasta or whatever you have

The sauce is ready. Don't let the bulges in the photo bother you - I just mixed it so zealously. You don't need to boil the sauce!

It remains to beautifully put the pasta on a plate and beautifully pour them with sauce. Well, something like this. Bon Appetit!

Pasta carbonara - a culinary recipe

While the point is, I pour the parmesan cheese with warm cream so that it dissolves.

We cook the pasta, as it is written on the package, all in different ways. I like to undercook slightly, as Italian chefs do.

Separately fry the bacon, mushrooms separately.

When the cheese is soaked, it must be mixed so that it mixes uniformly with the cream. In a frying pan, mix the fried bacon, mushrooms, pour slightly beaten yolks into it, mix.

Next, pour the cream with cheese and stir until the mass thickens slightly.

I just put the pasta in the same place, in the pan, and mix all this pleasure.

I spread it on plates, sprinkle with ground pepper, I like to add ground celery.

You can sprinkle grated Parmesan on top if you like.

Provided that all the ingredients are available, the dish does not take much time, a maximum of 20 minutes and the husband is full)

Bon Appetit!

Anna Krachek 21.01.2015 1194

• preparation:

  10 minutes

• preparation:

  20 minutes

• final time:

  30 minutes

• servings:

  2

Learn to cook a dish of Italian cuisine - carbonara spaghetti.

Italian cuisine is unimaginable without a wide variety of pasta. It is our pasta that is undeservedly considered an ordinary and not particularly interesting side dish. In Italy, pasta is almost a cult.

There are a wide variety of recipes for this dish. As an addition to pasta, meat, fish and seafood are used. There is even a vegetarian pasta made with vegetables.

But in order for the pasta to be delicious in Italian, you need to follow some rules.

How to choose pasta for pasta?

The most important thing is to choose the right pasta base - pasta. They must be made from durum wheat: such pasta does not boil soft and does not cause much harm to the figure.

Most often, spaghetti or penne (we used to call them “feathers”) are used to make pasta, but in theory it can be any high-quality pasta.

How to cook pasta?

We usually boil pasta until it's done, but Italians do it differently. For most dishes, they cook pasta to the degree of al dente, which means “to the tooth”. This degree of readiness occurs when the pasta is almost ready, but inside they retain their elasticity.

It is pasta cooked al dente that is considered the most useful: they have a lower glycemic index than fully cooked ones.

The lower the glycemic index, the less food affects blood glucose levels.

Today we will learn how to cook one of the traditional types of Italian pasta - carbonara spaghetti.

Spaghetti "Carbonara" with mushrooms

Ingredients:

• 200 grams of spaghetti
• 180 grams smoked brisket or bacon
• 1 medium onion
• 100 grams of champignons
• 2 chicken eggs
• 40 grams of Parmesan cheese
• 120 ml cream 10% fat
• 20 ml vegetable oil
• herbs, salt, pepper - to taste

Cooking:

1. Boil spaghetti in salted water until al dente.

2. Mushrooms, brisket (bacon) and onion cut into strips and fry in vegetable oil until golden brown.

3. Add cream and greens to mushrooms, meat and onions, simmer for 2 minutes over low heat.

4. Put boiled spaghetti into the sauce, mix gently.

5. Grate the cheese on a fine grater.

6. Arrange ready-made spaghetti in sauce on plates, sprinkle with grated cheese and garnish with herbs.

Bon Appetit!

Pasta carbonara is a traditional Italian dish, spaghetti with pieces of ham and creamy sauces. However, as is usually the case, almost every cook, when preparing national dishes, shows his imagination and adds his own "zest" to the dish. I'm not an exception)))

Here is my recipe for carbonara pasta, which we cook at home from a family notebook homemade recipes:

Ingredients for pasta carbonara

For cooking I needed:

- Spaghetti - 1 pack (1 kg)
- Ham - 200 gr.
- Mushrooms - 250 gr.
- Cream - 350 gr.
- Cheese - 100 gr.
- Butter - 20 gr.
- Vegetable oil - 2 tbsp. l.
- Salt - 3 tsp
- Black pepper - 0.5 tsp

We cut the ham into thin slices, after which we cut these slices into small sticks.

You can use any ham, everything here is up to your taste and color. If there is no ham, it can be replaced with smoked bacon.

As the very “highlight” that I mentioned above, I use mushrooms - canned chopped champignons.

We open the jar and pour out all the liquid from it - the brine, we will not need it. We take out the mushrooms from the jar and gently squeeze a little in a fist in order to get rid of excess liquid. If the mushrooms are large cutting, they can be further cut into smaller pieces.

We spread a piece (20 gr.) of butter on a hot deep frying pan, and while the butter melts, add chopped mushrooms to it, and gently stirring, we begin to fry them for 1-2 minutes.

As soon as the mushrooms begin to brown, add chopped ham to them and reduce the heat to medium, mix everything, and continue to fry, stirring occasionally, until the ham is browned.

While the ham and mushrooms are fried, we begin to prepare the pasta (pasta).

I try to buy pasta from durum wheat, nutritionists say that they are healthier)))

In a saucepan, pour water, bring it to a boil (you can boil water in a kettle and pour into a pan), add 2 teaspoons of salt and 2 tbsp. tablespoons of vegetable oil, then slowly lower the pasta into the pan.

As soon as the pasta has become soft and completely immersed in water, mix them well so that they do not burn to the bottom of the pan and do not stick together.

While the pasta is cooking, continue to prepare the sauce.

We add low-fat cream to the fried ham and mushrooms, add fire and, stirring, bring them to a boil, evaporate the liquid so that the cream thickens a little. A little salt and pepper. You should not pour a lot of salt, because. the ham itself is salty. Be careful.

After 10 minutes of cooking pasta over medium heat, drain the water from the pan, and discard the boiled pasta in a colander, no need to rinse. Let stand (in a colander) to drain excess water (1-2 minutes).

We rub the cheese on the smallest grater. According to the original recipe, it should be parmesan, but in fact, if you are not a gourmet, you can use the usual varieties of cheese to your taste and budget.

Put the pasta on a plate forming a nest, pour over the creamy carbonara sauces and sprinkle with finely grated cheese, as the pasta is still hot and the hot cheese sauce should begin to melt. We serve all this splendor on the table and delight our loved ones and relatives.

Pasta carbonara is ready.

Cooking time: 35 minutes