The most famous pasta, born in Abruzzo, has 3 must-haves - aged Parmesan cheese, brisket and egg yolks. They are the trademark 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 value: 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. 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 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, linguini, 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 a frying 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 bacon cut into thin small pieces in a preheated pan.
3. Fry until a beautiful crust. Turn off the stove.
4. Mix the 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 it is recommended to hold the latter 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 a frying pan, mix everything. Turn off the stove after a minute.
6. Serve the carbonara by sprinkling with grated cheese immediately after removing it 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 in diameter, 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, mix in there.
4. Pour in the cream, wait for it to boil, cook until thick.
5. Place farfalle in carbonara sauce and 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 until the water boils 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

Among the many recipes for pasta sauces, there are truly legendary ones - for example, carbonara sauce. You can cook any pasta with it - tagliatteli, farfalle, penne. But the real classics are the thin carbonara spaghetti served in top Italian restaurants. Try a classic recipe and keep in mind: by adding new ingredients, you can easily add your own signature flavor to it.

Pasta with carbonara sauce and bacon

Carbonara is an egg-based sauce. Cream, as well as bacon, ham and other fatty meat products can be used as additives. This dish is quite high in calories, so the portion of real carbonara should not be too large. For a delicious pasta, choose durum pasta and boil it just before serving. Serve a glass of Italian table wine to accompany the pasta.

Italian spaghetti with carbonara cream sauce

You will need:

- 450 g of spaghetti; - 400 g of ham; - 3 cloves of garlic; - 1 glass of cream; - 4 eggs; - 100 g of parmesan; - olive oil; - salt; - freshly ground black pepper; - basil greens.

To cook pasta, you first need to boil water, then add salt and add spaghetti to the pan. Add a tablespoon of olive oil. Cook according to the instructions on the package, the cooked pasta should remain a little hard. Drain the pasta in a colander.

Cut the lean ham into small cubes. Chop the garlic and fry in a pan with preheated olive oil. Place the ham in the skillet and sauté everything together for another 3-4 minutes.

Use real Italian ham, this will give the pasta a special flavor

Separate the yolks from the whites. In a separate container, whisk the yolks and cream, pour the mixture into the pan. Stir and heat over low heat for 1–2 minutes. Grate the parmesan and add it to the sauce. Mix everything well, salt and pepper to taste. Spread the boiled pasta on heated plates. Pour carbonara sauce over each serving and garnish with a couple of fresh basil leaves.

Carbonara pasta with bacon

You will need:

500 g pasta (rigatoni or other large pasta); - 3 eggs; - 150 g bacon; - 1 onion; - olive oil for frying; - 150 g parmesan; - a bunch of parsley; - sea salt; - freshly ground black pepper.

Boil penne, farfalle or rigatoni in boiling salted water and drain in a colander. Keep the paste warm until serving.

Prepare the sauce. Peel a small onion and chop finely. Heat the olive oil in a deep skillet and fry the onions in it, stirring occasionally, until transparent. Cut the not too fatty bacon into cubes, place in a skillet with onions and fry until crisp. Place the pasta in a skillet and mix thoroughly.

Pasta is a favorite dish of many nations, but most connoisseurs of spaghetti know that they originated in Italy. Representatives of this country have long learned not only to cook, but also to produce pasta for different dishes. A classic example of Italian cuisine is carbonara pasta, which has won the hearts of many gourmets in the world - it is so delicious and unlike anything else. To prepare this dish at home, you will need to learn a few simple recipe secrets. More on this later.

In order for the taste of spaghetti to be as close to the original as possible, it is necessary to take into account all the subtleties of Italian cuisine. For the preparation of this dish, ordinary pasta and mayonnaise cannot be used as a sauce. Only through certain products will you get a real carbonara paste. Below you will find the most valuable recommendations for preparing this dish:

• For this pasta, a special cheese called "Pecorino Romano" is used, it is prepared on the basis of sheep's milk. However, not everyone likes its specific taste, so many Italians prefer to mix it with Parmesan (Parmegiano Rigiano is the Italian name) in half.
• To make the perfect carbonara sauce, use the "Gunciale" or "Pancetta" salted pork cheek. The first differs from the second by the presence of a greater number of veins. This meat is cut into small pieces and fried in a pan before being added to the sauce.
• The next point is eggs. They are the key product that gives the carbonara paste the desired consistency. It depends on the correct amount of them, for example, for 400 g of spaghetti, you need three eggs.
• Another secret of the excellent carbonara paste is the garlic aroma, which is achieved through the use of one of the methods. The first involves pre-frying the cloves before adding them to the sauce. The second allows you to use it raw, only pre-crushed.
• If you prefer an unconventional pasta, make a carbonara sauce with cream, seafood, mushrooms, or chicken.

The best step-by-step recipes for making carbonara pasta

There are a huge number of ways to prepare delicious pasta and there will be a dedicated admirer for everyone. If you have never tried spaghetti carbonara, then it is worth trying a few recipes in order to decide and find the best one for yourself. Below you will find some interesting options for making pasta with an amazing sauce. Here is the best selection of recipes with a step-by-step description of all the steps.

Cooking recipe with bacon and cream

Cooking true Italian pasta does not involve any difficult moments, everything is extremely simple. The key is to have the right products on hand and know how to combine them. Try your hand at cooking a recipe with bacon and cream, you will see: it is so delicious that you want to enjoy such a dish almost every day. So indulge your beloved family with an Italian treat.

• 0.2 kg of spaghetti.
• 0.2 kg smoked bacon.
• A couple of eggs.
• Bulb.
• 40 g of Parmesan cheese.
• A glass of 10% cream.
• 3 cloves of garlic.
• Olive oil.
• Salt with pepper.

Step by step description of the recipe:

1. Wash the eggs, separate the yolk. Add most of the grated cheese to it, mix everything with a whisk.
2. Boil the spaghetti until it's not completely cooked (about 3-4 minutes) in lightly salted water. Calculate as follows: for every 100 g of pasta, there is a liter of water.
3. Peel the onion, cut into small cubes.
4. Cut the bacon into thin strips, put in a pan, fry over high heat until the fat is completely melted. Add the garlic cloves crushed with a knife.
5. Add the onion when the bacon is golden brown. After frying it for a few minutes, remove the garlic.
6. Pour the cream over the bacon, reduce the heat, stir the seasoning all the time until it thickens.
7. Put the spaghetti aldente (half-baked) into the pan with the previous ingredients, pour in the water in which the pasta was cooked, bring the dish to full readiness.
8. Remove from heat, add cheese and eggs mixture.
9. Place on a special pasta dish, top with olive oil, pepper, rub the remaining Parmesan.

Spaghetti with carbonara sauce with mushrooms in a slow cooker

The lucky owners of such an oven in their kitchen are twice as lucky, because carbonara pasta turns out to be much tastier and more aromatic. Indulge your loved ones with this Italian dish for lunch - they will love to eat it. In addition, remember: after trying once, you will want more, so stock up on a double set of products in advance. So, spaghetti with carbonara sauce with mushrooms in a slow cooker.

• 0.2 kg of spaghetti.
• 0.3 kg of mushrooms.
• 3 tbsp. l. grated Parmesan cheese.
• Bulb.
• 2 cloves of garlic.
• 2 tbsp. l. olive oil.
• 250 gram pack of non-fat cream. You can replace it with milk.

1. Pour two liters of water into the multicooker bowl, add the spaghetti and cook on Pasta for 6 minutes.
2. Chop the onion, champignons.
3. Heat the cream over low heat, add the parmesan.
4. Transfer the spaghetti to any clean container.
5. Add olive oil to the bottom of the multicooker bowl, fry the onion in the "Fry" mode for 5 minutes.
6. Then add the mushrooms. Continue to fry until golden brown. Then add the minced garlic.
7. Season with salt, pepper, pour cream over everything, continue cooking for a couple of minutes, stirring constantly, until it becomes thick.
8. Return the previously cooked spaghetti to the bowl and add it to the creamy mixture. Leave everything to cook on the "Simmer" mode until the pasta is completely cooked, about 5-7 minutes.

Pasta a la carbonara with ham and cheese in the oven

True connoisseurs of "Carbonara" will not give up the mouth-watering method of cooking pasta with ham and cheese in the oven. In this way, the pasta in the sauce acquires a great aroma and reaches the perfect consistency. This is a great option if you need to make a large amount of pasta for several people. You should definitely try to treat this dish to guests invited to any home holiday.

• 0.2 kg of pasta.
• 0.2 kg of ham.
• 40 g each of Parmesan and Gran Padano cheese.
• A couple of eggs.
• 0.2 liters of heavy cream.
• Spices: oregano, salt, pepper.
• Greens (parsley, basil, dill).
• 2 cloves of garlic.

1. Cut the ham into thin slices. Fry in a pan with finely chopped garlic and herbs.
2. Grate the cheese on a fine grater.
3. Boil the pasta until aldente in salted water.
4. Whip eggs with cream, salt.
5. Remove spaghetti from water, mix with bacon. Pour the creamy egg sauce over everything.
6. Put in a rectangular dish, bake in the oven for 5-7 minutes. Set the temperature to 180 degrees.
7. At the end, sprinkle with cheese, leave in the turned off oven for a couple of minutes, so that the dish comes to readiness. The pasta is ready!

Chicken and mushroom carbonara with creamy sauce

The variant of the famous Italian dish in combination with mushrooms and chicken turns out to be very tasty. This unconventional recipe "Carbonary" has a good success among connoisseurs of Russian cuisine for the special appetizing of mushroom sauce and its aroma. The fried chicken here complements the perfection of the pasta, giving a rich taste to the dish. Prepare Carbonara for a warm family dinner to enjoy delicious pasta with a glass of fine white wine.

• 0.5 kg of Tagliatelle pasta.
• Bulb.
• 2 cloves of garlic.
• One chicken breast.
• 0.4 kg of champignons.
• 0.1 l of 20% cream.
• Olive oil.
• Butter.
• Salt pepper.

1. Cut the chicken fillet into large cubes, fry over high heat with olive oil until an appetizing crust is obtained.
2. Remove the meat, add 30 grams of butter, chopped onion, garlic. Cook for up to 5 minutes.
3. Then add the chopped mushrooms, continue to fry for another 10 minutes.
4. Boil "Tagliatelle": pour 4 liters of boiling water into a saucepan, add a tablespoon of olive oil, salt, add pasta. Cook for no more than 4 minutes.
5. Drain water, add a small piece of butter.
6. When the mushrooms are cooked, reduce heat, add cream, chicken. Keep on the stove for up to 5 minutes without covering. Season with salt and pepper.

How to make minced meat pasta

Do not be discouraged if you do not have the opportunity to purchase pork Pancetu or Gunciale for delicious Italian pasta. It is quite possible to get by with simple products, for example, any minced meat. This will not prevent you from enjoying a delicious dinner with your loved ones and dear people. Make italian pasta with minced meat. You will find the recipe itself below.

• 0.4 kg minced meat (pork or beef).
• 0.2 kg of hard pasta, for example fettuccine.
• 2 fresh tomatoes.
• Bulb.
• 3 cloves of garlic.
• Salt pepper.
• Olive oil.
• Butter.
• Hard cheese of any kind, but "Parmesan" is better.

1. Fry the diced onion until clear, add finely chopped garlic. Simmer for two minutes.
2. Cut the tomatoes into small slices, add to the previous ingredients, cook for another 10 minutes.
3. Fry the minced meat separately, only then add to the vegetables. Season with salt, pepper, leave on the stove for another 7 minutes.
4. Boil the spaghetti in brackish water, they should turn out aldente (damp). It will take about 5 minutes to notice.
5. Put them separately in a frying pan, fry on a piece of butter.
6. Mix everything together, place on a wide dish, sprinkle generously with cheese.

How to make the classic carbonara pasta sauce

If you are aiming to make a truly Italian pasta, then it is important to use a traditional sauce recipe that assumes the presence of certain foods. Without this, your pasta dish cannot bear the proud name “Carbonara”. Therefore, we offer you a classic sauce, which is prepared in Italy to obtain such a pasta. Read more about its preparation further.

• 0.1 kg of bacon.
• 50 g of Italian Pecorino Romano and Parmesan cheese each.
• 1 tbsp. l. olive oil.
• A couple of eggs.
• Three cloves of garlic.
• Greens.
• Salt pepper.

Step-by-step cooking algorithm:

1. Cut the bacon into oblong pieces, fry in a drop of olive oil.
2. Chop the garlic, add to the meat.
3. Separate the yolk from one egg, mix thoroughly with most of the finely grated cheese. Add chopped greens, salt and pepper.
4. Pour the resulting mixture into the bacon. The classic sauce is ready!

Video recipes: how to make carbonara pasta at home

As you have already seen, it is quite possible to cook "Carbonara" on your own at home, and for this it is not necessary to be a true chef. To make such a paste, you can use a lot of methods that are not inferior to each other in taste. Here are some video recipes to help you with homemade Carbonara. Here you will find a good recipe from Julia Vysotskaya and a couple of ways to show you how to make the perfect Italian pasta.

Pasta Carbonara, having a relatively recent history of appearance, has managed to win the hearts of many gourmets both in Europe and beyond. In Russia and the CIS countries, this dish is very popular and is included in the menu of most cafes and restaurants in large cities. Many people like to cook Carbonara pasta at home, since the dish requires simple and readily available ingredients, while it has a special, unique taste.

At first glance, it may seem that the famous Carbonara is just spaghetti cooked in a special way, but this is not so! The secret of an indescribable and incomparable taste in a special sauce that reveals itself in all its glory as the dish is ready. It makes the meal unforgettable, gives it a unique aroma and creates an appetite long before the meal is served on the dinner table.

The very popular Italian dish Carbonara pasta will impress both supporters of traditional cuisine and true culinary connoisseurs. Our detailed recipe will help you understand the intricacies of preparing this "pearl" of Italian cuisine.

On the Internet, you can find various recipes for this famous pasta. We also want to offer you our recipe for a wonderful pasta Carbonara with bacon and cream.

Let's get started!

Ingredients:

• spaghetti - 200 g;
• bacon - 150 g;
• garlic - 2 teeth;
• vegetable oil - 2 tablespoons;
• black pepper - ½ tsp;
• cream (we have 20% fat) - 150 ml;
• eggs (only yolks) - 3 pcs.;
• parmesan cheese - 50 g;
• salt to taste.

Preparation:

1. Let's prepare the products. Process the eggs with a soapy solution under running warm water. Free the garlic from the top layer. You can use brisket instead of bacon. You can also vary the fat content of the cream.

2. Cut the bacon into strips with a sharp knife.

3. Put it in a frying pan and fry it well. At the end of the thermal process, squeeze the garlic cloves through a press.

4. Grate the Parmesan cheese on a fine grater cloth.

5. Separate the yolks from the whites of the three eggs and place them in a bowl.

6. Add black pepper and salt to them. Beat everything with a whisk until smooth.

7. Pour the chopped cheese there and pour the specified amount of cream. Let's mix. The egg-cream sauce is ready!

8. Boil the spaghetti (in accordance with the instructions on the package). Throw them in a colander to get rid of excess liquid.

9. Transfer the prepared pasta to a convenient frying pan.

10. Top with the prepared sauce. Let's mix.

11. Put the fried bacon and garlic. Mix again. Heat the stove for a couple of minutes over medium heat.

12. Pasta Carbonara is ready. It remains to arrange it on plates and you can start tasting. Enjoy your meal!

To create a special piquancy, it is allowed to add ground pepper or ground walnuts to taste.

Pasta Carbonara has proven itself to be a delicious and satisfying recipe that can be easily made at home. This dish is ideal for both the daily diet and the festive table! Eat to your health!

Video recipe for carbonara pasta

Check out other interesting recipes - you might like them!

"," Carbonara ", etc. These popular and very tasty dishes can be tasted in specialized cafes and restaurants, or you can prepare yourself at home, following a simple step-by-step description of the process.

Today we will look at the recipe for carbonara pasta with bacon and cream. Hearty spaghetti, wrapped in the most delicate sauce and saturated with garlic aroma, turn out to be flawless! Even those who are indifferent to all kinds of pasta often cannot resist this wonderful dish!

Ingredients:

• spaghetti - 200 g;
• uncooked smoked bacon - 100-150 g;
• cream (preferably from 30%) - 100 ml;
• egg yolks - 4 pcs.;
• garlic - 2-3 teeth;
• hard cheese (ideally parmesan) - 50 g;
• fresh parsley - 2-3 branches;
• salt, pepper - to taste.

Pasta carbonara recipe with bacon and cream step by step

1. Cut the bacon into thin, approximately equal strips.
   
2. We pluck the parsley leaves from the stems, chop with a knife. Finely chop the garlic.
   
3. In a skillet or skillet with high sides, fry the bacon slices for literally 2-3 minutes over medium heat.
   
4. Next, load the garlic with the meat. While stirring, let stand everything together on fire for 2 minutes.
   
5. Add the parsley, stir and immediately remove from heat.
   

   Carbonara sauce recipe with cream

6. Now let's prepare the obligatory sauce for carbonara pasta. Separating from the protein, put the egg yolks in a small bowl (the proteins in this recipe will not be useful to us - we leave them for making meringues or other dishes). Rub the hard cheese with small shavings and load it to the yolk mixture, then pour in the milk cream. Throw in a pinch or two of ground pepper, add salt.
   
7. Stir thoroughly, combining the ingredients into a single creamy sauce.
   
8. Boil the spaghetti, strictly following the instructions on the package. It's important not to overcook pasta!
   
9. We discard the finished spaghetti in a colander and immediately put them in a saucepan with toasted bacon. Wasting no time, pour in the previously prepared egg-cream sauce and quickly mix the contents of the pan. Under the influence of the temperature of hot spaghetti, the yolks will quickly reach readiness - there is no need to simmer the finished pasta over the fire!
   
10. Sort the spaghetti with bacon into bowls. Sprinkle each portion with finely chopped parsley (or decorate with basil leaves), if desired, sprinkle the dish with fine parmesan shavings.
    

Carbonara pasta with bacon and cream is ready! Good appetite!