Pasta carbonara: recipe with sour cream. Creamy carbonara sauce

29.12.2023 Meat dishes

According to one version, the name carbonara pasta comes from the word carbon, that is, coal. Literally means pasta for miners. It's possible that the carbonara pasta was the favorite food of the Carbonari - Italian revolutionaries. But be that as it may, the result is a tasty and nutritious dish for everyday use. The whole point of carbonara is in the sauce. There are two options for preparing it. And you will recognize them today.

Carbonara pasta sauce with bacon

Kitchenware: stewpan, colander, grater, board, knife.

Ingredients

Step-by-step recipe for delicious spaghetti carbonara sauce

Video recipe

Watch a short video about making pasta sauce.

Italian chefs have come up with many pasta sauces. If you like a combination of minced meat and vegetables, then this is perfect for you.

A simple classic recipe for tender carbonara sauce with brisket

Time: 40 minutes.
Portions: 4.
Calorie content per 100 g: 71 kcal.
Kitchenware: saucepan, frying pan, grater, bowl, board, knife.

Ingredients

Step by step recipe

Place 200 grams of spaghetti in boiling water. Don't forget to salt the water. It is better not to cook the spaghetti a little.
Heat a frying pan with olive oil and add two cloves of garlic, washed but not peeled. But before doing this, the garlic should be pressed down a little.
Cut 150 grams of brisket into cubes and place in a frying pan. Then remove the garlic. Don't forget to stir the brisket.

Add 50 grams of grated Parmesan to the eggs and mix. Pepper the sauce to your taste.
Place the spaghetti directly from the pan into the pan with the bacon. Add some pasta broth and stir.
Pour the sauce into the pan, turn off the heat and stir vigorously.
Pasta carbonara is served hot. Sprinkle the serving with grated Parmesan and black pepper to your taste.

Video recipe

This video will help you make classic carbonara pasta sauce.

Recipe for carbonara sauce with cream

Time: 40 minutes.
Portions: 4.
Calorie content per 100 g: 98 kcal.
Kitchenware: saucepan, frying pan, 2 bowls, grater, board, knife.

Ingredients

Step by step recipe

Heat a frying pan with olive oil and add 2-3 crushed cloves of garlic. After a couple of minutes, remove the garlic.
Finely chop the onion and fry it with bacon, remembering to stir.
When the bacon becomes transparent, place it on a napkin and cover with a second napkin. Then transfer to a bowl.
Cook the pasta. Stir until it boils. Leave the pasta slightly undercooked.
While the pasta is cooking, separate four yolks and beat. Add 150 milliliters of cream, seasonings, salt and pepper to your taste. Stir.

Drain the pasta and return it to the pan.

Pour in the sauce and stir quickly. Cover with a lid and leave for 5 minutes.

Video recipe

From the video you will learn how to cook pasta carbonara with creamy sauce.

(or spaghetti carbonara) is a very popular dish of Italian cuisine. This is spaghetti with pieces of guanciale (cured pork cheeks) mixed with a sauce of eggs, Parmesan cheese, salt and freshly ground black pepper. Guanciale is often replaced with pancetta (from Italian pancetta - “brisket” - a type of bacon), so don’t be scared by the names of unfamiliar meat products in Italian cuisine, take the brisket or bacon you know, just not smoked. Carbonara sauce comes to full readiness from the heat of just cooked hot pasta. In the classic Italian version carbonara sauce It is prepared without cream, only with yolks, but in other countries cream is often added to the sauce. I suggest cooking carbonara pasta with cream, I like this option better. Garlic is also classic carbonara pasta is not added, but as we have already found out, you and I will not be preparing the most authentic pasta, but a slightly adapted one.

The specified amount of ingredients makes 4 servings Pasta Carbonara.

Ingredients

spaghetti 200 g
bacon 150 g
cream 20% 150 ml
parmesan cheese 50 g
egg yolk 3 pcs
garlic 2-3 cloves
vegetable oil for frying
salt
black pepper

Preparation

We prepare all the ingredients.

Cut the bacon into strips.

Press the garlic through a garlic press or finely chop.

Heat a little vegetable oil in a frying pan and lightly fry the garlic in it.

Add bacon and fry well.

Grate the cheese on a fine grater.

Place the egg yolks in a deep plate or bowl.

Salt and pepper the yolks and beat well.

Add cream and grated cheese and mix thoroughly again.

Boil the spaghetti until cooked in accordance with the manufacturer's recommendations on the package; it is very important not to overcook it (to properly cook spaghetti there is one rule: for 100 grams of spaghetti you need 1 liter of water and 10 grams of salt). Drain the water.

Place the hot spaghetti in a deep frying pan, add the egg-cream sauce and mix well.

Place fried bacon on top and mix everything thoroughly again.

Pasta Carbonara is ready, serve it hot, you can also sprinkle finely grated Parmesan cheese on top. Bon appetit!

All the chefs who cook carbonara sauce, believe that they are reproducing a classic recipe. But the history of this dish is shrouded in darkness, and it is impossible to say for sure how this sauce was originally prepared. They say that real carbonara was prepared for the first time coal miners. They worked away from home and took food with them to cook. So, from the remains of fried bacon, grated cheese, eggs and pasta, coal miners created a new dish.

Carbonara sauce recipe for spaghetti

We will need saucepan or frying pan, grater, saucepan, colander, knife, bowl and fork.

Ingredients

This sauce is often used Pecorino Romano cheese. Sometimes it is replaced with Parmesan. But you can take any domestically produced hard cheese. The main condition is that it is tasty.
Also in the original recipe they add salted or dried pork cheek. This meat is very tender and flavorful. Since this is not a very common product, it can be replaced with a piece of carb, or ham or bacon, as in our case.

Step by step recipe

Recipe for carbonara sauce with cream for pasta

The sauce is being prepared 10 minutes.
It will work out 3-4 servings.
We will need saucepan, knife, grater, bowl.

Ingredients

Bacon– 300 g.
Cream– 1 glass.
Garlic– 2 cloves.

Parmesan– 100 g.
Egg yolks- 4 things.
Olive oil- for frying.

How to cook

What can you add to the sauce?

For taste and aroma, carbonara sauce is sometimes added mushrooms. It is advisable to take champignons. They need to be fried with bacon.
Garlic is sometimes substituted onions or they don’t put either one or the other at all.
Also, one of the components included in the sauce may be White wine.
Some cooks add to this sauce for flavor. basil or maybe some other seasoning, you can add your favorite spices to the sauce.
To make the taste of cheese in the sauce more pronounced, pieces of cheese are added to it. Gorgonzola or other blue cheese.
Also, some people prepare sauce without cream; instead, they make sauce with sour cream or milk

Carbonara is always served with pasta. Can be used as a paste spaghetti, pasta or noodles. This sauce must be served fresh, just prepared. Pasta should also be hot, just from the pan. This is a very important point. After all, the temperature of the pasta determines whether the cheese will melt and whether the eggs will cook. Otherwise the sauce will be soggy. Pasta is served to the table instantly. A cooled dish is much inferior in taste to a hot one. It’s convenient to prepare carbonara in a slow cooker - you can leave the dish heated there for a while if you’re afraid of being a little late in serving it.

Sauce recipes

For connoisseurs of Scandinavian cuisine, I offer a recipe for lingonberry sauce for meat.
Anyone who loves Japanese cuisine will be delighted with teriyaki sauce.
Since I’m talking about world cuisines, I can’t help but recommend the Georgian tkemali sauce. It is most often served with meat.
And I would like to complete my journey through the cuisines of the world in Mexico. Spicy and hot salsa sauce will appeal to lovers of savory dishes.

Video recipe - carbonara sauce for spaghetti

I suggest watching the video recipe for making this sauce.

Leave your reviews and share your recipes.

Bon appetit!

One of the most popular pasta dishes is pasta carbonara. This Italian dish consists of spaghetti generously seasoned with creamy sauce and sprinkled with grated Parmesan or Pecorino cheese. When serving, break a fresh chicken egg into the center of the pasta. Often, for nutritional reasons, spaghetti is supplemented with bacon or pieces of smoked pork cheek, prosciutto or mushrooms.

According to one version, carbonara pasta was invented by coal miners. Like many culinary masterpieces, it was created from the simplest ingredients. Pasta carbonara is a “male” dish; the calorie content of a serving, depending on the recipe, can reach 1000 calories and even exceed this figure. Exactly what a man needs after a hard day at work.

This dish is quite easy to prepare, and the results are finger-licking! What makes it special is the special carbonara sauce. It usually contains cream, but there is a recipe with sour cream, which is in no way inferior to the classic one. Try making pasta at home - it's very easy with a step-by-step recipe.

Advice: It is believed that the gravy should be cooked while the spaghetti is cooking. Choose medium-thick pasta - it will cook for 13-15 minutes, which will give you enough time to prepare the sauce.

Pasta carbonara recipe with sour cream

Dry-cured jowl (guanchale), bacon (pancetta), which are used in the original recipe, can be replaced with ham or dry-cured pork chop, popularly known as carbonate. Instead of Parmesan and Pecorino Romano, any high-quality hard cheese will do. To replace olive oil, use refined sunflower oil.

Ingredients

Servings: – + 4

Spaghetti 400 g
Bacon 350 g
Egg (yolk) 4 things.
Olive oil for frying
Garlic 2 cloves
Sour cream 225 g
Hard cheese 75 g
Salt to taste
Ground black pepper taste

Per serving

Calories: 1.017 kcal

Proteins: 26.94 g

Fats: 82.73 g

Carbohydrates: 73.89 g

30 min. Video recipe Print

Prepare the food: peel and finely chop the garlic, grate the cheese, separate the yolks, cut the bacon into cubes.

Heat the water, add salt, bring to a boil and cook the spaghetti, slightly undercooking it. This will take 8-10 minutes depending on the thickness of the noodles. You cannot break pasta.

While the pasta is cooking, heat the pan. Pour in oil. Fry the garlic for 1-2 minutes. Add bacon and cook for 3 minutes.

Whisk the yolks and cream with a whisk. Add cheese and mix. Add salt and pepper to taste.

Drain the spaghetti in a colander and add to the pan with the fried bacon. Gradually pour in the sauce, stir with a fork until you see that the filling has “set.” Put out the fire and serve the dish.

Advice: choose quality pasta. Only two ingredients are allowed in their composition - flour and water, and colored products must have natural dyes, for example, carrot or spinach juice.

Carbonara pasta recipe

Cheek or pork belly will give the dish a brighter taste. At the same time, it will be less calorie than with bacon.

Cooking time: 30 minutes

Number of servings: 4

Energy value

calorie content – 675.875 kcal;
proteins – 27.87 g;
fats – 29.46 g;
carbohydrates – 72.27 g.

Ingredients

pork cheek or brisket – 150 g;
spaghetti – 400 g;
hard cheese – 60 g;
egg – 2 pcs.;
sour cream – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.;
basil – 2 tsp;
salt - to taste;
ground black pepper - to taste.

Step-by-step preparation

Cut the bacon into sticks. Grate the cheese.
Dilute sour cream in a small amount of water and combine with eggs and basil in a convenient bowl. Whisk. Add half the cheese crumbles and pepper the sauce.
Boil spaghetti in salted water. Ready pasta should be slightly firm. Drain in a colander.
Heat the oil and fry the cheek pieces for 5-10 minutes.
Turn down the heat. Pour in the sauce in a thin stream. Stir constantly to prevent it from curdling.
Add spaghetti to sauce and bacon and stir. Place the finished pasta on plates and sprinkle with the remaining cheese.

Advice: To prevent the sauce from curdling, the sour cream should be diluted with cold or lukewarm water, and only then should it be gradually heated by introducing the remaining ingredients.

Spaghetti with bacon, mushrooms and sour cream sauce

Mushrooms will help make the taste of the dressing richer and more piquant. If possible, use fresh button mushrooms or porcini mushrooms (fresh or dried).

Cooking time: 30 minutes

Number of servings: 4

Energy value

calorie content – 714.68 kcal;
proteins – 28.9 g;
fats – 28.43 g;
carbohydrates – 83.42 g.

Ingredients

spaghetti – 450 g;
bacon – 150 g;
champignons – 250 g;
sour cream – ½ cup;
cheese – 70 g;
onion – 1 pc.;
vegetable oil – 1 tbsp. l.;
salt - to taste;
mixture of peppers - to taste.

Step-by-step preparation

Wash the mushrooms. Peel the onion. Cut the mushrooms into thin slices, the bacon into strips, and finely chop the onion. Grate the cheese.
Boil the water. Salt and immerse the spaghetti in boiling water. They should boil for 8-10 minutes.
Heat a frying pan, pour oil. Fry the onions and mushrooms until golden brown.
Add sour cream to mushrooms and onions, stir and simmer for 2-4 minutes. Separately, fry the bacon for 1-2 minutes.
Drain the finished pasta in a colander. Place them in portions on plates, forming “nests” with a fork. Place bacon on top of each mound. Season the dish with sauce and sprinkle with cheese.

Advice: The cooking time for pasta depends on its composition and is indicated on the package. To achieve al dente condition, cook the products for 2-3 minutes less.

How to serve the dish

Traditionally, pasta is served on large, flat plates, but serving it in a deep, preheated bowl, as is often done in restaurants now, will keep the dish warm longer. This method will help you out if you are expecting a guest who is late for the table. At home, you can warm up the container by placing it in the microwave for 1-2 minutes at low power, or by pouring boiling water over it and then drying it with a kitchen napkin.

Once you have spread out the spaghetti and used a fork to form neat curls, place the egg yolk in the center. A fork and spoon are provided from the utensils for scooping up the sauce and eggs.

Wine or water are offered as drinks for pasta. Alcohol is matched to the sauce, or, more precisely, to the combination of spices and cheeses in it. Dry white wines go well with carbonara pasta.

Decorate the food as desired. Use chopped cherry tomatoes and herbs.

Advice: If you are mixing the pasta with the sauce before serving, cover it with a lid and leave for 2-3 minutes - this will allow it to absorb the flavor of the seasoning.

Whatever method you choose to prepare carbonara with sour cream, you can’t go wrong. This dish will decorate your holiday table and diversify your daily diet. The cooking process will not take much time, because the process will take about half an hour. Use the step-by-step recipe and everything will turn out very quickly and tasty.

Forgot to mention. It's easy to distinguish good pasta from bad: low-quality pasta is dull, slightly pale in color and brittle. Good quality pasta has a beautiful wheat color and is denser, and most importantly, it cooks for at least 8-9 minutes. I cooked my pasta for about 13 minutes!

So, put a pan of salted water on high heat.

While the water is boiling, let's make the “filling”. For pasta, I use lean brisket. Unlike bacon, it is more tender and less fatty, which is why I love it. In fact, bacon or brisket is not so important, whatever you like more, then use it! So, let's cut the meat into cubes.

Melt the butter in a deep frying pan (wok) and throw in the brisket. Fry until golden brown, about 5-7 minutes or so.

If desired, you can add 2-3 cloves of garlic at this stage and remove them before serving.

Meanwhile, prepare the carbonara sauce. To do this, beat two large egg yolks in a small bowl using a fork.

Add about 2-3 tsp. grated parmesan. Let's add salt and pepper.

Pour in 150 ml of cold 20% cream and mix everything well with a fork.

We return to our brisket, remove it from the heat and leave it aside. We will return to it a little later.

In the meantime, the water has already boiled, slightly reduce the heat and begin to put 400-500 g of spaghetti into the water. First, put them in a saucepan, and when the bottom of the pasta softens, use tongs to lower the pasta completely into the water. Cook according to the instructions on the package.

A few minutes before the pasta is ready, return the pan with the brisket or bacon to medium heat. And now, as soon as the pasta is cooked, we take it out of the water with tongs (there is no need to drain the water and take out the colander too!) and transfer it to the frying pan with the meat.

Mix the spaghetti and brisket thoroughly and add literally 100 ml of spaghetti water with a ladle or mug. This starchy water will help us “glue” the creamy sauce with the pasta; it will allow us to achieve that very viscosity of the pasta and give the sauce thickness!

As soon as the water is half absorbed into the pasta, reduce the heat to low or turn it off completely. Pour our sauce into the pan. Mix everything thoroughly, our pasta should be creamy and tender. Remove from heat. The egg yolks take very little time to cook, just a couple of minutes, and since our pasta is hot, it takes a matter of seconds. So don't even worry about this! They don't take long to cook. Salt and pepper. Let's taste it. Even though the brisket is salty, and we also salted the sauce and water, there is still often not enough salt. Bring the pasta to taste.

Mix the pasta thoroughly, but do not remove from the stove. After 1-2 minutes, the sauce will thicken to the consistency we need and you can put the dish on plates!

For the finishing touch, fry a handful of pine nuts in a dry small frying pan. Literally 3-4 minutes, and the nuts have become a stunning golden hue. Just look!