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 \u200b\u200bsalted but not smoked pork cheek - guanciale. 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 grams
• 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 pieces. 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 sliced \u200b\u200bbrisket in a skillet, add some 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 let cool on stove.



Only egg yolks are used to make the sauce. Separate them carefully from the proteins and place in a deep container. Whisk the egg 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. Mix 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. For their preparation, use the recommendations indicated on the package. Place 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 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. Put 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. Boil the spaghetti, try to remove them from the heat a little undercooked.
5. Fry bacon in butter 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.

Stages of cooking 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, carefully 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. On the frying pan in which the bacon was previously fried, put the oil, previously prepared onions and garlic (you can add any other vegetables - zucchini, leeks, celery, etc.). Fry until transparent, add chicken, bacon, continue frying for a few more minutes.
8. In a frying pan, combine all the blanks, mix, simmer for about 5 minutes. The dish is ready to serve.



Multicooker recipe

Take:

• 0.3 kg of brisket;
• 3 garlic teeth;
• 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 amazingly 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. Cook on Plov with the lid open.
7. Stir well after the beep.
8. Serve pasta, while it is still hot, grind with herbs and cheese.

- This is one of the most popular Italian dishes, which is distinguished by its rich taste and ease of preparation. The classic recipe for pasta or spaghetti Carbonara uses dry-cured pork cheeks, bacon or brisket. Also for this dish, a special sauce is prepared based on raw eggs, Parmesan cheese, spices and salt.

Traditional Italian Carbonara does not include cream, although the recipe that has migrated to other countries has slightly improved and changed. Today we will present a classic simple recipe for Carbonara pasta, as well as several alternative, but no less popular recipes.

Italian recipe for simple carbonara pasta

Italian Pasta Carbonara is one of the simplest pasta dishes that can be made very quickly at home. Rich, creamy and delicate in flavor, Carbonara is great for a quick lunch or dinner.

The pasta gets a creamy flavor thanks to a special sauce. This sauce is made from raw eggs and grated cheese. In the classic Italian pasta recipe Carbonara cream is not provided. Eggs are cooked from the temperature of just-boiled spaghetti, without forming an omelet.

Simple Pasta Carbonara is a traditional Italian recipe. Make sure to try this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritional properties.

• Italian Cuisine
• Second courses
• Pasta, Carbonara, Bacon, Recipe
• Total cooking time: 20 minutes
• Prep time: 5 minutes
• Cooking time: 15 min
• 2 servings
• 436 g

Ingredients for Carbonara (for two servings):

• 200 g spaghetti
• 2 tbsp. l. olive oil
• 70 g pancetta or bacon (not smoked)
• 2 eggs
• 50 g Parmesan cheese
• Ground black pepper

Preparation:

1. Put a pot of water on fire, bring to a boil and add salt. Boil spaghetti until half cooked.
   
   
2. Part of the water in which the spaghetti was cooked is poured into a cup. After that, put the pasta in a colander.
   
   
3. Put the pan on the fire and pour in the olive oil.
   
   
4. Cut the bacon into small pieces, for example, slices or cubes, as you like. Fry in a pan until crispy.
   
   
   
   
5. While the bacon is fried, prepare the sauce. To do this, grate Parmesan cheese on a fine grater and mix it with raw eggs. Add ground pepper and mix thoroughly.
   
   
6. Add the pasta to the pan with bacon, mix and let it warm up well.
7. Remove the pasta and bacon from the heat. Let it cool slightly, but not for long, so that the eggs have time to cook from the temperature of the spaghetti and the cheese to melt.
8. Add the egg and cheese sauce and mix thoroughly. If necessary, you can add a little of the water left over from cooking the spaghetti.
   
   
9. We spread the pasta on serving plates. Sprinkle with a little cheese and ground pepper.
10. We serve Carbonara to the table immediately after cooking. We enjoy a delicious and nutritious dish with a light creamy taste and the unforgettable aroma of fried bacon. Enjoy your meal!

The nutritional value:

The calorie content of Carbonara paste depends on the fat content of the bacon and other ingredients. On average, 1 serving (218 g) of Carbonara paste contains:

Calories: 738 kcal.

Fat: 12.1 g.

Protein: 37.8 g.

Carbohydrates: 56 g.

Spaghetti Carbonara with Chicken and Cream

If you love spaghetti and are a fan of Italian food, be sure to try making pasta with chicken and cream. Of course, this recipe is somewhat different from the traditional carbonara, but the chicken dish turns out to be no less tender and appetizing.

Ingredients:

• Spaghetti or pasta - 250 g
• Chicken breast - 2 pcs
• Bulb onion - 1 piece
• Egg - 1 piece
• Cream - 4 tbsp. l
• Grated Parmesan - ¼ cup
• Olive oil - 2 tablespoons l
• Salt to taste
• Ground pepper, spices - to taste

Preparation:

1. Boil chicken breasts in lightly salted water until cooked through, which will take about 30 minutes. After the chicken is completely cooked, remove it from the broth and chop the fillet into small pieces using two forks.
2. Cut the onion into small cubes.
3. Cook the pasta or spaghetti in a large saucepan in salted boiling water until half cooked. Leave a cup of water for further cooking, drain the rest of the water and discard the paste in a colander.
4. Heat olive oil in a saucepan or high-sided skillet. Once the oil is hot, add the chopped onion to the saucepan. Saute the onions until soft, so that they are translucent but not golden brown.
5. Then add the chopped chicken and mix thoroughly. Salt the fillets and season with a little pepper. You can add other spices to your liking.
6. Fry the chicken fillet for 5 minutes, until the edges are slightly golden brown. Remove from heat.
7. In a medium bowl, whisk together the egg, cream, and grated parmesan. Salt a little to your liking, but remember that Parmesan itself is quite salty. Add black pepper, spices to your taste and whisk the sauce thoroughly.
8. Remove the chicken skillet from the stove and add the boiled pasta. Add the resulting creamy sauce and stir until the pasta is well combined with the sauce. You need to cook quickly enough to keep the pasta warm. The whole trick of this recipe is so that the eggs present in the sauce are boiled from the temperature of the pasta, and the cheese, on the contrary, melted.
9. Add a couple of tablespoons of water left over from boiling spaghetti to the dish if the pasta seems too dry and does not mix well with the sauce. Serve immediately with a sprinkle of spices on top. Enjoy your meal!

Delicate pasta Carbonara with cream and bacon is in no way inferior to the classic Carbonara. Try our recipe for this wonderful dish. Treat yourself to a nutritious, hearty and flavorful lunch.

Ingredients (for 4 servings):

• 500 g spaghetti
• 2 large egg yolks
• 1/2 cup heavy cream
• 150 g bacon, chopped into small pieces
• 2 cloves of garlic, minced with a knife
• 100 g of Parmesan cheese, finely grated
• Spices (nutmeg, ground pepper) - to taste
• Salt to taste

Preparation:

1. Boil the spaghetti in boiling salted water to keep them slightly damp. We take out 1/2 cup of water, drain the rest of the water. We put the spaghetti aside.
2. Pour olive oil into a deep frying pan. Add chopped bacon and fry over medium heat until crisp. Add chopped garlic and fry everything together for about 1 minute.
3. While the bacon is fried, pour the egg yolks and cream into a small bowl, add the grated cheese and ground pepper. Mix thoroughly until smooth.
4. Reduce the heat under the bacon skillet to the very minimum and add the boiled spaghetti to the bacon. Add the resulting sauce and a little water left after cooking the spaghetti there. Stir all the ingredients quickly and remove the pan from the heat when a uniform creamy sauce is obtained. Usually, it is enough to hold the skillet with pasta on low heat for no more than 1 minute.
5. Transfer the hot pasta to serving plates. Sprinkle with ground pepper and nutmeg on top. Sprinkle with a little grated Parmesan. We serve the dish to the table and enjoy its delicate creamy taste. Enjoy your meal!

In this simple recipe, the traditional Carbonara pasta is complemented by mushrooms. As mushrooms, you can take ordinary champignons, while a small amount of bacon will give the dish an unforgettable aroma and pleasant taste notes.

Ingredients:

• 45 g pancetta (bacon), finely chopped
• 2 tbsp. tablespoons of olive oil
• 250 g mushrooms, sliced
• 1/2 onion, finely diced
• Spices to taste
• Salt and ground black pepper to taste
• 200 g spaghetti
• 2 eggs
• 85 g grated Parmesan cheese
• 2 tbsp. tablespoons of dry white wine
• 10 g fresh basil leaves, torn into small pieces

Preparation:

1. Take a saucepan, pour water into it and put it on fire. Salt and wait for the water to boil.
2. Pour olive oil into a deep skillet or saucepan and sauté chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, fill in the mushrooms and onions cut into slices. Season with salt and seasonings to your liking. When the mushrooms are done, remove the pan from the heat.
3. Place the spaghetti in boiling water, stir and boil until half cooked.
4. Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
5. Drain some of the spaghetti water into a cup and drain them in a colander.
6. Add wine to the pan with mushrooms and bacon and simmer for at least a minute.
7. Remove the pan from heat, add spaghetti to it and stir thoroughly.
8. Add the egg and cheese sauce, if necessary, add a little of the water left over from cooking the spaghetti. This will make the sauce thinner.
9. The eggs should be cooked at the temperature of the paste. If the pasta is too cold and the eggs are too thin, you can put the pan on a low heat and let the dish warm up a little.
10. Transfer the Mushroom Carbonara paste to serving plates, sprinkle with ground pepper and torn basil leaves. Serve immediately until the pasta has cooled down. Enjoy your meal!

Pasta carbonara with ham and green peas

Ham and green peas are ideal ingredients for making delicious and appetizing pasta with the traditional Carbonara sauce. This recipe will turn an ordinary dinner into a real feast of taste. Try it, you will not be disappointed!

Ingredients:

• 500 g spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 200 g ham, thinly sliced
• 200 g green peas (frozen)
• 1-2 cloves of garlic, diced
• 3 eggs
• 150 g Parmesan cheese, finely grated
• 3/4 cup cream
• Salt and pepper to taste

Preparation:

1. Make sure the onion and ham are chopped and the cheese grated before starting cooking. Peas should be defrosted beforehand. You need to cook pasta quickly, so prepare the food ahead of time.
2. Cook the spaghetti in a saucepan of boiling salted water until half cooked. Pour about 1/2 cup of water into a cup before draining them. If necessary, it can be used to dilute the sauce.
3. Heat a skillet or saucepan and add olive oil and butter to it. Next, add the onion and fry it over medium heat until golden brown, about five minutes. Add ham, peas and garlic. Fry it all together.
4. Combine eggs, parmesan and cream in a separate bowl. Mix thoroughly.
5. Add boiled spaghetti to hot ham and peas. Mix thoroughly.
6. Remove the skillet from heat and add the mixture of eggs, parmesan, and cream. By the way, if the sauce seems a little thick to you, you can pour in a little water.
7. Season the dish with salt and pepper if desired. Serve the pasta immediately after cooking.

Carbonara is a great Italian pasta. It is made from common products - eggs, bacon, cheese and, in fact, the spaghetti themselves. Only many chefs 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 which of the carbonara recipes is authentic. Some insist that there must be cream in the sauce, others consider it blasphemy. 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, 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 so carbonara was born.

The legends don't end there. In 2005, an Italian magazine published an article claiming that the carbonara appeared in the 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 will tell you at the top of the page.

Discard the spaghetti in a colander and do not rinse under any circumstances. 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 pasta with sauce.

Who didn’t have pasta rusty and shrimp and green peas stuck together? Intuitively, everyone tends to pour 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. That's when 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 out and the pieces should brown. If you turn the burner to maximum, the bacon may 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 still want a supplement.

The most crucial moment is to combine bacon, egg mixture and spaghetti. First add the pasta to the bacon and stir with cooking 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. The heat from the pasta is enough to melt the cheese and cook the eggs. You don’t think that eggs in carbonare remain raw ?! If the paste is sticky and lacks moisture, pour in some 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 it 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! Enjoy your meal!

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 the spoon

garlic - 1 clove

salt - 1 tbsp. the spoon

freshly ground black pepper - 0.5 tsp

Preparation

1. In a large saucepan (minimum 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 is 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 saute for 3-5 minutes. During this time, the fat will be melted from the bacon, and it will brown itself. Place the garlic in the middle of cooking. When the bacon is browning, remove the skillet 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 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 the pan to the chicken with 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 cook 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 the egg yolks, add 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 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 pan, mix everything. Turn off the stove after a minute.
6. Serve the carbonara sprinkle with grated cheese as soon as it is out of 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 don't 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. Press 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 don't like this, take only 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

The cost of groceries 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.
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 \u003d).
   
5. If the water starts to boil, then pour the spaghetti to the boil. You do not need to break them, after 1-2 minutes they will begin to sink into the pan by themselves. You can speed up their sinking 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 stir. Add salt and pepper.
   
   
7. Three parmesan cheese and add most of it to the creamy sauce.
   The rest will be used to sprinkle the finished dish.
   We put 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 paste (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 just 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, whose capital is Rome. In other countries, cream can be added to the carbonara sauce, 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 in the recipe is added at will and taste preferences or not added at all.

Cream take fatty ones, from 20%.

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.