Classic carbonara pasta with creamy sauce - delicious, hearty and very, very tender. But! It has one drawback - it is addictive. Having prepared once, you will return to this recipe repeatedly. Therefore, to cook spaghetti carbonara with cream according to the classic recipe, it is better to choose durum pasta, as they are completely absorbed by the body and cleanse it of toxins, thanks to which our figures will not change for the worse.

Prepare the necessary ingredients.

Peel, wash and finely chop the onion. Peeled garlic is also finely chopped or crushed with the back of a knife.

Cut bacon into thin strips.

Heat a frying pan well and put a small piece of butter on it. When it melts, put the chopped garlic into the pan.

After 30 seconds (the garlic should not change color, otherwise it will be bitter in the finished dish), put the bacon, stirring, wait until it begins to release fat. This will take no more than 5 minutes.

Pour vegetable oil into a preheated pan and put finely chopped onion. Stirring, fry until golden.

Prepare the sauce: put the yolks in a deep bowl and chop them well.

Sprinkle salt and ground black pepper to taste. Sprinkle in grated parmesan cheese.

Pour in the cream, put the onion and mix everything again.

Boil spaghetti in salted water according to package instructions. In no case should they be digested! They should remain Al dente - "by the tooth".

Put the finished hot spaghetti into a warm deep frying pan, immediately pour in the sauce. Mix thoroughly. Add bacon and mix well again. The paste should be creamy and tender. And the warmth of the spaghetti will cook the egg yolks in seconds. After a minute, the sauce will thicken to the desired consistency and it will be possible to serve the dish on the table.

Sprinkle the pasta with Parmesan and serve immediately. Spaghetti carbonara with cream according to the classic recipe is ready for tasting!

Bon appetit. Cook with love.

Italian chefs know how to cook carbonara pasta at home. There are a huge number of pasta recipes in Italian cuisine, and carbonara pasta recipes, which is a dish of spaghetti, bacon and egg and cheese sauce, hold the top of the championship.

Carbonara appeared in Italy in the middle of the last century and instantly became popular in all countries of the world. The cooking recipes are practically the same with the exception of some points. The important thing is that the spaghetti is cooked at the same time as the filling.

Classic pasta carbonara

Classics are classics, there's nothing to add here. Everyone in the household is delighted with carbonara.

Ingredients

Servings: 5

• pasta 500 g
• fatty brisket or bacon 250 g
• egg 2 pcs
• egg yolk 5 pieces
• olive oil 1 tsp
• grated parmesan 250 g
• salt, spices to taste

per serving

Calories: 347 kcal

Proteins: 16.4 g

Fats: 18.7 g

Carbohydrates: 26.8 g

20 minutes. Video recipe Print

Boil spaghetti in the standard way. By the time they are ready, the sauce should also be ready, so be sure to read the cooking time on the package. If the pasta takes less than ten minutes to cook, start cooking the filling a little earlier.

While the spaghetti is cooking, make the sauce. Heat the olive oil in a frying pan and add the finely chopped brisket. After frying, transfer the brisket to a dish. Once it has cooled, combine with eggs and grated cheese. Pepper the mass, pour in a few tablespoons of water and mix.

Don't drain cooked spaghetti and don't rinse. Using two spoons, scoop onto a large plate and top with the filling. Pour the egg yolk on top. Heat will do the rest of the work. The eggs will thicken and the cheese will melt, resulting in a delicious carbonara pasta.

Pasta carbonara in a slow cooker

Using a slow cooker makes the nutritional qualities of the pasta more valuable. I hope you have such a technique at your disposal. If the carbonara spaghetti doesn't fit in the container, break it up.

Ingredients:

• Spaghetti - 250 g.
• Raw smoked ham - 250 g.
• Garlic - 3 cloves.
• Cream 30% - 250 ml.
• Spicy ketchup - 2 tbsp. spoons.
• Parmesan - 150 g.
• Olive oil, basil, salt.

Cooking:

1. Cut the ham into thin strips and fry in a slow cooker for ten minutes, turning on the baking mode. After that, send the garlic passed through the press into the container and fry for a few minutes.
2. Add cream along with ketchup, salt and seasoning, mix and wait until the mass thickens. Once the sauce has reached the desired consistency, add the cheese and stir.
3. Put the spaghetti on top of the sauce and pour boiling water over so that the water covers completely. Wait for the pasta to soften, then stir and turn on the pilaf cooking mode.
4. When the slow cooker beeps, put the carbonara pasta on a dish, sprinkle with grated cheese and garnish with chopped herbs.

Video recipe

How to cook shrimp carbonara pasta

The classic pasta recipe I shared above is popular among Italians. But many of them use more than just bacon to make carbonara. Courageous chefs during experiments add seafood to the dish, including shrimp.

Ingredients:

• Spaghetti - 250 g.
• Bacon - 200 g.
• Cream 20% - 100 ml.
• Frozen shrimp - 300 g.
• Parmesan - 70 g.
• Italian herbs, salt and pepper.

Cooking:

1. First, bring the cream to a boil in a small saucepan. Combine them with grated cheese and boil for ten minutes. At the time of cooking, cut the bacon into thin cubes, strips or pieces.
2. In a separate bowl, prepare the shrimp following package directions. As a rule, it is enough to boil them in salted boiling water. You do not need to add bay leaves to the water, this will adversely affect the delicate aroma of creamy sauce and seafood.
3. In a third bowl, boil the spaghetti almost until tender, but not completely. Add shrimp and sauce to them. Remember, all the ingredients of the carbonara are cooked at the same time.

I hope you will not have any difficulties with cooking carbonara with shrimp. If the first attempt fails, do not be discouraged and cook pasta, and next time, after working through the mistakes and reading my advice, achieve the result. Cooking is a complex science, the high peaks of which are conquered only by courageous and persistent cooks.

Sauces for Italian Pasta

Sauce is an indispensable companion of Italian pasta, not only carbonara. And gourmets consider it the heart of the dish.

To prepare sauces, culinary specialists use various products, including greens, eggs, vegetables, cheese, meat and seafood. There are also basic ingredients - olive oil, hard parmesan cheese, ground pepper, nutmeg, basil and garlic.

Pasta with cheese and meat is a high-calorie dish. If strive to lose weight or looking after your figure, replace these ingredients with herb, nut and vegetable based sauces.

Bolognese sauce

Bolognese sauce is the most common, even more popular carbonara. Cuisine geniuses manage to prepare masterpieces on its basis, including Italian pasta. I will share the cooking technique.

Ingredients:

• Minced beef - 250 g.
• Tomatoes - 8 pcs.
• Garlic - 1 large clove.
• Parmesan - 100 g.
• Red wine - 0.5 cups.
• Sulfur pepper, oregano, basil.

Cooking:

1. First, fry the minced meat in olive oil. Pour the wine into the pan, crush the lumps with a fork and wait until the liquid has evaporated.
2. Add diced tomatoes to the minced meat, mix and simmer over low heat for about half an hour. Do not use tomato paste instead of fresh tomatoes. This will spoil the taste of the bolognese.
3. Add chopped garlic along with seasonings and sweat for ten minutes.
4. Use the Parmesan last, topping the pasta with the sauce on a plate with cheese.

Carbonara sauce

Carbonara sauce is no less popular. It is served with spaghetti, but it is also good with other delights. Creamy carbonara has a rich taste that gourmets love. Even baked salmon can not compare with it.

Ingredients:

• Cream - 100 ml.
• Ham - 75 g.
• Bacon - 75 g.
• Eggs - 3 pcs.
• Onion - 1 head.
• Garlic - 2 cloves.
• Cheese - 50 g.
• Olive oil - 50 ml.
• Basil, pepper, salt.

Cooking:

1. Peel the garlic cloves and cut into quarters. Place the garlic in a frying pan with hot oil. After transferring the aromas to the oil, remove the garlic.
2. Grind the ham and bacon as desired. The shape of the cut does not matter. For carbonara, cubes, strips or sticks are suitable. Pour the minced meat into the pan.
3. Add chopped onion to the meat and sweat for a few minutes. Add salt to the container along with cream, grated cheese, eggs and mix.
4. At this point, put the pasta boiled until half cooked in the dishes, cover with a lid and wait five minutes. During this time, the eggs will thicken the carbonara. It remains to decorate the dish with grated cheese, basil and season with pepper.

Pesto

Pesto sauce gives fish and meat dishes a touch of variety, but it also goes well with pasta. Preparing pesto is elementary, you don’t even need a gas stove.

Ingredients:

• Parmesan - 50 g.
• Garlic - 2 cloves.
• Juice of half a lemon.
• Olive oil - 100 ml.
• Pine nuts - 50 g.
• Basil - 1 bunch.

Cooking:

1. First prepare the ingredients of the dish. Peel and chop the garlic, and wash, dry and finely chop the basil. Combine the ingredients, add grated cheese and grind in a mortar.
2. Add oil to the resulting mass and mix. You will get a homogeneous mixture. It remains to salt the pesto and season with lemon juice. You can serve with any hot dishes, croutons and pasta as well.

Video recipe

Mushroom sauce

Mushrooms are suitable for cooking, but if there are no such mushrooms, champignons, which are sold in any supermarket, are also suitable.

Ingredients:

• Fresh mushrooms - 250 g.
• Meaty tomatoes - 2 pcs.
• Garlic - 2 cloves.
• Vegetable oil, red pepper, parsley, salt.

Cooking:

1. Clean the mushrooms with damp paper towels and remove the bottom of the stems. I do not recommend washing mushrooms, as they will absorb a lot of moisture and lose their taste. After the forest product, cut into small pieces and set aside.
2. On the tops of washed tomatoes, make cross-shaped cuts and dip in boiling water for a few minutes. Then rinse with cold water, remove the skin, remove the seeds and cut the flesh into cubes.
3. Put the peeled and chopped garlic in a pan and fry in oil with red pepper. Add chopped mushrooms here, mix and fry for five minutes over high heat.
4. It remains to sprinkle the mushroom sauce with parsley, add the tomatoes, salt and pepper and wait a few minutes.

This is not a complete list of recipes, but these options are enough to diversify the daily menu. If there is not enough pasta, cook the meat in French. Get a European lunch.

How to eat pasta and not gain weight?

Pasta dishes of different colors, sizes and shapes are called pasta in Italy. Italians eat these wonderful culinary masterpieces anytime and anywhere, while maintaining attractiveness and harmony. I think they know some secrets. And indeed it is.

In Italy, pasta is made from durum wheat, which does not contribute to weight gain. Initially, the pasta recipe called for the use of flour, vegetable oil, water and salt. Now eggs are added to them along with spices, herbs and additives.

Always use a sauce of spices, herbs and vegetables as an accompaniment to pasta. In some cases, Italians add cheese, nuts, meat, seafood, mushrooms and bacon to it.

Is pasta good?

Now about the benefits of pasta. If the pasta is based on durum wheat flour, pasta is useful. This kind of pasta in the form of an independent dish is characterized by a low calorie content. They are rich in vitamins, proteins and help to overcome fatigue. They also contain minerals along with complex carbohydrates that do not increase sugar levels.

Second courses - recipes for every day

30 minutes

350 kcal

5/5 (1)

Cook spaghetti carbonara and have a romantic dinner. This simple but very popular dish of Italian cuisine has captivated the hearts of gourmets far beyond the borders of Italy.

Traditional carbonara pasta is made from spaghetti, to which fried bacon pieces are added and poured with a sauce made from eggs and traditional sheep's pecorino romano cheese. The sauce "comes" from the heat that freshly cooked spaghetti gives off. The dish turns out very beautiful, satisfying and fragrant.

Spaghetti carbonara according to the classic Italian recipe

Kitchenware: frying pan, saucepan, knife, cutting board, grater.

Ingredients

How to choose the right ingredients

Italy is the birthplace of spaghetti. These long pastas contain only water and flour. Depending on the type of flour, there are class A, B and C spaghetti. Class A spaghetti is made from durum wheat. They are rich in fiber, vitamins E and group B. Using such a paste, you will get rid of excess weight, remove toxins from the body, strengthen the nervous system and rejuvenate the skin.
Class B spaghetti is pasta made from soft high-glass flour, and class B is made from soft wheat flour. There are almost no useful substances in class B and C products. That's why for your carbonara, choose class A spaghetti.

Traditionally in Italy, carbonara is made with guanciale (cured pork cheek) or pancetta (a version of bacon). Agree, it sounds very unusual! If you were unable to purchase real Italian guanciales or pancetta, they can easily be replaced with regular brisket. Please note that it should not be smoked. A smoked-boiled version is suitable (they usually indicate “s / in” on the package).

Pecorino Romano cheese is made from sheep's milk and has a bright, sharp taste.. If it seems too extravagant to you, mix it with Parmigiano Reggiano in the ratio: 1 part Pecorino Romano to 3 parts Parmigiano Reggiano.

Recipe step by step

First step: preparing the dressing

Step 2: Prepare Sauce and Spaghetti

Third stage: assembling the carbonara

spaghetti carbonara video recipe

In less than three and a half minutes, you will learn how to make carbonara pasta at home.

Pasta carbonara in a slow cooker

The classic bacon spaghetti carbonara recipe is said to have no cream or garlic, but they are often added and add flavor and sophistication to the dish. So, let's try to cook pasta carbonara with bacon according to a recipe that includes cream and garlic. The favorite of all busy housewives, the slow cooker, will simplify our process.

• Cooking time: 45 minutes.
• Servings: 4.
• Kitchen appliances: multicooker.

Ingredients

Recipe step by step

First step: cooking spaghetti

The second stage: preparing products for frying and preparing the sauce

Third stage: assembly of the dish

In this recipe, bacon can be replaced with ham, then you get carbonara pasta with ham and cream!

Video recipe for pasta carbonara in a slow cooker

Watch how to make a classic recipe for pasta carbonara with bacon in a creamy sauce using a slow cooker.

Carbonara with garlic and cream - a tender, tasty and very satisfying dish. In addition, it is quickly prepared, has a very presentable appearance. Therefore, it can be an excellent way out in the event of an unexpected arrival of guests.

What is served with

Carbonara pasta served with raw egg yolk. It softens the taste of a rather spicy sauce. Decorate the dish with fresh basil leaves, large pieces of fried bacon. Sprinkle Parmesan cheese or top with thin slices of pecorino romano cheese.

• The sauce for spaghetti carbonara will have a soft, creamy texture if you beat the raw eggs thoroughly.
• The secret to delicious carbonara is speed: it cooks quickly, mixes thoroughly and is served immediately. Remember that the sauce is made by heating over freshly cooked spaghetti, which is why speed is so important.
• The consistency of the sauce should be like sour cream. If it is too thick, dilute it with the water in which the pasta was cooked.
• The classic carbonara is made with hard pecorino romano cheese.. Sometimes it is mixed with parmesan. These are expensive cheeses. In everyday life, even Italians replace them with cheaper ones.
• Pasta can be eaten every day. After all, its taste depends on what sauce you serve it with. Carbonara is one of those sauces.
• Another popular pasta sauce is.
• Your pasta will be very satisfying with minced meat.
• Light, but refined, you get pasta with.
• Macaroni is already tired, but are you still a fan of flour? Get ready.

Share in the comments which version of carbonara you liked more: with or without cream and garlic. Surely you should have a lot of impressions from this dish if you tried to cook it for the first time. Tell us about your successes in the comments. Bon appetit!

Today carbonara pasta is served in almost every restaurant whose menu includes Italian dishes. The delicate taste of the sauce based on cream and parmesan does not leave indifferent those who try this dish. We will tell you how to cook carbonara at home and do it no worse than professional restaurant chefs.

carbonara pasta recipe

Pasta carbonara is easy to prepare and unlike the equally popular dish, the sauce for which needs to be cooked for more than two hours, carbonara with cream cooks very quickly. The whole process will take no more than half an hour, so the carbonara recipe will come in handy for every hostess who is used to surprising her guests with delicious dishes, especially if the guests are unexpected. Let's start cooking.

Required ingredients for pasta

We suggest you prepare a meal for two. For a large company, increase the amount of ingredients. To make homemade carbonara pasta appear on your table, you will need the following products:

• Pasta from durum wheat. It does not have to be spaghetti at all, as in the photo, the shape can be absolutely any:, conchili,.
• Cream 30% fat - half a liter.
• Hard cheese - 100g. Classic carbonara is a mixture of grated Parmesan and spicy Parmigiano Reggiano, but any hard cheese can be used.
• Garlic - 2 cloves.
• One large onion.
• Bacon - 150g. In the classics, it is used - salted pork cheek, but any ham will do.
• A mixture of ground peppers.
• Olive oil.
• Eggs - 3 pieces.
• Salt.

There are many variations of cooking spaghetti carbonara. In addition to key ingredients, green peas, spinach, mushrooms, asparagus and many other most unexpected ingredients can be added to the dish. If you like carbonara with bacon and cream, you can easily diversify this dish by including products that go well with cream sauce. In addition, according to some recipes, the yolks are added whole, in others they are mixed with cream, and someone cooks at all.

Step by step process of making carbonara

Having prepared all the components, let's start cooking. We conditionally divide the whole process into 2 stages: and.

Cooking pasta

You can either buy pasta from the store or make your own. It must be cooked until al dente, not exceeding the time indicated in the instructions for cooking on the package. It is important not to overcook the pasta, otherwise the result may not meet expectations. The approximate cooking time is 10 minutes, but this period may vary depending on the form and manufacturer. Fresh pasta is cooked a little less.

The instructions for this step are as follows:

1. Pour some olive oil into boiling water.
2. Add salt.
3. We send our spaghetti to cook, stirring occasionally.
4. Drain the cooked spaghetti into a colander and let the water drain completely.
5. We return the pasta to a warm saucepan, where it will wait for a meeting with the sauce.

cooking sauce

By the way, carbonara sauce can complement not only spaghetti. Carbonara cream goes well with vegetables, such as zucchini, as well as rice. You need to prepare the sauce in parallel with boiling the spaghetti. The step-by-step diagram looks like this:

1. Take a deep frying pan. Pour olive oil into it.
2. We send the onion and garlic cut into small cubes into the heated oil, cutting the slices in half. Before serving, the pieces of garlic will need to be removed from the dish.
3. Cut the ham or bacon into small pieces, a little more than onion cubes.
4. Immediately send the bacon to the pan.
5. Stirring, fry until the onion is browned and the bacon “floats”.
6. Now turn off the stove.
7. Take a container and pour cream into it, add grated cheese, leaving 20 grams to sprinkle spaghetti carbonara on top when serving.
8. Separate the yolks, the whites will not be useful to us. From proteins, by the way, it will be possible to bake quick macaroons for tea.
9. Add the yolks to the cream and cheese, a little salt and pepper, mix everything.
10. In the pan, which has already cooled down a bit, add our creamy mixture and immediately add the warm pasta. We mix everything, not forgetting to get the garlic cloves from the dish.

Our bacon carbonara is ready. Can be served at the table. Bon appetit!

Video: Cooking carbonara pasta

Description

Pasta carbonara classic- one of the most famous Italian dishes, apart from pizza. This pasta is loved and cooked all over the world, adding more and more new ingredients to the recipe.

This classic Italian step-by-step carbonara pasta recipe with photos shows the most traditional way to create such a gourmet dish at home. It uses ingredients that are exotic to us, such as pancetta and pecorino cheese.

Pancetta is a type of bacon used in many dishes in Italy. Such bacon is pre-salted with a large variety of spices and aromatic herbs.

Cheese is an equally important ingredient in Italian cuisine. Its different varieties are used for a wide variety of dishes, both salty and sweet. For carbonara often use parmesan or pecorino.

The right combination and quantity of all ingredients will allow you to create a real masterpiece of Italian cuisine at home. Pasta carbonara will turn out very tender, satisfying and tasty.

Let's start cooking.

Ingredients

• 
  (200 g)
• 
  (130 g)
• 
  (140 g)
• 
  (2 pcs.)
• 
  (5 tablespoons)
• 
  (4 pinches)
• 
  (taste)

Cooking steps

Pancetta is a kind of Italian bacon. Cut the meat slices into small sticks.



We rub the selected cheese on the smallest grater.



Break the indicated number of chicken eggs in a deep bowl and beat them with a fork or whisk until smooth with foam.



Pour half of the grated cheese into a bowl with beaten eggs, salt as desired and pepper to taste.



We mix the rest of the cheese with a couple of pinches of ground black pepper.



Cook pasta according to package directions. We need spaghetti to reach a state of half-cookedness. Add a couple of tablespoons of vegetable oil to the water.



We heat the pan with vegetable oil and fry the bacon sticks on it until a pleasant golden crust appears. Then take the bacon off the heat and let it cool.



Pour the mixture of eggs and cheese into the same pan, add slices of pancetta to it, slightly warm the ingredients.



Pour the half cooked spaghetti into a colander and then into a bowl, add the heated bacon sauce to them and mix the pasta thoroughly.



We lay out the finished dish on plates, decorate with the remaining grated cheese and pepper and serve hot. Pasta carbonara classic italian is ready.



Bon appetit!