Italian dishes are becoming more and more frequent guests of our menu every day. This also applies to spaghetti carbonara. The best recipes for such a treat are published below.

Ingredients: 220 g spaghetti, 5 tbsp. tablespoons of olive oil, 2 chicken eggs, 140 g of Pecorino cheese, 160 g of bacon (ideally Pancetta), salt, ground pepper.

1. Italian or regular bacon is cut into thin slices. It is advisable to choose meat slices.
2. Cheese is very finely grated.
3. Eggs beat with a whisk until foam. Yolks and proteins should mix well.
4. Half of the crushed cheese, salt, pepper are poured to the beaten eggs.
5. The rest of it is also slightly perky.
6. Pasta is boiled until half cooked. A couple of spoons of refined oil is poured into the water. This will help prevent sticking.
7. In a heated skillet, bacon is fried until crusty. Then a mixture of 4 steps is poured onto it.

In order to exactly repeat the classic Italian carbonara recipe, you need to put on a plate a portion of pasta, pour them with sauce and sprinkle with the remaining cheese.

How to cook with ham?

Ingredients: a pound of pasta, 270 g of ham, 60 g of parmesan, fresh garlic to taste, 4 egg yolks, half a glass of fat cream, salt, a little olive oil.

1. The oil is heated, and small cubes of garlic (3-4 cloves) are fried on it.
2. Next, a straw of ham is sent to the pan. If the product is oily, the amount of oil should be reduced to a minimum.
3. Pasta is slightly undercooked.
4. For the sauce, the yolks, cream, finely grated cheese, salt are combined. You can add a little ground pepper.
5. Hot spaghetti mixed with sauce. The mixed components should stand for 5-6 minutes.

The finished dish is laid out on hot plates and sprinkled with plenty of fried ham cubes.

With bacon and cream

Ingredients: 230 g of spaghetti, 130 g of raw smoked bacon, 120 ml of very fat cream, 4 egg yolks, dried garlic, 60 g of parmesan or its analogues, salt, fresh parsley.

1. Bacon is cut into thin, approximately equal stripes. They need to be fried in a skillet until golden brown. The meat is sprinkled with dried garlic.
2. Parsley leaves are chopped with a knife. They also go to the pan with the rest of the food.
3. For the sauce, mix the yolks and half the grated cheese. Cream is also poured here. You can add Provencal herbs to your taste.
4. Spaghetti is boiled in salt water. Better not digest them than digest! The latter option can completely ruin the dish.
5. The sauce is combined with hot pasta. Fried garlic bacon and the remaining grated cheese are laid on top of the serving.

Ready-made spaghetti carbonara with bacon and cream are immediately served on the table.

Mushroom Paste

Ingredients: 240 g of spaghetti, 180 g of hard cheese (if parmesan is used, then its amount can be reduced), 170 g of bacon, a full glass of fat cream, 170 g of fresh champignons, a pinch of dried basil, salt.

1. Pasta is boiled in salted water. In the end, they should be a little solid and undercooked. To prevent the spaghetti from sticking together, you just need to add a little vegetable oil to the water.
2. Bacon is cut into thin strips. Mushrooms - slices. Together, these products are fried in a pan for 7-8 minutes.
3. When the meat with mushrooms is browned, you can pour cream on them. At minimum heat, the mass should remain until thickened.
4. It remains to mix the resulting sauce with hot pasta just pulled out of the water.

The finished treat is laid out on a plate and sprinkled with dried basil. All other seasonings are allowed.

Spaghetti carbonara with chicken

Ingredients: 430 g of chicken, 1 leek, 4 branches of thyme, 270 g of pasta, a pinch of ground pepper (black), 320 g of fresh mushrooms (best of all, champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of cream of medium fat content.

1. Chicken fillet is cut into small slices. Mushrooms - in thin slices. Onion - with rings. Garlic is cut into small cubes. Its amount must be adjusted to your taste.
2. Slices of chicken are fried in olive oil. When they turn white, mushrooms, garlic and onions spill out into the pan. Together, the ingredients cook for another 8-9 minutes.
3. The mass in a pan is sprinkled with chopped thyme, salted, and pepper. Cream is pouring in there. Everything is mixed up.
4. Separately, pasta is boiled and laid out in a pan. It is desirable that they turn out slightly undercooked. The side dish will reach the desired state in hot sauce.

The treat is laid out on plates and only after that is sprinkled with finely grated cheese.

Cooking in a slow cooker

Ingredients: 260 g of spaghetti, 160 g of parmesan, onion, a pinch of basil, 220 g of smoked brisket, a full glass of cream of medium fat content, garlic to taste, half a liter of water, egg, salt, pepper mixture.

1. Smoked brisket is chopped into strips. Onions - in cubes. Instead of brisket, you can take bacon or even the most ordinary ham.
2. In a "smart pan" any oil is heated. An olive component is always better for carbonara.
3. In heated oil, meat and onions are fried. You need to do this in the Baking program for 8-9 minutes. Garlic is passed through a press and also sent to the bowl. Frying continues for a couple of minutes.
4. Products are poured with cream. The mixture remains in the same mode until slightly thickened. It is necessary to stir it periodically.
5. Spaghetti is broken into two parts and sent to a creamy sauce. At this stage, the constituents salt and pepper. Water is added. It is important that the spaghetti do not stick together and are completely covered with liquid.
6. A dish is prepared in the "Spaghetti" or "Pilaf" mode until it is completed.
7. A couple of minutes before the end of the program, the yolk with grated cheese is sent to the container.

To prepare it, 130 g of Parmesan is finely rubbed, half a bunch of fresh dill is chopped, 3-4 cloves of garlic are finely chopped. These ingredients are combined, 2 raw yolks, 40 ml of olive oil, 90 ml of heavy cream, a mixture of peppers are added to them. All of them are well kneaded.

Separately, boiled 260 g of shrimp. Finished seafood is very finely chopped. They are added to the sauce at the end. To taste, you can pre-fry the shrimp in olive oil, only then grind and send to the sauce.

Mushroom sauce

For such a sauce, 170 g of any crushed fresh mushrooms with garlic is fried in olive oil. A glass of hot cream is poured into the pan. Finely grated Parmesan (160 g) is sent immediately to the other ingredients.

It is important to pour the prepared sauce only freshly cooked and still hot pasta. Only in this case they are well saturated with the components of the fill. Pour some freshly chopped basil into the dish for flavor.

Carbonara is a great Italian pasta. It is prepared from ordinary products - eggs, bacon, cheese and, in fact, the spaghetti themselves. Only with many chefs and even chefs does the sauce treacherously sink to the bottom of the plate. I will show how to combine the sauce with the paste. According to this recipe, carbonara will always work out for you!

Food lovers often argue which of the carbonara recipes is authentic. Some insist that cream must be in the sauce, others consider it sacrilege. The confusion begins already with the genealogy: historians have not yet decided where and when this paste was born. If translated from Italian, carbonara is a paste of coal miners. According to one legend, it was loved by workers who burned wood near Rome.

According to another, little convincing version, carbonara appeared thanks to Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and egg powder in backpacks, and the host supplied them with pasta. Americans in their simplicity mixed pasta with fried eggs - and carbonara was born.

The legends do not end there. In 2005, an Italian magazine published an article claiming that carbonara appeared in Osteria delle Tre Corone, in the Veneto region. There once secretly met Italian opposition carbonarians, and pasta was named after them. Osteria is still working and successfully feeds guests with carbonara.

The age of carbonara is the only thing that is beyond doubt. This is a young pasta; it appeared in collections of recipes only in the middle of the 20th century. Buy good Italian durum wheat pasta for her. We need exactly spaghetti - thin long strings; silky sauce is best distributed over them. How to boil the spaghetti correctly so that they do not stick together will tell our video at the top of the page.

Throw spaghetti into a colander and in no case rinse. Be sure to keep a glass of water in which pasta was brewed. Turn this action into a habit, a “broth” can always be needed if there is not enough moisture when mixing pasta with sauce.

Who didn’t get pasta and shrimp and green peas sticking together? Intuitively, as a rule, everything is added. But so the pasta only gets fatter, and the oil destroys the taste of the sauce. The Italians are trickier, they add a little water from the paste. Then the paste turns out to be correct, moving and glistens just like the one served in trattorias on the quiet Roman streets.

While the pasta is cooked, chop the bacon. It is better, of course, to take a 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 and the slices brown. If you turn the hotplate to maximum, the bacon may burn out.

Break eggs into a bowl, grate and stir. Gourmets are advised to take parmesan and sheep pecorino in half, but, believe me, after carbonara with one parmesan, you still want supplements.

The most crucial moment is to combine bacon, egg mixture and spaghetti. First add the paste to the bacon and mix with kitchen tongs. If you mixed them directly 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 spaghetti. The heat of the paste is enough to melt the cheese and cook the eggs. You don’t think that the eggs in the carbonara remain raw ?! If the paste is sticky and does not have enough moisture, pour in a little stored "broth". At the right carbonara, the sauce glides and shines like silk.

Serve right away, carbonara can't wait. Often it is even advised to arrange on heated plates so that the paste does not cool longer. In winter, I am ready to eat carbonara at least every evening. This is a perfect, satisfying and very tasty pasta. In Russian frosts, it warms from the inside. Give it a try! Bon Appetit!

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 pc.

olive oil - 1 tbsp. a spoon

garlic - 1 clove

salt - 1 tbsp. a spoon

freshly ground black pepper - 0.5 tsp

Cooking

1. Boil water in a large saucepan (five liters minimum), add a tablespoon (or even two) of salt and put the spaghetti. Water should be pretty salty. Cook as indicated on the packaging. It is better if the paste is al dente, that is, with a white tiny dot inside.

2. Dice the bacon, chop the garlic. Place a large frying pan over medium heat, pour olive oil, add bacon and saute for 3-5 minutes. During this time, fat will drain from the bacon, and it will brown. In the middle of cooking, put the garlic. When the bacon is fried, remove the pan from the stove and close it with a lid so that it does not cool.

3. Grate the cheese on a fine grater. Break eggs into the bowl, add another yolk, pour cheese, pepper and mix.

4. Flip the pasta into a colander, keeping a glass of "broth". Then put in a bacon pan and mix with kitchen tongs. If you mixed on the stove, rearrange the pan on the kitchen table. Add egg and cheese paste - act quickly so that it turns into a sauce and covers all the spaghetti. Was the sauce too dense rather than silky? Add a few tablespoons of the broth and mix again. Serve immediately, carbonara can't wait!

A carbonara pasta recipe on the Internet is not uncommon, and the dish itself is probably one of the most recognizable in Italian cuisine. We will prepare spaghetti carbonara and you and I - of course, without adding cream, which are not found in any of the traditional recipes: this will help to achieve the right taste and silky consistency of the famous carbonara sauce. However, some changes, most likely, cannot be avoided, therefore I give recommendations for replacing authentic products with more affordable ones in the recipe text.

Spaghetti carbonara

Break a fresh chicken egg into a bowl, add two more yolks to it, season with salt and black pepper and beat slightly. Grate the cheese on a fine grater, add to the bowl and stir until smooth. Crush two cloves of garlic with the flat side of a knife, fry a little olive oil on both sides, and when the garlic darkens, discard it. Add the medium-sized chopped pancetta or bacon, sauté on all sides until golden and remove the pan from the heat.

The traditional recipe for spaghetti carbonara involves the use of guanchial - a product from salted pork cheeks, which you are unlikely to find. Instead, you can use pancetta, Italian dried brisket, or salted bacon.

Pecorino romano cheese can be used in equal proportions with parmesan to soften its powerful, brackish taste, or completely replaced with the same parmesan or other hard cheese.

Finally, . Most often, carbonara is prepared with spaghetti, but if desired, you can replace them with another long paste - linguine, tagliatelle and so on.

Boil the paste to the state according to the instructions on the package. Pour a couple of tablespoons of water in which the pasta was boiled into a pan, drain the rest of the water, and return the pasta to the pan. Add the contents of the pan and beaten eggs there, and then vigorously stir the pasta for a minute: this will prevent the eggs from seizing, turning into an omelet, so that as a result you should get a smooth and uniform sauce. Arrange the pasta in plates, grate some more cheese on top, and serve immediately.

Other related posts.

Once upon a time in my childhood, I thought carbonara pasta was a kind of coral-colored sauce eaten by robbers and pirates - such are children's associations.

Italians call pasta their national treasure - pasta. As well as the “material” from which these pasta is prepared (the language does not dare to call it “dough”), and their many varieties: all these spaghetti, linguinny, tagliatelle, fettuccine, buccatini, papardelle, penne, orecchiette, farfalle, fusilli, concaville , pipe rigate (think, what is this? these are horns)) and others.

As for the "carbonara", it is more interesting here. Carbonar is not a robber at all (pun: “carbonarius” - “troublemaker, revolutionary”). It is spaghetti sauce with the participation of spaghetti themselves. Probably the most famous sauce served with Italian pasta.

You will find many carbonara pasta recipes. All recipes are combined composition: it includes pasta, cheese, bacon and eggs. But there are still more differences: in some there is cream in the sauce, in others the paste must be in the form of bows (farfalle), in the third they use the whole egg.

All carbonara recipes include pasta (most often spaghetti), cheese, bacon and egg.

The essence of Carbonara is that cheese, bacon and eggs are mixed with hot (from the fire) spaghetti, and as a result, the interpenetration of the ingredients reaches a peak.

Carbonara paste: secret ingredients

In one area of \u200b\u200bItaly, they insist that you can only use guanchial  (salted non-smoked pork cheek). In another preference pancetta  - traditional Italian bacon, which is a fatty piece of pork belly, dried in salt, sage and rosemary.

Another Essential Ingredient - The Right Cheese pecorino romano- A vigorous product made from sheep’s milk. But this is - if by all the rules.

Is it possible to replace them with something? Use high quality jerky bacon and parmesan cheese. Spaghetti can be replaced with lingua or penne.

The carbonara recipe that you see on this page is a pasta native to Rome, the Lazio region. The Roman carbonara paste is considered basic, basic, authentic, although the debate about where Carbonara appeared has not subsided so far.

It is only known for certain that the first recipe was published in 1954 in the UK in the cookbook Italian Food (by Elizabeth David). Everything else is delicious Italian myths.

For 2 servings. Cooking time - 15 minutes

Ingredients

• spaghetti - 120 grams
• bacon - 50 grams
• parmesan - 30 grams
• garlic - 1 clove
• yolk - 1
• olive oil - 2 tbsp. spoons
• freshly ground black pepper and salt

Cooking

Put a pot of water on the fire. Dip spaghetti in boiling and salted water - do not break, but carefully, introducing gradually, lower it into water.

Cook al-dente until cooked - look at the packaging for cooking time. On average it is about 10 minutes. Do not digest !!!

While pasta is cooked, you need to fry the bacon until crisp and prepare the sauce, because as soon as the pasta is cooked, you will have to do everything very quickly. Start by grating the cheese finely.

Then chop the garlic.

Pieces of bacon cut into strips.

Pour olive oil into a pan, put garlic and bacon, fry. Thin bacon will be fried quickly enough. The main thing is not to overcook the garlic, otherwise a bitter taste and an unpleasant odor will appear.

Now the sauce. Put the yolk in a bowl and beat it with a whisk until slightly white.

Add cheese while stirring. Salt and pepper the sauce.

Pour a couple tablespoons of the hot water in which the pasta is boiled. Pour in carefully so as not to cook the yolk, stirring all the time.

Spaghetti should be ready at this point. Put them on a heated plate. No need to drain into a colander, just lay them out with two forks.

Top the spaghetti with garlic bacon.

Stir quickly and vigorously. At this point, the sauce will “reach” and combine with the rest of the ingredients.

Carbonara paste is served immediately, hot. Sprinkle the finished dish with parsley. And do not let the paste cool! Enjoy it!

P. S. Read about how to eat spaghetti. Buon Appetito!

- 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 involves the use of dried pork cheeks, bacon or brisket. A special sauce based on raw eggs, Parmesan cheese, spices and salt is also prepared for this dish.

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

Italian Carbonara Simple Pasta Recipe

Italian pasta Carbonara is one of the simplest pasta dishes that can be prepared very quickly at home. Featuring a rich, creamy and delicate taste, Carbonara is great for a quick lunch or dinner.

The paste acquires a creamy aftertaste thanks to a special sauce. This sauce is prepared from raw eggs and grated cheese. The classic Italian pasta recipe Carbonara cream is not provided. Eggs are welded on the temperature of freshly cooked spaghetti, without forming an omelet.

Carbonara plain pasta are traditional Italian recipes. Be sure to try making this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritious properties.

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

Ingredients for Carbonara (in 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

Cooking:

1. We put a pot of water on the fire, bring to a boil and add salt. Boil spaghetti until half ready.
   
   
2. Part of the water in which the spaghetti was cooked, pour into a cup. After that, put the pasta in a colander.
   
   
3. We put the pan on the fire and pour olive oil.
   
   
4. Cut the bacon into small pieces, for example, slices or sticks, 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 with bacon from the heat. Let it cool slightly, but not for long, so that the eggs have time to be cooked from the temperature of the spaghetti, and the cheese will melt.
8. Add the sauce of eggs and cheese, mix thoroughly. If necessary, you can add a little water left after cooking spaghetti.
   
   
9. We spread the paste on the 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 unforgettable aroma of fried bacon. Bon Appetit!

The nutritional value:

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

Calories: 738 kcal.

Fats: 12.1 g.

Proteins: 37.8 g.

Carbohydrates: 56 g.

Spaghetti Carbonara Recipe with Chicken and Cream

If you like spaghetti and are a fan of Italian cuisine, be sure to try making pasta with chicken and cream. Of course, this recipe is slightly different from traditional carbonara, but the chicken dish turns out to be no less tender and mouth-watering.

Ingredients:

• Spaghetti or Pasta - 250 g
• Chicken Breast - 2 pcs.
• Onions - 1 pc.
• Egg - 1 pc.
• Cream - 4 tbsp. l
• Grated Parmesan - ¼ cup
• Olive oil - 2 tbsp. l
• Salt to taste
• Ground pepper, spices to taste

Cooking:

1. Boil chicken breasts in slightly salted water until fully cooked, which takes about 30 minutes. After the chicken is fully cooked, remove it from the broth and pick the fillet in small pieces using two forks.
2. Cut the onion into small cubes.
3. Cook the pasta or spaghetti in a large pot in salted boiling water until half cooked. Leave a cup of water for further preparation, drain the rest of the water and drop the paste into a colander.
4. Heat the olive oil in a skillet or pan with high sides. Once the oil is warm, add the chopped onion to the pan. Fry the onion until soft, so that it becomes transparent, but not golden.
5. Then add chopped chicken and mix thoroughly. Salt the fillet and season with a little pepper. You can add other spices to your liking.
6. Sauté the chicken for 5 minutes until its edges are slightly golden. Remove from heat.
7. In a medium bowl, combine the egg, cream and grated parmesan together. Add a little salt to your taste, but do not forget that the parmesan itself is quite salty. Add black ground pepper, spices to your taste and thoroughly beat the sauce.
8. Remove the chicken stew from the stove and add the boiled pasta. Enter the resulting creamy sauce and mix until the pasta mixes well with the sauce. Cooking should be fast enough so that the paste does not cool. The whole focus of this recipe is that the eggs present in the sauce are welded on the temperature of the paste, and the cheese, on the contrary, has melted.
9. Add a couple of spoons of water left after cooking the spaghetti to the dish if the pasta seems too dry and does not mix well with the sauce. Serve the dish immediately, sprinkling it on top with spices. Bon Appetit!

Carbonara's delicate pasta with cream and bacon is in no way inferior to the classic Carbonara. Try to cook this wonderful dish according to our recipe. Treat yourself to a nutritious, hearty and aromatic dinner.

Ingredients (for 4 servings):

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

Cooking:

1. Boil spaghetti in boiling salt water so that they remain slightly damp. We take 1/2 cup of water, drain the rest of the water. Set the spaghetti aside.
2. Pour olive oil into a deep pan. Add chopped bacon and fry it over medium heat until crisp. Add chopped garlic and fry all 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 pan to the minimum and add the boiled spaghetti to the bacon. There we add the resulting sauce and a little water left after cooking spaghetti. Quickly mix all the products and remove the pan from the heat, when you get a uniform creamy sauce. It is usually enough to hold the pan with pasta over low heat for no more than 1 minute.
5. We transfer still hot pasta to serving plates. Sprinkle with ground pepper and nutmeg. You can sprinkle with a little grated parmesan. We serve the dish to the table and enjoy its delicate creamy taste. Bon Appetit!

In this simple recipe, the traditional Carbonara pasta is complemented with mushrooms. As mushrooms, you can take ordinary champignons, 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 sliced \u200b\u200bmushrooms
• 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. spoons of dry white wine
• 10 g fresh basil leaves, torn in small pieces

Cooking:

1. Take a pan, fill it with water and put on fire. Salt and wait for the water to boil.
2. Pour olive oil into a deep pan or stewpan and sauté the chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, fill the sliced \u200b\u200bchampignons, onions. Salt and add spices to your liking. When the mushrooms are cooked, remove the pan from the heat.
3. Place the spaghetti in boiling water, mix and boil until half cooked.
4. Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
5. Pour a little water from the spaghetti into a cup and drop them into a colander.
6. Add wine to a pan with mushrooms and bacon and simmer for at least another minute.
7. Remove the pan from the heat, pour spaghetti into it and mix thoroughly.
8. Add the sauce of eggs and cheese, if necessary, pour a little water left after cooking the spaghetti. This will make the sauce not so thick.
9. Eggs should be cooked due to the temperature of the paste. If the pasta is too cold and the eggs remain liquid, you can put the pan on a small fire and let the dish warm up a little.
10. Transfer Carbonara pasta with mushrooms to serving plates, sprinkle with ground pepper and torn basil leaves. Serve the dish immediately to the table until the pasta has cooled. Bon Appetit!

Carbonara pasta with ham and green peas

Ham and green peas are ideal products that allow you to cook a delicious and mouth-watering pasta with the traditional Carbonara sauce. This recipe will turn a regular dinner into a real celebration of taste. Try it, you won’t be disappointed!

Ingredients:

• 500 g spaghetti
• 1 tablespoon butter
• 1 tablespoon of olive oil
• 1 medium onion, diced
• 200 g thinly sliced \u200b\u200bham
• 200 g green peas (frozen)
• 1-2 cloves diced garlic
• 3 eggs
• 150 g of Parmesan cheese grated on a fine grater
• 3/4 cup cream
• Salt and pepper - to taste

Cooking:

1. Before starting to make sure that the onions and ham are sliced \u200b\u200band the cheese is grated. Peas should first be thawed. You need to cook pasta quickly, so prepare the food in advance.
2. Cook spaghetti in a pan with boiling salted water until half cooked. Before draining water from them, pour about 1/2 cup of water into a cup. If necessary, you can dilute the sauce with it.
3. Heat a pan or stewpan and add olive and butter to it. Then pour onion and fry it over medium heat until golden brown, about five minutes. Add the ham, peas and garlic. Fry it all together.
4. Combine eggs, parmesan and cream in a separate bowl. Mix well.
5. Add boiled spaghetti to the hot ham and peas. Mix well.
6. Remove the frying pan from the heat and add a mixture of eggs with parmesan and cream. By the way, if the sauce seems a little thick to you, you can pour a little water.
7. Season with salt and pepper if desired. Serve pasta immediately after cooking.