It is advisable to start cooking at home with cooking spaghetti. By the way, it is advisable to use high-quality pasta made from durum wheat. Such pasta does not stick together, perfectly retain their original shape after cooking. Put water on the stove at the rate of 1 liter of liquid per 100 g of raw paste. Throw 30 g of salt (approximately a tablespoon) into boiling water. Next put the spaghetti. Reduce the heat a little. Cook at a gentle boil until cooked (until al dente - when the paste remains slightly solid). It usually takes 7-10 minutes to cook. More information is on the packaging. Throw the prepared spaghetti into a colander to make the glass water. But do not rinse, as their temperature will drop. And the main nuance in the preparation of carbonara paste is that the sauce comes to condition from the heat of pasta. Return the spaghetti to the pan. At this point, it is desirable that the creamy sauce is ready. Therefore, do it in parallel.

While the water is boiling and the pasta is boiling, you will have enough time to prepare the traditional carbonara sauce. Italians make it on the basis of fat cream, cheese and cured pork with large layers of bacon - guanchial (buccal part) or pancetta (brisket). These meat products common in Italy are prepared according to a special technology - they are dried in a mixture of salt, herbs and spices for a long time. They are not common with us. Therefore, cooking carbonara according to classical canons is problematic. Most often I add oily ham, smoked brisket, and dried bacon to the pasta sauce. Not quite a classic, but the taste and texture of these products are similar.

Cut the meat into thin squares (strips). Put in a stewpan (pan). Sauté on medium heat for 2-3 minutes. The pork is lightly browned and fat will drain from it.

On a note:

Sometimes onions, onions, leeks are added to this dish. It is fried separately in olive oil or together with the brisket until transparent.

The classic carbonara recipe is a real men's dish, and therefore very hearty. In the original, it is prepared with guanchile, that is, pork cheeks, but we are used to doing it with bacon.

Every housewife will be able to cook carbonara paste according to this recipe. If you have not found the traditionally used ingredients, you can always replace them.

Required Products:

• guanchile, pancetta or slices of plain bacon - 100 grams;
• five tablespoons of olive oil;
• seasonings;
• 2 eggs;
• approximately 100 grams of hard cheese;
• spaghetti - 0.2 kg.

Cooking process:

1. Put the contents of the eggs in a bowl, beat them lightly, combine with half the grated cheese and season with black pepper. The remaining cheese is also mixed with pepper, but in a different container.
2. We bring the prepared spaghetti in salted water so that they do not boil, but are a little hard.
3. In a hot pan, fry pieces of the selected meat so that its white parts become almost transparent.
4. Turn off the fire, wait until the pan cools down a little, and pour the egg mixture into it. Stirring, bring to uniformity.
5. Here, in the sauce, put the boiled spaghetti, mix and sprinkle with cheese before serving, which was mixed with pepper.

Variation of carbonara with mushrooms

Another recipe for carbonara, where mushrooms are very advantageously combined with meat and cream sauce.

Required Products:

• half of the bulb;
• 0.4 kg of spaghetti;
• 150 grams of bacon;
• 20 grams of butter;
• seasonings;
• 0.25 kg of mushrooms;
• 0.2 liters of cream.

Cooking process:

1. Grind the mushrooms and onions in any way, send them to the pan and fry until the onions become beautiful in color and all the liquid from the mushrooms evaporates.
2. Reduce the heating level, pour in the cream, season with selected spices and hold for about five minutes, constantly stirring the contents.
3. In a saucepan we cook spaghetti so that they are not soft, but slightly hard.  In another pan, fry the bacon crushed into strips in butter.
4. When serving, first we put on a plate of spaghetti, on top - warm bacon and pour everything with mushroom sauce.

Cooking in a slow cooker

If you can’t imagine the cooking process without using a multicooker, then this recipe is for you. After all, using this device you can also make a delicious pasta.

Required Products:

• 150 grams of bacon;
• 0.2 liters of cream;
• hard cheese - 150 grams;
• seasonings;
• the right amount of spaghetti;
• two cloves of garlic.

Cooking process:

1. We set the “Baking” mode on the device, put the garlic and bacon or other meat product cut into pieces into a bowl. We fry all this for about 10 minutes.
2. Add the indicated amount of cream, season with spices (for example, black pepper) and hold in the bowl, stirring a little, until all the contents become more thick and look like a sauce.
3. Grate the cheese, send to the rest of the ingredients, stir and let it completely dissolve.
4. Put spaghetti on top of prepared ingredients. They need to be completely covered with clean water and switch the miracle stove to the appropriate mode for a quarter of an hour.

With chicken and cream sauce

A delicious recipe for cooking ordinary pasta from what is sure to be at home. Simple, budget, but the result will certainly please.

Required Products:

• 100 milliliters of cream;
• seasonings;
• 0.3 kg of spaghetti;
• two cloves of garlic;
• 50 grams of parmesan;
• three eggs;
• 200 grams of chicken fillet.

Cooking process:

1. We wash the chicken, grind it into small pieces and put it on an already well-heated pan. Season with spices and fry until beautiful golden color.
2. In the process of roasting, add chopped garlic to the meat, and when it is almost ready, pour the cream. Reduce the heat and hold on the stove until they slightly thicken.
3. Boil spaghetti to a solid state in boiling, salted water. Then we send them to the chicken, mix, and top with a sauce made from beaten eggs, grated cheese and seasonings.

It remains to extinguish the dish for another two minutes, and it is ready to serve.

How to cook without cream?

Of course, carbonara with cream is much tastier, richer, more tender and generally they are necessarily present in the classic version, but if for some reason it is not possible to use them, then it is worth considering another option.

Required Products:

• 0.25 kg of spaghetti;
• seasonings;
• bacon - 0.1 kg;
• egg;
• 50 grams of any hard cheese;
• a spoonful of olive oil.

Cooking process:

1. First, bring the pasta to readiness, not forgetting to salt the water.
2. In a pan, heat the olive oil, put the bacon cut into bars and fry it until its white parts become almost transparent.
3. Beat the egg a little, you can add black pepper there, and combine this mass with hot paste. Let her stand so that the egg comes up and turns white.
4. Then we put bacon there - it will make the egg not raw anymore, but juicy. Sprinkle with grated cheese on top and mix well until smooth, so that it melts from hot foods.

How to cook a classic sauce for carbonara pasta?

There are many variations of sauces for this dish, but, of course, the best, tastiest and most suitable is the traditional one that the Italians came up with.

Required Products:

• 150 grams of bacon;
• 0.2 liters of cream;
• olive oil - a spoon;
• 2 cloves of garlic;
• four yolks;
• about 60 grams of any hard cheese;
• spice.

Cooking process:

1. Heat the oil in a pan. Put crushed garlic there, it is best to skip it under the press. Keep the spicy mass in the pan until it is browned.
2. Turn the bacon into thin strips, combine with garlic, fry for about five minutes. The white parts should become transparent, and the red ones should have a beautiful golden color.
3. Beat the yolks a little, combine with the cream and slightly warm. When the boiling process should begin, put the bacon with garlic in it and hold for two minutes on fire. Season with pepper, put pre-grated cheese and mix.

  - 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. Enjoy your meal!

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.

Fat: 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. Enjoy your meal!

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. Enjoy your meal!

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. Enjoy your meal!

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, it will be possible to 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.

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’ll 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 not allow the eggs to seize, 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 a “test”), 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 (puns: “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.

Can they be replaced with anything? 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

Place 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!