Do you want to plunge into the atmosphere of sunny Italy and try the incredibly tasty and aromatic dish of this country? Then hurry to the kitchen, let's prepare spaghetti carbonara - a recipe with cream. The main ingredients are cheese (ideally Parmesan), bacon or pancetta, and, of course, durum wheat spaghetti. My recipe for spaghetti carbonara with bacon is quite simple, and you can easily repeat everything below in your kitchen.
Ingredients:
- 400 g spaghetti
- 200 g bacon
- 2 cloves garlic
- 3 eggs
- 200 ml cream 20% fat
- 100 g cheese
- salt to taste
- a pinch of ground black pepper
How to cook spaghetti carbonara:
First of all, pour water into a large saucepan and put it on the fire. When the water boils, add salt and a tablespoon of vegetable oil. Place the spaghetti in boiling water and cook until half cooked, following the instructions on the package.
Cut the bacon into thin strips, following the recipe for spaghetti carbonara with bacon. Place it in a non-stick frying pan and fry until golden brown over low heat.
Meanwhile, peel two cloves of garlic and chop them with a knife. Wash and chop the parsley. When the bacon is golden, add chopped garlic and herbs, as required by the recipe for carbonara with bacon and cream.
Stir and continue cooking the ingredients together for a few more minutes. Then remove the pan from the heat.
Prepare the spaghetti carbonara sauce:
Separate the yolks from the whites (they can be used to prepare another dish).
Beat the yolks in a deep bowl. Pour in heavy cream and mix. Add finely grated hard cheese.
Salt and season the sauce with black pepper. Mix everything until smooth.
Salt the water from the finished spaghetti. Return the pan with the bacon to the heat. Place spaghetti carbonara with cream into it.
Pour sauce over spaghetti and stir quickly. Remove the pan from the heat. The heat from the pasta will cook the yolk in the sauce completely.
Creamy Carbonara sauce is one of the most delicious and youngest sauces in the world. For all its amazing taste, it is not difficult to prepare, and the number of ingredients is small.
The history of Carbonara dates back to the 50s of the last century; it appeared immediately after the Allied troops entered Italy. Some chefs claim that Carbonara was created arbitrarily by mixing unusual ingredients by charcoal miners.
Sooner or later, people who have visited Italy wonder how to prepare Carbonara sauce?
Creamy Carbonara sauce: variations
Traditional Carbonara sauce prepared for pasta, which bears the same name. Currently, its recipe has been perfected, having lost the primary ingredients. Modern sauce allows you to add richness and piquancy to the dish.
IN original recipe there are exotic components: guanciale (cured pork cheek) and pecorino Romano (aged sheep's milk cheese). Some recipes call for pancetta (fatty pork belly).
IN American version includes bacon, and Russian Carbonara add ham.
The good thing about the sauce is that you can choose the recipe to suit your taste. Even if you don’t like fatty and smoked dishes, you can use the traditional recipe.
Carbonara sauce recipes
Carbonara sauce for spaghetti
Traditionally, Carbonara is served with spaghetti. While you are preparing the sauce, you can start cooking the spaghetti.
Compound:
- Guanciale or pancetta - 150 g
- Eggs - 3 pcs.
- Olive oil - 1 tbsp.
- Pecorino Romano cheese - 100 g
- Salt and pepper - to taste
Preparation:
- Cut the smoked meats into cubes. Fry them in a heated frying pan, pre-greased with olive oil.
- Fry smoked meats until crusty.
- Grate the cheese on a coarse grater.
- Break one egg into a separate bowl; you will only need the yolks of the other eggs. Beat the egg mixture with a fork or whisk.
- Add grated cheese to the whipped mixture (save 2 tablespoons of cheese for sprinkling the pasta) and pepper. Mix everything.
- While you were preparing Carbonara, the water in the saucepan should have boiled. Place the spaghetti in boiling water and cook it.
- Drain the finished spaghetti in a colander, transfer to an empty pan, season with the egg mixture and fry. Place the finished pasta on plates and sprinkle with grated cheese.
- The finished dish is served hot.
Carbonara pasta sauce with cream
This recipe has been adapted to American cuisine.
Compound:
- Bacon - 350 g
- Garlic - 2 teeth.
- Cream or sour cream - 1 tbsp.
- Eggs - 4 pcs.
- Parmesan cheese - 100 g
- Olive or corn oil - for frying
- Salt - to taste
Preparation:
- Fry the garlic in vegetable oil for no more than a minute.
- Cut the bacon into strips and add to the garlic. Fry for another 3 minutes.
- Separate the egg yolks from the whites. Add cream to the yolks and beat with a whisk.
- Pour the mixture into a saucepan and add the fried bacon and garlic. Heat a saucepan over low heat.
- At the end of cooking, add grated Parmesan.
- Carbonara sauce is served immediately after cooking along with spaghetti.
How to make Carbonara sauce with mushrooms?
This dish will be more original with mushrooms.
Compound:
- Fresh mushrooms - 200 g
- Ham - 200 g
- Parmesan cheese - 200 g
- Cream or sour cream - 0.7 tbsp.
- Basil - 50 g
- Salt - to taste
- Olive oil - for frying
Preparation:
- Wash the mushrooms and cut them into cubes. Finely chop the ham.
- Fry mushrooms and ham in a saucepan with olive oil. Fry for about 15 minutes, then add cream. Cook the sauce until thickened.
- Finely chop the basil leaves and grate the Parmesan cheese. Add cheese and basil.
- Season the spaghetti with the prepared Carbonara sauce and serve.
- To give the sauce a cheesier, more savory flavor, add cubes of blue cheese. Before adding the cheese, cut it into cubes and melt over low heat.
- To give Carbonara an Italian flavor, add 3 tbsp. Mascapone cheese.
- To make the dish more meaty, add small pieces of chicken, pre-fried in olive oil with a clove of garlic.
- You can add fresh tarragon, basil, oregano, etc. as spices to Carbonara.
- Carbonara is cooked only over low heat, because raw eggs can cook and spoil the taste of a wonderful dish.
- The sauce is never overcooked; it is always prepared just before serving.
Creamy Carbonara is an all-time great sauce. Its taste cannot be expressed in words. You will understand all the charm of the sauce when you try it with pasta. Have fun making the sauce by improvising and adding different ingredients to it. Improvisation will help you find your carbonara sauce recipe and surprise your guests with it.
Carbonara is a delicious Italian sauce, slightly spicy in taste, but at the same time very pleasant and delicate. In Italy, this sauce is traditionally used to season pasta and spaghetti.
There are a lot of recipes for making Carbonara, because every cook strives to add something new and unusual to the sauce. Sometimes they succeed and the new version of the sauce gains the right to exist. And sometimes attempts to change an Italian dish fail. But you can always use time-tested Carbonara sauce recipes.
Classic Carbonara sauce recipe
The most common Italian dish is pasta or spaghetti with classic carbonara sauce. To prepare it you will need:
- ham - 350 g;
- cream - 200 g;
- egg yolks - 4 pcs. ;
- Parmesan cheese - 70 g;
- garlic - 2 cloves;
- salt;
- olive oil.
The sauce is prepared like this:
- Garlic must be peeled and passed through a press.
- Heat olive oil in a frying pan and fry garlic in it.
- Cut the ham into thin and small slices and fry in a frying pan for 5 minutes.
- In a separate bowl, beat the yolks and combine them with the cream. Send the mixture to low heat.
- Add ham and garlic to the hot, but not boiling, mixture and after 2-3 minutes remove the sauce from the heat. Add salt and Parmesan cheese, previously grated on a fine grater.
- Serve the sauce hot with spaghetti or pasta.
Recipe for Carbonara sauce with mushrooms
No less common is Carbonara sauce with mushrooms. To prepare it you need to take the following products:
- ham - 200 g;
- fresh mushrooms - 150 g;
- cream - 150 g;
- Parmesan cheese - 200 g;
- oregano;
- basil greens;
- salt and olive oil.
The process for making the sauce is as follows:
- Ham and mushrooms should be cut into small slices.
- Heat olive oil in a frying pan and fry the ham and mushrooms in it.
- After 12-15 minutes, pour the cream into the pan and reduce the heat to low. The ingredients should be simmered until the mass thickens.
- At the final stage, add chopped herbs to the sauce.
Carbonara pasta
Since Carbonara sauce is used as pasta, it would be fair to consider another recipe that shows how to prepare Carbonara sauce with Italian pasta. For this dish you will need:
- 250 g pancetta (bacon);
- 2 eggs and 2 yolks;
- olive oil;
- a cup of grated Parmesan;
- spices, salt and freshly ground pepper;
- Italian pasta.
The dish is prepared like this:
- In a separate pan, boil the pasta in salted water at the rate of 100 g of pasta per 1 liter of water. Cooking time - no more than 10 minutes - the pasta should not be overcooked, it is better if it remains slightly damp.
- While the pasta is cooking, you need to prepare the sauce. To do this, add thinly sliced bacon or pancetta to heated olive oil and fry thoroughly (to release excess fat).
- Next, beat the eggs, adding some of the cheese and pepper.
- Place the finished pancetta in a separate pan and pour 100 ml of pasta broth into it.
- Place the finished pasta over the pancetta and sprinkle the remaining cheese there. Mix everything well.
- Finally, pour the egg-cheese mixture into the pasta and quickly stir the dish. If desired, the dish can be decorated with herbs.
The taste and quality of pasta with Carbonara sauce depends on many factors. For example:
- eggs for the dish must be taken only fresh;
- pasta or spaghetti should remain slightly undercooked;
- in order for a dish to be truly Italian, it is necessary to take the appropriate products: Italian cheese and pasta, pancetta, etc.;
- the sauce should be added to hot spaghetti;
- Salting carbonara is not recommended. It is enough that the water for the spaghetti was salted;
- To give the sauce a piquant taste, you can use several types of cheese.
Sometimes you want to surprise and please your household with something tasty and original. In this case, a wide variety of sauces and pastes can become faithful assistants to the housewife.
Perhaps the most legendary thing over the years of its existence has become the recipe for its preparation, which you can find in any cookbook.
So, all pasta lovers cannot deny themselves the pleasure of enjoying Carbonara sauce with cream.
So, to prepare this dish you will need ingredients such as 200 grams of bacon, two chicken eggs, cream, and the thicker they are, the better.
You can’t do without olive oil, three cloves of garlic, ground black pepper, grated Parmesan and nutmeg.
If you turn to search engines on the Internet, it turns out that quite a lot of people prepare Carbonara sauce. The recipe may vary depending on what ingredients you have on hand.
You only need to spend 15 minutes of your time to then enjoy the great taste and aroma of the sauce.
The first thing to start with is to finely chop the bacon and fry it in olive oil.
Then in the same oil you can fry the garlic, which you cut in advance. Add the garlic to the bacon and leave the pan on low heat.
Now you need to break the eggs into a separate plate and combine them with cream. To get a thick and tasty sauce, you need to add grated Parmesan and nutmeg to the resulting mass.
Now you can leave the sauce alone for a while and start boiling the pasta. After they are ready, they need to be placed in a frying pan in which garlic was recently fried and pour the egg mixture over them.
Don't forget to mix everything well using a spatula. The sauce should resemble an omelette in appearance.
After this, you need to add garlic and sprinkle with pepper to add spice.
Carbonara sauce, the recipe for which, as you can see, is quite simple, can be served. There is no need to cool it - all the diversity of its taste can be felt if it is hot.
Of course, now on the Internet you can find a huge number of different recipes for Carbonara sauce. For example, you can use the following recipe.
Heat one tablespoon of olive oil using a saucepan, add a few cloves of garlic, finely chopped.
Now all this needs to be cooked literally within a few minutes.
After this, add lean bacon to the garlic. You can also use raw smoked ham, preferably cut into small cubes.
The meat must be fried for three or four minutes.
Then you should take a plate, break the cream and a few eggs into it, mix and carefully add to the ham.
Now all that remains is to warm the resulting mass over low heat, then pour it over the pasta and serve, sprinkling Parmesan cheese on top.
If you decide to prepare a dish like Carbonara pasta with cream, then it is worth remembering that the true recipe for this dish does not involve the use of cream, however, nothing can stop you from adding the yolks, cream and mixing them with Parmesan, and then pouring them into a heated frying pan and simmer with spaghetti over low heat.
If you don't have traditional Italian ham on hand, called Pancetta, you can use bacon, as well as any ham you like. Just make sure that it is raw smoked.
If, nevertheless, you set yourself the goal of getting as close as possible to the gastronomic traditions of Italy, you need to use not Parmesan, but Pecorino cheese. There is an option to use these types of cheese at the same time.
Carbonara is the great Italian pasta. It is prepared from ordinary products - eggs, bacon, cheese and, in fact, spaghetti itself. Only for many cooks and even chefs, the sauce treacherously settles to the bottom of the plate. I'll show you how to properly combine sauce with pasta. With this carbonara recipe you will always succeed!
Gourmets often argue which carbonara recipe is authentic. Some insist that there must be cream in the sauce, others consider this blasphemy. The confusion begins with the pedigree: historians still have not decided where and when this paste was born. Translated from Italian, carbonara is coal miners' pasta. According to one legend, it was loved by workers who burned wood near Rome.
According to another, less convincing version, carbonara appeared thanks to Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and powdered eggs in their backpacks, and their hosts supplied them with pasta. The Americans, in their simplicity, mixed pasta with scrambled eggs - and carbonara was born.
The legends don't end there. In 2005, an Italian magazine published an article claiming that carbonara originated in Osteria delle Tre Corone, in the Veneto region. Italian oppositionists to Carbonaria once met secretly there, and the pasta was named after them. The osteria is still operating and successfully feeds guests carbonara.
The age of carbonara is the only thing that is not in doubt. This is a young pasta; it appeared in recipe collections only in the middle of the 20th century. Buy good Italian durum wheat pasta for her. What you need is spaghetti - thin, long strands; silky sauce is best distributed over them. Our video at the top of the page will tell you how to boil spaghetti correctly so that it doesn’t stick together.
Drain the spaghetti in a colander and do not rinse it under any circumstances. Be sure to save a glass of the water you cooked the pasta in. Make this a habit; "broth" may always be needed if there is not enough moisture when mixing the pasta with the sauce.
Who hasn’t had pasta that has gone stiff and shrimp and green peas that haven’t stuck together? Intuitively, everything is usually added. But this only makes the pasta fattier, and the oil destroys the taste of the sauce. The Italians are more cunning; they add a little pasta water. Then the pasta turns out correct, sliding and shiny, just like the one served in trattorias on quiet Roman streets.
While the pasta is cooking, chop the bacon. It is better, of course, to take pancetta (it has a more concentrated taste, since the brisket is dried in the sun for a long time), but it is not sold in all stores. Fry the bacon in a frying pan over medium heat until the fat has rendered and the pieces have browned. If you turn the burner on high, the bacon may burn.
Break the eggs into a bowl, grate on a fine grater and stir. Gourmets advise using parmesan and sheep's pecorino in half, but believe me, after carbonara with one parmesan you will still want extra.
The most crucial moment is to combine the bacon, egg mixture and spaghetti. First add the paste to the bacon and stir with kitchen tongs. If you mixed them right on the stove, now is the time to remove the pan from the heat. It is very important! Why? Find the answer to this question in the main video.
The sauce should cover every millimeter of spaghetti. The heat from the pasta is enough to melt the cheese and cook the eggs. You don’t think that eggs in carbonara remain raw?! If the paste is sticky and lacks moisture, add some of the reserved “broth.” The right carbonara has a sauce that glides and shines like silk.
Serve immediately, carbonara can't wait. It is often even advised to place it on heated plates so that the pasta does not cool down 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 you from the inside. Try it! Bon appetit!
Pasta carbonara
Time
Ingredients(for 2 servings)
spaghetti - 1 package (about 250 g)
bacon or pancetta - 75 g
hard cheese such as Parmesan - 50 g
eggs - 2 pcs
yolk - 1 piece
olive oil - 1 tbsp. spoon
garlic - 1 clove
salt - 1 tbsp. spoon
freshly ground black pepper - 0.5 teaspoon
Preparation
1. Boil water in a large saucepan (at least five liters), add a tablespoon (or even two) of salt and add spaghetti. The water should be fairly salty. Cook for the amount indicated on the package. It is better if the pasta turns out al dente, that is, with a tiny white dot inside.
2. Cut the bacon into cubes, chop the garlic. Place a large frying pan over medium heat, add olive oil, add bacon and fry for 3-5 minutes. During this time, the fat will melt out of the bacon, and it will brown itself. Add garlic halfway through cooking. When the bacon is cooked, remove the pan from the stove and cover with a lid to keep it warm.
3. Grate the cheese on a fine grater. Break the eggs into a bowl, add another yolk, add the cheese, pepper and mix.
4. Drain the pasta in a colander, reserving one cup of the “broth.” Then add to the pan with the bacon and stir with kitchen tongs. If you mixed on the stove, move the pan to the kitchen counter. Add the egg-cheese paste - work quickly until it turns into a sauce and coats all the spaghetti. Is the sauce too thick and not silky? Add a few tablespoons of "broth" and stir again. Serve immediately, carbonara can't wait!
