Carbonara pasta just like in Italy. An example of several great recipes

Step by step recipe

Heat the oil in a frying pan and add the crushed garlic cloves. As soon as the aroma appears, remove the garlic. Fry the chopped onion for 2-3 minutes.
Roughly chop the bacon and fry it along with the onion for 5 minutes.
Pour the cream into the bacon; as soon as everything boils, add basil and salt. In the meantime, you need to cook the spaghetti until done. Place the cooked spaghetti in a colander, then mix it with the sauce and let it simmer, covered, for 2-3 minutes. Bon appetit!

The Italians have done a good job in the culinary field and have given the world a large number of delicious dishes. One pizza is worth it, it is now eaten absolutely everywhere. But other dishes also deserve our very close attention, one of these dishes is pasta, that is, various spaghetti and pasta with sauces and additives. There is such a wide variety of them that you could write more than one book of recipes. But today the purpose of my article will be Italian pasta Carbonara with bacon in two versions: with cream and without cream.

Why these two options? Because they are the most popular and they are the ones known to most people. But since the debate about how to cook Carbonara pasta more correctly and tastier will never subside, I won’t choose one of these options. After all, even the Italians themselves make a choice according to their own taste and in different provinces and regions of the country they prepare Carbonara in their own way.

Pasta Carbonara with bacon - recipe with cream

Both recipes for the wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for themselves what they like best. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy flavor and how amazing it mixes with the smoked bacon. When we have Carbonara for dinner there is a real celebration in our house. And there are reasons for this.

This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is, in principle, a dish that is most delicious in the heat of the heat, while the spaghetti is still hot and has not stuck together, and the sauce has not been absorbed. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist eating it all.

For this pasta, you can take classic spaghetti, capellini (thin and long) or linguine (wide and flat, like noodles). This is the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will remain wonderful, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not get overcooked. Italians prepare just such pasta.

You will need:

spaghetti - 300 gr,
bacon (or brisket) - 300 g,
parmesan cheese - 100 g,
yolks - 3 pcs,
cream 10-20% - 200 ml,
salt, pepper to taste.

Preparation:

1. Place a large pot of salted water on the fire to cook the spaghetti. Remember, there should be a lot of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To prevent spaghetti from sticking together and retain its shape, you need a lot of water.

2. Heat a frying pan on another burner. Add one teaspoon of olive oil if you have low-fat brisket instead of bacon. Fatty bacon doesn't need extra oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.

3. Once the water in the pan is boiling, insert the whole spaghetti into it. Do not break them under any circumstances, they should remain long. As the bottom of the spaghetti softens from the hot water, lower them with a spoon or fork until the spaghetti is completely submerged. After this, cook them, stirring lightly for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard ones take longer to cook.

4. While everything is crackling and gurgling on the stove, prepare the sauce. Place the egg yolks in a separate bowl. Use the whites for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is quite hard. Mix egg and cheese.

5. Now pour the cream into the bowl with the yolks and cheese. Mix everything well. You can add salt and pepper to your taste. The sauce is almost ready, all you have to do is combine it with the rest of the ingredients.

6. When the bacon is golden brown and crispy, turn off the stove or remove the frying pan from the heat. This is for a while until the spaghetti is ready.

7. Now let's get back to the spaghetti, you need to take them out of the water, drain them into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little stiff in the middle, a little elastic. This means it's time to take it out. The spaghetti will be ready in the frying pan along with the bacon and sauce from the residual heat. If you remove the spaghetti already fully cooked, it will be overcooked in the sauce and may stick together.

8. Place all the spaghetti in the pan with the bacon and mix everything well. Then add the entire sauce of cheese, cream and yolks. Stir in spaghetti, sauce and bacon.

9. Carbonara pasta with bacon is ready. Now, while it is hot and fragrant, place it on plates and sprinkle with grated Parmesan.

Urgently call everyone to the table and try not to swallow their tongues from this delicacy during the meal. Enjoy your meal!

My own advice. If you want to brighten the taste of the pasta, add one clove of finely chopped garlic to the bacon in a frying pan and fry. It will turn out simply amazing.

Pasta “Carbonara”: a classic of the genre

olive oil - 120 ml.
spaghetti (durum wheat) - 1 pack
chicken yolk (raw) - 4 pcs.
garlic - 3 cloves
Parmesan or Pecorino cheese - 220 gr.
Pancetta bacon - 260 gr.

First you need to boil the pasta. Pour 1 liter into the pan. water per 120 gr. spaghetti, wait for the first bubbles. Add 60 ml. olive oil, lower the burner to medium. Place the pasta inside and stir.
The duration of heat treatment depends on the manufacturer. The expiration date is indicated on the back of the pack. For carbonara, spaghetti is cooked until half cooked (al dente). This means that the core must remain solid.
While the spaghetti is cooking, chop the pancetta into slices and place in a frying pan with 60 ml. oils Fry until the lard becomes transparent. It is important to monitor the structure; pancetta should not be overdried.
Turn off the heat and cool the bacon to room temperature. At this time, grate the cheese. Beat the yolks with a fork or mixer, combine with half the volume of all the cheese (110 g). Add ground pepper to taste.
Place the bowl with the egg mixture in a steam bath and stir for 10 minutes. Mix the bacon with the steamed sauce, heat again, and keep stirring. The spaghetti is already boiled, remove it and leave it in a colander to drain.
After 3 minutes, add the pasta to the bacon and sauce and mix well. Serve garnished with remaining cheese.

Classic recipe - carbonara pasta with bacon without cream

The second option for preparing Carbonara pasta (second in order of listing, not in taste) is Carbonara without cream. Believe me, many people consider this particular recipe to be a classic Italian one. Let’s not argue with them, especially since I think both options are good. You can cook both the first and second and try to decide which one you like better. This will be quite difficult to do.

The basis of the sauce in Carbonara pasta without cream is eggs, Parmesan cheese and the water in which the spaghetti was cooked. There is nothing surprising about this; Italians often use water to prepare sauces; it is much tastier than diluting sauces with plain water.

To prepare for 2 large servings you will need:

spaghetti (cpellini, linguini) - 200 grams,
bacon or brisket (raw smoked/dry-cured) - 150 grams,
eggs - 2 pcs,
egg yolk - 1 piece,
parmesan cheese - 50 g,
olive oil,
garlic - 2 cloves,
salt and pepper to taste.

Preparation:

1. To ensure that all processes go quickly and in parallel, start by cooking spaghetti. Place water in a large saucepan on the fire and bring to a boil. Add a teaspoon of salt. Add spaghetti without breaking it and cook. Stir the spaghetti occasionally with a spoon to ensure it is fully submerged and cooks evenly. The cooking time should be indicated on the spaghetti package, but when in doubt, just taste it.

2. Heat a frying pan over medium heat and add a little olive oil. Take two cloves of garlic and crush them with a knife, placing it flat on top. Place crushed garlic in a frying pan in oil and heat thoroughly. We won’t eat garlic, we need it to give the oil a bright aroma; later it will need to be pulled out.

3. Cut the bacon or brisket into cubes. If you have strips of bacon already cut, simply cut them into small squares. Place the bacon in the pan and fry it lightly. Remove the garlic as soon as it starts to brown.

4. Break two whole eggs and one yolk into a bowl. Beat them with a whisk until the white and yolk are mixed. Then grate on the finest grater that you have Parmesan cheese. Add about two-thirds to the eggs and stir. Add freshly ground black pepper and a pinch of salt. You don't need a lot of salt because the bacon is already salted.

5. When the bacon gets a golden brown crust, you can add the prepared spaghetti to it. Drain them or simply fish them out with special tongs and place them directly in the pan with the bacon. Add a few tablespoons of water from the pan where the spaghetti was cooked. Stir everything a little and remove from the stove.

6. After you have mixed everything and removed the pan from the heat, pour the beaten eggs and cheese into the spaghetti and immediately start stirring. Due to the fact that the stove is turned off, the eggs will not cook but will turn into a thick sauce. Stir for a couple of minutes until the sauce evenly coats all the spaghetti. If you see that it is too thick and the Carbonara pasta is sticking, add a couple more tablespoons of water from the pan.

Proper Carbonara pasta should be juicy, the spaghetti should not stick together, but slide from the sauce. Bacon bits are common.

In this recipe we will do without eggs. Carbonara is made from spaghetti, bacon, cream, onions, Parmesan and spices. The dish turns out very aromatic and rich! I recommend serving carbonara for dinner.
Here is a simple recipe for making carbonara pasta without eggs. Onions and bacon are fried in a frying pan, then cream is poured in. Cooked spaghetti or pasta is combined with sauce. The final touch is to sprinkle the pasta with grated Parmesan and serve. Have a nice day!
Number of servings: 3-4
A simple recipe for pasta carbonara without eggs from Italian cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 120 kilocalories. Author's recipe for Italian cuisine.
Preparation time: 16 minutes
Cooking time: 1 hour
Calorie amount: 120 kilocalories
Number of servings: 5 servings
Occasion: For lunch
Difficulty: Easy recipe
National cuisine: Italian cuisine
Type of dish: Hot dishes, Spaghetti

Carbonara with basil and cream

nutmeg - 3 gr.
bacon - 165 gr.
basil (greens) - 3 sprigs
egg - 3 pcs.
spaghetti - 280-300 gr.
olive or corn oil - 60 ml.
cream with fat content from 22% - 140 gr.
garlic cloves - 2 pcs.
Parmesan cheese - 125 gr.

The spaghetti and sauce are cooked at the same time. First, fill a saucepan with water, boil and add salt. Place the pasta inside and cook for 7 minutes until al dente (half cooked).
To make the sauce, chop the bacon into bars and the garlic into slices. Place in a frying pan with oil and fry until crusty. In another cup, combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
Beat the egg and cheese mixture with a fork. Place the boiled spaghetti with the bacon and garlic. Add sauce and heat for 3 minutes. Grate some Parmesan, sprinkle it over the carbonara and serve.

Step-by-step preparation

Heat the oil in a frying pan and add the crushed garlic cloves. As soon as the aroma appears, remove the garlic. Fry the chopped onion for 2-3 minutes.
Roughly chop the bacon and fry it along with the onion for 5 minutes.
Pour the cream into the bacon; as soon as everything boils, add basil and salt. In the meantime, you need to cook the spaghetti until done. Place the cooked spaghetti in a colander, then mix it with the sauce and let it simmer, covered, for 2-3 minutes. Bon appetit!

Spaghetti Carbonara is one of the most common dishes in Italy. Simple, satisfying, incredibly tasty due to the thick sauce with a rich taste and aroma, pasta carbonara is loved in all Italian corners, and therefore is it any wonder that the authorship of this dish is attributed to themselves in different regions of Italy? We will tell you what the real Italian dish pasta alla carbonara is, how it was born, what variations it currently has, and how to prepare pasta carbonara in a regular kitchen.

Pasta carbonara recipe with bacon and cream is a popular and widespread recipe not only in Italy, but also in Russia. In fact, what could be tastier than fried bacon flavored with fresh cream and cheese? But this is a real historical recipe, which was invented by the founders of the dish - free coal miners in Italy, who mined carbone (it.) - charcoal, and therefore were forced to spend most of their lives in the forests. They came up with food for themselves from pieces of smoked lard and brisket, pasta that was stored for a long time and did not spoil, as well as sheep’s cheese. Cubes of meat fried in a cauldron, pasta cooked in the same place and grated cheese made up this simple food that has survived to this day.

So, to prepare pasta carbonara, we need:

350 g pasta;
2 tbsp. l. cream;
4 eggs;
2 tbsp. l. oils;
a pinch of fresh black pepper and ground nutmeg;
salt;
a couple of cloves of garlic;
100 g bacon, cut into strips;
Parmesan cheese - optional.

Important! This is a recipe for real Italian pasta, so to maintain its authenticity, only olive oil and durum wheat pasta are used. Don't forget the nutmeg. We are used to using Parmesan, which is listed below, but the Italians prepare carbonara with Pecorino cheese.

Let's get started:

Pour water into the pan, add salt and cook the pasta according to all the rules.
While they are cooking, fry the garlic in a non-stick frying pan with a tablespoon of oil.
Add diced bacon to it.
Fry it for no more than a couple of minutes so that the pieces do not have time to harden.
Shake the spices separately in a bowl, add cream and stir. Set aside for now. Tip: For those who love spaghetti sauce, you can increase the amount of cream.
Drain the water from the pasta, place the pasta in a frying pan with the bacon and garlic and warm everything together a little.
Pour the mixture of eggs and cream on top and stir quickly. Heat a little more until the pasta and sauce are completely combined and the eggs begin to thicken a little, but do not curdle from the hot pasta.
Grate parmesan cheese over pasta, if desired.

Replace bacon with ham

Bacon can be replaced partially or completely with ham. It will also turn out very good, especially if you don’t skimp on the cream.

You will need:

half a liter of 10 percent cream;
500 g pasta;
300 g cheese (Parmesan or sheep);
300 g ham;
200 g bacon (or the same volume of ham);
salt, pepper, and other spices to taste;
3 eggs;
spoon of olive oil.

Your actions:

Boil pasta in salted water - feathers, “spirals”, spaghetti. You don’t have to cook the pasta until it’s fully cooked - it should be a little firm - as the Italians say, al dente.
Meanwhile, pour a little olive oil into a preheated frying pan and fry the ham and bacon cut into strips or cubes.
Beat a little salt with eggs and seasonings, but not until fluffy, but so that it is even, add cream. Grate the cheese and add half of it to the mixture. Mix.
Throw away the pasta and quickly place it in the frying pan with the meat products. Stir, pour in the mixed cream and eggs. Gently mix everything again so that the sauce completely covers the pasta.
Place into serving bowls, sprinkling the other half of the cheese on top. Arugula leaves go well together.

Carbonara with mushrooms and ham

Parmesan cheese (or other hard variety) - 230 gr.
garlic cloves - 3 pcs.
egg noodles - 300 gr.
butter - 30-40 gr.
mushrooms (preferably champignons) - 125 gr.
onion - 1 pc.
egg - 4 pcs.
high fat cream (from 27%) - 210 ml.
ham - 130 gr.

Bring the water to a boil, add salt, and cook the noodles. Don't stop stirring. Boil the pasta until 80% done. Now take care of the mushrooms. They need to be peeled and washed, then chopped into slices along the stem.

Separately, chop the ham and onions. You can pass the garlic through a press or cut it into thin slices. Place the butter in a frying pan and melt. Fry garlic and onion on it. When the vegetables have dropped in volume, add the mushrooms and ham.

No whites are needed, just separate the yolks. Combine them with salt and ground pepper. Grate the cheese and add it here. Add chilled cream. Process the entire mixture with a blender or mixer. Pour the sauce into the frying pan, simmer for 5 minutes.

Now shake the noodles in a colander to drain the water. Transfer the pasta to the skillet with the eggs. Stir, turn off the burner, cover with a lid. After 10 minutes of infusion, serve.

Spaghetti carbonara with chicken

In this recipe, chicken fillet (200 g) is salted, it replaces bacon and requires the use of garlic in cooking.

For 300 g of pasta you need:

half a glass of cream;
3 eggs;
a couple of cloves of garlic;
3 tbsp. l. olive oil;
50 g parmesan or other hard cheese;
salt, ground pepper, basil.

Let's prepare it like this:

Fry small pieces of fillet in oil until tender.
Add finely chopped garlic to the pan and fry for a couple of minutes.
Add salt and cream without turning up the heat so that the cream does not curdle.
Boil the pasta separately, adding salt and a little vegetable oil to the water.
For the sauce, salt and pepper the beaten eggs, add grated cheese and basil.
We discard the finished pasta, put it in a frying pan, heat it up and fill it with the egg-cream mixture.
After heating for several minutes on the lowest heat, serve hot, sprinkling ground pepper on top.

Carbonara with mushrooms in a slow cooker

olive oil - 65-75 ml.
high fat cream (from 32%) - 240 gr.
spaghetti - 250 gr.
mushrooms - 350 gr.
Parmesan cheese - 140 gr.
onions - 50 gr.
garlic - 3 cloves

Fill the multicooker bowl with boiling water, salt and add a little olive oil. Send the spaghetti inside, cook for 7 minutes on the “Pasta” or “Cooking” mode.
While the appliance is running, prepare the mushrooms. They need to be washed, peeled, dried and cut into thin slices along the grain. The onion is chopped into half rings.
On the stove or in the microwave, heat the cream to 60 degrees. Grate the cheese and mix it with the milk mixture. Place the boiled pasta in a sieve, then into another clean bowl.
Wash the multicooker and dry it. Pour oil into a bowl, add onions and mushrooms inside. Sauté the contents on the “Saute” function for 10 minutes.
When the mushrooms are fried and the onions become golden, add the chopped garlic. Add pepper and salt, stir. Season the dish with the cream cheese mixture.
When the “Frying” function comes to an end, set it to “Stew” for 10 minutes. Stir the mixture without covering the multicooker with the lid. At the end, add the pasta, let it sit on the “Warming” program, and taste.

Make Carbonara pasta using classic technology. Take a closer look at recipes with the addition of ham, bacon, champignons, asparagus, and Parmesan cheese. Prepare spaghetti with sea cocktail or separately with shrimp, eggs, sesame seeds, chicken, tomatoes.

We supplement the recipe with mushrooms

Italians often add dry white wine instead of cream, which makes the sauce even more piquant. To preserve the creamy taste, you can add a little milk in the absence of cream.
Another version of the sauce was suggested by the famous chef Jamie Oliver. He insists on using dry-cured pork jowl, which is low in meat and high in fat, instead of bacon. This fat should be rendered by placing small pieces of lard in a cold frying pan. It will melt faster this way. Next, a large clove of crushed garlic is added to the frying at the same time (it will give off its aroma and will need to be removed later). We enrich the taste with freshly ground pepper. And now the main thing about this sauce: no cream! The fire is put out under the frying pan, and we add the pasta to it along with the remaining water in which it was boiled. This is important - fat and water become an emulsion! Eggs beaten with cheese and salt are added to it and mixed again with pasta. If necessary, add a little more pasta water and heat through, preventing the yolks from curdling. The result is a delicious sauce that is in no way inferior to creamy sauce!