How to cook and make the right sauce for carbonara pasta? Creamy carbonara sauce. step by step carbonara pasta recipe with photo and video

Pasta carbonara is a classic of Roman cuisine. This is spaghetti, combined with thin slices of bacon, and topped with cheese and egg sauce. It comes to readiness from the heat of spaghetti that has just been boiled.

If you follow all the rules and know the subtleties, the consistency of the sauce is the most delicate velvet. Italian bacon sets off the taste so exquisitely that even the most fastidious gourmet will not find something to complain about. The hot garlic note makes the pasta perfect. The dish is very nutritious, so it will relieve you of hunger for a long time.

Cooking technique

Some negligent cooks serve spaghetti drenched in a fatty heavy sauce, covered with a thick layer of cheese that does not want to melt at all, and call them carbonara. But even if everything is cooked correctly, the dish will spoil if it is not served immediately after cooking. Remember - spaghetti carbonara does not like to wait. After a while, they will become sticky and tasteless.

Italian chefs claim that the technique of their preparation is the same everywhere, the differences can only be in the ingredients:

it is necessary to prepare a raw fill of cheese and eggs;
render fat from bacon;
boil pasta;
add the filling to the spaghetti and mix until the dish acquires the desired unity.

The quantitative ratio of ingredients can be adjusted depending on personal taste preferences. To make carbonar that seems perfect to you, you have to experiment.

Secrets and subtleties

Eggs form the basis of the most delicate sauce. It is they who stick together all the ingredients and thin spaghetti. The heat of freshly cooked pasta is strong enough to bring the eggs to the required degree of doneness easily.

Therefore, it is very important not to make a mistake with their number. The sauce will be perfect if you take one glass of cheese and three eggs for 0.5 kg of spaghetti.

In Rome, cheese is used to make pasta with carbonara sauce. "pecorino romano". It is made from sheep's milk and has a characteristic aftertaste. But many find it too harsh.

In this case, you can use the following combination: three-quarters of a glass "Parmigiano Reggiano" and a quarter - "percorino". If you just reduce the amount of cheese, the taste will not be rich enough.

Do you need cream and garlic?

Many carbonara pasta recipes call for heavy cream. But Italian culinary specialists reject such variations. They insist that the cream leaves a greasy taste in the mouth and, worst of all, kills the flavor of the cheese.

But they welcome garlic in recipes. You need to crush a few slices, fry them a little in olive oil and add to the sauce. You can put raw chopped garlic to make its flavor richer.

As a rule, in Rome, this dish is prepared with raw pork guanciale. But finding it outside of Italy is very problematic. A good alternative would be American bacon or Italian pancetta. Both of these products are made from the peritoneum.

Bacon has a slightly sweet taste, because sugar is added when salting. Once fried, it retains a crispy texture and smoky flavor, unlike pancetta. This is why many chefs prefer to use American bacon when making carbonara pasta.

On the final stage cooking, inexperienced cooks may have difficulty distributing the egg and cheese mixture evenly.

First of all, spaghetti must be mixed with the mixture, and only after that, carefully introduce the bacon. Then it will be evenly distributed throughout the dish and you will be able to cook the pasta correctly.

Should I add wine?

Famous Italian chefs are still arguing about this. Vermouth gives a rich herbal flavor that "clogs" the taste of other products. red wine and smoked bacon- "blowing" is not very successful.

If you want to add wine, then give preference to dry white. In order for it to show its taste, it must be at least half a glass. It should be poured on time.

traditional recipe

Cooking:

For carbonara, high-class spaghetti is suitable - the thinner the long "threads", the better the sauce is distributed over them. They need to be cooked in in large numbers salt water. When they are ready, drain them in a colander, but do not rinse. Be sure to prepare a glass of water in which the pasta was cooked. This "broth" is useful if there is not enough moisture to mix with the sauce;
If the pasta sticks together, in no case should you add oil. This will only make them fatter. You can do it smarter - add a little water from under the pasta. Pasta will become shiny and sliding;
While the pasta is cooking, you need to cut the bacon or pancetta. It should be fried over low heat so that the fat has time to melt and the pieces to brown. In a pre-prepared dish, break the eggs, rub the cheese;
When combining the pasta with the sauce, make sure that it covers every millimeter. If the pasta is sticky, add a little "broth" until it starts to slip. The sauce should shine like silk. It is better to lay out on warmed plates so that the dish does not have time to cool.

Carbonara with wine

Cooking:

Boil 4 liters of water in a large saucepan;
While it boils, heat 0.25 cups olive oil;
Cut the bacon into thin strips and fry until it becomes crispy;
Fat must be completely melted. Pour in half a glass of dry white wine and keep on fire until the smell of alcohol has evaporated;
Cover with a lid to keep the heat from escaping. In a small bowl, beat three eggs with a glass grated cheese, add garlic;
When the water boils, salt the water and carefully pour in 0.5 kg of pasta. They must be mixed immediately so that they do not stick together. When they are cooked, put them in a colander, do not rinse. Do not forget to leave "broth";
Pour sauce over hot spaghetti, add bacon and a pinch of black pepper. After you mix them, serve immediately.

Carbonara sauce in Italy is one of the most popular additions to pasta. It is served with spaghetti and any other pasta. With such gravy, the dish becomes very tender and tasty. In this case, you can constantly change the composition of carbonara sauce, leaving only a couple of basic ingredients. This means that once you figure out how to make carbonara sauce, you can fill up your cookbook with many gourmet treats.

Traditionally italian sauce Carbonara for pasta is prepared on the basis of heavy cream, adding Parmesan cheese, eggs and slices of ham to them. Also, the gravy is supplemented with fresh and dried herbs. Over time, the carbonara recipe has undergone many changes. Today you can find its varieties with seafood, mushrooms, chicken meat, sausages, smoked meats, etc. Also, culinary specialists are experimenting with different types cheese, add fragrant spices, dry wine etc.

Carbonara sauce can be prepared even without meat or fish products. For this, it includes more vegetables. It can be zucchini, pumpkin, green pea, green beans, garlic, bell pepper etc.

Regardless of the recipe chosen, it is important to maintain a delicate and thick consistency of carbonara sauce so that it covers each piece of pasta, making the dish fragrant and juicy. Even the most ordinary horns or spirals with such gravy turn into a gourmet treat worthy of holiday table. Pour the carbonara sauce over the pasta immediately after cooking, while all the ingredients are still hot.

AT classic sauce carbonara includes hard cheese and raw eggs. The secret lies in the fact that the gravy should be poured over hot pasta. Then the cheese will melt and the eggs will boil a little. As a result, carbonara sauce will be very tender, thick and elastic. Stir the pasta with the carbonara sauce until the gravy completely covers the pasta. Leave a little grated cheese for garnish. You can also add fresh herbs after making the sauce and pasta.

Ingredients:

150 ml cream;
3 eggs;
200 g parmesan cheese;
200 g bacon;
250 g of ham;
3 art. l. olive oil;
Salt pepper.

Cooking method:

Cut the bacon and ham into small strips about half a centimeter wide.
fry meat ingredients until golden brown in olive oil.
In a separate bowl, beat the eggs, add seasonings to them to taste and pour in the cream.
Mix the sauce until smooth, then pour grated parmesan cheese on it.
Stir the carbonara again.
Put pasta or pasta in a pan with bacon and ham, mix and pour over creamy cheese sauce.
Remove the pan from the heat and mix the contents a few more times, then arrange the treat on portioned plates.

Interesting from the network

To prepare the carbonara sauce according to this recipe, it is very important not to overcook the shrimp. They prepare very quickly. They can be put in a pan frozen, and as soon as the shrimp become warm, immediately remove them from the heat. If fresh herbs are not on hand, you can replace them with dried ones. Then it is better to mix basil and parsley with cheese sauce right away. It is important that the pasta is hot before adding the sauce. To serve this dish, any pasta cooked in salted water is suitable.

Ingredients:

150 g parmesan cheese;
2 tbsp. l. olive oil;
2 eggs;
300 g of peeled shrimp;
½ bunch of parsley;
Basil;
Salt pepper.

Cooking method:

Grate the cheese on a fine grater and mix it with raw eggs.
Pour the olive oil into a frying pan, heat it up, then add the peeled shrimp to it.
Fry the shrimp for a few minutes over medium heat, finely chop the parsley and basil.
Add to shrimp ready-made pasta warm up a little and remove the pan from the heat.
Drizzle the pasta with the egg and cheese carbonara sauce and mix gently.
Decorate ready meal chopped greens.

Correct italian spaghetti with carbonara sauce must be cooked to al dente. This means that you need to take them out of the water for a minute or two before full cooking. So they remain a little hard inside, which gives the dish a special piquancy. In the absence of parmesan, you can use any other hard cheese. Carbonara sauce will still turn out very tasty and fragrant. Cream should be fat, at least 20%, because the consistency of the gravy depends on them.

Ingredients:

300 g spaghetti;
100 ml cream;
200 g chicken fillet;
2 cloves of garlic;
15 g of sesame seeds;
50 g parmesan cheese;
3 art. l. olive oil;
3 eggs;
Greens;
Salt pepper.

Cooking method:

Slice chicken fillet small cubes, fry the meat until tender in olive oil.
Finely chop the garlic and pour it over the chicken, mix and fry for another 2 minutes.
Salt and pepper the contents of the pan to taste, pour over the cream.
Boil water in a saucepan, salt a little and add a spoonful of olive oil to it.
Pour the spaghetti into a saucepan and cook until al dente.
Beat eggs, mix with salt and herbs.
Finely grate the parmesan and pour over the eggs, mix well.
Put spaghetti in a pan with chicken fillet, pour everything with carbonara sauce.
Simmer the spaghetti carbonara for a couple more minutes over low heat with the lid closed.

Now you know how to cook carbonara sauce according to the recipe with a photo. Enjoy your meal!

Carbonara sauce is a tender and fragrant gravy, without which it is difficult to imagine a real Italian pasta. For Russian cuisine, this dish is also well suited, because it is juicy, hearty, and nutritious. That's why caring housewives it’s better to learn a couple of recipes on how to cook carbonara sauce in order to diversify the diet of your household with a new interesting delicacy:
Pour the carbonara sauce over the hot pasta and keep stirring the dish until it cools down a bit. Otherwise, the cheese and eggs will get lumpy and spoil appearance treats;

If the spaghetti carbonara isn't juicy enough, add some water to the sauce that the pasta was cooked in. It is not recommended to add oil - it will increase the calorie content of the dish and make it more fatty, which will spoil the delicate taste;

Don't worry about raw eggs in sauce - steam from pasta is enough to cook them. However, for an ideal result, correct proportion. So, for 100 g of spaghetti for carbonara sauce, take 1 raw egg;

It is not recommended to rinse or colander the pasta before mixing it with the carbonara sauce. You just need to carefully remove them from the saucepan with two spoons or forks and transfer to the rest of the ingredients. This way they will retain the necessary heat for the final preparation of the sauce.

Preparation of classic carbonara:

Bring water to a boil, add 2 tbsp. oil and boil the spaghetti until tender. See the manufacturer's packaging for the cooking time for pasta. Usually 100 g spaghetti is boiled in 1 liter of water.
In the meantime, cut the pancetta into strips or bars and fry in a preheated pan with 2 tbsp. butter until transparent. Be careful not to dry out the pancetta. Then take it off the heat and let it cool down egg white did not collapse when added.
Grate the cheese on a fine grater.
Crack the eggs into a bowl and beat well with a fork. To the egg mass, add half a serving of grated cheese, 2 pinches of black ground pepper and mix everything well. For a smooth texture, heat the sauce over the boiling water where the pasta is cooking, stirring gently.
Pour the sauce into the pan with the fried bacon and heat everything up a little, stirring constantly.
Drain the cooked spaghetti in a colander, but don't shake the water too hard to keep the temperature to thicken the sauce.
Place the hot spaghetti in the pan and quickly toss with the sauce.
Arrange the carbonara on a platter and sprinkle with the remaining cheese mixed with freshly ground black pepper.

Given our genetic love for lard, we think that carbonara with bacon will appeal to many. This dish will decorate both a daily meal and every solemn feast, and an exquisite combination of spaghetti with bacon will bring you the recognition of an unsurpassed culinary specialist.

Ingredients:

Spaghetti al dente (they are a little firm) - 450 g
Bacon - 100 g
Parmesan cheese - 50 g
Chicken egg - 3 pcs.
Olive oil - 4 tbsp
Garlic - 2 cloves
Salt - to taste

Preparing Bacon Carbonara:

Boil the pasta in salted water until tender, adding salt and 2 tbsp. oils. After, throw it in a colander.
In a frying pan, heat 2 tbsp. oils. Put the bacon cut into medium cubes and a finely chopped clove of garlic in it. Fry them, stirring constantly for 4-5 minutes.
In the pan with the fried bacon, put the hot pasta, just removed from the heat.
Add to pan 3 raw eggs, which are pre-whipped with a whisk or fork, and mix well.
Immediately, pepper the products, sprinkle with grated Parmesan cheese, mix again and serve the food to the table. In a plate, if desired, carbonara can still be sprinkled with grated cheese.

3. How to cook carbonara with ham and mushrooms

Famous Italian chefs are still “breaking spears” trying to decide: is it worth adding mushrooms to cooking carbonara? But, unfortunately, they still have not come to a consensus. So why don't we try it? Then you can form your own opinion about it.

Ingredients:

Egg noodles - 250 g
Onion - 1.5 pcs.
Garlic - 2 cloves
Fresh champignons - 100 g
Ham - 100 g
Cream 25% - 200 ml
hard cheese- 200 g
Eggs - 4 pcs.
Butter - 25 g
Salt - to taste

Preparation of carbonara with ham and mushrooms:

Dip the egg noodles to boil in lightly salted boiling water.
While the noodles are cooking, wash, peel the caps, dry and cut the mushrooms into strips. Cut the ham into medium-sized pieces. Peel the onion and garlic and finely chop.
Then melt the butter in a frying pan, in which fry onion with garlic until transparent. After, add ham and mushrooms.
Beat the egg yolks with a whisk with cream and cheese grated on a fine grater. Mass, to taste, pepper, salt and whisk again.
Add the egg-cheese mixture to the pan, mix and hold everything on the stove for a few minutes.
Add the hot noodles to the pan, toss them with the sauce and arrange on a plate.

4. Cooking carbonara with cream

Before presenting the following pasta recipe, we note that opinions about the presence of cream in carbonara sauce, professional chefs very divergent. Some argue that in the classical italian recipe cream was never included, and others insist on the opposite view. But we decided nevertheless to present this option, but the choice, as always, is yours.

Ingredients:

Pasta - packaging
Bacon - 150 grams
Eggs - 2 pcs.
Cream - 100–150 ml
Parmesan or Pecorino (you can mix cheeses) - 100 grams
Olive oil - 1–2 tbsp
Garlic - 1 clove
Green basil - a couple of sprigs
Salt - to taste
Nutmeg - 0.5 tsp
Ground black pepper - to taste

Cream pasta preparation:

Start cooking pasta and sauce at the same time. To do this, take a pot of drinking water, add salt, boil and lower the spaghetti to cook.
For the sauce, finely chop the garlic and dice the bacon, which are fried in a heated pan with olive oil.
In a separate bowl, mix eggs, cheese, cream, ground pepper, chopped basil and nutmeg. Whip everything up a bit.
Drain the cooked pasta in a colander and transfer to the pan with the fried bacon.
Pour spaghetti with egg sauce, stir and turn off the heat.
Pasta carbonara with cream is ready. Serve it on warmed plates, and optionally sprinkle with grated parmesan cheese.

5. Cooking chicken carbonara

This dish, strictly speaking, cannot be classified as a classic national Italian cuisine, since spaghetti carbonara does not involve the use of chicken. Yes, and cream is also not added, because they make the dish much fatter. The classic recipe contains only: bacon, eggs, cheese and, of course, the spaghetti itself. But it’s not in vain that they say: “if you can’t, but really want to, then you can.” It's the same with this recipe. And why not cook cooking masterpiece- pasta carbonara with chicken?

Ingredients:

Spaghetti durum varieties wheat - 300 g
Chicken fillet - 200 g
Parmesan cheese - 50 g
Cream - 100 g
Garlic - 1 clove
Egg - 3 pcs.
Olive oil - 3 tbsp
Sesame seeds - 15 g
Salt - to taste

Cooking with chicken:

Add 1.5 tbsp to boiling water. oil, salt and cook the spaghetti until al dente.
Wash the chicken fillet, pat dry with paper towels and cut into strips.
Peel the garlic and finely chop.
Heat a frying pan, and at a medium temperature, fry the chicken fillet and garlic in olive oil. Cook food for no more than 10 minutes, stirring occasionally so that the meat does not dry out. Then add salt and cream, which are simmered at the lowest temperature so that they do not curdle.
Prepare the sauce. To do this, beat the eggs with a whisk, add salt, sesame seeds and parmesan grated on a fine grater.
Now connect all the products. As soon as the spaghetti is ready, drain them in a colander, and then in a pan with chicken and garlic. Pour everything with egg sauce and simmer food for 2-3 minutes on low heat.

6. Carbonara with seafood

Seafood has always been different exquisite taste, giving the dishes a beautiful appearance that can please the eyes of any aesthete. If you are a seafood lover and appreciate all the charm of "sea reptiles", then this dish will surely become one of your "signature" dishes.

Ingredients:

Figured pasta (shells, dumplings, spirals, horns) - 250 g
Seafood cocktail - 200 g
Garlic - 1 clove
Cream 40% - 250 ml
Tomato puree - 150 g
Olive oil - 15 ml
Ground black pepper - to taste
Salt - to taste

Seafood pasta recipe:

First of all, defrost seafood, drain all liquid, rinse under running water and dry with a paper towel.
Fill a saucepan 2/3 full with water and bring to a boil. Salt and pour 1 tbsp. olive oil to keep the pasta from sticking together. Dip the spaghetti into the pan and cook for as long as it is written on the manufacturer's packaging.
Peel the garlic, finely chop and fry in a pan in 2 tbsp. olive oil for about 1-2 minutes.
Add to skillet Seafood Cocktail and simmer food for 1 minute.
Then pour tomato puree and bring the sauce to readiness for 2-3 minutes, so that the liquid boils away slightly.
After - salt, pepper, pour in the cream, and boil them, stirring constantly.
Put the finished spaghetti in the pan with the sauce, mix thoroughly and serve the dish immediately, otherwise the pasta will cool down and the sauce will thicken.

As you can see, the carbonara pasta recipe great amount. And each of them is good in its own way. So you have the opportunity to surprise your loved ones with new shades of this dish, because. you surely main secret super-housewives, already understood!

Watch the video recipe and tips on how to cook carbonara pasta correctly (Celibacy Lunch with Ilya Lazerson):

A great way to diversify the disgusting home menu- cook popular dish from Italian cuisine – Alla carbonara(pasta carbonara). If you cook according to original recipe, then you will need spaghetti and sliced \u200b\u200bsalted, but not smoked pork cheek - guanciale. In domestic adaptation, it is customary to replace this ingredient with any variety of bacon found in the store.

This dish appeared relatively recently. Historians say that when the allied troops entered war-torn Rome in 1944, they brought with them a lot of dried pork as humanitarian aid. Around that time, carbonara pasta has become a favorite folk dish. It was first seen in cookbook in 1957.

Pasta carbonara with bacon and cream - a classic recipe with a photo

it gourmet dish ideal for romantic dinner or holiday dinner with friends. To master this recipe, you will need the most common set of products. The secret lies in the delicate creamy egg sauce, which comes to readiness from the heat of freshly cooked pasta.

Time for preparing: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Spaghetti from durum wheat: 500 grams
Brisket or Bacon: 300 grams
Aged Hard Cheese: 200 grams
Cream fat content from 20%: 100 ml
Yolks: 4 pcs
Parsley: 1 bunch

Cooking instructions

All products are collected, let's start cooking!

Cut the brisket into thin oblong sticks. Try to grind it thoroughly. The pieces of brisket should be about the same size, otherwise they will not be evenly distributed in the pasta.

Place the chopped brisket in the pan, add a little vegetable oil. Reheat the brisket on the lowest heat, avoiding burning. It should just sizzle a little. If you're using bacon, you don't need to add oil.

Gently chop the parsley bunch. When the brisket is lightly browned, add chopped greens and stir.

Remove the pan from the heat and leave to cool on the stove.

Only egg yolks are used to make the sauce. Carefully separate them from the proteins and place in a deep container. Lightly beat the yolks with a whisk.

Gradually pour in the cream. Lightly salt. You can add a pinch of black pepper if you like.

Grate hard cheese coarse grater and add to the sauce. Stir gently with a whisk. The sauce is almost ready. It remains to combine it with spaghetti so that it reaches readiness.

AT last turn boil the pasta. For their preparation, follow the recommendations indicated on the package. Drain the spaghetti in a colander and return to the pot. Don't try to cook them ahead of time. They must be hot.

Add the fried brisket to the spaghetti and toss lightly. You can use two forks for this.

Quickly pour in the prepared sauce and mix vigorously. Within a few seconds, the yolks will thicken and the cheese will melt, enveloping the pasta.

Serve the pasta immediately, without letting it cool down.

How to cook carbonara with ham?

Required Ingredients:

0.5 kg spaghetti;
0.2-0.3 kg of ham;
70 g parmesan or equivalent;
½ cup warmed heavy cream;
4 yolks;
2-3 garlic cloves;
a bunch of greens;
40 ml sunflower oil;
sugar and salt to taste.

The cooking process adapted to domestic realities pasta carbonara:

Grind the garlic, cut the ham into thin strips.
In oil (sunflower or olive), fry the garlic, add ham pieces to it, fry until the fat is rendered out of it.
Boil a pack of spaghetti, try not to overcook them a little.
While the pasta is cooking, we can make the sauce. To do this, mix the yolks with cream, salt, spices and grated cheese.
We combine it with boiled spaghetti. We spread the resulting mixture into warmed plates, put the ham on top and sprinkle with herbs.

Variation of the dish with mushrooms

Required products:

a pack of spaghetti (400-500 g);
0.25 kg of bacon;
0.15 kg of hard cheese;
0.32 l cream;
40 ml sunflower oil;
salt, spices.

Steps to prepare mushroom pasta:

Wash the mushrooms thoroughly. With the help of a knife, we remove dark spots, cut the mushrooms into slices along, so they will look more appetizing when ready.
Rinse the bacon, dry it with a paper towel, cut into thin strips or cubes.
We rub the cheese on a fine grater.
We boil spaghetti, we try to remove them from the fire a little undercooked.
Fry in oil until golden brown bacon, add mushrooms to it, continue to fry until all the liquid released from the products has evaporated. Pour in the cream, bring it to a boil, season, add the cheese and reduce the heat. Continue stirring until it melts.
Pour the finished pasta into the sauce, mix thoroughly, cover with a lid for a couple of minutes.
Serve the pasta still hot, crushed greens.

Pasta carbonara with chicken

You'll need:

a pack of spaghetti;
1 chicken breast;
1 onion;
1 garlic clove;
2 tbsp. fat cream;
40 ml of ghee;
0.1 kg of parmesan;
4 eggs;
dried herbs, salt.

Cooking steps for delicious and hearty chicken carbonara:

We cook spaghetti. We throw them in a colander.
Cut the bacon into squares, fry it in a dry frying pan until an appetizing crust forms. Transfer the fried bacon to a paper towel to remove excess oil.
Separate chicken breast from skin, fat and bones. We boil the meat.
Put the boiled chicken on a board, after cooling, cut into arbitrary small pieces.
Grind the peeled onion, pass the garlic through a press.
To prepare the sauce, grate the cheese on a fine grater. We wash the eggs under running water, wipe them, carefully break them and separate them into protein and yolk. We need only the latter, we combine them with cheese, cream, dried herbs, beat until smooth.
In the pan where the bacon was previously fried, put the oil, previously prepared onion and garlic (you can add any other vegetables - zucchini, leek, celery, etc.). Fry until transparent, add chicken, bacon, continue frying for a few more minutes.
We combine all the blanks in a pan, mix, simmer for about 5 minutes. The dish is ready to serve.

Recipe for multicooker

Take:

0.3 kg brisket;
3 garlic cloves;
1 ½ st. fat cream;
½ pack of pasta;
50 ml of ketchup or tomato paste;
0.15 kg of "parmesan" or its equivalent;
salt, spices.

The procedure for preparing Italian yummy in a slow cooker:

Fry the chopped brisket in the “Baking” mode for about a quarter of an hour. At the same time, we do without oil.
Add the garlic passed through the press to the meat, continue to fry for a few more minutes. We try not to lose consciousness from the amazingly appetizing aroma.
Pour cream and ketchup into the meat, crush with spices, add table salt. Let it boil on the “baking”, continue until the sauce begins to thicken. When this happens, you can put cheese grated on a fine grater into it, mix thoroughly.
We spread the spaghetti, which we first break in half.
We fill hot water so that it covers the surface of the pasta.
Cook on "Pilaf" with the lid open.
After a beep, mix well again.
Serve the pasta while still warm, sprinkled with herbs and cheese.

”, “carbonara”, etc. These are popular and very delicious food you can taste it in specialized cafes and restaurants, or you can cook it yourself at home, following a simple step by step description process.

Today we will look at the recipe for pasta carbonara with bacon and cream. hearty spaghetti, shrouded the most delicate sauce and impregnated with garlic aroma, they turn out flawless! Even indifferent to all sorts of pasta often can't resist wonderful dish!

Ingredients:

spaghetti - 200 g;
raw smoked bacon - 100-150 g;
cream (preferably from 30%) - 100 ml;
egg yolks - 4 pcs.;
garlic - 2-3 teeth;
hard cheese (ideally parmesan) - 50 g;
fresh parsley - 2-3 sprigs;
salt, pepper - to taste.

Pasta carbonara recipe with bacon and cream step by step

Cut the bacon into thin, roughly equal strips.
We tear the parsley leaves from the stems, chop with a knife. Finely chop the garlic.
In a saucepan or frying pan with high sides, fry the bacon slices for literally 2-3 minutes over medium heat.
Next, add the garlic to the meat. Stirring, keep everything together on fire for 2 minutes.
Add parsley, stir and immediately remove from heat.
Carbonara sauce recipe with cream
Now let's prepare the obligatory sauce for carbonara pasta. Separating from the protein, put the egg yolks in a small bowl (the proteins in this recipe will not be useful to us - we leave them for making meringues or other dishes). We rub the hard cheese with small chips and load it into the yolk mixture, then pour in the milk cream. Throw a pinch or two of ground pepper, add salt.
Stir thoroughly, combining the components into a single creamy sauce.
Boil the spaghetti, strictly following the instructions on the package. It is important not to overcook the pasta!
We discard the finished spaghetti in a colander and immediately put them in a saucepan with fried bacon. Without wasting time, pour in the previously prepared egg-cream sauce and quickly mix the contents of the pan. Under the influence of the temperature of hot spaghetti, the yolks will quickly reach readiness - simmer ready-made pasta no need for fire!
Divide spaghetti and bacon into bowls. Sprinkle each serving with finely chopped parsley (or arrange with basil leaves), if desired, sprinkle the dish with small shavings of parmesan.