Creamy carbonara sauce. step-by-step recipe for making carbonara pasta with photos and videos

A great way to diversify the boring home menu– cook popular dish from Italian cuisine– Alla carbonara (carbonara pasta). If you cook according to the original recipe, you will need spaghetti and salted but not smoked pork cheek, guanciale, cut into pieces. In the domestic adaptation, it is customary to replace this ingredient with any type of bacon found in the store.

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

Carbonara pasta with bacon and cream - classic recipe with photo

This gourmet dish ideal for romantic dinner or festive lunch 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 just cooked pasta.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Spaghetti from durum varieties 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 ingredients have been collected, let's start cooking!

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

Place the chopped brisket in a frying pan and add a little vegetable oil. Heat the brisket over low heat without burning. It should just brown slightly. If you use bacon, you don't need to add oil.

Carefully chop a bunch of parsley. When the brisket is lightly browned, add the chopped herbs and stir.

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

Only egg yolks are used to prepare 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. If desired, you can add a pinch of black pepper.

Grate hard cheese onto coarse grater and add to the sauce. Mix gently with a whisk. The sauce is almost ready. All that remains is to combine it with the spaghetti until it is ready.

Lastly, cook the pasta. To prepare them, follow the recommendations indicated on the package. Drain the spaghetti in a colander and return to the pan. Don't try to prepare them ahead of time. They must be hot.

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

Quickly pour in the prepared sauce and stir 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.

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 greenery;
40 ml sunflower oil;
sugar and salt to taste.

The cooking process is adapted to domestic realities carbonara pasta:

Chop the garlic and cut the ham into thin strips.
Fry the garlic in oil (sunflower or olive), add ham pieces to it, fry until the fat is rendered out.
Boil a pack of spaghetti, try not to cook it 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.
Combine it with boiled spaghetti. Place the resulting mixture in heated plates, place the ham on top and sprinkle with herbs.

Variation of a dish with mushrooms

Required Products:

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

Steps for preparing mushroom paste:

Wash the mushrooms thoroughly. Using a knife, remove dark spots, cut the mushrooms into slices lengthwise, so they will look more appetizing when finished.
Rinse the bacon, dry it with a paper towel, and cut it into thin strips or cubes.
Grate the cheese on a fine grater.
Boil the spaghetti, trying to remove it from the heat a little undercooked.
Fry in oil until golden crust bacon, add champignons to it, continue to fry until all the liquid released from the food has evaporated. Pour in the cream, bring it to a boil, season, add cheese and reduce the heat. Continue stirring until it melts.
Pour into sauce ready-made pasta, mix thoroughly, cover with a lid for a couple of minutes.
Serve the pasta while still hot, chopped with herbs.

Pasta carbonara with chicken

You'll need:

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

Steps for preparing delicious and satisfying chicken carbonara:

Cook spaghetti. We throw them into a colander.
Cut the bacon into squares and fry it in a dry frying pan until an appetizing crust forms. Transfer the fried bacon to a paper napkin to remove excess fat.
Separate chicken breast from skin, fat and bones. Boil the meat.
Place the boiled chicken on a board, and after cooling, cut into arbitrary small pieces.
Chop the peeled onion and 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 white and yolk. We only need the latter, combine them with cheese, cream, dried herbs, and beat until smooth.
In the frying pan in which the bacon was previously fried, add butter, previously prepared onions and garlic (you can add any other vegetables - zucchini, leeks, celery, etc.). Fry until translucent, add chicken and bacon, continue frying for a few more minutes.
In a frying pan, combine all the ingredients, mix, and simmer for about 5 minutes. The dish is ready to serve.

Multicooker recipe

Take:

0.3 kg brisket;
3 garlic cloves;
1 ½ tbsp. heavy cream;
½ pack of pasta;
50 ml ketchup or tomato paste;
0.15 kg of Parmesan or its equivalent;
salt, spices.

The procedure for preparing Italian deliciousness in a slow cooker:

Fry the brisket cut into strips in the “Baking” mode for about a quarter of an hour. At the same time, we do without oil.
Add garlic passed through a press to the meat and continue frying 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 simmer while baking and continue until the sauce begins to thicken. When this happens, you can put finely grated cheese into it and mix thoroughly.
We lay out the spaghetti, which we first break in half.
Fill in hot water so that it covers the surface of the pasta.
Cook on Pilaf with the lid open.
After the beep, mix well again.
Serve the pasta while it is still hot, sprinkle with herbs and cheese.

The most famous pasta, born in Abruzzo, has 3 essential ingredients - aged Parmesan cheese, brisket and egg yolks. They are the hallmark of carbonara and never disappear from the recipe, but can be supplemented with cream, garlic, fresh herbs, and onions. Tasty dish easy to prepare at home if you know its secrets.

Recipe for carbonara with bacon and cream

Time: 25 minutes.
Number of servings: 3 persons.
Calorie content: 273 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

Ideally, for carbonara, the pasta should be cooked at the same time as the meat part, so as not to heat it additionally.

To do this, choose those that cook for 7-9 minutes.

Ingredients:

spaghetti – 240 g;
cream 20% - glass;
butter – 1 tbsp. l.;
bacon – 70 g;
Parmesan – 80 g;
red onion – 1 pc.;
garlic cloves – 2 pcs.;
chicken yolks – 4 pcs.;
ground pepper, salt.

Cooking method:

Grate Parmesan (leave a small piece), mix with yolks and cream.
Add salt and pepper, whisk.
Bring water to a boil in a large saucepan and add salt. The recommended amount of salt for pasta is 1 tsp. for 1 l.
Put in the spaghetti. Keep the heat high and do not use the lid. Cook as much as written on the package.
Finely chop the peeled onion, peeled garlic cloves and bacon. Place in the pan.
Add butter. Food must be fried until soft.
Transfer the cooked pasta to hot frying pan, heat for a minute, stirring well.
Place the dish on plates, season with egg-cream sauce, and stir. Serve the spaghetti carbonara with the remaining grated Parmesan.

Time: 15 minutes.
Number of servings: 4 persons.
Calorie content: 337 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

Carbonara with bacon is often complemented by chefs with other types of meat products, up to smoked sausage or ham. They are taken in the same quantity as bacon or less in order to preserve the traditional taste of carbonara.

Ingredients:

spaghetti – 300 g;
ham – 200 g;
bacon – 200 g;
hard cheese – 200 g;
quail eggs – 4 pcs.;
cream 20% – 150 ml;
olive oil– 1 tsp;
salt.

Cooking method:

Boil 3-4 liters of water, put spaghetti in it, add salt. Boil at maximum power without a lid.
Pour olive oil into a frying pan, cut the ham and bacon into thin strips no larger than 3 cm along the long side. Fry until golden brown.
Mix boiled spaghetti in a frying pan with ham and bacon, pour in cream.
Heat for half a minute, medium heat.
Grate the cheese and mix with quail eggs and salt. Pour this sauce over the contents of the frying pan and place on plates.

Classic recipe with chicken

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content: 237 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

Classic carbonara involves the use of 2 types of cheese - Parmesan (on cow's milk) and Pecorino (with sheep's milk).

If you can’t find them, take any aged varieties, but be sure to different types milk.

Ingredients:

long pasta – 300 g;
chicken fillet – 300 g;
Parmesan – 70 g;
Pecorino – 50 g;
egg yolks – 3 pcs.;
garlic cloves – 2 pcs.;
cream 20% - half a glass;
olive oil – 2 tbsp. l.;
basil leaves – 10 pcs.;
ground pepper – 1/2 tsp;
salt.

Cooking method:

Pour a tablespoon of olive oil into a frying pan and heat.
Chicken fillet cut into small pieces and place in hot oil.
Brown for about 15 minutes on medium burner power, add salt and pepper.
Place a 3 liter or larger pan on the adjacent burner, let the water boil, add salt and add the pasta - you can use classic spaghetti, linguini, spaghettini, bucatini.
Cook the pasta 1 minute less than the instructions call for. Place in a colander.
Finely chop the garlic, add to the chicken, cook for another 10 minutes.
Add cream, lower the lid onto the pan, and simmer for 7 minutes.
Mix the yolks with chopped basil leaves, finely grated Pecorino and Parmesan. Salt the sauce.
Place the cooled pasta in a frying pan with the chicken with cream, add the egg and cheese mixture, and stir.
Turn off the stove, spread out ready-made pasta into plates and serve hot.

Time: 15 minutes.
Number of servings: 2 persons.
Calorie content: 379 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

If you don’t have cream in the kitchen, you can prepare carbonara that’s just as tasty, but the sauce will be thicker and less in volume.

This can be compensated by increasing the number egg yolks- 2 pcs. for every 100 g of dry paste.

Ingredients:

spaghetti – 150 g;
egg yolks – 3 pcs.;
hard cheese – 70 g;
bacon – 80 g;
salt – 1 tsp;
olive oil - to the bottom of the frying pan.

Cooking method:

Place spaghetti in boiling water and add salt. Boil according to package instructions.
Place thinly sliced small pieces bacon.
Fry until nicely browned. Turn off the stove.
Mix the egg yolks, add salt, and add finely grated cheese.
Add the hot pasta to the egg sauce and leave for half a minute.
Add bacon, stir, serve.

Dish with mushrooms

Time: 20 minutes.
Number of servings: 3 persons.
Calorie content: 310 kcal per 100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: medium.

This carbonara pasta recipe allows the use of any mushrooms - fresh, frozen, pickled, but it is recommended to keep the latter for half an hour or an hour before frying. cold water. This will make their taste softer.

Ingredients:

spaghetti – 250 g;
frozen mushrooms – 180 g;
cream 20% - glass;
hard cheese – 200 g;
smoked brisket – 150 g;
ground basil – 1/2 tsp;
salt;
vegetable oil – 1 tbsp. l.

Cooking method:

Bring water to a boil in a large saucepan. Put spaghetti there, stir and add salt.
Cut the brisket into thin short strips, mushrooms into small pieces.
Fry on vegetable oil until golden brown without lid at maximum power.
Pour in the cream and add the basil. Simmer the sauce over medium heat until the cream thickens.
Place the boiled pasta in the frying pan and mix everything. After a minute, turn off the stove.
Serve the carbonara by sprinkling it with grated cheese immediately after removing it from the pan.

Multicooker option

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content: 327 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

If the multicooker is large in diameter, use spaghetti or other long types of pasta for carbonara, and if it is small, use short ones so that you don’t have to break them when lowering them into the cooking water.

Ingredients:

farfalle (bows, butterflies) – 220 g;
smoked brisket – 150 g;
cream 15% - glass;
onion- 1 PC.;
hard cheese – 200 g;
dried basil – 1 tsp;
garlic cloves – 2 pcs.;
olive oil – 1 tbsp. l.;
egg yolk – 1 pc.;
salt, ground pepper.

Cooking method:

Smoked brisket chop finely, do the same with the onion. Place in a slow cooker and mix with olive oil.
In the “Fry” mode, cook for 10 minutes without lowering the lid.
Press the garlic through a press and mix in there.
Pour in the cream, wait until it boils, cook until thick.
Place the farfalle into the carbonara sauce and add 2 cups of water. Lower the lid and set the “Spaghetti” or “Rice” mode. Cook according to the numbers on the package.
Grate the cheese and mix with the yolk. A couple of minutes before the set time expires, pour this mixture into the multicooker and stir. Sprinkle with basil.
After the signal, lift the lid and divide the carbonara into plates.

Carbonara pasta from Vysotskaya

Time: 30 minutes.
Number of servings: 3 persons.
Calorie content: 260 kcal per 100 g.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: medium.

According to this recipe, the sauce turns out to be very liquid - if you don’t like this, take only the yolks from the eggs or reduce their amount by 2 times.

Important: Allow the pasta and sauce to cool slightly before mixing.

Ingredients:

short tubular pasta – 225 g;
higher eggs cat. - 4 things.;
Parmesan – 180 g;
bacon – 180 g;
large onion – 1 pc.;
parsley (bunch) – 2 pcs.;
salt – 1 tsp;
olive oil – 3 tbsp. l.;
ground pepper – 1/2 tsp.

Cooking method:

Wait for the water to boil in the pan, add salt and pour the pasta into it. Cook according to instructions.
Finely chop the onion, brown with olive oil.
Add bacon cut into small pieces and cook until crispy. Spice up.
Place the boiled pasta into the pan and turn off the stove.
Combine eggs with grated cheese and pour this sauce over the dish.
Serve with finely chopped parsley.

Video

Sauce recipes

Carbonara sauce is the perfect accompaniment to any pasta. It consists of simple ingredients and prepares very quickly. Step-by-step recipe with photos and videos.

10 min

317.4 kcal

5/5 (4)

All the chefs who cook carbonara sauce, believe that they reproduce classic recipe. But the history of this dish is shrouded in darkness, and it is impossible to say for sure how this sauce was originally prepared. It is said that carbonara was first prepared coal miners. They worked away from home and took food with them to cook. So, from leftover fried bacon, grated cheese, eggs and pasta, coal miners created a new dish.

Carbonara sauce recipe for spaghetti

We will need saucepan or frying pan, grater, saucepan, colander, knife, bowl and fork.

Ingredients

This sauce is often used Pecorino Romano cheese. Sometimes it is replaced with Parmesan. But you can take any domestically produced hard cheese. The main condition is that it is tasty.
also in original recipe add salted or dried pork cheek. This meat is very tender and flavorful. Since this is not a very common product, it can be replaced with ham or bacon, as in our case.

Step by step recipe

Recipe for carbonara sauce with cream for pasta

The sauce is being prepared 10 minutes.
It will work out 3-4 servings.
We will need saucepan, knife, grater, bowl.

Ingredients

Bacon– 300 g.
Cream– 1 glass.
Garlic– 2 cloves.

Parmesan– 100 g.
Egg yolks- 4 things.
Olive oil- for frying.

How to cook

What can you add to the sauce?

For taste and aroma, carbonara sauce is sometimes added mushrooms. It is advisable to take champignons. They need to be fried with bacon.
Garlic is sometimes substituted onions or they don’t put either one or the other at all.
Also one of the sauce components may be White wine.
Some cooks add to this sauce for flavor. basil.
To make the taste of cheese in the sauce more pronounced, pieces of cheese are added to it. Gorgonzola or other blue cheese.

Carbonara is always served with pasta. Can be used as a paste spaghetti, pasta or noodles. This sauce must be served fresh, just prepared. Pasta should also be hot, just from the pan. This is a very important point. After all, the temperature of the pasta determines whether the cheese will melt and whether the eggs will cook. Otherwise the sauce will be soggy. Pasta is served to the table instantly. A cooled dish is much inferior in taste to a hot one.

Sauce recipes

Carbonara sauce with Italian pasta is quite popular these days. This is one of the favorite dishes of fans of Italian cuisine. The gravy can be prepared at home using one of the recipes below.

Classic carbonara sauce for spaghetti

Original italian sauce Carbonara for spaghetti is prepared quite quickly from small quantity products.

For preparation you will need the following ingredients:

guanciale - 350 gr;
medium fat cream - 200 g;
egg yolks - 4 units;
parmesan - 70 gr;
garlic - 2 cloves;
olive. oil;
a few pinches of salt.

Peel the garlic, crush it with a press and fry it in vegetable oil for a couple of minutes. During this time, finely chop the guanciale and add it to the garlic, fry for 5 minutes, stirring with a spatula. The heat should be medium, closer to minimum - the frying should simmer, acquiring light appetizing shade, and under no circumstances should it burn.

Separately beat the yolks, gradually pouring cream into them. Place the saucepan with this mixture on slow fire and warm it up. As soon as the liquid becomes hot, add the roast into it. Heat for another 2-4 minutes, remove from heat, add cheese to the sauce and add salt. Mix well, pour over the cooked pasta and serve immediately. Decorate with herbs and grated cheese.

Variation with onions and ham

Carbonara pasta sauce can be slightly adjusted to suit the available ingredients. For example, use ham instead of guanciale.

We offer the following recipe:

ham - 250 gr;
onion - 1 small;
egg yolk - 3 units;
cream - 75 gr;
grated parmesan - 250 gr;
vegetable oil - 1 table. l.;
salt, oregano, black pepper.

Cut the ham into small thin slices and fry in oil.

Meanwhile, peel the onion and cut small cube and add to the ham. Cook covered for 2-3 minutes, then remove the lid, add salt, add spices and cook for another couple of minutes.

Meanwhile, beat the yolks with cream until smooth. Reduce the fire to minimum. Pour into the sauté, stir, cook for 3-5 minutes. Next, add the cheese, cook for another 2-3 minutes, stirring. When the cheese melts and the sauce thickens a little, you can turn off the heat.

The sauce for Italian pasta carbonara consists of eggs and Parmesan cheese. It is poured over spaghetti with small pieces of bacon. Its preparation has its own secrets, which are known and used by chefs in all restaurants on the peninsula.

Traditional recipe

In many cookbooks You can find an approximate recipe for making the sauce Alla Carbonara. Usually it looks something like this: mix eggs and Parmesan, then render all the fat from the bacon, then boil the pasta and at the last stage mix the still hot spaghetti with sauce. The sauce itself will be fully cooked due to the heat of the just cooked pasta. What is the key to success in preparing Italian carbonara? They usually mention that it’s all about the correct quantitative ratio of the two main ingredients - eggs and cheese. This is what will help make it not particularly liquid and without tasteless lumps.

A little history

Despite entries in cookbooks, disputes between great chefs over the authenticity of this spaghetti recipe continue. Some say that carbonara must contain cream, while others, on the contrary, categorically deny this. But even historians do not know for certain when exactly the recipe for this pasta originated.

Literally translated from Italian carbonara means "coal miner's paste". An ancient legend says that it was invented by workers who burned wood. According to another fantastic version, the pasta arose as a result of Italian-American cooperation. When American soldiers arrived in Italy during World War II, their sustenance was bacon and powdered eggs. The Italians, in turn, supplied them with pasta. The soldiers did not hesitate to mix these ingredients. This is how carbonara turned out. The youngest version is considered to be the connection between spaghetti and the Italian oppositionists - the Carbonari, who lived in the Veneto region. It was in their honor that the pasta was named.

Best Pasta Recipe

According to the recipe below, great Italian pasta It will always work out, and the sauce will not settle to the bottom of the plate. To do this, just follow these simple instructions:

Buy good ones for carbonara italian pasta, preferably made from durum wheat. Choose thin spaghetti, because it is on them that the delicious silky sauce spreads best.
After cooking the pasta, drain and do not rinse.
Save the glass of water. Tip: Make it a habit when preparing other dishes as well. This kind of “broth” may always be needed.
Under no circumstances should you add olive oil to cooked spaghetti. It is better to use water for this. Oil will only make the carbonara too oily and kill the flavor of the sauce.
Chop the bacon and fry it until all the fat has rendered. Remember: over high heat, the brisket may burn.
Add finely grated cheese to the eggs. Italian chefs divide the cheese part of the pasta sauce in half: sheep's pecorino and parmesan. However, even without pecorino you will most likely ask for more.
The most difficult part of the preparation is the process of combining the pasta, egg mixture and fried brisket. First add the pasta to the bacon, tossing everything gently with kitchen tongs. Be sure to remove the pan from the heat.
The sauce should fill each and every fiber of the spaghetti. The heat from the pasta is enough to cook the eggs and melt the Parmesan. In case the paste is still sticky, add the broth you left in reserve.
Properly prepared pasta carbonara has a shiny sauce that glides on like silk.
Serve immediately. You can even place it on heated plates to keep the dish warm longer.

And remember: Italian carbonara pasta cannot wait! Bon appetit!