Spaghetti alla carbonara: the original recipe. How to cook pasta carbonara like in italy

Italian dishes every day are becoming more and more frequent guests of our menu. The same goes for spaghetti carbonara. Further published best recipes such a meal.

Classic Italian carbonara recipe

Ingredients: 220 g spaghetti, 5 tbsp. spoons olive oil, 2 chicken eggs, 140 g Pecorino cheese, 160 g bacon (ideally Pancetta), salt, ground pepper.

Italian or regular bacon is cut into thin slices. It is advisable to choose meat pieces.
Cheese rubs very finely.
The eggs are beaten with a whisk until frothy. The yolks and whites should mix well.
Half the chopped cheese, salt, pepper are poured into the beaten eggs.
The rest of it is also slightly peppery.
Pasta is boiled until half cooked. A couple of tablespoons of refined oil is poured into the water. This will help prevent sticking.
Bacon is fried in a hot skillet until crispy. Next, a mixture of 4 steps is poured to it.

To repeat the classic italian recipe carbonara, you need to put a portion of pasta on a plate, pour over them with sauce and sprinkle with the remaining cheese.

How to cook with ham?

Ingredients: half a kilo of pasta, 270 g of ham, 60 g of parmesan, fresh garlic to taste, 4 yolks, half a glass of heavy cream, salt, a little olive oil.

The oil is heated, and small cubes of garlic (3-4 cloves) are fried on it.
Next, a ham straw is sent to the pan. If the product is fatty, then the amount of oil should be reduced to a minimum.
Pasta is slightly undercooked.
For the sauce, yolks, cream, finely grated cheese, salt are combined. You can add some ground pepper.
Hot spaghetti mixed with sauce. Mixed components should stand for 5-6 minutes.

The finished dish is laid out on hot plates and generously sprinkled with fried ham sticks.

With bacon and cream

Ingredients: 230 g spaghetti, 130 g raw smoked bacon, 120 ml very heavy cream, 4 egg yolks, dried garlic, 60 g parmesan or its analogues, salt, fresh parsley.

Bacon is cut into thin, approximately equal strips. They need to be fried in a skillet until golden brown. The meat is sprinkled with dried garlic.
Parsley leaves are chopped with a knife. They also go to the pan with the rest of the products.
For the sauce, combine the yolks and half grated cheese. This is where the cream comes in. You can add herbs de Provence to taste.
Spaghetti is boiled in salt water. It's better to undercook them than to overcook them! The last option can completely ruin the dish.
The sauce is paired with hot pasta. Topped with garlic-fried bacon and the remaining grated cheese.

Ready-made spaghetti carbonara with bacon and cream are immediately served at the table.

Pasta with mushrooms

Ingredients: 240 g spaghetti, 180 g hard cheese(if parmesan is used, it can be reduced), 170 g bacon, a full glass of heavy cream, 170 g fresh champignons, a pinch of dried basil, salt.

Pasta is boiled in salted water. As a result, they should be a little hard and undercooked. To prevent spaghetti from sticking together, you just need to add a little vegetable oil to the water.
Bacon is cut into thin strips. Mushrooms - slices. Together, these products are fried in a pan for 7-8 minutes.
When the meat with mushrooms is browned, you can pour cream into them. On minimum heat, the mass should remain until thickened.
It remains to mix the resulting sauce with hot pasta just pulled out of the water.

The finished treat is laid out on a plate and sprinkled with dried basil. You can use any other seasonings.

Spaghetti carbonara with chicken

Ingredients: 430 g chicken fillet, 1 leek, 4 sprigs of thyme, 270 g pasta, a pinch of ground pepper (black), 320 g fresh mushrooms(best - champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of medium-fat cream.

The chicken fillet is cut into small pieces. Mushrooms - thin slices. Onions - rings. Garlic is cut small cubes. Its quantity must be adjusted to your own taste.
Chicken pieces are fried in olive oil. When they turn white, mushrooms, garlic and onions are poured into the pan. Together, the components are cooked for another 8-9 minutes.
The mass in the pan is sprinkled with chopped thyme, salted, peppered. That's where the cream comes in. Everything is mixed up.
Separately boiled pasta and put into a frying pan. It is desirable that they turn out slightly undercooked. The side dish will reach the desired state in a hot sauce.

The treat is laid out on plates and only after that sprinkled with finely grated cheese.

Cooking in a multicooker

Ingredients: 260 g spaghetti, 160 g parmesan, onion, pinch of basil, 220 g smoked brisket, a full glass of medium-fat cream, garlic to taste, half a liter of water, an egg, salt, a mixture of peppers.

Smoked brisket is chopped into strips. Onions - cubes. Instead of brisket, you can take bacon or even the most ordinary ham.
In the "smart pan" any oil is heated. An olive component is always better for carbonara.
Meat and onions are fried in hot oil. You need to do this in the "Baking" program for 8-9 minutes. Garlic is passed through the press and also sent to the bowl. Roasting continues for a couple more minutes.
Products are filled with cream. The mixture remains in the same mode until it thickens slightly. You need to stir it periodically.
Spaghetti is broken into two pieces and sent to cream sauce. At this stage, the ingredients are salted and peppered. Water is added. It is important that the spaghetti does not stick together and is completely covered with liquid.
The dish is cooked in the Spaghetti or Pilaf mode until it is finished.
A couple of minutes before the end of the program, the yolk with grated cheese is sent to the container.

Italian pasta "Carbonara" is revered all over the world. Our compatriots also love this dish, because it is really tasty and satisfying. It's also very easy to make in your own kitchen. You don't need any special ingredients for the recipe. Only eggs, bacon, some cheese and, of course, spaghetti. By the way, so that the sauce does not settle to the bottom of the plate when serving, you need to know little secret. But we will reveal it below. Did you know that To date, there is no consensus on which country is the birthplace of pasta. Some researchers claim that this is China, because there are finds of the remains of vermicelli, which date back to 2000 BC. e. And Marco Polo, the great traveler, brought pasta to Europe from China. Other scientists refute this theory, because they have other finds: Etruscan frescoes dating from the 4th century BC. BC e., which depict tools for making pasta. Let's get back to the Carbonara pasta. To date, it is not known exactly where this recipe and name came from. According to one version, such pasta was very fond of people who burned wood near Rome. Hence the name, which is translated from Italian as "coal miners' pasta". According to the second version, the carbonara recipe appeared during the Second World War, when American soldiers defended Italy with nothing more than dry egg powder and bacon in their backpacks. They mixed them with the pasta that the locals treated them to. The third version says that for the first time such a pasta was prepared in Osteria delle Tre Corone (Veneto region) and named after the Italian oppositionists (Carbonari), who often gathered there. In general, there are many controversial issues, but the obvious fact is that the carbonara recipe appeared only in the middle of the last century.

Step by step instructions for cooking pasta "Carbonara"

Before you start cooking carbonara, make sure you buy really good pasta. Perfect option– real italian spaghetti(thin long threads) produced from durum wheat. If your choice is correct, you can start cooking:

Recipe preparation steps with photo

Take large saucepan(5 liters, no less). Pour water into it and bring to a boil, pre-salted.

Dip the spaghetti into the pot and cook according to the recipe on the package (most often it takes about 8 minutes). It is preferable if the degree of its readiness is al dente (that is, undercooked, with a small white dot inside).

While the pasta is cooking, you can get on with the bacon (or pancetta, which has a more concentrated flavor). To do this, it should be finely chopped into cubes and sent to a frying pan with a small amount olive oil. Bacon should spend about 3-5 minutes over medium heat until all the fat has been rendered and it has browned itself. Be careful not to burn the meat! Approximately in the middle of cooking, garlic, previously finely chopped with a knife, should be added. After the bacon is cooked, you need to cover the pan with a lid (so as not to cool) and set it aside.

Crack the eggs into the bowl. Add another yolk to it. Send grated cheese to the same container. Salt and pepper this mixture.

By the way, if you take Pecorino sheep cheese and parmesan in equal proportions, the taste of the dish will be unique.

Before draining the water through a colander, save a glass of the liquid in which the spaghetti was boiled. This is in case when mixing the pasta and sauce there is not enough moisture and the pasta starts to stick together. Attention: in all recipes it is strictly forbidden to rinse the pasta with water! Now send the pasta to the pan with bacon and mix thoroughly. Add the egg and cheese mixture to the same place and again quickly and vigorously use kitchen tongs to combine all the ingredients. The sauce should cover every millimeter of spaghetti. Attention: according to the recipe, the egg-cheese mixture is best added to moderately hot pasta. Otherwise, the sauce will curdle and turn into scrambled eggs.

Spaghetti "Carbonara" originally from Italy won the hearts of many sophisticated connoisseurs haute cuisine. Today, pasta is served in all major restaurants, pizzerias and cafes. However, many housewives prefer to cook spaghetti at home, mastering the culinary niche. We will bring the most delicious recipes, which often contains bacon, cream, cheese.

Pasta "Carbonara": a classic of the genre

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

First you need to boil the pasta. Pour 1 liter into the pot. water for 120 gr. spaghetti, wait for the first bubbles. Add 60 ml. olive oil, lower the burner to medium. Send the pasta inside, stir.
The duration of heat treatment depends on the manufacturer. The expiration date is on the back of the pack. For carbonara, spaghetti is brought to half-cooked state (al dente state). This means that the core must remain solid.
While the spaghetti is cooking, chop the pancetta into slices, send to a frying pan with 60 ml. oils. Fry until the fat becomes transparent. It is important to follow the structure, the pancetta should not be overdried.
Turn off the heat and let the bacon cool until room temperature. Meanwhile grate the cheese. Beat the yolks with a fork or a mixer, combine with half the volume of the whole cheese (110 gr.). Add ground pepper to taste.
Place the bowl with the egg mass on steam bath stir for 10 minutes. Mix bacon with steamed sauce, heat again, do not stop stirring. Spaghetti is already boiled, remove them and leave in a colander to drain the water.
After 3 minutes, send the pasta to the bacon and sauce, mix well. Serve garnished with the rest of the cheese.

Carbonara with mushrooms and ham

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

Bring water to a boil, salt, send the noodles to boil. Don't stop interfering. Boil pasta until 80% done. Now get on with the mushrooms. They need to be cleaned and washed, then chopped into plates along the leg.

Separately chop the ham with onions. Garlic can be passed through a press or cut into thin slices. Place butter into a skillet and melt. Saute garlic and onion on it. When vegetables drop in volume, add mushrooms with ham.

Proteins are not needed, separate only the yolks. Combine them with salt and ground pepper. Grate the cheese and stir in here. Add chilled cream. Work the whole mass with a blender or mixer. Pour the sauce into the pan, simmer for 5 minutes.

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

Carbonara with chicken and sesame

cream (fat content from 25%) - 125 gr.
hard spaghetti - 0.3 kg.
sesame (white) - 20 gr.
garlic - 2 cloves
chicken fillet - 250 gr.
eggs - 3 pcs.
olive oil - 90 ml.
Parmesan cheese - 60 gr.

Boil water for cooking, pour in oil and salt. Send the spaghetti inside, cook them at an average mark of 6-7 minutes. It is necessary to bring the pasta to a state of semi-cooking.

Now get on with the chicken. Rinse, dry with paper towels. Remove the film from the fillet, chop the meat into cubes 2 * 2 cm in size.

Garlic is not passed through a crusher, but chopped into thin plates. Mix it with chicken fillet, place in a frying pan with hot oil. Fry for 3 minutes on high heat, then reduce power.

The total duration of meat languishing is 8 minutes, no more. After this time, salt the dish, pour in the cream. Reduce heat, simmer uncovered for 5 minutes.

Make a dip of beaten eggs, sesame seeds, grated parmesan and salt to taste. Now work through the composition with a mixer and pour over the chicken. Spaghetti is ready, leave them in a colander, then transfer to a frying pan and simmer for 3 minutes.

Carbonara with asparagus and cherry tomatoes

garlic cloves - 4 pcs.
eggs - 2 pcs.
basil leaves - 40 gr.
olive oil - 60 ml.
asparagus - 430 gr.
noodles (durum wheat) - 240 gr.
tomatoes - "Cherry" 280 gr.
Parmesan cheese - 100 gr.

Cook first necessary products by collecting them in one place. Asparagus should be cut into pieces 2-3 cm in size. It is advisable to chop the tomatoes in half, and grate the cheese.

Now get on with the noodles. Boil it in boiling water, salted in advance. Bring the pasta to half cooked. Pick up a large frying pan, pour in olive oil and heat it up.

Roast the asparagus for 4 minutes. Add chopped garlic to this, pass for another 45 seconds. Pour the cherry tomatoes, cover the dishes, simmer the contents until softened (about 5 minutes).

In another bowl, combine grated cheese with eggs, salt and pepper. Start whisking vigorously with a whisk, making homogeneous sauce. Set aside the boiled noodles in a colander, after 2 minutes put them in a frying pan.

Pour over the egg mixture and mix well. Turn on the fire, simmer the dish for 2 minutes. After this time, let the paste stand for a quarter of an hour. Serve sprinkled with grated cheese.

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 a fat content of 22% - 140 gr.
garlic cloves - 2 pcs.
Parmesan cheese - 125 gr.

Spaghetti and sauce are cooked at the same time. First, fill a pot with water, boil and salt. Send the pasta inside, cook for 7 minutes until al dente (half done).
To make the sauce, chop the bacon into sticks and the garlic into wedges. Send to a frying pan with oil and fry until crusty. In another cup, combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
Whisk the egg mixture with a fork. Place boiled spaghetti with bacon and garlic. Pour in the sauce and heat for 3 minutes. Grate some parmesan, sprinkle with carbonara and serve.

Carbonara with sea cocktail

tomato paste - 160 gr.
olive oil - in fact
garlic cloves - 2 pcs.
Seafood Cocktail- 250 gr.
hard spaghetti - 280-300 gr.
cream with a fat content of 35% - 260 gr.
cheese - 60 gr.

First, remove the sea cocktail from the freezer, let it thaw. Drain the remaining liquid and remove the ice, rinse the contents by throwing them on a sieve. Let dry.
Fill a pot with water, put on fire and wait until it boils. Pour in olive oil, salt. Place the pasta inside, cook at an average mark of 8 minutes (the countdown is from the moment of boiling).
Remove the husk from the garlic, chop it, fry in oil. Send a seafood cocktail here, simmer for 3 minutes. After this period, add tomato paste, continue cooking for another 3 minutes.
When the liquid boils away, salt the dish and add pepper. Add heavy cream don't stop interfering. Transfer the boiled pasta to the pan, turn off the heat. After a quarter of an hour, serve, sprinkled with cheese.

Carbonara with minced meat

garlic cloves - 4 pcs.
minced pork and beef - 450 gr.
olive oil - in fact
hard spaghetti - 250 gr.
tomatoes - 100 gr.
onion - 45 gr.
butter - 60 gr.
Parmesan cheese - 120 gr.

Remove the husk from the onion and garlic, chop the vegetables. Place in a skillet, pour in olive oil. Bring the composition to readiness (golden color). Rinse tomatoes, cut out inedible areas, chop into cubes.
Stir in the garlic and onion, cover the pot with a lid and simmer for 8 minutes. When the components decrease in volume, transfer them to a bowl, wash the pan.
Now separately fry the minced meat in olive oil. It should turn pale and crusty. Don't forget to pepper and salt the meat. Mix all the ingredients, insist on low heat under the lid for 5 minutes.
Now get on with the pasta. You need to salt the water, boil, boil spaghetti in it for 7 minutes. When the time comes to an end, send the products to the pan and fry in butter.
Combine spaghetti with minced meat and vegetable dressing, mix. Warm up the plates, spread the carbonara on them, sprinkle with cheese. Garnish separately with mint or basil.

Carbonara with bacon

olive oil - 125 ml.
hard cheese (Parmesan is suitable) - 80 gr.
spaghetti - 330 gr.
garlic cloves - 3 pcs.
eggs - 2 pcs.
bacon - 150 gr.

Salt the water in which the pasta will be cooked. Bring to a boil, pour in 60 ml. olive oil. Place the spaghetti inside, cook for 8 minutes over medium heat. Then put in a sieve to drain the liquid.
Grind the garlic in slices, in no case do not pass it through the press. Chop the bacon into strips. Mix the ingredients, fry on the remnants of olive oil. After 5 minutes, add pasta.
Whisk the eggs separately and add to the spaghetti. Stir the ingredients while continuing to simmer over low heat. Grate the cheese, sprinkle pasta over it. Proceed to the tasting, spreading out on plates.

Carbonara with shrimps

hard cheese (Parmesan is suitable) - 80-100 gr.
frozen shrimp - 350 gr.
Provencal spices - 20 gr.
spaghetti - 280 gr.
cream with a fat content of 35% - 125 ml.
bacon - 200 gr.

Pour the cream into a saucepan, heat to 50 degrees. Grate the cheese, add to a heat-resistant container, heat for 8 minutes. Stir constantly so that the composition takes on a homogeneous structure.
While the cream and cheese are boiling, chop the bacon into sticks or thin slices. Defrost shrimp naturally, rinse and dry them.
Boil seafood in water, salting the liquid. Heat treatment takes 3 minutes. Separately, cook the spaghetti by dropping them into the boiling liquid.
Remove the cream cheese from the burner and add the bacon, pasta and shrimp to it. After placing the entire dish in the pan, cover with a lid. Simmer for 3 minutes, then serve immediately.

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.
onion- 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, cleaned, dried and cut into thin slices along the fibers. Onions are chopped in half rings.
On the stove or in the microwave, heat the cream to 60 degrees. Grate the cheese, mix it into the milk composition. Put the boiled pasta on a sieve, then in another clean bowl.
Wash the multicooker, dry it. Pour oil into the bowl, send the onion and mushrooms inside. Pass the contents on the "Frying" function for 10 minutes.
When the mushrooms are fried and the onions are golden, add the chopped garlic. Add pepper and salt, stir. Fill the dish with the cream cheese mixture.
When the “Frying” function comes to an end, set the “Stew” solution for 10 minutes. Stir the composition without closing the multicooker with a lid. At the end, add pasta, let stand on the "Heating" program, taste.

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

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 ground black 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 and 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 the onion and garlic until translucent. 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 cream was never included in the classic Italian recipe, while others insist on the opposite opinion. 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 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 medium temperature, fry in olive oil chicken fillet and garlic. 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, which is able to please the look 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 sea cocktail to the pan and simmer 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):

If you want to touch the origins of Italian cuisine, cook carbonara pasta according to classic recipe- with bacon and cream sauce. This, and a couple of other recipes, I bring to your attention today. Pasta "alla Carbonara" has always been considered the hallmark of a country with a rich history and ancient traditions and a great food culture.

For residents of a sunny country, pasta is the joy of life. Not without reason, every year on October 25, the population violently celebrates Pasta Day. Composer Gioacchino Rossini once admitted: “I cried only twice in my life: when I first heard Paganini play and when I dropped a plate of pasta I cooked.”

The origin of pasta is very vague, there are many disputes and legends on this topic. The most popular says that to mix the ingredients and get an incomparable dish as a result, came to the mind of the "carbonaro" coal miners from the Apennines. From the name of the profession, the name of the pasta seems to have come from.

The version is quite reliable, coal miners who worked in the mountains far from home stocked up the most simple products- cheese, pasta, dry-cured pork and spices. They cooked food almost in Spartan conditions - on a fire. Someone came up with the idea to mix the available products and the result exceeded all expectations. Sophia Loren herself is said to have tasted pasta for the first time while filming a movie in the mountains. The group met with coal miners who offered to treat them to their signature dish- Carbonara.

How to cook pasta carbonara

Decided to cook for the first time famous dish? Then keep a few necessary important points:

Choose pasta only hard grade, after cooking they will not stick together.
Eggs do not undergo serious heat treatment during cooking, to avoid the risk of salmonella infection, rinse them under running water.
Try to cook the cream sauce and pasta at the same time and mix them immediately. The sauce must not be heated again, you will lose the unsurpassed taste.
Love the garlic flavors - sauté a couple of garlic cloves in oil before starting the sauce, then remove.
If you count calories and don’t like fatty foods, replace bacon with chicken fillet (smoked), seafood.

We consider the proportions:

Cook pasta, taking for every 100 gr. product liter of water.
For 400 gr. spaghetti will need 3 eggs.
A lot of salt is not required - the bacon is already salty, put 10 gr. salt per liter of liquid.

What is added to the paste:

Interesting flavor combinations obtained by adding various nuts to the carbonara - walnuts, peanuts, cashews, almonds. Pre-fry them without oil and grind with a blender or in a mortar, and then sprinkle already ready meal just before serving.

This classic recipe uses Italian goat cheese Pecorino Romano, which has a specific smell. If you don't like it, replace it with Parmesan.

Classic carbonara pasta recipe without cream

There is another option for the appearance of pasta in the life of Italians - allied. According to it, when American troops entered Rome in 1944, among the boxes of food was some dried pork - bacon, from which hastily made the first carbonara, which is now considered a classic.

Hence the lack of garlic and cream in the original recipe. At first, the dish included salted, but not smoked pork cheeks or pancetta - brisket, very hard goat cheese Pecorino Romano. Now, if necessary, they are replaced with other components, which changes, but does not spoil the taste of carbonara.

Take:

Eggs - 3 pcs.
Spaghetti - 400 gr.
Cheese Pecorino Romano - 100 gr.
pancetta ( pork belly) - 100 gr.
Olive oil - 2 tbsp. spoons.
Basil, ground pepper and salt.

Step by step preparation:

Boil spaghetti until al dente - soft on the outside, but not too cooked, firm on the inside.
While the pasta is cooking, beat the eggs, add half the grated cheese, salt and sprinkle with pepper.
Cut the pork into pieces and fry a little. Transfer to a plate and add the egg mixture to the skillet.
Stir continuously and wait for the eggs to start curdling. Put the bacon back and add the remaining grated cheese.
Put freshly cooked spaghetti on top of the pan, draining the water, of course. Stir quickly to heat the spaghetti to thicken the sauce and serve garnished with basil.

Classic pasta carbonara with bacon and cream

Now this preparation of carbonara is considered a classic, and most popular in Italy. The ingredients have been adapted to the current realities, i.e. exotic products have been replaced with more affordable ones. In addition, garlic and cream appeared in the recipe.

You will need:

Spaghetti - 500 gr.
Bacon or brisket - 300 gr.
Hard cheese, any - 200 gr.
Cream with a fat content of 20% - 100 ml.
Egg yolk - 4 pcs.
Parsley, oil, salt, ground pepper.

Cooking:

Finely chop the bacon (its cubes should be evenly distributed over the pasta). Lightly fry over low heat without oil. At the end, add finely chopped parsley. Set aside from the burner - let it cool.
Beat the yolks, then, continuing to act with a whisk, gradually pour in the cream, a little salt and put, if desired, pepper. Continue to beat the mass, adding grated cheese there.
Cook the pasta until al dente (described in the recipe above), drain and return to the pot.
Add fried bacon and cream sauce. The dish must be mixed quickly and intensively so that the sauce comes to readiness. To do this, use two forks at once. After a few seconds, the yolk will thicken, the cheese will melt - this is the main highlight in the preparation of carbonara, giving it a special taste. Without delay, proceed to the tasting, the cooled dish loses its charm.

In the piggy bank of Italian dishes:

chicken carbonara pasta recipe

With a classic creamy sauce, you can cook a variety of carbonara by adding ingredients as desired. One of them was the chicken, which allows you to get full meal suitable for dinner or lunch.

Take:

Spaghetti - a pack of 400 gr.
Chicken breast fillet.
A clove of garlic.
Cream of good fat content - 2 cups.
Cheese, hard - 100 gr.
Eggs - 4 pcs.
Oil, salt, herbs. Optionally, add vegetables to the pasta - celery, zucchini, leeks and others.

Boil the chicken fillet, let it cool a bit and cut into arbitrary pieces.
Boil spaghetti, drain water.
In parallel, cut the bacon into cubes and fry in a dry frying pan until crispy.
Grind the garlic under pressure, grate the cheese, wash the eggs and separate the yolks.
Make the sauce: combine the yolks with cheese, salt and herbs, pour in the cream and beat until smooth.
Sauté the garlic and vegetables in a skillet if you decide to use them in the carbonara, then add the bacon and chicken.
Fry for a few minutes, then pour in the cream sauce, stir to curdle the yolk, and add the spaghetti, cooked by then.
Simmer for five minutes and enjoy.

How many housewives in the world, so many pasta recipes! I invite you to recipes for cooking in a creamy sauce. Not a dish, but a real feast of taste.

Carbonara with mushrooms - pasta recipe with cream

Mushrooms are an ingredient worthy of being included in the carbonara recipe.

Take:

Spaghetti - 400 gr.
Mushrooms, any: forest, champignons - 150 gr.
Bacon - 250 gr.
Cheese, hard - 150 gr.
Cream with a fat content of 20% or more - 300 ml.
Oil, spices and salt.

How to cook:

Prepare mushrooms for work: clean, wash and cut. I advise you to boil forest mushrooms a little beforehand, champignons are cooked quickly, they can be put raw.
Cut the bacon into cubes or strips, grate the cheese.
Put the spaghetti to boil, in parallel, proceed to fry the bacon.
When the pork cubes are a little fried, put the mushrooms on top of them and continue cooking until the liquid has evaporated.
Pour in the cream, after boiling, add spices, salt and sprinkle with cheese.
Stir until cheese is completely melted. Put the spaghetti ready by that time, stir and cover with a lid for a couple of minutes.

Carbonara in a slow cooker - a recipe with cream

By adding a little tomato paste or ketchup, you will complement the taste of your favorite Italian pasta by diversifying it.

Take:

Brisket or ham - 300 gr.
Spaghetti - 400 gr.
Garlic cloves - 3 pcs.
Fatty cream - a glass.
Parmesan cheese - 150 gr.
Ketchup - 50 ml.
Oil, spices and salt.

Cooking:

Select the “Baking” mode and fry in a bowl without oil (they have enough fat of their own) diced or striped ham (brisket).
Add crushed garlic, fry a little together and pour in the cream. Immediately send ketchup there, salt and pour other spices.
Stir and continue to simmer until a thick creamy sauce is obtained.
Put the grated cheese, stir and lay out the spaghetti broken in half.
Fill the dish with water, covering the surface of the pasta, and switch to the “Pilaf” mode, setting the time to 8 minutes. Do not close the multicooker lid.
Stir the finished pasta well and start tasting.

Classic Creamy Carbonara Pasta Sauce

I propose to consider step by step the preparation of sauce with cream.

You will need:

Hard cheese Parmesan - 50 gr.
Dried bacon - 100 gr.
Oil, vegetable or olive - a large spoon.
Cream - 50 ml.
Yolks - 2 pcs.
Garlic cloves - 2 pcs.
Any spices, but pepper and salt are required. My friend can't do without nutmeg, assuring that I have never eaten anything tastier.

How to prepare the sauce:

Chop the garlic and fry it in oil, then remove and discard.
Finely chop the bacon and fry a little in the garlic oil. Roast for five minutes.
Separately, beat the yolks with salt, combine them with cream and spices and start heating in a saucepan.
Stirring constantly, add the grated cheese, herbs if you like, and, at the very end, the bacon.
Bring to readiness for a couple of minutes, waiting for the cheese to melt and the mass to become homogeneous, then combine with spaghetti.

They say that eating carbonara pasta, made according to the classic recipe, will not work without harm to the figure. Let's close our eyes to this sad truth and consider it a misunderstanding. And let's watch a video from Yulia Vysotskaya, telling you how to cook your favorite dish step by step. With love… Galina Nekrasova.