Anyone who has tried real carbonara at least once will never forget it. unusual taste. The dish is Italian, but what do they like most of all? Of course, pasta (in our opinion, spaghetti). Here is carbonara - this is boiled spaghetti, but with a special sauce.
For carbonara you will need:- 250 g wheat spaghetti durum varieties;
- 75 g bacon or pancetta (cured brisket);
- 50 g of Parmesan cheese;
- 2 raw eggs and 1 more yolk;
- 1 tablespoon of olive oil;
- 1 large clove of garlic;
- 2 tablespoons of salt;
- 0.5 teaspoon freshly ground black pepper;
- 2 liters of water - for cooking spaghetti.
- Cut bacon or pancetta into small cubes.
- Finely chop the garlic.
- Heat up the pan and pour in olive oil.
- Put the bacon in the oil and fry it for 2-3 minutes over medium heat.
- Add the garlic to the bacon and fry them together for another 2 minutes.
- Turn off the heat under the pan and cover the pan itself to keep the bacon warm.
- Put the spaghetti in boiling salted water and cook them for a little less time than indicated on the package.
- Reduce the cooking time by 1-1.5 minutes, then the spaghetti will turn out “al dente” (a little crispy inside).
- When you drain the water from the spaghetti, leave one glass of this broth, which will then go into the sauce.
- Pour the broth into a ladle and leave it on the smallest fire so that it does not cool down.
- Grate the cheese on the smallest grater.
- In a deep bowl, mix (do not beat) with a whisk two raw eggs and one yolk.
- Pour the cheese into the eggs, pepper everything and mix well with a fork.
- Turn on the heat under the pan and heat the bacon for 1 minute.
- Put the spaghetti in a colander into the pan with the bacon.
- Pour the egg and cheese sauce over the spaghetti.
- Take special kitchen tongs or two forks and mix the spaghetti with “top-down” movements. It is this mixing that is needed so that the bacon on the bottom and the sauce on top are completely distributed over the spaghetti.
During mixing for hot pan cheese with eggs will begin to melt and mix - it will turn out thick sauce, looks like creamy. This sauce, which should envelop each individual spaghetti, is the “highlight” of the dish. The spaghetti sauce will make it look silky.
- Without removing the pan from the heat, pour two to three tablespoons of the hot broth that you left after boiling the spaghetti into the spaghetti.
- Stir spaghetti again.
- If the sauce is not silky enough, pour in another spoon or two of broth and mix again.
The sauce may not be the right consistency due to the quality of the cheese or the freshness of the eggs. Therefore, it is best to buy cheese from a trusted manufacturer, and take the freshest eggs. Traditionally, carbonara is cooked with spaghetti, but you can experiment with the dish - cook any other pasta.
Pasta carbonara or alla carbonara is spaghetti or other type of pasta flavored with black pepper, bacon or ham, cheese and raw eggs. This is a very tasty, high-calorie and hearty Italian dish.
History of pasta carbonara
Pasta carbonara is a relatively new dish. His finest hour came in 1944, when US troops entered Rome and brought with them a lot of bacon, which was very useful for the starving citizens. American bacon has successfully replaced the traditional Italian pancetta, and carbonara pasta has become an international folk dish. The first mention of this recipe in cookbook refers to 1957. Of course, Italian housewives used to cook pasta with meat delicacies and eggs, but the recipe did not have a stable name.
As for the name of carbonara pasta, everything is shrouded in mystery here. Literally translated from Italian, carbonara means "coal". There are several versions explaining the connection between spaghetti and coal. The most common of these claims that it is simple and hearty meal invented by workers in coal mines, for whom it was important to gain strength and pacify hunger for a long time.
According to another version, this pasta was a favorite dish of the Carbonari - rebels who fought the French invaders and hid in the mountains at the beginning of the 19th century. It is also possible that a large amount of black pepper evoked associations with coal dust, and there was really a lot of pepper in carbonara, it replaced the garlic loved by Italians. There is also a version that once upon a time the word carbonara was called black spaghetti, tinted with cuttlefish ink, and then this name switched to the method of serving. There is also a playful version, which claims that the name of the pasta was given by ham, fried to the coals, but it is unlikely that Italian housewives were so casual about roasting meat.
Pasta carbonara options
In the homeland of the dish, in Rome, it is made from pancetta or guanchile, parmesan cheese and pecorino romano. The meat is fried for pork fat or butter, raw eggs are added already in ready meal, and they come to readiness under the influence of heat from the pasta. Interestingly, onion, garlic and basil are not used in original recipe carbonara, although it is one of the most beloved products in Italy.
In the American version, bacon fried in vegetable or butter plays the meat role, and after adding the egg, the dish is kept on low heat for a few more minutes so that the eggs are cooked for sure. There are variations that use only egg yolk - this carbonara pasta looks neater without protein flakes.
Outside of Italy, carbonara pasta is prepared from any hard cheese and meat delicacies. Some recipes use heavy cream with or instead of eggs. Many recipes include dry white wine. It is not forbidden to replace smoked meat with chicken or turkey, skinless breast looks especially advantageous in this dish. V dietary options carbonara you can find mushrooms or eggplant instead of meat, and broccoli or green peas can be cooked with pasta.
Ingredients:
1 pack of spaghetti
4 eggs,
1 cup grated Parmesan
8 strips of bacon
30 g butter
salt, black pepper to taste
Cooking:
Finely chop the bacon and fry until crispy in butter. Mix eggs with grated cheese. Spaghetti put in salted boiling water, cook until tender, drain the water. Pour bacon into hot spaghetti, add eggs and cheese, butter and plenty of pepper. Mix well and keep on the lowest heat for a few minutes. Serve hot.
Pasta carbonara with white wine
Ingredients:
500 g spaghetti,
200 g smoked meat,
2 tsp olive oil,
50 ml dry white wine
4 eggs,
50 g hard cheese
50 ml heavy cream,
black pepper, nutmeg to taste
Cooking:
Boil spaghetti in in large numbers salted water. While they are cooking, cut the meat into small cubes and fry in a large pan until translucent. Pour the browned meat with wine and leave on low heat for a few minutes. Whisk eggs with cream and grated cheese. When the spaghetti is cooked, drain the water, transfer the spaghetti to the pan with the meat, pepper, season nutmeg, mix well. Pour the egg mixture over the spaghetti, stir again and turn off the heat.
Carbonara with herbs
Ingredients:
400 g pasta
1 bunch wild garlic or other greens,
200 g bacon
4 yolks,
200 g heavy cream,
50 g hard cheese
salt, pepper, olive oil to taste
Cooking:
Boil pasta until done, drain. Fry thinly sliced bacon in olive oil, add pasta, fry everything together. Beat the yolks with cream and finely chopped greens, add grated cheese and pepper. Pour this mixture over pasta, stir and remove from heat.
Spaghetti carbonara with champignons without eggs
Ingredients:
500 g spaghetti,
250 g fresh champignons,
150 g bacon or ham
200 ml cream
20 g butter,
1 head of onion
salt, pepper to taste
Cooking:
Put the spaghetti on to boil. Meanwhile, finely chop the onion and mushrooms and fry in half the butter until the liquid has evaporated. Pour in the cream, add spices and cook over low heat for 5 minutes. Fry thinly sliced bacon in oil in a separate pan. Form the dish when serving: arrange spaghetti on plates, sprinkle with bacon, pour sauce.
Pasta carbonara with chicken and mushrooms
Ingredients:
400g penne, farfalle or other types of pasta
2 chicken breasts
3-4 slices of bacon
250 g fresh mushrooms,
200 ml cream
100 ml dry white wine
2 yolks,
salt, pepper, herbs to taste
Cooking:
Put the pasta to boil. Cut the breast into cubes, lightly salt, fry in olive oil until golden brown and transfer to a plate. In the same skillet, fry the thinly sliced bacon, add the diced mushrooms and cook until soft. Pour in the wine and cream, add salt and pepper, bring to a boil, return the chicken pieces to the pan and simmer everything together for 5-7 minutes. Cool the sauce slightly and stir in the egg yolks one at a time. Transfer the finished hot pasta to the sauce, mix well and immediately arrange on plates, garnish with herbs.
Whatever recipe you choose, carbonara pasta is always very quick, simple and unforgettably delicious.
carbonara is great Italian pasta. Prepared from conventional products- eggs, bacon, cheese and, in fact, the spaghetti itself. Only for many cooks and even chefs, the sauce treacherously settles to the bottom of the plate. I'll show you how to properly combine sauce with pasta. With this carbonara recipe, you will always succeed!
Gourmets often argue which of the carbonara recipes is authentic. Some insist that there must be cream in the sauce, others consider it blasphemy. The confusion begins already with the pedigree: historians have not yet decided where and when this pasta was born. Translated from Italian, carbonara is coal miners' pasta. According to one legend, she was loved by the workers who burned wood near Rome.
According to another, less convincing version, carbonara appeared due to the Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and egg powder in their backpacks, and the host country supplied them with pasta. Americans, in their simplicity, mixed pasta with scrambled eggs - and carbonara was born.
The legends don't end there. In 2005, an Italian magazine published an article claiming that carbonara originated in the Osteria delle Tre Corone, in the Veneto region. The Italian oppositionists of the Carbonari once secretly met there, and pasta was named after them. Osteria is still working and successfully feeds guests with carbonara.
The age of the carbonara is the only thing that is beyond doubt. This is a young pasta, it appeared in recipe books only in the middle of the 20th century. buy good ones for her. italian pasta from durum wheat. It is spaghetti that is needed - thin long threads, silky sauce is best distributed over them. How to boil spaghetti correctly so that they do not stick together, our video at the top of the page will tell.
Drain spaghetti in a colander and do not rinse. Be sure to save a glass of water in which the pasta was cooked. Make it a habit, "broth" can always be needed if there is not enough moisture when mixing the pasta with the sauce.
Who didn’t stiffen the pasta and the shrimp didn’t stick together and green pea? Intuitively, everything, as a rule, is poured. But this way the pasta only gets fatter, and the oil destroys the taste of the sauce. The Italians are smarter, they add a little water from under the pasta. That's when the pasta turns out to be correct, sliding and shiny just like the one served in trattorias on quiet Roman streets.
While the pasta is cooking, chop the bacon. It is better, of course, to take pancetta (it has a more concentrated taste, since the brisket is dried in the sun for a long time), but it is not sold in all stores. Fry the bacon in a skillet over medium heat until the fat is rendered and the pieces are browned. If you turn the burner on high, the bacon may burn.
Break the eggs into a bowl, grate on a fine grater and stir. Gourmets advise to take parmesan and sheep pecorino in half, but believe me, after carbonara with one parmesan, you still want more.
The most crucial moment is to combine bacon, egg mixture and spaghetti. First, add the pasta to the bacon and toss with kitchen tongs. If you mixed them right on the stove, now is the time to take the pan off the heat. It is very important! Why? Look for the answer to this question in the main video.
The sauce should cover every millimeter of spaghetti. The heat of the pasta is enough to melt the cheese and cook the eggs. You don't think carbonara eggs stay raw, do you? If the pasta is sticky and lacks moisture, pour in some of the reserved "broth". At right carbonara the sauce glides and shines like silk.
Serve immediately, carbonara can't wait. It is often even advised to lay out on heated plates so that the pasta does not cool longer. In winter, I am ready to eat carbonara at least every evening. It is perfect, satisfying and very delicious pasta. In Russian frosts, it warms from the inside. Try it! Bon Appetit!
pasta carbonara
Time
Ingredients(serves 2)
spaghetti - 1 pack (about 250 g)
bacon or pancetta - 75 g
hard parmesan cheese - 50 g
eggs - 2 pcs
yolk - 1 pc.
olive oil - 1 tbsp. a spoon
garlic - 1 clove
salt - 1 tbsp. a spoon
freshly ground black pepper - 0.5 tsp
Cooking
1. Boil water in a large saucepan (at least five liters), add a tablespoon (or even two) of salt and put spaghetti. The water should be quite salty. Boil as directed on the package. It is better if the pasta turns out al dente, that is, with a tiny white dot inside.
2. Cut the bacon into cubes, chop the garlic. Put large frying pan over medium heat, drizzle olive oil, add bacon and sauté for 3-5 minutes. During this time, the fat will melt out of the bacon, and it will brown itself. Put the garlic in the middle of cooking. When the bacon is cooked, remove the skillet from the stove and cover with a lid to keep it warm.
3. Grate the cheese on a fine grater. Break eggs into a bowl, add another yolk, pour cheese, pepper and mix.
4. Drain the pasta in a colander, reserving the glass of "broth". Then transfer to the pan with the bacon and toss with kitchen tongs. If you mixed on the stovetop, move the pan to the kitchen counter. Add the egg and cheese paste - work quickly so that it turns into a sauce and coats all the spaghetti. Is the sauce too thick and not silky? Add a few tablespoons of "broth" and stir again. Serve immediately, carbonara can't wait!
This dish is considered not so ancient - it is a little over 70 years old. Immediately after the Second World War, egg powder and American bacon, atypical for local cuisine, came to Italy. Gradually, the original recipe acquired an Italian flavor. Pasta carbonara is not a dietary dish, but very attractive: it is loved for its salty and fatty taste and delicate aroma of dry-cured pork cheeks (guanchile). The second of the authentic Italian versions of this pasta suggests using fat cut into oblong slices. pork belly(pancetta). It is pre-rolled in salt, spices, rosemary and sage.
The taste of pasta with different key ingredients will be different, but interesting in its own way. You can also make bacon carbonara pasta. You may want to try all three cooking methods. Each option will have its own unique flavor. In addition to the meat part, the most important element of the dish is the sauce. It is prepared from egg yolks, grated Parmesan, salt and freshly ground black pepper.
Attention! Modern adaptations of the recipe also include the addition of garlic and cream to the sauce.
For pasta carbonara you will need:
- 0.2 kg spaghetti;
- 0.15 kg of bacon;
- 150 ml heavy cream 20%;
- 50 g parmesan cheese;
- 3 yolks;
- a couple of cloves of garlic;
- salt;
- pepper;
- frying oil.
This amount of ingredients will make it possible to prepare 4 servings of a hearty and tasty dish.
How to choose and cook spaghetti
Pasta carbonara suggests spaghetti as the base, not short or curly ones. To really choose a good product, be guided in the store by the following criteria:
- You only need spaghetti made from durum wheat.
- Consider pasta in a pack, but rather compare several packages from different manufacturers. A quality product will have a light shade and a matte-rough surface. They will become a solid basis for the dish. But shiny, glossy spaghetti will float in the sauce without showing all the charm of carbonara pasta.
No need to break spaghetti before cooking. Carefully follow the instructions on the package in the part of it that indicates how long it takes to cook the pasta. It is even better to keep the product in boiling water for 1 min. less than what is written on the package. You can hardly overcook, but overcooking is highly undesirable. For 100 g of spaghetti, according to kitchen laws, you need 1 liter of water and 10 g of salt. But make the final decision based on the dimensions of your dishes.
Advice. Pasta won't fit in the pot? No problem! The part under water will soften very quickly and make it possible to plunge into boiling water for the remaining spaghetti.
Preparing the Carbonara Pasta Sauce
In its homeland, pasta carbonara is considered in its homeland budget dish accessible to all segments of the population. In addition, it is also economical in terms of time - you can cook spaghetti with sauce in half an hour or even faster if you “fill your hand”. Even before cooking the pasta base, you need to make the sauce:
- Pour the yolks into a deep container.
- Salt well, sprinkle with pepper and beat until smooth.
- Add the finely grated Parmesan, then the cream and beat again thoroughly.
Attention! The sauce should resemble thick sour cream. To change the consistency, you can later add a little water in which the pasta will boil. In addition, it is important not to overdo it with seasonings.
Cream, although not in the classic recipe, will give the dish a rich, even greasy flavor. The sauce is ready, but not 100%. It should spread and finally form on hot pasta - spaghetti. Therefore, it is important that the sauce is ready by the time the pasta is cooked.
Preparing pasta carbonara
After preparing the sauce or at the same time, take up the frying meat ingredient. For this:
- Pour into hot skillet vegetable oil. An olive analogue will perform even better in this role.
- Lightly fry the crushed garlic. It should give the oil a spicy flavor. Then remove the garlic from the pan and discard.
- Place the diced or striped cheeks/ham/pancetta in the pan and fry well. You can add chopped parsley.
Next up is spaghetti. Transfer the cooked pasta, from which the water has been drained, into a deep container - even a frying pan will do. Pour the sauce into it and mix thoroughly until evenly. Then add the toasted bacon and stir again. You can decorate each serving with a sprig of greens and sprinkle lightly with grated parmesan. Serve and eat carbonara pasta immediately, before it has cooled down. It is pointless to reheat this dish - it is better to cook the exact number of servings.
Classic carbonara pasta recipe: video
is one of the most popular Italian dishes, which is characterized by rich palatability and ease of preparation. The classic recipe for pasta or spaghetti Carbonara involves the use of dry-cured pork cheeks, bacon or brisket. Also, a special sauce based on raw eggs, parmesan cheese, spices and salt is prepared for this dish.
Traditional Italian Carbonara does not include cream, although the recipe that migrated to other countries has been somewhat improved and changed. Today we will present the classic simple Carbonara pasta recipe, as well as several alternative, but no less popular recipes.
Easy Italian Carbonara Pasta Recipe
Italian pasta Carbonara is one of the most simple meals from pasta which can be prepared very quickly at home. Featuring rich, creamy and delicate taste, Carbonara is great for quick lunch or dinner.
The creamy taste of the paste is due to special sauce. This sauce is prepared from raw eggs and grated cheese. Cream is not included in the classic Italian Carbonara pasta recipe. Eggs are boiled from the temperature of freshly cooked spaghetti, without forming an omelette.
Plain Pasta Carbonara refers to traditional recipes Italian cuisine. Be sure to try this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritional properties.
- Italian food
- Main courses
- Pasta, Carbonara, Bacon, Recipe
- Total cooking time: 20 minutes
- Preparation time: 5 minutes
- Cooking time: 15 min
- 2 servings
- 436 g
Ingredients for Carbonara (for two servings):
- 200 g spaghetti
- 2 tbsp. l. olive oil
- 70 g pancetta or bacon (not smoked)
- 2 eggs
- 50 g Parmesan cheese
- Ground black pepper
Cooking:
- We put a pot of water on the fire, bring to a boil and add salt. Boil spaghetti until half cooked.
- Pour some of the water in which the spaghetti was cooked into a bowl. After that, put the pasta in a colander.
- Put the pan on the fire and pour in the olive oil.
- Cut the bacon into small pieces, for example, slices or sticks, as you like. Fry in a pan until crispy.
- While the bacon is frying, prepare the sauce. To do this, grate Parmesan cheese on a fine grater and mix it with raw eggs. Add ground pepper and mix thoroughly.
- Add pasta to the pan with bacon, stir and let it warm up well.
- Take the bacon pasta off the heat. Let it cool slightly, but not for long, so that the eggs have time to boil from the temperature of the spaghetti, and the cheese to melt.
- Add egg and cheese sauce, mix thoroughly. If necessary, you can add a little water left after cooking spaghetti.
- Spoon the pasta onto serving bowls. We sprinkle a small amount cheese and ground pepper.
- Serve Carbonara to the table immediately after preparation. Enjoy delicious and nutritious dish with a light creamy taste and the unforgettable aroma of fried bacon. Bon Appetit!
The nutritional value:
The calorie content of Carbonara pasta depends on the fat content of the bacon and other ingredients. On average, 1 serving (218 g) of Pasta Carbonara contains:
Calories: 738 kcal.
Fat: 12.1 g
Proteins: 37.8 g
Carbohydrates: 56 g
Recipe for Spaghetti Carbonara with Chicken and Cream
If you love spaghetti and are a fan of Italian cuisine, be sure to try the pasta with chicken and cream. Of course, this recipe is somewhat different from the traditional carbonara, but the chicken dish turns out to be no less tender and appetizing. 
Ingredients:
- Spaghetti or pasta - 250 g
- Chicken breast - 2 pcs
- Onion - 1 pc.
- Egg - 1 pc.
- Cream - 4 tbsp. l
- Grated Parmesan - ¼ cup
- Olive oil - 2 tbsp. l
- Salt - to taste
- Ground pepper, spices - to taste
Cooking:
- Boil the chicken breasts in lightly salted water until tender, about 30 minutes. After the chicken is fully cooked, remove it from the broth and cut the fillet small pieces with two forks.
- Cut the onion into small cubes.
- Cook pasta or spaghetti in a large pot of salted boiling water until tender. Set aside a cup of water for further cooking, drain the rest of the water and drain the pasta in a colander.
- Heat olive oil in a skillet or skillet with high sides. Once the oil is hot, add the chopped onion to the pan. Sauté the onion until soft and translucent but not golden.
- Then add shredded chicken and mix thoroughly. Salt the fillet and season with a little pepper. You can add other spices to your liking.
- Fry the chicken fillet for 5 minutes until its edges are slightly golden. Remove from fire.
- In a medium bowl, whisk together the egg, cream and grated Parmesan. Salt a little to your taste, but keep in mind that Parmesan itself is quite salty. Add ground black pepper, spices to your taste and beat the sauce thoroughly.
- Remove the saucepan from chicken fillet off the stove and add boiled pasta. Enter received cream sauce and stir until the pasta is well blended into the sauce. You need to cook quickly enough so that the pasta does not cool down. The whole trick of this recipe is that the eggs present in the sauce are boiled from the temperature of the pasta, and the cheese, on the contrary, melts.
- Add a couple of tablespoons of leftover spaghetti water to the dish if the pasta seems too dry and does not mix well with the sauce. Serve the dish immediately, sprinkling it on top with spices. Bon Appetit!
Delicate pasta Carbonara with cream and bacon is in no way inferior classic carbonara. Try to cook it wonderful dish according to our recipe. Treat yourself to a nutritious, satisfying and fragrant lunch. 
Ingredients (for 4 servings):
- 500 g spaghetti
- 2 large egg yolks
- 1/2 cup heavy cream
- 150 g bacon, cut into small pieces
- 2 garlic cloves, minced with a knife
- 100 g Parmesan cheese, finely grated
- Spices (nutmeg, ground pepper) - to taste
- Salt - to taste
Cooking:
- Boil spaghetti in boiling salted water so that they remain slightly damp. We select 1/2 cup of water, drain the rest of the water. Set the spaghetti aside.
- Pour olive oil into a deep frying pan. Add chopped bacon and fry over medium heat until crispy. Add minced garlic and saute for about 1 minute more.
- While the bacon is frying, pour the egg yolks and cream into a small bowl, add the grated cheese and ground pepper. Mix thoroughly until smooth.
- Reduce the heat under the pan with the bacon to the very minimum and add the boiled spaghetti to the bacon. We also add the resulting sauce and a little water left after cooking the spaghetti. Quickly mix all the products and remove the pan from the heat when you get a uniform creamy sauce. It is usually enough to hold the pan with pasta over low heat for no more than 1 minute.
- Transfer the still hot pasta to serving bowls. Sprinkle ground pepper and nutmeg on top. You can sprinkle with a little grated parmesan. We serve the dish to the table and enjoy its delicate creamy taste. Bon Appetit!
In that simple recipe traditional Carbonara pasta topped with mushrooms. As mushrooms, you can take ordinary champignons, while a small amount of bacon will give the dish an unforgettable aroma and pleasant flavor notes. 
Ingredients:
- 45 g pancetta (bacon), finely chopped
- 2 tbsp. spoons of olive oil
- 250 g mushrooms, sliced
- 1/2 onion, finely diced
- Spices - to taste
- Salt and ground black pepper - to taste
- 200 g spaghetti
- 2 eggs
- 85 g grated Parmesan cheese
- 2 tbsp. tablespoons dry white wine
- 10 g fresh leaves basil, torn into small pieces
Cooking:
- Take a saucepan, fill it with water and put it on fire. Salt and wait until the water boils.
- Pour olive oil into a deep frying pan or saute pan and fry the chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, add sliced champignons, onions. Salt and add spices to your liking. When the mushrooms are cooked through, remove the pan from the heat.
- Place spaghetti in boiling water, stir and boil until half cooked.
- Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
- Drain some of the water from the spaghetti into a bowl and drain them in a colander.
- Add the wine to the skillet with the mushrooms and bacon and simmer for at least another minute.
- Remove the skillet from the heat, add the spaghetti and mix well.
- Add egg and cheese sauce, if necessary, pour in a little water left after cooking spaghetti. This will make the sauce not so thick.
- The eggs should be cooked through by the temperature of the pasta. If the pasta is too cold and the eggs are still watery, you can put the pan on a low heat and let the dish warm up a little.
- Transfer the Carbonara pasta with mushrooms to serving bowls, sprinkle with ground pepper and torn basil leaves. Serve immediately to the table before the pasta has cooled down. Bon Appetit!
Pasta carbonara with ham and green peas
Ham and green peas are ideal products that allow you to cook delicious and delicious pasta with traditional Carbonara sauce. This recipe will turn an ordinary dinner into a real feast of taste. Try it, you won't be disappointed! 
Ingredients:
- 500 g spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 200 g ham, thinly sliced
- 200 g green peas (frozen)
- 1-2 garlic cloves, diced
- 3 eggs
- 150 g Parmesan cheese, finely grated
- 3/4 cup cream
- Salt and pepper - to taste
Cooking:
- Before cooking, make sure that the onion and ham are chopped and the cheese is grated. Peas should be defrosted first. You need to cook pasta quickly, so prepare the products in advance.
- Cook spaghetti in a pot of boiling salted water until tender. Before draining them, pour about 1/2 cup of water into a cup. You can dilute the sauce with it if needed.
- Heat a frying pan or saucepan and add olive oil and butter. Next add the onion and sauté over medium heat until golden brown, about 5 minutes. Add ham, peas and garlic. Fry everything together.
- In a separate bowl, combine eggs, parmesan and cream. Mix thoroughly.
- Add to hot ham and peas boiled spaghetti. Mix thoroughly.
- Remove the skillet from the heat and add the egg, parmesan and cream mixture to it. By the way, if the sauce seems a little thick to you, you can pour in a little water.
- Season the dish with salt and pepper, if desired. Serve pasta immediately after cooking.
