How to cook and make the right sauce for carbonara pasta? Pasta carbonara

Sauce Recipes

Carbonara sauce is the perfect addition to any pasta. It consists of simple ingredients and very fast cooking. Step by step recipe with photos and videos.

10 minutes

317.4 kcal

5/5 (4)

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

spaghetti carbonara sauce recipe

We'll 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 hard cheese domestic production. The main condition is that it be 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

Pasta Cream Carbonara Sauce Recipe

The sauce is getting ready 10 minutes.
It turns out 3-4 servings.
We'll 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 be added to the sauce

For taste and aroma, carbonara sauce is sometimes added mushrooms. It is advisable to take mushrooms. They need to be fried with bacon.
Garlic is sometimes substituted bow or do not put either one or the other at all.
Also, one of the components of the sauce can be White wine.
Some cooks add to this sauce for flavor. basil.
To make the taste of cheese in the sauce more pronounced, pieces 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, freshly prepared. The paste should also be hot, only from the pot. 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 raw. Pasta is served to the table immediately. A cold dish is much inferior in taste to a hot one.

Sauce Recipes

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

basis the most delicate sauce make eggs. 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 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 of 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 of 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.

Preparation of classic carbonara:

Bring water to a boil, add 2 tbsp. oil and boil the spaghetti until tender. Cooking time pasta look at the manufacturer's packaging. 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 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. AT classic recipe are only: bacon, eggs, cheese and, of course, the spaghetti themselves. 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 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 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):

Carbonara is delicious italian sauce, slightly spicy in taste, but at the same time very pleasant and gentle. In Italy, this sauce is traditionally used to season pasta and spaghetti.
There are a lot of recipes for making Carbonara, because every culinary specialist strives to add something new and unusual to the sauce. Sometimes they succeed and the sauce in a new version gets the right to exist. And sometimes attempts to change the Italian dish are unsuccessful. But you can always use the recipes for Carbonara sauce, which are time-tested.

Classic carbonara sauce recipe

The most common Italian dish considered pasta or spaghetti with carbonara sauce in classical performance. To prepare it you will need:

ham - 350 g;
cream - 200 g;
egg yolks - 4 pcs. ;
Parmesan cheese - 70 g;
garlic - 2 cloves;
salt;
olive oil.

The sauce is prepared like this:

Garlic must be peeled and passed through a press.
Heat the olive oil in a frying pan and fry the garlic in it.
Cut the ham into thin and small slices and send to fry in a pan for 5 minutes.
In a separate bowl, beat the yolks and combine them with cream. Send the mixture to low heat.
In a hot, but non-boiling, mixture, add ham with garlic and after 2-3 minutes remove the sauce from the stove. Add salt and Parmesan cheese, previously grated on a fine grater, to it.
Serve the sauce hot with spaghetti or pasta.

Mushroom carbonara sauce recipe

No less common is Carbonara sauce with mushrooms. To prepare it, you need to take the following products:

ham - 200 g;
fresh mushrooms - 150 g;
cream - 150 g;
Parmesan cheese - 200 g;
oregano;
basil greens;
salt and olive oil.

The process for making the sauce is as follows:

Ham and mushrooms should be cut into medium-sized slices.
Heat olive oil in a frying pan and fry the ham with mushrooms on it.
After 12-15 minutes, pour the cream into the pan and reduce the heat to a minimum. The ingredients should be stewed until the mass thickens.
At the final stage, chopped greens should be added to the sauce.

Pasta "Carbonara"

Since carbonara sauce is used like pasta, it is fair to consider another recipe that indicates how to prepare carbonara sauce with Italian pasta. For this dish you will need:

250 g pancetta (bacon);
2 eggs and 2 yolks;
olive oil;
a cup of grated Parmesan;
spices, salt and freshly ground pepper;
Italian pasta.

The dish is prepared like this:

In a separate pan, boil pasta in salted water at the rate of 100 g of pasta per 1 liter of water. Cooking time - no more than 10 minutes - the pasta should not be boiled, it is better if it remains slightly damp.
While the pasta is cooking, prepare the sauce. To do this, thinly sliced bacon or pancetta should be sent to heated olive oil and fried well (to release excess fat).
Next, beat the eggs, adding some cheese and pepper to them.
Ready pancetta should be put in a separate pan and pour 100 ml of pasta decoction into it.
Put the finished pasta to the pancetta and pour the remaining cheese there. Mix everything well.
Finally, pour the egg-cheese mixture into the pasta and quickly mix the dish. If desired, the dish can be decorated with herbs.

The taste and quality of pasta with Carbonara sauce depends on many factors. For example:

eggs for the dish must be taken only fresh;
pasta or spaghetti should remain slightly undercooked;
in order for the dish to be truly Italian, you must take the appropriate products: italian cheese and pasta, pancetta, etc.;
sauce should be added to hot spaghetti;
salting carbonara is not recommended. It is enough that the spaghetti water was salted;
to add sauce piquant taste Several types of cheese can be used.

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

Classic spaghetti carbonara sauce

The original Italian carbonara sauce for spaghetti is prepared quite quickly from a small amount products.

For cooking you will need the following ingredients:

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

Peel the garlic, crush with a press and fry in vegetable oil a few minutes. During this time, finely chop the guanciale and spread to the garlic, fry for 5 minutes, stirring with a spatula. The fire should be medium, closer to the minimum - roasting should languish, acquiring light appetizing shade, and in no case burn.

Separately, beat the yolks, gradually pouring cream into them. We put the saucepan with this mixture on slow fire and warm. As soon as the liquid becomes hot, spread the roast in it. We heat for another 2-4 minutes, remove from heat, three cheese in 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

The sauce for carbonara pasta can be adjusted a little to suit the products available. For example, instead of guanciale, use ham.

We offer the following recipe:

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

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

In the meantime, clean the onion, cut small cube and pour over to the ham. Cook under the lid for 2-3 minutes, then remove the lid, salt, add spices and cook for a couple more minutes.

Meanwhile, beat egg yolks with cream until smooth. The fire is reduced to a minimum. Pour into the saute, stir, cook for 3-5 minutes. Next, add the cheese, cook for another 2-3 minutes, stirring. When the cheese is melted and the sauce thickens a little, the fire can be turned off.