Pasta carbonara is a classic Italian recipe with egg. Spaghetti carbonara: a classic recipe with cream

01.04.2021

Among the many culinary delights, one can single out carbonara pasta - spaghetti with sauce. This is a very appetizing and spectacular dish that would be appropriate to prepare even for a festive meal. The secret lies in a special gravy, which is prepared in a maximum of half an hour. Recipes for carbonara pasta are varied and imaginative: with green peas, spinach, mushrooms, asparagus and even chocolate.

The five most commonly used ingredients in recipes are:

However, the classic cooking method involves the use of a certain set of products, which must necessarily include: durum wheat pasta (conchiglia, fettuccine, tagliatelle), a mixture of cheeses - parmigiano reggiano and parmesan, guanchile - salted pork cheek. Cream, yolks, garlic, red and black pepper, olive oil are used as additional ingredients. In Russian restaurants, a simplified version is served, but ideally it turns out a spicy, hearty, very tasty dish, which is spiced up by a combination of pasta, bacon and a delicious creamy cheese sauce.

Carbonara is a great Italian pasta. It is made from common products - eggs, bacon, cheese and, in fact, the spaghetti themselves. Only many chefs and even chefs have the sauce treacherously settling to the bottom of the plate. I will show you how to properly pair the sauce with pasta. With this recipe, you will always get carbonara!

Gourmets often argue over which of the carbonara recipes is authentic. Some insist that there must be cream in the sauce, others consider it sacrilege. The confusion begins with the genealogy: historians have not yet decided where and when this paste was born. Translated from Italian, carbonara is coal miners' pasta. According to one legend, she was loved by workers who burned wood near Rome.

According to another, little convincing version, carbonara came about through Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and egg powder in their backpacks, and the host 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 the carbonara appeared in Osteria delle Tre Corone, in the Veneto region. It was there that the Italian opposition to the Carbonari once secretly met, and the pasta was named after them. Osteria still works 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 some good Italian durum pasta for her. We need spaghetti - thin long threads, the 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 you.

Discard the spaghetti in a colander and never rinse. Be sure to save a glass of water in which the pasta was boiled. Make this a habit, you may always need a "broth" if there is not enough moisture when mixing the pasta with the sauce.

Who didn’t have pasta rusty and shrimp and green peas stuck together? Intuitively, everyone, as a rule, pours in. But this way the pasta only gets fatter, and the oil destroys the taste of the sauce. The Italians are more cunning, they add a little water from the pasta. Then the pasta turns out to be correct, sliding and shines just like the one served in trattorias in quiet Roman streets.

While the pasta is cooking, chop up the bacon. Better, of course, to take pancetta (it has a more concentrated taste, since the brisket is dried for a long time in the sun), but it is not sold in all stores. Fry the bacon in a skillet over medium heat - the fat should melt, and the pieces should brown. If you turn the burner to maximum, the bacon can burn.

Break eggs into a bowl, grate on a fine grater and stir. Gourmets advise taking Parmesan and Sheep's Pecorino in half, but believe me, after a carbonara with one Parmesan, you still want a supplement.

The most crucial moment is to combine bacon, egg mixture and spaghetti. First add the pasta to the bacon and stir with tongs. If you've mixed them right on the stove, now is the time to remove the pan from 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 the spaghetti. There is enough heat from the pasta to melt the cheese and cook the eggs. You don’t think that eggs in Carbonara remain raw, do you? If the paste is sticky and lacks moisture, add a little of the stored "broth". In the right carbonara, the sauce glides and shines like silk.

Serve right away, carbonara can't wait. It is often even advised to lay out on heated plates so that the pasta does not cool down longer. In winter, I am ready to eat carbonara at least every evening. It is a perfect, hearty and delicious pasta. In Russian frosts, it warms from the inside. Try it! Bon Appetit!

Carbonara paste

Time

Ingredients(for 2 servings)

spaghetti - 1 pack (about 250 g)

bacon or pancetta - 75 g

hard cheese like parmesan - 50 g

eggs - 2 pcs.

yolk - 1 piece

olive oil - 1 tbsp spoon

garlic - 1 clove

salt - 1 tbsp. spoon

freshly ground black pepper - 0.5 tsp

Preparation

1. In a large saucepan (minimum five liters), boil water, add a tablespoon (or even two) salt and add the spaghetti. The water should be fairly salty. Cook as indicated on the package. It is better if the paste turns out al dente, that is, with a tiny white dot inside.

2. Cut the bacon into cubes, chop the garlic. Place a large skillet over medium heat, drizzle with olive oil, add bacon and sauté for 3-5 minutes. During this time, the fat will melt from the bacon, and it will brown itself. Place the garlic in the middle of cooking. When the bacon is browning, remove the pan from the stove and cover with the lid to keep it warm.

3. Grate the cheese on a fine grater. Break the eggs into a bowl, add another yolk, pour in the cheese, pepper and stir.

4. Drain the pasta in a colander, keeping the glass of the "broth". Then transfer to a skillet with bacon and toss with kitchen tongs. If you were mixing on the stove, move the pan to your kitchen counter. Add the egg and cheese paste - work quickly so that it turns into a sauce and covers all of the spaghetti. Is the sauce too thick and not silky? Add a few tablespoons of the "broth" and stir again. Serve immediately, carbonara can't wait!

I forgot to mention. Good pasta is easy to distinguish from bad pasta: low-quality dull, slightly pale and brittle. Good quality pasta has a beautiful, wheaten color and denser, and most importantly, it takes at least 8-9 minutes to cook. I cooked my pasta for about 13 minutes!

So, put a pot of salted water on high heat.

While the water is boiling, let's get down to the "filling". For the pasta, I use lean brisket. Unlike bacon, it is softer and less greasy, which is why I love it. In fact, bacon or brisket is not so important, what you have more heart for, then use it! So, let's cut the meat into cubes.

Melt the butter in a deep frying pan (wok) and toss in the brisket. Fry until golden brown for 5-7 minutes or so.

Optionally, at this stage, you can throw 2-3 cloves of garlic, and remove them before serving.

In the meantime, let's make the carbonara sauce. To do this, beat two large egg yolks in a small bowl using a fork.

Add about 2-3 tsp. grated parmesan. Salt and pepper.

Pour in 150 ml of cold 20% cream and mix everything well with a fork.

We return to our brisket, remove it from the heat and leave it aside. We will return to it a little later.

In the meantime, the water has already boiled, we will slightly reduce the heat and begin to lower 400-500 g of spaghetti into the water. First, we put them in a saucepan, and when the bottom of the pasta softens, use tongs to lower the pasta completely into the water. Cook according to the instructions on the package.

A few minutes before the pasta is ready, return the pan with brisket or bacon to medium heat. And now, as soon as the pasta is cooked, we take it out of the water with tongs (there is no need to drain the water and take out the colander too!) And transfer them to the pan with meat.

Thoroughly mix the spaghetti and brisket and add literally 100 ml of spaghetti water with a ladle or mug. This starchy water will help us to "glue" the creamy sauce with pasta, it will allow us to achieve the very viscosity of the pasta and give the sauce thickness!

As soon as the water is half absorbed into the pasta, reduce the heat to a minimum or turn it off altogether. Pour our sauce into the pan. Mix everything thoroughly, our pasta should be creamy and tender. We remove from the fire. Egg yolks need very little time to cook, literally a couple of minutes, and since our pasta is hot - a few seconds. So don't even worry about this! It doesn't take long for them to cook. Salt and pepper. We taste it. Despite the fact that the brisket is salty, and we also salted the sauce and water, there is still often not enough salt. Bring the pasta to taste.

Stir the paste thoroughly, but do not remove it from the stove. After 1-2 minutes, the sauce will thicken to the consistency we need and it will be possible to lay out the dish on plates!

For the finishing touch, fry a handful of pine nuts in a dry small skillet. Literally 3-4 minutes, and the nuts have a stunning golden hue. Just look!

Put the pasta on a plate, sprinkle with grated Parmesan, black pepper and roasted pine nuts on top.

That's all, our carbonara pasta with cream ready. Bon Appetit!

If you want to touch the roots of Italian cuisine, prepare the classic carbonara pasta with bacon and cream sauce. This, and a couple more recipes, I bring to your attention today. Alla Carbonara pasta has always been considered a visiting card of a country with a rich history and ancient traditions and an excellent food culture.

For residents of a sunny country, pasta is the joy of life. It is not for nothing that every year on October 25, the population 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 dish of pasta I had prepared."

The origin of the paste is very vague; there are many disputes and legends on this topic. The most popular one says that to mix the ingredients and get an incomparable dish as a result, it came to the mind of the "carbonaro" coal miners from the Apennine mountains. It is as if the name of the paste originated from the name of the profession.

The version is quite reliable, coal miners who worked in the mountains far from home, stocked up with the simplest products for future use - cheese, pasta, dry-cured pork and spices. They cooked food practically in Spartan conditions - on a fire. Someone came up with the idea to mix the existing products and the result exceeded all expectations. They say that Sophia Loren herself first tasted the pasta during the filming of the film in the mountains. The group met with coal miners, who offered to treat them to their signature dish - Carbonara.

How to make carbonara pasta

First time you decided to cook a famous dish? Then keep a few essential points of interest:

Choose only hard pasta, after cooking, they will not stick together.
During the cooking process, eggs do not undergo serious heat treatment, in order to avoid the risk of contamination with salmonella, rinse them under running water.
Try to make the creamy sauce and pasta at the same time and mix them immediately. The sauce cannot be reheated, you will lose the unsurpassed taste.
Love the garlic flavors - fry a couple of garlic cloves in oil before starting the sauce, then remove.
Count calories and don't like fatty foods - replace bacon with chicken fillet (smoked), seafood.

We calculate the proportions:

Cook pasta, taking for every 100 grams. product liter of water.
400 gr. spaghetti will need 3 eggs.
You don't need a lot of salt - the bacon is already salty, put 10 grams. salt per liter of liquid.

What is added to the paste:

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

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

Classic recipe for carbonara pasta without cream

There is another variant of the appearance of pasta in the life of Italians - an allied one. According to it, when in 1944 the American troops entered Rome, among the boxes of food there was a little jerky pork - bacon, from which they quickly 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 contained salted, but not smoked, pork cheeks or pancetta - brisket, very hard pecorino Romano goat cheese. 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.
Pecorino Romano cheese - 100 gr.
Pancetta (pork belly) - 100 gr.
Olive oil - 2 tbsp spoons.
Basil, ground pepper and salt.

Step by step cooking:

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

Classic carbonara pasta with bacon and cream

Nowadays, this preparation of carbonara is considered a classic, and is the most popular in Italy. The ingredients are adapted to the current realities, that is, exotic products have been replaced with more affordable ones. Additionally, garlic and cream were added to 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.

Preparation:

Chop the bacon finely (the cubes should be evenly distributed over the pasta). Fry lightly over low heat without oil. Add finely chopped parsley at the end. Leave it aside from the burner - let it cool.
Beat the yolks, then, continuing to act with a whisk, gradually pour in the cream to them, add a little salt and add pepper, if desired. Continue whisking the mixture, adding the grated cheese.
Cook the pasta until it is al dente (described in the recipe above), drain and return to the pot.
Add seared bacon and creamy sauce. The dish must be quickly and intensively mixed so that the sauce comes to readiness. To do this, use two forks at once at the same time. After a few seconds, the yolk will thicken, the cheese will melt - this is the main highlight in the preparation of carbonara, which gives it a special taste. Do not hesitate to start tasting, the cooled dish loses its charm.

Chicken carbonara pasta recipe

A variety of carbonaras can be prepared with the classic creamy sauce, adding ingredients as desired. One of them was chicken, which allows you to get a complete dish, suitable for dinner or lunch.

Take:

Spaghetti - a pack of 400 gr.
Chicken breast fillet.
A clove of garlic.
Good fat cream - 2 cups.
Cheese, hard - 100 gr.
Eggs - 4 pcs.
Oil, salt, herbs. Add vegetables to the paste, if desired - celery, zucchini, leeks, and others.

Boil the chicken fillet, let it cool slightly and cut into arbitrary pieces.
Cook the spaghetti, drain the water.
Dice the bacon in parallel and fry in a dry skillet until crisp.
Press the garlic, 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 whisk until smooth.
Fry the garlic and vegetables in a skillet, if you decide to use them in carbonara, then put the bacon and chicken there.
Fry for a few minutes, then pour in the creamy sauce, stir to curl the yolk, and add the spaghetti that has been cooked by that time.
Put out five minutes and help yourself.

Mushroom carbonara - recipe for pasta with cream

Mushrooms are an ingredient worthy of inclusion in a carbonara recipe.

Take:

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

How to cook:

Prepare the mushrooms for work: peel, wash and cut. I advise you to boil the forest mushrooms a little beforehand, the mushrooms are prepared quickly, you can put them raw.
Cut the bacon into cubes or strips, rub the cheese.
Put the spaghetti to boil, at the same time start frying the bacon.
When the pork cubes are slightly browned, add the mushrooms to them and continue cooking until the liquid evaporates.
Pour in the cream, after boiling, add spices, salt and sprinkle with cheese.
Stir until the cheese is completely melted. Put the spaghetti ready by that time, stir and cover with a lid for a couple of minutes.

Multicooker carbonara - recipe with cream

Add a little tomato paste or ketchup to complement the flavor of your favorite Italian pasta, adding variety.

Take:

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

Preparation:

Select the "Bake" setting and fry the ham (brisket) diced or stripped in a bowl without oil (they have enough of their own fat).
Add the garlic chopped with a press, fry a little together and pour in the cream. Send the ketchup there, salt and add other spices.
Stir and continue simmering until thick in the creamy sauce.
Add the grated cheese, stir and lay out the spaghetti, which is 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 lid of the multicooker.
Stir the finished pasta well and start tasting.

Classic Creamy Pasta Sauce Carbonara

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

You will need:

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

How to make the sauce:

Chop the garlic and sauté in oil, then remove and discard.
Chop the bacon finely and fry a little in garlic butter. Fry for about five minutes.
Whisk the yolks separately with salt, combine them with cream and spices and start heating in a saucepan.
Without stopping stirring, add grated cheese, herbs, if you like, and, at the very end, bacon.
Bring to readiness for a couple of minutes, waiting for the cheese to melt and the mass becomes homogeneous, then combine with spaghetti.

They say that eating carbonara paste 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 step by step how to cook your favorite dish. With love ... Galina Nekrasova.

Italians know a lot about delicious food, which is why they have so many different dishes that are already loved by the whole world. Among them, the leader is, of course, pasta, the recipes of which are simply not to be counted. Let's take a look at how to make Carbonara pasta, because it is one of the most popular among its “colleagues”.

The classic recipe involves the use of some ingredients that not everyone has heard of, and they are quite difficult to find in stores - these are pancetta and pecorino.

Therefore, we will prepare a dish with bacon and regular hard cheese.

For the dish you will need:

130 grams of cheese (preferably Parmesan);
two eggs;
olive oil - 20 milliliters;
200 grams of spaghetti;
spices to taste;
140 grams of any bacon.

Cooking process:

Drive the eggs into a deep bowl, mix well with a whisk, add seasonings (for example, salt and pepper). Then we put half of the cheese, which we grated in advance, in the same place.
Mix the rest of the grated cheese with black pepper in a separate container.
Place the spaghetti in boiling water and cook until almost cooked, they should be slightly hard.
Cut the bacon into rectangular pieces and fry in olive oil in a pan.
Pour the mixture of eggs and cheese into it and heat the sauce.
Put the pasta on a dish, pour the sauce with bacon on top and sprinkle with the remaining cheese.

Add mushrooms to the recipe

At home, pasta can be made not only according to the traditional recipe, but also with other products. For example, you can add mushrooms. Champignons are ideal.

Required Ingredients:

one small onion;
300 grams of spaghetti;
seasonings to your liking;
two tablespoons of butter;
0.2 liters of cream;
250 grams of champignons;
150 grams of bacon.

Cooking process:

Cut the mushrooms into slices, chop the onion into small squares and send both components to fry until a beautiful golden color.
Add cream to them, various spices as you wish and cook for about five minutes to thicken the mixture.
Cut the bacon into small pieces, fry it in butter.
Boil the spaghetti until tender and lay out on plates. Place the bacon on top, and then pour the sauce over the dish.

Step by step cooking with ham

Homemade pasta "Carbonara" is not necessarily cooked with bacon, it can be replaced with ham.

Of course, the taste will change slightly, but it certainly won't get any worse.

Required products:

three eggs;
200 grams of ham;
a spoonful of olive oil;
half a pack of spaghetti;
0.2 liters of cream;
100 grams of Parmesan.

Cooking process:

Chop the bacon. It is best if you turn it into small cubes. Then fry them with the addition of oil.
Separately mix the cream with spices and grated cheese, pour the resulting mass into the bacon.
We heat it well so that the sauce thickens a little, add the already boiled pasta there and alter it to evenly distribute the cream and cheese. The dish is then ready to serve.

Pasta "Carbonara" with chicken in a creamy sauce

Do you want to cook an interesting, filling and, most importantly, not too expensive dinner? Pasta Carbonara with cream and chicken is an excellent solution.

Ingredients for the dish:

300 grams of spaghetti;
half fillet;
0.1 liters of cream;
cheese - 50 grams;
seasonings - to taste;
eggs - three pieces;
a spoonful of vegetable oil.

Cooking process:

We send pasta to cook almost until cooked.
Cut the chicken into cubes, sprinkle with the selected seasonings and fry in vegetable oil.
Mix eggs with cream, grated cheese and, of course, don't forget about spices.
We spread pasta to the already fried chicken, pour everything with creamy sauce, mix and simmer over low heat for a couple of minutes.

No added cream

Required products:

one egg;
seasonings;
about 50 grams of cheese;
about 60 grams of bacon;
200 grams of spaghetti.

Cooking process:

Beat the egg, add seasonings of your choice to it and mix.
We put the spaghetti to boil, and at this time we chop the bacon and fry it.
When the pasta is ready, fill it with the egg mixture, stir and let it stand for a while to warm up the sauce.
Put bacon on top and sprinkle the dish with grated cheese.

Cooking in a multicooker

Required products:

two eggs;
seasonings;
0.1 kg of cheese;
0.2 liters of cream;
pasta - 0.2 kg;
150 grams of bacon;
half a liter of water.

Cooking process:

We start the "Baking" mode. Put chopped bacon on the bottom of the bowl and fry it for about 15 minutes until golden brown. It is better not to add oil, since the meat is already fatty.
Then pour in the cream, add the spices, stir and cook for about 10 minutes to make the mixture thicker.
Add spaghetti broken in half there and cover everything with water. We continue to keep in the same mode for another 20 minutes.
After this time, mix the resulting composition again, switch the mode to "Pilaf" and cook the dish until the end of the program.
Before serving, place one egg yolk and one grated cheese on the pasta.

Pasta "Carbonara" with minced meat

Ingredients for the dish:

seasonings to taste;
0.2 liters of cream;
0.1 kg of cheese;
350 grams of minced meat;
150 grams of pasta;
three yolks.

Cooking process:

We put the pasta to boil, and at this time we prepare the sauce.
The selected minced meat must be fried, while kneading it in the process with a fork or spatula so that there are no lumps.
Mix the yolks separately, add pre-grated cheese and spices to your taste.
Add spaghetti to the minced meat, pour in the egg mixture, mix and simmer the dish over low heat for about 10 minutes, so that the sauce thickens.

Recipe from Julia Vysotskaya

Required products:

three eggs;
120 grams of bacon;
small onion;
any seasonings;
parsley;
0.15 kg of pasta;
two tablespoons of olive oil;
120 grams of Parmesan.

Cooking process:

First, chop the onion in any way and fry it in oil.
Then add the bacon to it in strips and continue to keep the ingredients on the fire until it becomes crispy.
Boil the pasta until almost cooked, put it on top of the bacon and stir.
Grind the cheese on a fine grater, drive eggs into it, put salt and pepper.
We are waiting for the pasta to cool a little, and combine them with the egg mass. Serve garnished with finely chopped herbs.

Besides these recipes, there are many other options for making pasta. You can change the ingredients and thus find for yourself the perfect flavor combination of quality pasta with other meat and vegetable additives.