Spaghetti carbonara according to Italian recipe

Carbonara sauce according to classic and original home recipes

Carbonara sauce can transform simple pasta into an incredibly appetizing dish. It is prepared according to various recipes using bacon, ham, fish, seafood or mushrooms. Pasta with carbonara sauce, prepared in a matter of minutes, can turn an ordinary dinner into a celebration.

How to make carbonara sauce?

Carbonara pasta sauce is not difficult to prepare, but you still need to know some features.

1. Carbonara sauce is prepared with raw yolks; whites are not used in the recipe.
2. It is convenient to beat the yolks with the addition of grated cheese in a container that is placed over the pasta that is being cooked. This way the cheese melts faster and the sauce comes out more homogeneous.
3. The original Italian recipe uses Parmigiano and Pecorino cheeses to make the sauce, but you can replace them with other cheeses.

Carbonara sauce - classic recipe

Classic carbonara sauce is a dish that is very difficult to stop enjoying. This recipe does not use cream, and therefore the sauce is less caloric. In its finished form, the alcohol in the dish will not be felt at all; it will only add a special piquancy to the delicacy. If desired, carbonara pasta is decorated with parsley leaves.

Ingredients:

• pasta – 250 g;
• eggs – 6 pcs.;
• pork breast – 150 g;
• olive oil – 30 ml;
• grated parmesan – 4 tbsp. spoons;
• dry white wine – 100 ml;
• garlic – 1 clove;
• salt pepper.

Preparation

1. The brisket is cut into cubes.
2. Heat oil in a frying pan and fry garlic in it.
3. The garlic is removed, the brisket is fried in this oil, wine is added and boiled for 10 minutes.
4. Add some salt to the water, after boiling, add the pasta and cook until tender.
5. Beat eggs with cheese.
6. The finished spaghetti is placed in a colander and immediately mixed with the egg mixture.
7. Place the pasta on plates, place the brisket cubes on top, pour over the separated fat, sprinkle with grated cheese and serve.

Carbonara sauce with bacon for spaghetti

Carbonara sauce with bacon is not only very appetizing, but also satisfying. Concerns about using raw egg-based sauce are completely unfounded - the sauce is poured over piping hot pasta. Such heat treatment is quite enough to ensure that the food is not only tasty, but also safe.

Ingredients:

• spaghetti – 300 g;
• bacon – 100 g;
• yolks – 4 pcs.;
• cream 35% fat – 100 ml;
• grated parmesan – 50 g;
• garlic – 1 clove;
• parsley - 2 sprigs;
• salt pepper.

Preparation

1. Fry the bacon cut into strips.
2. Add chopped garlic and fry for 2 minutes.
3. Add greens, pepper and remove from heat.
4. Mix the yolks with cream, cheese, salt and pepper.
5. Boil spaghetti until al dente and drain in a colander.
6. Add creamy sauce, stir quickly, sprinkle with Parmesan, garnish with herbs and serve.

Carbonara sauce with sour cream for pasta

Sour cream carbonara sauce is one of the varieties of our favorite dish. More often it is prepared with cream, but the option using sour cream is no worse. You can use sour cream of any fat content. The consistency of the sauce will depend on its thickness. In this version of the sauce, greens are not used, but you can use them to crush the dish when serving.

Ingredients:

• smoked pork loin – 150 g;
• olive oil – 2 tbsp. spoons;
• ground black pepper – 1 teaspoon;
• parmesan – 50 g;
• pasta – 400 g;
• salt - a pinch;
• sour cream – 2 tbsp. spoons;
• eggs – 2 pcs.;
• dry basil – 2 teaspoons.

Preparation

1. Stir eggs, sour cream, Parmesan and basil.
2. The loin is fried until golden brown.
3. Add the carbonara sour cream sauce and stir to prevent it from curdling.
4. Pour the sauce over the finished pasta and serve.

Carbonara sauce with chicken

Carbonara sauce, recipe with chicken, is one of the most delicate versions of the famous sauce. You don’t have to add bacon and cook carbonara with chicken fillet only, but bacon gives the dish richness and flavor. You need to remember that pasta with carbonara sauce should be served immediately, while all the ingredients are still hot.

Ingredients:

• spaghetti – 400 g;
• chicken breast – 1 pc.;
• garlic – 1 clove;
• bacon – 120 g;
• oil – 2 tbsp. spoons;
• heavy cream – 370 ml;
• parmesan – 100 g;
• eggs – 4 pcs.;
• dried basil and parsley - ½ teaspoon each;
• salt.

Preparation

1. To prepare carbonara sauce, start by frying chopped bacon in a dry frying pan.
2. The breast is cut into pieces and boiled until cooked.
3. Break the eggs, separating the whites from the yolks.
4. The yolks are mixed with grated cheese, cream, basil and parsley are added.
5. The bacon is removed from the pan, and chopped onion and garlic are fried in the melted fat.
6. Add chicken and bacon and cook for a couple of minutes.
7. Add boiled spaghetti, carbonara sauce and simmer for 5 minutes.

Carbonara sauce with shrimp

Carbonara with shrimp in creamy sauce is a dish worthy of a restaurant menu. The components are in perfect harmony with each other, and therefore the dish turns out incredibly tasty. This recipe uses raw shrimp, so they need to be cooked. If the shrimp are already cooked and frozen, you just need to defrost them.

Ingredients:

• pasta – 250 g;
• shrimp – 400 g;
• garlic – 3 cloves;
• olive oil – 3 tbsp. spoons;
• yolks – 2 pcs.;
• parmesan – 100 g;
• lemon juice – 1 teaspoon;
• salt – 1 teaspoon.

Preparation

1. The shrimp are placed in boiling water and lemon juice is added.
2. Boil for 5 minutes, peel.
3. Garlic is crushed and fried in oil.
4. The garlic is discarded and the shrimp are fried in oil.
5. Beat the yolks, add cheese.
6. The pan with shrimp is put back on the fire, the pasta is laid out, the sauce is poured over it and served.

Carbonara sauce with ham

Carbonara sauce for spaghetti with ham is an excellent delicacy that can turn ordinary pasta into a real culinary masterpiece. The dish is very high in calories, and therefore you don’t need to enjoy it often. If you want to reduce the calorie content of the dish at least a little, you can choose less fatty cream.

Ingredients:

• spaghetti – 500 g;
• cream 20% fat – 500 ml;
• parmesan – 300 g;
• ham – 400 g;
• olive oil – 10 ml;
• salt, spices - to taste;
• yolks – 3 pcs.

Preparation

1. The spaghetti is boiled.
2. Fry the chopped ham.
3. The yolks are mixed with cream and spices.
4. Add grated cheese and stir.
5. Place pasta in a frying pan with ham, add cream and eggs and stir again, place on plates and serve.

Carbonara sauce with mushrooms

A homemade carbonara sauce recipe with mushrooms is an excellent example of how something new and tasty can be prepared from simple and affordable ingredients. Thanks to the cream used, the finished dish is very tender. The recipe does not mention the use of herbs and spices, but you can add them, the taste will only benefit from this.

Ingredients:

• spaghetti – 500 g;
• champignons – 250 g;
• smoked bacon – 150 g;
• cream 25% fat – 200 ml;
• butter – 25 g;
• onion - half a head;
• mixture of peppers, salt - to taste.

Preparation

1. Champignons are cut into slices and fried with onions.
2. Pour cream into a saucepan, add mushrooms, salt, pepper, spices and cook for 5 minutes.
3. Melt the butter and fry the bacon in it.
4. Place boiled spaghetti on a plate, then bacon and pour sauce over it all.

Carbonara sauce with seafood

Carbonara with seafood in creamy sauce can be prepared in minutes if you have all the ingredients on hand. When serving, each serving of pasta with sauce can be supplemented with olives, cut into halves. Parsley and basil will also not be superfluous - with it the taste of the dish will be revealed even better.

Ingredients:

• frozen sea cocktail – 500 g;
• cream 20% fat – 1 glass;
• cheese – 200 g;
• butter – 1 tbsp. spoon;
• Italian herbs - 1 tbsp. spoon;
• salt.

Preparation

1. The seafood cocktail is defrosted and then boiled for a minute.
2. Drain the water, add cream and simmer for about 7 minutes, add grated cheese and stir - homemade carbonara sauce is ready.
3. Spaghetti is poured with sauce and served.

Carbonara with salmon in creamy sauce

Pasta with carbonara sauce will be especially tasty if you cook it with red fish - salmon. You don’t have to chop the fish in advance, but fry it as a whole piece at once, and then disassemble the finished fillet into pieces. The sauce can be served with any pasta, but the dish with spaghetti looks most interesting.

Ingredients:

• salmon – 400 g;
• yolks – 4 pcs.;
• cream 20% fat – 150 ml;
• grated parmesan – 100 g;
• dill greens.

Preparation

1. Cut the salmon into pieces, place in a frying pan with heated oil and fry for 7 minutes.
2. Beat the yolks with cream, add grated Parmesan, chopped dill, pieces of salmon and stir.
3. Spread creamy carbonara sauce over spaghetti and serve immediately.

Source: https://vkusno.mirtesen.ru/blog/43971435287/Sous-karbonara-po-klassicheskim-i-originalnyim-domashnim-retsept

We depart from the canons and add new components

There are many variations on how to prepare carbonara sauce, departing from the classics. Cooks add mushrooms, replace the meat ingredient with seafood, and replace the cream with milk. Fresh herbs and various seasonings are added to the sauce. Yolks for sauce are usually brewed in a water bath. But if you are confident in their quality, you can add the yolk to the pasta flavored with sauce, then stir: it will cook at the temperature of the other ingredients. You can even make creamy carbonara sauce without eggs: it will be no less tasty. In a word, you are allowed to experiment ad infinitum, which is what housewives do.

Mushroom without eggs

Peculiarity. This mushroom carbonara sauce recipe is easy to make. The dish is prepared without eggs. Mushrooms add flavor to the sauce and are responsible for its satiety. Champignons are best suited for this. Instead of ham, you can take chicken fillet and bacon.

• ham - 200 g;
• fresh champignons - 200 g;
• hard cheese - 200 g;
• low-fat cream - 200 ml;
• seasonings - to taste;
• olive oil - for frying.

1. Cut the mushrooms and ham into small cubes. Do not mix prepared ingredients.
2. Grate the cheese on a finely perforated grater.
3. Fry the mushrooms in olive oil. You need to fry until done. It is important that excess liquid does not remain in the pan.
4. Add the ham cubes to the mushrooms. Fry the ingredients together for five minutes. Season to taste.
5. Heat the cream, but be careful not to let it boil.
6. Add cream to ham and mushroom mixture. Cheese shavings - here.
7. Season the boiled pasta.

With shrimps

Peculiarity. The taste of the sauce will appeal to seafood lovers. For cooking, you can use any seafood, but the creamy taste is most harmoniously combined with tender shrimp meat.

• shrimp - 400 g;
• cream - 100 ml;
• parmesan - 100 g;
• garlic - one clove;
• yolks - two;
• dill - three branches;
• olive oil - for frying;
• spices - to taste.

1. Boil the shrimp in salted water with the addition of dill branches.
2. Cool the seafood and chop them finely.
3. Chop the garlic and grate the cheese.
4. Heat the olive oil and fry the shrimp with garlic in it for just a minute. Pepper and salt to your taste.
5. Using a whisk, beat the cream with the yolks. Brew the mixture in a water bath.
6. Mix the mixture with grated cheese and fried shrimp.

With sour cream and chorizo

Peculiarity. To prepare the sauce, you do not need cream; sour cream will replace it. Mozzarella is added to the dish, rather than hard cheese, as in most versions. To repeat the recipe, you need to purchase chorizo, a dry-cured pork sausage with a distinct taste. This ingredient can be replaced with any other meat product, but then you will have to experiment with seasonings, because the “trick” of this sauce is the piquancy of paprika, which is provided by chorizo.

• chorizo ​​- 150 g;
• mozzarella - 100 g;
• sour cream - two tablespoons;
• rosemary - two branches;
• garlic - two cloves;
• egg - one;
• olive oil - by eye;
• chili - to taste.

1. Finely chop the chili pepper and garlic.
2. Cut the chorizo ​​into small cubes.
3. Fry the garlic and rosemary leaves in olive oil. One minute is enough for the ingredients to “give off” their aroma.
4. Add chorizo ​​to pan. Fry for five minutes. Halfway through, add the chili.
5. Grate the cheese. Mix it with yolk and sour cream. Whisk.
6. Pour the mixture over the toasted sausage.

How to make carbonara sauce at home using a step-by-step recipe with photos

Main courses - recipes for every day Recipes for making sauce How to prepare carbonara sauce at home using a step-by-step recipe with photos

2 servings

30 minutes

325 kcal

Carbonara sauce is one of the classic dressings for Italian pasta. By the way, pasta for us is a sauce, and for Italians it is pasta. And it’s not for nothing that Italians are called “pasta”; they eat it every day, in large quantities and with different sauces.

Why they don't get fat, you'll find out a little later. Now try making Carbonara pasta sauce in your own kitchen using available ingredients.

Classic pasta recipe with Carbonara sauce

Kitchen utensils: two-liter saucepan, frying pan, grater, knife, slicing board, colander, large salad bowl.

• To prepare Carbonara pasta, tagliatelle durum wheat pasta is used. Outwardly, they are similar to our homemade noodles, only twisted in the form of a nest. For Carbonara pasta, it doesn’t matter whether you spin them during cooking or not. The main thing is to cook them al dente.
• Another option would be pasta that differs slightly in length and width: fettuccine, linguine, pappardelle.
• Carbonara sauce, prepared according to the classic recipe, can also be used for spaghetti.
• Spirals, feathers and shells are rarely used to prepare Carbonara pasta, but if they are the only ones in your arsenal, then use them without hesitation. Although it is better to prepare Bolognese sauce for curly pasta.
• The pasta should be cooked in a sufficient amount of salted water: the ratio of the volume of water to the weight of the pasta should be at least 5:1.
• The average portion of pasta is 100 g dry.

Did you know? Don't be afraid to over-salt durum wheat pasta: it will take as much salt as it needs.

When preparing pasta, they adhere to a specific time so that after heat treatment the elasticity that can be felt by the tooth is preserved (hence the name “to the tooth”). Pasta cooked “al dente” holds its shape, does not stick together, and, most importantly, does not contribute to weight gain.

• You can buy ready-packed Italian pancetta. This is pork meat with layers of lard, cured with salt, rosemary and sage.
• It will be cheaper to buy a domestic product, freeze it a little in the freezer and cut it thinly into strips.

This expensive product can be replaced with other long-ripening hard cheeses:

• Lithuanian "Rokiskis" or "Dziugas";
• Italian "Grana Padano";
• our cheeses that have been in the refrigerator and dried out - “Russian”, “Dutch”, but they are better suited to Bechamel sauce.

Step-by-step preparation of Carbonara pasta

1. Fill a saucepan with water and bring to a boil.
2. Boil the tagliatelle until al dente. If you use pancetta, you don't need to add salt to the pasta. If our bacon, then add 1/2 tbsp to the water. l. salt. Tagliatelle is cooked for 5 minutes after boiling.
3. While the pasta is cooking, place a frying pan on the heat and add oil.
4. Cut the pancetta into thin strips, add to the heated oil, fry until crispy.
5. Drain the bacon in a colander to remove excess fat. Place in a salad bowl.
6. Drain the finished pasta, return to the pan and beat in the yolks, stir.
7. Place the pasta in a salad bowl and stir.
8. Sprinkle with shredded cheese.

All manipulations must be carried out quickly while the pasta is hot: the yolks will be cooked and the cheese will melt.

Carbonara pasta preparation technology

Cooking the dish does not require any special culinary skills. But to prepare a portion, a certain skill is required. Notice how an experienced chef does this.

For spicy food lovers, serve garlic sauce.

Recipe for creamy sauce for carbonara pasta

• Cooking time: up to half an hour.
• Number of servings: 3.
• Kitchen utensils: two-liter saucepan, cutting board, knife, bowl for cream, whisk, frying pan, grater, large dish.

1. Pour water into a saucepan and bring to a boil.
2. Pour oil into a frying pan and place on fire.
3. Cut the bacon into small slices, add to the heated oil and fry until crispy.
4. Place spaghetti in boiling water and cook until al dente.
5. Lightly beat the yolks with a whisk, pour in the cream and stir until smooth.
6. Add finely chopped cheese to the creamy yolk mixture. Stir, salt and pepper to taste.
7. Pour the cheese mixture into the pan with the bacon and stir.
8. Drain the pasta through a colander and let the water drain.
9. Place the spaghetti in the frying pan, stir, turn off the heat.
10. Place the finished pasta on a dish and sprinkle with finely chopped parsley.

Bon appetit!

The creamy sauce will appeal to those who love gravy. The pasta turns out appetizing and not dry. You will see all this in the video.

If you don't like bacon, make mushroom sauce for your pasta.

Delicious additives

The classic trinity - bacon, Parmesan and yolks - can be supplemented with different ingredients:

• sautéed onions and garlic;
• tomato sauce, dry white wine or sour cream;
• mushrooms;
• boiled or smoked meat, ham;
• zucchini, pumpkin, asparagus, carrots or green peas;
• seafood or caviar;
• even cuttlefish ink.

Source: https://www.izyskon.com/vtorie-bluda/sous/sous-karbonara-retsept.html

Secrets of delicious carbonara

A few secrets of Italian carbonara pasta:

• For four servings of carbonara pasta you will need 400 g of spaghetti, which must be boiled to a special state, called by the Italians “al dente” - “to the tooth”.
• The second secret of pasta carbonara is guanciale or pancetta, smoked pork cheeks. Authentic Italian recipes also allow for the guanciale to be replaced with bacon or prosciutto.
• The third secret of carbonara pasta is the correct roasting of smoked meats. You need to heat a deep frying pan and pour high-quality olive oil into it. Finely chop the garlic and guanchile or bacon. Fry over medium heat: garlic until soft, bacon or guanchile until golden brown.
• Another secret is in the carbonara pasta sauce. For every 100 g of dry spaghetti you need to prepare one yolk. For carbonara sauce you will also need cheese - Parmesan, Pecorino or both types of cheese in equal proportions - only 100 g for 4 servings.

As you can see, the secrets of making delicious Italian pasta carbonara are very simple. In addition, this dish is prepared very quickly and is usually enough to satisfy even a very strong hunger. Try it and you won't regret it!

Pasta carbonara

A great way to diversify your boring home menu is to prepare a popular Italian dish - Alla carbonara (carbonara pasta).

If you cook according to the original recipe, you will need spaghetti and salted but not smoked pork cheek, guanciale, cut into pieces.

In the domestic adaptation, it is customary to replace this ingredient with any type of bacon found in the store.

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

Carbonara pasta with bacon and cream - classic recipe with photo

This delicious dish is ideal for a romantic dinner or a festive lunch with friends. To master this recipe, you will need the most common set of products. The secret lies in the delicate creamy egg sauce, which comes to readiness from the heat of just cooked pasta.

Cooking time: 1 hour 0 minutes

• Durum wheat spaghetti: 500 grams
• Brisket or bacon: 300 grams
• Aged hard cheese: 200 grams
• Cream fat content from 20%: 100 ml
• Yolks: 4 pcs
• Parsley: 1 bunch

1. All ingredients have been collected, let's start cooking!
2. Cut the brisket into thin oblong pieces. Try to grind it thoroughly. The brisket pieces should be approximately the same size, otherwise they will not be distributed evenly in the pasta.
3. Place the chopped brisket in a frying pan and add a little vegetable oil. Heat the brisket over low heat without burning. It should just brown slightly. If you use bacon, you don't need to add oil.
4. Carefully chop a bunch of parsley. When the brisket is lightly browned, add the chopped herbs and stir.
5. Remove the pan from the heat and leave to cool on the stove.
6. Only egg yolks are used to prepare the sauce. Carefully separate them from the proteins and place in a deep container. Lightly beat the yolks with a whisk.
7. Gradually pour in the cream. Lightly salt. If desired, you can add a pinch of black pepper.
8. Grate the hard cheese on a coarse grater and add to the sauce. Mix gently with a whisk. The sauce is almost ready. All that remains is to combine it with the spaghetti until it is ready.
9. Lastly, cook the pasta. To prepare them, follow the recommendations indicated on the package. Drain the spaghetti in a colander and return to the pan. Don't try to prepare them ahead of time. They must be hot.
10. Add the fried brisket to the spaghetti and stir lightly. You can use two forks for this.
11. Quickly pour in the prepared sauce and stir vigorously. Within a few seconds, the yolks will thicken and the cheese will melt, enveloping the pasta.
12. Serve the pasta immediately without letting it cool.

How to cook carbonara with ham?

Required ingredients:

• 0.5 kg spaghetti;
• 0.2-0.3 kg of ham;
• 70 g parmesan or equivalent;
• ½ cup warmed heavy cream;
• 4 yolks;
• 2-3 garlic cloves;
• a bunch of greenery;
• 40 ml sunflower oil;
• sugar and salt to taste.

The process of preparing carbonara pasta adapted to domestic realities:

1. Chop the garlic and cut the ham into thin strips.
2. Fry the garlic in oil (sunflower or olive), add ham pieces to it, fry until the fat is rendered out.
3. Boil a pack of spaghetti, try not to cook it a little.
4. While the pasta is cooking, we can make the sauce. To do this, mix the yolks with cream, salt, spices and grated cheese.
5. Combine it with boiled spaghetti.
   Place the resulting mixture in heated plates, place the ham on top and sprinkle with herbs.

Variation of a dish with mushrooms

Required Products:

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

Steps for preparing mushroom paste:

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

Pasta carbonara with chicken

You'll need:

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

Steps for preparing delicious and satisfying chicken carbonara:

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

Multicooker recipe

Take:

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

The procedure for preparing Italian deliciousness in a slow cooker:

1. Fry the brisket cut into strips in the “Baking” mode for about a quarter of an hour. At the same time, we do without oil.
2. Add garlic passed through a press to the meat and continue frying for a few more minutes.
   We try not to lose consciousness from the amazingly appetizing aroma.
3. Pour cream and ketchup into the meat, crush with spices, add table salt.
   Let it simmer while baking and continue until the sauce begins to thicken. When this happens, you can put finely grated cheese into it and mix thoroughly.
4. We lay out the spaghetti, which we first break in half.
5. Pour hot water so that it covers the surface of the pasta.
6. Cook on Pilaf with the lid open.
7. After the beep, mix well again.
8. Serve the pasta while it is still hot, sprinkle with herbs and cheese.

Tips and tricks

You can give the paste only a faint garlic aroma without the characteristic spicy taste if, before starting to prepare the sauce, fry the garlic cloves in oil and then throw them away.

You can use any type of pasta. The main thing is that they are made from durum wheat, and their packaging should indicate that this product belongs to group A.

The dish is combined with nuts (walnuts, peanuts, almonds, cashews, pine nuts) in a very original and interesting way. They should first be lightly fried, and then crushed in a blender or using a mortar. The paste is sprinkled with nuts immediately before serving.

If you are preparing carbonara with chicken fillet, try not to defrost it in the microwave; this should be done under natural conditions, otherwise the taste of the finished product will deteriorate. ( 2 5.00 out of 5) Loading... Category: Main courses | Pasta |

Source: https://ladyelena.ru/pasta-karbonara/

Secrets of delicious pasta

Carbonara sauce is an indispensable component of the pasta of the same name. Italians are sure that learning how to cook gravy is half the battle; it is important to choose and boil the spaghetti correctly. Remember the simple secrets of preparing carbonara pasta, and it will become your signature dish.

• Choose hard varieties. Real Italian pasta can only be obtained from pasta made from durum wheat. Fine or coarse grinding - at your discretion. Pasta carbonara is traditionally made from spaghetti.
• Cook by the tooth. Cook the spaghetti for about four minutes. The exact time is always indicated on the packaging. But there is one secret: cook for a minute less than the manufacturer suggests. It is important not to overcook the pasta, otherwise the dish will be hopelessly spoiled. Spaghetti should be slightly undercooked, as the Italians say: “al dente”, or “to the tooth”.
• Do not rinse. Boiled spaghetti does not need to be rinsed. If they are of good quality and welded correctly, they will not stick together. Just drain them in a colander. If you rinse, the sauce will not envelop the pasta, and it will turn out that it is separate, the pasta is separate, but it should come out as a whole dish.
• Cook at the same time. The pasta and sauce need to be cooked at the same time. The pasta should be hot when you add the sauce to ensure the yolks are set. It is especially important to monitor this point if the yolks have not been previously treated in a steam bath.
• Serve it right. Pasta carbonara is served with a generous sprinkling of cheese on top. You can use herbs: basil, parsley, oregano are great.

Carbonara sauce isn't just for pasta. It can be used for pizza. Repeat any step-by-step recipe for carbonara sauce, just remove the meat ingredient from it - and the pizza component is ready. It is used together with red tomato sauce. The best filling for such a pizza is ham or bacon, cherry tomatoes, and cheese. At the end of cooking, you can pour an egg into the middle of the pizza (afterwards it’s better to put it in the oven for a minute) - it will turn out delicious.

How to make classic carbonara sauce

Carbonara sauce is meaty and hearty, best suited for lunch. In the classic version, it has a cheesy creamy hue and taste, medium thickness and a delicate, uniform consistency. The highlight of the sauce is the presence of fried lard with meat (bacon or ham) and aromatic spices.

A little history

Carbonara sauce originated in Italy. Poor Italian coal miners working in the vicinity of Rome sometimes had nothing to eat other than pasta or spaghetti. Local peasants helped. It was always possible to get hold of lard, eggs, milk and homemade cheese from them. This set of products later became the basis for the unique Italian carbonara sauce.

There is a version that carbonara sauce gained fame thanks to the beautiful Sophia Loren. At the very beginning of her creative career, she loved to visit a restaurant where carbonara was excellently prepared. The actress was forced to watch her figure, so the food, consisting only of high-quality natural ingredients, became a favorite not only for herself, but also for her friends.

The recipe for carbonara sauce, moving across countries and continents, was constantly modified and won more and more fans.

Benefits of the dish

It is not for nothing that the world famous movie star Sophia Loren loved carbonara sauce - it is not only a delight for the stomach, but also a source of easily digestible fats, proteins and carbohydrates. Although the product is high in calories, it harmoniously combines meat, dairy products, vegetables and spices without leaving marks on your waist and hips.

Pork lard contains B vitamins, which help the nervous system function. Rarely found selenium and zinc are present in sufficient quantities in the sauce. They help improve vision and fight cancer cells and tumors. Organic iron helps us deliver oxygen to organs and tissues and improve immunity.

Milk contains many substances that regulate the activity of the gastrointestinal tract and endocrine glands.

Herbs and spices are an additional supplier of minerals and vitamins, a specific brush for the body.

Cooking secrets

Carbonara sauce is primarily intended for use with pasta of any format, be it spaghetti, vermicelli, noodles or other varieties.

At its core, carbonara sauce belongs to the so-called white sauces. But, for example, carbonara sauce intended for pizza undergoes qualitative changes due to the addition of tomatoes, becoming red, spicy, and with a sour taste.

To get real carbonara sauce, you will have to stock up on cured pork cheek prepared using a special technology and homemade goat cheese, which will hit your wallet hard. To avoid unnecessary expenses, enterprising cooks replace expensive ingredients with fried brisket and hard cheeses, adding all kinds of spices and herbs.

Pay attention to the quality of the eggs. Fresh and homemade, whipped with cream or milk, when heat treated they will give the thickness that is needed. Experts advise doing this manipulation in a water bath. To add a milky accent, you can add a little butter.

It is considered correct not to add salt to the sauce, but to cook the pasta in salted water. Some gourmets practice adding mushrooms and chicken to carbonara sauce.

The sauce should not be stored for a long time. Its shelf life is not long - somewhere within 2 days in a refrigerator and a closed container. We warn you that you will get the whole bouquet of emotions only by tasting it freshly prepared and warm.

How can you make carbonara sauce? We will try to share the simplest and most edible recipes at home.

Carbonara sauce a la Italy (classic)

For 4 servings we will need:

• pork belly - half a kilo (it is better to buy fresh at the market);
• fresh milk (3.2%) – 400 ml;
• butter - 2 tbsp. l. (72.5%);
• onions – 200 gr.;
• homemade chicken eggs - 3 pcs.;
• cheese "Suluguni" - 150 gr.;
• dill and parsley - 3 sprigs each;
• ground black pepper - to taste.

Prepare cream sauce (Italian carbonara) as follows:

• Peel the onions and rinse the greens under running water. Finely chop the onion and leave the herbs to dry on a napkin.
• Using a sharp knife, chop the brisket into thin strips.
• In a non-stick frying pan, melt 1 tablespoon of butter and fry the onion until golden brown. This will take approximately 10-12 minutes.
• Place the meat strips here and, stirring, dry them for another ten minutes.
• Grate the suluguni on a fine grater (for greater effect, first keep it in the refrigerator).
• Wash the eggs, separate the yolks (whites are no longer needed) and place them in a stainless saucepan. Add the remaining oil and beat the egg-butter mixture at high speed with a mixer or blender. Then heat it over low heat, stirring constantly until the temperature reaches 50-60°C.
• Without removing the pan from the stove, add milk in a thin stream. Cook for five minutes.
• Let's chop the green stuff smaller.
• Combine all ingredients in a bowl and add pepper. Mix with a spoon. There is no need to add salt; there should be enough salt from the cheese.
• Serve warm, pouring over the hot side dish.

Carbonara sauce with eggplant and sour cream for spaghetti

Let's take:

• 400 gr. sour cream;
• 500-600g. eggplant;
• 3 table. spoons of tomato paste;
• 5-6 cloves of garlic;
• 300 gr. bacon;
• 40-50 ml. refined vegetable oil;
• 100 gr. any hard cheese;
• a pinch of hops-suneli;
• salt - to taste.

We create:

• First, peel the garlic and finely chop it.
• Wash the eggplants, remove the stem and tip. If the “little blue” ones are too big, they will most likely taste bitter. To avoid such trouble, they must first be soaked for 20 minutes in salted water, cut into wheels. Young fruits do not require additional processing.
• Cut the bacon and eggplant into small cubes.
• Pour oil into a saucepan and simmer the eggplant-bacon mixture, as well as the garlic, for 15-17 minutes over medium heat under the lid, stirring occasionally.
• Add sour cream and tomato paste here and mix. Let it sit for five minutes.
• Grind the cheese.
• Turn off the gas and add seasoning and cheese slurry (shavings) to the saucepan and add some salt.
• Serve separately in a plate, or mix spaghetti and sauce in advance.

Sauce for mushroom carbonara with cream and chicken

Let's stock up:

• raw chicken breast 0.2 kg;
• ham 200 grams;
• wheat flour 50 grams;
• 10 percent cream 1 cup;
• champignons 5-6 pieces;
• processed cheese with ham flavor – 1 pc.;
• odorless sunflower oil - 3 tbsp;
• cumin - 1 tsp;
• salt, ground black pepper and bay leaf - at your discretion.

Cooking method:

• To begin with, let’s cook the breast with bay leaves and add some salt to the water (it will take 30 minutes until done). Set aside the broth. Grind the chicken meat in a blender.
• Wash the mushrooms with water. Divide the cheese into 6-8 parts.
• Then, on a cutting board, carefully cut the champignons and ham into equal pieces.
• Pour flour into a hot frying pan and, without allowing it to burn, brown until light brown. Pour it into a cup and let it cool.
• In the same frying pan, adding oil, fry the mushrooms with ham, seasoning with cumin and pepper. A little salt won't hurt. After 15-20 minutes, add the minced chicken. Let's simmer for another 5 minutes.
• Place the prepared flour into a ladle, pour in a glass of broth and cream, and beat with a whisk so that there are no lumps. Let's heat it up. When the liquid becomes hot enough, dissolve the cheese in it and cook until thick (3-4 minutes).
• Pour the thick cheese mixture into the meat and mushroom filling. Let's cook for a couple more minutes. The dish is ready!

German carbonara sauce

There are no miracle ingredients in this sauce. We’ll just try to introduce sausage instead of our favorite lard of all kinds.

Let's buy:

• 200 gr. - dry-cured lard sausage;
• 300 gr. - cervelat;
• medium onion;
• a couple of cloves of garlic;
• 3-4 fresh tomatoes;
• 50 gr. cheese;
• 25 ml olive oil (corn, rapeseed and others are also suitable);
• 50-60 gr. pickled capers;
• coriander and cumin - on the tip of a knife.

We create:

• Let's prepare the vegetables: peel and wash the onion and garlic; scald the tomatoes with boiling water and remove their skins.
• Make a paste from the tomatoes and pour it into the pan.
• Fry chopped onion and garlic in oil for about 5-6 minutes.
• Add randomly chopped sausage and tomato filling to them. Cook over low heat for ten minutes. Remove from heat and transfer to a bowl.
• While the semi-finished sauce is cooling, grate the cheese on a coarse grater.
• Add capers, cheese and spices to the contents of the bowl. Mix well. Serve warm.

Source: https://sousec.ru/dlya-makaron/karbonara-recepti-v-domashnih-uslovijah.html

How to make carbonara sauce at home using a step-by-step recipe with photos

2 servings

25 minutes

58 kcal

5/5 (1)

According to one version, the name carbonara pasta comes from the word carbon, that is, coal. Literally means pasta for miners.

It is possible that carbonara pasta was the favorite food of the Carbonari - Italian revolutionaries . But be that as it may, the result is a tasty and nutritious dish for everyday use.

The whole point of carbonara is in the sauce. There are two options for preparing it. And you will recognize them today.

Carbonara pasta sauce with bacon

Kitchen utensils: saucepan, colander, grater, board, knife.

1. Finely chop 50 grams of bacon.
2. Fry in a saucepan in olive oil.
3. Place the bacon in a colander and let drain.
4. Grate 30 grams of Parmesan.
5. Beat 2 egg yolks with Parmesan cheese.
6. Place the hot pasta into the egg-cheese mixture and mix thoroughly.
7. Add bacon and stir.
8. Add crushed pepper to your taste. We decorate the serving with greens.

Watch a short video about making pasta sauce.

Italian chefs have come up with many pasta sauces. If you like a combination of minced meat and vegetables, then Bolognese sauce is ideal for you.

A simple classic recipe for tender carbonara sauce with brisket

Time: 40 minutes. Servings: 4. Calories per 100 g: 71 kcal. Kitchen utensils: saucepan, frying pan, grater, bowl, board, knife.

Step by step recipe

1. Place 200 grams of spaghetti in boiling water. Don't forget to salt the water. It is better not to cook the spaghetti a little.
2. Heat a frying pan with olive oil and add two cloves of garlic, washed but not peeled. But before doing this, the garlic should be pressed down a little.
3. Cut 150 grams of brisket into cubes and place in a frying pan. Then remove the garlic. Don't forget to stir the brisket.
4. Break two eggs and yolk into a bowl and beat.
5. Add 50 grams of grated Parmesan to the eggs and mix. Pepper the sauce to your taste.
6. Place the spaghetti directly from the pan into the pan with the bacon. Add some pasta broth and stir.
7. Pour the sauce into the pan, turn off the heat and stir vigorously.
8. Pasta carbonara is served hot.
   Sprinkle the serving with grated Parmesan and black pepper to your taste.

recipe

This video will help you prepare classic carbonara pasta sauce.

You can also read the garlic sauce recipe. Teriyaki sauce is a good option for pasta.

How to cook classic Carbonara - video recipe from a real Italian

If the text version of the recipe is not enough for you and you want to know how they prepare Carbonara pasta with bacon there, in Italy, then I suggest you watch this video. Everything here is very clear and understandable. And most importantly, it’s so simple that even the most inexperienced cook can handle it. Italian cuisine is not at all difficult, but incredibly tasty. Be bold and you will definitely succeed.

Don't forget to share the recipes with your friends!

Pasta carbonara is a symbol of Italy. The secret of the dish lies in a special sauce - tender, with a slight spice. Even a novice housewife can repeat the carbonara sauce recipe at home, delighting her household with an exquisite Italian dish.