Carbonara pasta. Recipe with ham and cream

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Traditional Italian dishes are a gourmet's delight.

One of the simplest, most satisfying and wonderfully tasty dishes is pasta carbonara.

According to the traditional recipe, it is made from spaghetti, bacon (or brisket) and a special sauce of eggs and grated Parmesan.

You can prepare the most tender, juicy carbonara pasta with ham and cream in just half an hour. The main thing is to cook the pasta correctly and not be late with the sauce.

Despite the fact that there is no cheese, cream, garlic, or eggs in traditional pasta a la carbonara, these ingredients are often used in various versions of this dish.

Experiments can go so far that ham, cream, and mushrooms become ingredients. For example, carbonara pasta with ham and cream is popular. It turns out very tasty too! And most importantly, the Italians don’t mind.

Carbonara pasta with ham and cream - general cooking principles

To achieve perfect results when cooking spaghetti, details matter. For example, for cooking you need to choose a large pan so that you don’t have to break the pasta. This is bad manners. The proportions of water, salt and pasta should be as follows: for half a kilo of pasta you need five liters of water and two tablespoons of salt. This is a fundamental point that allows you to achieve almost Italian quality of the dish.

You need to throw the spaghetti into boiling, pre-salted water. If the long pasta doesn't fit all the way into your pan, no problem. Literally in 5-10 seconds they will soften enough, and you can carefully dip the ends into boiling water with a fork.

As soon as the pasta is immersed in water, you need to time it and measure it exactly according to the manufacturer's recommendations. You can’t cook it any longer, otherwise overcooked spaghetti will ruin the whole thing. (Perfect al dente is achieved in five to seven minutes.) You should also not rinse the pasta with water: the starch on the surface of the pasta is needed so that the sauce is better retained.

Pasta carbonara with ham, cream and parmesan

A completely different taste is obtained if you add a little spicy fragrant parmesan to carbonara pasta with ham and cream. Gourmets will certainly prefer this version of the dish.

Ingredients:

• two hundred grams of pasta;
• one hundred grams of ham;
• two hundred milliliters of cream;
• three cloves of garlic;
• a tablespoon of olive oil;
• fifty grams of parmesan;
• three chicken yolks (raw).

Cooking method:

1. While the water is boiling, cut the ham into strips.
2. Grind the garlic, but do not put it through a press, but simply chop it with a knife.
3. Separate the yolks.
4. Mix the yolks with cream, beat.
5. Grate a piece of Parmesan on the fine side of a grater and combine with the beaten eggs. Mix.
6. Place the paste in boiling water and immediately place the frying pan on the fire.
7. Throw the garlic into well-heated oil, after a minute add the ham (constantly stir both the garlic and the garlic with the ham with a spoon). Frying time is three minutes.
8. Drain the pasta, return it to the pan, and immediately add the fried ham and egg-cheese mixture.
9. On the middle burner, heat for two to three minutes.
10. As soon as the cheese and yolks in the sauce thicken, turn off the heat. The main thing is not to overcook the dish so that the cheese spreads.
11. When serving, you can sprinkle with a pinch of grated Parmesan.

How to cook Pasta Carbonara with ham and cream

1

Separately, boil the pasta in salted water, then drain it in a sieve and set aside.

2

Place the frying pan on the fire. Cut the ham into small pieces and place in a frying pan. Fry until golden brown and transfer to a paper napkin.

3

Peel the onion and garlic cloves and chop them finely. Cut the mushrooms into thin pieces.

4

Drain the fat from the pan, reserving about 1 tablespoon and reheat, then add the onion and garlic.

5

Add the mushrooms and fry them until the liquid evaporates, remove from the pan.

6

Melt the butter in a separate frying pan, immediately add the flour and stir, fry for 1-2 minutes.

7

Pour in the chicken broth, then the cream and stir all the time with a spatula so that there are no lumps.

8

When the contents have thickened slightly, add grated cheese and nutmeg, add spaghetti, mushrooms and ham to the pan and heat for a few minutes.

9

Divide the dish among plates and serve immediately while the pasta is still hot, garnish with parsley.

Carbonara pasta with ham, cream and mushrooms

Fans of mushroom dishes can prepare an unusual mushroom pasta carbonara with ham and cream. Despite the significant departure from the original, the dish turns out amazingly tasty.

Ingredients:

• three hundred grams of spaghetti;
• two hundred grams of ham;
• two hundred grams of semi-hard or hard cheese;
• two hundred grams of fresh mushrooms;
• a glass of cream;
• spoon of vegetable oil;
• traditional Italian dried or fresh herbs (oregano, basil).

Cooking method:

1. Boil the pasta according to the basic recipe.
2. Cut the ham into strips and the mushrooms into thin slices.
3. Fry the ham in hot oil.
4. After a few minutes, add mushroom slices and fry everything together.
5. Pour in the cream when the mushrooms are sufficiently fried.
6. Stirring, boil the cream until thick.
7. Add dried or fresh finely chopped herbs to the sauce.
8. Grate the cheese.
9. Mix sauce and pasta.
10. When serving, add grated cheese to each plate.

Carbonara pasta with ham and cream - recipe

Pasta is a delicious dish of Italian cuisine. Recipes for carbonara pasta with ham and cream are waiting for you below.

Carbonara with ham and cream

Ingredients:

• pasta – 450 g;
• cream 15% fat – 450 ml;
• ham – 280 g;
• salt;
• bacon – 200 g;
• olive oil – 20 ml;
• ground black pepper;
• chicken eggs – 3 pcs.;
• parmesan or any other hard cheese - 300 g.

Preparation

Boil the pasta in salted water until almost fully cooked. Fry chopped bacon and ham in olive oil. In a bowl, mix 3 eggs, cream, add salt and spices. Whisk a little to get a homogeneous mass. Add chopped Parmesan and mix again. Add pasta to ham and bacon, stir and add egg-cream mixture. Again, mix everything thoroughly and distribute into portions.

Spaghetti carbonara with ham and cream

Ingredients:

• spaghetti – 400 g;
• raw smoked ham – 300 g;
• parmesan – 80 g;
• olive oil – 45 ml;
• cream – 230 ml;
• salt;
• raw egg yolks – 4 pcs.;
• garlic – 2 cloves.

Preparation

Peel the garlic and finely chop it. Heat the olive oil in a frying pan and sauté the garlic in it for about a minute. Add the diced ham there and simmer for about 3 minutes. Beat the yolks with the addition of cream, add grated Parmesan, add some salt and crush with pepper. Cook the spaghetti until cooked, add it to the ham, pour in the creamy sauce and cook until thickened over low heat.

Original recipe for carbonara with cream and ham

Ingredients:

• spaghetti – 240 g;
• garlic – 2 cloves;
• red salad onion – 120 g;
• chicken eggs – 4 pcs.;
• ham – 150 g;
• cream – 180 ml;
• salt;
• natural butter – 30 g;
• grated parmesan – 50 g;
• pepper.

Preparation

Boil water, add some salt, put in the spaghetti and boil it until almost done. Fry chopped red onion, garlic and ham, chopped into strips or cubes, in butter. Remove the pan from the heat. In a deep bowl, beat the eggs with the addition of cream and grated Parmesan. Add some salt, crush with pepper and beat again. Place fried ham with onions and garlic on the boiled spaghetti, pour the creamy mixture on top and stir.

Carbonara pasta with ham, cheese and cream - recipe

Ingredients:

• ham – 50 g;
• spaghetti – 120 g;
• heavy cream – 50 ml;
• cheese – 30 g;
• dry white wine – 30 ml;
• chicken egg – 1 pc.

Preparation

Place the spaghetti in boiling water, cook until almost done, and then drain in a colander. Carefully break the egg, separating the yolk from the white. Combine the yolk with cream and chopped cheese, add salt and pepper. Cut the ham into slices, fry in butter until golden brown, pour in dry white wine. Add the prepared spaghetti, pour in the creamy sauce and stir quickly.

Recipe for carbonara with ham, mushrooms and cream

Ingredients:

• spaghetti – 500 g;
• ham – 180 g;
• natural butter – 30 g;
• fresh champignons – 250 g;
• onion – 120 g;
• heavy cream – 200 ml;
• pepper mixture;
• salt.

Preparation

Wash the champignons, cut them into small slices, fry them together with the onion chopped into small cubes until the liquid evaporates. Shred the ham into thin strips. Pour the cream into a saucepan, add mushrooms with onions, salt, spices and simmer over low heat, stirring constantly, for about 5 minutes. Fry the ham in melted butter. Place boiled spaghetti on a plate, top with ham and pour sauce with mushrooms. Immediately divide the carbonara pasta into portions and invite everyone to the table. Bon appetit!

Carbonara pasta with Parma ham and cream

Spicy dry-cured ham gives any dish a mild taste and a sophisticated look. Pasta is no exception. The duet with cream and parmesan results in something absolutely delicious.

Ingredients:

• spaghetti packaging;
• two hundred grams of Parma ham;
• two hundred grams of parmesan;
• half a glass of drinking cream;
• three yolks;
• two tablespoons of olive oil.

Cooking method:

1. Cook spaghetti according to the basic recipe. You can add spices to the water during cooking, but this is not for everyone.
2. Separate the yolks from the whites, combine with the cream and beat lightly.
3. Grate the Parmesan, add a tablespoon of crumbled cheese to the eggs and mix again.
4. Cut the ham into translucent slices.
5. Fry the ham in oil for literally two minutes. Turn off the fire.
6. When the butter and fat stop sizzling, pour the cream-egg mixture into the pan.
7. Turn the heat back to low and wait until the cream boils, stirring constantly. If you stop stirring, the yolks will form lumps and curdle.
8. Simmer the bacon sauce for five to six minutes.
9. Combine pasta and sauce in a deep saucepan and mix everything well.
10. To serve, sprinkle with cheese crumbles.

Carbonara pasta with ham, cream, pancetta and white wine

White wine gives carbonara pasta with ham and cream an original spicy taste. A delicious, delicate spaghetti sauce is the perfect end to a long day. You can serve the dish with a glass of red wine.

Ingredients:

• half a kilo of spaghetti;
• 200 grams of tender ham;
• 150 grams of pancetta (meat bacon);
• five yolks;
• 150 grams of grated parmesan;
• 50 grams of sheep cheese;
• three cloves of garlic;
• salt;
• three tablespoons of olive oil;
• half a glass of dry white wine;
• pepper to taste.

Cooking method:

1. Cut the bacon (pancetta) and ham into translucent slices.
2. Grate two pieces of cheese.
3. Chop the garlic with a knife.
4. Heat the olive oil well and fry the bacon first, then the ham, until crispy.
5. Add garlic to the frying pan, literally after half a minute pour in the wine.
6. Simmer the sauce until the liquid is reduced for 7-8 minutes.
7. Leave under tightly covered lid.
8. Beat the yolks with the cheese crumbs.
9. Place the boiled pasta in a large bowl, pour in the cheese and egg sauce, and mix gently.
10. Add the bacon and ham stewed in white wine and mix well again.
11. Season with pepper and serve immediately.

Making pasta carbonara with ham and cream

We have made all the preparations for this dish, let's start preparing the recipe. We'll need it.

• ham, preferably Parma, or its analogues - 80 grams;
• noodles – 150 grams;
• garlic – 1 clove;
• salt - to taste;
• olive oil – 20 grams;
• greens – 5 grams.

Carbonara pasta with ham and cream - tricks and useful tips

• Be sure to leave a glass of water in which the spaghetti was cooked. If something goes wrong and a sauce that is too thick needs to be thinned, a decoction works best.
• The worst thing about pasta carbonara with ham and cream is overcooked spaghetti. It is better to undercook pasta than to overcook it.
• Cook the pasta and sauce at the same time. If the pasta has already cooled down, you cannot mix it with the hot sauce: it will not soak the spaghetti.
• The combination of several types of cheese gives the pasta a special charm. Something special will happen if you add a small piece of blue cheese to the sauce. The more familiar mascarpone cheese can be an excellent replacement.
• You can't add salt to the sauce: ham and cheese provide enough salt when combined with pasta boiled in salted water.

Pasta carbonara: recipe with ham and cream

The preparation steps are simple. Even a novice housewife can master them:

1. A few cloves of garlic are finely chopped. Italians do not recommend pushing.
2. A quarter kilo of ham is cut very small - into cubes or strips.
3. First, the garlic is fried for a short time - just until the smell appears. This should be done in olive oil. But you can also use sunflower, only unflavored.
4. Next, add the ham and fry until the fat has rendered out.
5. At the same time, a packet of spaghetti is being cooked. The time allotted for this process is a minute less than what is marked on the package so that the pasta turns out al dente.
6. At the same time, prepare the carbonara pasta sauce. In a bowl mix 4 yolks (whites are removed), half a glass of thicker cream, pepper and 50 grams of finely grated cheese. No need to beat!
7. The sauce is mixed with hot spaghetti - it should “reach” its temperature a little.

The last thing to put on top is the ham. This beauty is sprinkled with parsley or basil and eaten immediately: when cooled, it will no longer be pasta carbonara. The recipe with ham and cream, by the way, allows for the use of bacon, bacon, smoked brisket and other delicacies. The only condition is that the meat component does not have too strong a taste, otherwise it will overwhelm the notes of the sauce. If you are interested in the simplest recipe for pasta carbonara with ham, you can simply exclude eggs from the list of ingredients. Only they usually cause grief to inexperienced housewives by curling up into balls. Although, of course, the taste will be slightly different.

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