My mother-in-law taught me: real Carbonara

Hello, my name is Yulia, and I'm just a housewife with a husband and son. Naturally, I know how to cook what is popularly called “men’s food, 10 kg.” But I try to make men’s food refined and interesting. Today I will tell you a little about a dish called pasta carbonara. And yes, the original recipe does not contain cream or bacon. And if desired, you can even add smoked chicken.

How to make pasta carbonara without cream at home?

The base of the sauce is whipped yolks with finely grated picorino Romano cheese. If you're wary of raw eggs, don't worry. The eggs will be cooked from the residual heat of the spaghetti and bacon. The main difficulty in preparing carbonara pasta according to the classic recipe is choosing the required temperature so that the eggs do not curl and turn into an omelette. +

To prepare carbonara at home you will need a small amount of ingredients. There are only 5 of them! Agree, not many delicious dishes can be prepared in 15 minutes from 5 ingredients. The process is very simple and fast, which is why it has gained wide popularity on all continents.

Portions

200 grams spaghetti
2 large chicken eggs
0.5 cups grated cheese (It is advisable to use a variety called Picorino Romano made from sheep's milk, but Parmesan or any other type of hard cheese will work just as well.)
70 -100 grams chopped bacon
4 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
2 tbsp dill and parsley

Portions

200 grams spaghetti
2 large chicken eggs
0.5 cups grated cheese (It is advisable to use a variety called Picorino Romano made from sheep's milk, but Parmesan or any other type of hard cheese will work just as well.)
70 -100 grams chopped bacon
4 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
2 tbsp dill and parsley

Recipe Pasta with langoustines without cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with langoustines without cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	139.9 kcal	1684 kcal	8.3%	5.9%	1204 g
Squirrels	9 g	76 g	11.8%	8.4%	844 g
Fats	4 g	56 g	7.1%	5.1%	1400 g
Carbohydrates	15.1 g	219 g	6.9%	4.9%	1450 g
Water	71.9 g	2273 g	3.2%	2.3%	3161 g
Ash	0.077 g	~
Vitamins
Vitamin A, RE	45.6 mcg	900 mcg	5.1%	3.6%	1974
Retinol	0.046 mg	~
beta carotene	0.016 mg	5 mg	0.3%	0.2%	31250 g
Vitamin B1, thiamine	0.009 mg	1.5 mg	0.6%	0.4%	16667 g
Vitamin B2, riboflavin	0.014 mg	1.8 mg	0.8%	0.6%	12857 g
Vitamin B4, choline	29.68 mg	500 mg	5.9%	4.2%	1685 g
Vitamin B5, pantothenic	0.155 mg	5 mg	3.1%	2.2%	3226 g
Vitamin B6, pyridoxine	0.018 mg	2 mg	0.9%	0.6%	11111 g
Vitamin B9, folates	0.858 mcg	400 mcg	0.2%	0.1%	46620 g
Vitamin B12, cobalamin	0.074 mcg	3 mcg	2.5%	1.8%	4054 g
Vitamin D, calciferol	0.32 mcg	10 mcg	3.2%	2.3%	3125 g
Vitamin E, alpha tocopherol, TE	0.103 mg	15 mg	0.7%	0.5%	14563 g
Vitamin H, biotin	2.145 mcg	50 mcg	4.3%	3.1%	2331 g
Vitamin K, phylloquinone	0.2 mcg	120 mcg	0.2%	0.1%	60000 g
Vitamin RR, NE	0.1593 mg	20 mg	0.8%	0.6%	12555 g
Niacin	0.007 mg	~
Macronutrients
Potassium, K	5.85 mg	2500 mg	0.2%	0.1%	42735 g
Calcium, Ca	5.94 mg	1000 mg	0.6%	0.4%	16835 g
Magnesium, Mg	0.59 mg	400 mg	0.1%	0.1%	67797 g
Sodium, Na	2.41 mg	1300 mg	0.2%	0.1%	53942 g
Sera, S	6.75 mg	1000 mg	0.7%	0.5%	14815 g
Phosphorus, P	21.7 mg	800 mg	2.7%	1.9%	3687 g
Chlorine, Cl	5.59 mg	2300 mg	0.2%	0.1%	41145 g
Microelements
Iron, Fe	0.263 mg	18 mg	1.5%	1.1%	6844 g
Yod, I	1.08 mcg	150 mcg	0.7%	0.5%	13889 g
Cobalt, Co	0.881 mcg	10 mcg	8.8%	6.3%	1135 g
Manganese, Mn	0.0028 mg	2 mg	0.1%	0.1%	71429 g
Copper, Cu	5.51 mcg	1000 mcg	0.6%	0.4%	18149 g
Molybdenum, Mo	0.46 mcg	70 mcg	0.7%	0.5%	15217 g
Selenium, Se	2.046 mcg	55 mcg	3.7%	2.6%	2688 g
Fluorine, F	0.09 mcg	4000 mcg	4444444 g
Chromium, Cr	0.27 mcg	50 mcg	0.5%	0.4%	18519 g
Zinc, Zn	0.1237 mg	12 mg	1%	0.7%	9701 g
Essential amino acids	0.011 g	~
Arginine*	0.045 g	~
Valin	0.037 g	~
Histidine*	0.016 g	~
Isoleucine	0.036 g	~
Leucine	0.055 g	~
Lysine	0.046 g	~
Methionine	0.017 g	~
Methionine + Cysteine	0.027 g	~
Threonine	0.033 g	~
Tryptophan	0.01 g	~
Phenylalanine	0.028 g	~
Phenylalanine+Tyrosine	0.056 g	~
Nonessential amino acids	0.014 g	~
Alanin	0.034 g	~
Aspartic acid	0.053 g	~
Glycine	0.02 g	~
Glutamic acid	0.083 g	~
Proline	0.028 g	~
Serin	0.054 g	~
Tyrosine	0.028 g	~
Cysteine	0.011 g	~
Sterols (sterols)
Cholesterol	60.11 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.8 g	max 18.7 g
4:0 Oil	0.082 g	~
6:0 Kapronovaya	0.037 g	~
8:0 Caprylic	0.02 g	~
10:0 Kaprinovaya	0.046 g	~
12:0 Lauric	0.052 g	~
14:0 Miristinovaya	0.241 g	~
16:0 Palmitinaya	0.671 g	~
18:0 Stearic	0.207 g	~
Monounsaturated fatty acids	1.098 g	min 16.8 g	6.5%	4.6%
14:1 Myristoleic	0.047 g	~
16:1 Palmitoleic	0.071 g	~
18:1 Oleic (omega-9)	0.547 g	~
Polyunsaturated fatty acids	0.22 g	from 11.2 to 20.6 g	2%	1.4%
18:2 Linolevaya	0.028 g	~
18:3 Linolenic	0.002 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	3.1%

The energy value of Pasta with langoustines without cream is 139.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

The history of pasta carbonara

Like many recipes, the origins of the dish and its name are unclear. The dish is part of a family of dishes that include pasta and bacon, cheese and peppers, such as spaghetti alla gricia. Indeed, carbonara is very similar to the Southern Italian pasta "Cacio e uova", seasoned with melted lard and mixed with eggs and cheese.

There are many theories about the origin of the name. Since the name is derived from carbonari (an Italian word meaning coal miner), some believe that the dish was first made as a hearty lunch for Italian coal miners. In some parts of the United States, the etymology has given rise to what is known as "Miner's Spaghetti". Also, contrary to popular belief, this recipe has nothing to do with the Roman restaurant of the same name.

Pasta alla carbonara was first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by American officers after the Allied liberation of Rome in 1944. It was described as a Roman dish that many Italians eat with eggs and bacon. supplied to troops from the United States. Carbonara was included in the Italian cuisine of Elizabeth David, in English in a cookbook published in Great Britain in 1954.

How to make carbonara pasta at home?

What can you replace cream with?	Description
Milk	In many dishes, milk can easily be used instead of cream. Delicious classic traditional Bechamel sauce is obtained with the addition of milk. In carboran, milk goes well with egg yolk and becomes the basis of a dish that is recognizable all over the world.
Sour cream	Fat, non-acidic sour cream is the most successful replacement for cream in cheesecake. This way the taste of the dessert will be as close as possible to what you want.

Since in the classic version it is better to use 33 percent cream, the sour cream should be rich and fresh.

If it is too liquid, drain it in a colander and wait for the excess liquid to drain. The sour cream can then be used in the recipe.

To get the required consistency for the cream, beat one and a half cups of condensed milk with 1 tsp. lemon juice.

This product may taste somewhat like cream. In a cake made from healthy products, such “cream” will combine best with other products.

Cream is the fatty upper part of settled milk. This culinary product is widely used in confectionery; in pasta it is the basis for delicious sauces. Whipped cream is widely used in desserts.

For many, the love for such a fatty product does not pass without a trace - excess weight gradually accumulates, as do health problems.

You should know how you can replace cream, making your favorite dishes much easier and healthier.

Carbonara with shrimp

Ingredients:

250, 400, 30 grams of pasta, shrimp and bacon, respectively;
50 ml cream;
one chicken yolk;
garlic clove;
40 gr. hard cheese;
1 tsp. and ½ tsp. olive oil and Provençal herbs, respectively;
pepper and table salt.

Preparation

First you need to cook the spaghetti.
Fry the garlic slices in olive oil. Then they need to be laid out. Garlic is only needed to add a garlicky flavor to the oil.
Place the bacon cut into strips in a saucepan with the resulting oil. Fry for 5 – 8 minutes.
Shrimp should be cleaned (remove heads, shells, intestines) and rinsed. Add to fried bacon. Cook for no more than eight minutes.
Mix grated cheese and spices with beaten egg.
Pour cream into the resulting mixture and stir again.
Mix the sauce with the prepared pasta.
At the last stage of cooking, add the roast and shrimp. Mix all ingredients well.

The dish is ready. Before serving, you can garnish the pasta with fresh basil leaves.

Milk

Milk is the most commonly used product instead of cream. Of course, you should focus on the dish that is being prepared. Milk works well for pasta sauces. With its help you can prepare the famous and beloved Bechamel.

The taste of the sauce, if all the ingredients are mixed correctly, will not be different; it can easily be added to Italian carbonara, enjoying the excellent taste.

Condensed milk

Condensed milk is also far from being a low-calorie product - rather, it is a tasty substitute for cream. Based on this product, it’s quite easy to make a delicious and very fluffy cream for a cake. Beat one and a half cups of condensed milk and a teaspoon of fresh lemon juice with a mixer at high speed.

You can make the cream thicker if the dessert you are preparing requires it. To do this, add butter to the condensed milk.

In some cases, it is not possible to make the cream of the required consistency, then you can add starch in small quantities without stopping whisking the entire composition.

coconut flakes

Using the well-known coconut shavings, you can make cream that tastes attractive. This alternative product attracts many not only because of its gastronomic similarity to the source, but also because of its low calorie content.

It is necessary to pour 1 part of coconut flakes with 2 parts of water, leave for 10-15 minutes or more. The future creamy mixture must be crushed until smooth in a blender, and then strained, removing large particles. The resulting product tastes like cream. It will become a harmonious part of healthy, low-calorie desserts.

It won't take long to find something to replace the cream with. The proposed alternative options will help preserve the taste of your favorite dishes, and some will make them less calorie and more healthy.

The legendary cuisine of Italy is strikingly different from traditional Slavic cuisine. They even prepare individual products differently than in our country. As a result, the most similar dishes will taste completely different. But, having tried many dishes of the sunny country, our people admire them and want to cook them at home. Thus, Italian cafes and restaurants open, serving lasagna, pizza and, of course, the famous carbonara pasta.

Let's take the last dish. Carbonara is a classic pasta sauce with bacon. Why not make it at home? After all, now you can buy all the ingredients to cook the famous spaghetti with creamy sauce. Bacon, eggs, Parmesan cheese and good pasta can be bought in any large supermarket.

One clarification. Pasta is often prepared with high fat cream. They add calories to the dish and thicken the sauce. We will try to replace it with milk. In this case, the gravy will not be as thick, and it is perfect for those who like thinner dressings.

Pasta with bacon - recipe with photo

So, very soon your kitchen will have exquisite carbonara pasta with milk instead of cream, which is in no way inferior in taste to the original version. It can not only diversify the table, but also easily turn it into a festive one. The simple step-by-step instructions show you how and in what order to cook each component to ensure the dish turns out delicious in every way.

Tip: You can also substitute cheese in this bacon carbonara sauce recipe. If you can’t find the original Parmesan, other types of cheeses with a sharp taste from a trusted dairy product manufacturer are suitable instead.

Bacon 200 g
Garlic 2 cloves
Egg 4 pcs.
Cheese 100 g
Milk 3.2% 200 ml
Italian herbs 1 tsp.
Spaghetti 400 g
Water 4 l
Salt to taste

Advice: if you want to get a truly tasty dish, do not buy cheap pasta, which can boil into a “porridge” or stick together, and its taste will not be very pleasant. Choose durum wheat spaghetti from a reputable brand: it will be cooked to the desired degree and will maintain its consistency when served.

Pasta carbonara with bacon and milk, prepared according to the proposed recipe, is ready. But the housewife’s work does not end there. The dish must also be served in the right way in order to fully enjoy its taste.

Pasta carbonara - classic recipe

The more popular the dish, the more variations of the classic recipe for its preparation can be found in cookbooks or on thematic websites on the Internet. So in the case of carbonara pasta, there are a lot of classic versions, the authors of which vying with each other to claim that their version is the most original, and this is the only way to prepare a classic Italian dish.

In fact, you must agree that it doesn’t matter which of the options is the most authentic, the main thing is that in any case it is incredibly tasty, aromatic and appetizing.

Spaghetti carbonara - a classic Italian recipe with bacon without cream

Ingredients:

spaghetti – 345 g;
bacon – 215 g;
yolks of fresh selected eggs - 3 pcs.;
parmesan – 70 g;
pecorino romano (cheese) – 50 g;
garlic cloves – 2-3 pcs.;
coarse salt and freshly ground black pepper.

Preparation

Classic carbonara without cream is prepared as quickly as possible, and the effect of the dish is simply amazing. At the same time, put a pan of salted water for the spaghetti and a frying pan for the bacon on the stove. Cut the latter into thin strips and place on the bottom of a heated frying pan. Peel and chop the garlic cloves as finely as possible and add them after a couple of minutes to the bacon. Some cooks recommend adding only slightly crushed garlic cloves, and after frying, remove them from the pan and discard them. If you don't like the taste of fried garlic, we recommend doing so. While the bacon is frying and the spaghetti is cooking, grate peccorino Romano and Parmesan cheese and mix the resulting shavings with the yolks of fresh, selected chicken eggs.

When the pasta is ready, drain it in a colander, then mix it with bacon and cheese-yolk mixture, immediately place it on a warm plate, season to taste with freshly ground pepper and serve immediately.

Pasta carbonara - a classic recipe with cream

Ingredients:

spaghetti – 345 g;
bacon – 215 g;
yolks of fresh selected eggs - 4 pcs.;
cream with a fat content of at least 33% - 165 ml;
parmesan – 120 g;
garlic cloves – 2-3 pcs.;
fresh greens - to taste;
coarse salt and freshly ground black pepper - to taste.

Preparation

The difference between this recipe and the previous one is the more liquid texture of the sauce, which is achieved by adding cream.

Otherwise, let the spaghetti cook in exactly the same way and fry the thinly sliced bacon with chopped garlic. In this case, at the end of frying, add some chopped herbs and warm them up a little along with the bacon and garlic. In a separate saucepan, mix the yolks with cream and grated Parmesan, add some salt and heat the mass in a water bath, continuously stirring it with a whisk, but do not let it boil. When the spaghetti is ready, drain the water, add hot sauce, fry with bacon to the pan with pasta and mix everything thoroughly. Immediately serve the carbonara pasta on a heated plate, garnished with herbs and seasoned with freshly ground pepper.

Classic pasta carbonara - recipe with creamy sauce and chicken

Ingredients:

spaghetti – 345 g;
chicken meat (fillet) – 215 g;
yolks of fresh selected eggs - 3 pcs.;
olive or sunflower oil – 55 ml;
cream – 115 ml;
parmesan – 80 g;
garlic cloves – 2-3 pcs.;
basil greens;
coarse salt and freshly ground black pepper.

Preparation

In this case, instead of bacon, chicken is used as the meat component. Cut the poultry meat into small pieces and brown it in oil in a heated saucepan. Next, add the chopped garlic, fry for a couple more minutes and pour in the cream. Add some salt to the contents of the pan, pepper and simmer with continuous stirring for a few more minutes. At the same time, immediately boil the spaghetti in salted water and prepare the sauce by mixing the yolks, grated Parmesan, chopped basil and adding a little salt to the mixture.

When ready, mix the spaghetti, after draining the water, with the sauce and chicken with cream, heat over moderate heat, stirring for a couple of minutes, and remove from the heat. Serve the food immediately on a heated plate.

How to serve pasta carbonara

In addition to interesting dishes, Italy is famous for the art of their selection and beautiful presentation. How is pasta decorated before serving? What are the rules for this?

To begin with, it is worth saying that Italians do not recognize heated dishes. Food that is subjected to secondary heat treatment is perceived worse by them than food that has cooled down. So pasta should only be eaten hot, immediately after cooking. Accordingly, you need to calculate the number of servings, and make sure that all the food is eaten at one time, and not cook in reserve.

In its homeland, pasta is served garnished with several sprigs of basil. You can also sprinkle with finely chopped nuts. Separately, grated cheese is placed in a vase, which everyone sitting at the table can add to the plate. There is another way of serving, when a raw yolk is placed on top of a hot dish, sprinkled with grated cheese and Italian seasonings.

Pasta carbonara goes well with dry red wines - for example, Merlot or Cabernet. If you prefer juices, then tomato or moderately sweet cherry juice is suitable.

The pasta is applied using a special device with slits on the sides, and eaten exclusively with a fork, without using a spoon, wrapping several spaghetti from the edge. The sauce components can be placed on a skein of pasta, helping with a knife.

If you are going to a restaurant, then practice eating pasta correctly at home. The fact is that it is not customary to bite it off, and the pasta “ropes” should not hang down on the fork. It is also considered rude to suck on spaghetti with a loud noise. But all these subtleties can be mastered quite quickly, and then you will not lose face in the presence of guests.

Cooking steps

Let's prepare all the necessary ingredients to prepare pasta carbonara with milk.

Cook the spaghetti in lightly salted water according to the directions on the package, but do not cook until done. Turn off the heat a minute before the end of the cooking time: this will allow the pasta to absorb more sauce. Place the spaghetti in a colander.

Heat one tablespoon of olive oil in a frying pan, add finely chopped bacon or raw smoked brisket to it, and fry. After 5 minutes of frying, when the bacon gets the first golden brown crust, squeeze the peeled garlic cloves into the frying pan, mix the ingredients and lightly fry them for 2-3 minutes. After this, reduce the heat to a minimum and carefully pour the specified amount of milk at room temperature into the frying pan: if the frying pan is too hot, the milk will curdle. Add the yolks separated from the white to the ingredients, mix the contents of the pan until smooth. Cook the sauce until thickened.

2 minutes before readiness, add spaghetti to the pan, turn off the heat, mix the ingredients, salt and pepper to taste, add a small amount of Italian dried herbs if desired. Serve the finished dish, sprinkle with finely or coarsely grated cheese and chopped basil leaves, if desired. Pasta carbonara with bacon and milk is ready.