Carbonara with sour cream without cheese recipe. Carbonara sauce: peasant food served in the best restaurants

Carbonara sauce - delicious Italian sauce

Carbonara sauce (Alla carbonara) is a wonderful Italian sauce, slightly spicy in taste, but very pleasant and delicate.
In Italy, this creamy sauce is traditionally used to season pasta (pasta dishes), which is prepared according to the carbonari method and bears the same name. At the same time, Carbonara pasta recipes are popular not only in Italy, but also in other countries. Today, “Carbonara” has been brought almost to perfection and, having lost its original brutality, allows you to make not only a satisfying, but also a savory dish from unleavened pasta. The original recipe for Carbonara sauce includes the rather exotic component
guanciale (dry-cured pork cheek) and Pecorino Romano cheese (made from sheep's milk). Guanciale is often replaced with pancetta (cured pork belly with spices), and Pecorino Romano cheese with Parmesan cheese (made from cow's milk).
The American version of Carbonara is prepared with bacon, and our domestic version is prepared with ham. There are a lot of recipes for making Carbonara, because every cook strives to add something new and unusual to the sauce. Sometimes they succeed and the new version of the sauce gains the right to exist. And sometimes attempts to change an Italian dish fail. But you can always use popular recipes for Carbonara sauce, which are time-tested. Choosing a recipe to suit your taste is not at all difficult, even for those who prefer Italian cuisine, but do not “respect” lard and fatty smoked pork. You can make a creamy pasta sauce either in a lighter version or using a traditional recipe.

Useful tips

● The original recipe uses dry-cured pork cheek. It contains almost no veins, has a mild taste and does not change color during frying. ● In order to get a sauce with a brighter taste and aroma, you can use Italian soft Mascarpone cheese. ● An even richer flavor is achieved by adding cubes of blue cheese, which are melted into the sauce itself. ● To get a richer meat flavor with less fat, add pieces of fried chicken to the sauce. ● To prepare the sauce, it is recommended to use fresh basil, oregano or tarragon leaves. ● Carbonara sauce is cooked exclusively on low heat to avoid curdling of the cheese and eggs it contains. ● Spaghetti sauce is prepared just before serving and cannot be prepared in advance. ● Only fresh chicken eggs should be used. ● Pasta for a dish with Carbonara sauce should be cooked al dente, i.e. leave a little undercooked. ● The sauce itself is added directly to the hot spaghetti, and not vice versa. ● There is no need to add salt to this sauce, since the water for preparing pasta is always salted and that is enough. ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Let cooking become your favorite pastime and a wonderful hobby!

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Recipe 1. Traditional Italian Carbonara sauce

It is believed that the real recipe for Carbonara sauce for pasta is a gravy without cream and garlic. We won’t say the same thing, but we’ll try to make such a sauce.

Ingredients:

✵ smoked guanciale or pancetta - 200 g; ✵ chicken egg - 1 pc.; ✵ egg yolks - 4 pcs.; ✵ Pecorino Romano cheese (or Parmesan) - 100 g; ✵ olive oil - 1 tbsp. spoon; ✵ black pepper (ground) - to taste; ✵ spaghetti ‒ 350 g; ✵ salt - to taste.

Preparation

Traditionally, Carbonara sauce is used to season pasta, so while the gravy is preparing, you can boil the spaghetti or other pasta. 1. Cut smoked meats into small cubes (no more than 1 cm), place in a frying pan with olive oil and fry over medium heat until golden brown and crispy. Then place on a plate and let cool to room temperature. 2. Grate the cheese on a fine grater.
3. Break 1 egg into a separate bowl, add 4 more yolks to it and beat with a whisk or fork. 4. Then pepper, salt, add grated cheese (reserve 2 tablespoons for sprinkling the pasta) and mix thoroughly with a whisk. Be careful with salt! 5. Place the cooled smoked meat mixture into the egg-cheese mixture and stir. It is necessary to cool the frying so that the sauce does not turn into scrambled eggs. 6. Season the finished pasta with sauce and immediately place on plates for serving, sprinkling with the remaining grated cheese.
Cook with pleasure!

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So, the traditional Carbonara sauce consists of two components: fried dry-cured smoked meats and an egg-cheese mixture, but there are also recipes for another version of this Italian sauce.

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Recipe 2. Carbonara sauce with cream and garlic

The most common Italian dish is pasta with Carbonara sauce in the classic version. We present to your attention a recipe for this sauce, which is traditionally served with spaghetti. The sauce has a creamy taste and aroma that combines the smell of bacon and cheese.

Ingredients:

✵ ham - 350 g; ✵ cream - 200-250 g; ✵ egg yolks - 4 pcs.; ✵ Parmesan cheese - 70-80 g; ✵ garlic - 2 cloves; ✵ olive oil - 1-2 tbsp. spoons; ✵ salt - to taste.

Preparation

1. Peel the garlic, chop (pass through a press) and lightly fry in olive oil. 2. Finely chop the ham, add to the garlic and fry for 5 minutes. 3. In a separate bowl, beat the egg yolks, add cream to them, mix thoroughly and put on low heat. Bring until hot, but not boiling. 4. Then place the ham and garlic into the hot egg-cream mixture, stir, keep on fire for 2-3 minutes and remove from heat. 5. Add finely grated Parmesan cheese to the sauce and salt to taste. 6. Carbonara sauce is served hot along with freshly cooked pasta (spaghetti, pasta).

Cook with pleasure and enjoy the taste!

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Recipe 3. Carbonara sour cream sauce

You can also make Carbonara sauce for pasta with sour cream. However, such a recipe can no longer be called classic, because... in Italy the addition of cream and sour cream is unacceptable. But similar modifications are widely used in England and America. There, dairy products are often added to the sauce.

Ingredients:

✵ loin or bacon - 200 g; ✵ chicken eggs - 2 pcs.; ✵ sour cream - 150 g; ✵ hard cheese - 100 g; ✵ ground oregano - to taste; ✵ ground basil - to taste; ✵ spaghetti ‒ 300 g; ✵ salt - to taste.

Preparation

1. Boil spaghetti in the usual way. 2. For the sauce, mix eggs with sour cream, ground oregano and basil, grated cheese. 3. Fry finely chopped loin or bacon in a frying pan. 4 . At the end of the process, add the mixture of eggs and sour cream and stir quickly with a spatula so that the eggs do not have time to curdle. 5. Then put the sauce into the prepared spaghetti, mix everything, add salt and pepper (if necessary).

Bon appetit and success in the culinary field!

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Recipe 4. Carbonara sauce with mushrooms

No less common is Carbonara sauce with mushrooms. This recipe is very little similar to the original Carbonara sauce recipe, but the sauce with mushrooms turns out to be more than tasty - simply amazingly tasty! By the way, in some ways this version of “Carbonara” resembles the French “Julien”.

Ingredients:

✵ ham - 200 g; ✵ fresh mushrooms (champignons, oyster mushrooms) - 150-200 g; ✵ cream or sour cream - 150 g; ✵ hard cheese (preferably Parmesan) - 200 g; ✵ olive oil - 1-2 tbsp. spoons. ✵ basil or oregano - to taste; ✵ spaghetti ‒ 300-350 g; ✵ salt - to taste.

Preparation

1. Cut the ham into small cubes, mix with chopped mushrooms and fry in olive oil for 15 minutes. 2. Then add cream or sour cream, stir, reduce heat to low and simmer until thickened. 3. Finally, add finely grated cheese and chopped basil or oregano. 4. At the same time, boil spaghetti or other pasta in salted water.

Bon appetit and delicious sensations!

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Recipe 5. Carbonara sauce for spaghetti

The classic version of Carbonara sauce for the popular Italian dish of the same name is prepared using cream, egg yolks, Parmesan cheese and butter. This variation is as close as possible to the original Italian recipe. With this sauce, any spaghetti turns out much tastier and more satisfying. Try it and rate it!

Ingredients:

✵ bacon ‒ 300 g; ✵ cream (30% fat) - 400 ml; ✵ egg yolks - 2 pcs.; ✵ Parmesan cheese - 100 g; ✵ butter - 30 g; ✵ black pepper (ground) - to taste; ✵ spaghetti ‒ 500 g; ✵ salt - to taste.

Preparation

1. Boil the spaghetti until al dente (i.e. slightly undercooked). 2. Cut the bacon into thin strips and fry in butter.
3. For the sauce, mix egg yolks, cream, grated Parmesan cheese and salt to taste. 4. Pour the creamy sauce over the fried bacon and bring to a simmer over low heat until the sauce thickens slightly. 5. Place spaghetti in Carbonara sauce and mix thoroughly. 6. Pepper the dish to taste and serve hot.
Bon appetit and new culinary discoveries!

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Recipe 6. Simple Carbonara sauce for spaghetti

A simple Carbonara sauce is a mixture of egg yolks, grated cheese and fried brisket, bacon or pork cheeks. Cream or milk, as well as garlic, are not added to this version of the sauce. Don’t be scared by the fact that it is the raw yolks that are combined with the paste, and the dish ends up not being fully prepared. The obligatory condition here is to add Carbonara sauce to the hot spaghetti, then the yolks will reach readiness very quickly.

Ingredients:

✵ pork belly (smoked) - 150 g; ✵ Parmesan cheese - 50 g; ✵ egg yolks - 2 pcs.; ✵ black pepper (ground) - to taste; ✵ pasta (spaghetti) - 250 g; ✵ salt - to taste.

Source: ladies.by

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.

Secrets of successful cooking

The taste of the sauce depends on a number of factors:

1. The original recipe uses salted and dried pork cheek. It contains almost no veins, has a mild taste and does not change color during frying.
2. In order to get carbonara sauce with a brighter taste and aroma, you need to use Italian mascarpone cheese.
3. An even richer flavor is achieved by adding cubes of blue cheese, which are melted into the sauce itself.
4. To get a richer meaty taste with less fat, add pieces of fried chicken to the sauce.
5. To prepare the sauce, it is recommended to use fresh basil, oregano or tarragon leaves.
6. Carbonara sauce is cooked exclusively on low heat to avoid curdling of the cheese and eggs it contains.
7. Spaghetti sauce is prepared immediately before serving; it cannot be prepared in advance.
8. Only fresh chicken eggs should be used.
9. Pasta for a dish with carbonara sauce should be cooked al dente, that is, left a little undercooked.
10. The sauce itself is added directly to hot spaghetti, and not vice versa.
11. There is no need to add salt to this sauce, since the water for preparing pasta is always salted and that is enough.

Carbonara pasta sauce is quite easy to make. It is suitable for all lovers of Italian cuisine, even those who do not like fatty foods. The creamy pasta sauce can be made using a traditional recipe, but the Italian cheese and cured cheeks can be replaced with more familiar ingredients.

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 pasta recipe

Cheek or pork belly will give the dish a brighter taste. At the same time, it will be less calorie than with bacon.

Cooking time: 30 minutes

Number of servings: 4

Energy value

• calorie content – ​​675.875 kcal;
• proteins – 27.87 g;
• fats – 29.46 g;
• carbohydrates – 72.27 g.

Ingredients

• pork cheek or brisket – 150 g;
• spaghetti – 400 g;
• hard cheese – 60 g;
• egg – 2 pcs.;
• sour cream – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• basil – 2 tsp;
• salt - to taste;
• ground black pepper - to taste.

Step-by-step preparation

1. Cut the bacon into sticks. Grate the cheese.
2. Dilute sour cream in a small amount of water and combine with eggs and basil in a convenient bowl. Whisk. Add half the cheese crumbles and pepper the sauce.
3. Boil spaghetti in salted water. Ready pasta should be slightly firm. Drain in a colander.
4. Heat the oil and fry the cheek pieces for 5-10 minutes.
5. Turn down the heat. Pour in the sauce in a thin stream. Stir constantly to prevent it from curdling.
6. Add spaghetti to sauce and bacon and stir. Place the finished pasta on plates and sprinkle with the remaining cheese.

Tip: to prevent the sauce from curdling, the sour cream should be diluted with cold or lukewarm water, and only then should it be gradually heated by adding the remaining ingredients.

Carbonara sauce with eggplant and sour cream for spaghetti

• 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.

• 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.

Classic carbonara pasta with bacon and cream

Now this preparation of carbonara is considered classic, and is most popular in Italy. The ingredients are adapted to current realities, i.e. exotic products are replaced with more affordable ones. In addition, garlic and cream appeared in the recipe.

You will need:

• Spaghetti – 500 gr.
• Bacon or brisket – 300 gr.
• Hard cheese, any – 200 gr.
• Cream with fat content from 20% - 100 ml.
• Egg yolk – 4 pcs.
• Parsley, oil, salt, ground pepper.

Preparation:

1. Finely chop the bacon (the cubes should then be evenly distributed throughout the pasta). Lightly fry over low heat without oil. At the end add finely chopped parsley. Remove from the burner and let it cool.
2. Beat the yolks, then, continuing to whisk, gradually pour in the cream, add a little salt and add pepper, if desired. Continue beating the mixture, adding grated cheese.
3. Cook the pasta until al dente (described in the recipe above), drain and return to the pan.
4. Add cooked bacon and cream sauce. The dish must be stirred quickly and vigorously so that the sauce is ready. To do this, use two forks at once. After a few seconds, the yolk will thicken and the cheese will melt - this is the main highlight in preparing carbonara, giving it a special taste. Without hesitation, start tasting; a cooled dish loses its charm.

Adding to the collection of Italian dishes: Spaghetti Bolognese .

Italian Cuisine.

Stuffed cannellon and...

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!

Carbonara with mushrooms - creamy pasta recipe

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

Take:

• Spaghetti – 400 gr.
• Mushrooms, any: wild mushrooms, champignons – 150 gr.
• Bacon – 250 gr.
• Cheese, hard – 150 gr.
• Cream, fat content 20% or more – 300 ml.
• Oil, spices and salt.

How to cook:

1. Prepare the mushrooms for work: peel, wash and cut. I recommend boiling wild mushrooms a little beforehand; champignons cook quickly and can be placed raw.
2. Cut the bacon into cubes or strips and grate the cheese.
3. Put the spaghetti to cook and at the same time start frying the bacon.
4. When the pork cubes are slightly fried, add the mushrooms to them and continue cooking until the liquid has evaporated.
5. Pour in the cream, after boiling, add spices, salt and sprinkle with cheese.
6. Stir until the cheese is completely melted. Add the spaghetti that is ready by then, stir and cover with a lid for a couple of minutes.

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.

• 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.

Carbonara sauce is one of the most popular additions to pasta in Italy. It is served with spaghetti and any other pasta. With this gravy the dish becomes very tender and tasty. At the same time, you can constantly change the composition of the carbonara sauce, leaving only a couple of basic ingredients. This means you only need to figure out how to make carbonara sauce once to fill your cookbook with a variety of delicious treats.

Traditionally, Italian carbonara sauce for pasta is made with heavy cream, Parmesan cheese, eggs and slices of ham. The gravy is also supplemented with fresh and dried herbs. Over time, the carbonara recipe has undergone many changes. Today you can find its varieties with seafood, mushrooms, chicken, sausages, smoked meats, etc. Cooks also experiment with different types of cheese, add aromatic spices, dry wine, etc.

Carbonara sauce can be prepared even without meat or fish products. To do this, it includes more vegetables. This could be zucchini, pumpkin, green peas, green beans, garlic, bell pepper, etc.

Regardless of the recipe chosen, it is important to maintain a delicate and thick consistency of the carbonara sauce so that it covers every piece of pasta and makes the dish aromatic and juicy. Even the most ordinary cones or spirals with such gravy turn into an exquisite treat worthy of a holiday table. Carbonara sauce is poured over the pasta immediately after cooking, while all the ingredients are still hot.

The classic carbonara sauce includes hard cheese and raw eggs. The secret is to pour the gravy over the hot pasta. Then the cheese will melt and the eggs will cook a little. As a result, the carbonara sauce will be very tender, thick and elastic. Stir the pasta with the carbonara sauce until the sauce completely covers the pasta. A little grated cheese can be left for decoration. You can also add fresh herbs after preparing the sauce and pasta.

Ingredients:

• 150 ml cream;
• 3 eggs;
• 200 g Parmesan cheese;
• 200 g bacon;
• 250 g ham;
• 3 tbsp. l. olive oil;
• Salt pepper.

Cooking method:

1. Cut the bacon and ham into small strips about half a centimeter wide.
2. Fry the meat ingredients in olive oil until golden brown.
3. In a separate bowl, beat the eggs, add seasonings to taste and pour in the cream.
4. Mix the sauce until smooth, then add grated Parmesan cheese.
5. Stir the carbonara again.
6. Place macaroni or pasta in a frying pan with bacon and ham, stir and pour over cream cheese sauce.
7. Remove the pan from the heat and stir the contents a few more times, then divide the treat into portioned plates.

Interesting from the network

To make this carbonara sauce recipe, it is very important not to overcook the shrimp. They prepare extremely quickly. They can be placed in a frying pan frozen, and as soon as the shrimp are warm, immediately remove them from the heat. If you don’t have fresh herbs on hand, you can replace them with dried ones. Then it is better to immediately mix the basil and parsley with the cheese sauce. It is important that the pasta is hot before adding the sauce. To serve this dish, any pasta boiled in salted water is suitable.

Ingredients:

• 150 g Parmesan cheese;
• 2 tbsp. l. olive oil;
• 2 eggs;
• 300 g peeled shrimp;
• ½ bunch of parsley;
• Basil;
• Salt pepper.

Cooking method:

1. Grate the cheese on a fine grater and mix it with raw eggs.
2. Pour olive oil into a frying pan, heat it, then add peeled shrimp to it.
3. Fry the shrimp for a few minutes over medium heat, finely chop the parsley and basil.
4. Add the prepared pasta to the shrimp, heat a little and remove the pan from the heat.
5. Pour the cheese and egg carbonara sauce over the pasta and mix gently.
6. Garnish the finished dish with chopped herbs.

Proper Italian spaghetti with carbonara sauce should be cooked until al dente. This means you need to remove them from the water a minute or two before they are fully cooked. This way they remain a little hard inside, which gives the dish a special piquancy. In the absence of Parmesan, you can use any other hard cheese. The carbonara sauce will still be very tasty and aromatic. The cream should be fat, at least 20%, because the consistency of the gravy depends on it.

Ingredients:

• 300 g spaghetti;
• 100 ml cream;
• 200 g chicken fillet;
• 2 cloves of garlic;
• 15 g sesame seeds;
• 50 g Parmesan cheese;
• 3 tbsp. l. olive oil;
• 3 eggs;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the chicken fillet into small cubes and fry the meat in olive oil until done.
2. Finely chop the garlic and add it to the chicken, stir and fry for another 2 minutes.
3. Salt and pepper the contents of the frying pan to taste, pour in cream.
4. Boil water in a saucepan, add a little salt and add a spoonful of olive oil.
5. Add the spaghetti to the pan and cook until al dente.
6. Beat eggs, mix with salt and herbs.
7. Grate the Parmesan cheese on a fine grater and pour it into the eggs, stir.
8. Place spaghetti in a frying pan with chicken fillet, pour carbonara sauce over everything.
9. Simmer the spaghetti carbonara for a couple more minutes over low heat with the lid closed.

Now you know how to prepare carbonara sauce according to the recipe with photo. Bon appetit!

Carbonara sauce is a delicate and aromatic sauce, without which it is difficult to imagine real Italian pasta. This dish is also well suited for Russian cuisine, because it is juicy, filling, and nutritious. That is why it is better for caring housewives to learn a couple of recipes on how to make carbonara sauce in order to diversify the diet of their household with a new interesting delicacy:

• Carbonara sauce should be poured over the hot pasta and stirred constantly until it cools slightly. Otherwise, the cheese and eggs will form lumps and ruin the appearance of the treat;
• If the spaghetti carbonara is not juicy enough for you, add some of the pasta water to the sauce. It is not recommended to add oil - it will increase the calorie content of the dish and make it fattier, which will spoil the delicate taste;
• Don't worry about raw eggs in the sauce - the steam from the pasta is enough to cook them. However, for an ideal result, the correct proportion must be maintained. So, for 100 g of spaghetti for carbonara sauce, take 1 raw egg;
• It is not recommended to rinse or drain the pasta before mixing it with carbonara sauce. You just need to carefully remove them from the pan with two spoons or forks and add them to the rest of the ingredients. This will retain the necessary heat for the final preparation of the sauce.

Carbonara is a sauce invented in Italy. It has a slightly spicy taste and delicate texture. Italians usually use carbonara when they want to season pasta or spaghetti. Carbonara has gained popularity all over the world.

Carbonara can be prepared in many different ways; each housewife or cook adds something special to it, unique to him. Sometimes innovations turn out to be successful, then we can talk about the emergence of a new variety of this sauce. And sometimes not. But there are a couple of recipes that are considered classic. I want to introduce you to them.

We will make Carbonara from Cheddar and Parmesan, two very interesting and tasty cheeses. Every modern housewife should be able to cook Carbonara. This sauce gives the pasta a very interesting flavor, cooks quite quickly and is a lifesaver when you don't have much time to prepare dinner.

Something about Carbonara sauce

If you compare it with other traditional Italian cuisines, the Carbonara sauce recipe is one of those invented quite recently. Carbonara pasta was first made at the beginning of the second half of the 20th century;

To create Carbonara sauce, the very first recipe used guanciale, a salted pork cheek. This meat is very tender, without veins, without excess fat. During frying, the meat becomes transparent. And the second component of the sauce was pecorino Romano cheese, made from sheep's milk. This is a very pronounced pressed aromatic cheese.

If we remove the meat component from Carbonara sauce, we get a creamy cheese sauce.

How to successfully cook Pasta Carbonara?

1. Use only fresh eggs for pasta;

2.Cook the pasta until aldente;

3. To prepare a real “Italian” version of pasta, you need to take Pecorino Romano cheese and pancetta, as well as Italian-made pasta.

4. Carbonara must be placed in hot pasta;

5. There is no need to add additional salt to the sauce. For Carbonara, it is enough that the spaghetti water is salted.

6.To give the sauce a special taste, use several types of cheese at once.

The most delicious white sauce (creamу carbonara) with the taste of ham, garlic, cheese and a lot of cream.

1. Heat oil in a small saucepan, add garlic and cook for 1 minute. Add ham and cook for another 3-4 minutes.

2. Meanwhile, whisk the cream and yolks in a bowl, then add the ham and heat over low heat. Resist the temptation to turn up the heat, as the eggs will begin to cook, which is not what you want to do.

3. Gently stir in the Parmesan and season. Serve immediately, adding to freshly boiled pasta.

Try it!

• For a cheesier flavor, add small cubes of blue cheese, such as Italian Gorgonzola, and let melt over low heat before serving.
• Add 3 tablespoons mascarone to the sauce for a truly Italian flavor.
• For a meatier dish, fry small pieces of chicken with a clove of garlic until golden brown. Add to sauce + fresh tarragon and serve.

This is the name of a spicy Italian sauce that is used to season pasta and spaghetti. Recipes for making pasta and spaghetti carbonara are popular not only in Italy, but also in our country. You can try these delicious dishes in various Italian restaurants. In addition, many housewives strive to master the skill of making carbonara pasta. This article provides recipes that will teach you how to make spaghetti and pasta carbonara.

Classic carbonara sauce recipe

To prepare carbonara sauce you need the following ingredients:

• 350 grams of ham;
• 200 grams of fresh cream;
• 4 egg yolks;
• 70 grams of Parmesan cheese;
• 2 cloves of garlic;
• olive oil;
• salt.

Garlic should be passed through a press and fried in olive oil. Finely chop the ham, add to the garlic and fry for 5 minutes.

In a separate pan, beat the eggs, add cream to them, mix thoroughly and put on low heat. When the mixture becomes hot, add ham and garlic to it. After a few minutes, remove the sauce from the heat and add grated Parmesan cheese and salt.

Carbonara sauce should be served hot, along with freshly cooked pasta.

Recipe for pasta carbonara with cream

To prepare pasta carbonara you need the following ingredients:

• 200 grams of ham;
• 300 grams of pasta;
• 100 grams of Parmesan cheese;
• 100 grams of bacon;
• 100 grams of cream;
• 50 grams of dry wine;
• 1 yolk;
• olive oil;
• 2 cloves of garlic.

Bacon and ham should be cut into small pieces and fried in olive oil. After 5 minutes, add garlic and cream passed through a press, mix thoroughly and simmer for 3 minutes. After this, add wine and grated Parmesan cheese to the sauce. The entire mixture should be simmered until it thickens. Finally, add the yolk and stir well. Boil the pasta, drain the water and place on a plate. Pour carbonara sauce on top of the pasta. The dish can be decorated with herbs and served hot.

Similarly to this recipe, you can cook pasta and spaghetti carbonara with cream.

Recipe for spaghetti carbonara with mushrooms

To prepare this dish you need the following ingredients:

• 300 grams of spaghetti;
• 200 grams of ham;
• 150 grams of mushrooms;
• 150 grams of fresh cream;
• 200 grams of Parmesan cheese;
• basil and oregano;
• olive oil;
• salt.

The ham should be cut into small pieces, the mushrooms should be peeled and chopped. Heat the olive oil and fry the ham and mushrooms in it. After 15 minutes, add cream to it, turn the heat to low and simmer until the whole mass thickens. Finally, add herbs to the sauce - basil and oregano.

At this time, you need to boil the spaghetti in salted water. The spaghetti should be slightly undercooked and springy. Place the hot spaghetti on plates, pour carbonara sauce over them, and sprinkle with grated Parmesan cheese on top. The dish is ready!

Cost of products as of June 16, 2014: 420 rubles.

Spaghetti alla carbonara is one of the simplest and most popular pasta recipes in Italian cuisine. There are many ways to prepare pasta carbonara. I chose the one with added bacon and cream

.

Preparing this simple dish will take 30 minutes and cost 420 rubles.

I advise you to prepare it. In 30 minutes and 400 rubles

you can make
3 large portions
of real creamy carbonara pasta,
without cream
. Be sure to try it. I'm sure you'll like it. You will also learn how carbonara pasta came to be, how it is prepared in different countries of the world, and why you should not be afraid of salmonellosis in raw eggs.

Description of preparation:

This delicious dish is prepared quickly and easily, which is why many of us love it.
It is ideal for a family lunch or dinner, the most important thing is to buy the right durum wheat spaghetti. Well, the cooking recipe is very simple, and you will be convinced of this by reading and viewing the recipe, which tells you how to cook spaghetti with carbonara sauce. Purpose: For lunch / For dinner / In a hurry Main ingredient: Meat / Offal / Bacon / Pasta Dish: Hot dishes / Spaghetti Geography of cuisine: Italian / European