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Spaghetti carbonara with cheese. Spaghetti carbonara: classic recipe with cream and bacon

The classic carbonara recipe is a real man's dish, and therefore very satisfying. In the original it is prepared with guanchile, that is, pork cheeks, but we are used to making it with bacon.

Every housewife can prepare pasta carbonara using this recipe. If you cannot find the traditionally used ingredients, you can always replace them.

You don’t have to go to a restaurant to buy Italian pasta; it can be prepared easily and simply at home.

Required Products:

guanchile, pancetta or pieces of plain bacon - 100 grams;
five tablespoons of olive oil;
seasonings;
2 eggs;
approximately 100 grams of hard cheese;
spaghetti – 0.2 kg.

Cooking process:

Place the contents of the eggs in a bowl, beat them lightly, combine with half the grated cheese and season with black pepper. We also mix the remaining cheese with pepper, but in a different container.
Bring the spaghetti to readiness in salted water so that it is not boiled, but a little hard.
In a hot frying pan, fry pieces of the selected meat so that its white parts become almost transparent.
Turn off the heat, wait until the pan cools down a little, and pour in the egg mixture. Stirring until smooth.
Place the boiled spaghetti here in the sauce, stir and before serving, sprinkle with cheese, which has been mixed with pepper.

Variation of carbonara with mushrooms

Another carbonara recipe, where mushrooms are very advantageously combined with meat and creamy sauce.

Required Products:

half an onion;
0.4 kg spaghetti;
150 grams of bacon;
20 grams of butter;
seasonings;
0.25 kg of mushrooms;
0.2 liters of cream.

Cooking process:

Chop the mushrooms and onions in any way, place them in a frying pan and fry until the onions become a beautiful color and all the liquid from the mushrooms has evaporated.
Reduce the heat level, pour in the cream, season with the selected spices and hold for about five minutes, constantly stirring the contents.
Cook the spaghetti in a saucepan so that it is not soft, but slightly hard. In another frying pan, fry the bacon, chopped into strips, in butter.
When serving, first place spaghetti on a plate, warm bacon on top and pour mushroom sauce over everything.

Cooking in a slow cooker

If you can no longer imagine the cooking process without using a multicooker, then this recipe is definitely for you. After all, with the help of this device you can also make delicious pasta.

The multicooker will take care of all the cooking worries.

Required Products:

150 grams of bacon;
0.2 liters of cream;
hard cheese – 150 grams;
seasonings;
the right amount of spaghetti;
two cloves of garlic.

Cooking process:

Set the appliance to “Baking” mode, place chopped garlic and bacon or other meat product into a bowl. Fry all this for about 10 minutes.
Add the specified amount of cream, season with spices (for example, black pepper) and keep in the bowl, stirring a little, until the entire contents become thicker and sauce-like.
Grate the cheese, add it to the rest of the ingredients, stir and let it completely dissolve.
Place spaghetti on top of the prepared ingredients. They need to be completely covered with clean water and the miracle stove must be switched to the appropriate mode for a quarter of an hour.

With chicken in cream sauce

A very tasty recipe for making regular pasta from what you can definitely find at home. Simple, budget-friendly, but the result will certainly please you.

Required Products:

100 milliliters of cream;
seasonings;
0.3 kg spaghetti;
two cloves of garlic;
50 grams of parmesan;
three eggs;
200 grams of chicken fillet.

Cooking process:

We wash the chicken, chop it into small pieces and place it in a well-heated frying pan. Season with spices and fry until beautiful golden brown.
During the frying process, add chopped garlic to the meat, and when it is almost ready, pour in the cream. Reduce heat and keep on the stove until they thicken slightly.
Boil spaghetti until firm in boiling, salted water. Then we send them to the chicken, mix, and top with a sauce made from beaten eggs, grated cheese and seasonings.

It remains to simmer the dish for another two minutes, and it is ready to serve.

How to cook without cream?

Of course, carbonara with cream is much tastier, richer, more tender, and in general they are definitely present in the classic version, but if for some reason it is not possible to use them, then it is worth considering another option.

Pasta without cream will taste no worse.

Required Products:

0.25 kg spaghetti;
seasonings;
bacon – 0.1 kg;
egg;
50 grams of any hard cheese;
spoon of olive oil.

Cooking process:

First, bring the pasta to readiness, not forgetting to salt the water.
Heat olive oil in a frying pan, add bacon cut into pieces and fry until the white parts become almost transparent.
Beat the egg a little, you can add black pepper there, and combine this mass with the hot pasta. Let it sit until the egg sets and turns white.
Then we put bacon there - it will make the egg no longer raw, but still juicy. Sprinkle grated cheese on top and mix well until smooth, so that it melts from the hot ingredients.

How to make classic carbonara pasta sauce?

There are many variations of sauces for this dish, but, of course, the best, most delicious and most suitable is the traditional one, which was invented by the Italians.

Required Products:

150 grams of bacon;
0.2 liters of cream;
olive oil - spoon;
2 cloves of garlic;
four yolks;
about 60 grams of any hard cheese;
spices.

Cooking process:

The oil needs to be heated in a frying pan. Place crushed garlic there, it is best to press it under pressure. Keep the spice mixture in the pan until it browns.
Turn the bacon into thin strips, combine with the garlic, and fry for about five minutes. The white parts should be transparent and the red parts should be a nice golden color.
Beat the yolks a little, combine with cream and heat slightly. When the boiling process begins, add the bacon and garlic and simmer for two minutes. Season with pepper, add pre-grated cheese and stir.

Pasta with Carbonara sauce - traditional Italian dish, appeared in the middle of the twentieth century and became extremely popular not only in Italy, but also in many other countries of the world. It was born among Italian coal miners and therefore it is a very high-calorie men's dish. What does a man tired of hard work need? That's right - a lot of hearty food and as quickly as possible! Simple Products, which are in any home kitchen, quick and easy preparation and as a result, a masterpiece worthy of applause is already something that women will like. I’ll also tell you why you shouldn’t order Carbonara in a restaurant.

If you love seafood, then try cooking it for yourself and your family, and if you are looking for classic recipes that have become part of the traditions of Italian cuisine, this is for you.

You will need: (2 servings)

eggs 6 pcs
olive oil 30 ml
grated Parmesan 2-4 tbsp.
garlic 1 clove
ground black pepper

Pancetta- a type of bacon, fatty pork belly. Ideally, Carbonara pasta should be cooked while the spaghetti is cooking - 13-15 minutes, so choose medium spaghetti ,

Step-by-step photo recipe for making carbonara pasta:

Slice brisket small cubes.

Heat in a frying pan olive oil and fry in it.

Throw away the garlic, it has flavored the oil and is no longer needed. Fry the brisket cubes.

Add to boiling water (2.5-3 liters) 2 tsp salt And 1 tbsp. vegetable oil. Place the spaghetti in the pan and stir to prevent it from sticking to the bottom.

Beat the eggs with salt and pepper until smooth.
Advice: If you want to decorate the finished dish with a whole egg yolk, then before beating, separate two yolks (one per serving) from the whites and put them in a separate bowl. Beat 4 whole eggs and two whites.

Grate the cheese on a grater.
Advice: It’s convenient to use ready-made grated cheese - it saves time.

Add cheese for eggs, stir.

Hold the bowl of eggs over the pan of simmering spaghetti and continue whisking until the sauce has warmed up a little.

When the spaghetti is cooked, drain it in a colander and immediately transfer it to a bowl with the beaten eggs, stirring until the spaghetti is coated egg sauce. Since the spaghetti is hot, the cheese contained in the sauce will begin to melt and the sauce will thicken before your eyes.

Place the spaghetti into serving bowls, place cubes of fried brisket on top, pour over the rendered fat from the brisket, sprinkle with grated cheese - ready!

Beauty and how simple it is! Now you understand why it’s better not to order this dish in a restaurant - if you’re paying money, then order something more serious and let the chef work hard.

If you tried to follow the recipe, then you will certainly get a very tasty, a juicy dish with a delicate egg sauce and hearty fried brisket - Carbonara pasta. Bon appetit!

Other pasta recipes →

Pasta Carbonara. Brief recipe.

You will need: (2 servings)

pasta (spaghetti) 250 gr
eggs 6 pcs
pancetta (pork belly) 150 gr
olive oil 30 ml
grated Parmesan 2-4 tbsp.
garlic 1 clove
ground black pepper

Cut the brisket into small cubes.
Heat olive oil in a frying pan and fry garlic in it.
Throw away the garlic, it has flavored the oil and is no longer needed. Fry the brisket cubes.
Add 2 tsp to boiling water (2.5-3 liters). salt and 1 tbsp. vegetable oil. Place the spaghetti in the pan and stir to prevent it from sticking to the bottom.
Beat eggs with salt and pepper until smooth.
Add cheese to eggs, stir.
Hold the bowl of eggs over the pan of simmering spaghetti and continue whisking until the sauce warms up a bit.
When the spaghetti is cooked, drain it in a colander and immediately transfer it to a bowl with the beaten eggs, stirring to coat the spaghetti with the egg sauce.
Place the spaghetti into serving bowls, place the fried brisket cubes on top, pour over the rendered fat from the brisket, and sprinkle with grated cheese.

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Description

Classic carbonara pasta- one of the most famous Italian dishes, not counting pizza. This pasta is loved and prepared all over the world, introducing more and more new ingredients into the recipe.

This classic Italian step-by-step recipe for making pasta carbonara with photos will tell you about the most traditional way to create such a delicious dish at home. It uses ingredients that are exotic to us, such as pancetta and pecorino cheese.

Pancetta is a type of bacon that is used in Italy to prepare many dishes. This type of bacon is pre-cured using a large variety of spices and aromatic herbs.

Cheese is an equally important ingredient in Italian cuisine. Its different varieties are used for a wide variety of dishes, both salty and sweet. Parmesan or pecorino is often used for carbonara.

The correct combination and quantity of all ingredients will allow you to create a real masterpiece of Italian cuisine at home. Pasta carbonara will turn out very tender, satisfying and tasty.

Let's start cooking.

Ingredients

(200 g)
(130 g)
(140 g)
(2 pcs.)
(5 tbsp.)
(4 pinches)
(taste)

Cooking steps

Pancetta is a kind of Italian bacon. Cut the meat slices into small cubes.

Grate the selected cheese on the finest grater.

Break the specified number of chicken eggs in a deep bowl and beat them with a fork or whisk until smooth and foamy.

Pour half of the grated cheese into a bowl with beaten eggs, salt as desired and pepper to taste.

We mix the remaining cheese with a couple of pinches of ground black pepper.

Prepare pasta according to the directions on the package. We need the spaghetti to be half cooked. Add a couple of tablespoons of vegetable oil to the water.

Heat a frying pan with vegetable oil and fry the bacon strips in it until a nice golden brown crust appears. After this, remove the bacon from the heat and cool it.

Pour the mixture of eggs and cheese into the same frying pan, add pieces of pancetta to it, and slightly heat the ingredients.

Pour the half-cooked spaghetti into a colander and then into a bowl, add the heated sauce with bacon to it and mix the pasta thoroughly.

Place the finished dish on plates, decorate with the remaining grated cheese and pepper and serve hot. Classic Italian carbonara pasta is ready.

Bon appetit!

Pasta carbonara is now served in almost every restaurant whose menu includes Italian cuisine. The delicate taste of the sauce based on cream and Parmesan does not leave those who try this dish indifferent. We will tell you how to prepare carbonara at home and do it no worse than professional restaurant chefs.

Carbonara pasta recipe

Pasta carbonara is easy to prepare and, unlike the equally popular dish, the sauce for which must be cooked for more than two hours, carbonara with cream is prepared very quickly. The whole process will take no more than half an hour, so the carbonara recipe will be useful to every housewife who is used to surprising her guests with delicious dishes, especially if the guests are unexpected. Let's start cooking.

Required ingredients for pasta

We suggest you prepare a dish for two. For a larger group, increase the amount of ingredients. To get homemade carbonara pasta on your table, you will need the following products:

Pasta made from durum wheat. It doesn’t have to be spaghetti as in the photo, the shape can be absolutely any: , conchiglia, .
Cream 30% fat - half a liter.
Hard cheese - 100g. Classic carbonara is a mixture of grated Parmesan and spicy Parmigiano Reggiano, but you can use any hard cheese.
Garlic - 2 cloves.
One large onion.
Bacon - 150g. The classic one used is salted pork cheek, but any ham will do.
A mixture of ground peppers.
Olive oil.
Eggs - 3 pieces.
Salt.

There are many variations in the preparation of spaghetti carbonara. In addition to the key ingredients, green peas, spinach, mushrooms, asparagus and many other unexpected ingredients can be added to the dish. If you enjoy carbonara with bacon and cream, you can easily customize this dish to include foods that pair with the creamy sauce. In addition, according to some recipes, the yolks are added whole, in others they are mixed with cream, and some cook them altogether.

Step-by-step process for making carbonara

Having prepared all the ingredients, let's start cooking. Conventionally, we divide the whole process into 2 stages: and.

Cooking pasta

You can either buy pasta in a store or make it yourself. It should be cooked until al dente, without exceeding the time indicated in the cooking instructions on the package. It is important not to overcook the pasta, otherwise the result may not live up to expectations. The approximate cooking time is 10 minutes, but this period may vary depending on the shape and manufacturer. Fresh pasta is cooked a little less.

The instructions for this stage are as follows:

Pour some olive oil into boiling water.
Add salt.
We send our spaghetti to cook, stirring occasionally.
Place the finished spaghetti in a colander and let the water drain completely.
Return the pasta to the warm saucepan, where it will wait to meet the sauce.

Preparing the sauce

By the way, carbonara sauce can complement not only spaghetti. Carbonara cream goes well with vegetables, such as zucchini, and also with rice. You need to prepare the sauce in parallel with boiling the spaghetti. The step-by-step diagram looks like this:

Take a deep frying pan. Pour olive oil into it.
Add finely diced onion and garlic to the heated oil, cutting the slices in half. Before serving, the pieces of garlic will need to be removed from the dish.
Cut the ham or bacon into small pieces, slightly larger than onion cubes.
Immediately add the bacon to the pan.
Stir-fry until the onion is browned and the bacon “floats”.
Now turn off the stove.
Take a container and pour cream into it, add grated cheese, leaving 20 grams to sprinkle spaghetti carbonara on top when serving.
Separate the yolks; we won't need the whites. By the way, you can use the proteins to make quick macaroons for tea.
Add the yolks to the cream and cheese, add a little salt and pepper, and mix everything.
In a frying pan that has already cooled a little, add our creamy mixture and immediately add the warm pasta. Mix everything, not forgetting to remove the garlic cloves from the dish.

Our carbonara with bacon is ready. Can be served. Bon appetit!

Video: Cooking pasta carbonara

In fact, the correct name of the dish is pasta alla carbonara and it is traditionally prepared in Italy with guanciale - salted pork cheek or pancetta - a type of bacon. The sauce uses cheeses such as Parmesan and Pecorino Romano. After this, most of those who want to cook classic carbonara should be upset. Since it is not possible to find guanciale on the shelves of almost all our stores (with the rare exception of specialized ones), and in the recent few years, for well-known reasons, both pancetta and real parmesan with pecorino are also absent.

What to do? Shall we say goodbye to the desire to prepare our dish? I think no. If you, like me, are not ardent lovers of authentic cooking, then stay on the page and see what can be replaced with what, and how it is generally prepared at home. By the way, most cafes and restaurants are now in the same situation, so if you want to try your hand after tasting carbonara there, then all the more boldly grab a knife and... let's go! I really want to chat a little more about what we will cook with and other important points. If you're not interested, just click on the content and jump directly to the recipe, step-by-step photos and description of the process.

Below you will find two recipes. The first is as close as possible to the classic, the second is a simple homemade, everyday imitation “on the theme”. In the first case we will cook from bacon, in the second - from ham. In both cases, our cheeses are hard varieties. There will be cream here and there. By the way, they are not an essential component of carbonara. As far as I know, Italians prepare the sauce without them. Well, in the second recipe we will take such liberties as mushrooms and add fresh champignons to the dish.

A very important point! The dish should be served immediately, preferably on warm, heated plates. And this is not a show off, this is a necessity. The sauce retains its delicate texture only when warm; once it cools down, it’s all good. As time passes, the pasta will absorb most of it, and the rest will be lost and all the charm of this dish will disappear. Moreover, it is unacceptable to warm it up.

As for pasta, everything is simple - spaghetti, well known to all of us. Our dish is often called “spaghetti carbonara”. Naturally, if you start cooking, then buy good quality pasta, made from durum wheat and cook it, strictly following the instructions on the package, and it is better to undercook it a little in order to get that “al dente” - a slight degree of undercooking, than to overcook .

You can't do without raw eggs in the dish. But in fact, the chance of getting infected with salmonella is not great now. In addition, the eggs will undergo, at least a small, but still heat treatment.

Carbonara with bacon and cream: recipe with photos

Since we have decided that our recipe is only an imitation of the classic carbonara pasta, we will also use garlic to prepare it. It will add flavor to the dish. The quantity of products is indicated for 3 servings.

Ingredients:

spaghetti – 300g;
hard cheese – 50g;
garlic – 2-3 cloves;
eggs – 2 pcs;
cream 10% - 200ml;
bacon – 100-120g;
cooking salt for spaghetti – 0.5 tsp;
vegetable oil – 2 tbsp.

How to make pasta carbonara at home

First, let's start preparing the products, since the process itself is quick and there will be no time to be distracted there. We measure out the spaghetti. Typically, one serving requires 100 grams of paste. Peel the garlic. If the cloves are large, then two are enough; if they are small, we take three.
Place a pan of water, bring it to a boil, add salt and lower the pasta. You can’t break it, we put it vertically in a bunch. Gradually it will sink to the bottom on its own. Cook over moderate heat for the time indicated on the package.
In the meantime, cut the bacon into pieces (you can use long “noodles”) and remove the skin. It's tough and we don't need it in the dish.
Cut the garlic cloves in half lengthwise. Heat oil in a frying pan, preferably olive oil, and add garlic. Fry it for 1 minute. Then we remove it, it has done its job - it flavored the oil. He is no longer needed.
Place the bacon in the pan and let it cook, stirring occasionally.
At the same time, pour the cream into a bowl and break the eggs into it.
Three cheeses on a fine grater.
Add the creamy egg mixture and beat with a whisk.
Drain the water from the pasta, leaving a little, no more than 1/3 cup. This water may be needed if the sauce turns out thick, thicker than desired.
When the bacon is fried and the pasta is cooked, remove the frying pan from the stove, put the spaghetti in it, mix it with the bacon and the most important thing begins - the carbonara sauce.
Pour the mixture of cream, cheese and eggs into the pan. Immediately begin mixing quickly and intensively. The temperature will cause the mixture to thicken and you want it to cover the entire paste. If you feel that there is not enough sauce, add a little hot water in which the pasta was cooked and stir vigorously again.

Immediately place on plates (don’t forget that they should be warm) and serve. You can sprinkle a little grated cheese on top and garnish with basil leaves. Let's run to the table!