Most recently I was in Italy, in Rome and the surrounding area. Naturally, I tried different dishes pasta, several options for pizza, calzone, pastries. I was completely delighted with everything eaten. On the one hand, the dishes Italian cuisine quite simple to prepare, but at the same time satisfying and very tasty.

Today I want to offer you a recipe for carbonara pasta with bacon and cream. The recipe is simple, it is prepared quickly, it turns out very tasty.

We will prepare products according to the list. The paste can be taken in any shape, it is preferable to use a paste made from hard varieties wheat.

We put a large pot with 3-4 liters of water on the fire. We salt the water. Let the water boil and put the paste into the boiling water. Cook it according to the instructions on the package. My pasta needs to be cooked for 9 minutes.

While the pasta is cooking, we need to quickly cook the rest of the dish. Cut the bacon into strips, finely chop the garlic with a knife.

In a frying pan on high fire fry the bacon until golden brown, 5-7 minutes, then add the garlic and fry the contents of the pan for another 2-3 minutes. Remove the pan from the heat.

In a bowl, combine finely grated Parmesan cheese, egg yolks and cream. Add salt and black pepper to taste.

Whisk the sauce lightly, not foam.

As soon as the pasta is cooked, drain the water from it, transfer the pasta back to the pan.

Add the fried bacon and garlic.

Pour in the sauce and quickly mix all the ingredients well. Because the pasta and bacon are hot, the sauce thickens quickly.

We lay out the finished carbonara pasta with bacon and cream on portioned plates. Sprinkle the dish with olive oil and serve.

Bon Appetit!

Carbonara with cream and bacon is our family's favorite Italian dish. This is spaghetti with a delicate sauce of yolks and parmesan with pepper and guanchiale (these are dry-cured pork cheeks). They are often replaced by pancetta, a type of bacon. Therefore, if you find them in the supermarket, be sure to buy them so that the classic recipe for carbonara with cream will turn out like in Italy.

But let me not confuse you with the meaty ingredients for carbonara, just buy regular bacon or unsmoked pork belly, which are in every supermarket. V traditional recipe cream and garlic are not added to carbonara pasta, but with them the pasta is even tastier. Therefore, be sure to try this option, you will not regret it.

Ingredients:

• spaghetti - 200 g;
• bacon, guanchiale or pancetta - 150 g;
• eggs - 3 pcs.;
• cream with a fat content of 15-20% - 150 ml;
• parmesan or other cheese - 50 g;
• olive oil - 3 tbsp. l .;
• garlic - 1-2 medium cloves;
• salt to taste;
• a mixture of peppers (red, black, green) - to taste;

How to make cream and bacon carbonara:

Boil 2 liters of purified water in a saucepan. Add coarse salt and a few drops of refined oil. Boil the spaghetti, following the instructions, to the "aldente" state.

Peel the garlic, chop finely.

Preheat everything in a non-stick frying pan olive oil and pour the garlic into it. Fry it for a minute. Garlic makes the carbonara pasta with bacon and cream especially aromatic.

Cut the bacon into thin strips. Put it in a frying pan with garlic.

While stirring, we will fry it until browning, as required by the recipe for spaghetti carbonara with bacon.

Transfer the finished bacon to a separate dry bowl.

For the sauce, separate three chicken yolks from the proteins.

Let's pour the cream into them.

Add salt and season the yolks and cream with a mixture of red, green and black peppers, so that the spaghetti carbonara with cream and bacon is moderately hot.

Rub the cheese. Parmesan is usually added to the recipe for pasta with carbonara sauce, but it can be replaced with other hard cheese varieties. Add cheese to the sauce.

Mix thoroughly with a whisk to dissolve the yolks in the cream.

Drain the spaghetti with water. Put them in a dish in which the bacon was fried. Pour the sauce over the spaghetti, mix and heat everything together for one or two minutes.

If you want to touch the origins of Italian cuisine - cook carbonara pasta in classic recipe- with bacon and cream sauce. This, and a couple more recipes, I bring to your attention today. Alla Carbonara pasta has always been considered the hallmark of the country with rich history and ancient traditions and great food culture.

For residents of a sunny country, pasta is the joy of life. It is not without reason that every year on October 25 the population celebrates Pasta Day. Composer Gioacchino Rossini once admitted: "I cried only twice in my life: when I first heard Paganini play and when I dropped a dish of pasta I had prepared."

The origin of the paste is very vague; there are many disputes and legends on this topic. The most popular one says that to mix the ingredients and get an incomparable dish as a result, it came to the mind of the "carbonaro" coal miners from the Apennine mountains. It is as if the name of the paste originated from the name of the profession.

The version is quite reliable, the coal miners who worked in the mountains far from home, simple products- cheese, pasta, dry-cured pork and spices. They cooked food practically in Spartan conditions - on a fire. Someone came up with the idea to mix the existing products and the result surpassed all expectations. They say that Sophia Loren herself first tasted the pasta during the filming of the film in the mountains. The group met with coal miners, who offered to treat them to their signature dish- Carbonary.

How to make carbonara pasta

First time you decided to cook a famous dish? Then keep a few essential points of interest:

• Choose only hard pasta, after cooking, they will not stick together.
• During the cooking process, eggs do not undergo serious heat treatment to avoid the risk of contamination with salmonella, rinse them under running water.
• Try to cook at the same time cream sauce and paste and mix them immediately. The sauce cannot be reheated, you will lose the unsurpassed taste.
• Love the garlic flavors - fry a couple of garlic cloves in oil before starting the sauce, then remove.
• Count calories and don't like fatty foods - replace bacon with chicken fillet (smoked), seafood.

We calculate the proportions:

• Boil pasta, taking for every 100 gr. product liter of water.
• 400 gr. spaghetti will need 3 eggs.
• You don't need a lot of salt - the bacon is already salty, put 10 grams. salt per liter of liquid.

What is added to the paste:

Interesting flavor combinations are obtained by adding various nuts to carbonara - walnuts, peanuts, cashews, almonds. Pre-fry them without oil and grind with a blender or in a mortar, and then sprinkle with ready meal just before serving.

This classic recipe uses Italian goat cheese Pecorino Romano, which has a specific smell. If you don't like it, replace it with Parmesan.

Classic recipe for carbonara pasta without cream

There is another variant of the appearance of pasta in the life of Italians - an allied one. According to it, when in 1944 the American troops entered Rome, among the boxes of food there was a little jerky pork - bacon, from which hastily made the first carbonar, which is now considered a classic.

Hence the lack of garlic and cream in the original recipe. At first, the dish contained salted, but not smoked, pork cheeks or pancetta - brisket, a very hard pecorino Romano goat cheese. Now, if necessary, they are replaced with other components, which changes, but does not spoil the taste of carbonara.

Take:

• Eggs - 3 pcs.
• Spaghetti - 400 gr.
• Pecorino Romano cheese - 100 gr.
• Pancetta ( pork belly) - 100 gr.
• Olive oil - 2 tbsp spoons.
• Basil, ground pepper and salt.

Step by step cooking:

1. Boil the spaghetti until "al dente" - soft on the outside, but not too cooked on the inside, hard.
2. While the pasta is boiling, beat the eggs, add half of the grated cheese, season with salt and pepper.
3. Cut the pork into pieces and fry a little. Transfer to a plate and the egg mixture into the skillet.
4. Stir continuously and wait for the eggs to begin to curdle. Put the bacon back and add the remaining grated cheese.
5. Put the freshly cooked spaghetti on top of the pan, draining the water, of course. Stir quickly to heat the spaghetti and cook the sauce and serve, garnish with basil.

Classic carbonara pasta with bacon and cream

Nowadays, this preparation of carbonara is considered a classic, and is the most popular in Italy. The ingredients are adapted to the current realities, i.e. exotic products have been replaced with more affordable ones. Additionally, garlic and cream were added to the recipe.

You will need:

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

Preparation:

1. Chop the bacon finely (the cubes should be evenly distributed over the pasta). Fry lightly over low heat without oil. Add finely chopped parsley at the end. Leave it aside from the burner - let it cool.
2. Beat the yolks, then, continuing to act with a whisk, gradually pour in the cream to them, add a little salt and add pepper, if desired. Continue whisking the mixture, adding the grated cheese.
3. Cook the pasta until it is al dente (described in the recipe above), drain and return to the pot.
4. Add seared bacon and creamy sauce. Stir the dish quickly and vigorously so that the sauce is cooked through. To do this, use two forks at once at the same time. The yolk will thicken after a few seconds, the cheese will melt - this is the main highlight in the preparation of carbonara, giving it special taste... Do not hesitate to start tasting, the cooled dish loses its charm.

Chicken carbonara pasta recipe

A variety of carbonaras can be prepared with the classic creamy sauce, adding ingredients as desired. One of them was chicken, which allows you to get a complete dish, suitable for dinner or lunch.

Take:

• Spaghetti - a pack of 400 gr.
• Chicken breast fillet.
• A clove of garlic.
• Good fat cream - 2 cups.
• Cheese, hard - 100 gr.
• Eggs - 4 pcs.
• Oil, salt, herbs. Add vegetables to the paste, if desired - celery, zucchini, leeks, and others.

1. Boil chicken fillet, let cool slightly and cut into arbitrary pieces.
2. Cook the spaghetti, drain the water.
3. Dice the bacon in parallel and fry in a dry skillet until crisp.
4. Press the garlic, grate the cheese, wash the eggs and separate the yolks.
5. Make the sauce: combine the yolks with cheese, salt and herbs, pour in the cream and whisk until smooth.
6. Fry the garlic and vegetables in a skillet, if you decide to use them in a carbonara, then put the bacon and chicken there.
7. Fry for a few minutes, then pour in the creamy sauce, stir to curl the yolk, and add the spaghetti that has been cooked by that time.
8. Put out five minutes and help yourself.

Mushroom carbonara - recipe for pasta with cream

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

Take:

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

How to cook:

1. Prepare the mushrooms for work: peel, wash and cut. I advise you to boil the forest mushrooms a little beforehand, the mushrooms are prepared quickly, you can put them raw.
2. Cut the bacon into cubes or strips, rub the cheese.
3. Put the spaghetti to boil, while frying the bacon at the same time.
4. When the pork cubes are slightly browned, add the mushrooms to them and continue cooking until the liquid evaporates.
5. Pour in the cream, after boiling, add spices, salt and sprinkle with cheese.
6. Stir until the cheese is completely melted. Put the spaghetti ready by that time, stir and cover with a lid for a couple of minutes.

Multicooker carbonara - recipe with cream

By adding a little tomato paste or ketchup, you will complement the taste of your beloved italian pasta, diversifying it.

Take:

• Brisket or ham - 300 gr.
• Spaghetti - 400 gr.
• Garlic cloves - 3 pcs.
• Heavy cream - a glass.
• Parmesan cheese - 150 gr.
• Ketchup - 50 ml.
• Oil, spices and salt.

Preparation:

1. Select the "Bake" setting and fry the ham (brisket), diced or stripped, in a bowl without oil (they have enough of their own fat).
2. Add the garlic chopped with a press, fry a little together and pour in the cream. Send the ketchup there, salt and add other spices.
3. Stir and continue simmering until thick in the creamy sauce.
4. Add the grated cheese, stir and lay out the spaghetti, which is broken in half.
5. Fill the dish with water, covering the surface of the pasta, and switch to the Pilaf mode, setting the time to 8 minutes. Do not close the lid of the multicooker.
6. Stir the finished pasta well and start tasting.

Classic Creamy Pasta Sauce Carbonara

I propose to consider the step by step preparation of the sauce with cream.

You will need:

• Hard cheese Parmesan - 50 gr.
• Dried bacon - 100 gr.
• Oil, vegetable or olive - large spoon.
• Cream - 50 ml.
• Yolks - 2 pcs.
• Garlic cloves - 2 pcs.
• Any spices, but pepper and salt are required. My friend cannot do without nutmeg, assuring that nothing tasted better.

How to make the sauce:

1. Chop the garlic and sauté in oil, then remove and discard.
2. Chop the bacon finely and fry a little in garlic butter. Fry for about five minutes.
3. Beat the egg yolks with salt separately, combine them with cream and spices and start heating in a saucepan.
4. Without stopping stirring, add grated cheese, herbs, if you like, and, at the very end, bacon.
5. Bring to readiness for a couple of minutes, waiting for the cheese to melt and the mass becomes homogeneous, then combine with spaghetti.

They say that eating carbonara paste made according to the classic recipe will not work without harm to the figure. Let's close our eyes to this sad truth and consider it a misunderstanding. And let's watch a video from Yulia Vysotskaya telling you how to cook your favorite dish step by step. With love ... Galina Nekrasova.

Classic carbonara - a traditional dish Italian cuisine, which has become famous all over the world for a long time. It can be found in every presentable restaurant. But repeating the recipe on your own at home is problematic due to the presence of ingredients in it that are quite difficult to get. It is about, and about pecorino romano - a cheese made from sheep's milk. That is why the chefs have come up with a simplified version - carbonara pasta with bacon. It can be easily made in your own kitchen. The calorie content of such a meal averages 300 kcal per 100 g.

Let's consider several recipes for preparing this popular dish step by step and with a photo.

Carbonara pasta with bacon and cream

The dish is very simple to prepare, and, at the same time, hearty and aromatic.

The necessary components:

• 4 egg yolks;
• 100 g bacon;
• 100 ml cream;
• 300 g of pasta (preferably from durum wheat);
• 50 g Parmesan cheese;
• A slice of garlic;
• Pepper and salt to taste;
• A small spoonful of olive oil.

How to make cream and bacon carbonara:

1. Pour 3-4 liters of water into a large container and put on the flame, add;
2. Pour the pasta into boiling water and boil it as written in the instructions on the box;
3. At this time, we prepare the rest of the ingredients of the dish: finely chop the garlic with a knife, cut the bacon into strips;
4. Fry the smoked meat on a high flame in a frying pan for 6-7 minutes until blush, then add the garlic and fry everything together for another two or three minutes. We put the pan aside;
5. We rub the cheese on a fine grater, take a deep dish and mix it with cream and egg yolks, add some salt and pepper;
6. Beat the mass with a whisk, but not hard so that there is no foam;
7. Drain the liquid from the cooked pasta and put it back in the pan, add the fried bacon with garlic;
8. Pour in our creamy egg sauce, stir all the ingredients vigorously. The dressing will thicken well due to the hot smoked meat and pasta.

Freshly cooked pasta carbonara with bacon and cream is placed in portioned bowls, sprinkled with olive oil and served.

Spaghetti carbonara with cream and cheese

Such a dish turns out to be very tasty and tender, and having tasted it at least once, you will want to cook it again. it is best made from hard pasta, thanks to which the figure will not suffer from extra calories.

Products composition:

• 50 g Parmesan cheese;
• 150 ml cream;
• 200 g spaghetti;
• 2 cloves of garlic;
• 3 eggs;
• 150 g bacon (smoked lard with a meat layer);
• 2 onions;
• 2 large spoons of vegetable oil;
• Salt tastes;
• Ground black pepper - a pinch;
• A small spoonful of butter.

Cooking instructions:

1. Finely chop the peeled, washed onion and garlic, or chop the garlic with the back of a knife;
2. Cut the smoked bacon into thin strips;
3. Put a small slice of butter in a well-heated frying pan, let it melt and add garlic;
4. After 30 seconds, add lard, mix, wait until it begins to release fat (about five minutes). In this process, the garlic should not change color; in the worst case, it can give bitterness to the finished dish;
5. Pour vegetable oil into a separate frying pan, heat it up and place chopped onion until golden brown. Do not forget to mix;
6. Prepare the sauce: put the yolks in a deep container, stir thoroughly, add salt, pepper, add grated cheese;
7. Add the cream, put the onion, mix everything well again;
8. Boil spaghetti in salted water according to the instructions on the packaging box. Do not in any way allow them to be digested;
9. Put the finished hot product in a warm deep frying pan, immediately add the sauce, mix everything thoroughly.

The food should be tender, with creamy taste... Egg yolks from warm spaghetti will quickly cook, and in just a minute the dressing will reach the desired density. Sprinkle cheese on the pasta. Now wonderful culinary masterpiece you can treat guests.

Carbonara pasta with bacon, cream and mushrooms

Preparing quickly and not at all difficult. The dish has an incredible mushroom aroma and a delicate creamy taste.

List of components:

• Parmesan cheese - 150 g;
• Bacon - 100 g;
• Onions - 2 pieces;
• Spaghetti and fresh champignons - 200 g each;
• Egg yolk - 3 pieces;
• Garlic - 2 cloves;
• Cream - 150 ml;
• A teaspoon of butter;
• Ground black pepper, salt - to the taste;
• Vegetable oil - 3 large spoons.

Cooking carbonara pasta with bacon and mushrooms:

1. Finely chop the peeled garlic clove and put on a heated with butter frying pan. Fry literally half a minute;
2. Put smoked meat there, cut into thin strips, fry for about three minutes, not forgetting to stir, until the fat is melted;
3. Peeled and sliced ​​into small cube sauté the onions until light golden in a pan with the addition of vegetable oil... Next, place in a saucepan, set aside;
4. We cut the washed, dried mushrooms into thin plates, fry them until golden brown in vegetable oil;
5. Pour 100 ml of cream into a saucepan (where we put the fried onions), add salt, pepper. Add champignons, simmer on a low flame for about 6-7 minutes;
6. We grate Parmesan with medium holes. Put the yolks in a bowl, which you need to shake a little, sprinkle with pepper and salt;
7. Then add the remaining cream (50 ml) and add the cheese;
8. Boil spaghetti in slightly salted water until cooked;
9. Put hot spaghetti in a frying pan, add Parmesan dressing, smoked meat and mushrooms, stir quickly.

We serve culinary miracle hot, sprinkle with grated cheese on top.

Carbonara with poached egg from Yulia Vysotskaya

This step by step recipe at home will help to make carbonara from available ingredients, as close as possible to the original. As in the classic Italian version, no cream is used here.

For 4 servings you will need:

• Spaghetti - 300 g;
• Bacon or smoked bacon with small layers of meat - 6 slices;
• Egg yolks - 4 pcs;
• Freshly ground black pepper - half a teaspoon;
• Sheep cheese - 90 g (can be replaced with any hard cheese);
• Sea salt, olive oil and vinegar - teaspoon each.

Cooking scheme:

1. We completely immerse the spaghetti in salted water, which has boiled, and cook for a couple of minutes less than it is written on the packaging for the product. We carefully drain the liquid into a separate container and leave;
2. Fry the strips of bacon in a hot frying pan with olive oil until crisps and put them on paper napkins so that the excess fat is absorbed;
3. Rub the cheese with a fine grater into thin shavings;
4. In order to make poached yolks, boil water in a small saucepan and turn off the gas. Pour in vinegar and lightly stir the liquid clockwise to form a vortex. In turn, lower the yolks into it for a couple of minutes, then remove it with a slotted spoon;
5. Pour 2/3 of the total amount of ground pepper to the bottom of a deep plate, put boiled hot spaghetti here, poached yolk, a little more than half of the cheese shavings, add a little water left after the cooking process, and mix everything well;
6. Add all the pepper, 3 egg yolks, bacon chips.

On this carbonara with bacon and poached egg is ready. Decorate the dish with the remaining grated cheese on top.

Video: Spaghetti Carbonara with Bacon Recipe