Unpleasant fermentation may occur in the stomach and, as a result, bloating. But sometimes it’s simply impossible to deny yourself the pleasure of having fragrant bacon and pasta on your plate. Moreover, both of these products can be prepared in different ways.
Hastily
In cases where the time allotted for cooking is extremely limited, you have to go against some rules. Although bacon and pasta are not ideal ingredients, people often use both in the same dish. This happens for two reasons. Firstly, the result of such a neighborhood has excellent taste characteristics. Secondly, bacon pasta is very easy to make. For this you may need the simplest products.
For 300 grams you need: onion, 40 grams of cheese, clove of garlic, salt, 200 grams of bacon and ground pepper.
Making bacon and pasta is easy.
- The first step is to boil the pasta.
- While they are boiling, you need to finely chop the onion, bacon and garlic.
- Fry the prepared products for 3 minutes in a well-heated frying pan.
- Add one and a half glasses of water and wait until it evaporates.
- Add the pasta, stir and immediately remove the pan from the heat.
- Before serving, the finished dish should be sprinkled with grated cheese directly in a portioned plate.
Everything is prepared very quickly. In addition, the recipe is so simple that even someone who has no knowledge of cooking can handle it.
Great addition
It turns out very tasty if you cook it. The aroma of such a dish will not leave anyone indifferent. To work, you only need 500 grams of spaghetti, spices, half a liter of heavy cream, 150 grams of Parmesan cheese, salt, basil and 200 grams of raw smoked bacon.
The entire cooking process can be divided into 3 parts:
- First you need to boil the pasta al dente, that is, until half cooked. This will take no more than 7 minutes after the water boils. Spaghetti should be strained and lightly sprinkled with oil so that it does not stick together.
- Now you can make the sauce. To do this, first of all, you need to fry the bacon literally until crispy. Add salt and cream, bring everything to a boil, then cook for a couple of minutes. Then you need to throw the cheese into the pan and wait until it melts. Only after this can you add basil and spices.
- In conclusion, all that remains is to combine both components and serve the dish to the table. This can also be done in different ways: pour the prepared sauce over the pasta or preheat both products together for 2-3 minutes.
Here everyone chooses exactly the option that suits them best.
Sleight of hand
There is another quite interesting one with bacon. True, this method requires special dexterity and dexterity. First you need to select the main ingredients.
For 300 grams of spaghetti, take half a glass of white wine, a clove of garlic, a tablespoon of butter, 200 grams of bacon, 4 egg yolks, salt, 4 sprigs of parsley, pepper and olive oil.
This dish should be prepared according to the following method:
- Cook the pasta until half cooked.
- At this time, cut the bacon into cubes and fry it in oil with garlic.
- Grate the Parmesan, and then add wine, chopped herbs and melted butter to it. Grind the products until mushy.
- Add the beaten yolks, add pepper and salt.
- Before serving, quickly combine both prepared semi-finished products. To make mixing products convenient, the plate must first be heated.
This dish should be eaten immediately after preparation. Once it cools down, it will lose its effect and taste.
The Italians have done a good job in the culinary field and have given the world a large number of delicious dishes. One pizza is worth it, it is now eaten absolutely everywhere. But other dishes also deserve our very close attention, one of these dishes is pasta, that is, various spaghetti and pasta with sauces and additives. There is such a wide variety of them that you could write more than one book of recipes. But today the purpose of my article will be Italian pasta Carbonara with bacon in two versions: with cream and without cream.
Why these two options? Because they are the most popular and they are the ones known to most people. But since the debate about how to cook Carbonara pasta more correctly and tastier will never subside, I won’t choose one of these options. After all, even the Italians themselves make a choice according to their own taste and in different provinces and regions of the country they prepare Carbonara in their own way.
Pasta Carbonara with bacon - recipe with cream
Both recipes for the wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for themselves what they like best. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy flavor and how amazing it mixes with the smoked bacon. When we have Carbonara for dinner there is a real celebration in our house. And there are reasons for this.
This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is, in principle, a dish that is most delicious in the heat of the heat, while the spaghetti is still hot and has not stuck together, and the sauce has not been absorbed. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist eating it all.
For this pasta, you can take classic spaghetti, capellini (thin and long) or linguine (wide and flat, like noodles). This is the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will remain wonderful, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not become overcooked. Italians prepare just such pasta.
You will need:
- spaghetti - 300 gr,
- bacon (or brisket) - 300 g,
- Parmesan cheese - 100 gr,
- yolks - 3 pcs,
- cream 10-20% - 200 ml,
- salt and pepper to taste.
Preparation:
1. Place a large pot of salted water on the fire to cook the spaghetti. Remember, there should be a lot of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To prevent spaghetti from sticking together and retain its shape, you need a lot of water.
2. Heat a frying pan on another burner. Add one teaspoon of olive oil if you have low-fat brisket instead of bacon. Fatty bacon doesn't need extra oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.
3. Once the water in the pan is boiling, insert the whole spaghetti into it. Do not break them under any circumstances, they should remain long. As the bottom of the spaghetti softens from the hot water, lower them with a spoon or fork until the spaghetti is completely submerged. After this, cook them, stirring lightly for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard ones take longer to cook.
4. While everything is crackling and gurgling on the stove, prepare the sauce. Place the egg yolks in a separate bowl. Use the whites for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is quite hard. Mix egg and cheese.
5. Now pour the cream into the bowl with the yolks and cheese. Mix everything well. You can add salt and pepper to your taste. The sauce is almost ready, all you have to do is combine it with the rest of the ingredients.
6. When the bacon is golden brown and crispy, turn off the stove or remove the frying pan from the heat. This is for a while until the spaghetti is ready.
7. Now let's get back to the spaghetti, you need to take them out of the water, drain them into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little stiff in the middle, a little elastic. This means it's time to take it out. The spaghetti will be ready in the frying pan along with the bacon and sauce from the residual heat. If you remove the spaghetti already fully cooked, it will be overcooked in the sauce and may stick together.
8. Place all the spaghetti in the pan with the bacon and mix everything well. Then add the entire sauce of cheese, cream and yolks. Stir in spaghetti, sauce and bacon.
9. Carbonara pasta with bacon is ready. Now, while it is hot and fragrant, place it on plates and sprinkle with grated Parmesan.
Urgently call everyone to the table and try not to swallow their tongues from this delicacy during the meal. Enjoy your meal!
My own advice. If you want to brighten the taste of the pasta, add one clove of finely chopped garlic to the bacon in a frying pan and fry. It will turn out simply amazing.
Classic recipe - carbonara pasta with bacon without cream
The second option for preparing Carbonara pasta (second in order of listing, not in taste) is Carbonara without cream. Believe me, many people consider this particular recipe to be classic Italian. Let’s not argue with them, especially since I think both options are good. You can cook both the first and second and try to decide which one you like better. This will be quite difficult to do.
The basis of the sauce in Carbonara pasta without cream is eggs, Parmesan cheese and the water in which the spaghetti was cooked. There is nothing surprising about this; Italians often use water to prepare sauces; it is much tastier than diluting sauces with plain water.
To prepare for 2 large servings you will need:
- spaghetti (cpellini, linguini) - 200 grams,
- bacon or brisket (raw smoked/dry-cured) - 150 grams,
- eggs - 2 pcs,
- egg yolk - 1 piece,
- parmesan cheese - 50 gr,
- olive oil,
- garlic - 2 cloves,
- salt and pepper to taste.
Preparation:
1. To ensure that all processes go quickly and in parallel, start by cooking spaghetti. Place water in a large saucepan on the fire and bring to a boil. Add a teaspoon of salt. Add spaghetti without breaking it and cook. Stir the spaghetti occasionally with a spoon to ensure it is fully submerged and cooks evenly. The cooking time should be indicated on the spaghetti package, but when in doubt, just taste it.
2. Heat a frying pan over medium heat and add a little olive oil. Take two cloves of garlic and crush them with a knife, placing it flat on top. Place crushed garlic in a frying pan in oil and heat thoroughly. We won’t eat garlic, we need it to give the oil a bright aroma; later it will need to be pulled out.
3. Cut the bacon or brisket into cubes. If you have strips of bacon already cut, simply cut them into small squares. Place the bacon in the pan and fry it lightly. Remove the garlic as soon as it starts to brown.
4. Break two whole eggs and one yolk into a bowl. Beat them with a whisk until the white and yolk are mixed. Then grate on the finest grater that you have Parmesan cheese. Add about two-thirds to the eggs and stir. Add freshly ground black pepper and a pinch of salt. You don't need a lot of salt because the bacon is already salted.
5. When the bacon gets a golden brown crust, you can add the prepared spaghetti to it. Drain them or simply fish them out with special tongs and place them directly in the pan with the bacon. Add a few tablespoons of water from the pan where the spaghetti was cooked. Stir everything a little and remove from the stove.
6. After you have mixed everything and removed the pan from the heat, pour the beaten eggs and cheese into the spaghetti and immediately start stirring. Due to the fact that the stove is turned off, the eggs will not cook but will turn into a thick sauce. Stir for a couple of minutes until the sauce evenly coats all the spaghetti. If you see that it is too thick and the Carbonara pasta is sticking, add a couple more tablespoons of water from the pan.
Proper Carbonara pasta should be juicy, the spaghetti should not stick together, but slide from the sauce. Bacon bits are common.
In the very center of Italy there is a world famous place called Lazio. It is this area that attracts tourists not only with the sights of Rome, but also with the opportunity to try the famous carbonara pasta and learn the secret of its preparation.
In any restaurant or cafe, hospitable chefs will be happy to feed a foreigner pasta with creamy cheese sauce. Cooks are proud of this recipe, especially since the birthplace of the pasta called “carbonara” is Lazio, and it has rightfully become a symbol of Italy.
The dish amazingly combines spicy and at the same time delicate taste. So are the Italians themselves: very emotional, at the same time sincere people.
Recipe for pasta carbonara with bacon and cream
Having tasted real carbonara in Rome, a tourist will certainly become a fan of it and will want to pamper himself and surprise guests with this dish at home. However, preparing identical pasta with sauce is problematic without having natural Italian products on hand: guanciale, pancetta, pecorino Romano cheese and fettuccine pasta.
Resourceful chefs from different countries wanted to enjoy the taste of carbonara pasta so much that they were able to select more affordable ingredients for the recipe. Now anyone can afford to appreciate the taste of the famous Italian dish, even if they have never been to Rome.
The most successful recipe can be considered carbonara with bacon and cream.
Ingredients for 4 servings:
- any durum pasta – 400 g;
- Parmesan cheese (can be replaced with another if necessary) – 100 g;
- bacon – 150 g;
- cream – 100 g;
- egg – 3 pcs;
- garlic – 2 cloves;
- basil, black pepper;
- olive oil for frying;
- salt.
Pasta (pasta) should not be overcooked. For 400 g of pasta you will need 4 liters of water, to which salt and, if desired, a little olive oil are added.
While the pasta is cooking, you need to start preparing the carbonara sauce.
First stage. First, cut the bacon into very thin strips. The product itself must be selected with a large fat layer. Pieces of bacon should be placed in a hot frying pan without oil; it will fry using its own lard. When the bacon is golden brown, you can remove it from the pan onto a paper towel to remove excess fat.
Next comes the turn of the garlic; it should be finely grated or passed through a press. Grease a frying pan with a small amount of olive oil and sauté the garlic in it until golden, 1-2 minutes.
Second phase. Now you need to work on the creamy part of the sauce. Beat the eggs into a deep plate and beat with a fork until smooth. Pour cream into the mixture (the thicker the better), add salt, and beat again. Grate the cheese on the finest grater, add to the mixture and stir.
How to properly prepare pasta carbonara
Drain the water from freshly cooked pasta by placing it in a colander. The hot pasta should be immediately placed in a bowl with the sauce, stir vigorously to evenly distribute the cream cheese sauce over the pasta. Next, garlic and bacon are added to the paste, and all ingredients are mixed again.
Place the pasta on plates and generously sprinkle each portion with black pepper and chopped basil. You need to eat the pasta with sauce right away, while the dish is hot.
Carbonara pasta with bacon and cream: recipe without garlic
A special method of preparing pasta with sauce without garlic is worthy of attention. This is how carbonara is prepared when you want to get a very delicate, soft taste. The pasta itself is also cooked using a special method.
Ingredients for 2 servings:
- spaghetti – 200 g;
- egg – 2 pcs;
- cream – 50 g;
- bacon – 80 g;
- cheese – 80 g;
- vegetable oil;
- salt, black pepper.
The bacon should be cut into thin strips and fried in a frying pan with butter.
Pour cream into a bowl, beat in eggs, add pepper. The cheese should be crushed into shavings, added to the creamy-egg mixture (reserve 30 g for sprinkling the finished dish), and stir.
Carefully place the spaghetti into boiling salted water (2 liters) and remove from the stove 3-4 minutes before it is ready. Drain the pasta into a separate bowl; no need to rinse.
Place the pasta in a frying pan with the bacon, pour in a little broth in which the spaghetti was cooked. Over very low heat, you need to simmer the pasta for a couple of minutes until it reaches the desired readiness.
Pour carbonara sauce into the pan with the spaghetti and bacon, turn off the heat and stir.
The pasta is placed on plates immediately and the remaining cheese is sprinkled on top.
Important nuances
- Before placing portions into plates, it is better to heat the dishes in the oven.
- The finished dish can be supplemented with any fresh herbs and seasonings to taste.
- Italians like to place pasta on a plate in the shape of a nest, and beat a raw yolk into the middle.
- You can add other ingredients to carbonara pasta: white and red onions, mushrooms, wine, ham, chicken, nutmeg.
- Cherry tomatoes, olives, and sweet peppers will help you serve the dish beautifully.
You should try making carbonara pasta at least once. The recipe allows you to express your culinary imagination without any restrictions. Maybe you will be able to come up with your own, original way of preparing pasta with sauce, which will become a new masterpiece.
Pasta carbonara is perhaps one of the most famous Italian dishes. If you haven’t yet learned how to cook pasta in a delicate creamy sauce, with bacon and cheese, then it’s time to correct this annoying misunderstanding! Especially for you - a classic recipe with photos on how to cook spaghetti carbonara at home.
In modern cooking, there are dozens of variations of carbonara. Even in Italy there is no single standard; pasta is prepared with or without cream, different types of pasta are used, a whole egg is added or only yolks are used. In some restaurants, for example, an egg is added to the plate when serving, which results in home-style carbonara pasta, when the guest must stir the pasta himself and thus bring it to readiness. But all these variations have something in common. All recipes, without exception, include: pasta (most often thin spaghetti), as well as bacon, egg and cheese.
Main Products
- For carbonara, take high-quality durum wheat spaghetti. The thinner the pasta, the better the sauce will spread over it. They need to be cooked in a large amount of salted water, until they are “al dente”, that is, “to the bite”, slightly undercooked.
- It is ideal to use pancetta, a traditional Italian bacon. It's essentially a fatty cut of pork belly cured in salt, sage and rosemary. Guanciale - salted, unsmoked pork cheek - is also suitable. Well, if you couldn’t find them, feel free to take a piece of cured bacon or smoked brisket.
- Pecorino Romano cheese is suitable. If you don't like its harsh taste, you can replace it with Parmesan, which goes great with this dish.
- Cream can be added to pasta or carbonara can be prepared without it. A fresh dairy product with a fat content of 10-15% is suitable.
- The eggs form the base of the sauce, bringing all the ingredients together and being cooked through by the heat of the freshly cooked pasta. They must be fresh! For the perfect sauce, for every 0.5 kg of spaghetti, take 3 eggs and 1 cup of cheese.
Cooking technique
The most important thing in preparing pasta carbonara is to incorporate the sauce in such a way that it does not curdle when it comes into contact with the hot pasta. To prevent the egg from curdling, cooks use various tricks: let the pasta cool for a few seconds, combine the pasta and slightly cooled sauce, etc. But in general, the technique remains the same:
You need to fry the bacon;
- prepare a raw filling from cheese and eggs;
- boil the pasta;
- add filling and bacon to spaghetti;
- Sprinkle with grated cheese and season with freshly ground black pepper.
If you properly prepare all the products and add the sauce, then there should be no difficulty in evenly distributing the egg-cheese mixture. Strictly follow all the recommendations in the recipe with photos, and you will probably succeed!
Ingredients
- spaghetti 150-170 g
- bacon 100 g
- 15% cream 150 ml
- pecorino or parmesan 50 g
- egg yolk 1 pc.
- salt to taste
- black peppercorns 5 pcs.
How to cook spaghetti carbonara
First I put water on the spaghetti. While it was boiling, I cut the bacon into thin slices (without the skin).
I put it in a heated frying pan and fried it for 5-7 minutes over medium heat so that the fat was rendered and the bacon itself acquired a beautiful blush.
Then I poured the cream into the pan. Warmed it up, but didn't boil it.
I prepared the dressing. To do this, I combined raw egg yolk and grated cheese in a small bowl (reserving a little for serving). Mixed with a fork.
I crushed several black peppercorns in a mortar.
Meanwhile, the water had already boiled. I salted it and boiled the spaghetti - 1 minute less than indicated on the package. I combined slightly undercooked pasta with bacon and cream (at that point it will still be warm, but will have time to cool to room temperature). Mixed with a spatula.
And immediately, without hesitating for a minute, she put the egg-cheese mixture into the frying pan. Mixed quickly. Due to the heat of the spaghetti, the cheese will melt, the egg will reach the desired degree of readiness and will not curdle - firstly, a lot of cheese is used, and secondly, only the yolk, and cream and bacon will slightly lower the temperature of too hot spaghetti.
As a result, the sauce will completely envelop the pasta, soak it and saturate it with the taste of bacon and cheese.
Spaghetti carbonara should be served immediately after cooking, sprinkled with grated cheese and freshly ground black pepper (no need to spare it).
Agree, it is not at all necessary to visit expensive restaurants, even at home it is quite possible to prepare carbonara - very tasty, tender and aromatic. The main thing is to buy a piece of bacon, good spaghetti and the right cheese. Bon appetit!
What Russian doesn't like driving fast, and what Italian doesn't like pasta? Pasta, or more correctly pasta, is a symbol of Italy. It’s not for nothing that the whole world jokingly calls Italians “pasta people.” Any Italian housewife can prepare hundreds of variations with a variety of fillings. They are made with meat, vegetables, seafood, and various gravies.
Origin story
Pasta carbonara is a combination of spaghetti with a sauce of guanciale (unsalted pork jowl), egg yolks, pecorino Romano (aged sheep's milk cheese), and spices. Unlike other Italian delights, this the recipe was invented relatively recently, around the middle of the 20th century. As is often the case with famous dishes, the history of its creation is vague.
There are several versions, one of which says that this recipe was invented during the war. The soldiers of the American army who were in the south of Italy experienced constant problems with the supply of food. The ingredients available to them were stewed pork and powdered eggs.. When they got tired of the stew in its pure form, they asked the Italians for pasta.
There is also a version that the recipe was invented by coal miners (carbonaio) who worked in the Apennine mountains. The first mention of carbonara was in 1954, when it was included in Elizabeth David's recipe book.
Carbonara is national food for the Italian region of Lazio. Different regions of Italy have their own recipe for this dish; there is a version with brisket instead of cheek, as well as a version with the addition of cream.
How to choose ingredients?
Carbonara consists of two parts: pasta and sauce. The most common type of pasta used for it is spaghetti. You need to choose the right spaghetti. They are made from durum wheat. The higher its class, the higher the quality of the product. In no case do not break them during cooking, you need to carefully immerse the products in boiling water.
The classic version of the sauce for carbonara was made from guanchile. This salted unsmoked Italian pork jowl. You can replace it with brisket or ham, and you can also take bacon. If you don't eat meat, use zucchini, sun-dried tomatoes, or any other vegetables instead.
Another classic was Pecorino Romano.(this is an aged sheep's milk cheese). Finding one on the shelves of Russian stores will not be easy, and its taste is specific even to Italians. That is why it was mixed with Parmesan cheese, or completely replaced with it.
You can blend several cheeses to create a more flavorful flavor. For those who like a spicy taste, you can even add blue cheeses.
The traditional sauce contains egg yolks. They added without processing and cooked from the heat of hot pasta. Choose only high-quality and fresh eggs. It is important not to oversalt the pasta. It is best to only salt the water in which the pasta will be cooked.
To create this dish you will need saucepan, gravy ladle and deep frying pan. And, of course, speed is important, because the filling and pasta need to be combined while they are still hot.
Cooking options
How to cook carbonara with bacon and cream and other varieties of this dish? In order to experiment with different recipes, you need to know the basic one.
A traditional dish
Required Products:
- 150 g spaghetti;
- 100 g guanchile;
- 100 g pecorino romano;
- 4 egg yolks;
- olive oil;
- pepper, salt, garlic.
What to do:
1. Heat the olive oil in a frying pan and add a finely chopped clove of garlic to it. Fry the garlic until golden brown.
2. Cut the guanchile into thin pieces and throw into the frying pan. Don't overcook them to prevent them from becoming tough.
3. Place a pot of water on the fire to cook the spaghetti, salt the water. As soon as the water boils, add pasta to it. You will find the exact cooking time on the package. It's best if you subtract two minutes from it.
4. For the gravy in a bowl you need mix 4 yolks with grated picorino romano. Add a little salt and pepper there. There is no need to beat the ingredients, you just need to mix them.
5. Spread the sauce over the cooked pasta. It should rise slightly on the still hot pasta. Top with fried guanchile.
6. You can decorate the dish fresh basil leaves.
This recipe is traditional for Italy. But since it is not easy to find all the necessary products for it, many people liked another option.
With cream and bacon
To prepare pasta carbonara with bacon and cream according to the recipe you will need the following: Ingredients:
- 250 g spaghetti;
- 100 g bacon;
- 4 yolks;
- 100 ml heavy cream;
- 50 g parmesan;
- garlic, vegetable oil, salt, spices.
What do we have to do:
1. Heat oil in a deep frying pan. Place a finely chopped clove of garlic there. Fry for two minutes until golden brown.
2. Finely chop the bacon. This can be done either in strips or cubes. Add to the pan. Fry over medium heat for a few minutes to render out the fat.
3. Pour water into a saucepan and salt it. After boiling, add the spaghetti to the water and cook for 1 minute less than indicated on the package. Drain the finished pasta in a colander and rinse.
4. For the gravy, combine the yolks, cream, salt, pepper, and grated Parmesan. There is no need to beat the sauce, you just need to mix all the ingredients.
5. Mix hot spaghetti with sauce. It should come from the heat of the pasta. Add fried bacon to them.
6. You can decorate the finished dish with basil or parsley.
Although spaghetti is considered traditional for carbonara, it can easily be replaced with other types of pasta, such as fettuccine.
Do you know how to prepare a traditional Sicilian dessert - waffle rolls with delicate cream? Check it out!
You will find a recipe for Bolognese pasta at home in this one.
With fettuccine
Ingredients:
- 500 g fettuccine;
- 8 slices bacon;
- 300 g cream;
- 4 yolks;
- 80 g dry white wine;
- 50 g parmesan;
- garlic, parsley, butter, salt.
What do we have to do:
1. First you need to properly prepare the bacon. To do this, the slices are cut into thin strips. It is thrown into a hot frying pan along with a finely chopped clove of garlic. Everything is fried over medium heat for a few minutes until golden brown.
2. After the garlic and bacon have browned, add dry white wine to the pan and simmer for 5 minutes. There is no need to cover the pan with a lid.
3. Toss the fettuccine pasta into a large amount of boiling salted water. Cook for a minute less than indicated on the package. Place the finished pasta in a colander, rinse, and throw back into the pan.
4. To prepare the gravy, mix cream, yolks, finely grated Parmesan and spices. There is no need to beat the sauce, you just need to carefully mix all the ingredients.. Finally add chopped parsley.
5. Add the finished sauce to the pan with the bacon, mix well. 6. Place the fettuccine pan on the heat and add the gravy and bacon. Simmer for one minute to thicken the sauce a little.
