Recipe for carbonara at home. Carbonara, cooking the most tender pasta

One of the most delicious dishes you can make with pasta is carbonara pasta. This Italian treat delights chefs and housewives around the world, since the set of ingredients is quite simple, the cooking time is no more than half an hour, and the result is “belissimo”, as they would say in the homeland of carbonara.

Pasta carbonara is pasta (most often spaghetti) with finely chopped guanciale served with egg yolks and parmesan sauce. Guanciale - dry-cured pork cheek, but for a long time carbonara has been cooked everywhere with pancetta - dried bacon with herbs, or with ordinary raw bacon. For a more delicate, thick consistency, cream is added to the sauce.

Pay attention to such a dish as carbonara with bacon. A classic recipe with a photo describes in detail all the cooking processes step by step.

Carbonara recipe with bacon and cream

The most popular carbonara with bacon. The classic recipe with photos will help you learn how to cook it, follow it step by step and pay attention to the tips.

Advice: classic carbonara requires natural parmesan cheese. But if it is not possible to buy this particular variety, without sacrificing taste, it can be replaced with cheeses such as Grana Padano or Pecorino Romano.

Ingredients

Servings: - + 4

• Spaghetti 200 g
• Bacon 150 g
• Eggs 3 pcs.
• Parmesan 50 g
• Butter 20 g
• Olive oil 40 g
• Cream 100 ml
• Garlic 2 cloves
• Ground black pepper taste
• Salt to taste

per serving

Calories: 567 kcal

Proteins: 24.3 g

Fats: 38 g

Carbohydrates: 31.8 g

20 minutes. Video recipe Print

Separate the yolks from the whites. Beat the yolks, adding a little ground black pepper and a pinch of salt to them. You need to put salt in very small quantities if you use not raw bacon for cooking, but pancetta, since it is quite salty in itself.

Finely grate the Parmesan and stir it into the egg yolks. Pour in the cream, mix well again. Set the container with the mixture aside for now, you will need it later.

Put a pot of spaghetti water on the fire, salt the water. There should be plenty of liquid when cooking any pasta. For the amount indicated in the recipe, you will need about a liter. At the same time, put a large skillet on the fire to prepare the sauce.

Submerge spaghetti in water as follows: stand upright and slowly press until all the pasta is submerged. Then reduce the heat to a minimum, mix the contents of the pan and cover with a lid.

While the spaghetti is cooking, melt the butter in a frying pan and add the olive oil to it. Press down the peeled garlic cloves with the handle of a knife and send them to the pan.

Cut the bacon into cubes about 1 x 1 cm and fry it in a pan with garlic until it starts to brown. Then remove the garlic.

Using tongs, remove the spaghetti from the water and transfer to the skillet with the bacon, toss well. Pour in a little water in which the pasta was cooked, hold on fire for a couple more minutes and remove.

Pour sauce over spaghetti and mix thoroughly. It is imperative that you add the sauce only when the pan is removed from the stove, because otherwise the eggs will curdle. Pasta carbonara with bacon and cream is ready!




Advice: prepare and grind all the ingredients as necessary in advance, so that later you can only process them according to the recipe. You need to cook pasta carbonara quickly, it is important not to overdo spaghetti in water so that they do not boil.

Choosing the Ingredients for the Perfect Carbonara

Half the success of any dish depends on the right ingredients. In carbonara, some of them are subject to a number of strict rules.

Cheese- certainly solid, natural, aged for a long time. These definitions include Parmesan, or Parmigiano Reggiano, as well as Grana Padano and Pecorino Romano. Remember: only they and no others are suitable for classic carbonara. It was not possible to buy any of these cheeses - postpone cooking until better times. Any other cheese will not spoil the taste, but it will no longer be a classic carbonara pasta.




pancetta- it is this meat ingredient that the Italians put in the carbonara pasta recipe with bacon and cream. And in the homeland of this dish - in the Lazio region of Italy - they use guanciale. This is dry-cured pork cheek, which is cooked with salt and spices. It is more aromatic than other pork products, and therefore gives the carbonara a special taste. But it is not forbidden to replace this ingredient with bacon or any quality ham, smoked chicken.

Cream for carbonara pasta, it is better to use fat, at least 33%. Then the consistency of the sauce is exactly the way it should be: homogeneous, creamy, thick, with a delicate creamy taste. To reduce the calorie content of the dish, many housewives replace cream with boiled milk. But the chefs of the best Italian restaurants claim that cream is not required for classic carbonara, as it neutralizes the taste of the rest of the ingredients, and it is no longer so bright. But then you need to put a little more butter in the dish.

Olive oil can be replaced with refined sunflower. So if it was not at home at the time of preparation, do not be discouraged: you can still cook the classic carbonara with bacon and cream.

Eggs- an obligatory, irreplaceable ingredient of this dish, if we are talking about the classic carbonara. According to the recipe, the sauce is made from egg yolks. But many cooks use one of the eggs they use to make the sauce whole, along with the protein. This makes the sauce thicker.

If you get away from the classic version of the recipe, you can experiment with carbonara pasta in different ways. For example, people who do not eat meat replace bacon with mushrooms. Some people add their favorite spices to the sauce. Someone cooks this pasta only in butter, without adding olive oil. There are many options.



But any carbonara pasta should be served immediately, as soon as it is cooked, on heated plates so that it does not cool down for as long as possible. Reheated carbonara is also delicious, but its consistency is not the same. When serving, sprinkle the treat on top with finely grated parmesan, garnish with a sprig of basil.

You know how to cook pasta carbonara at home with cream and bacon, how it should be in the classic version, and what ingredients can be replaced or removed in it so as not to spoil the dish. Many housewives are wondering: is it possible to cook carbonara in a slow cooker? You can, but it's better to follow the classic recipe. Enjoy your meal!

Today carbonara pasta is served in almost every restaurant whose menu includes Italian dishes. The delicate taste of the sauce based on cream and parmesan does not leave indifferent those who try this dish. We will tell you how to cook 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 needs to be cooked for more than two hours, carbonara with cream cooks very quickly. The whole process will take no more than half an hour, so the carbonara recipe will come in handy for every hostess 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 meal for two. For a large company, increase the amount of ingredients. To make homemade carbonara pasta appear on your table, you will need the following products:

• Pasta from durum wheat. It does not have to be spaghetti at all, as in the photo, the shape can be absolutely any:, conchili,.
• Cream 30% fat - half a liter.
• Hard cheese - 100g. Classic carbonara is a mixture of grated Parmesan and spicy Parmigiano Reggiano, but any hard cheese can be used.
• Garlic - 2 cloves.
• One large onion.
• Bacon - 150g. In the classics, it is used - salted pork cheek, but any ham will do.
• A mixture of ground peppers.
• Olive oil.
• Eggs - 3 pieces.
• Salt.

There are many variations of cooking spaghetti carbonara. In addition to key ingredients, green peas, spinach, mushrooms, asparagus and many other most unexpected ingredients can be added to the dish. If you like carbonara with bacon and cream, you can easily diversify this dish by including products that go well with cream sauce. In addition, according to some recipes, the yolks are added whole, in others they are mixed with cream, and someone cooks at all.

Step by step process of making carbonara

Having prepared all the components, let's start cooking. We conditionally divide the whole process into 2 stages: and.

Cooking pasta

You can either buy pasta from the store or make your own. It must be cooked until al dente, not exceeding the time indicated in the instructions for cooking on the package. It is important not to overcook the pasta, otherwise the result may not meet expectations. The approximate cooking time is 10 minutes, but this period may vary depending on the form and manufacturer. Fresh pasta is cooked a little less.

The instructions for this step are as follows:

1. Pour some olive oil into boiling water.
2. Add salt.
3. We send our spaghetti to cook, stirring occasionally.
4. Drain the cooked spaghetti into a colander and let the water drain completely.
5. We return the pasta to a warm saucepan, where it will wait for a meeting with the sauce.

cooking sauce

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

1. Take a deep frying pan. Pour olive oil into it.
2. We send the onion and garlic cut into small cubes into the heated oil, cutting the slices in half. Before serving, the pieces of garlic will need to be removed from the dish.
3. Cut the ham or bacon into small pieces, a little more than onion cubes.
4. Immediately send the bacon to the pan.
5. Stirring, fry until the onion is browned and the bacon “floats”.
6. Now turn off the stove.
7. Take a container and pour cream into it, add grated cheese, leaving 20 grams to sprinkle spaghetti carbonara on top when serving.
8. Separate the yolks, the whites will not be useful to us. From proteins, by the way, it will be possible to bake quick macaroons for tea.
9. Add the yolks to the cream and cheese, a little salt and pepper, mix everything.
10. In the pan, which has already cooled down a bit, add our creamy mixture and immediately add the warm pasta. We mix everything, not forgetting to get the garlic cloves from the dish.

Our bacon carbonara is ready. Can be served at the table. Enjoy your meal!

Video: Cooking carbonara pasta

Spaghetti "Carbonara" originally from Italy won the hearts of many sophisticated connoisseurs of haute cuisine. Today, pasta is served in all major restaurants, pizzerias and cafes. However, many housewives prefer to cook spaghetti at home, mastering the culinary niche. We will give the most delicious recipes, which often contain bacon, cream, cheese.

Pasta "Carbonara": a classic of the genre

• olive oil - 120 ml.
• spaghetti (durum wheat) - 1 pack
• chicken yolk (raw) - 4 pcs.
• garlic - 3 cloves
• cheese "Parmesan" or "Pecorino" - 220 gr.
• bacon "Pancetta" - 260 gr.

1. First you need to boil the pasta. Pour 1 liter into the pot. water for 120 gr. spaghetti, wait for the first bubbles. Add 60 ml. olive oil, lower the burner to medium. Send the pasta inside, stir.
2. The duration of heat treatment depends on the manufacturer. The expiration date is on the back of the pack. For carbonara, spaghetti is brought to half-cooked state (al dente state). This means that the core must remain solid.
3. While the spaghetti is cooking, chop the pancetta into slices, send to a frying pan with 60 ml. oils. Fry until the fat becomes transparent. It is important to follow the structure, the pancetta should not be overdried.
4. Turn off the heat and let the bacon cool to room temperature. Meanwhile grate the cheese. Beat the yolks with a fork or a mixer, combine with half the volume of the whole cheese (110 gr.). Add ground pepper to taste.
5. Put the bowl with the egg mass on a steam bath, stir for 10 minutes. Mix bacon with steamed sauce, heat again, do not stop stirring. Spaghetti is already boiled, remove them and leave in a colander to drain the water.
6. After 3 minutes, send the pasta to the bacon and sauce, mix well. Serve garnished with the rest of the cheese.

Carbonara with mushrooms and ham

• cheese "Parmesan" (or another, hard variety) - 230 gr.
• garlic cloves - 3 pcs.
• egg noodles - 300 gr.
• butter - 30-40 gr.
• mushrooms (preferably champignons) - 125 gr.
• bulb - 1 pc.
• egg - 4 pcs.
• high fat cream (from 27%) - 210 ml.
• ham - 130 gr.

1. Bring water to a boil, salt, send the noodles to boil. Don't stop interfering. Boil pasta until 80% done. Now get on with the mushrooms. They need to be cleaned and washed, then chopped into plates along the leg.
2. Separately chop the ham with onions. Garlic can be passed through a press or cut into thin slices. Place butter in skillet and melt. Saute garlic and onion on it. When vegetables drop in volume, add mushrooms with ham.
3. Proteins are not needed, separate only the yolks. Combine them with salt and ground pepper. Grate the cheese and stir in here. Add chilled cream. Work the whole mass with a blender or mixer. Pour the sauce into the pan, simmer for 5 minutes.
4. Now shake the noodles in a colander to drain the water. Transfer pasta to skillet with eggs. Stir, turn off the burner, cover with a lid. Serve after 10 minutes of infusion.

Carbonara with chicken and sesame

• cream (fat content from 25%) - 125 gr.
• hard spaghetti - 0.3 kg.
• sesame (white) - 20 gr.
• garlic - 2 cloves
• chicken fillet - 250 gr.
• eggs - 3 pcs.
• olive oil - 90 ml.
• Parmesan cheese - 60 gr.

1. Boil water for cooking, pour in oil and salt. Send the spaghetti inside, cook them at an average mark of 6-7 minutes. It is necessary to bring the pasta to a state of semi-cooking.
2. Now get on with the chicken. Rinse, dry with paper towels. Remove the film from the fillet, chop the meat into cubes 2 * 2 cm in size.
3. Garlic is not passed through a crusher, but chopped into thin plates. Mix it with chicken fillet, place in a frying pan with hot oil. Fry for 3 minutes on high heat, then reduce power.
4. The total duration of meat languishing is 8 minutes, no more. After this time, salt the dish, pour in the cream. Reduce heat, simmer uncovered for 5 minutes.
5. Make a dip of beaten eggs, sesame seeds, grated parmesan and salt to taste. Now work through the composition with a mixer and pour over the chicken. Spaghetti is ready, leave them in a colander, then transfer to a frying pan and simmer for 3 minutes.

• garlic cloves - 4 pcs.
• eggs - 2 pcs.
• basil leaves - 40 gr.
• olive oil - 60 ml.
• asparagus - 430 gr.
• noodles (durum wheat) - 240 gr.
• tomatoes - "Cherry" 280 gr.
• Parmesan cheese - 100 gr.

1. First, prepare the necessary products by collecting them in one place. Asparagus should be cut into pieces 2-3 cm in size. It is advisable to chop the tomatoes in half, and grate the cheese.
2. Now get on with the noodles. Boil it in boiling water, salted in advance. Bring the pasta to half cooked. Pick up a large frying pan, pour in olive oil and heat it up.
3. Roast the asparagus for 4 minutes. Add chopped garlic to this, pass for another 45 seconds. Pour the cherry tomatoes, cover the dishes, simmer the contents until softened (about 5 minutes).
4. In another bowl, combine grated cheese with eggs, salt and pepper. Start whipping vigorously with a whisk, making a homogeneous sauce. Set aside the boiled noodles in a colander, after 2 minutes put them in a frying pan.
5. Pour over the egg mixture and mix well. Turn on the fire, simmer the dish for 2 minutes. After this time, let the paste stand for a quarter of an hour. Serve sprinkled with grated cheese.

Carbonara with basil and cream

• nutmeg - 3 gr.
• bacon - 165 gr.
• basil (greens) - 3 sprigs
• egg - 3 pcs.
• spaghetti - 280-300 gr.
• olive or corn oil - 60 ml.
• cream with a fat content of 22% - 140 gr.
• garlic cloves - 2 pcs.
• Parmesan cheese - 125 gr.

1. Spaghetti and sauce are cooked at the same time. First, fill a pot with water, boil and salt. Send the pasta inside, cook for 7 minutes until al dente (half done).
2. To make the sauce, chop the bacon into sticks and the garlic into wedges. Send to a frying pan with oil and fry until crusty. In another cup, combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
3. Whisk the egg mixture with a fork. Place boiled spaghetti with bacon and garlic. Pour in the sauce and heat for 3 minutes. Grate some parmesan, sprinkle with carbonara and serve.

Carbonara with sea cocktail

• tomato paste - 160 gr.
• olive oil - in fact
• garlic cloves - 2 pcs.
• sea ​​cocktail - 250 gr.
• hard spaghetti - 280-300 gr.
• cream with a fat content of 35% - 260 gr.
• cheese - 60 gr.

1. First, remove the sea cocktail from the freezer, let it thaw. Drain the remaining liquid and remove the ice, rinse the contents by throwing them on a sieve. Let dry.
2. Fill a pot with water, put on fire and wait until it boils. Pour in olive oil, salt. Place the pasta inside, cook at an average mark of 8 minutes (the countdown is from the moment of boiling).
3. Remove the husk from the garlic, chop it, fry in oil. Send a seafood cocktail here, simmer for 3 minutes. After this period, add tomato paste, continue cooking for another 3 minutes.
4. When the liquid boils away, salt the dish and add pepper. Add heavy cream, keep stirring. Transfer the boiled pasta to the pan, turn off the heat. After a quarter of an hour, serve, sprinkled with cheese.

Carbonara with minced meat

• garlic cloves - 4 pcs.
• minced pork and beef - 450 gr.
• olive oil - in fact
• hard spaghetti - 250 gr.
• tomatoes - 100 gr.
• onion - 45 gr.
• butter - 60 gr.
• Parmesan cheese - 120 gr.

1. Remove the husk from the onion and garlic, chop the vegetables. Place in a skillet, pour in olive oil. Bring the composition to readiness (golden color). Rinse tomatoes, cut out inedible areas, chop into cubes.
2. Stir in the garlic and onion, cover the pot with a lid and simmer for 8 minutes. When the components decrease in volume, transfer them to a bowl, wash the pan.
3. Now separately fry the minced meat in olive oil. It should turn pale and crusty. Don't forget to pepper and salt the meat. Mix all the ingredients, insist on low heat under the lid for 5 minutes.
4. Now get on with the pasta. You need to salt the water, boil, boil spaghetti in it for 7 minutes. When the time comes to an end, send the products to the pan and fry in butter.
5. Combine spaghetti with minced meat and vegetable dressing, mix. Warm up the plates, spread the carbonara on them, sprinkle with cheese. Garnish separately with mint or basil.

• olive oil - 125 ml.
• hard cheese (Parmesan is suitable) - 80 gr.
• spaghetti - 330 gr.
• garlic cloves - 3 pcs.
• eggs - 2 pcs.
• bacon - 150 gr.

1. Salt the water in which the pasta will be cooked. Bring to a boil, pour in 60 ml. olive oil. Place the spaghetti inside, cook for 8 minutes over medium heat. Then put in a sieve to drain the liquid.
2. Grind the garlic in slices, in no case do not pass it through the press. Chop the bacon into strips. Mix the ingredients, fry on the remnants of olive oil. After 5 minutes, add pasta.
3. Whisk the eggs separately and add to the spaghetti. Stir the ingredients while continuing to simmer over low heat. Grate the cheese, sprinkle pasta over it. Proceed to the tasting, spreading out on plates.

Carbonara with shrimps

• hard cheese (Parmesan is suitable) - 80-100 gr.
• frozen shrimp - 350 gr.
• Provencal spices - 20 gr.
• spaghetti - 280 gr.
• cream with a fat content of 35% - 125 ml.
• bacon - 200 gr.

1. Pour the cream into a saucepan, heat to 50 degrees. Grate the cheese, add to a heat-resistant container, heat for 8 minutes. Stir constantly so that the composition takes on a homogeneous structure.
2. While the cream and cheese are boiling, chop the bacon into sticks or thin slices. Defrost shrimp naturally, rinse and pat dry.
3. Boil seafood in water, salting the liquid. Heat treatment takes 3 minutes. Separately, cook the spaghetti by dropping them into the boiling liquid.
4. Remove the cream cheese from the burner and add the bacon, pasta and shrimp to it. After placing the entire dish in the pan, cover with a lid. Simmer for 3 minutes, then serve immediately.

Carbonara with mushrooms in a slow cooker

• olive oil - 65-75 ml.
• high-fat cream (from 32%) - 240 gr.
• spaghetti - 250 gr.
• mushrooms - 350 gr.
• Parmesan cheese - 140 gr.
• onion - 50 gr.
• garlic - 3 cloves

1. Fill the multicooker bowl with boiling water, salt and add a little olive oil. Send the spaghetti inside, cook for 7 minutes on the "Pasta" or "Cooking" mode.
2. While the appliance is running, prepare the mushrooms. They need to be washed, cleaned, dried and cut into thin slices along the fibers. Onions are chopped in half rings.
3. On the stove or in the microwave, heat the cream to 60 degrees. Grate the cheese, mix it into the milk composition. Put the boiled pasta on a sieve, then in another clean bowl.
4. Wash the multicooker, dry it. Pour oil into the bowl, send the onion and mushrooms inside. Pass the contents on the "Frying" function for 10 minutes.
5. When the mushrooms are fried and the onions are golden, add the chopped garlic. Add pepper and salt, stir. Fill the dish with the cream cheese mixture.
6. When the “Frying” function comes to an end, set the “Stew” solution for 10 minutes. Stir the composition without closing the multicooker with a lid. At the end, add pasta, let stand on the "Heating" program, taste.

Make pasta "Carbonara" according to the classical technology. Take a closer look at recipes with the addition of ham, bacon, mushrooms, asparagus, Parmesan cheese. Prepare spaghetti with a sea cocktail or separately shrimp, eggs, sesame seeds, chicken, tomatoes.

Video: classic carbonara pasta recipe

The love of Italians for pasta is legendary. Most often in sunny Italy, pasta is served with various sauces, tasty and satisfying. The Italians came up with carbonara sauce specifically for pasta. The culinary specialists have chosen the ingredients so that they set off the taste of spaghetti, but do not "clog" it. This sauce is a relatively new invention. It was invented in the middle of the twentieth century. But pasta with egg sauce so quickly gained popularity in the world and became associated with Italy that today it is even hard to believe in the recent absence of a dish in the local cuisine.

The history of the creation of the dish is shrouded in legends. According to the most popular version, the recipe for pasta sauce was invented by Italian coal miners.

Carbonara Sauce Recipe: Two Looks at a Classic

If you ask an Italian for a classic recipe for carbonara sauce, the answer will depend on the region of residence of the interlocutor. Each region adheres to its own recipe, it is called the classic one. For the most part, Italians believe that the original recipe for spaghetti carbonara sauce should be prepared from guanchille (raw-cured pork cheeks) and pecorino romano (sheep cheese). In Italy, another recipe is also popular - with cream, bacon.

In the world, it is the creamy version that is considered a classic, because it is difficult to find the ingredients for the original recipe in other countries. If possible, you should try to cook both sauces and decide which classic you like best.

If the eggs that will be used for cooking are kept in the cold for a couple of hours, then the color of the sauce will turn out to be more saturated.

Traditional Italian

Peculiarity. The sauce has a specific taste, so it's best to make a small portion to see if you like it. The dish owes its original touch to pecorino romano - this is aged sheep's cheese. Olive oil must be of high quality. Not all eggs go into the sauce: only the yolk is needed.

Components:

• guanchile - 150 g;
• pecorino romano - 150 g;
• raw eggs - four pieces;
• olive oil (Extra Virgin) - for frying;
• garlic - one clove;
• black pepper - to taste;
• basil - a couple of leaves for decoration.

Cooking

1. Chop the garlic very finely.
2. Pour quite a bit of oil into the pan. Warm up. Add garlic, fry until browned.
3. Add thinly sliced ​​guanchille to the garlic. Fry for two to three minutes, no more: overcooked cheeks will become tough.
4. Grate the pecorino romano. Should be small chips.
5. Separate the yolks. Add sheep cheese, seasonings to them in a bowl. Whisk thoroughly.
6. Mix the meat ingredient and the yolk-cheese mixture. Spread on hot spaghetti: this is how the sauce will “reach”. After a minute, you can mix.

Finding the ingredients for the sauce is not easy, so many housewives adapt the recipe to the products available. Guanchile is replaced with ham or brisket, and pecorino romano with parmesan. However, real gourmets are sure that only without substitution can you fully experience the delicate flavor notes.

with garlic

Peculiarity. Creamy carbonara sauce is familiar to many. The pasta of the same name is prepared with it all over the world, while the “creamless” version is a purely Italian “trick”. The sauce, thanks to the cream, is tender, and due to the garlic - spicy. Cream is better to take medium fat. At the end, you can add dry Italian herbs: they will give the white sauce a tart flavor.

Components:

• cream - 200 ml;
• parmesan - 100 g;
• bacon (low-fat) - 400 g;
• eggs - four pieces;
• garlic - two cloves;
• olive oil - a tablespoon.

Cooking

1. Chop the garlic. Cut the bacon into small strips.
2. Fry the bacon in a skillet with a drop of olive oil. If the bacon is fatty, then you can do without oil.
3. Add the garlic to the pan with the bacon. Fry everything together for a couple of minutes: until the moment when the garlic begins to change color. Take the skillet off the heat.
4. Grate the parmesan. The side with the smallest holes is suitable.
5. Of the eggs, only the yolks are needed - beat them with a whisk.
6. Combine cream and yolks. Whip the mixture with a whisk until smooth.
7. Put the creamy-egg mixture in a water bath. Stirring constantly, heat until the base of the sauce has a yellowish tint and the desired thickness.
8. When the consistency and color of the mixture is perfect, remove from the steam bath. Add grated cheese. Mix well.
9. Throw in the fried bacon. Stir, season the paste.

Often onions are added to the classic creamy version of the hostess sauce. It is fried with bacon and garlic. Italians like to add dry white wine to carbonara sauce. It is enough to pour in a couple of tablespoons of alcohol at the stage of roasting the meat ingredient, simmer for five minutes so that the alcohol evaporates, leaving behind a pleasant note.

Retreating from the canons and adding new components

There are many variations on how to prepare carbonara sauce, departing from the classics. Cooks add mushrooms, replace the meat ingredient with seafood, cream with milk. Fresh herbs and various seasonings are put in the sauce. Sauce yolks are usually boiled in a water bath. But if you are sure of their quality, you can add the yolk to the pasta, flavored with sauce, then mix: it will cook from the temperature of other ingredients. You can even make a creamy carbonara sauce without eggs: it will turn out no less tasty. In a word, it is allowed to experiment indefinitely, which is what the housewives do.

If you want the cheese flavor to be well expressed in the sauce, add a little gorgonzola. To give flavor brightness, any other variety with mold is also suitable.

Mushroom without eggs

Peculiarity. The mushroom carbonara sauce recipe is easy to make. The dish is prepared without eggs. Mushrooms saturate the sauce with aroma, "responsible" for satiety. Mushrooms are the best for this. Instead of ham, you can take chicken fillet, bacon.

Components:

• ham - 200 g;
• fresh champignons - 200 g;
• hard cheese - 200 g;
• low-fat cream - 200 ml;
• seasonings - to taste;
• olive oil - for frying.

Cooking

1. Cut the mushrooms and ham into small cubes. Do not mix prepared ingredients.
2. Grate the cheese on a finely perforated grater.
3. Fry the mushrooms in olive oil. You need to fry until done. It is important that excess liquid does not remain in the pan.
4. Pour the ham cubes over the mushrooms. Fry the ingredients together for five minutes. Season to taste.
5. Heat up the cream, but make sure it doesn't boil.
6. Add cream to the ham-mushroom mass. Cheese chips - here.
7. Season boiled pasta.

"Italian notes" will give the dish basil. It can be added directly to the finished sauce, or sprinkled with seasoned pasta.

With shrimps

Peculiarity. The taste of the sauce will appeal to connoisseurs of seafood. For cooking, you can use any seafood, but the creamy taste is most harmoniously combined with tender shrimp meat.

Components:

• shrimp - 400 g;
• cream - 100 ml;
• parmesan - 100 g;
• garlic - one clove;
• yolks - two;
• dill - three branches;
• olive oil - for frying;
• spices - to taste.

Cooking

1. Boil the shrimp in salted water with the addition of dill branches.
2. Cool the seafood, finely chop them.
3. Chop the garlic, grate the cheese.
4. Heat the olive oil, fry the shrimp with garlic in it in just a minute. Pepper, salt to your taste.
5. Whip the cream with the yolks using a whisk. Boil the mixture in a water bath.
6. Mix the mixture with grated cheese and fried shrimp.

The cooking time for the shrimp sauce depends on what kind of seafood you have. Boiled-frozen seafood is cooked in three to five minutes (depending on size). Raw large shrimp are kept on the stove for seven to ten minutes. It is important not to overcook seafood, otherwise it will become "rubber".

With sour cream and chorizo

Peculiarity. To prepare the sauce, cream is not needed, they will be replaced by sour cream. Mozzarella is added to the dish, and not hard cheese, as in most options. To repeat the recipe, you need to purchase chorizo ​​- dry-cured pork sausage with a pronounced taste. This ingredient can be replaced with any other meat product, but then you will have to experiment with seasonings, because the "trick" of this sauce is the piquancy of paprika, which chorizo ​​provides.

Components:

• chorizo ​​- 150 g;
• mozzarella - 100 g;
• sour cream - two tablespoons;
• rosemary - two branches;
• garlic - two cloves;
• egg - one;
• olive oil - by eye;
• chili - to taste.

Cooking

1. Finely chop the chili and garlic.
2. Cut the chorizo ​​into small cubes.
3. Saute garlic and rosemary leaves in olive oil. One minute is enough for the ingredients to “give up” their aroma.
4. Pour the chorizo ​​into the pan. Roast for five minutes. In the middle of the process, add the chili.
5. Grate the cheese. Mix it with yolk and sour cream. Whisk.
6. Pour the mixture over the fried sausage.

It is important that the meat ingredient is still hot: this is how the sauce will brew. You can turn on a low fire, warm the dish for literally one minute. Chorizo ​​and rosemary are spicy on their own. Don't overdo the chili.

Lactic

Peculiarity. Carbonara sauce can be made with milk, although you will need a little more cornstarch. This recipe will help out if there is no cream or sour cream in the house, and the household asked for pasta. Those who follow the figure should take skim milk. To reduce the calorie content of the dish, the ham is fried without the use of oil: for this you need a pan with a non-stick coating.

Components:

• milk - 150 ml;
• starch - a pinch;
• ham - 150 g;
• mascarpone - 100 g;
• yolk - one;
• nutmeg - a pinch;
• pepper - to taste.

Cooking

1. Cut the ham into thin slices, fry.
2. When the ham is fried, pour milk into the pan, add a pinch of starch.
3. Stir thoroughly, reduce heat, simmer until the mixture thickens.
4. Add grated cheese and seasonings to taste.
5. Spread sauce over boiled spaghetti. Above is the yolk. Stir.

For flavor, you can add sage leaves to the sauce. But it is important not to overdo it with their quantity, otherwise the rest of the ingredients will not be felt.

Subtleties of cooking gravy

Even a novice cook can handle the preparation of carbonara sauce - everything is simple and clear. However, there are certain subtleties, without the knowledge of which gravy will not work.

• Fresh eggs. All ingredients for Italian carbonara sauce should be fresh, and special attention should be paid to eggs. For cooking, you need raw yolks. Usually housewives brew them in a water bath. Less commonly added directly when serving pasta, which ensures brewing from the temperature of the dish. Why less often? Because there is a risk of contracting salmonellosis. However, even steaming may not be enough to protect yourself from bacteria. The best option is to buy fresh eggs from farmers.
• Weak fire. You can prepare the perfect sauce only on low heat or a water bath. High temperatures can curdle cream, eggs, and cheese. Lumps will appear in the sauce, it will look unpresentable.
• Density. The thickness of the carbonara sauce should be like sour cream. Heavy cream will help to achieve the desired consistency. If you only have a fat-free product, you can adjust the density with the help of cheese - you need to take more of it. If you're making pasta sauce and it's too thick, dilute it with the water you cooked spaghetti in.
• Salt and spices. Italians don't salt carbonara sauce. But they salt the water in which the pasta is cooked. Since it is served with sauce, it is possible to achieve a harmonious taste. If you forgot to salt your spaghetti, are preparing a version of the sauce with unleavened ingredients, or plan to season another dish with it, then you can add salt. Experiments with spices are welcome, but it is important not to lose balance in taste.

Carbonara sauce is prepared at once, just before serving. Cooking for the future and storing it is not recommended: after all, most recipes involve the use of raw yolks.

Secrets of delicious pasta

Carbonara sauce is an indispensable component of the pasta of the same name. Italians are sure that learning how to cook gravy is half the battle, it is important to choose and boil spaghetti correctly. Remember the simple secrets of cooking carbonara pasta, and it will become your signature dish.

• Choose hard varieties. Real Italian pasta can only come from pasta made from durum wheat. Fine or coarse grinding - at your discretion. Pasta carbonara is traditionally made with spaghetti.
• Boil "by the tooth". Cook spaghetti for about four minutes. The exact time is always indicated on the packaging. But there is one secret: cook for a minute less than the manufacturer suggests. It is important not to overcook the pasta, otherwise the dish will be hopelessly spoiled. Spaghetti should be slightly undercooked, as the Italians say: “al dente”, or “to the teeth”.
• Do not rinse. Boiled spaghetti does not need to be washed. If they are of good quality and properly welded, they will not stick together. Just throw them in a colander. If you rinse, then the sauce will not envelop the pasta, and it turns out that it is separate, the pasta is separate, but a whole dish should come out.
• Cook at the same time. Pasta and sauce for it must be cooked at the same time. The pasta should be hot when the sauce is added to ensure that the yolks have cooked through. It is especially important to follow this point if the yolks have not previously been processed in a steam bath.
• Serve right. Pasta carbonara is served with a generous sprinkling of cheese on top. You can use greens: basil, parsley, oregano are perfect.

Slightly warm the plates in which you plan to serve carbonara pasta. This can be done in the microwave, oven, or simply by rinsing the dishes with hot water (don't forget to wipe dry afterwards). This simple trick will prevent the sauce from quickly setting in the bowl.

Carbonara sauce is not just for pasta. It can be used for pizza. Repeat any step-by-step recipe for carbonara sauce, just remove the meat ingredient from it - and the pizza component is ready. It is used along with red tomato sauce. The best filling for such a pizza is ham or bacon, cherry tomatoes, cheese. At the end of cooking, you can pour an egg into the middle of the pizza (after it is better to put it in the oven for a minute) - it will turn out delicious.

Reviews: "Very gentle and pleasant to the taste"

I prepared this sauce with both pecorino and parmesan, a mixture of parmesan cheese and Henry Willing cheese is softer and tastier (this is also a hard sheep cheese, but Dutch, very delicate and pleasant in taste), I didn’t make friends with pecorino a little, it’s salty and paraffinic, but maybe I have a taste problem.

Julia, http://forum.hlebopechka.net/index.php?showtopic=549

Basil goes very well there, the main thing is not to put a lot! In general, the taste is very, very harmonious. Once I put a collection of Italian herbs, and I didn’t like it ... The taste interrupted, but the basil came up! If you are afraid, you can try to sprinkle on top first).

Svunchik , https://gotovim-doma.ru/forum/viewtopic.php?t=6769

And the egg (yolk) is driven into the already laid out pasta poured with sauce, a deepening is made and the yolk is poured in, sprinkled with parmesan (for the sake of interest, I’ll look into the cookbook of Italian dishes tonight). In Italy it is. And without garlic... garlic is usually used, fried in a lot of olive oil, when browned it is thrown away and cooked in this garlic oil.

Cosha, https://forum.cofe.ru/showthread.php?t=53413

Photobank Lori

What they eat in Italy: for breakfast, a hearty lunch and a very leisurely dinner. And, most importantly, what a traveler should try in Italy - be fully prepared!

When you come to Italy and want to get acquainted with Italian cuisine, you soon realize that this is difficult to do. Especially if you plan to spend only a few days in the country. In the end, our stomach is not dimensionless, and everyone around is advised to “be sure to try” this and that. Therefore, we will leave the regional and seasonal delicacies, not to mention the endless number of drinks. And take the classic dishes that desirable try in Italy.

It cannot be said that they are the best, but they reflect the culinary traditions of most regions. Of the 11 items, it is enough to choose four or five to get a superficial idea of ​​what and when they eat in Italy.

Tours and tastings in Italy

The Italians have turned gastronomic tours and master classes into a cult. It is always interesting to start with (to see iconic places, outline walking routes). And then go to. To taste the world's best cheeses, prosciutto, pizza, wine and pastries in 4 hours. At the same time, take a walk around the most bohemian Roman quarter!

Gastronomic Milan can be explored in a company that knows everything about local drinks and delicacies. The program includes Lombardy cheeses, fish, ham, salami, antipasti and, of course, local sparkling wines.

By the way, it is the Milanese guides that are most reasonable to ask questions about modern life: what Italians eat, how and what they live - there is no more advanced city than the capital of Lombardy in this country. If anything, the Romans do not know about it.

What to try in Italy: 11 dishes

Pizza (Italian Pizza)

Despite the fact that a piece of flat bread with butter and spices was eaten long before the unification of the country, everyone knows that this is one of the most iconic Italian dishes. Cheap and hearty pizza has long been a common snack. Especially in Naples, where it was first cooked with tomato sauce.

In 1889, while traveling around the country, the Italian Queen Margherita asked to bring her a dish that is eaten by her subjects in Italy. A local entrepreneur made a legendary combination of tomato sauce, mozzarella and basil for the queen. This is how Margherita pizza was born. It turned out that this combination also reflects the colors of the Italian flag.

Today pizza can be tasted in the Neapolitan or Roman style:

• Neapolitan-style pizza has a thick crust. It is smaller in diameter, since the dough for it is not rolled out much, and all attention is paid to the filling.
• Pizza in Roman style thinner and crispier, but there are fewer fillings in it. By the way, a small amount of filling in no way speaks of quality. Some pizzerias "load" the base with a huge amount of ingredients, inflating the price. But at the same time, not too high-quality products are used.

Two or three components in the filling is a sign that the manufacturer uses only exemplary products and takes his job responsibly.

Bottarga (Italian Botarga)

Food to try in Italy - Botarga

"Smoked Mullet Eggs". But do not be afraid, because in fact Botarga is just “Sicilian caviar”. In August and September, southerners take caviar from gray mullet, salt it, and then leave it to dry for 6 months. The result is a solid layer of amber-colored caviar. When cut, it turns into a paste with a delicate and piquant taste. Previously, it was the food of the poor, who thus preserved seafood until winter. Now, bottarga is considered one of the most luxurious foods. Especially when paired with truffles.

When consumed, the Sicilian delicacy is best sprinkled with lemon juice and olive oil (from a spray bottle).

Lasagna (Italian Lasagne)

What to try in Italy? Of course, lasagna!

Wide sheets of pasta are stacked in layers and baked in the oven. The origin of this dish is still disputed. But it can be argued that his homeland is the region of Emilia-Romagna. It was there that it evolved from a food for the poor to a gourmet dish with meat sauce. Traditionally, lasagna was prepared without tomatoes, as they only appeared in Europe in the 16th century. The recipe included stew, bechamel sauce and cheese (mozzarella or parmesan). Even today, Italian lasagna has few tomatoes, unlike what is prepared outside of Italy.

Fiorentina (Italian: Bistecca alla fiore)

Food in Italy from A to Z: Fiorentina

The pride of Tuscany is meat on a bone at least five centimeters thick, taken from a cow of the Chianina breed, fed exclusively on local pastures. The steak is cooked for 5-7 minutes on each side, so that in the middle the meat remains slightly undercooked. It makes no sense to ask for a well-done Fiorentina, as the piece of meat is too thick. Florentine steak isn't always perfect these days.

Firstly, meat from cows of other breeds is sometimes used. Secondly, residents often prefer pieces of meat cut in the upper parts of the body. Although the classic steak is made only from the lower cuts ("bistecca nel").

In any case, this is a dish that need try in Italy. But it is better to order it in Tuscany - in Florence or in the countryside. When ordering, remember that the steak is priced by weight: for two - about one kilogram.

Ribollita (Italian: Ribollita)

Italy loves Ribollita vegetable soup

A hearty vegetable soup that has a lot of bread rather than meat as it's cheaper. It has been consumed in poor Italian villages for hundreds of years. Now in Tuscany, it is considered a special delicacy only in autumn, when the taste of vegetables is most intense. The soup is quite thick and resembles a stew.

Polenta (Italian Polenta)

In the northern part of Italy, until recently, this particular dish was preferred. The main component of polenta is corn kernels. Until the 16th century, other cereals were used, including buckwheat and even acorns. Polenta is not distinguished by the variety of shapes and textures that pasta has. But it's the perfect accompaniment to the stew. In Turin or Milan, polenta is made in the form of fritters.

Ossobuco (Italian: Ossobuco)

Ossobucho from veal / Photobank Lori

The world-famous dish "ossobuco alla milanese" (literally "hollow bone") is a veal shank simmered in meat broth with white wine and vegetables. Gremolata (lemon zest, garlic and parsley) is traditionally served with it, but this is not required. Milan is considered the birthplace of Ossobuco. But even here it can not be found in all restaurants, since it takes about three hours to cook.

Risotto (Italian Risotto)

Risotto with seafood / Photobank Lori

The perfect addition to ossobuco. The Italians are the largest rice producers in Europe, but they themselves prefer pasta or polenta. Southern Italy is often referred to as the country's breadbasket, while northern (especially Lombardy and Piedmont) as "rice bowl". Rice of the Arborio or Carneroli variety, grown in the vast fields of these regions, is used to make the classic saffron risotto. According to legend, the recipe was invented by workers standing at the Milan Cathedral. They painted the stained-glass windows with saffron, and some of them got into the rice.

Truffles (ital. Tartufo)

Italian delicacies: truffles (tartufo)

Truffle shavings add a whole new flavor to the simplest dish. This caustic mushroom is one of the most expensive and coveted foods in the world. He is sought with dogs or pigs in the forests of Umbria and Piedmont. Truffles come in two varieties: the fragrant white truffle and the more common black truffle.

To some people, the smell of truffles resembles the smell of gasoline, so this is not for everyone. But if you want to experience the real taste of truffles, head to Piedmont or Umbria in autumn. At any other time of the year, the mushrooms you receive will be imported or defrosted. For the first acquaintance with truffles, it is best to order pasta with thin truffle chips, but there are many other options.

Truffles are added to omelettes, steak sauces and risottos.

Focaccia (Italian Focaccia)

Italian focaccia bread

There are hundreds of varieties of bread in Italy, and the best of them is the one that is baked in the morning right on the spot. If you try bread in Tuscany, it will be completely unsalted. The tradition of making bread without salt arose as a result of civil strife between the most popular region in Italy and the coastal regions, which controlled the supply of salt to agricultural areas.

Classic focaccia, on the contrary, should be salty. And Liguria is considered her real homeland, and not Tuscany at all.

Focaccia is most often served with toppings - rosemary, zucchini, or olives. It is not known which type of bread you will like the most. Most importantly, do not give up the opportunity to try this traditional Italian dish. In any settlement, there is bound to be a small bakery somewhere nearby, so stop by and buy what you want.

Breakfast / lunch / dinner in Italy

The Italian culinary lifestyle has long been an attraction. Italian cuisine varies greatly from region to region. What is preferred in the industrial Piedmont is by no means recognized in Campania - in the relaxed south.

But no matter how things are with the traditional menu, the ritual of eating in all regions of Italy is the same. And the very first feature that distinguishes Italians from "normal" people is that locals spend at least two hours for lunch.

1. What is eaten in Italy for breakfast

The local population of Italy never has a hearty breakfast. People here get up very early and mostly drink coffee with milk. Some people prefer to make sandwiches with butter, sausage and cheese in addition to an invigorating drink. Many lead such an active lifestyle that they do not have time to have breakfast at home. Therefore, in the morning they drink strong black coffee - most often in the nearest bar.

2. Italian lunch

What do they eat in Italy? Of course, pasta! Dish number 1.

Unlike breakfast, lunch is a sacred act in. In this case, the table is laid for the whole family, various surprises are arranged, relatives can joke or be interested in the affairs of loved ones. In this we are similar to the Italians! For the first time, the inhabitants of Italy eat soup, pasta, rice. Meat or fish can be served as a second course. In addition to this, 2-3 vegetable side dishes and a green salad are prepared. At the end of the feast, Italians feast on exotic fruits, cheeses, and sweet dishes. Many people end their afternoon meal with a glass of wine.

3. What do they eat in Italy for dinner

Meat brodo, vegetable minestra and others are considered popular evening dishes in Italy. If you say what tourists should try in Italy, you can divide dinner into five stages. To begin with, a light snack is served in the form of fried slices of ham in garlic sauce. This is followed by antipasto (appetizer BEFORE the main hit of the evening): stewed, boiled or fried vegetables.

Only after that, the Italians serve the first course: spaghetti, tortellini, pasta, ravioli, etc. Fish and meat products are the highlight of the program - the scope and imagination here depend on the skills of the chef. An Italian dinner ends with a dessert with a cup of strong coffee or a glass of wine.

Here is a brief summary of what is eaten in Italy for breakfast, lunch and dinner. Of course, it is no less important how everything is served, arranged and “furnished”.