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How to cook spaghetti carbonara with bacon. Spaghetti carbonara classic recipe

Cooking at home is advisable to start with cooking spaghetti. By the way, it is advisable to use high-quality pasta made from durum wheat. Such pasta does not stick together, perfectly retains its original shape after cooking. Put water on the stove at the rate of 1 liter of liquid per 100 g of raw pasta. Throw 30 g of salt (about a tablespoon) into boiling water. Put spaghetti next. Slightly reduce the fire. Cook at a low simmer until tender (until al dente - when the pasta remains slightly firm). It usually takes 7-10 minutes to cook. More information is on the packaging. Drain the spaghetti in a colander to drain the water. But do not rinse, as their temperature will drop. And the main nuance in the preparation of carbonara pasta is that the sauce comes to condition from the heat of pasta. Return spaghetti to the pot. At this point, it is desirable that the creamy sauce is already ready. So do them in parallel.

While the water boils and the pasta cooks, you will have enough time to prepare the traditional carbonara sauce. The Italians make it on the basis of heavy cream, cheese and dry-cured pork with large layers of fat - guanciale (cheek part) or pancetta (brisket). These meat products, common in Italy, are prepared according to a special technology - dried in a mixture of salt, herbs and spices for a long time. They are not common with us. Therefore, it is problematic to cook carbonara according to the classical canons. I most often add fatty ham, smoked brisket, dry-cured bacon to pasta sauce. Not exactly classic, but the taste and texture of these products are similar.

Cut the meat into thin squares (straws). Put in a saucepan (pan). Fry over medium heat for 2-3 minutes. The pork will be browned and the fat will be rendered out of it.

On a note:

Sometimes onions, leeks are added to this dish. It is fried separately in olive oil or together with the brisket until translucent.

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

Consider several recipes for preparing this popular dish step by step and with a photo.

Pasta carbonara with bacon and cream

The dish is very easy to prepare, and at the same time, hearty and fragrant.

Required components:

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

How to cook carbonara with cream and bacon:

  1. Pour 3-4 liters of water into a large container and put on the flame, add salt;
  2. Pour the pasta into boiling water and boil as it is 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. On a strong flame in a frying pan, fry the smoked meat for 6-7 minutes until blush, then add the garlic and fry all together for another two or three minutes. Set the pan aside;
  5. We rub the cheese on a fine grater, take a deep bowl and mix it with cream and egg yolks, add some salt and pepper;
  6. Beat the mass with a whisk, but not much, 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, vigorously stir all the ingredients. The dressing will thicken well because of the hot smoked meat and pasta.

Freshly prepared carbonara pasta with bacon and cream is laid out in portioned plates, sprinkled with olive oil and served.

Recipe for spaghetti carbonara with cream and cheese

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

Composition of products:

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

Cooking instruction:

  1. Finely chop the peeled, washed onion and garlic, or chop the garlic with the back of a knife;
  2. Cut the smoked lard into thin strips;
  3. Put a small slice of butter in a well-heated pan, let it melt and add garlic;
  4. After 30 seconds, put the fat, mix, wait until it starts 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 the chopped onion to fry until golden. Don't forget to mix
  6. We prepare the sauce: put the yolks in a deep container, mix thoroughly, add salt, pepper, add the grated cheese;
  7. Let's introduce the cream, put the onion, again mix everything well;
  8. Boil spaghetti in salted water according to package directions. Do not allow them to be digested in any case;
  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 a creamy taste. Egg yolks from warm spaghetti will cook quickly, and in just a minute the dressing will reach the desired density. Sprinkle the pasta with cheese. Now you can treat guests with a wonderful culinary masterpiece.

Pasta carbonara with bacon, cream and mushrooms

It's quick to prepare and not hard at all. 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 taste;
  • Vegetable oil - 3 large spoons.

To prepare pasta carbonara with bacon and mushrooms:

  1. Finely chop the peeled garlic clove and put it on a frying pan heated with butter. Fry literally half a minute;
  2. We also put smoked meat cut into thin strips there, fry for about three minutes, not forgetting to stir, until the fat is rendered;
  3. Peeled and diced onions, sauté until light golden in a frying pan with the addition of vegetable oil. Next, place in a saucepan, remove to the side;
  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 the saucepan (where we put the fried onions), add salt, pepper. Add champignons, simmer on a small flame for about 6-7 minutes;
  6. 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 we introduce the remaining cream (50 ml) and pour the cheese;
  8. Boil spaghetti in lightly salted water until cooked;
  9. We put hot spaghetti in the pan, add dressing with Parmesan, smoked meat and mushrooms, stir quickly.

Serve the culinary miracle hot, sprinkle with grated cheese on top.

Carbonara with poached egg from Julia Vysotskaya

This step-by-step recipe at home will help you make carbonara from the available ingredients, as close as possible to the original. As in the classic Italian version, cream is not 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 - a teaspoon each.

Cooking scheme:

  1. Spaghetti is completely immersed in salted water that has boiled, and cook for a couple of minutes less than what is written on the packaging for the product. The liquid is carefully poured into a separate container and left;
  2. Fry the strips of lard in a hot pan with olive oil to the state of chips and put them on paper napkins to absorb excess fat;
  3. We rub the cheese with a fine grater into thin chips;
  4. To poach the yolks, boil water in a small saucepan and turn off the gas. Pour in the vinegar and swirl the liquid slightly clockwise to create a whirlpool. In turn, lower the yolks into it for a couple of minutes, then remove with a slotted spoon;
  5. Pour 2/3 of the total amount of ground pepper to the bottom of a deep plate, put the boiled hot spaghetti here, poached yolk, a little more than half of the cheese chips, add a little water left after the cooking process, and mix everything well;
  6. Add all the peppers, 3 yolks, bacon chips.

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

Video: Bacon Spaghetti Carbonara Recipe

Preparation of classic carbonara:

  1. Bring water to a boil, add 2 tbsp. oil and boil the spaghetti until tender. See the manufacturer's packaging for the cooking time for pasta. Usually 100 g spaghetti is boiled in 1 liter of water.
  2. In the meantime, cut the pancetta into strips or bars and fry in a preheated pan with 2 tbsp. butter until transparent. Be careful not to dry out the pancetta. Then remove it from the heat and let it cool so that the egg white does not curdle when added.
  3. Grate the cheese on a fine grater.
  4. Crack the eggs into a bowl and beat well with a fork. To the egg mass, add half a serving of grated cheese, 2 pinches of ground black pepper and mix everything well. For a smooth texture, heat the sauce over the boiling water where the pasta is cooking, stirring gently.
  5. Pour the sauce into the pan with the fried bacon and heat everything up a little, stirring constantly.
  6. Drain the cooked spaghetti in a colander, but don't shake the water too hard to keep the temperature to thicken the sauce.
  7. Place the hot spaghetti in the pan and quickly toss with the sauce.
  8. Arrange the carbonara on a platter and sprinkle with the remaining cheese mixed with freshly ground black pepper.

Given our genetic love for lard, we think that carbonara with bacon will appeal to many. This dish will decorate both a daily meal and every solemn feast, and an exquisite combination of spaghetti with bacon will bring you the recognition of an unsurpassed culinary specialist.

Ingredients:

  • Spaghetti al dente (they are a little firm) - 450 g
  • Bacon - 100 g
  • Parmesan cheese - 50 g
  • Chicken egg - 3 pcs.
  • Olive oil - 4 tbsp
  • Garlic - 2 cloves
  • Salt - to taste
Preparing Bacon Carbonara:
  1. Boil the pasta in salted water until tender, adding salt and 2 tbsp. oils. After, throw it in a colander.
  2. In a frying pan, heat 2 tbsp. oils. Put the bacon cut into medium cubes and a finely chopped clove of garlic in it. Fry them, stirring constantly for 4-5 minutes.
  3. In the pan with the fried bacon, put the hot pasta, just removed from the heat.
  4. Add 3 raw eggs to the pan, beat them with a whisk or fork beforehand, and mix well.
  5. Immediately, pepper the products, sprinkle with grated Parmesan cheese, mix again and serve the food to the table. In a plate, if desired, carbonara can still be sprinkled with grated cheese.

3. How to cook carbonara with ham and mushrooms


Famous Italian chefs are still “breaking spears” trying to decide: is it worth adding mushrooms to cooking carbonara? But, unfortunately, they still have not come to a consensus. So why don't we try it? Then you can form your own opinion about it.

Ingredients:

  • Egg noodles - 250 g
  • Onion - 1.5 pcs.
  • Garlic - 2 cloves
  • Fresh champignons - 100 g
  • Ham - 100 g
  • Cream 25% - 200 ml
  • Hard cheese - 200 g
  • Eggs - 4 pcs.
  • Butter - 25 g
  • Salt - to taste
Preparation of carbonara with ham and mushrooms:
  1. Dip the egg noodles to boil in lightly salted boiling water.
  2. While the noodles are cooking, wash, peel the caps, dry and cut the mushrooms into strips. Cut the ham into medium-sized pieces. Peel the onion and garlic and finely chop.
  3. Then melt the butter in a frying pan, in which fry the onion and garlic until translucent. After, add ham and mushrooms.
  4. Beat the egg yolks with a whisk with cream and cheese grated on a fine grater. Mass, to taste, pepper, salt and whisk again.
  5. Add the egg-cheese mixture to the pan, mix and hold everything on the stove for a few minutes.
  6. Add the hot noodles to the pan, toss them with the sauce and arrange on a plate.

4. Cooking carbonara with cream


Before presenting the next pasta recipe, we note that professional chefs have very different opinions about the presence of cream in carbonara sauce. Some argue that cream was never included in the classic Italian recipe, while others insist on the opposite opinion. But we decided nevertheless to present this option, but the choice, as always, is yours.

Ingredients:

  • Pasta - packaging
  • Bacon - 150 grams
  • Eggs - 2 pcs.
  • Cream - 100–150 ml
  • Parmesan or Pecorino (you can mix cheeses) - 100 grams
  • Olive oil - 1–2 tbsp
  • Garlic - 1 clove
  • Green basil - a couple of sprigs
  • Salt - to taste
  • Nutmeg - 0.5 tsp
  • Ground black pepper - to taste
Cream pasta preparation:
  1. Start cooking pasta and sauce at the same time. To do this, take a pot of drinking water, add salt, boil and lower the spaghetti to cook.
  2. For the sauce, finely chop the garlic and dice the bacon, which are fried in a heated pan with olive oil.
  3. In a separate bowl, mix eggs, cheese, cream, ground pepper, chopped basil and nutmeg. Whip everything up a bit.
  4. Drain the cooked pasta in a colander and transfer to the pan with the fried bacon.
  5. Pour spaghetti with egg sauce, stir and turn off the heat.
  6. Pasta carbonara with cream is ready. Serve it on warmed plates, and optionally sprinkle with grated parmesan cheese.

5. Cooking chicken carbonara


This dish, strictly speaking, cannot be classified as a classic national Italian cuisine, since spaghetti carbonara does not involve the use of chicken. Yes, and cream is also not added, because they make the dish much fatter. The classic recipe contains only: bacon, eggs, cheese and, of course, the spaghetti itself. But it’s not in vain that they say: “if you can’t, but really want to, then you can.” It's the same with this recipe. And why not cook a culinary masterpiece - carbonara pasta with chicken?

Ingredients:

  • Spaghetti durum wheat - 300 g
  • Chicken fillet - 200 g
  • Parmesan cheese - 50 g
  • Cream - 100 g
  • Garlic - 1 clove
  • Egg - 3 pcs.
  • Olive oil - 3 tbsp
  • Sesame seeds - 15 g
  • Salt - to taste
Cooking with chicken:
  1. Add 1.5 tbsp to boiling water. oil, salt and cook the spaghetti until al dente.
  2. Wash the chicken fillet, pat dry with paper towels and cut into strips.
  3. Peel the garlic and finely chop.
  4. Heat a frying pan, and at a medium temperature, fry the chicken fillet and garlic in olive oil. Cook food for no more than 10 minutes, stirring occasionally so that the meat does not dry out. Then add salt and cream, which are simmered at the lowest temperature so that they do not curdle.
  5. Prepare the sauce. To do this, beat the eggs with a whisk, add salt, sesame seeds and parmesan grated on a fine grater.
  6. Now connect all the products. As soon as the spaghetti is ready, drain them in a colander, and then in a pan with chicken and garlic. Pour everything with egg sauce and simmer food for 2-3 minutes on low heat.

6. Carbonara with seafood


Seafood has always been distinguished by its exquisite taste, giving the dishes a beautiful appearance that can please the eyes of any aesthete. If you are a seafood lover and appreciate all the charm of "sea reptiles", then this dish will surely become one of your "signature" dishes.

Ingredients:

  • Figured pasta (shells, dumplings, spirals, horns) - 250 g
  • Seafood cocktail - 200 g
  • Garlic - 1 clove
  • Cream 40% - 250 ml
  • Tomato puree - 150 g
  • Olive oil - 15 ml
  • Ground black pepper - to taste
  • Salt - to taste
Seafood pasta recipe:
  1. First of all, defrost seafood, drain all liquid, rinse under running water and dry with a paper towel.
  2. Fill a saucepan 2/3 full with water and bring to a boil. Salt and pour 1 tbsp. olive oil to keep the pasta from sticking together. Dip the spaghetti into the pan and cook for as long as it is written on the manufacturer's packaging.
  3. Peel the garlic, finely chop and fry in a pan in 2 tbsp. olive oil for about 1-2 minutes.
  4. Add sea cocktail to the pan and simmer for 1 minute.
  5. Then pour the tomato puree and bring the sauce to readiness for 2-3 minutes, so that the liquid boils away slightly.
  6. After - salt, pepper, pour in the cream, and boil them, stirring constantly.
  7. Put the finished spaghetti in the pan with the sauce, mix thoroughly and serve the dish immediately, otherwise the pasta will cool down and the sauce will thicken.
As you can see, there are a huge number of carbonara pasta recipes. And each of them is good in its own way. So you have the opportunity to surprise your loved ones with new shades of this dish, because. you probably already understood the main secret of the super-hostess!

Watch the video recipe and tips on how to cook carbonara pasta correctly (Celibacy Lunch with Ilya Lazerson):

I think that carbonara pasta will appeal to many, given our genetic love for lard. Classic Italian dish - Pasta alla carbonara.

Usually this is spaghetti - pasta with a circular cross section, about 2 mm in diameter, and, as a rule, more than 15 cm long. Thin spaghetti is called "spaghettini", and thicker - "spaghettoni". For spaghetti, as a rule, oil-based sauces are prepared, which evenly linger on the pasta, literally “stick” to it. And here .

One such sauce is carbonara.

The sauce is prepared from small pieces (cubes, slices) of bacon, ham, brisket. But this is due to the lack of Italian guanciale in the wide sale.

Real carbonara sauce is made from guanciale - dry-cured pork cheeks, then the paste is obtained most correctly.

The word guanciale comes from guancia - cheek. The aroma of guanciale is very strong, the texture is delicate, but more oily. The second option is pancetta (pancetta), literally "brisket". Pancetta is a fatty piece of pork belly cured in salt, spices and herbs (rosemary and sage). For carbonara sauce use more fatty pieces of pancetta. Usually pasta carbonara is guanciale or pancetta, although they have completely different tastes.

Ingredients (2 servings)

  • Spaghetti 250 g
  • Bacon (ham, pancetta, guanciale) 200 g
  • Olive oil 1 tbsp. l.
  • Parmesan 30 g
  • Garlic 1 clove
  • Eggs 3 pcs
  • Ground black pepper, salt taste

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Pasta carbonara. Step by step recipe

  1. Pasta carbonara has long been a tradition in Italy, especially in the central region of Lazio, whose capital is Rome. Carbonara, so they say, was first prepared after the end of World War II, when traditional American bacon and a lot of dry egg powder were brought to Italy along with allied troops.

    Ham, eggs, parmesan and garlic clove

  2. Gradually, bacon was replaced by local products, egg powder was replaced by fresh eggs, and the art of making carbonara sauce was brought to the absolute. Although, as far as I understand, pancetta is used only in Italy, while all over the world they use the usual bacon or smoked bacon with sprouted.

    Pancetta, bacon or smoked lard with sprouted

  3. It is worth saying that carbonara, like any pasta, a folk dish for the "poor", has a strong aroma and high calorie content. Easy to cook at home. Carbonara sauce is not used with short and curly pasta. The most common pasta is spaghetti. Spaghetti carbonara, if you like.

    The most common pasta is spaghetti

  4. The spaghetti for this pasta is of the highest quality. Firstly, you cook for yourself, and secondly, good spaghetti “holds” the sauce much better. And, thirdly - do not get used to eating consumer goods.
  5. In principle, one must be a specialist to distinguish a good product from a "folk" product. I'll give you one piece of advice, look at the spaghetti. Good spaghetti has a light, matte, rough surface that holds the sauce much better after cooking. The glossy surface of the spaghetti will cause them to simply float in the sauce. It is enough to go to a fairly large store and visually compare packs with different pasta.
  6. Boil spaghetti in lightly salted water until al dente. Usually the time is indicated on the package. Spaghetti is better not to break into pieces, as is often done, because. they don't fit right into the pot. Do not be afraid, in a minute they will be completely immersed in the boiling liquid.

    Boil spaghetti in lightly salted water until al dente.

  7. In a frying pan, fry two peeled and crushed garlic cloves in hot olive oil. The purpose of the garlic is to flavor the oil, then the garlic must be removed and discarded.

    In a frying pan, fry two peeled and crushed garlic cloves in hot olive oil.

  8. Cut bacon (ham, pancetta) into cubes or strips.

    Cut bacon (ham, pancetta) into cubes

  9. Next, fry in olive oil. Fry until the bacon pieces begin to brown and lightly crisp.
  10. Release the contents of one egg into a deep bowl and add two yolks, carefully separating the whites.

    Release the contents of one egg into a deep bowl and add two yolks

  11. Mix the eggs with a fork until smooth. Then pepper to taste and mix again.

    Mix eggs with a fork until smooth.

  12. Parmesan grate on a fine grater, or chop in any convenient way.

    Finely grated Parmesan

  13. Combine egg mixture and Parmesan cheese, mix well with a fork.

    Combine egg mixture and parmesan

  14. If the sauce is too thick, add a small amount of liquid in which the pasta is boiled. The sauce should be the consistency of thick sour cream.
  15. Drain the liquid from the spaghetti, throwing them in a colander and transfer to a deep dish, such as a regular frying pan.
  16. Immediately mix pasta with toasted bacon, egg sauce and stir quickly.

Pasta carbonara is a classic Italian dish that captivates with its taste from the first bite. Quick and easy to prepare, carbonara pasta is made from a small number of ingredients and at the same time it turns out to be absolutely delicious. Graceful spaghetti ribbons, the most delicate creamy cheese sauce and slices of shiny, golden bacon - it is simply impossible not to fall in love with this simple game of contrasts, aromas and tastes. Try it!

Prepare the ingredients according to the list.

Pour water into a saucepan, add 1-2 pinches of salt and bring to a boil. Add the spaghetti, wait a few seconds for it to soften and settle to the bottom of the pot. Then mix everything thoroughly.

Bring the water back to a boil and cook the spaghetti for 8-10 minutes or until it is almost ready. To catch the right moment of pasta readiness, periodically taste the spaghetti during the cooking process. Follow the instructions on the package, but reduce the recommended cooking time by about 2-3 minutes.

While spaghetti is cooking, heat 0.5-1 tbsp over medium heat. olive oil. Then add and melt a small piece of butter. Cut the pancetta or bacon into medium-sized cubes. Lightly crush with a knife and peel the garlic clove.

Add the bacon and garlic to the skillet and stir-fry for a few minutes until golden brown.

Meanwhile, separate the egg whites from the yolks. We don't need squirrels. Add grated cheese, a small pinch of salt and ground black pepper to the yolks and mix everything thoroughly.

Remove garlic, strain and add spaghetti to fried bacon. Turn off the heat, add some of the pasta water and the egg yolk and cheese mixture.

Mix everything thoroughly for 1-2 minutes. Under the influence of the residual heat of the pan and other components, the cheese will melt and, mixing with the yolks and water, will gradually turn into the most delicate creamy sauce. You can adjust the thickness of the sauce to your taste by increasing or decreasing the amount of water.

Sprinkle each portion of the dish with a pinch of grated cheese and serve the dish to the table. Pasta carbonara is ready! Bon Appetit!