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Chicken fillet carbonara recipe. An interesting recipe for carbonara pasta with chicken and cream

Pasta with chicken and mushrooms has already become classic dish, because it does not require special ingredients and a long time. This food came to us from Italian cuisine and won her adherents with an unusual taste. The creamy sauce gives the pasta softness and tenderness. Consider how to properly prepare such an Italian dish, what proven recipes are available even to beginners and what is the calorie content of this food?

  • To prepare real Italian pasta, you need to take the appropriate pasta. These should be flour strips of any shape, but from hard varieties wheat. Multi-colored types of pastes with different additions are also suitable.
  • To keep the meat in the dish soft and juicy, it is recommended to take fresh, unfrozen chicken. It can be fillet, drumstick or back crumb.
  • Pay special attention to the choice of mushrooms. Different varieties are suitable for cooking: champignons, chanterelles, white and even honey mushrooms.
  • When preparing pasta, it should be slightly undercooked until it is completely softened. After getting rid of the excess water, the pasta will have time to cook under the influence of the steam.
  • So that the pasta itself has delicate taste, you can add a little milk to the water during cooking. Such an ingredient will not only improve taste qualities, but also will give an unusual light aroma.
  • Some recipes use hammered meat. This step is performed by the chefs in order to break up the fibers and make the product pliable and soft. It is recommended to beat off meat with a hammer only if it has been in the freezer. Perform this processing quickly and effortlessly.
  • The last and sometimes basic step in making pasta is decorating and serving. This point needs to be given great attention. To make the serving look original, use herbs, salads, vegetables (tomatoes, peppers, cucumbers), sauces and seasonings.

Recipes for making pasta with chicken and mushrooms in a creamy sauce

Italians use different ingredients in the cooking process. They can add to food various sauces, broths, spices, herbs. It is better for novice cooks to cook first classic recipe spaghetti with chicken and mushrooms, and only then experiment with other types of pasta. Consider the proven tasty options such a dish.

Spaghetti with chicken and mushrooms in a creamy cheese sauce

Cheese is often added to Italian dishes, since this product is in abundance in this country. But such an element adds unusualness to the taste and appearance... Spaghetti is a long thin pasta that both adults and children love to eat, and all family members will willingly support their combination with chicken and mushrooms. How to cook such a hearty and aromatic dish at home?

Ingredients:

  • peeled fresh champignons- 300 g;
  • fresh, not frozen chicken meat - 400 g;
  • peeled onions - 1 head;
  • cream with a fat content of 20% or more - 200-250 g;
  • sunflower or olive oil - 3 tablespoons;
  • hard cheese, no mold - 100-150 g;
  • durum wheat spaghetti - 400-500 g;
  • salt, black and allspice pepper, basil, other spices - according to taste preferences.

Step-by-step recipe for spaghetti with chicken and mushrooms under creamy cheese delicate sauce:

  1. We wash and dry chicken meat.
  2. We cut it into small pieces, 2 * 1.5 cm in size.
  3. We clean and wash onion, we cut it into thin half rings or plates. To prevent juice from getting into your eyes, more often wet the knife under cold water.
  4. We wash and cut mushrooms. You should get thin and transparent plates, 1-2 mm wide.
  5. Dip into a preheated frying pan: vegetable oil, mushrooms. Fry them for 5 minutes, then add thinly chopped onions, stirring occasionally, cook for another 5 minutes.
  6. Then put the meat in a frying pan, fry until small golden crust, pour in the cream, add spices, salt and cook for 20 minutes. over low heat.
  7. Boil about 3 liters of spring water, add salt and spaghetti to it. In the process of boiling, put 1 tablespoon of vegetable oil in a saucepan. Cook the pasta for about 8-10 minutes, as indicated in the instructions. Use a large container to let the paste sink evenly into the water.
  8. Three cheese without mold on a coarse grater or cut it into small pieces and add to the meat. After mixing, cook the dish for a few more minutes.
  9. In the meantime, put the spaghetti in a colander or drain the water from them using a special lid for the pan.
  10. Add the pasta to the pan, stir and serve.
  11. You can decorate the dish with any herbs, tomatoes, ketchup or sauces. Bon Appetit!

Tagliatelle with spinach with chicken and mushrooms in a creamy sauce

Originally from Bologna, tagliatelle is often served with bolognese sauce, but there are more simple recipes... These small thin strips of egg dough, rolled into a small ball, look very original. These pasta are sold in portions, so there is no need to think about how to divide them among themselves. Consider a simple and unusual recipe tagliatelle with spinach and creamy sauce.

Ingredients:

  • original tagliatelle - 300 g;
  • fresh, young spinach - 300-350 g;
  • chicken meat, fillet - 300 g;
  • frozen or fresh porcini mushrooms - 250-300 g;
  • onions, garlic - according to taste preferences (but at least 1 pc.);
  • natural cream 20-40% - 200 ml;
  • grated parmesan cheese - about 70-100 g to serve;
  • salt, ground pepper - according to taste preferences.
  • sunflower oil - about 50 g for frying.

Tagliatelle recipe in creamy sauce with chicken, spinach - step by step:

  1. Wash the mushrooms, clean if necessary. If there are large ones, cut them a little into pieces 3-4 cm in size.
  2. We wash the meat, cut it into large pieces on a wooden board.
  3. We clean onions, garlic. Mine, cut them into small cubes.
  4. We wash the spinach thoroughly under running water, chop it into large pieces.
  5. Put all the ingredients in turn in a heated pan, fry for several minutes.
  6. Add cream, simmer under a closed lid for about 20 minutes.
  7. Meanwhile, cook the tagliatelle in salted water, according to the instructions on the package (they can cook from 5 to 15 minutes, depending on the manufacturer).
  8. Pour the finished pasta into a frying pan with meat, mushrooms and spinach, mix.
  9. When serving, sprinkle each tagliatelle with grated or finely chopped parmesan and add a small leaf of green spinach. Bon Appetit!

Recipe for pasta with chicken, mushrooms and tomatoes with sour cream

Tomatoes are not often added to true Italian dishes, but in Russian cuisine this addition is much more common. Housewives replace purchased ketchup with such a vegetable or tomato juice improving the naturalness of the pasta sauce. Take advantage of the domesticated chicken pasta, which features tomatoes, sour cream, and our favorite mushrooms.

Ingredients:

  • chicken meat, wings or drumsticks - 300-400 g;
  • peeled champignons, fresh - 200 g;
  • red, ripe tomatoes - 350-400 g;
  • sour cream of any fat content - 200 g;
  • pasta of any format from durum wheat - 300-400 g;
  • salt, oil, spices - according to taste.

How to cook pasta with chicken, tomatoes and mushrooms:

  1. Meat, mushrooms, tomatoes, wash under running water.
  2. Separate the fillet from the bones (if the wings were taken for the recipe, then we omit this item). Cut the meat into small pieces, 2-4 cm in size.
  3. Chop the champignons into thin strips.
  4. Cut the tomatoes into cubes 1-1.5 cm wide.
  5. Put the meat in a preheated pan with butter, fry it for 1-2 minutes, add the mushrooms.
  6. When these ingredients have been in the pan for 5-7 minutes, add tomatoes to them, salt, pepper and mix everything well.
  7. After 10 minutes of stewing on low heat, add sour cream there.
  8. Meanwhile, dip the pasta into boiling water, cook it, according to the instructions on the pack. We drain the water with a colander, put it on several plates.
  9. For each serving of pasta, put prepared meat with mushrooms and tomatoes. Pour everything with the sauce that has formed in the pan.
  10. Decorate with a few leaves of parsley, dill and basil, serve.

A simple recipe for pasta with porcini mushrooms and creamy chicken

Cooking beginners should definitely try their hand at making pasta, as this dish takes very little time. But, regardless of the speed of execution, the taste of such pasta can be at its best. Let's consider step by step how to make a pasta with porcini mushrooms, chicken and cream in a simple way, but it tastes no worse than that of famous Italian chefs.

Ingredients:

  • classic pasta - 400 g;
  • fresh porcini mushrooms - 300 g;
  • chicken meat, fillet - 250-300 g;
  • natural cream 20% or sour cream - 200 g;
  • peeled onions - 1 pc.;
  • a few cloves of garlic.

Step-by-step process cooking pasta with porcini mushrooms, cream and chicken meat:

  1. Porcini mushrooms must be well cleaned, washed under running water. Boil them for 15 minutes in plenty of water. If the mushrooms were previously frozen, you can omit this point.
  2. Pour the strained boiled mushrooms into a preheated frying pan with sunflower oil and fry them for 5 minutes over medium heat.
  3. Peel onions, garlic. Cut them into small cubes. Add to mushrooms.
  4. Rinse the meat well, cut it into pieces of 2 * 1.5 cm, add to the pan.
  5. Dip the paste into boiling salted water, boil it for 7-9 minutes.
  6. Add boiled pasta and cream to the pan. Add salt, spices, according to taste, mix.
  7. After 2-3 minutes of stewing, the dish will be ready to serve. Bon Appetit!

Fettuccine with mushrooms and chicken breast in creamy garlic sauce

Fettuccine pasta is considered one of the most vitamin-rich pasta from Italy. It includes calcium, magnesium, choline, beta-carotene, zinc, selenium, copper and many elements of group B. This paste looks classic: thin strips cut with a sharp knife, 7 mm wide. Fettuccine is very often prepared with a creamy sauce as it adds a tenderness to the flavor. Consider an unusual recipe with mushrooms and garlic.

Ingredients:

  • fettuccine pasta - 400 g;
  • mushrooms, peeled champignons - 250 g;
  • chicken fillet - 1.5-2 breasts;
  • cream or natural sour cream - 200 ml;
  • garlic - 1 peeled head.

Method of making fettuccine with garlic and cream:

  1. Rinse the mushrooms, meat, garlic under running water. Place the ingredients in a colander to drain off excess water.
  2. Cut all the washed components into small, narrow strips, 7 mm wide (like a fettuccine format).
  3. Put the whole thing in a large skillet, add sunflower oil and fry over low heat for 15-17 minutes.
  4. Boil the fettuccine paste separately in salted water. Add a few bay leaves for a pungent taste.
  5. Stir the ready-made fettuccine with the sauce directly in the pan, add the cream, whipped with one clove of garlic.
  6. Serve such a dish on the table with a few leaves of greens.

Creamy pasta with mushrooms and minced chicken in a slow cooker

The multicooker has long been an integral part of kitchen equipment, since it is easy to make any dish with its help. To prepare pasta with sauce in one device, you must have an additional container, which is installed above the main bowl. These utensils often come with the basic multicooker tools. Let's prepare creamy paste in it.

Ingredients:

  • cream from 21% - 200 g or fat milk - 350 g;
  • Italian pasta - 300 g;
  • peeled champignons - 250 g;
  • minced chicken without onions - 250 g;
  • butter - 100 g;
  • salt, spices - according to taste preferences.

How to cook italian pasta with minced meat, mushrooms, chicken in a slow cooker:

  1. Put finely chopped mushrooms, minced chicken, cream (or full-fat milk) into a large multicooker bowl.
  2. Salt and pepper all this, mix thoroughly.
  3. On top of the bowl, place an extra deep container with holes for steam cooking.
  4. Put Italian pasta in it and put a few pieces butter above.
  5. Set the "Steam cooking" mode on the multicooker electronic screen, the cooking time is 20-30 minutes.
  6. When the timer has passed 15 minutes, open the slow cooker, transfer the pasta down to the sauce and stir everything. For 5-10 minutes left on the scoreboard, the pasta will saturate the moisture from the sauce and will have an unsurpassed taste.
  7. Serve with a few sheets of fresh green salad.

Carbonara with chicken, mushrooms and ham with creamy sauce

Pasta Carbonara is an unusual spaghetti that has very small pieces of guanciale (pork cheek), eggs, parmesan and spices added. This dish is considered truly Italian because it has an unusual strong taste. Guanchiale in its composition is allowed to be replaced with other types of meat products that are similar in taste. Let's use the proven recipe "Carbonara" with chicken, ham, cream.

Ingredients:

  • italian spaghetti- 300 g;
  • fresh chicken meat, not frozen - 200 g;
  • mushrooms (preferably champignons) - 200-300g;
  • fresh homemade ham - 200-250 g;
  • Parmesan (original, Italian) - 100 g;
  • chicken egg yolks - 4 pcs. medium size;
  • cream - 220-250 ml;
  • salt, ground pepper - according to taste.

How to cook step by step "Carbonara" with chicken, mushrooms, ham:

  1. Cut the ham into small strips.
  2. Rinse chicken meat, dry, cut into small long pieces.
  3. Peel the mushrooms, rinse under running water, cut into small strips.
  4. Fold the ham with meat in a deep frying pan or stewpan, pour over with sunflower oil, fry over high heat for up to 5 minutes.
  5. After that, add mushrooms to the container and cook over low heat for 5-7 minutes.
  6. In a separate bowl, mix the cream with the yolks, salt, pepper and grated Parmesan (add half the original cheese).
  7. In a separate large saucepan, boil the Italian pasta until half cooked (let them be undercooked for 1 minute until the end).
  8. Drain excess water from pasta, add them to meat with mushrooms, pour in there creamy mass.
  9. Stir the entire dish over low heat for 1 minute, remove from the stove and serve, topping each serving with grated Parmesan on top.

Calorie content of pasta with chicken and mushrooms in a creamy sauce

What is the calorie content of one serving of pasta (200 g), which contains chicken, mushrooms, 10% cream? We will take into account that sunflower oil (10 g), spring water and white rock salt were used to prepare the dish. In this case energy value meals will be 209 kcal. The composition and calorie content of other varieties of cream pasta will vary depending on the ingredients used to make it.

Video recipes: delicious pasta with mushrooms and chicken with cream

There are many recipes for Italian classic or modified pasta on the Internet, so it is very difficult to choose the really best ones. To protect yourself from incorrect examples, it is better to use video master classes with a visual demonstration of the cooking process. See below examples of such videos with the implementation of pasta recipes with mushrooms, chicken and cream.

Spaghetti with chicken in a creamy mushroom sauce

Pasta recipe from Julia Vysotskaya

Cooking time: 20 minutes including preparation.

Servings – 2.

We suggest making carbonara pasta - but not simple, but with chicken and cream. According to the original recipe, this dish is prepared with bacon, but we will experiment a little.

So what is it about Italian cuisine that attracts people so much? A fine blend of sauce, seasoning and pasta flavors. One of these dishes is carbonara. The pasta turns out to be satisfying and at the same time tender. Creamy taste and soft chicken fillet pieces go well together. And, of course, do not forget about one of the main points in cooking - egg yolk.

In restaurants, carbonara is served both already mixed with an egg, and with a separate yolk, which you add yourself. We will prepare the second option. This serving of the dish will appeal to your guests and family, it is original and beautiful.

This dish is hearty and very tasty. Prepares quickly and easily. Perfect option as for a family romantic dinner and for big company who unexpectedly dropped in for a visit.

It will not be difficult to find the ingredients for the dish, and even those who have never fried eggs can cope with the cooking process. Such simplicity is a great reason to please friends and loved ones and try yourself as a chef of a cool restaurant.

So let's get down to preparing the dish.

Ingredients


  • chicken breast - 1 pc.;
  • cream - 200 ml;
  • olive oil - 3 tablespoons;
  • egg - 2 pcs.;
  • pasta - 200 g;
  • garlic - 2 cloves;
  • basil - a small bunch;
  • salt and pepper to taste.

You will also need:

  • a saucepan with a volume of 5 liters;
  • deep frying pan;
  • colander;
  • kitchen stove;
  • sharp knife;
  • cutting board.

Cooking process

  1. Rinse the chicken fillet and cut into small pieces.

  2. Peel the garlic cloves and chop finely.

  3. Fry the chicken in olive oil at 110 degrees for about 2 minutes. This is enough for the meat to come to a semi-cooked state.

  4. Add garlic and sauté for another 2 minutes.

  5. Pour in the cream, salt and pepper the sauce. Simmer over low heat (90-100 degrees) until the sauce thickens, about 5-7 minutes.

  6. Boil the pasta in salted water with a tablespoon of olive oil. Cook for a minute less than what is written on the package.

  7. Add spaghetti to the sauce and simmer for 2 minutes.

  8. Put the finished pasta on a plate, garnish with basil. Place half an egg shell with yolk on top. You need to mix it with the paste until it has cooled down, but not very hot.

  • You can mix the pasta with the yolk before serving. To do this, turn off the stove and let the paste cool for 3-5 minutes, and then stir the contents of the pan with the egg.
  • You can diversify the taste by adding bacon, as in original recipe, or mushrooms.
  • Basil can be added with cream, but the sauce will take on a greenish tint.
  • Garlic is an optional ingredient, but it adds a zest to the sauce.
  • If using black pepper, choose a coarse grind for more flavor and aroma.
  • You can decorate the dish not with basil, but with cherry tomatoes or even parsley.

Pasta Carbonara - a traditional dish Italian cuisine, which is prepared not only with bacon, but also with bacon and mushrooms, with seafood, chicken. Today I suggest making a variant of Carbonara pasta with chicken and cream.

We will prepare all the products. I usually don't add garlic to this recipe, but this time I did and I liked it.

So, for cooking carbonara pasta with chicken according to the classic Italian recipe First, let's prepare the pasta. Boil 1-2 liters of water in a saucepan, add 1 tbsp. olive oil, salt and pasta. We prepare them according to the instructions on the package. I usually do not cook them for 1-2 minutes from the indicated time, I like the pasta to be Al Dente (slightly undercooked).

Cut the bacon into thin strips. Chop the garlic finely with a knife. Cut the chicken fillet into small pieces.

Pour the remaining olive oil into the pan. Fry bacon on it until golden brown.

Put the chicken fillet to the bacon. Fry it over medium heat for 5 minutes, stirring occasionally. Add salt and black pepper to taste.

In the middle of the process of frying the chicken fillet, add the garlic.

Pour the cream into the pan and simmer the chicken in the cream for another 5-7 minutes.

In the meantime, let's prepare the sauce. Mix in a bowl chicken eggs, finely grated Parmesan cheese, finely chopped basil leaves. Add salt to taste.

Drain the water from the finished pasta by discarding them in a colander.

Immediately transfer the pasta to the pan to the chicken fillet with bacon. Pour in the egg-cheese sauce and mix well. We work quickly while the pasta is still very hot.

Serve hot pasta Carbonara with chicken and cream prepared according to the classic Italian recipe.

Bon Appetit!

Carbonara is a traditional Italian dish that can be cooked with a variety of pastas.

But it is especially tasty and beautiful with spaghetti.

They themselves look spectacular and fit beautifully on a platter, and in combination with original sauces and the dressing turns out to be just a fabulous dish.

Who hasn't been to an Italian fairy tale yet?

Spaghetti carbonara - general cooking principles

The secret of the dish is the use of high-quality spaghetti made from durum wheat. Pasta can be ordinary or with vegetable additives... Most often, these are spinach and tomatoes, which also give the dish a beautiful color. The spaghetti should be boiled according to the instructions on the package. The time depends on the thickness and quality of the paste, so it cannot be the same.

What else can be added to the carbonar:

Bacon different types, ham;

Minced meat, meat, chicken;

Shrimp and other seafood;

Vegetables, herbs and mushrooms;

Cream, eggs.

And definitely cheese. Ideally, this is Parmesan. But in many recipes, you can add the usual hard cheese... Spices can be anything like herbs. But if you do not really understand, do not know how to combine seasonings, then it is better to use ready-made Italian mixtures, for example, Provencal herbs and boldly add to the dish. And then it will definitely smell like sunny Italy.

Spaghetti carbonara with bacon without sauce

Bacon is one of the traditional ingredients in carbonara spaghetti. A simple version of an Italian dish with an egg without making a sauce.

Ingredients

20 ml olive oil;

0.4 kg spaghetti;

0.12 kg bacon;

0.05 kg parmesan;

1 clove of garlic;

Pepper and salt.

Preparation

1. Cook the spaghetti according to the instructions on the pasta packaging. Then we drain the liquid well.

2. Take a large frying pan, pour in the oil and place on the stove.

3. Cut bacon into strips and fry. The pieces should be golden brown, but not burnt. Stir constantly.

4. Put boiled pasta in bacon. We warm up.

5. Beat eggs in a bowl with salt, chopped garlic and black pepper.

6. Pour into the pan egg mixture, mix.

7. Sprinkle with grated Parmesan, cover and turn off. Let the dish stand under the lid for about 10 minutes and can be put on the table.

Spaghetti carbonara with meatballs

Recipe for a very rich spaghetti carbonara with meatballs and creamy sauce. Minced meat can be used with any fat. Cream is also better to take fatty at least 25%.

Ingredients

300 grams of minced meat;

400 grams of spaghetti;

4 slices of bacon;

4 yolks;

200 ml of cream;

0.12 kg parmesan;

Herbs and oil.

Preparation

1. Cook the spaghetti according to the instructions, pour the broth, return the pasta to the pan and add a little olive oil so that it does not stick together.

2. Salt minced meat, pepper, roll small meatballs. The smaller the better. Can be made to the size of cherries.

3. Cut the bacon into cubes, fry for half a minute. As soon as the fat appears in the pan, add the meatballs and cook together. Fry and stir gently to maintain the shape of the balls.

4. Cut the zest from the lemon, you can just grate it on a fine grater and mix with the yolks. Add chopped greens, it is better to use parsley and just beat with a fork.

5. Pour cream into eggs, add spices and beat again.

6. We send cream sauce to the spaghetti, mix.

7. Put the contents of the pan into a skillet for the meatballs with bacon, heat it up.

8. At the end, sprinkle with grated Parmesan. When serving, you can decorate the plate with a slice of lemon left over after removing the zest.

Spaghetti with carbonara sauce and guanciale

Guanciale is the pork cheeks that Italians love to add to carbonara. But the peritoneum can also be used instead.

Ingredients

0.3 kg spaghetti;

0.17 kg of grated parmesan;

0.2 kg guanchiale;

30 ml of oil;

0.2 l of cream.

Preparation

1. Immediately boil the spaghetti so that the products are ready-made. Add olive oil to them.

2. Fry the guanchiale in a skillet. The cheeks need to be cut into strips or cubes.

3. Take 2 eggs and one yolk, beat with cream, add spices and pour into a frying pan with fried pork cheeks. Cooking the sauce until thickened.

4. Spread out the spaghetti, stir and heat over low heat.

5. Take the grated parmesan, pour it into the pan and you're done! It remains only to let the dish stand under the lid for a few minutes, so that it reaches the desired state and can be served.

Spaghetti carbonara with mushrooms

Carbonara can be cooked not only with fresh mushrooms but also with canned foods. According to the recipe, champignons are fresh, but take what you like best.

Ingredients

0.25 kg spaghetti;

0.15 kg of champignons;

0.15 kg bacon;

0.15 kg of cheese;

1 spoonful of oil;

Basil and salt;

0.2 liters of cream.

Preparation

1. Pour oil into a frying pan, heat it.

2. Add mushrooms cut into thin slices, fry until all the liquid from the mushrooms has evaporated.

3. Put the bacon cut into strips to the mushrooms. Cook together.

4. As soon as the food is browned, add the cream to the pan, salt and cook the sauce for three minutes, do not make the fire high.

5. At the end, put chopped basil into the pan. We leave a few leaves for decorating the plate.

6. Spaghetti should be boiled in the usual way in salted water. Throw in a colander and strain the broth.

7. Put the spaghetti in a plate, on top aromatic sauce with mushrooms and bacon and sprinkle with grated cheese. Ideally, this should be Parmesan. But you can use any other hard cheese.

Spaghetti carbonara with ham

The spaghetti and ham carbonara is less greasy than bacon and is also quick and easy to prepare. Ideally used Parma ham, but you can take any other.

Ingredients

0.3 kg spaghetti;

0.1 kg ham;

30 ml of oil (olive);

70 grams of parmesan;

Salt and pepper;

50 ml of cream.

Preparation

1. Boil pasta until completely cooked, but do not overcook. Lubricate with a drop of oil.

2. Pour the rest of the oil into a frying pan and heat.

3. Add ham cut into elongated strips, fry for a minute.

4. Beat eggs with cream, salt, pepper and send to the fried ham. Cooking for 20 seconds.

5. We spread the previously boiled spaghetti, mix, cover with Parmesan and you're done!

6. Put the carbonara on plates, decorate with herbs, fresh vegetables, olives and can be put on the table!

Spaghetti carbonara with chicken and cream

For this dish you will need chicken fillet. But you don't need to use the breast if it is dry and tasteless to you. You can also take trimming from the thigh. The dish is very rich, tasty, you can even put it on festive table.

Ingredients

0.4 kg of chicken;

1 leek;

3 cloves of garlic;

0.3 kg spaghetti;

0.4 ml cream;

Salt pepper;

Olive oil;

80 grams of Parmesan (more possible);

A sprig of thyme.

Preparation

1. Just boil the spaghetti, grease it with butter, just a little bit. Do not forget to add salt to the water during cooking.

2. Pour oil into a frying pan, set to heat.

3. Cut the chicken fillet into cubes or strips. The size and shape of the pieces can be absolutely any.

4. Transfer to a frying pan and fry. As soon as the chicken turns white on all sides, add salt and pepper.

5. Chop the leek into rings, send it to the chicken and fry for a minute.

6. Add chopped garlic.

7. Pour in the cream, put in the chopped sprig of thyme and remove the heat. Cover and simmer the sauce for 5 minutes.

8. Now you can simply put the spaghetti in bowls and pour the chicken sauce over the top.

9. Or just mix everything and serve as it is. We do as we like best.

Spaghetti carbonara with tomatoes

To prepare such a paste, you will need Sun-dried tomatoes, which are often used by Italians in cooking. Prepare a dish with bacon, but you can also use lean ham.

Ingredients

10 sun-dried tomatoes;

0.4 kg spaghetti;

0.15 kg of bacon, you can ham or sausages;

60 grams of parmesan;

150 ml cream;

Green onions and spices;

A little oil.

Preparation

1. Boil the spaghetti, grease and leave aside for now.

2. Cut the bacon into cubes and fry until golden brown.

3. Add the tomatoes cut into 4 pieces to the bacon. If sun-dried tomatoes are large, then smaller ones can be.

4. Beat eggs with cream, season with spices and send to bacon. Cook the sauce until thickened.

5. Put the spaghetti on a plate, on top thick sauce with tomatoes and bacon, sprinkle with grated parmesan and the carbonara is ready!

Spaghetti carbonara with shrimps

Shrimp pasta is an amazing and very beautiful dish. Households will surely like it if it is prepared correctly and according to this recipe. We use peeled shrimps.

Ingredients

0.25 kg spaghetti;

0.3 kg of shrimp;

0.2 kg bacon;

0.5 tsp Italian spices, salt;

0.12 kg of cheese;

0.25 liters of cream.

Preparation

1. Pour the cream into a saucepan, add half of the diced bacon and grated cheese, and cook the sauce over very low heat for about ten minutes. We do not let the mass boil and boil actively.

2. Add the peeled shrimp and simmer the sauce for about three minutes. At the end we put Italian spices and salt.

3. Boil the pasta separately. As usual, we drain the water and grease with a drop of oil.

4. Fry the remaining bacon in a skillet until golden brown. Add boiled spaghetti to it, fry together. If there is little fat melted, then you can add a little oil.

5. Combine the contents of the pan and saucepan, mix. And you can send the carbonar to the table!

In making carbonara, it is very important not to overcook the spaghetti. Otherwise, they will not be elastic enough and will become even more sour in the sauce. Also, overcooked foods can stick together, which will worsen the appearance of the dish. If you are afraid and not sure, then it is better to leave them slightly undercooked, they will still come to readiness and you can always warm them up with sauce.

Carbonara is far from diet dish... They will not be tasty if you save on fats, bacon, use milk instead of good cream. Otherwise, it will no longer be an Italian dish, but its pitiful likeness.

The dish is not cooked on sunflower oil, only on olive. If it is not in your kitchen, then you can try to mix several types of others. vegetable oils, add a small portion of butter and somehow get out of the situation.

Did you know that carbonara is just a sauce that is poured over pasta? But over time, the Italians decided to make it thicker or simply replace it with products fried in a pan without excess liquid. Therefore, the word sauce is often omitted in the name and is simply said "spaghetti carbonara".