Carbonara pasta - step by step recipes, sauces, tips

Italian chefs know how to cook carbonara pasta at home. In Italian cuisine, a huge number of pasta recipes, and the top of the championship is held by carbonara pasta recipes, which is a dish of spaghetti, bacon and egg-cheese sauce.

Carbonara appeared in Italy in the middle of the last century and instantly became popular in all countries of the world. The recipes are practically the same except for some points. The important thing is that spaghetti is cooked at the same time as the filling.

Classic Carbonara Pasta

Classics are classics, there is nothing to add. From carbonara all households are delighted.

• Boil spaghetti in a standard way. By the time they are ready, the sauce should be ready, so be sure to study the cooking time on the packaging. If for cooking pasta it takes less than ten minutes to cook, start cooking a little earlier.
• While the spaghetti is boiling, make the sauce. Heat olive oil in a pan and add the finely chopped brisket. After frying, transfer the brisket to a dish. Once it has cooled, combine with eggs and grated cheese. Pepper the mass, pour a few tablespoons of water and mix.
• Ready spaghetti do not recline in a colander and do not rinse. Using two spoons, put on a large plate, and put the filling on top. Pour the egg yolk on top. The rest of the work will be done warmly. The eggs will become thick and the cheese will melt, resulting in an excellent carbonara paste.

Carbonara pasta in a multicooker

Using a slow cooker makes the nutritional quality of the paste more valuable. I hope you have such a technique at your disposal. If carbonara spaghetti do not fit in the container, break them.

• Spaghetti - 250 g.
• Raw Smoked Ham - 250 g.
• Garlic - 3 cloves.
• Cream 30% - 250 ml.
• Hot ketchup - 2 tbsp. spoons.
• Parmesan - 150 g.
• Olive oil, basil, salt.

1. Cut the ham into thin strips and fry in the slow cooker for ten minutes, turning on the baking mode. After, send the garlic passed through the press to the container and fry for several minutes.
2. Add cream along with ketchup, salt and seasoning, mix and wait until the mass thickens. Once the sauce has the desired consistency, enter the cheese and mix.
3. Put spaghetti on top of the sauce and pour boiling water so that the water covers completely. Wait for the pasta to soften, then mix and turn on cooking pilaf.
4. When the slow cooker gives a signal, put the carbonara paste on a dish, sprinkle with grated cheese and decorate with chopped greens.

How to Make Shrimp Carbonara Pasta

The classic pasta recipe that I shared above is popular among Italians. But many of them use not only bacon for cooking carbonara. Brave culinary specialists during the experiments add seafood to the dish, including shrimp.

• Spaghetti - 250 g.
• Bacon - 200 g.
• Cream 20% - 100 ml.
• Frozen Shrimp - 300 g
• Parmesan - 70 g.
• Italian spicy herbs, salt and pepper.

1. First, in a small saucepan, bring the cream to a boil. Combine them with grated cheese and boil for ten minutes. At the time of cooking, cut the bacon into thin cubes, stripes or slices.
2. In a separate container prepare shrimpfollowing the instructions on the package. As a rule, it is enough to boil them in salted boiling water. You do not need to add bay leaf to the water, this will badly affect the delicate aroma of creamy sauce and seafood.
3. In a third bowl, boil the spaghetti almost until cooked, but not until the end. Add shrimp and sauce to them. Remember, all constituent carbonars are cooked at the same time.

I hope you do not have difficulty with the preparation of carbonara with shrimp. If the first attempt fails, don't be discouraged and cook pasta, and the next time, after working through the mistakes and reading my tips, achieve the result. Cooking is a complex science, the highest peaks of which are conquered only by courageous and persistent cooks.

Sauces for Italian pasta

The sauce is an indispensable companion of Italian pasta, not just carbonara. And gourmets consider it the heart of the dish.

Culinary specialists use various products to prepare sauces, including greens, eggs, vegetables, cheese, meat and seafood. There are also basic ingredients - olive oil, hard parmesan, ground pepper, nutmeg, basil and garlic.

Pasta with cheese and meat is a high-calorie dish. If a strive to lose weight or caring for a figure, replace these ingredients with sauces based on herbs, nuts and vegetables.

Bolognese sauce

Bolognese sauce is the most common, even more popular, carbonara. The geniuses of the kitchen manage to cook masterpieces on its basis, including Italian pasta. I will share the cooking technique.

• Ground beef - 250 g.
• Tomatoes - 8 pcs.
• Garlic - 1 large clove.
• Parmesan - 100 g.
• Red wine - 0.5 cups.
• Sulfur pepper, oregano, basil.

1. To start saute the minced meat in olive oil. Pour the wine into the pan, crush the lumps with a fork and wait until the liquid has evaporated.
2. Add the diced tomatoes to the minced meat, mix and simmer over low heat for about half an hour. Do not use tomato paste instead of fresh tomatoes. This will ruin the taste of bolognese.
3. Add the chopped garlic along with the seasonings and simmer for about ten minutes.
4. Use Parmesan last, sprinkling with cheese the pasta laid on a plate, drizzled with sauce.

Carbonara sauce

No less popular is carbonara sauce. It is served with spaghetti, but it is good with other specialties. Creamy carbonara has a rich taste that gourmets like. Even baked salmon unable to compare with him.

• Cream - 100 ml.
• Ham - 75 g.
• Bacon - 75 g.
• Eggs - 3 pcs.
• Onion - 1 head.
• Garlic - 2 cloves.
• Cheese - 50 g.
• Olive oil - 50 ml.
• Basil, pepper, salt.

1. Peel the garlic cloves and cut into four parts. Place the garlic in a skillet with preheated butter. After transferring the aromas to the oil, remove the garlic.
2. Grind the ham and bacon as you like. The slicing form does not play a role. For carbonara, cubes, strips or cubes are suitable. Pour the chopped meat into the pan.
3. Add chopped onion to the meat and sweat for several minutes. Add salt to the bowl with cream, grated cheese, eggs and mix.
4. At this point, put in the cooked pasta until half cooked, cover with a lid and wait five minutes. During this time, the eggs will make the carbonara thick. It remains to decorate the dish with grated cheese, basil and season with pepper.

Pesto

Pesto sauce gives fish dishes and meat notes of variety, however, and with the paste blends perfectly. Pesto is being prepared in an elementary way, not even a gas stove is needed.

• Parmesan - 50 g.
• Garlic - 2 cloves.
• The juice of half a lemon.
• Olive oil - 100 ml.
• Pine nuts - 50 g.
• Basil - 1 bunch.

1. Initially prepare the components of the dish.Peel and chop the garlic, and wash the basil, dry and chop finely. Combine the ingredients, add the grated cheese and grind in a mortar.
2. Add the oil to the resulting mass and mix. Get a homogeneous mixture. It remains to salt the pesto and season with lemon juice. You can serve with any hot dishes, croutons and with pasta as well.

Mushroom sauce

Mushrooms are suitable for cooking, but if there are no such mushrooms, champignons, which are sold in any supermarket, are also suitable.

• Fresh mushrooms - 250 g.
• Fleshy tomatoes - 2 pcs.
• Garlic - 2 cloves.
• Vegetable oil, red pepper, parsley, salt.

1. Clean the mushrooms with wet paper towels and remove the bottom of the legs. I do not advise washing mushrooms, as they absorb a lot of moisture and lose their taste. After the forest product, cut into small pieces and set aside.
2. On the tops of the washed tomatoes, make cross-shaped incisions and dip in boiling water for several minutes. Then pour over with cold water, peel off the skin, remove the seeds and cut the pulp into cubes.
3. Put the peeled and chopped garlic in a pan and fry in oil along with red pepper. Add chopped mushrooms to this, stir and fry for five minutes over high heat.
4. It remains to sprinkle with parsley mushroom sauce, add tomatoes, salt, season with pepper and wait a few minutes.

This is not a complete list of recipes, but for a variety of everyday menus these options are enough. If there is little paste, cook meat in french. Get a European lunch.

How to eat pasta and not get fat?

Dishes from pasta of different colors, sizes and shapes in Italy are called pasta. Italians eat these wonderful culinary masterpieces always and everywhere, while maintaining their attractiveness and harmony. I think they know some secrets. And indeed it is.

In Italy, pasta is made from durum wheat, which does not contribute to weight gain. Initially, the formulation of the paste involved the use of flour, vegetable oil, water and salt. Now they add eggs to them along with spices, herbs and additives.

As a complement to pasta, always use a sauce of spices, herbs and vegetables. In some cases, Italians add cheese, nuts, meat, seafood, mushrooms and bacon to it.

Is pasta good for you?

Now about the benefits of pasta. If pasta is based on durum wheat flour, pasta is good. This kind of pasta in the form of an independent dish is characterized by low calorie content. They are rich in vitamins, proteins and help overcome fatigue. They also contain minerals along with complex carbohydrates that do not raise sugar levels.

Eating pasta is recommended regularly to avoid problems associated with the work of the heart, and to minimize the likelihood of getting into the risk group for diseases that cause the activity of free radicals.

If you like to eat pasta in combination with various sauces, for example, carbonara or Bolognese, forget about the nutritional benefits. Regular pasta is a high-calorie product, and in combination with ketchup or mayonnaise, the level of harm increases. But if you strive To gain weightThis is a great option.

In ordinary pasta not made from durum wheat, there is too little fiber, so even partial inclusion of the product in the diet is harmful to health and shape.