Carbonara is a traditional Italian dish that can be cooked with different pasta.
But especially tasty and beautifully obtained with spaghetti.
They themselves look spectacular and beautifully stacked on a platter, and in combination with original sauces and dressings it turns out just a fabulous dish.
Who has not visited the Italian fairy tale?
Spaghetti carbonara - general principles of preparation
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 it is spinach and tomatoes, which also give the dish a beautiful color. Spaghetti should be boiled according to the instructions on the package. Time depends on the thickness and quality of the paste, so it can not be the same.
What else can be added to Carbonar:
• Bacon of different types, ham;
• minced meat, meat, chicken;
• shrimp and other seafood;
• vegetables, greens and mushrooms;
• cream, eggs.
And be sure to cheese. Ideally, it is Parmesan. But in many recipes, you can add the usual hard cheese. Spices can be any, as well as greens. 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 surely smell like sunny Italy.
Spaghetti carbonara with bacon without sauce
Bacon is one of the traditional additives in spaghetti carbonara. A simple version of the Italian dish with an egg without cooking sauce.
Ingredients
• 20 ml of olive oil;
• 0.4 kg spaghetti;
• 3 eggs;
• 0.12 kg of bacon;
• 0.05 kg of parmesan;
• 1 clove of garlic;
• pepper and salt.
Cooking
1. Cook the spaghetti according to the instructions on the packaging of pasta. Then the liquid is well drained.
2. We take a large frying pan, pour the oil and put it on the stove. 3. Cut the bacon into strips and fry. The pieces should be golden, but not burnt. Stir constantly.
4. Put in the bacon boiled pasta. We warm up.
5. Beat eggs in a bowl with salt, chopped garlic and black pepper.
6. Pour the egg mixture into the pan, stir.
7. Sprinkle with grated parmesan, cover and turn off. We give the dish to walk under the lid for 10 minutes and you can put on the table.
Spaghetti carbonara with meatballs
The recipe for a very rich spaghetti carbonara dish with meatballs and cream sauce. Stuffing can be used any, can be with fat. Cream is also better to take fat at least 25%.
Ingredients
• 300 grams of minced meat;
• 400 grams of spaghetti;
• 4 slices of bacon;
• 4 yolks;
• 200 ml of cream;
• spices;
• 1 lemon;
• 0.12 kg of parmesan;
• greens and oil.
Cooking
1. Cook the spaghetti according to the instructions, pour the broth, return the pasta to the pan and add a little olive oil so as not to stick together.
2. Mince salt, pepper, roll small meatballs. The smaller, the better. Can be made the size of a sweet cherry.
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 mix gently to keep the balls in shape.
4. Cut lemon zest from lemon, you can simply grate on a fine grater and mix with yolks. Add chopped greens, it is better to use parsley and just beat with a fork.
5. Pour cream into eggs, put spices and whisk again.
6. Send the creamy sauce to spaghetti, mix.
7. Put the contents of the pan in the pan to the meatballs with bacon, warm up.
8. At the end sprinkle with grated parmesan. When serving, you can decorate the plate with a circle of lemon remaining after removing the zest.
Spaghetti with carbonara sauce and guanchiale
Guanchiale is the pig cheeks that Italians love to add to Carbonara. But you can also use the peritoneum instead. Ingredients
• 0.3 kg spaghetti;
• 0.17 kg of grated parmesan;
• 0.2 kg guanchiale;
• 30 ml of oil;
• spices;
• 3 eggs;
• 0.2 liters of cream.
Cooking
1. Immediately boil spaghetti, so that the products are already finished. Add olive oil to them.
2. Fry guanchiale in a pan. Cheeks should be cut into strips or cubes.
3. Take 2 eggs and one yolk, whip with cream, add spices and pour into the pan with roasted pork cheeks. Cooking sauce until thick.
4. Spread spaghetti, mix and heat over low heat.
5. Take the grated Parmesan, pour 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 at the table.
Spaghetti carbonara with mushrooms
Carbonara can be cooked not only with fresh mushrooms, but also with canned products. The recipe is fresh champignons, but take what you like best.
Ingredients
• 0.25 kg spaghetti;
• 0.15 kg of champignons;
• 0.15 kg of bacon;
• 0.15 kg of cheese;
• 1 spoon of butter;
• Basil and salt;
• 0.2 liters of cream.
Cooking
1. Pour oil into the pan, heat it.
2. Add the mushrooms cut into thin plates, fry until all the liquid is evaporated from the mushrooms.
3. Add bacon to the champignons. Cook together.
4. As soon as the products are reddened, add cream to the pan, salt and cook the sauce for three minutes, do not make a big fire.
5. Put crushed basil in the pan at the end. A few leaves are left for the decoration of the plate.
6. Spaghetti should be boiled in the usual way in salted water. Throw in a colander and strain the broth.
7. Put spaghetti on a plate, top with aromatic sauce with mushrooms and bacon and sprinkle with grated cheese. Ideally, it should be parmesan. But you can use any other hard cheese.
Spaghetti carbonara with ham
Carbonara with spaghetti and ham is less fatty than with bacon, and it 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 of ham;
• 30 ml of oil (olive);
• 70 grams of parmesan;
• salt and pepper;
• 3 eggs;
• 50 ml of cream.
Cooking
1. Pasta boil until absolute readiness, but do not digest. Lubricate a drop of oil.
2. Pour the rest of the oil into the pan, heat it up.
3. Add ham sliced with elongated strips, fry for a minute.
4. Beat eggs with cream, salt, pepper and send to roast ham. Cooking for 20 seconds.
5. Put the previously boiled spaghetti, mix, add some Parmesan and it's ready!
6. We spread carbonara on plates, decorate with greens, 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 it is not necessary to use the breast, if it is dry and tasteless for you. You can take and trim from the thigh. The dish is very rich, tasty, you can even put it on the festive table.
Ingredients
• 0.4 kg chicken;
• 1 leek;
• 3 cloves of garlic;
• 0.3 kg spaghetti;
• 0.4 ml of cream;
• salt pepper;
• olive oil;
• 80 grams of parmesan (possible and more);
• sprig of thyme.
Cooking
1. Spaghetti just boil, lubricate with butter, quite a bit. Water when cooking do not forget to salt.
2. Pour oil into the pan, set to heat.
3. Cut into cubes or straws chicken fillet. The size and shape of the pieces can be absolutely any.
4. We shift in a frying pan and fry. As soon as the chicken turns white on all sides, add salt and pepper.
5. Leek shred rings, send to the chicken and fry for a minute.
6. Add chopped garlic.
7. Pour in the cream, put the chopped sprig of thyme and remove the fire. Cover and simmer for 5 minutes. 8. Now you can simply put spaghetti in plates and pour over the sauce with chicken.
9. Or just mix everything and serve in this form. We do as we like.
Spaghetti carbonara with tomatoes
For the preparation of such pasta need dried tomatoes, which are often used by Italians in cooking. The dish is cooked with bacon, but you can also use low-fat ham.
Ingredients
• 10 dried tomatoes;
• 0.4 kg spaghetti;
• 0.15 kg of bacon, can be ham or sausage;
• 4 eggs;
• 60 grams of parmesan;
• 150 ml of cream;
• green onions and spices;
• some oil.
Cooking
1. Boil spaghetti, lubricate and leave aside for now.
2. Dice bacon, fry until golden brown.
3. Add to the bacon sliced tomatoes into 4 pieces. If dried tomatoes are large, then it can be smaller.
4. Beat eggs with cream, season with spices and send to bacon. Cook the sauce until thick.
5. Put spaghetti on a plate, on top of a thick sauce with tomatoes and bacon, sprinkle with grated parmesan and carbonara is ready!
Spaghetti carbonara with shrimp
Shrimp paste is an amazing and very beautiful dish. It is sure to enjoy the household, if cooked properly and according to this recipe. Shrimp use peeled.
Ingredients
• 0.25 kg spaghetti;
• 0.3 kg shrimp;
• 0.2 kg of bacon;
• 0.5 tsp. Italian spices, salt;
• 0.12 kg of cheese;
• 0.25 liters of cream.
Cooking
1. Pour the cream into the saucepan, put half the diced bacon and grated cheese, cook the sauce on a very low heat for about ten minutes. We do not allow the mass to actively boil and seethe.
2. Add the peeled shrimps and cook the sauce for about three more minutes. In the end we put the Italian spices, salt.
3. Separately boil pasta. As usual, drain the water and lubricate a drop of oil.
4. Fry the remaining bacon in the pan until golden. Add boiled spaghetti to it, fry together. If the fat is melted a little, you can add a little oil. 5. Combine the contents of the pan and saucepans, mix. And you can send carbonara to the table!
Spaghetti carbonara - Tips and Tricks
• In cooking carbonara it is very important not to digest spaghetti. Otherwise they will not be sufficiently elastic and in the sauce even more limp. Also, overcooked products can stick together, which will worsen the look of the dish. If you are afraid and are not sure, then it is better to leave them slightly undercooked, they will still reach readiness and you can always warm up with sauce.
• Carbonara is far from a dietary meal. They will not be tasty if you save on fats, bacon, use milk instead of good cream. Otherwise, it will not be an Italian dish, but its pitiful similarity.
• The dish is not cooked in sunflower oil, only in olive. If it is not in your kitchen, then you can try to mix several types of other vegetable oils, add a small portion of butter and at least somehow get out of the situation.
• Did you know that carbonar is just a sauce that is sprinkled with pasta? But over time, the Italians decided to make it thicker, or simply change the products fried in a pan without any excess liquid. Therefore, the word sauce is often omitted in the title and they say simply “spaghetti carbonara”.
