Bacon pasta recipe. Spaghetti carbonara: classic recipe with cream and bacon. Classic carbonara pasta: recipe with photos at home

The beauty of this kitchen is in the harmony of simplicity and sophistication that are tightly intertwined in it. Thanks to this, she became so popular.

Today our attention was drawn to pasta carbonara with bacon and cream, which we will present to you. However, its highlight is that by varying the ingredients in the sauce, you can get a whole kaleidoscope of unimaginable tastes! That’s why we offer you several ways to reveal your taste in a completely new way.

Recipe 1. With bacon and cream.

An authentic pasta recipe contains no cream, no garlic, no bacon. He is so unpretentious that even an amateur who picks up a knife for the first time can defeat him. However, over time, each of the housewives added something of their own to the original recipe, thereby improving the dish. This is how the modern version of pasta appeared.

Ingredients:

Bacon - 200 grams;
Egg - 2 pieces;
Onion - 1 piece;
Garlic - 3 cloves;
Parmesan - 40 grams;
Heavy cream - 40 grams;
Spaghetti - 200 grams;
Salt pepper.

The cooking method is as follows:

Clean the eggs with warm water and separate the yolks from the whites. The sauce contains only yolks.
While preparing the sauce, let the spaghetti cook. Cooking rules, as a rule, are indicated on the packaging, but if there are none, then we calculate for 100 grams of pasta 1 liter of water and 10 grams of salt. The spaghetti is placed whole in the pan, and only when it is softened is it completely lowered into the water using a spatula. As for the time, to bring them to readiness, we need to remove them from the stove about a minute before the time indicated in the instructions, since we will finish cooking them in a frying pan.
Now let's get back to the sauce. This pasta, in addition to the sauce, is also seasoned with additional cheese, so we add only 30 grams to the sauce, after which we add Parmesan to the yolks and beat everything with a whisk or fork.
Peel and finely chop the onion and garlic. Cut the bacon into small strips and place in an unheated frying pan. At maximum heat, melt the fat from it, after which a golden crust will appear. It's time to throw in the onions and garlic.
Remove the garlic from the pan and simmer the remaining ingredients a little.
Drain the water from the spaghetti into a separate container, then combine it with the bacon and mix everything thoroughly, set the heat to low.
Add cream to the egg-cheese mixture, mix, salt and pepper. Pour the resulting mixture into the frying pan and stir quickly, turn off the heat. If the sauce turns out to be too thick, the situation can be corrected by adding the water left over from the spaghetti.

That's it, our dish is ready! It is very important that during the preparation of pasta with bacon and cream the yolks do not curdle, so you can pour the pasta only after turning off the heat, otherwise the sauce will lose its delicate structure, turning rather into a cheese omelette. If desired, you can add fresh parsley or basil to the dish, sprinkle with the remaining cheese and immediately feed your loved ones while it is hot.

Recipe 2. Ham + cream.

Many people do not like bacon because it is fatty and prefer not to use it for cooking, including this pasta. A recipe with ham and cream will come in handy.

Ingredients:

Pasta - 200 grams;
Ham - 100 grams;
Egg - 4 pieces;
Parmesan - 100 grams;
Cream - 100 ml (fat);
Garlic - 1 clove;
Salt, pepper, herbs - to taste.

Let's start cooking:

Peel the garlic, crush it with a knife and cut it into medium cubes. Place in a frying pan with heated oil. After frying it for a couple of minutes, remove it from the pan. This way it will share its aroma and will not go rancid.
Cut the ham into strips and fry in aromatic oil.
Let the pasta boil. For carbonara with cream, you can use spaghetti or any other type, the main thing is the type of wheat, which must certainly be hard. Try not to overcook, we just need to bring it to a state l dente, or “by the tooth.” That is, they should be a little hard, and finally cooked directly in the frying pan.
While the pasta is cooking, prepare the sauce. We separate the yolks from the whites; we only need the first ones for the sauce. Mix them with finely grated cheese and cream. Salt and pepper. It is not advisable to beat too much, just stir until smooth.
The next step in preparing the paste is mixing all the ingredients. First, drain the pasta and add it to the frying pan with the ham. Then add the creamy sauce, stir quickly and turn off the heat.

You can cover the pasta with a lid and let it steam a little. Before serving, sprinkle with herbs and cheese.

Recipe 3. Classic.

In our latitudes it is not so easy to find ingredients for classic pasta carbonara, but if you try, you can still find pancetta and pecorino Romano. Therefore, we invite you to briefly travel to sunny Italy and prepare pasta the way temperamental Italian women prepare it. Let us clarify right away: carbonara with cream is not prepared according to the classic recipe. Garlic is not added there either. However, instead of just Parmesan, a mix of Parmesan and Pecorino Romano is used. However, from words to deeds!

Ingredients:

Spaghetti - a pack;
Pancetta - 200 grams;
Egg - 4 pieces (yolks);
Cheese mixture - 200 grams;
Olive oil - 4 tablespoons;
Salt, pepper - to taste.

Prepare as follows:

Let the spaghetti cook. Add 2 tablespoons of oil to boiling water, and then just add the pasta.
Pour the remaining oil into the frying pan and heat it up. At this time, cut the pancetta into small strips, then fry in olive oil until it becomes transparent.
Three cheese and add it to the yolks, mix well, add salt and pepper. You can achieve a homogeneous structure by heating a plate of sauce over boiling spaghetti.
Turn the heat to minimum and pour the sauce into the frying pan, quickly mix and add the spaghetti from which the water has previously been drained. Turn off the fire.

Before serving, sprinkle the pasta with a mixture of pepper and cheese.

Recipe 4. Chicken + cream.

This variation is quite far from the classic recipe, but the delicate taste and incredibly soft meat make this pasta incredibly tasty. So why not try this experiment by preparing a delicious pasta by adding chicken and cream?

Ingredients:

Spaghetti - 300 grams;
Chicken fillet - 200 grams;
Parmesan - 50 grams;
Cream - 100 ml;
Egg - 3 pieces;
Garlic - 1-2 cloves;
Olive oil - 3 tablespoons;
Salt pepper.

Cooking method:

Boil the spaghetti by adding 1.5 tablespoons of olive oil to the water.
Wash the chicken, dry it and cut it into medium strips. Finely chop the garlic and fry it along with the chicken. After a couple of minutes, pour in the cream, first turning the heat to minimum.
Three cheese and mix it with the yolks. Add salt and pepper.
Drain the water from the spaghetti, place it in the frying pan with the chicken, and then pour in the sauce. Simmer for about a minute and turn off the heat.

It is very important to cook the chicken properly as the meat can dry out.

Description

Pasta carbonara with bacon- one of the most famous and widespread Italian dishes. Not so much specifically this spaghetti with bacon and cream, but the dish itself. There are now dozens of its varieties. And they are all radically different from each other. Every self-respecting chef has his own signature recipe for making pasta.

Today we will prepare the classic and simplest pasta carbonara with pieces of delicious crispy fried bacon and cream. The milky taste will emphasize and smooth out the taste of spices. And parmesan will be a spicy addition.

It is also very important to cook the pasta itself. Italians rarely use factory-made products: they cook their spaghetti themselves, and its taste is very difficult to replicate. We will use ready-made ingredients. This pasta is very quick and easy to prepare at home.

You can prepare carbonara pasta according to our recipe with bacon without much difficulty, because this is a detailed step-by-step recipe with photos. From it you will learn the secret of making a delicious creamy sauce. The interesting thing is that the sauce will consist of raw eggs.

If until now you didn’t know how to cook carbonara pasta with bacon and cream at home, we will be happy to share with you the easiest and most accessible way.

Let's start cooking!

Ingredients

(1 package)
(2 pcs.)
(100 g)
(200 g)
(200 ml)

Carbonara with cream and bacon is our family's favorite Italian dish. This is spaghetti with a delicate sauce of yolks and parmesan with pepper with the addition of guanciale (these are dry-cured pork cheeks). They are often replaced with pancetta, a type of bacon. Therefore, if you find them in the supermarket, be sure to buy them so that the classic carbonara pasta recipe with cream turns out just like in Italy.

But let me not confuse you with the meat ingredients for carbonara, just buy regular bacon or unsmoked pork belly, which are available in every supermarket. In the traditional carbonara pasta recipe, cream and garlic are not added, but they make the pasta even tastier. So be sure to try this option, you won’t regret it.

Ingredients:

spaghetti – 200 g;
bacon, guanciale or pancetta – 150 g;
eggs – 3 pcs.;
cream 15-20% fat - 150 ml;
Parmesan or other cheese – 50 g;
olive oil – 3 tbsp. l.;
garlic – 1-2 medium cloves;
salt - to taste;
a mixture of peppers (red, black, green) - to taste;

How to make carbonara with cream and bacon:

Boil 2 liters of purified water in a saucepan. Add coarse salt and a few drops of refined oil. Boil the spaghetti according to the instructions until al dente.

Peel the garlic and chop finely.

Heat all the olive oil in a non-stick frying pan and pour the garlic into it. Fry it for a minute. Garlic makes carbonara pasta with bacon and cream especially flavorful.

Cut the bacon into thin strips. Place it in the pan with the garlic.

Stirring, we will fry it until browned, as required by the recipe for spaghetti carbonara with bacon.

Place the finished bacon in a separate dry bowl.

For the sauce, separate three chicken yolks from the whites.

Let's add cream to them.

Add salt and season the yolks with cream with a mixture of red, green and black peppers so that the spaghetti carbonara with cream and bacon is moderately spicy.

Let's grate the cheese. Parmesan is usually added to the recipe for pasta with carbonara sauce, but it can be replaced with other hard cheese. Add cheese to the sauce.

Mix thoroughly with a whisk until the yolks dissolve in the cream.

Add water to the spaghetti. Place them in the bowl in which the bacon was fried. Pour the sauce over the spaghetti, stir and heat everything together for one or two minutes.

Then add the fried bacon and mix again.

The core of traditional pasta carbonara is its sauce, Allacarbonara. The recipe may not call for any other ingredients, but the spaghetti should be drenched in that egg-and-cheese combination, infused with brisket flavor. Then the chef’s imagination usually comes into play, so it’s always worth clarifying what kind of carbonara pasta should be served this time: with bacon, mushrooms, fettuccine or pumpkin.

Classic carbonara pasta: recipe with photos at home

In real Italian carbonara pasta there is never bacon: in its place there is a product whose name few people in Russia are familiar with - guanciale. These are cured pork cheeks, a traditional Italian snack that is not easy to get outside of Italy. It can be replaced with bacon, but if you want to fully experience the taste of classic carbonara pasta, it is recommended to make guanciale yourself: the process is not complicated, and if you have the skills to work with meat, you can handle it without anyone else’s help. The only caveat is the duration of preparation: guanciale needs to rest for 4-5 weeks.

Compound:

Durum wheat spaghetti or bucatini pasta - 200 g
Chicken eggs (yolks) - 4 pcs.
Garlic clove - 1 pc.
Guanciale (or bacon) - 100 g
Sheep cheese (pecorino romano) - 120 g
Olive oil - 3 tbsp.
Fresh basil - 1 tbsp.
Salt and pepper - to taste

Preparation:

First you need to start preparing guanciale: fatty pork cheek is soaked in cold water (3-4 hours), then transferred to another container and filled with wine. It is best to use dry white wine or red Teroldegorotaliano. After 1-1.5 hours, the cheek is removed from the container, rubbed with coarse sea salt and sugar, wrapped in pre-moistened flax, and put in the refrigerator for 5-7 days. After the specified period of time, the unabsorbed salt is brushed off the cheek, the surface is rubbed with fresh garlic cloves and ground black pepper, the meat is hung in a draft for 24-48 hours, and then put in the refrigerator for 21-28 days.

Olive oil is heated in a frying pan, then a finely chopped clove of garlic is thrown in, which must be cooked until it acquires a golden hue. After this, thin strips of guanciale are lowered into the frying pan and fried on each side until a light crust appears. The main thing is not to overcook the pork, otherwise it will become tough and ruin the taste of the finished carbonara pasta.

The last step is to create the sauce: egg yolks are mixed with grated sheep cheese and ground pepper. Parmesan is often used here, but its flavor is very different from Pecorino Romano. The sauce ingredients should not be beaten - just stir gently.

Now you can start creating the pasta itself: place spaghetti or bucatini pasta in boiling salted water, cook over medium heat, and let stand for 1-2 minutes. less than what is indicated on the package: this is al dente cooking, inherent in all Italian pasta dishes.

The finished spaghetti is quickly and carefully laid out on portioned plates, while the pasta should be hot (but not hotter than 70 degrees). Fried guanciale are placed on top, and the sauce is poured over the dish. The temperature of the spaghetti will cause the raw egg yolks to set instantly.

Traditional carbonara pasta is decorated with basil leaves. If necessary, you can add your favorite vegetable salad to it, especially if it contains tomatoes or bell peppers.

Carbonara pasta with bacon and cream: recipe from Yulia Vysotskaya

Of course, such a popular dish could not help but go through a stage of modification to a certain cuisine, in particular to Russian. Since it was not easy to get some of the products outside of Italy, chefs began to look for their own ways to make a new version of pasta no worse than the traditional one. In addition to simple replacement, of course, various ingredients began to be added, and today the version of carbonara pasta with bacon and cream from Yulia Vysotskaya is no less famous - a worthy answer to the classic pasta with guanciale and pecorino Romano. In this case, cream allows you to neutralize the aroma from Parmesan, and bacon is a good replacement for the missing pork cheek.

Compound:

Durum wheat spaghetti - 450 g
Bacon - 225 g
Parmesan - 125 g
Cream 35% fat - 100 ml
Chicken eggs - 5 pcs.
Olive oil - 1.5 tbsp.
Black peppercorns - to taste
Sea salt - 1 tsp.

Preparation:

The preparation of pasta begins with creating the sauce: whip the cream with a whisk or mixer for 1-1.5 minutes. In another container, chicken eggs are beaten separately with a pinch of salt, after which the ingredients are combined, the mass continues to beat. Grated cheese is carefully added there, in a thin stream, so that the sauce is homogeneous.
Heat olive oil in a hot frying pan, into which chopped pieces of bacon are dipped and fried on all sides for 2-3 minutes. Then place the bacon on a paper towel to remove excess fat. You can also cover it on top with a towel or napkin.
In a deep saucepan, bring water to a boil, add some salt, add olive oil, and immediately lower the spaghetti. They need to be cooked for 2 minutes. less than the manufacturer suggests so that the product remains slightly firm. In addition to the fact that this is how pasta is prepared in Italy, this method is considered more beneficial for the body than very soft spaghetti.
The black peppercorns are poured onto a paper towel, wrapped in it and carefully crushed with a wooden mallet or pestle. Then the pepper must be poured into the sauce and the mixture must be mixed again.
The boiled pasta is dumped into a colander and almost immediately poured into a deep container. The prepared sauce is poured onto them and fried bacon is laid out, after which all the ingredients need to be mixed and seasoned with olive oil.
The recipe from Yulia Vysotskaya is a French version of pasta carbonara, which definitely has a right to exist, although it is very different from the classic dish. Some chefs suggest using white wine here, while others replace spaghetti with large pasta. Any of these actions is a matter of taste.

Pasta carbonara with mushrooms and bacon: recipe

An unconventional recipe for carbonara pasta will appeal to those who are confused by raw eggs in its sauce: here you need to pour hot cream over the pasta, and white wine gives it a zest. Combined with mushrooms, several types of cheese and bacon, you get a delicious dish worthy of a holiday table.

Compound:

Spaghetti - 320 g
Porcini mushrooms - 170 g
Bacon - 140 g
Cream 28% – 120 ml
Hard cheese - 80 g
Sheep cheese - 100 g
Olive oil - 1 tbsp.
Basil - bunch
Salt - to taste
White wine - 30 ml

Preparation:

The frying pan is heated to maximum, olive oil is poured onto it and the strips of bacon and chopped pieces of mushrooms are immediately lowered. At medium power, they need to be fried for 4-5 minutes, constantly turning over. It is important to brown the food, but not to achieve a crispy crust.
The cream is carefully whipped with salt, added to the pan with the mushrooms and bacon, and the burner power is reduced to minimum. Heat the ingredients until the cream begins to thicken. White wine is immediately poured in and the pan is covered with a lid. In 10 minutes. the fire turns off completely.
While the sauce is being prepared, water boils on a nearby burner, into which spaghetti is placed and scalded for 4-5 minutes.
The finished spaghetti is mixed with hot sauce, the pasta is laid out on portioned plates, sprinkled with grated cheese (it is advisable to mix both types beforehand), and decorated with basil or other herbs. And to prevent the pasta from cooling too quickly while it's cooking, chefs recommend placing the dish on which the dish will be served in the oven, thereby preheating it before use. For this purpose, it is best to take ceramics, which retain heat for a very long time.

Recipe for carbonara pasta with bacon and creamand zucchini

Connoisseurs of quick, but refined and tasty dishes may like French pasta carbonara with zucchini and bacon. It takes 10-15 minutes to prepare, even a child can handle the recipe.

Compound:

Spaghetti or large penne pasta - 300 g
Chicken eggs - 2 pcs.
Zucchini or zucchini - 1 pc.
Cream 35% fat - 80 ml.
Sheep cheese - 60 g
Smoked bacon - 120 g
Cucumber - 1 pc.
Olive oil - 2 tbsp.
Salt, pepper - to taste.

Preparation:

The bacon must be cut into long strips, fried in butter until reddish, and drained in a colander or paper towel.
Beat the grated cheese with the egg yolks, smoothly combine with the cream, and stir the resulting mass. Gently add black pepper there.
Peel the zucchini, cut into cubes or thin layers, place in a glass dish and place in the microwave for 5-7 minutes to soften.
Boil the pasta in well-salted boiling water using al dente technology (reduce cooking time by 1-2 minutes), transfer to a colander, cool to 70-65 degrees, place in a deep bowl.
Mix the pasta with the sauce, leave the dish for 2-3 minutes. Place the pasta on plates, add fried bacon and zucchini, garnish with cucumber slices and herbs.

Pasta is a dish that is not only incredibly tasty, but also quite quick to prepare. If the classic carbonara recipe can make you work hard on it, then the modified versions, although different in taste, allow you to create an excellent lunch or dinner in a hurry. Remember the main components of the sauce - eggs, cheese and bacon, and feel free to experiment with other ingredients!

What Russian doesn't like driving fast, and what Italian doesn't like pasta? Pasta, or more correctly pasta, is a symbol of Italy. It’s not for nothing that the whole world jokingly calls Italians “pasta people.” Any Italian housewife can prepare hundreds of variations with a variety of fillings. They are made with meat, vegetables, seafood, and various gravies.

Origin story

Pasta carbonara is a combination of spaghetti with a sauce of guanciale (unsalted pork jowl), egg yolks, pecorino Romano (aged sheep's milk cheese), and spices. Unlike other Italian delights, this the recipe was invented relatively recently, around the middle of the 20th century. As is often the case with famous dishes, the history of its creation is vague.

There are several versions, one of which says that this recipe was invented during the war. The soldiers of the American army who were in the south of Italy experienced constant problems with the supply of food. The ingredients available to them were stewed pork and powdered eggs.. When they got tired of the stew in its pure form, they asked the Italians for pasta.

There is also a version that the recipe was invented by coal miners (carbonaio) who worked in the Apennine mountains. The first mention of carbonara was in 1954, when it was included in Elizabeth David's recipe book.

Carbonara is national food for the Italian region of Lazio. Different regions of Italy have their own recipe for this dish; there is a version with brisket instead of cheek, as well as a version with the addition of cream.

How to choose ingredients?

Carbonara consists of two parts: pasta and sauce. The most common type of pasta used for it is spaghetti. You need to choose the right spaghetti. They are made from durum wheat. The higher its class, the higher the quality of the product. In no case do not break them during cooking, you need to carefully immerse the products in boiling water.

The classic version of the sauce for carbonara was made from guanchile. This salted unsmoked Italian pork jowl. You can replace it with brisket or ham, and you can also take bacon. If you don't eat meat, use zucchini, sun-dried tomatoes, or any other vegetables instead.

Another classic was Pecorino Romano.(this is an aged sheep's milk cheese). Finding one on the shelves of Russian stores will not be easy, and its taste is specific even to Italians. That is why it was mixed with Parmesan cheese, or completely replaced with it.

You can blend several cheeses to create a more flavorful flavor. For those who like a spicy taste, you can even add blue cheeses.

The traditional sauce contains egg yolks. They added without processing and cooked from the heat of hot pasta. Choose only high-quality and fresh eggs. It is important not to oversalt the pasta. It is best to only salt the water in which the pasta will be cooked.

To create this dish you will need saucepan, gravy ladle and deep frying pan. And, of course, speed is important, because the filling and pasta need to be combined while they are still hot.

Cooking options

How to cook carbonara with bacon and cream and other varieties of this dish? In order to experiment with different recipes, you need to know the basic one.

A traditional dish

Required Products:

150 g spaghetti;
100 g guanchile;
100 g pecorino romano;
4 egg yolks;
olive oil;
pepper, salt, garlic.

What to do:

1. Heat the olive oil in a frying pan and add a finely chopped clove of garlic to it. Fry the garlic until golden brown.

2. Cut the guanchile into thin pieces and throw into the frying pan. Don't overcook them to prevent them from becoming tough.

3. Place a pot of water on the fire to cook the spaghetti, salt the water. As soon as the water boils, add pasta to it. You will find the exact cooking time on the package. It's best if you subtract two minutes from it.

4. For the gravy in a bowl you need mix 4 yolks with grated picorino romano. Add a little salt and pepper there. There is no need to beat the ingredients, you just need to mix them.

5. Spread the sauce over the cooked pasta. It should rise slightly on the still hot pasta. Top with fried guanchile.

6. You can decorate the dish fresh basil leaves.

This recipe is traditional for Italy. But since it is not easy to find all the necessary products for it, many people liked another option.

With cream and bacon

To prepare pasta carbonara with bacon and cream according to the recipe you will need the following: Ingredients:

250 g spaghetti;
100 g bacon;
4 yolks;
100 ml heavy cream;
50 g parmesan;
garlic, vegetable oil, salt, spices.

What do we have to do:

1. Heat oil in a deep frying pan. Place a finely chopped clove of garlic there. Fry for two minutes until golden brown.

2. Finely chop the bacon. This can be done either in strips or cubes. Add to the pan. Fry over medium heat for a few minutes to render out the fat.

3. Pour water into a saucepan and salt it. After boiling, add the spaghetti to the water and cook for 1 minute less than indicated on the package. Drain the finished pasta in a colander and rinse.

4. For the gravy, combine the yolks, cream, salt, pepper, and grated Parmesan. There is no need to beat the sauce, you just need to mix all the ingredients.

5. Mix hot spaghetti with sauce. It should come from the heat of the pasta. Add fried bacon to them.

6. You can decorate the finished dish with basil or parsley.

Although spaghetti is considered traditional for carbonara, it can easily be replaced with other types of pasta, such as fettuccine.

You will find a recipe for Bolognese pasta at home in this one.

With fettuccine

Ingredients:

500 g fettuccine;
8 slices of bacon;
300 g cream;
4 yolks;
80 g dry white wine;
50 g parmesan;
garlic, parsley, butter, salt.

What do we have to do:

1. First you need to properly prepare the bacon. To do this, the slices are cut into thin strips. It is thrown into a hot frying pan along with a finely chopped clove of garlic. Everything is fried over medium heat for a few minutes until golden brown.