The more popular the dish, the more variations of the classic recipe for its preparation can be found in cookbooks or on themed sites on the Internet. So in the case of Carbonara paste there are a lot of classic versions, the authors of which vied with each other claiming that their version is the most original, and only in this way is the classical Italian dish prepared.
In fact, you will agree, it does not matter which of the options is the most authentic, the main thing is that it is in any case insanely delicious, fragrant and appetizing.
Spaghetti carbonara - classic Italian recipe with bacon without cream
Ingredients:
- spaghetti - 345 g;
- bacon - 215 g;
- yolks of fresh selected eggs - 3 pcs .;
- Parmesan - 70 g;
- pecorino romano (cheese) - 50 g;
- garlic teeth - 2-3 pcs .;
- salt and freshly ground black pepper.
Preparation
Classical carbonara without cream is cooked as quickly as possible, and the effect of the dish is simply stunning. At the same time, we put on the stove a pot of salted water for spaghetti and a frying pan for bacon. The latter is cut into thin strips and spread to the bottom of a heated frying pan. We clean and shred as little as possible the garlic cloves and add them in a couple of minutes to the bacon. Some cooks recommend adding only a little crushed garlic teeth, and after frying, remove them from the pan and discard. If you do not like the taste of roasted garlic, we recommend doing so. While bacon is fried and spaghetti is brewed, grind the cheese pekkorino romano and parmesan and mix the resulting shavings with the yolks of fresh selected chicken eggs.
After the pasta is ready, we throw it back in a colander, then mix it with bacon and cheese-yolk mixture, immediately put it on a warm plate, season it with freshly ground pepper and immediately serve it.
Carbonara paste - a classic recipe with cream
Ingredients:
- spaghetti - 345 g;
- bacon - 215 g;
- yolks of fresh selected eggs - 4 pcs .;
- cream with a fat content of not less than 33% - 165 ml;
- Parmesan - 120 g;
- garlic teeth - 2-3 pcs .;
- fresh greens - to taste;
- salt large and freshly ground black pepper - to taste.
Preparation
The difference of this recipe from the previous one in the more liquid texture of the sauce, which is achieved by the addition of cream.
In the rest, we also just put the spaghetti on and fry the sliced thin bacon with chopped garlic. In this case, add a bit of chopped greens at the end of the frying and warm it up a little with bacon and garlic. In a separate saucepan, mix the yolks with cream and grated Parmesan, add salt and heat the mass in a water bath, stirring it continuously with a whisk, but do not let it boil. After the spaghetti is ready, drain the water, add hot sauce, bacon and bacon in a pan with pasta and mix everything carefully. Immediately, we serve the paste of the carbonara on a warm plate, adorned with greens and seasoned with freshly ground pepper.
Classic Carbonara paste - recipe with cream sauce and chicken
Ingredients:
- spaghetti - 345 g;
- chicken meat (fillet) - 215 g;
- yolks of fresh selected eggs - 3 pcs .;
- olive oil or sunflower oil - 55 ml;
- cream - 115 ml;
- Parmesan - 80 g;
- garlic teeth - 2-3 pcs .;
- basil greens;
- salt large and freshly ground black pepper.
Preparation
In this case, instead of bacon, a chicken is used as a meat component. Meat of poultry is cut by small slabs and
When ready, mix spaghetti, draining water from them, with sauce and chicken with cream, warm it over moderate heat, stirring for a couple of minutes, and remove from heat. We serve immediately on a warm plate.