Carbonara paste is a simple, but very original and terrific tasty dish of Italian cuisine, which is becoming more popular in our region.
There are many recipes for preparing pasta carbonara with the use of other additional ingredients and sauces , which complement the usual taste or allow you to get a completely new taste characteristics of the dish.
Below we will tell you how to prepare a paste of carbonara at home.
Classic recipe for carbonara paste
Ingredients:
- spaghetti - 350 g;
- bacon - 220 g;
- fresh egg yolks - 3 pcs .;
- Parmesan cheese - 75 g;
- cheese pecorino romano - 55 g;
- garlic - 2-3 cloves;
- ground black pepper - to taste;
- salt - to taste.
Preparation
A pan of filtered water is detected on the fire, heated to a boil and lay spaghetti. The cooking time should be one minute less than recommended in the instructions on the packaging from your pasta. Thus, we get the state of macaroni "al dente" or "on the teeth."
In the meantime, bacon is cut into thin plates, garlic is cleaned and crushed with a knife. Put the bacon on the heated frying pan first, and after two minutes add the garlic. Fry until rouge, remove garlic, and remove the frying pan and bacon from the fire.
Two kinds of cheese rubbed on a grater and mixed with yolks. Ready spaghetti is thrown into a colander and immediately put into a cheese-egg mass. We also spread the roasted bacon, season it with ground pepper, mix it and immediately serve it to the table on a warm plate.
Carbonara paste with cream
Ingredients:
- spaghetti or other pasta - 280 g;
- bacon - 130 g;
- fresh egg yolks - 4 pcs .;
- cream 33-35% - 100 ml;
- Parmesan cheese - 75 g;
- garlic - 1-2 cloves;
- ground black pepper - to taste;
- Parsley leaves - to taste;
- salt - to taste.
Preparation
Bacon cut into thin strips and fry in a deep frying pan or saucepan for two minutes. Then add finely chopped garlic and fry for another two minutes. Now we throw the leaves of parsley, season with ground black pepper, mix and remove from the fire.
Parmesan rubbed on a fine grater, mixed with yolks and cream, season with salt, pepper and mix. The cream sauce for the carbonara paste is ready.
A saucepan with a sufficient amount of water is detected on the fire, we throw salt, and after boiling we dip the pasta. Cook for one minute less than indicated on the packaging and drained into a colander. Immediately mix it with sauce from eggs, cheese and cream and add bacon.
Immediately serve the dish to the table, pouring on top of grated Parmesan and decorating with leaves of parsley.
Carbonara paste with Parma ham and cream
Ingredients:
- spaghetti or other pasta - 300 g;
- Parma ham - 190 g;
- fresh egg yolks - 3 pcs .;
- cream - 100 ml;
- Parmesan cheese - 190 g;
- olive oil - 50 ml;
- garlic (optional) - 1 tooth;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Purified water is heated to a boil, salt and fall asleep spaghetti. Boil them to the state of "al dente" and drain into a colander.
Simultaneously fry Parma ham on olive oil, if desired, after one minute, add the peeled and finely chopped garlic.
Mix the yolks with cream, add half of grated Parmesan, ground black pepper and pour the resulting sauce into a frying pan with ham. Warm the mass to a boil, immediately lay out the hot pasta and mix.
If desired, you can first put the pasta on a plate, and then pour sauce with ham.