A classic recipe for caramel paste with bacon is loved by many. Indeed, who can resist the combination of pasta with egg yolks, crispy bacon and a small amount of cream sauce? For all those who can not do this, we offer several variations of the Italian classics that will not leave fans of the paste indifferent.
A classic recipe for carbonates with bacon without cream
It should start with the fact that the classic recipe for carbonara does not contain cream and other dairy products. Such pasta is prepared with the addition of yolks, grated cheese and topping from crispy bacon , or more precisely - pancetta.
Ingredients:
- egg yolks - 3 pieces;
- grated Parmesan - 45 g;
- pancetta - 145 g;
- spaghetti - 200 g;
- garlic - 1 tooth.
Preparation
Start cooking with cooking pasta until the spaghetti is on the stove, we will calmly prepare the sauce itself.
Cut pancetta and fry it in a dry frying pan until crunching. Together with the pieces of pancetta, put in a bowl and crushed chives. When the meat is ready, remove the garlic. Select the ladle of water in which spaghetti is cooked, and pour into the egg yolks with intense whipping. Add 2/3 of grated parmesan next.
Spaghetti is thrown away and put into a frying pan with fried pancetta. Remove the dishes from the fire, pour the sauce on the basis of eggs and begin to actively mix. If necessary, pour a little more water to make the sauce become homogeneous and shiny. At the very end, add the remaining parmesan and mix.
Recipe for spaghetti carbonara with bacon and cream
Over time, the classic recipe was modified and cream for the sake of creaminess to the sauce of steel. If you do not struggle for authenticity, then do not miss the chance to try this variation of the dish.
Ingredients:
- spaghetti - 280 g;
- bacon - 5 slices;
- egg - 1 piece;
- cream - 55 ml;
- egg yolks - 3 pieces;
- grated Parmesan - 45 g.
Preparation
Transfer the slices of bacon to a baking sheet and place under the grill. When excess fat is drowned and the pieces become crispy - ready.
Boil the pasta in a lot of salted water. While the spaghetti is boiled, whip the whole egg with yolks, cream and a larger half of the cheese. Drain the paste, return it back to the dishes in which it was cooked, and add the cheese-egg mixture. Quickly stirring, wait for the eggs to become creamy, the sauce will thicken and evenly cover the spaghetti. Serve the carbonara, sprinkle with the remaining cheese and bits of bacon.
Carbonara with bacon and cream - recipe
Ingredients:
- spaghetti - 345 g;
- egg yolks - 4 pieces;
- cream - 215 ml;
- grated Parmesan - 65 g;
- bacon - 95 g;
- leeks - 115 g.
Preparation
While the spaghetti is cooked, let the bacon slice along with the leeks. When the bacon becomes crispy and crispy, add the pasta to the pan. Baste yolks with cream, remove the pan from the fire and start pouring the resulting mixture in a thin trickle, stirring constantly, so that the eggs do not fold. When the sauce thickens, the paste can be immediately served.
Carbonara paste - recipe with bacon, cream sauce and mushrooms
Ingredients:
- butter - 35 g;
- shallot - 25 g;
- champignons - 195 g;
- pancetta - 35 g;
- spaghetti - 370 g;
- eggs - 2 pieces;
- grated cheese - 95 g;
- garlic - 2 teeth.
Preparation
Divide the shallots into thin rings and let them in with a little oil and chopped pancetta while cooking pasta. When shallot is softened, add mushrooms to it and wait until all the moisture evaporates. At the very end, put garlic to fry. Mix the contents of the frying pan with the finished pasta and pour a couple of beaten eggs to it. After removing the frying pan from the heat, start stirring the sauce vigorously, if necessary pouring a little water in which spaghetti was brewed. Ready pasta is served immediately.