Like any classic, Carbonara sauce lost its authenticity boundaries and gradually became more and more modified every year. Now, in addition to the classical Italian variation, you can find dozens of other recipes designed to make this sauce even tastier and even more favorite among eaters.
Carbonara sauce: classic recipe
Ingredients:
- pancetta - 150 g;
- eggs - 2 pcs. + 2 yolks;
- Parmesan - 55 g;
- sour cream - 85 g;
- parsley greens.
Preparation
We start with the basis for our sauce, which consists of Italian ham - pancetta, it should be cut into medium-sized straws and fry in a small amount of oil until a characteristic browning. This process will take no more than 5 minutes.
Next, beat eggs with egg yolks and sour cream, generously season the mixture and complement the grated cheese. As the latter can act acute pecorino romano or more familiar parmesan.
We put the freshly brewed pasta in a frying pan to pancetta together with a small amount of water, in which it was cooked. The mealy remains in the latter will make our sauce thicker. Mix everything thoroughly, pour the pasta with a pre-prepared egg mixture and begin to mix quickly so that the egg does not curl.
As soon as the sauce covers the paste, quickly put it on warm plates, sprinkle with a generous handful of cheese and serve.
Carbonara sauce - recipe with cream
Ingredients:
- eggs of chicken - 2 pieces;
- fatty cream - 65 ml;
- garlic cloves - 1 pc .;
- white onions - 30 g;
- bacon - 48 g;
- grated Parmesan - 70 g.
Preparation
In a heated frying pan fry pieces of bacon until the fat is out of those, then let's pass on the onion for 5 minutes on this fat, and already add garlic garlic to it and wait for another half a minute.
Beat eggs with cream and 2/3 of cheese, add chilled onion roast, so that the protein does not curl. When the pasta is ready, flip it over the colander, but leave a small amount of water, quickly pour into the sauce sauce and begin to stir intensively, placing the paste on minimal fire. The creamy carbonara sauce is ready for our simple recipe as soon as it thickens.
Pumpkin sauce for pasta carbonara - recipe
Ingredients:
- pumpkin - 980 g;
- olive oil - 32 ml;
- pancetta - 230 g;
- white onion - 45 g;
- fatty cream - 65 ml;
- butter - 30 g;
- fresh sage - 6-10 leaves.
Preparation
The first thing to do is to bake the pumpkin in the oven until it is ready, after which it should be separated from the skin and blended with a blender, adding olive oil, cream and 240 ml of water in which the paste was cooked.
We fry the slices of pancetta, waiting for the moment when the fat will be drowned. Remove the fried pancetta on a separate plate, on the stale grease, fry the onions 7-8 minutes, and then garlic for another 40 seconds.
Tomé sage leaves in butter for a couple of minutes.
Mix the pasta with pumpkin sauce, sprinkle with onions and bacon, fried with sage and grated Parmesan cheese.
Spaghetti with carbonara beer sauce - recipe
Ingredients:
- bacon - 160 g;
- eggs of chicken - 3 pieces;
- white onion - 45 g;
- cherry tomatoes - 2 items;
- dark stout - 240 ml;
- grated Parmesan - 90 g.
Preparation
Sliced bacon frying, waiting for the fat to be thawed, and after 6-7 minutes add to it the thin half-rings of onions and wait for them to soften. As soon as this happens, and bacon becomes crispy, you can add half of cherry tomatoes and pour the beer into the pan. When the liquid boils, it can be held on the fire for a couple of minutes, and then used to temper the eggs: the eggs are constantly whipped, gradually pouring hot beer sauce. While the sauce is hot, mix it with pasta and cheese.