Carbonara is considered to be Italian classics and although the home of the dish is indeed the province of Lazio, the American soldiers invented the dish. Authentic carbonara, in addition to the paste itself, is based on egg yolk sauce and roasted cheek, but like any classic, over time even the alla carbonara has been transformed and overgrown with a variety of variations. One of the latter is the one that is cooked on the basis of cream and it will be discussed in the recipes further.
Carbonara - recipe with bacon, mushrooms and cream
This recipe is far from the classics, but from that no less tasty. Not typical for the classic recipe mushrooms are perfect additions to bacon and cream sauce , and dry white wine adds a taste of versatility.
Ingredients:
- spaghetti - 240 g;
- bacon - 6 slices;
- champignons - 235 g;
- cream - 255 ml;
- wine (white dry) - 115 ml;
- eggs - 2 pieces;
- garlic - 4 teeth;
- onion - 65 g;
- handful of grated Parmesan.
Preparation
Before you cook a carbonate with cream and bacon, put the paste itself to cook. Use a dry and well-heated frying pan to roast bacon slices. As soon as the fat from the bacon is drowned, drain the excess, and spread the fried pieces on napkins. On the remaining fat, save onions and mushrooms. Add the garlic to the frying as soon as all the excess mushroom moisture completely evaporates. When you hear a pleasant garlic flavor, return the bacon to the pan, increase the heat and lay the paste. Next pour in the cream, add the wine, and when the liquids boil, turn off the heat and add the egg yolks. Rapidly mix the paste, add grated Parmesan and immediately serve.
Spaghetti carbonara with cream and bacon
Ingredients:
- spaghetti - 450 g;
- onion - 55 g;
- garlic - 1 tooth;
- bacon - 95 g;
- milk - 195 ml;
- cream - 240 ml;
- grated Parmesan - 35 g;
- eggs - 2 pieces;
- nutmeg - pinch.
Preparation
While the pasta is brewed, in the saucepan, save the onion with garlic. The resulting roast, add slices of bacon and continue to fry all together, waiting for the moment when the bacon grasps. Pour all the milk and let it go to a boil. Next, pour in the cream, add grated Parmesan and leave the sauce to languish until thick. Whisk the eggs and add a couple of spoons of hot sauce to them, quickly mixing to make the eggs begin to prepare. Pour the eggs into the sauce, send the paste, the pinch of nutmeg, and mix again quickly. A little cheese on top and the dish is ready. Try the dish immediately after it is finished.
Carbonara paste with bacon, chicken and cream
Pasta carbonara with bacon and cream for this recipe is considered a lightweight alternative to the classic recipe, since it is cooked with a minimum of fat, and most of the cream is replaced with low-fat cream cheese.
Ingredients:
- spaghetti - 375 g;
- bacon - 240 g;
- chicken fillet - 680 g;
- onion - 65 g;
- garlic - 3 teeth;
- low-fat cream cheese - 240 g;
- cream - 65 ml;
- eggs - 2 pieces;
- grated Parmesan - 35 g.
Preparation
After setting the paste, cook for a simple mixture of eggs, cream cheese and grated parmesan cheese - it will be the final chord in our sauce. Use a dry and well-heated frying pan for roasting bacon slices with onions. Remove excess fat, and then put the chicken, let the meat grab and supplement it with garlic. After reducing heat, pour the ingredients in the frying pan with a cheese-egg mixture, add cream and half a glass of water, in which spaghetti was prepared. When the sauce comes to a boil, put the paste into it, mix it thoroughly and start tasting.