The main secret of a delicious dish is the quality of pasta. Ideally, it's fresh pasta that has just been cooked, but you can completely replace it with pasta from the store. The main thing is that it is a quality product from durum wheat. And, of course, the taste of the prepared dish depends on the sauce, in the main role of which today is ham.
A recipe for pasta with ham and mushrooms in creamy sauce
Ingredients:
- mushrooms - 200 g;
- onion - 1 piece;
- paste - 500 g;
- garlic - 1 tooth;
- ham - 200 g;
- cream - 0,4 liters;
- Parmesan - 100 g;
- olive oil, basil, spices, salt.
Preparation
We boil the pasta in a lot of water, pre-salt it. There is one secret: to make macaroni not stick together during cooking, we add a little bit of vegetable oil to the water. We need to boil the pasta until almost ready. In the meantime, it is brewed, chop the onions and garlic small and put into a frying pan, where the olive oil has already heated, fry literally for a couple of minutes and add the mushrooms. It can be any mushrooms: oyster mushrooms, mushrooms or even ceps, which will be especially fragrant. We cut them fairly finely, to make a mushroom crumb in size 1 cm per 1 cm, we make the same size and ham, which we send to the frying pan after the mushrooms. Extinguish all the ingredients for about five minutes and pour the cream. Now bring the taste to the ideal with the help of salt and favorite spices. Once the sauce has boiled, put the paste in it, mix it and bring it to the ready for a couple of minutes. During this time, we will pour Parmesan and cut the basil leaves. Sprinkle them on top of a hill of pasta already on a plate.
Recipe for caramel paste with ham and cream
In fact, the carbonara is pasta with ham and cheese, and even with cream. But there are subtleties in its preparation.
Ingredients:
- ham - 400 g;
- cream - 160 ml;
- cheese - 400 g;
- paste - 600 g;
- egg yolk - 3 pieces;
- pepper black ground, salt.
Preparation
We start to cook with the sauce, tk. then the ham and pasta will be prepared at the same time and there will be no time left for the sauce. Cheese should be hard, ideally - it's Parmesan. We rub it on the smallest grater, add to it cream and egg yolks, pepper to your taste. Cook the pasta in salted water. There are standard proportions for every 100 grams of paste we take 1 liter of water, and for each liter of water, 10 grams of salt. Therefore, we need 6 liters of water and 60
Ham cut into cubes 1 cm per 1 cm and fry in a well-hot frying pan, you can add a drop of oil, only to make the cubes do not stick. As soon as our paste is ready to send it to the ham in a frying pan and also lightly fry. Literally a couple of minutes, and then until all this is poured hot directly into the sauce and mix well there. Serve with basil leaves.