How to cook carbonara paste at home

Spaghetti "Carbonara" originally from Italy won the hearts of many sophisticated connoisseurs of haute cuisine. To date, pasta is served in all major restaurants, pizzerias and cafes. However, many housewives prefer to cook spaghetti at home, mastering the culinary niche. We will give the most delicious recipes, in which bacon, cream, cheese are often present.

Carbonara Pasta: a classic of the genre

• olive oil - 120 ml.
• spaghetti (durum wheat) - 1 pack
• chicken yolk (raw) - 4 pcs.
• garlic - 3 prongs
• cheese "Parmesan" or "Pecorino" - 220 gr.
• bacon "Pancetta" - 260 gr.

1. First you need to boil pasta. Pour 1 liter into the pan. water per 120 gr. spaghetti, wait for the first bubbles. Add 60 ml. olive oil, reduce the burner to a medium mark. Send the pasta inside, stir.
2. The duration of the heat treatment depends on the manufacturer. The term is indicated on the back of the pack. For carbonara, spaghetti are brought to a half-preparedness (al-dente state). This means that the core must remain solid.
3. While the spaghetti are being prepared, chop the pancetta into slices, and place in a skillet with 60 ml. oils. Fry until fat is clear. It is important to monitor the structure, the pancetta should not be overdried.
4. Turn off the heat and cool the bacon to room temperature. Grate the cheese at this time. Beat the yolks with a fork or mixer, combine with half the volume of the whole cheese (110 gr.). Add ground pepper to taste.
5. Put the bowl with the egg mass in a steam bath, stir for 10 minutes. Mix bacon with steamed sauce, warm again, do not stop stirring. Spaghetti have already boiled, remove them and leave them in a colander to drain the water.
6. After 3 minutes, send the pasta to the bacon and sauce, mix well. Serve garnished with leftover cheese.

Carbonara with mushrooms and ham

• Parmesan cheese (or another, hard variety) - 230 gr.
• garlic cloves - 3 pcs.
• egg noodles - 300 gr.
• butter - 30-40 gr.
• mushrooms (preferably champignons) - 125 gr.
• onion - 1 pc.
• egg - 4 pcs.
• high fat cream (from 27%) - 210 ml.
• ham - 130 gr.

1. Bring water to a boil, add salt, and send the noodles for cooking. Do not stop interfering. Boil the pasta to 80% ready. Now take care of the mushrooms. They need to be cleaned and washed, then chopped with plates along the leg.
2. Chop the ham and onion separately. Garlic can be passed through a press or cut into thin slices. Place the butter in a skillet and melt. Sauté garlic and onion on it. When the vegetables fall in volume, add the mushrooms with ham.
3. Squirrels are not needed, separate only the yolks. Combine them with salt and ground pepper. Grate the cheese and mix it here. Add chilled cream. Work the entire mass with a blender or mixer. Pour the sauce into a skillet, simmer for 5 minutes.
4. Now shake the noodles in a colander to drain the water. Move the pasta into the egg pan. Stir, turn off the hotplate, cover with a lid. After 10 minutes of insisting, serve to the table.

Chicken and Sesame Carbonara

• cream (fat content from 25%) - 125 gr.
• Hard Spaghetti - 0.3 kg.
• sesame seeds (white) - 20 gr.
• garlic - 2 prongs
• chicken fillet - 250 gr.
• eggs - 3 pcs.
• olive oil - 90 ml.
• Parmesan cheese - 60 gr.

1. Boil boiling water, pour in oil and salt. Send the spaghetti inside, cook them at an average mark of 6-7 minutes.It is necessary to bring pasta to a state of semi-preparedness.
2. Now take care of the chicken. Rinse, dry with paper towels. Remove the film from the fillet, chop the meat into cubes 2 * 2 cm in size.
3. Garlic is not passed through a crush, but is chopped with thin plates. Mix it with chicken, place in a skillet with hot oil. Fry for 3 minutes over high heat, then reduce power.
4. The total duration of the meat stew is 8 minutes, not more. After this time, salt the dish, pour in the cream. Reduce heat, simmer without lid for 5 minutes.
5. Make a sauce of beaten eggs, sesame seeds, grated parmesan and salt to taste. Now work out the composition with a mixer and transfer to the chicken. The spaghetti are ready, leave them in a colander, then move them to the pan and simmer for 3 minutes.

Carbonara with asparagus and cherry

• garlic teeth - 4 pcs.
• eggs - 2 pcs.
• basil leaves - 40 gr.
• olive oil - 60 ml.
• Asparagus - 430 gr.
• noodles (durum wheat) - 240 gr.
• Tomatoes - Cherry 280 gr.
• Parmesan cheese - 100 gr.

1. First prepare the necessary products, collecting them in one place. The asparagus should be cut into 2-3 cm pieces. It is advisable to chop the tomatoes in half, and grate the cheese.
2. Now take care of the noodles. Boil it in boiling water, previously salted. Bring pasta to half-cooked. Pick up a large skillet, pour in olive oil and heat it.
3. Sauté the asparagus for 4 minutes. Add chopped garlic here, pass for another 45 seconds. Pour the cherry, cover the dishes, simmer the contents until soft (about 5 minutes).
4. In a different container, combine the grated cheese with eggs, salt and pepper. Begin to whisk intensively with a whisk, making a uniform sauce. Set the boiled noodles on a colander, after 2 minutes put them in a frying pan.
5. Pour in egg mass and mix well. Turn on the fire, simmer the dish for 2 minutes. After this time, let the pasta stand for a quarter of an hour. Serve by sprinkling with grated cheese.

Carbonara with basil and cream

• nutmeg - 3 gr.
• bacon - 165 gr.
• basil (greens) - 3 branches
• egg - 3 pcs.
• spaghetti - 280-300 gr.
• olive or corn oil - 60 ml.
• cream with fat content from 22% - 140 gr.
• garlic teeth - 2 pcs.
• Parmesan cheese - 125 gr.

1. Spaghetti and sauce are cooked at the same time. First, pour water into a saucepan, boil and salt. Send the pasta inside, cook for 7 minutes until al dente (semi-finished).
2. To make the sauce, chop the bacon into pieces, and the garlic into slices. Put in a frying pan with oil and fry until crusty. In another cup, combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
3. Beat the egg and cheese mass with a fork. Place the boiled spaghetti in the garlic bacon. Season with sauce and heat for 3 minutes. Grate a little parmesan, sprinkle them with carbonara and serve.

Carbonara with sea cocktail

• tomato paste - 160 gr.
• olive oil - in fact
• cloves of garlic - 2 pcs.
• sea ​​cocktail - 250 gr.
• hard grade spaghetti - 280-300 gr.
• cream with a fat content of 35% - 260 gr.
• cheese - 60 gr.

1. First, take the sea cocktail from the freezer, let it thaw. Drain the remaining liquid and remove the ice, rinse the contents by folding them onto a sieve. Let it dry.
2. Pour water into a saucepan, put on fire and wait for boiling. Pour in olive oil, salt. Place the pasta inside, cook at an average mark of 8 minutes (counting down from the moment of boiling).
3. Remove the husks from the garlic, chop it, fry in oil. Send a seafood cocktail here, stew for 3 minutes. After this period add the tomato paste, continue cooking for another 3 minutes.
4. When the liquid boils, salt the dish and pour in pepper. Add fat cream, do not stop stirring. Put the boiled pasta in a pan, turn off the heat. After a quarter of an hour, serve with cheese.

Carbonara with minced meat

• cloves of garlic - 4 pcs.
• minced pork and beef - 450 gr.
• olive oil - in fact
• Hard Spaghetti - 250 gr.
• tomatoes - 100 gr.
• onions - 45 gr.
• butter - 60 gr.
• Parmesan cheese - 120 gr.

1. Peel the onion and garlic, chop the vegetables. Place in a pan, pour olive oil. Bring the composition to readiness (golden color). Rinse the tomatoes, cut inedible areas, chop into cubes.
2. Stir in the garlic and onion, cover the dishes and simmer for 8 minutes. When the components are reduced in volume, transfer them to the bowl, wash the pan.
3. Now fry the minced meat in olive oil separately. It should turn pale and crusty. Do not forget to pepper and salt the meat. Mix all the ingredients, insist on low heat under the lid for 5 minutes.
4. Now take care of pasta. It is necessary to salt water, boil, boil spaghetti in it for 7 minutes. When the deadline is over, send the products to the pan and fry in butter.
5. Combine the spaghetti with a dressing of minced meat and vegetables, mix. Preheat the plates, spread the carbonara over them, sprinkle with cheese. Garnish separately with mint or basil.

Carbonara with Bacon

• olive oil - 125 ml.
• hard cheese (Parmesan is suitable) - 80 gr.
• spaghetti - 330 gr.
• garlic cloves - 3 pcs.
• eggs - 2 pcs.
• bacon - 150 gr.

1. Salt the water in which the pasta will be cooked. Bring to a boil, pour in 60 ml. olive oil. Place the spaghetti inside, cook for 8 minutes over medium heat. Then put in a sieve to drain the liquid.
2. Grind the garlic in slices, in no case do not pass it through the press. Chop the bacon with the bars. Mix the ingredients, fry on the remaining olive oil. After 5 minutes, add the pasta.
3. Beat eggs separately, put to spaghetti. Stir components while simmering over low heat. Grate cheese, sprinkle pasta on them. Proceed to the tasting by arranging on plates.

Shrimp Carbonara

• hard cheese (Parmesan is suitable) - 80-100 gr.
• frozen shrimps - 350 gr.
• Provencal spices - 20 gr.
• spaghetti - 280 gr.
• cream with a fat content of 35% - 125 ml.
• bacon - 200 gr.

1. Pour the cream into a saucepan, heat to 50 degrees. Grate cheese, add to heat-resistant containers, heat for 8 minutes. Stir constantly so that the composition takes a uniform structure.
2. While the cream and cheese are boiled, chop the bacon with bars or thin plates. Defrost the shrimps naturally, rinse them and dry them.
3. Boil seafood in water, salt the liquid. Heat treatment takes 3 minutes. Cook the spaghetti separately, dropping them into a boiling liquid.
4. Remove the cream cheese from the burner, add bacon, pasta and shrimp to it. After placing the whole dish in a pan, cover. Stew for 3 minutes, then serve immediately.

Carbonara with mushrooms in a slow cooker

• olive oil - 65-75 ml.
• high fat cream (from 32%) - 240 gr.
• spaghetti - 250 gr.
• mushrooms - 350 gr.
• Parmesan cheese - 140 gr.
• onions - 50 gr.
• garlic - 3 cloves

1. Fill the crock-pot with boiling water, salt and add some olive oil. Send the spaghetti inside, cook for 7 minutes in the "Pasta" or "Cooking" mode.
2. While the appliance is working, prepare the mushrooms. They need to be washed, cleaned, dried and cut into thin slices along the fibers. Onions are chopped in half rings.
3. On a stove or in a microwave, warm the cream to 60 degrees. Grate the cheese, mix it with the milk composition. Put the boiled pasta on a sieve, then in another clean bowl.
4. Wash the slow cooker, dry. Pour oil into the bowl, send the onions with mushrooms inside. Pass the contents into the Fry function for 10 minutes.
5. When the mushrooms are boiled, and the onions turn golden, add the chopped garlic. Add pepper and salt, mix. Season the dish with cream cheese mixture.
6. When the function "Frying" comes to an end, set the solution to "Extinguishing" lasting 10 minutes.Stir the composition without covering the multicooker with a lid. At the end, add pasta, let stand on the program "Heating", taste.

Make carbonara paste using classic technology. Take a look at the recipes with the addition of ham, bacon, champignons, asparagus, Parmesan cheese. Prepare spaghetti with a sea cocktail or separately shrimp, eggs, sesame seeds, chicken, tomatoes.

Video: carbonara paste according to the classic recipe