If the mysterious words "carbonara", "parmesan", ""Guanciale", "pecorino" you are familiar, it means that you are among the admirers of Italian cuisine. And if these tricky terms lead you to bewilder, then it's time to get acquainted with such a masterpiece of Italian cooking as pasta with carbonara sauce. True, we prefer to cook a carbonara with bacon or ham. And all because the traditional component of this sauce "guanchiale" (raw pork cheeks) in our stores simply can not be found. Nevertheless, this sauce became very popular due to its excellent taste qualities, as well as the simplicity of cooking. Prepare a paste of carbonara and in restaurants of Italian cuisine, and at home. An amazingly simple recipe combined with the available ingredients and unusual (unusual) serving of all known spaghetti make this dish suitable for a casual and even friendly meal. And you can prepare pasta carbonara in various ways. So choose a recipe for your taste. 
Traditional pasta carbonara with bacon
It should be noted that this recipe is traditional forAmerican version of the carbonara sauce. Americans (like the British) generally love bacon very much, cook salads with it, bake pies and cook soups. That's the recipe for the traditional Italian pasta carbonara, they were driven to their culinary preferences, replacing bacon with exotic guanchiale and pancetta. Cheese, however, left the Italian - Parmesan. Ingredients:
- Macaroni (spaghetti, pappardelle or tagliatelle) - 1 package (500 g);
- Olive oil - 2 tablespoons;
- Bacon - 200 g;
- Eggs - 3 pieces;
- Parmesan - 100 g;
- Black pepper and salt - to your taste.
The recipe is for four servings. Preparation: The peculiarity of the sauce is that, until ready, it comes already from the heat of freshly baked pasta. Therefore, beforehand for this sauce, only bacon is prepared, by heating out excess fat from it. The basis of the sauce - eggs - is put into the paste raw. The sauce is very tender and silky. And for sharpness and piquancy, garlic is added to it. But this is an amateur. So, prepare the paste of the carbonara. We put water for spaghetti, and while it boils, cut into thin slices of bacon. In the frying pan pour a little vegetable oil, we heat it and fry the bacon "until the crunch." Note that bacon must be fried so that it does not turn into meat croutons. That is, fry on high heat and not for long, so that only the surface of slices of bacon became crisp. Then in a separate bowl we beat eggs with salt and black pepper. Beat them with a normal fork, without using a mixer or whisk, which will turn the eggs into egg foam, and we do not need it at all. Cheese is rubbed into the shavings (on a fine grater) and added to the eggs. The base of the sauce is ready. By the way, leave some cheese for seasoning to the finished pasta. Now boil the spaghetti. We lower them into slightly salted boiling water, cook until ready and throw it back in a colander. It is not necessary to rinse pasta and no oil (as we are accustomed to) is added to them. After that, we shift the pasta into a saucepan with egg-cheese mixture, mix it quickly and add bacon. Stir again, lay out on plates and sprinkle with the remaining cheese. We eat the paste of the carbonara immediately after cooking. Note: Some cooks recommend adding dry white wine (to sauce) to the traditional paste of carbonara, but this is already a delicacy of high culinary fashion. By the way, the recipe for the traditional carbonara paste can be varied not only with garlic, but also with basil (dried or fresh), as well as with any greens that you prefer. 
Carbonara with bacon and cream
This recipe is different from the traditional carbonara, not only by the presence of cream and onions in its composition, but also by the way it is cooked. Ingredients:
- Pasta (any pasta) - 200 g;
- Bacon - 150 g;
- Parmesan cheese - 50 g;
- Onion - 1 head;
- Cream - 1 part glass;
- Butter - 1 tablespoon;
- Olive oil;
- Salt;
- Black pepper.
The recipe is designed for two servings of pasta. Preparation: Also, while we are making sauce, we will put water for the paste. Then chop the onion ray, and cut the bacon into thin slices. In olive oil with the addition of creamy fry the onion (until soft). In another pan fry the bacon slices. We will fry them without oil: bacon is fatty by itself. When we see that the meat slices have a crusty crust, we take out the bacon and throw it back in a colander, and then add it to the frying pan to the onion. Fill our frying cream, salt and pepper to your own discretion and leave to stew on a very slow fire. Meanwhile, the water for pasta had time to boil. We boil our paste in it, drain the water, and lay the pasta on plates and serve, pouring them with hot carbonara sauce and sprinkling with grated cheese. Such are the different ways of cooking Italian caramel sauce and pasta with the same name. Americans recipe for carbonara to taste, although they replaced the pork cheeks with their favorite bacon. Probably, we should also learn a simple technology for its preparation and diversify its menu with another dish of Italian cuisine (even in the American interpretation). We advise you to read:
