Today the word "pasta" is known all over the world, as well asdishes prepared with this remarkable invention of an unknown Italian. True, about the Italian, not everything is so clear. There are many versions of the origin of the well-known pasta - its appearance is attributed to the Chinese, the ancient Egyptians. History is silent about the details, but in the minds of most, pasta and everything connected with it refers to Italy. And pasta carbonara with cream is the most Italian of Italian dishes. And today it is pasta carbonara that is the heroine of our article. How did it happen that this simple food of Italian coal miners (and carbonara means coal miner in translation), which cost pennies, became popular in many countries, on different continents and is served today in the most prestigious and expensive restaurants. Everything is simple: it is very tasty and the dish can be prepared without any particular difficulties. You just need to learn a few basic rules, which we want to share with you. But before we present the recipe for spaghetti carbonara with cream, let's talk a little about the product itself. To produce real pasta (and in Italy this word refers to all types of pasta, regardless of shape), only durum wheat flour is used. Water is added to it, and the result is those same delicious pasta products, from which you can then prepare indescribably delicious dishes: pasta with bolognese sauce, lasagne, cannelloni, pasta carbonara with cream and without cream. Contrary to popular belief about the harm of flour for the figure, Italian pasta does not make you gain weight. Moreover, they are good for the body, as they contain a sufficient amount of B vitamins and various minerals. These include potassium, calcium, magnesium, iron and even phosphorus. And if you do not overuse fatty sauces (and they are what make pasta too high-calorie), then pasta made from the right flour and using the right technology can very well be on our table several times a week. The recipe for the beloved spaghetti in carbonara sauce has many variations. We will offer you several varieties of this dish and hope that you will definitely try to cook them. And if you like at least one recipe and add it to your culinary collection, we will consider that this article was not written in vain. Before presenting the first pasta recipe, we consider it necessary to note that the opinions of professional chefs differ regarding the presence of such an ingredient as cream in carbonara sauce. Some believe that the classic Italian recipe never included cream, while others hold the opposite opinion. We will try to present all the options, and the choice, as always, is yours.
Carbonara paste with cream
Ingredients:
- macaroni packing
- 150 grams of bacon
- 2 eggs
- 100-150 ml of cream
- 100 grams of parmesan or pecorino (you can mix a cheese)
- 1-2 tablespoons of olive oil
- clove of garlic
- green basil
- salt, pepper, nutmeg to taste
Method of preparation:The pasta and sauce are cooked simultaneously. To prepare the sauce, fry the chopped garlic and bacon in olive oil. In a separate bowl, mix the eggs, cream, cheese, pepper, nutmeg and chopped basil. Beat everything lightly. Place the cooked pasta in a frying pan with the fried bacon, pour in the resulting sauce and turn off the heat. Mix everything well, you can add a little water in which the pasta was cooked. The carbonara pasta with cream is ready. Serve on warmed plates.
Carbonara paste
Ingredients:
- spaghetti packaging
- 200-250 grams of pancetta (an Italian version of bacon)
- 2 eggs + one yolk
- a tablespoon of olive oil
- 100 grams of grated cheese (ideally - 50 grams of pecorino and parmesan)
- salt, freshly ground black pepper to taste
Method of preparation:Place a large pot of water on the fire to cook the pasta and start preparing the sauce. Lightly fry the chopped pancetta in olive oil and place it in a bowl. Add the eggs, yolk, cheese, a few spoons of the pasta cooking water, salt and pepper, and mix well. Add the hot pasta to the sauce and mix again. The carbonara pasta is ready. Serve on warm plates. And one more recipe I want to share.
The classic version of the carbonate spaghetti
Ingredients:
- spaghetti packaging
- 250 grams of bacon
- 4 raw yolks
- 150 grams of a mixture of pecorino and parmesan
- 2-3 tablespoons of olive oil
- 2/3 glasses of dry white wine
- 2 cloves of garlic
- salt, pepper to taste
Method of preparation Cut the bacon into strips andFry with garlic in olive oil, add wine and evaporate slightly to remove alcohol. Mix cheese with yolks. Place hot pasta in a bowl with sauce, add fried bacon, pepper and mix. Serve on warmed plates. We recommend reading:
