Today the word "pasta" is known throughout the world, as well asdishes prepared with this remarkable invention of an unknown Italian. However, about the italian is not so unambiguous. There are many versions about the origin of all known macaroni - their appearance is attributed to the Chinese, the ancient Egyptians. History is silent about the details, but in the minds of most of the paste and everything related to it relates to Italy. And Carbonara paste with cream is the most Italian of Italian dishes. And today it is she, the Carbonara paste, who is the heroine of our article. As it turned out, this simple meal of Italian coal miners (and the carbonara is a coal miner), which cost a penny, has become popular in many countries, on different continents and is served today in the most prestigious and expensive restaurants. It's simple: it's very tasty and you can cook the dish without any difficulties. We just need to learn a few basic rules, which we want to share with you. But before presenting the recipe for spaghetti carbonara with cream, let's talk a little about the product itself. For the production of real pasta (and in Italy this word denotes all types of pasta, regardless of form) use exclusively flour made from durum wheat. Water is added to it, and the result is the most delicious pasta, from which you can then prepare indescribably delicious dishes: pasta with bolognese sauce, lasagna, cannelloni, carbonara pasta with cream and without cream. Contrary to popular belief about the dangers of flour for a figure from Italian pasta do not get better. Moreover, they are useful for the body, since they contain a sufficient amount of B vitamins and various minerals. This, in particular, potassium, calcium, magnesium, iron and even phosphorus. And if you do not abuse fatty sauces (namely, they make the pasta too high-calorie dish), then pasta made from the right flour and the right technology, may well be present on our table several times a week. The recipe for many spaghetti favorite 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 at least one recipe you like, and you put it into your culinary treasury, we will assume that this article is not written in vain. Before presenting the first paste recipe, we consider it necessary to note that the opinions of professional cooks differ regarding the presence of an ingredient such as cream in the carbonara sauce. Some believe that the classic Italian recipe has never included cream, 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
Cooking method: Pasta and sauce are prepared in parallel. In order to prepare the sauce, chopped garlic and bacon should be fried in olive oil. In a separate bowl, mix the eggs, cream, cheese, pepper, nutmeg and sliced basil. All lightly beat up. Welded pasta in a frying pan with fried bacon, pour over the resulting sauce and turn off the fire. All well mixed, you can add a little water, which was cooked pasta. Pasta carbonara 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
Cooking method: We put on the fire a large pot of water for cooking macaroni and proceed to prepare the sauce. Sliced pancetta lightly fry in olive oil and put into a bowl. We add eggs, yolk, cheese, a few spoons of water, in which pasta was cooked, salt and pepper, mix well. We put hot pasta in the sauce and mix again. Carbon paste is ready. Serve on warmed plates. And one more recipe that 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 Bacon cut into strips andfry together with garlic in olive oil, add wine and lightly evaporate to leave alcohol. Mix the cheese with the yolks. Hot pasta put in a bowl with sauce, add the fried bacon, pepper and mix. Serve on warmed plates. We advise you to read:
