This article is dedicated to the cuisine of the deliciousItaly and how to cook pasta carbonara. Italy is Rome, the Leaning Tower of Pisa, and pasta and pizza are the “highlights” of Italian cuisine. We all know that it is incredibly delicious and varied. There are hundreds, maybe even thousands, of recipes for cooking pasta alone. Do you want to know the classic recipe for the famous spaghetti carbonara? Then read our article further. Why do we offer you these recipes and not recipes for any other pasta? Perhaps this is because one of the most delicious and quick to cook can be called spaghetti carbonara, the preparation of which we will describe in detail below. Spaghetti carbonara is usually regular pasta boiled in salted water with the addition of one tablespoon of vegetable oil, with bacon and a special sauce. Actually, carbonara is the name of the sauce that is poured over the pasta. How to cook carbonara so that it turns out incredibly tasty? The most important thing here is not to overdo it and not to overcook the sauce - it should gradually reach the spaghetti itself, feeding on the heat that comes from them. The result is very tasty, because it is not for nothing that pasta carbonara is one of the most common dishes in Italy.
The classic recipe for spaghetti carbonara
Recipes for making pasta carbonara are notcan be finally counted, because there are so many of them. They are all approximately the same, but the small differences in them make each recipe unique, and the dish prepared according to it - unforgettable. To prepare pasta carbonara for four people, you will need:
- 250 grams of fatty brisket, which is also called pancetta;
- two eggs and two yolks;
- half a kilo of spaghetti;
- olive oil - one teaspoon;
- one cup of finely grated cheese with pecorino or parmesan cheese;
- ground black pepper, salt and spices to your liking.
The recipe starts with what needs to be preparedthe pasta itself. Spaghetti should be cooked in the usual way, by placing them in salted boiling water. How to cook spaghetti carbonara so that they don’t cool down while you make the sauce? Pay close attention to the pasta cooking time indicated on the package. Cooking time is about ten minutes. While the spaghetti is cooking, you need to have time to prepare the filling. If you are cooking thin spaghetti, whose cooking time is less than the cooking time of the sauce, then you need to start preparing the filling in advance. Carbonara pasta, the recipe for which is quite simple, will turn out even tastier if you use olive oil instead of sunflower oil. Pour a little olive oil into a frying pan, heat it slightly and add finely chopped pancetta, heat it well, stirring lightly. Transfer the pancetta together with the released fat to a dish. By the way, regarding how to cook carbonara as light and dietary as possible - use only olive or vegetable oil and do not get carried away with butter. Next, to prepare the carbonara sauce, add the yolks, eggs, pecorino, which must be grated beforehand, a few spoons of the water in which the spaghetti was cooked, and ground black pepper to the slightly cooled pancetta. Then mix everything well and shake. In order to make the carbonara pasta as tasty as possible, they must not be overdried. Cook them so that they are a little tough. This recipe implies that the spaghetti must be wet and very hot. Therefore, there is no need to drain the water, discard, rinse or dry the pasta. You just need to very quickly transfer the spaghetti from the pan in which they were cooked to the dish with the filling using two spoons.
Spaghetti carbonara with cream
After reading this recipe, you might be surprised,After all, it is widely believed that carbonara pasta is cooked with cream. However, the old Italian recipe does not include any: the tradition of cooking carbonara with cream came from America, where the quality of pasta, cheese and ham was questionable. Italian emigrants needed something to eat, and they found a way out - they began to cook their favorite dish with cream. If you also like the taste of carbonara with cream, then we advise you to make the following changes to the pasta recipe: mix the yolks and cheese with cream (take about 220 g of the latter), then pour the resulting mixture into a frying pan and simmer over medium heat.
Non-traditional spaghetti carbonara
Fortunately, cooking does not stand still, andChefs have long been offering us various modified recipes for classic dishes. It's the same with our favorite pasta carbonara: it's prepared with mushrooms, chicken, seafood, even zucchini. And we want to offer you similar recipes. Spaghetti carbonara with shrimp Seafood is an integral part of Mediterranean and, in particular, Italian cuisine. So why not add them to the classic pasta carbonara recipe? To prepare pasta carbonara with shrimp, you will need the following ingredients:
- 500 g of spaghetti;
- 200 g of bacon;
- 500 g of uncooked frozen shrimp;
- 150 g parmesan cheese
- italian herbs
- salt pepper
Let's start by making the sauce.Add the cream to the saucepan and bring to the boil over medium heat. Cut the bacon into cubes or thin strips. Grate the cheese. Add about 70% of the available cheese and the ham to the cream and cook the sauce for 10 minutes. Next, you need to cook the shrimp. To do this, put the shrimp in boiling water with a little salt and cook them for 5 minutes. Add the peeled shrimp, Italian herbs, salt, pepper to the sauce and cook for another 5 minutes. At the same time, boil the pasta until half-ready and add it all to the same sauce. Cook everything together for another 5-7 minutes. That's it, the pasta is ready. Serve, sprinkling the spaghetti with grated cheese. Vegetarian spaghetti carbonara As you know, some people adhere to vegetarian views in cooking. Everyone has their own reasons, but we don’t want to deprive them, and that’s why we are publishing a vegetarian recipe for carbonara pasta. Its peculiarity is that bacon is replaced with vegetables. So, the recipe includes the following products:
- 250 grams of tagliatelle pasta (or any spaghetti);
- 1 small zucchini;
- 12 Bulgarian pepper;
- 1 carrot;
- 1 small size purple bulb;
- 2 eggs;
- 60 g fresh natural yogurt;
- Parmesan cheese;
- olive oil;
- salt and pepper to taste;
Wash the vegetables, cut the carrots and zucchinistrips, and sweet pepper and onion - cubes. Heat olive oil in a frying pan, put vegetables there, salt and simmer under a lid on low heat, stirring occasionally, for ten to fifteen minutes. At the same time, put water to boil for tagliatelle and prepare the sauce: to do this, beat a whole egg with the yolk of the second egg in a bowl, add yogurt, one tablespoon of grated Parmesan cheese, mix, salt and pepper. Put the pasta in salted boiling water and cook according to the instructions on the package (usually two to three minutes). In the meantime, your vegetables will be ready. Throw the pasta in a colander, then mix the pasta and vegetables with it in a bowl with the sauce. After that, serve the pasta immediately, sprinkled with grated Parmesan cheese. Enjoy! Spaghetti carbonara with chicken and mushrooms This simple and tasty dish is perfect for a hearty dinner, and it does not contain any rare ingredients. Even a single man can handle the preparation, because its recipe is quite simple. For pasta carbonara with chicken and mushrooms you will need:
- 300 g of any pasta;
- 300 g of chicken fillet;
- 200 g of any hard cheese;
- 1 large onion;
- 200 g of champignons;
- 250 ml of 25% cream;
- olive oil for frying;
- spices, salt and pepper to taste;
Bring the water to a boil, add a little salt andBoil the pasta in it for the time specified in the instructions. Cut the chicken fillet into small pieces, salt and pepper, add spices and leave to marinate for 15 minutes - this way the meat will be tastier and juicier. Next, lightly fry the chicken in olive oil. Finely chop the onion and add it to the chicken fillet. Lightly fry it as well. Cut the champignons into slices, add to the chicken and onion mixture and fry until done. Pour the cream into the pan (it should be at room temperature), bring it to a boil and turn off the gas. If you like spicy pasta, you can add a little soy sauce. Serve hot, sprinkled with grated cheese on top.
Secrets of cooks
Now let's reveal the main secret of deliciousnessсоуса: его не надо готовить, он приготовится сам. Когда вы выкладываете горячие спагетти на блюдо, от высокой температуры начинает плавиться сыр, а яйца от горячей воды густеют, но не сворачиваются, и соединяются с сыром. Обязательное и главное правило, касающееся того, как приготовить пасту карбонара: начинка и спагетти друг друга не ждут, готовить их надо одновременно. Разумеется, вкус пасты карбонара очень сильно зависит от качества ингредиентов, используемых при приготовлении блюда. Например, яйца — необходимо очень точно определить их количество, ведь именно они составляют основу шелковистого и сочного соуса. Классический карбонар обладает одной очень важной характеристикой — он будто бы приклеивается к тонким трубочкам макарон. Классическое соотношение, используемое в итальянской кухне — 3 яйца на 400 г спагетти. Далее речь пойдет о сыре. Издавна в Италии при приготовлении пасты карбонара использовали сыр пекорино, но, по мнению экспертов, одна чашка этого сыра делает вкус соуса слишком резким, а уменьшение его количества негативно сказывается на вкусовой насыщенности. Именно поэтому многие повара советует использовать не один, а несколько видов сыра в соотношении три части пармиджано реджано к одной части пекарино. По-разному относятся и к чесночному аромату в пасте карбонара. Кто-то советует добавлять чеснок в соус мелко нарезанным и сырым, говоря о том, что, соприкасаясь с горячими спагетти, его вкус полностью раскрывается, а кто-то предлагает его немного обжарить, считая, что только это придает соусу пикантный аромат. Какой способ выбрать — решать вам. В результате использования всех этих секретов получается густой соус, с замечательным сливочным вкусом. Помните о том, что в пасту карбонара не кладут отдельно соль — ее добавляют к воде, в которой варятся макароны, а в соусе соли достаточно в сыре и панчетте. Пасту карбонара надо подавать горячей и свежеприготовленной. Опытным поварам известна маленькая тайна: для того чтобы спагетти карбонара подольше сохраняли тепло, не застывали, не засыхали и не теряли вкусовые качества, подавайте их на подогретых тарелках. Это можно сделать при помощи разогретой духовки, микроволновки или просто под теплой водой — только вытрите их потом насухо. Наверняка, кто-то может подумать, что паста карбонара — довольно-таки калорийное блюдо. Спешим вас обрадовать — его можно сделать более диетическим! Для этого вы можете заменить обычные макароны на макароны из цельнозерновой пшеницы, которая гораздо более полезна для организма. При приготовлении слейте жир с бекона-панчетты — это существенно уменьшит количество калорий, а также улучшит вкус. Можете также добавить в готовое блюдо побольше чеснока, красного перца и зелень петрушки — они способствуют переработке жиров и углеводов. Мало того, что вы можете приготовить пасту карбонара — их нужно еще и красиво подать к столу. Для этого вы можете использовать целые желтки: заранее аккуратно отделите их от белка и сохраните (например, в пленке смазанной маслом), а перед подачей на стол, когда паста будет уже в тарелках, аккуратно уложите желтки в центр. Как видите, приготовить пасту карбонара очень легко и это не отнимет у вас много времени. Наслаждайтесь этим шедевром итальянской кулинарии. Приятного аппетита вам и вашим близким! Советуем почитать:
