carbonara recipe This article is devoted to the cuisine of delightful Italyand how to make a carbonara paste. Italy is Rome, the Leaning Tower of Pisa, and pasta and pizza are the "raisins" of Italian cooking. We all know that it is insanely delicious and diverse. Recipes for the preparation of paste alone are counted in hundreds, and maybe even in thousands. Want to know the classic recipe for making famous spaghetti carbonar? Then read our article next. Why do we offer you these recipes, and not the recipes of any other pasta? Perhaps this is because one of the most delicious and fastest in cooking can be called exactly spaghetti carbonara, the preparation of which we will describe in detail below. Spaghetti carbonar usually are ordinary pasta boiled in salted water with one tablespoon of vegetable oil, with bacon and a special sauce. In fact, the carbonate is the sauce, which is poured over the paste. How to cook a carbonara to make it incredibly tasty? Here the most important thing is not to overdo it and not to over-rest the sauce - it should gradually come directly to the spaghetti themselves, feeding on the heat that comes from them. In the end, it turns out very tasty, because it's not for nothing that the Carbonara paste is one of the most common dishes in Italy.

The classic recipe for spaghetti carbonara

Recipes for preparing a paste of carbonara are notare subject to a final count, because there are a lot of them. They are all about the same, but the small differences in them make each recipe unique, and the dish cooked on it is unforgettable. To prepare a carbonara paste 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 begins with what you need to cookthe paste itself. Spaghetti should be cooked in the usual way, putting them in salted boiling water. How to cook spaghetti carbonara so that they do not cool down while you make the sauce? Look carefully at the time of cooking the pasta, which is indicated on the package. The cooking time is about ten minutes. For a while, until the spaghetti is cooked, you need to have time to prepare the filling. If you cook thin spaghetti, whose cooking time is less than the time of preparation of the sauce, then the filling should be prepared in advance. Pasta carbonara, the recipe of which is already quite simple, will be even more delicious if you take olive oil instead of sunflower oil. In a frying pan, pour a little olive oil, lightly heat it and add finely chopped pancetta, warm it well, stirring lightly. Pancetta with the allocated fat to shift to a dish. By the way, as to how to cook carbonara as light and dietary as possible - take only olive or vegetable oil and do not get carried away with creamy ones. Next, to prepare the carbonar sauce, add yolks, eggs, pecorino, which must be previously rubbed, to a few cooled pancetta, a few spoonfuls of water, in which spaghetti was ground, ground black pepper. Then thoroughly mix everything and shake it. In order to prepare a carbonara paste as tasty as possible, they can not be dried. Cook them so that they are a bit harsh. This recipe implies that the spaghetti should be wet and very hot. Therefore, it is not necessary to drain water, recline, rinse and dry the paste. You just need to quickly shift the spaghetti from the pan in which they were brewed, using a couple of spoonfuls, to a filling dish. carbonara recipe

Spaghetti carbonara with cream

After reading this recipe, you, probably, will be surprised,after all the opinion is widespread that a carbonara paste is prepared with cream. However, in the old Italian recipe they are not present: the tradition to cook carbon fiber with cream went from America, where the quality of macaroni, cheese and ham was doubtful. Italian immigrants had to eat something, and they found a way out - they began to cook their favorite dish with cream. If you also like the taste of carbonates with cream, we suggest you make the following changes to the pasta preparation recipe: mix yolks and cheese with cream (take about 220 g of the latter), then pour the resulting mixture into a pan and simmer over medium heat.

Non-traditional spaghetti carbonara

Fortunately, cooking does not stand still, and the cooklong ago offer us various modified recipes of classic dishes. With our favorite pasta carbonara - the same: it is cooked with mushrooms, chicken, seafood, even with zucchini. And we want to offer you such recipes. Spaghetti carbonara with shrimps Seafood is an integral part of Mediterranean and, in particular, Italian cuisine. So why not add them to the recipe for the classic Carbonara paste? In order to prepare a paste of carbonara with shrimps, 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 with the preparation of the sauce. Add the cream to the saucepan and bring them to a boil over medium heat. Cut the bacon into cubes or thin strips. Rub cheese. Add about 70% of the available cheese and ham to the cream and cook the sauce for 10 minutes. Next, you need to cook the shrimp. To do this, put in boiling water with a small amount of salt shrimp and boil them for 5 minutes. Add the peeled prawns, Italian herbs, salt, pepper into the sauce and cook for another 5 minutes. In parallel with this, cook until half-cooked pasta and add them all to the same sauce. Cook all together for another 5-7 minutes. Everything, pasta is ready. Serve with spicy grated cheese. Vegetarian Spaghetti Carbonara As you know, some people stick to vegetarian views in cooking. The reasons are different, but we do not want to deprive them, and therefore we publish a vegetarian recipe for the Carbonara paste. Its peculiarity is that the bacon is replaced by 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 vegetables, cut carrots and zucchinistripes, and sweet peppers and onions - cubes. Preheat the olive oil in a frying pan, place vegetables there, salt and simmer under the lid on low heat, stirring occasionally, for ten to fifteen minutes. Simultaneously, put boiling water for the tagliatelle and prepare the sauce: to do this, whip in a bowl a whole egg with egg yolk of the second egg, add to it yogurt, one tablespoon of grated parmesan cheese, mix, salt and pepper. Place the pasta in salted boiling water and boil according to the instructions on the package (usually two to three minutes). In the meantime, your vegetables will reach their readiness. Throw the pasta in a colander, then in a bowl with sauce mix with it pasta and vegetables. After that, immediately serve the pasta to the table, previously sprinkled with grated parmesan. Bon Appetit! Spaghetti Carbonara with chicken and mushrooms This simple and tasty dish is great for a hearty dinner, and it does not contain any rare ingredients. Even a single man can cope with cooking, because his 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, lightly salt andboil the paste in accordance with the time specified in the instructions. Chicken fillet cut into small pieces, salt and pepper, add the spices and leave for 15 minutes to marinate - so the meat will taste better and juicier. Then lightly brown the chicken in the olive oil. Finely chop the onion and add it to the chicken fillet. Also lightly fry it. Cut champignons into plates, add to the chicken-onion mixture and fry it until cooked. Pour cream into the frying pan (they should be room temperature), bring them to a boil and turn off the gas. If you like spicy paste, you can add a little soy sauce. Serve to the table in a hot form, sprinkled with grated cheese. spaghetti carbonara recipe

Secrets of cooks

But now we will reveal the main secret of delicioussauce: it does not have to be cooked, it will cook itself. When you spread hot spaghetti on a dish, cheese starts to melt from high heat, and eggs from hot water thicken, but do not fold, and combine with cheese. An obligatory and main rule regarding how to prepare a carbonara paste: the filling and spaghetti are not waiting for each other, it is necessary to prepare them simultaneously. Of course, the taste of the carbonara paste is very much dependent on the quality of the ingredients used in preparing the dish. For example, eggs - it is necessary to accurately determine their number, because they form the basis of silky and juicy sauce. The classic carbonar has one very important characteristic - it seems to be glued to the thin tubes of pasta. The classic ratio used in Italian cuisine is 3 eggs per 400 g of spaghetti. Next we will talk about cheese. It has long been used in Italy to prepare pasta carbonara cheese pecorino, but, according to experts, one cup of this cheese makes the taste of the sauce too sharp, and a reduction in its amount adversely affects the taste. That is why many chefs advise to use not one, but several types of cheese in the ratio of three parts of Parmigiano Reggiano to one part of the pecary. Differently apply to the garlic flavor in the paste of the carbonara. Someone advises to add garlic to the sauce finely chopped and raw, saying that, when in contact with hot spaghetti, its taste is fully revealed, and someone suggests it is a little fry, believing that only this gives the sauce a piquant flavor. Which way to choose is up to you. As a result of using all these secrets, a thick sauce is produced, with a remarkable creamy taste. Remember that in the carbonara paste do not put salt separately - it is added to the water in which pasta is cooked, and in salt sauce it is enough in cheese and pancetta. Pasta carbonara must be served hot and freshly prepared. Experienced cooks know a little secret: in order to spaghetti carbonara kept the heat longer, do not freeze, do not dry out and do not lose flavor, serve them on warmed plates. This can be done with a preheated oven, microwave oven or just under warm water - just wipe them dry. Surely, someone might think that the carbonara paste is a pretty high-calorie dish. We hasten to please you - it can be made more dietary! To do this, you can replace the usual pasta with macaroni from whole wheat, which is much more useful for the body. When cooking, drain the fat from bacon-pancetta - this will significantly reduce the number of calories, as well as improve the taste. You can also add more garlic, red pepper and parsley to the finished dish - they contribute to the processing of fats and carbohydrates. Not only can you prepare a carbonara paste - they need to be served beautifully also to the table. To do this, you can use whole yolks: beforehand, carefully separate them from the protein and save (for example, in a film lubricated with oil), and before serving, when the paste is already in the plates, carefully lay the yolks in the center. As you can see, it's very easy to prepare a carbonara paste and it will not take you much time. Enjoy this masterpiece of Italian cooking. Have a nice appetite for you and your loved ones! We advise you to read:

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