recipe for Italian pasta What are the only qualities not attributed to the Italians! And temperament, and an excellent sense of humor, and optimism, and the ability to cook deliciously. Of course, judging the entire nation by several of its representatives is not worth it, but the Italian cuisine is really impressive. Take, for example, numerous recipes of pasta. As soon as the Italian chefs are not mocking (in the good sense of the word) over the pasta! And bake them, and fry, and put out. And the paste seems to be waiting for it, responds in response to a fantastic aroma and striking taste. And taste every time new. Pasta carbonara plays notes of bacon, spaghetti bolognese - meat minced meat, fettuccine with mushrooms can boast of the taste of chanterelles, mushrooms and veshenok. But do we know, by stringing the next portion of pasta on the fork, the history of this multifaceted product?

Pasta: facts, history, features

The word "pasta" appeared in the everyday life of the English infar back in 1770. And it meant not gastronomic features. "Macaroni" symbolized elegance and perfection. Where did this association come from? Unknown. Maybe this comparison was driven by the severity of the shape of the pasta. Can the consistency of taste. Whatever it was, both the dish and its name have survived to this day. Moreover, it was the macaroni that caused the fork. The fact is that King Ferdinand was so fond of fashionable spaghetti at the time that his chambermaster, Gennaro Spadaccini, decided to come up with a flat-topped flatware with two prongs for eating pasta. Admittedly, the calculation turned out to be correct. Long stripes of dough was much more convenient to string on the fork, rather than eating a standard spoon. Since then, pasta has taken a deserved place on the tables of both Italians and gourmets of other countries. This dish can be envied by the most inveterate travelers. Macaroni did not need a visa, nor travel to numerous embassies in order to become a home dish in foreign countries. And the translator in this relationship was the love of the inhabitants of the whole world tasty and satisfying meal. Pasta was bought, prepared and ordered in restaurants so often that it was incredibly difficult to roll the test beds. It came to that in large Italian restaurants, a dedicated person was engaged exclusively in making pasta. Probably, such cooks were a rare exception among the entire population, who did not like pasta. The situation (and cooks in particular) was saved by the famous Thomas Jefferson, who in 1789 invented a machine for pasta. Need I mention that the scientist himself was a great fan of pasta? Further the history of macaroni does not end, but imperceptibly passes into every house where housewives of different ages, nationalities, complexes and culinary preferences contribute something to their recipe. Someone loves a dish salted, someone adds garlic everywhere, someone, on the contrary, avoids the use of spices. And while you remember your personal culinary preferences, we'll tell you how the carbonara paste is prepared, how to make it taste better, and what varieties this recipe has.

Pasta carbonara - a favorite in the team of Italian dishes

We are all used to the fact that many Italianrecipes begin with the word "pasta", but for some reason many believe that Italian specialties are difficult to prepare. In fact, everything is exactly the opposite. For example, the preparation of carbonara can not only master the novice mistress (we all once were so, so do not have to smile indulgently), but also a minor child. Of course, this does not mean that you have to take off your apron and put it on your son or daughter. I'll have to cook myself. But the recipe is really simple enough to become a favorite on your table. italian pasta recipes

Choose a paste

In order for the paste to remain only in yourstomachs, but did not settle on the waist and hips, you need to take into account a few simple rules. First: do not save on your own health, so choose only pasta from durum wheat. Their calorific value is much lower than that of the usual horns or feathers produced by the local bakery, and the energy value is higher. Do not believe me? Thousands of slender Italian women confirm this. Secondly: do not boil the pasta to a mushy condition. There is such a wonderful term "al dente". And do not raise your eyebrows in surprise, not understanding what is at stake. If you look closely at the pages of the cookbook, then this phrase contains each recipe, in which the main ingredient is the pasta. So what did the Italians want to say? The term "al dente" means that you have to cook the pasta until half cooked. That is, do not exactly boil a minute before the time indicated on the pack. According to the idea of ​​cooks, pasta should reach the desired consistency after it was removed from the fire. And if your high-quality pasta is created solely from durum wheat, then so it will be. Third: forget about what you were taught by grandmothers. Stop rinsing the pasta. Pasta from durum wheat is afraid of cold, so it can not be poured cold water and poured cold sauce. And do not be afraid that the pasta will stick together. This can only happen with a low quality paste. But you choose the best pasta, right? Especially since the recipe for a delicious pasta is covered in the pasta itself. And with cream, sauce and other ingredients of the dish, you only complement the basic taste, revealing those or other facets of pasta.

Bacon bacon strife

The second in the list of ingredients is the Carbonara pastefollowed by bacon. It would seem that it could be easier? Meat - it is also in Italy meat. It turned out that there are some subtleties here. Meticulous Italians claim that the recipe will be inaccurate without the use of a pig's cheek, which they call guanciale or pancetta (bacon, famous for its abundance of meat veins). However, some chefs allow the substitution of fat bacon, whose caloric value is off scale beyond the norm, for fat-free ham. Therefore, if you follow the weight, you can cook pasta without fearing excess folds at the waist. But at the same time it will be necessary to refuse not only from bacon, but also from the use of cream as a basis for sauce. But about the dietary recipes of the carbonara paste we'll talk a little later. Now I want to draw your attention to the choice of cheese.

Cheese fineness

It is possible to prepare a paste of carbonara correctlyonly using strictly defined types of cheese. Here, you will not be able to grab the first piece from the supermarket shelf and grate it at home on the grater. That is, you can, of course, do this, but the classic paste of the carbonara will turn into ordinary pasta with bacon. The real Italians use a mixture of pecorino romano and parmesan. The second sort of cheese is certainly familiar to many, while the pecorino romano is a rare visitor on domestic counters. If we talk about its features, then pecorino is a specific sheep cheese with a sharp but piquant taste and granular structure. Many cooks are afraid to make a paste of carbonara based on such a fragrant ingredient and replace the pecorino romano with parmesan cheese. Well, if the sheep cheese seems unpleasant to you and smells, you can experiment with other varieties. But you must understand that the cheese must certainly be distinguished by a bright and memorable taste. Only then the carbonara paste will take a worthy place on your table and in the memory of your guests. Italian pasta

Carbonara paste: fineness of cooking

So, after the main products are selected, you can go to the very process of cooking carbonara. The first one wants to describe the classic recipe of this dish. You will need:

  • Pancetta or guanciale - 100 grams;
  • Parmesan (Pecorino Romano) - 100 grams;
  • Spaghetti from durum wheat - 400 grams;
  • Cream - 3 tablespoons;
  • Garlic - 2 cloves;
  • Eggs - 3 pieces;
  • Olive oil - 2 tablespoons;
  • Salt, pepper - to taste.

In order for the carbonara to turn out just like this,what it was created by Italian cooks, you must cook both pasta and sauce simultaneously. While the water boils for spaghetti, cut the bacon into thin strips (or cubes) and fry in olive oil until golden brown. Add the squeezed garlic, remove it from the fire. Meanwhile, the water for pasta boiled. Solim it and throw our pasta into boiling water. Just do not forget that according to the rules of Italian cuisine, pasta is not cooked exactly one minute. Next, beat the eggs with cream, add 80 grams of grated cheese. In ready (but not washed) spaghetti, add bacon, mix, pour cream and sprinkle with the remaining grated cheese. Carbonara is ready. Now many readers will notice with surprise that the paste recipe contains raw eggs that are not subjected to heat treatment during cooking. Yes you are right. According to the idea of ​​the Italians, eggs must reach the desired condition in the ready-made dish. Believe, so it is. Egg mixture has time to curdle under the influence of hot paste, so you can safely eat pasta with carbonara sauce yourself and offer them to your children. The following recipe, which we want to share with you, differs from the main one in that white wine is added to the sauce along with the cream. Of course, this step further increases the calorie content of the dish, but true gourmets say that wine, like no other ingredient, reveals the best taste qualities of the pasta. You will need:

  • Spaghetti - 200 grams;
  • Bacon (or low-fat ham) - 60 grams;
  • Cream - 30 grams;
  • White wine - 30 grams;
  • Raw egg yolk - 1 piece;
  • Parmesan - 30 grams;
  • Garlic - 1 clove;
  • Olive oil for frying, salt, pepper.

As in the previous case, boil pasta,while frying ham or bacon in olive oil. After the meat is covered with a pleasant golden crust, add crushed garlic, salt, pepper, white wine, a piece of grated cheese and cream. The sauce is almost ready. It remains to mix it with spaghetti and add egg yolk to our dish. Before serving, pour the pastry with the remains of grated cheese. Bon Appetit! For those who can not afford to make a cream sauce because of its calorie content, we have prepared a lightweight pasta recipe with ham. Did you notice that we did not mention the word "bacon" in the proposal? And not by chance. After all, we are going to prepare a dietary dish, and similar recipes do not provide for the use of fatty meat. But actually the whole list of products that you need:

  • Spaghetti from durum wheat - 400 grams;
  • Eggs (necessarily fresh) - 4 pieces;
  • Parmesan - 50 grams;
  • Pecorino romano - 50 grams - 50 grams;
  • Low-fat ham - 100 grams;
  • Extra virgin olive oil - 2 tablespoons;
  • Salt pepper.

Here the recipe is different not only in quantity andquality of ingredients, but also a method of preparation. While the spaghetti is cooked, and the ham (preferably Parma) is fried, beat the eggs with 80 grams of grated cheese. After that, hold the cheese-egg mixture over a boiling pot (just the one where our spaghetti is now languishing) for 30 seconds. This will make the sauce silky. Then everything is according to the old scenario. Pasta, ham and sauce are mixed. The dish is sprinkled with the remains of grated cheese and served on the table hot. Despite the fact that recipes for pasta with bacon are very similar to each other, even the smallest trifle can change the taste of the dish. Therefore, if you want to pamper the Italian cuisine of your guests, we advise you to rehearse the recipe beforehand. After all, the best impromptu is one that is carefully prepared, and the most successful recipes are those that are repeatedly tested by the hostess. We advise you to read: