Pasta carbonara what spaghetti. Pasta carbonara with bacon and cream - a step-by-step recipe with a photo of how to cook it at home. Pasta with mushrooms
Among the many culinary delights, carbonara pasta can be distinguished - spaghetti with sauce. This is a very appetizing and spectacular dish that would be appropriate to cook even for a festive meal. The secret lies in a special gravy, which is prepared in a maximum of half an hour. Carbonara pasta recipes are varied and imaginative: with green peas, spinach, mushrooms, asparagus and even chocolate.
The five most commonly used ingredients in recipes are:
However, the classic cooking method involves the use of a certain set of products, which must include: durum wheat pasta (conchigli, fettuccine, tagliatelle), a mixture of cheeses - parmigiano reggiano and parmesan, guanchile - salted pork cheek. Cream, yolks, garlic, red and black pepper, olive oil are used as additional ingredients. Russian restaurants serve a simplified version, but ideally it turns out to be a spicy, hearty, very tasty dish, the combination of pasta, bacon and delicious cream cheese sauce gives it a piquancy.
Italian dishes are becoming more and more frequent guests of our menu every day. The same goes for spaghetti carbonara. Further published best recipes such a meal.
Ingredients: 220 g spaghetti, 5 tbsp. spoons olive oil, 2 chicken eggs, 140 g Pecorino cheese, 160 g bacon (ideally Pancetta), salt, ground pepper.
- Italian or regular bacon is cut into thin slices. It is advisable to choose meat pieces.
- Cheese rubs very finely.
- The eggs are beaten with a whisk until frothy. The yolks and whites should mix well.
- Half the chopped cheese, salt, pepper are poured into the beaten eggs.
- The rest of it is also slightly peppery.
- Pasta is boiled until half cooked. A couple of tablespoons of refined oil is poured into the water. This will help prevent sticking.
- Bacon is fried in a hot skillet until crispy. Next, a mixture of 4 steps is poured to it.
To repeat the classic Italian carbonara recipe exactly, you need to put a portion of pasta on a plate, pour sauce over them and sprinkle with the remaining cheese.
How to cook with ham?
Ingredients: half a kilo of pasta, 270 g of ham, 60 g of parmesan, fresh garlic to taste, 4 yolks, half a glass of heavy cream, salt, a little olive oil.
- The oil is heated, and small cubes of garlic (3-4 cloves) are fried on it.
- Next, a ham straw is sent to the pan. If the product is fatty, then the amount of oil should be reduced to a minimum.
- Pasta is slightly undercooked.
- For the sauce, yolks, cream, finely grated cheese, salt are combined. You can add some ground pepper.
- Hot spaghetti mixed with sauce. Mixed components should stand for 5-6 minutes.
The finished dish is laid out on hot plates and generously sprinkled with fried ham sticks.
With bacon and cream
Ingredients: 230 g spaghetti, 130 g raw smoked bacon, 120 ml very heavy cream, 4 egg yolks, dried garlic, 60 g parmesan or its analogues, salt, fresh parsley.
- Bacon is cut into thin, approximately equal strips. They need to be fried in a skillet until golden brown. The meat is sprinkled with dried garlic.
- Parsley leaves are chopped with a knife. They also go to the pan with the rest of the products.
- For the sauce, the yolks and half of the grated cheese are combined. This is where the cream comes in. You can add herbs de Provence to taste.
- Spaghetti is boiled in salt water. It's better to undercook them than to overcook them! The last option can completely ruin the dish.
- The sauce is paired with hot pasta. Topped with garlic-fried bacon and the remaining grated cheese.
Ready-made spaghetti carbonara with bacon and cream are immediately served at the table.
Pasta with mushrooms
Ingredients: 240 g spaghetti, 180 g hard cheese(if parmesan is used, then its amount can be reduced), 170 g of bacon, a full glass of heavy cream, 170 g of fresh mushrooms, a pinch of dried basil, salt.
- Pasta is boiled in salted water. As a result, they should be a little hard and undercooked. To prevent spaghetti from sticking together, you just need to add a little vegetable oil to the water.
- Bacon is cut into thin strips. Mushrooms - slices. Together, these products are fried in a pan for 7-8 minutes.
- When the meat with mushrooms is browned, you can pour cream into them. On minimum heat, the mass should remain until thickened.
- It remains to mix the resulting sauce with hot pasta just pulled out of the water.
The finished treat is laid out on a plate and sprinkled with dried basil. You can use any other seasonings.
Spaghetti carbonara with chicken
Ingredients: 430 g chicken fillet, 1 leek, 4 sprigs of thyme, 270 g pasta, a pinch of ground pepper (black), 320 g fresh mushrooms(best - champignons), fresh garlic, 3 tbsp. tablespoons of olive oil, 70 g of parmesan, salt, half a liter of medium-fat cream.
- The chicken fillet is cut into small pieces. Mushrooms - thin slices. Onions - rings. The garlic is cut into small cubes. Its quantity must be adjusted to your own taste.
- Chicken pieces are fried in olive oil. When they turn white, mushrooms, garlic and onions are poured into the pan. Together, the components are cooked for another 8-9 minutes.
- The mass in the pan is sprinkled with chopped thyme, salted, peppered. That's where the cream comes in. Everything is mixed up.
- Separately boiled pasta and put into a frying pan. It is desirable that they turn out slightly undercooked. The side dish will reach the desired state in a hot sauce.
The treat is laid out on plates and only after that sprinkled with finely grated cheese.
Cooking in a multicooker
Ingredients: 260 g spaghetti, 160 g parmesan, onion, a pinch of basil, 220 g smoked brisket, a full glass of medium-fat cream, garlic to taste, half a liter of water, egg, salt, pepper mixture.
- Smoked brisket is chopped into strips. Onions - cubes. Instead of brisket, you can take bacon or even the most ordinary ham.
- In the "smart pan" any oil is heated. An olive component is always better for carbonara.
- Meat and onions are fried in hot oil. You need to do this in the "Baking" program for 8-9 minutes. Garlic is passed through the press and also sent to the bowl. Roasting continues for a couple more minutes.
- Products are filled with cream. The mixture remains in the same mode until it thickens slightly. You need to stir it periodically.
- Spaghetti is broken into two parts and sent to a creamy sauce. At this stage, the ingredients are salted and peppered. Water is added. It is important that the spaghetti does not stick together and is completely covered with liquid.
- The dish is cooked in the Spaghetti or Pilaf mode until it is finished.
- A couple of minutes before the end of the program, the yolk with grated cheese is sent to the container.
Italian pasta Carbonara is one of the most simple meals from pasta, which can be prepared very quickly at home. Rich, creamy and delicate, Carbonara is great for a quick lunch or dinner.
The creamy taste of the pasta is due to the special sauce. This sauce is made from raw eggs and shredded cheese. In classic Italian recipe pasta Carbonara cream is not provided. Eggs are boiled from the temperature of freshly cooked spaghetti, without forming an omelet.
Plain Pasta Carbonara refers to traditional recipes Italian cuisine. Be sure to try this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritional properties.
Ingredients
calories
calories
738 kcal
Squirrels
37.8 g
Fats
12.1 g
Carbohydrates
56.0 g
Cooking
Step 1
We put a pot of water on the fire, bring to a boil and add salt. Boil spaghetti until half cooked.
Step 2
Pour some of the water in which the spaghetti was cooked into a bowl. After that, put the pasta in a colander.
Step 3
Put the pan on the fire and pour in the olive oil.
Step 4
Cut the bacon into small pieces, for example, slices or sticks, as you like.
Step 5
Fry the bacon in a pan until crispy.
Step 6
While the bacon is frying, prepare the sauce. To do this, grate Parmesan cheese on a fine grater and mix it with raw eggs. Add ground pepper and mix thoroughly.
Step 7
Add pasta to the pan with bacon, stir and let it warm up well. Take the bacon pasta off the heat. Let it cool slightly, but not for long, so that the eggs have time to boil from the temperature of the spaghetti, and the cheese to melt. Next, pour in the egg and cheese sauce, mix thoroughly. If necessary, you can add a little water left after cooking spaghetti.
Step 8
Spoon the pasta onto serving bowls. We sprinkle a small amount cheese and ground pepper. Serve Carbonara to the table immediately after preparation. We enjoy a delicious and nutritious dish with a light creamy taste and an unforgettable aroma of fried bacon. Enjoy your meal!
Pasta Carbonara is one of the most popular Italian dishes, which is distinguished by rich taste and ease of preparation. The classic recipe for pasta or spaghetti Carbonara involves the use of dry-cured pork cheeks, bacon or brisket. Also, a special sauce based on raw eggs, parmesan cheese, spices and salt is prepared for this dish.
Traditional Italian Carbonara does not include cream, although the recipe that has migrated to other countries has been somewhat improved and changed. We have already considered the classic simple Carbonara pasta recipe, and now we will give some alternative, but no less popular recipes.
Recipe for Spaghetti Carbonara with Chicken and Cream
If you love spaghetti and are a fan of Italian cuisine, be sure to try the pasta with chicken and cream. Of course, this recipe is somewhat different from the traditional carbonara, but the chicken dish turns out to be no less tender and appetizing.
Ingredients:
- Spaghetti or pasta - 250 g
- Chicken breast - 2 pcs
- Onion - 1 pc.
- Egg - 1 pc.
- Cream - 4 tbsp. l
- Grated Parmesan - ¼ cup
- Olive oil - 2 tbsp. l
- Salt - to taste
- Ground pepper, spices - to taste
Cooking:
- Boil the chicken breasts in lightly salted water until tender, about 30 minutes. After the chicken is fully cooked, remove it from the broth and cut the fillet into small pieces using two forks.
- Cut the onion into small cubes.
- Cook pasta or spaghetti in a large pot of salted boiling water until tender. Set aside a cup of water for further cooking, drain the rest of the water and drain the pasta in a colander.
- Heat olive oil in a skillet or skillet with high sides. Once the oil is hot, add the chopped onion to the pan. Sauté the onion until soft and translucent but not golden.
- Then add shredded chicken and mix thoroughly. Salt the fillet and season with a little pepper. You can add other spices to your liking.
- Fry the chicken fillet for 5 minutes until its edges are slightly golden. Remove from fire.
- In a medium bowl, whisk together the egg, cream and grated parmesan. Salt a little to your taste, but keep in mind that Parmesan itself is quite salty. Add ground black pepper, spices to your taste and beat the sauce thoroughly.
- Remove the saucepan from chicken fillet off the stove and add boiled pasta. Add the resulting cream sauce and stir until the pasta is well mixed with the sauce. You need to cook quickly enough so that the pasta does not cool down. The whole trick of this recipe is that the eggs present in the sauce are boiled from the temperature of the pasta, and the cheese, on the contrary, melts.
- Add a couple of tablespoons of leftover spaghetti water to the dish if the pasta seems too dry and does not mix well with the sauce. Serve the dish immediately, sprinkling it on top with spices. Enjoy your meal!
Pasta Carbonara with Bacon and Cream
Delicate pasta Carbonara with cream and bacon is in no way inferior to the classic Carbonara. Try to cook this wonderful dish according to our recipe. Treat yourself to a nutritious, satisfying and fragrant lunch.
Ingredients (for 4 servings):
- 500 g spaghetti
- 2 large egg yolks
- 1/2 cup heavy cream
- 150 g bacon, cut into small pieces
- 2 garlic cloves, minced with a knife
- 100 g Parmesan cheese, finely grated
- Spices (nutmeg, ground pepper) - to taste
- Salt - to taste
Cooking:
- Boil spaghetti in boiling salted water so that they remain slightly damp. We select 1/2 cup of water, drain the rest of the water. Set the spaghetti aside.
- Pour olive oil into a deep frying pan. Add chopped bacon and fry over medium heat until crispy. Add minced garlic and saute for about 1 minute more.
- While the bacon is frying, pour the egg yolks and cream into a small bowl, add the grated cheese and ground pepper. Mix thoroughly until smooth.
- Reduce the heat under the pan with the bacon to the very minimum and add the boiled spaghetti to the bacon. We also add the resulting sauce and a little water left after cooking the spaghetti. Quickly mix all the products and remove the pan from the heat when you get a uniform creamy sauce. It is usually enough to hold the pan with pasta over low heat for no more than 1 minute.
- Transfer the still hot pasta to serving bowls. Sprinkle ground pepper and nutmeg on top. You can sprinkle with a little grated parmesan. We serve the dish to the table and enjoy its delicate creamy taste. Enjoy your meal!
Pasta Carbonara with mushrooms
In that simple recipe traditional Carbonara pasta topped with mushrooms. As mushrooms, you can take ordinary champignons, while a small amount of bacon will give the dish an unforgettable aroma and pleasant flavor notes.
Ingredients:
- 45 g pancetta (bacon), finely chopped
- 2 tbsp. spoons of olive oil
- 250 g mushrooms, sliced
- 1/2 onion, finely diced
- Spices - to taste
- Salt and ground black pepper - to taste
- 200 g spaghetti
- 2 eggs
- 85 g grated Parmesan cheese
- 2 tbsp. tablespoons dry white wine
- 10 g fresh basil leaves, torn into small pieces
Cooking:
- Take a saucepan, fill it with water and put it on fire. Salt and wait until the water boils.
- Pour the olive oil into a deep frying pan or saute pan and fry the chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, add sliced champignons, onions. Salt and add spices to your liking. When the mushrooms are cooked through, remove the pan from the heat.
- Place spaghetti in boiling water, stir and boil until half cooked.
- Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
- Drain some of the water from the spaghetti into a bowl and drain them in a colander.
- Add the wine to the skillet with the mushrooms and bacon and simmer for at least another minute.
- Remove the skillet from the heat, add the spaghetti and mix well.
- Add egg and cheese sauce, if necessary, pour in a little water left after cooking spaghetti. This will make the sauce not so thick.
- The eggs should be cooked through by the temperature of the pasta. If the pasta is too cold and the eggs are still watery, you can put the pan on a low heat and let the dish warm up a little.
- Transfer the Carbonara pasta with mushrooms to serving bowls, sprinkle with ground pepper and torn basil leaves. Serve immediately to the table before the pasta has cooled down. Enjoy your meal!
Pasta carbonara with ham and green peas
Ham and green pea are ideal products that allow you to cook delicious and appetizing pasta with a traditional Carbonara sauce. This recipe will turn an ordinary dinner into a real feast of taste. Try it, you won't be disappointed!
Ingredients:
- 500 g spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 200 g ham, thinly sliced
- 200 g green peas (frozen)
- 1-2 garlic cloves, diced
- 3 eggs
- 150 g Parmesan cheese, finely grated
- 3/4 cup cream
- Salt and pepper - to taste
Cooking:
- Before cooking, make sure that the onion and ham are chopped and the cheese is grated. Peas should be defrosted first. You need to cook pasta quickly, so prepare the products in advance.
- Cook spaghetti in a pot of boiling salted water until tender. Before draining them, pour about 1/2 cup of water into a cup. You can dilute the sauce with it if needed.
- Heat a frying pan or saucepan and add olive oil and butter. Next add the onion and sauté over medium heat until golden brown, about 5 minutes. Add ham, peas and garlic. Fry everything together.
- In a separate bowl, combine eggs, parmesan and cream. Mix thoroughly.
- Add boiled spaghetti to hot ham and peas. Mix thoroughly.
- Remove the skillet from the heat and add the egg, parmesan and cream mixture to it. By the way, if the sauce seems a little thick to you, you can pour in a little water.
- Season the dish with salt and pepper, if desired. Serve pasta immediately after cooking.
Forgot to note. Good pasta is easy to tell from bad pasta: low-quality pasta is dull, slightly pale in color, and brittle. good quality the pasta has a beautiful, wheaten color and is denser, and most importantly, it takes at least 8-9 minutes to cook. I cooked my pasta for about 13 minutes!
So, put a pot of salted water on a strong fire.
While the water boils, let's do the "stuffing". For pasta, I use lean brisket. Unlike bacon, it is more tender and less greasy, which is why I love it. In fact, bacon or brisket is not so important, whichever your soul lies more in, then use it! So, let's cut the meat into cubes.
Melt the butter in a deep frying pan (wok) and throw in the brisket. Fry until golden brown for 5-7 minutes or so.
Optionally, you can throw 2-3 cloves of garlic at this stage, and remove them before serving.
Meanwhile, prepare the carbonara sauce. To do this, in a small bowl with a fork, beat two large egg yolks.
Add about 2-3 tsp. grated parmesan. Salt, pepper.
Pour in 150 ml of cold 20% cream and mix everything well with a fork.
We return to our brisket, remove it from the fire and leave it aside. We will return to it a little later.
In the meantime, the water has already boiled, we will slightly reduce the fire and begin to lower 400-500 g of spaghetti into the water. First, put them in a saucepan, and when the bottom of the pasta softens, use tongs to lower the pasta completely into the water. Cook according to package instructions.
A few minutes before the pasta is ready, return the pan with the brisket or bacon to medium heat. And now, as soon as the pasta is cooked, we take it out of the water with tongs (you don’t need to drain the water and get the colander too!) And transfer them to the pan with the meat.
Thoroughly mix the spaghetti and brisket and add literally 100 ml of spaghetti water with a ladle or mug. This starchy water will help us “glue” the cream sauce with pasta, it will allow us to achieve the very viscosity of the pasta and give the sauce a thickness!
As soon as the water is half absorbed into the pasta, reduce the heat to a minimum or turn off completely. Pour our sauce into the pan. Mix everything thoroughly, our paste should be creamy and tender. We take it off the fire. Egg yolks take very little time to cook, literally a couple of minutes, and once our pasta is hot, it takes a matter of seconds. So don't even worry about it! They don't take long to cook. Salt and pepper. Let's taste it. Despite the fact that the brisket is salty, and we also salted the sauce and water, it is still often not enough salt. Bring the paste to taste.
Thoroughly mix the pasta, but do not remove from the stove. After 1-2 minutes, the sauce will thicken to the consistency we need and it will be possible to spread the dish on plates!
For the finishing touch, fry a handful of pine nuts in a dry small frying pan. Literally 3-4 minutes, and the nuts have become a stunning golden hue. Just look!
Put the pasta on a plate, sprinkle with grated parmesan, ground black pepper and roasted pine nuts on top.
That's it, our pasta carbonara with cream ready. Enjoy your meal!
The Italians did a good job in the culinary field and gave the world a large number of the most delicious dishes. One pizza is worth something, it is now eaten absolutely everywhere. But other dishes deserve our very close attention, one of these dishes is pasta, that is, various spaghetti and pasta with sauces and additives. There is such a wide variety of them that you can write more than one recipe book. But today the goal of my article will be Italian pasta Carbonara with bacon in two versions: with cream and without cream.
Why these two options? Because they are the most popular and they are known to most people. But since the debate about how to cook Carbonara pasta more correctly and tastier will never subside, I will not choose one of these options. After all, even the Italians themselves make the choice according to their own taste and in different provinces and regions of the country prepare Carbonara in their own way.
Pasta Carbonara with Bacon - Recipe with Cream
Both recipes for preparing a wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for himself what he likes more. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy taste and how amazingly it mixes with smoked bacon. When dinner is Carbonara, we have a real holiday in our house. And there are reasons for this.
This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is basically the dish that tastes best piping hot, while the spaghetti is still hot and sticky and the sauce hasn't soaked in. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist and not eat it all.
For this paste, you can take classic spaghetti, capellini (thin and long) or linguini (wide and flat, like noodles). This is the most the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will still be great, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not boil soft. Italians cook just such a pasta.
You will need:
- spaghetti - 300 gr,
- bacon (or brisket) - 300 gr,
- parmesan cheese - 100 gr,
- yolks - 3 pcs,
- cream 10-20% - 200 ml,
- salt, pepper to taste.
Cooking:
1. Place a large pot of salted spaghetti water on the fire. Remember, there should be plenty of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To keep spaghetti from sticking together and retaining its shape, you need a lot of water.
2. Heat the pan on another burner. Pour in one teaspoon of olive oil if you don't have greasy brisket instead of bacon. Fatty bacon does not need additional oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.
3. As soon as the water boils in the pan, insert the whole spaghetti into it. In no case do not break them, they should remain long. As the bottom of the spaghetti softens from the hot water, lower it with a spoon or fork until the whole spaghetti is submerged. After that, cook them gently stirring for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard boiled longer.
4. While everything is sizzling and gurgling on the stove, prepare the sauce. Place egg yolks in a separate bowl. Proteins use for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is hard enough. Mix egg and cheese.
5. Now in the same place, in a bowl of yolks and cheese, pour the cream. Mix everything well. You can salt and pepper to your taste. The sauce is almost ready, it remains to combine it with the rest of the ingredients.
6. When the bacon is brown and brown, turn off the stove or remove the pan from the heat. This is for a while until the spaghetti is ready.
7. Now back to spaghetti, they need to be pulled out of the water, drained into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little bit stiff in the middle, so a little elastic. That means it's time to take it out. Spaghetti will reach readiness already in a frying pan along with bacon and sauce from residual heat. If the spaghetti is removed already fully cooked, they will overcook with the sauce and may stick together.
8. Transfer all the spaghetti to the pan with the bacon and mix everything well. Then add the whole sauce of cheese, cream and yolks to the same place. Stir in spaghetti, sauce and bacon.
9. Pasta Carbonara with bacon is ready. Now, while it is hot and fragrant, put it on plates and sprinkle with grated parmesan.
Urgently call everyone to the table and try not to swallow tongues from this yummy during the meal. Enjoy your meal!
My own advice. If you want to make the pasta taste brighter, add one clove of finely chopped garlic to the bacon in the pan and fry. It turns out just amazing.
Classic recipe - Carbonara pasta with bacon without cream
The second option for making Carbonara pasta (second in order of listing, and not in terms of taste) is Carbonara without cream. Believe me, many people consider this recipe to be classic Italian. Let's not argue with them, especially since I think that both options are good. You can cook both the first and second and try to decide which one you like best. This will be quite difficult to do.
The basis of the sauce in pasta Carbonara without cream is eggs, parmesan cheese and water in which spaghetti was boiled. There is nothing surprising in this, Italians often use water to make sauces, it is much tastier than diluting sauces with plain water.
To make 2 large servings you will need:
- spaghetti (kpellini, linguini) - 200 grams,
- bacon or brisket (raw smoked / dry-cured) - 150 grams,
- eggs - 2 pcs,
- egg yolk - 1 pc,
- parmesan cheese - 50 gr,
- olive oil,
- garlic - 2 cloves,
- salt and pepper op to taste.
Cooking:
1. To make all processes go quickly and in parallel, start by boiling spaghetti. Place water in a large saucepan over heat and bring to a boil. Add a teaspoon of salt. Put spaghetti without breaking them and boil. Stir spaghetti from time to time with a spoon so that they are completely submerged and cooked evenly. Cooking times should be listed on spaghetti packages, but if in doubt, just try them.
2. Heat a frying pan over medium heat and pour in some olive oil. Take two cloves of garlic and crush them with a knife, laying it flat on top. Put crushed garlic in a pan in oil and heat well. We will not eat garlic, we need it in order to give the oil a bright aroma, later it will need to be pulled out.
3. Cut the bacon or brisket into cubes. If you have pre-cut bacon strips, just cut them into small squares. Put the bacon in the pan and lightly fry it. Remove the garlic as soon as it starts to fry.
4. Break two whole eggs and one yolk into a bowl. Beat them with a whisk until the protein and yolk are mixed. Then grate on the smallest grater that you have Parmesan cheese. Add about two-thirds to the eggs and mix. Add freshly ground black pepper and a pinch of salt. You don't need much salt because the bacon is already salty.
5. When the bacon acquires a golden crust, you can shift the finished spaghetti to it. Drain the water from them or just fish them out with special tongs and put them directly into the pan with bacon. Add a few tablespoons of water from the pot where the spaghetti was cooked. Mix everything a little and remove from the stove.
6. After you have mixed everything and removed the pan from the heat, pour the beaten eggs and cheese into the spaghetti and immediately begin to stir. Due to the fact that the stove is turned off, the eggs will not boil, but will turn into a thick sauce. Stir for a couple of minutes until the sauce coats all the spaghetti evenly. If you see that it turns out too thick and the Carbonara pasta sticks together, splash a couple more tablespoons of water from the pan.
The correct pasta Carbonara should be juicy, spaghetti does not stick together, but slide from the sauce. Pieces of bacon come across frequently.
Now you can set the table and do not forget to sprinkle the pasta generously with grated parmesan, which you have left, and lightly pepper with pepper from the mill before serving. This is a real Italian dinner. Enjoy your meal!
How to cook classic Carbonara - video recipe from a real Italian
If the text version of the recipe is not enough for you and you want to know how they cook pasta Carbonara with bacon in Italy, then I suggest you watch this video. Everything here is very clear and understandable. And most importantly, it is so simple that even the most inexperienced cook can handle it. Italian cuisine is not difficult at all, but incredibly tasty. Keep it up and you will definitely succeed.
