How to cook pasta carbonara at home

Spaghetti "Carbonara" originally from Italy won the hearts of many sophisticated connoisseurs of fine cuisine. To date, pasta is served in all major restaurants, pizzerias and cafes. However, many housewives prefer to cook spaghetti at home, mastering the culinary niche. We present the most delicious recipes, in which bacon, cream, cheese are often present.

Pasta "Carbonara": classics of the genre

• olive oil - 120 ml.
• spaghetti (durum wheat) - 1 pack
• chicken yolk (raw) - 4 pcs.
• garlic - 3 teeth
• “Parmesan” or “Pecorino” cheese - 220 gr.
• bacon "Pancetta" - 260 gr.

1. First you need to boil the pasta. Pour into a saucepan 1 l. water 120 gr.Spaghetti, wait for the first bubbles. Add 60 ml. olive oil, reduce the heat to the middle mark. Send the pasta inside, stir.
2. The duration of heat treatment depends on the manufacturer. The term is indicated on the back of the pack. For carbonara, spaghetti is brought to semi-ready (al-dente state). This means that the core must remain solid.
3. While the spaghetti is cooked, chop the pancetta into slices, send to the pan with 60 ml. oils. Fry until the fat is transparent. It is important to follow the structure, pancetta should not be overdried.
4. Turn off the heat and cool the bacon to room temperature. At this time, rub the cheese. Beat the yolks with a fork or mixer, combine with half the volume of the whole cheese (110 gr.). Add ground pepper to taste.
5. Put the bowl with the egg mass on the steam bath, stir 10 minutes. Mix the bacon with the steamed sauce, warm it again, do not stop stirring. Spaghetti already boiled, remove them and leave on a colander for draining water.
6. After 3 minutes, send the pasta to the bacon and sauce, mix well. Serve with cheese residues.

Carbonara with mushrooms and ham

• Parmesan cheese (or another, hard variety) - 230 gr.
• garlic cloves - 3 pcs.
• Egg noodles - 300 gr.
• Butter - 30-40 g.
• mushrooms (preferably champignons) - 125 gr.
• Onion - 1 pc.
• egg - 4 pcs.
• cream of high fat content (from 27%) - 210 ml.
• ham - 130 gr.

1. Bring the water to a boil, add salt and send the noodles to the boil. Do not stop interfering. Boil pasta to readiness by 80%. Now get involved in champignons. They need to be cleaned and rinsed, then chopped plates along the leg.
2. Separately chop ham with onions. Garlic can skip through the press or cut into thin slices. Place the butter in the pan and melt. Fry the garlic and onion on it. When the vegetables fall in volume, add the mushrooms with the ham.
3. Proteins are not needed, only separate the yolks. Combine them with salt and ground pepper. Grate the cheese and mix in here. Add chilled cream. Work the whole mass with a blender or mixer. Pour the sauce into the pan, stew for 5 minutes.
4. Now shake the noodles in a colander to drain water. Move the pasta to the pan with the eggs.Stir, turn off the burner, cover with a lid. After 10 minutes of infusion, serve to the table.

Carbonara with chicken and sesame

• cream (fat content of 25%) - 125 gr.
• hard spaghetti - 0.3 kg.
• sesame (white) - 20 gr.
• garlic - 2 teeth
• chicken fillet - 250 gr.
• eggs - 3 pcs.
• olive oil - 90 ml.
• Parmesan cheese - 60 gr.

1. Bring boiling water, pour in oil and salt. Send spaghetti inside, boil them at an average of 6-7 minutes. It is necessary to bring the pasta to the state of semi-ready.
2. Now do some chicken. Rinse, dry with paper towels. Remove the film from the fillet, chop the meat into 2 * 2 cm cubes.
3. Garlic is not passed through the crush, and chopped thin plates. Mix it with chicken fillet, place in a griddle with hot oil. Fry for 3 minutes on high heat, then turn down the power.
4. The total duration of meat stewing is 8 minutes, not more. After this time, salt the dish, pour in the cream. Reduce heat, simmer uncovered 5 minutes.
5. Make a sauce of eggs, sesame, grated parmesan and salt to taste. Now work the composition with a mixer and pour to the chicken. Spaghetti ready, leave them in a colander, then move to the pan and simmer for 3 minutes.

Carbonara with asparagus and cherry

• garlic teeth - 4 pcs.
• eggs - 2 pcs.
• basil leaves - 40 gr.
• olive oil - 60 ml.
• Asparagus - 430 gr.
• noodles (hard wheat varieties) - 240 gr.
• Cherry tomatoes 280 g.
• Parmesan cheese - 100 gr.

1. First, prepare the necessary products, collecting them in one place. Asparagus should be cut into pieces measuring 2-3 cm. It is advisable to chop the tomatoes in half, and grate the cheese.
2. Now do some noodles. Boil it in boiling water, pre-salted. Bring pasta to half cooked. Pick a large griddle, add olive oil and heat it.
3. Fry the asparagus for 4 minutes. Add chopped garlic here, pass another 45 seconds. Pour the cherry, cover the dish, simmer the contents until softened (about 5 minutes).
4. In another container, combine the grated cheese with eggs, salt and pepper. Begin to whisk intensively with a whisk, making a uniform sauce. Boiled noodles set aside in a colander, after 2 minutes, put in a frying pan.
5. Fill with egg mass and mix well. Turn the heat on, stew for 2 minutes. After this time, let the paste stand for a quarter of an hour. Serve with grated cheese.

Carbonara with basil and cream

• nutmeg - 3 gr.
• bacon - 165 gr.
• basil (greens) - 3 sprigs
• egg - 3 pcs.
• spaghetti - 280-300 gr.
• olive or corn oil - 60 ml.
• cream fat content of 22% - 140 gr.
• garlic teeth - 2 pcs.
• Parmesan cheese - 125 gr.

1. Cooking spaghetti and sauce is done at the same time. First, put water in a saucepan, boil and salt. Send the pasta inside, cook 7 minutes to the state of al-dente (half cooked).
2. To make the sauce, chop the bacon in bars and garlic in slices. Send to the pan with oil and fry to a crust. In another cup combine cream, eggs, nutmeg. Add grated cheese and chopped basil.
3. Beat the egg-cheese mixture with a fork. Boiled spaghetti place to bacon with garlic. Season with sauce and heat for 3 minutes. Grate some Parmesan, sprinkle them with Carbonara and serve.

Carbonara with sea cocktail

• tomato paste - 160 gr.
• olive oil - in fact
• garlic cloves - 2 pcs.
• Sea cocktail - 250 gr.
• hard spaghetti - 280-300 gr.
• Cream fat content from 35% - 260 gr.
• cheese - 60 gr.

1. First, take the sea shake from the freezer, let it thaw. Drain the remaining liquid and remove the ice, rinse the contents, folding it in a sieve. Let it dry.
2. Pour water into the pot, put it on the fire and wait for the boil.Pour in olive oil, salt. Place the pasta inside, cook at an average mark of 8 minutes (counting starts from the moment of boiling).
3. Remove the husks from the garlic, chop it, fry in oil. Here, send a seafood cocktail, simmer 3 minutes. After this period, add the tomato paste, continue cooking for another 3 minutes.
4. When the liquid boils away, salt the dish and add the pepper. Add fat cream, do not stop interfering. Boiled pasta put in a skillet, turn off the heat. After a quarter of an hour, serve, sprinkled with cheese.

Carbonara with minced meat

• garlic cloves - 4 pcs.
• minced pork and beef - 450 gr.
• olive oil - in fact
• hard spaghetti - 250 gr.
• tomatoes - 100 gr.
• onion - 45 gr.
• butter - 60 gr.
• Parmesan cheese - 120 gr.

1. Peel the onions and garlic, chop the vegetables. Put in the pan, pour olive oil. Bring the composition to readiness (golden color). Rinse the tomatoes, cut inedible areas, chop into cubes.
2. Stir in garlic and onions, cover the dishes with a lid and simmer the contents for 8 minutes. When the components are reduced in volume, put them in the bowl, wash the pan.
3. Now separately fry in olive oil minced. It should turn white and crust.Do not forget to pepper and salt the meat. Mix all ingredients, insist on low heat under the lid for 5 minutes.
4. Now do some pasta. It is necessary to salt the water, boil, boil spaghetti in it for 7 minutes. When the time comes to an end, send the products to the pan and fry in butter.
5. Combine spaghetti with mince and vegetable dressing, mix. Heat the plates, lay out the carbononar, sprinkle with cheese. Separately decorate with mint or basil.

Bacon Carbonara

• olive oil - 125 ml.
• hard cheese (suitable "Parmesan") - 80 gr.
• spaghetti - 330 gr.
• garlic cloves - 3 pcs.
• eggs - 2 pcs.
• bacon - 150 gr.

1. Salt the water in which the pasta will boil. Bring to a boil, pour in 60 ml. olive oil. Place the spaghetti inside, cook for 8 minutes over medium heat. Then put in a sieve for draining the liquid.
2. Chop garlic dolechkami, in any case, do not pass it through the press. Chop the bacon into bars. Mix the ingredients, fry on the residues of olive oil. After 5 minutes add the pasta.
3. Separately, beat the eggs, put to the spaghetti. Stir the ingredients while continuing to simmer on low heat.Grate the cheese, sprinkle them with pasta. Proceed to tasting, spreading the plates.

Carbonara with shrimp

• hard cheese (suitable "Parmesan") - 80-100 gr.
• frozen shrimps - 350 gr.
• Provence spices - 20 gr.
• spaghetti - 280 gr.
• Cream 35% fat - 125 ml.
• bacon - 200 gr.

1. Pour the cream in a saucepan, heat to 50 degrees. Grate cheese, add to heat-resistant container, heat 8 minutes. Constantly stir so that the composition adopts a uniform structure.
2. While the cream and cheese are boiled down, chop the bacon with bars or thin plates. Thaw shrimp in a natural way, rinse and dry.
3. Boil seafood in water, salted with liquid. Heat treatment takes 3 minutes. Cook the spaghetti separately by dipping them in a boiling liquid.
4. Remove the cream cheese from the hotplate, add bacon, macaroni and shrimp to it. Putting the whole dish in the pan, cover with a lid. Simmer for 3 minutes, then serve immediately.

Carbonara with mushrooms in a slow cooker

• olive oil - 65-75 ml.
• cream of high fat content (from 32%) - 240 gr.
• spaghetti - 250 gr.
• mushrooms - 350 gr.
• Parmesan cheese - 140 gr.
• Onions - 50 gr.
• garlic - 3 slices

1. Fill the multicooker bowl with boiling water, salt and add a little olive oil. Send spaghetti inside, cook for 7 minutes on the "Pasta" or "Cooking" mode.
2. While the device is working, prepare the mushrooms. They need to be washed, peeled, dried and cut into thin slices along the fibers. Onions shred half circles.
3. On the stove or in the microwave heat the cream to 60 degrees. Grate the cheese, add it to the milk composition. Put the boiled pasta on a sieve, then into another clean bowl.
4. Wash the multicooker, dry. Pour the oil into the bowl, send the onion with the mushrooms inside. Paste the contents on the “Roasting” function for 10 minutes.
5. When the mushrooms are burnt and the onions become golden, add the chopped garlic. Pour pepper with salt, mix. Season the dish with a creamy cheese mixture.
6. When the function “Frying” comes to an end, set the solve “Extinguishing” for 10 minutes. Stir the composition without closing the multicooker with a lid. At the end add the pasta, let stand on the program "Heated", taste.

Make paste "Carbonara" on the classic technology.Take a closer look at the recipes with the addition of ham, bacon, mushrooms, asparagus, Parmesan cheese. Prepare spaghetti with sea cocktail or separately with shrimps, eggs, sesame, chicken, tomatoes.

Video: pasta carbonara classic recipe