Pasta carbonara with ham, a classic recipe with a photo. Carbonara paste with chicken and cream, step by step recipe
Speaking of Italian cuisine, in the imaginationinstantly there are two images - pizza and pasta. And if the pizza smoothly migrated to a wide range of world fast food, then in the preparation of pasta, the inhabitants of the Apennine peninsula simply have no equal. Today we suggest you get acquainted with one of the most popular variations of this Italian pasta - carbonara. In our article you will find not only the traditional version of cooking this dish, but other original versions of the delicious pasta of carbonara (for example, from raw eggs (protein), garlic, etc.).
On a note! Not all macaroni products are suitable forpaste of carbonara. Traditionally, spaghetti from durum wheat is used for cooking - they perfectly "hold" on their sauce. Flat thin noodles and penne pasta are also suitable for this pasta.
Classic Carbonara pasta with ham - a step-by-step recipe with a photo
Immediately make a reservation that in the original versionpasta carbonara instead of ham used guanchiale - dried pork cheeks. And instead of parmesan was sheep's cheese pecorino. Both ingredients are quite traditional for mountainous terrain, in which, according to legend, the coal miners who invented the carbonara recipe worked. If you manage to get such products rare for our latitudes, then safely use them in preparation. If not, then it does not matter - with ham and parmesan carbonara is not worse!
Necessary ingredients:
spaghetti - 225 gr.
ham - 150 gr.
grated Parmesan - 1/2 cup
egg - 2 pcs.
black pepper
salt
Step-by-step instruction
We put a pot of water on the fire. We cut the ham with medium cubes. Especially do not grind, in the traditional version of the carbonars should be well-felt pieces of tender meat.
When the water begins to boil we send it to a pan of spaghetti. Cook the pasta for about 5-7 minutes.
Attention! Spaghetti is not broken, but we put it in the water whole. Gradually the pasta will become softer. At this point, gently drop the dry tips into the water.
While the spaghetti is cooked we send the ham to the frying pan. Oil should not be added, since the ham will give off excess fat for frying.
Ready spaghetti is thrown in a colander, draining excess water.
Attention! Spaghetti, like other pastas is notshould be washed under running water. It is enough to drain excess liquid and add a little vegetable oil to the hot pasta so that they do not stick together.
Add to the hot spaghetti slices of ham.
Eggs quickly whisked with salt by hand with a fork or a whisk. They should just become a homogeneous mass. Pour the eggs to the carbonara paste.
Top with carbonated grated parmesan and black pepper, salt.
Stir our pasta and serve it hot on the table. Bon Appetit!
Hot Carbonara paste with bacon and corn - step-by-step recipe with photo
There are many variations of the Carbonara. But one of the most successful is an interesting recipe for carbonates with bacon and corn. Such a paste is prepared quite quickly, and thanks to an unusual combination of corn and bacon it turns out delicious and satisfying. In addition, this recipe will be appreciated by amateurs of sharpened - pepper and garlic add a paste of special piquancy.
Necessary ingredients:
egg noodles - 250 gr.
bacon - 150 gr.
canned corn - 1/2 pot
Hot pepper - 1/2 pcs.
garlic - 6 denticles
thyme - 1 tbsp. l.
parsley - 30 gr.
dry white wine - 1/2 cup
yolks - 3 pcs.
grated Parmesan - 1/2 cup
Step-by-step instruction
We put water on the fire and wait until it boils,we send there noodles or spaghetti. In the meantime, finely chop the bacon and pour it on the hot pan. When the bacon is fried, we add corn to it so that it is soaked with the aroma.
On a note! Instead of bacon, you can use ham or brisket. The main thing is that the meat is tender, and even better a little smoked.
After the corn in the frying pan, we sendfinely chopped garlic, fresh thyme, hot pepper and parsley. With regard to spices in this pasta recipe, there are no strict prescriptions, so you can change them according to your taste preferences.
After thoroughly mixing all the ingredients, reduce the heat and add dry white wine. Let's soot under the lid for a couple of minutes, so that the alcohol evaporates.
In the meantime, whisk egg yolks and salt quickly. Remove the frying pan from the plate, pour eggs to the bacon.
On a note! Yolks do not need to be whipped, it's enough just to achieve their uniformity.
Immediately add the finished noodles, mix and cover with a lid for 1-2 minutes.
Sprinkle with grated parmesan cheese and serve a hot paste of carbonara with white wine.
Carbonara paste with chicken and cream in the multivark - step-by-step recipe with photo
Initially, the carbonara recipe did not have cream. The characteristic creamy consistency of the pasta was achieved exclusively with the help of tender sheep cheese, which melted from touch with hot spaghetti. But gradually the recipe was expanded by various innovations, the main of which became cream. Prepare a delicate carbonara with a creamy sauce we offer you with chicken. And to speed up the cooking process, we recommend using the multivark.
On a note! Prepare a paste of carbonara with chicken can and withoutmultivarki - in a deep frying pan. But in the bowl of the multivark, the process of heat treatment goes faster, and the burning of the dish itself is almost impossible.
Necessary ingredients:
spaghetti - 250 gr.
chicken fillet - 200 gr.
cream - 250 ml.
bacon - 50 gr.
eggs - 2 pcs.
Parmesan - 100 gr.
garlic - 2-3 cloves
olive oil - 1 tbsp. l.
greenery
pepper
salt
Step-by-step instruction
First, put a pot of water for spaghetti: in boiling water we fall asleep macaroni and cook until ready for 5-7 minutes. Meanwhile, chicken fillets are cut into small cubes, bacon cut finely. Cooking meat with bacon in olive oil, selecting the "Hot" mode, the time is 10 minutes.
Add to the bowl multivark cream, mixed with whipped eggs, salt and pepper. Top with pouring grated Parmesan cheese and finely chopped greens.
Add spaghetti and chopped garlic. Stir, choose the mode "Pilaf", time 5 minutes.
Ready carbonaru served necessarily hot, sprinkling a little cheese and decorating the greens.
Carbonara paste with smoked mackerel - step by step recipe
The indisputable highlight of the carbonara is itsSmoked taste "with a smoke", which the paste receives from the bacon. But instead of this traditional component, you can also use smoked fish. It is to the lovers of seafood that our next recipe - carbonara with smoked mackerel - is dedicated.
Necessary ingredients:
macaroni penne - 320 gr.
onions - 1 pc.
large zucchini - 1 pc.
Fresh rosemary - 2 sprigs
fillet of smoked mackerel - 130 g.
eggs - 2 pcs.
Lean milk is 100 ml.
Parmesan - 40 gr.
lemon
olive oil
pepper
salt
Step-by-step instruction
Boil the penne macaroni in salted water according to the recommendations on the package.
Peel the onion, cut into small cubes. Zucchini peel, remove the soft core. Cut the zucchini with small plates at an angle of about 1 cm. The pieces of the vegetable should resemble the shape of the penne macaroni.
Rosemary Wash and chop.
Cut the fish fillets into small pieces.
On a pan heated with olive oillay onions and zucchini, pepper well and salt. After about 5 minutes, add rosemary and mackerel, mix. Continue cooking for about 5 minutes.
In the meantime, beat the eggs with milk, pepper the mixture a little.
Drain excess water from the finished penne. Send hot pasta to a skillet to mackerel.
Pour the paste with egg-milk mixture, add finely grated cheese and mix.
Cover the frying pan with a lid and turn off the fire. Let the carbonara paste steep for about 2-3 minutes.
Place the carbonara paste on a plate with a small amount of Parmesan. On top, squeeze a little lemon juice and garnish at will.
Interesting recipes for cooking pasta carbonaracan be found on such websites as Anastasia Skripkina's blog, Belonika, Afisha-Food, Art Lunch, etc. We also offer you to get acquainted with the best videos of cooking this dish.
