Pasta carbonara with bacon and cream is an incredibly tasty and satisfying dish. The first recipes for carbonara pasta came from Italy - they prepared spaghetti with finely chopped salted cheeks, adding a sauce of eggs, cheeses, salt and ground pepper to the dish. Subsequently, many variations of this pasta appeared, where bacon is used, and the sauce is most often prepared with cream.
Classic recipe for pasta carbonara with bacon and cream
The classic carbonara pasta recipe involves using spaghetti. It is advisable to purchase pasta made from durum wheat so that it does not boil over and lose its shape. The creamy sauce gives the dish a special tenderness and juiciness.
- Spaghetti 220 (grams)
- Bacon 130 (grams)
- Cream 90 ml. (33% fat)
- Yolks 4 (things)
- Garlic 2 (things)
- Parmesan cheese (or other hard cheese) 60 (grams)
- Parsley 2 twigs
- Salt taste
- Ground black pepper taste
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To make pasta carbonara with bacon and cream, you first need to cut the bacon into thin strips of the same size. -
Wash the parsley and dry. Tear off the stems and finely chop the greens with a knife.Peel the garlic cloves, rinse, finely chop or pass through a press. -
Place the frying pan over medium heat and lightly fry the bacon slices until golden brown, 3 minutes. -
Add garlic pieces to the pan. Cook for another 2 minutes, stirring. -
Add parsley to the meat, stir and remove from the stove. -
For the sauce, take eggs, separate the yolks from the whites. Combine all the yolks in one bowl and lightly beat with a fork until combined; the whites can be frozen for preparing other dishes or left in the refrigerator and baked into a sponge cake. Pour heavy cream into the yolks and stir. Finely grate Parmesan and add to the sauce in small portions. Salt the resulting mixture and season with a couple of pinches of freshly ground black pepper. -
Mix everything well until combined so that there are no lumps left in the sauce. -
Cook the spaghetti according to the instructions on the package. The main thing is not to overcook the products so that they slightly stick to the teeth (this cooking is called al dente). -
Drain the finished pasta in a colander and immediately place it in the pan with the bacon. Pour the cream sauce, already prepared by this time, into the spaghetti and stir quickly. The hot spaghetti will melt the cheese into the sauce and the dish will be ready. -
Serve the carbonara pasta by placing it on plates and sprinkling the dish with finely grated cheese.
Bon appetit!
Carbonara pasta with mushrooms
If mushrooms are used in the preparation of pasta, it is better to use champignons for these purposes: they have a distinct, strong aroma, especially if they are fried with garlic, and also cook quite quickly.
Cooking time: 35 min.
Servings: 4.
Ingredients:
- Spaghetti – 0.5 kg;
- Fresh champignons – 230 g;
- Smoked bacon – 160 g;
- 20 percent cream - 1 glass;
- Butter 82.5% - 30 g;
- Onion - half a head;
- Salt, spices and a mixture of peppers - to your taste.
Cooking process:
1. Rinse the mushrooms with cold water, dry on paper towels and let the liquid drain. Cut the champignons into thin slices. Peel the onion, cut in half or cut into small pieces.
2. Place a frying pan over medium heat with butter. Fry the mushrooms and onions until lightly browned, wait until all the water has evaporated from them.
3. Cut the bacon into thin slices. Add cream to the mushrooms in a frying pan, add salt and pepper, cook over low heat for about 5-8 minutes, stirring the sauce constantly. Taste for salt and seasonings and adjust if necessary.
4. Boil the spaghetti according to the instructions on the package. It is advisable to turn off and strain the pasta for 1-2 minutes. until the end of cooking.
5. Place spaghetti in a serving plate, add bacon, pour the resulting sauce on top. You need to eat the pasta right away, because when it is cold, it is no longer as tasty, and heating it in the microwave is not recommended.
Bon appetit!
Recipe for pasta carbonara with bacon and cream without eggs
The classic pasta recipe uses chicken yolks that are not heat treated. Salmonella, which can sometimes affect even store-bought eggs, is killed when treated with heat at 60 degrees for 12 minutes. If you don’t want to risk your health or small children will try the dish, a pasta recipe without eggs is the ideal solution.
Cooking time: 20 min.
Servings: 2.
Ingredients:
- Spaghetti – 160 g;
- Bacon – 130 g;
- 15 percent cream - ¼ cup;
- Vegetable oil – 1.5 tbsp. l.;
- Onions – 1 pc.;
- Dried garlic granules – 2 pinches;
- Parmesan or any hard sharp cheese – 50 g;
- Greens, salt and pepper - to your taste.
Cooking process:
1. Boil water in a saucepan, salt it and put the spaghetti in it without breaking it. After 1-2 minutes. The bottom part of the pasta will soften, then you can carefully immerse the whole thing under water and leave to cook for 5-7 minutes.
2. Meanwhile, peel the onion, rinse and finely chop into cubes.
3. Pour sunflower oil into a frying pan, place it on the stove and heat over medium heat. Fry the onion until golden brown, stirring constantly and avoiding burning.
4. Cut the bacon into cubes or sticks. If you wish, you can use half the bacon and ham or completely replace the first with the second. Pour into the pan with the onion and fry for about 1-2 minutes, adding dried garlic.
5. Grate the cheese on a fine grater. Pour the cream into a small deep plate, add cheese in portions, stirring constantly.
6. When the spaghetti is ready, transfer it to the frying pan with the meat using a slotted spoon.
7. Add cheese and cream sauce to the dish, salt and pepper the pasta.
8. Carefully mix the resulting mass and simmer in the pan for about 1 more minute. on low heat.
9. Place the finished dish on plates, sprinkle with a small amount of grated cheese and finely chopped herbs.
Bon appetit!
Delicious carbonara pasta with bacon, chicken and cream
Incredibly rich and tasty pasta, with two types of meat and a delicate creamy sauce. For cooking, it is better to take chicken fillet, which does not require special preparation. Smoked bacon gives the dish a slight piquant flavor.
Cooking time: 25 min.
Servings: 4.
Ingredients:
- Spaghetti – 300 g;
- Cream 20 percent – 130 ml;
- Smoked bacon – 40 g;
- Chicken fillet – 180 g;
- Chicken egg – 3 pcs.;
- Parmesan – 50 g;
- Sesame seeds – 15 g;
- Salt, dried basil, ground black pepper - to your taste;
- Olive oil – 2-3 tbsp. l.;
- Garlic cloves – 2 pcs.
Cooking process:
1. Cut chicken fillet and bacon into small cubes, pour olive oil into a frying pan and fry until cooked.
2. Peel the garlic cloves, rinse in water, finely chop, grate on a fine grater or pass through a press. Add the garlic to the meat and fry everything together, stirring constantly, for about 2 minutes.
3. Add cream to the pan and add salt. Simmer everything over low heat to prevent the cream from curdling.
4. Spaghetti should be purchased exclusively from durum wheat. Boil water in a saucepan, add a little salt and olive oil. Boil the spaghetti until it is still slightly sticky to your teeth.
5. For the sauce, separate the yolks from the whites (whites will not be needed). Combine the yolks, whisking with a fork, add salt, dried basil (can be replaced with a mixture of Italian herbs), sesame seeds and finely grated parmesan.
6. When the spaghetti is ready, drain it in a colander, then quickly transfer it to the frying pan with the meat, pour the sauce over everything and simmer over low heat for about 2-3 minutes.
7. Eat the finished dish hot immediately.
Bon appetit!
Tender carbonara pasta with bacon, ham and cream
In this recipe, you can experiment and use any pasta, not necessarily spaghetti (spirals, boats, etc.). The main condition is that they must consist of durum wheat flour. The abundance of meat and large portions will provide a satisfying and tasty meal for the whole family. This dish is perfect for a festive evening together.
Cooking time: 45 min.
Servings: 4.
Ingredients:
- Pasta – 0.5 kg;
- Parmesan – 320 g;
- Cream 20 percent – 300 g;
- Bacon – 180 g;
- Ham – 320 g;
- Olive oil – 10 ml;
- Chicken eggs – 3 pcs.;
- Salt, seasonings - to your taste.
Cooking process:
1. Pour water into a saucepan, add salt and boil. Add pasta of any shape and cook according to package instructions until tender, stirring constantly to prevent it from sticking to the bottom of the pan.
2. Meanwhile, pour olive oil into the pan. Cut the ham and bacon into thin long slices and fry in oil.
3. In a small deep bowl, mix 3 eggs, spices and cream. Lightly whisk the sauce until smooth.
4. Finely grate Parmesan or any other hard cheese and add to the sauce in portions, stirring well each time.
5. Remove the cooked pasta from the pan with a slotted spoon, transfer it to the frying pan with the meat, and mix everything well. Add the sauce to the mixture and mix everything again. If desired, you can add a little more cream directly to the pan if you want an even juicier paste. Simmer over low heat for 1-2 minutes.
6. Place the finished carbonara pasta into plates, sprinkle with finely grated cheese and finely chopped herbs (parsley or arugula).
Bon appetit!
