This article focuses on delicious Italian cuisine and how to cook pasta carbonara. Italy - is Rome, Leaning Tower, and pasta and pizza - "highlight" of Italian cooking. We all know that it is incredibly rich and varied. Recipes alone paste hundreds and maybe even thousands. Want to know the classic recipe of the famous spaghetti carbonara? Then read our article on.
Why do we offer these recipes instead of recipes for any other pasta? Perhaps it's because some of the most delicious and quick to prepare, you can call it spaghetti carbonara, the preparation of which we describe in detail below. Spaghetti Carbonara is usually a conventional pasta, cooked in salted water with a tablespoon of vegetable oil, bacon and a special sauce.
Actually called carbonara sauce, which watered pasta. How to cook carbonara, he turned to an incredibly delicious? Here the most important thing is not to overdo it and do not overdo the sauce - it should gradually reach directly at themselves spaghetti eating glow that emanates from them. The result is a very tasty pasta carbonara for good reason - this is one of the most common dishes in Italy.
Spaghetti carbonara recipe Classic
Recipes pasta carbonara not be the final count, because they exist in abundance. All of them are about the same, but small differences existing in them, make each unique recipe and dish cooked on it - an unforgettable experience. To cook pasta carbonara for four people, you will need:
250 grams of fatty bacon, which is also called pancetta;
two eggs and two egg yolks;
a pound of spaghetti;
olive oil - one teaspoon;
one cup of grated pecorino or Parmesan cheese;
ground black pepper, salt and spices to your taste.
The recipe starts with the fact that you need to cook the pasta itself. Spaghetti is necessary to cook the usual way, dropping them in salted boiling water. How to cook spaghetti carbonara that they do not cool down while you make the sauce? Look carefully at the pasta cooking time indicated on the package. Cooking time is about ten minutes. For a time, until the pasta is cooked, it is necessary to have time to prepare the stuffing. If you cook the thin spaghetti, whose time less cooking time prepare the sauce, the toppings need to start preparing in advance.
Pasta carbonara recipe is simple enough, and so will get even more delicious if, instead of sunflower oil you take olive. In a frying pan pour a little olive oil, heat it slightly and add the finely chopped pancetta, a good warm, lightly stirring. Pancetta with precipitated fat shift the dish. By the way, about how to cook carbonara as easy and diet - take only olive or vegetable oil, and not get carried away creamy.
Next to cook carbonara sauce, pancetta in a little cooled down add the yolks, eggs, pecorino, which must first rub, a few spoonfuls of water in which the cooked spaghetti, ground black pepper. Then mix everything thoroughly and shaken.
To cook pasta carbonara most delicious, they can not be overdry. Boil them so that they were a little harsh. This recipe assumes that the pasta should be wet and very hot. Therefore, it is not necessary to drain the water, recline, washed and dried pasta. You just have very fast with the help of two spoons shift spaghetti pots in which they were cooked on a dish with a filling.
Spaghetti carbonara with cream
After reading this recipe, you may be surprised, because the widespread opinion that pasta carbonara prepared with cream. However, in an old Italian recipe they are not: a tradition to cook carbonara with cream went from America, where the quality of pasta, cheese and ham was doubtful. Italian immigrants had something to eat, and they found out - have started to prepare their favorite dish with cream.
If you also like the taste of Carbonara with cream, we advise you to make the following changes in the recipe of pasta: mix the egg yolks with the cream and cheese (take about 220 grams of the latter), and then pour the mixture into the pan and simmer over medium heat.
Unconventional spaghetti carbonara
Happily, cooking does not stand still, and cook a long time ago, we offer a variety of recipes modified classic dishes. With our favorite pasta carbonara - the same thing: it is prepared with mushrooms, chicken, seafood, even with zucchini. And we want to offer you these recipes.
Spaghetti Carbonara with shrimp
Seafood - it is an integral part of the Mediterranean and, in particular, Italian cuisine. So why not add them to the recipe for a classic pasta carbonara? To cook the pasta carbonara with shrimp, you will need the following ingredients:
500 g of spaghetti;
200 g of bacon;
500 grams of raw frozen shrimp;
150 g parmesan cheese
Let's start with the preparation of the sauce. Add the cream in a saucepan and bring them to a boil over medium heat. Cut the bacon into cubes or thin strips. Rub the cheese. Add about 70% of the existing cheese and ham to the cream and simmer the sauce for 10 minutes.
Next, you need to cook shrimp. To do this, put in boiling water with a little salt shrimp and boil them for 5 minutes. Add peeled shrimp, Italian herbs, salt and pepper into the sauce and cook for another 5 minutes. Parallel to this, boil until half cooked pasta and add them all in the same sauce. Boil all together for another 5-7 minutes. All the pasta is ready. Serve, sprinkled with grated cheese spaghetti.
Veggie pasta carbonara
As you know, some people hold views in vegetarian cooking. Everyone has their own reasons, but we do not want to deprive them, and therefore we publish vegetarian recipes pasta carbonara. Its feature is that the bacon is replaced with vegetables. Thus, in the recipe includes the following products:
250 g tagliatelle pasta (spaghetti or any);
1 small zucchini;
12 bell pepper;
1 small size purple onion;
60 g of fresh yogurt;
salt and pepper to taste;
Wash vegetables, chop carrots and zucchini strips and sweet pepper and onion - diced. Heat the olive oil in a frying pan, put back the vegetables, salt and simmer, covered over low heat, stirring occasionally, for ten or fifteen minutes. Parallel put water to boil and cook the tagliatelle sauce: it in a bowl, beat the whole egg yolk with the second egg, add a yogurt, a tablespoon of grated Parmesan cheese, mix, salt and pepper.
Put pasta in salted boiling water and boil in accordance with the instructions on the package (usually two to three minutes). Meanwhile, your vegetables will reach readiness. Fold the pasta in a colander, then in a bowl with the sauce mix with him pasta and vegetables. Then immediately apply the paste to the table, sprinkle with grated Parmesan previously. Bon Appetit!
Spaghetti carbonara with chicken and mushrooms
It is a simple and tasty dish is perfect for a hearty dinner, and it does not contain any rare ingredients. From cooking to handle even a single man, because the recipe is simple enough. For the pasta carbonara with chicken and mushrooms you will need:
300 g of each paste;
300 g of chicken;
200 g of any hard cheese;
1 large onion;
200 grams of mushrooms;
250 ml of 25% cream;
olive oil for frying;
spices, salt and pepper to taste;
Bring water to a boil, lightly season with salt and boil the pasta in it according to the time specified in the instructions. Chicken fillet cut into small pieces, season with salt and pepper, add the spices and leave to marinate for 15 minutes - so the meat is tastier and juicier. Then lightly fry the chicken in olive oil.
Finely chop the onion and add it to the chicken fillets. Also lightly fry it. Slice the mushrooms slices, add in chicken-onion mixture and cook it until tender. Pour into pan cream (must be at room temperature), bringing them to a boil and vyklyuchte gas. If you like spicy paste, you can add a little soy sauce. Serve hot, sprinkled with grated cheese.
And now reveal the main secret of a delicious sauce: it is not necessary to cook, he prepared himself. When you post on the hot pasta dish from the heat begins to melt the cheese and the eggs from the hot water thicken, but not collapsed, and connected with cheese. Mandatory and most important rule regarding how to prepare pasta carbonara: spaghetti and filling each other do not wait, we must prepare them simultaneously.
Of course, the taste of pasta carbonara is highly dependent on the quality of the ingredients used in the preparation of meals. For example, eggs - you need to accurately determine the number, because they form the basis of a silky and juicy sauce. Classic Carbonara has one very important feature - it is as if glued to the thin tube pasta. The classic ratio, used in Italian cuisine - 3 eggs 400 g of spaghetti.
The following discussion focuses on the cheese. It has long been in Italy when cooking pasta carbonara used pecorino cheese, but, according to experts, one cup of the cheese sauce makes the taste too strong, and a decrease in the number of its negative impact on the flavor intensity. That is why many chefs advises using not one but several types of cheese in a ratio of three pieces of Parmigiano Reggiano to one part pekarino.
Different attitudes and garlic flavor in the pasta carbonara. Someone recommends adding garlic sauce and chopped raw, speaking of that, coming into contact with hot spaghetti, taste it fully opens, and someone offers him a little fry, considering that it only gives the sauce a spicy flavor. What a way to choose - you decide.
As a result of all these secrets to get a thick sauce, with a wonderful creamy taste. Remember that in the paste Carbonara not put separately salt - it is added to water in which pasta is cooked, and the sauce is enough salt in cheese and pancetta.
Pasta carbonara should be served hot and freshly prepared. Experienced cooks a little known secret: to spaghetti carbonara retains heat longer, does not freeze, drying out and not lose taste, serve them warm plates. This can be done using a heated oven, microwave or simply under warm water - just wipe them and then dry.
Surely, someone might think that pasta carbonara - a rather high-calorie meal. We hasten to please you - you can make a diet! To do this, you can replace the usual pasta to whole-wheat pasta, which is much more useful to the body. When cooking, drain the fat from the bacon, pancetta - it significantly reduces the amount of calories, but also improve the taste. You can also add to the finished dish more garlic, red pepper and parsley - they contribute to the processing of fats and carbohydrates.
Not only that, you can prepare pasta carbonara - they need to be more beautiful and serve. For this you can use a whole egg yolks: advance carefully separate them from the protein and save (for example, in the film oiled), and before serving, when the paste is in the plates, gently lay the egg yolks into the center. As you can see, cook pasta carbonara is very easy and it will not take much of your time. Enjoy this masterpiece of Italian cooking. Bon appetit to you and your loved ones!