Carbonara pasta with bacon and cream - 5 step-by-step recipes

The first recipes for carbonara pasta came from Italy - they cooked 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.

The classic recipe for carbonara pasta with bacon and cream

The classic recipe for carbonara pasta involves the use of spaghetti. It is advisable to purchase pasta from durum wheat so that they do not boil over and do not lose their shape. The creamy sauce gives the dish a special tenderness and juiciness.

Cooking time: 40 min.

Servings: 2.

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  Cut the bacon into even sized strips.
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  Wash and dry the parsley. Tear off the stems, and finely chop the greens with a knife. Peel the chives, rinse, chop finely or pass through a press.
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  Place a skillet over medium heat and lightly fry the bacon slices until golden brown for 3 minutes.
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  Add the garlic chunks to the pan. Cook for another 2 minutes, stirring.
• 
  Put parsley to the meat, mix and remove the piece from the stove.
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  For the sauce, take the eggs, separate the yolks from the whites. Combine all the yolks in one bowl and beat lightly with a fork until combined, the whites can be frozen for cooking other dishes or left in the refrigerator and bake a biscuit. Pour heavy cream to the yolks and stir. Finely grate Parmesan, add in small portions to the sauce. Salt the resulting mixture, season with a couple of pinches of freshly ground black pepper.
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  Mix everything well before combining so that there are no lumps left in the sauce.
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  Cook spaghetti according to the instructions on the package. The main thing is not to digest the products so that they stick slightly to the teeth (this preparation is called al dente).
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  Place the finished pasta in a colander and immediately place in the pan with the bacon. Pour the creamy sauce already ready by this time to the spaghetti and mix quickly. The hot spaghetti will melt the cheese in the sauce and the dish is ready.
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  Serve the carbonara paste on small plates and sprinkle with finely grated cheese.

Bon Appetit!

Carbonara paste with mushrooms

If mushrooms are used in the preparation of pasta, it is better to take mushrooms for these purposes: they have a pronounced strong aroma, especially if they are fried with garlic, and they are also cooked quickly enough.

Cooking time: 35 min.

Servings: 4.

Ingredients:

• Spaghetti - 0.5 kg;
• Fresh champignons - 230 g;
• Smoked bacon - 160 g;
• Cream 20% - 1 glass;
• Butter 82.5% - 30 g;
• Onions - 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 drain the liquid. Cut the mushrooms into thin slices. Peel the onion, cut in half or cut into small pieces.
2. Put the pan on medium heat with vegetable oil. 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 pan to the mushrooms, season with salt and pepper, cook over low heat for about 5-8 minutes, stirring the sauce constantly.Taste for salt and seasoning, adjust if necessary.
4. Boil the spaghetti in the manner indicated on the package. It is advisable to turn off and strain the pasta for 1-2 minutes. before the end of cooking.
5. Put spaghetti in a serving plate, add bacon, pour over everything with the resulting sauce. You need to eat the pasta right away, since it is no longer so tasty when cold, and it is not recommended to heat it up in the microwave.

Bon Appetit!

Recipe for carbonara pasta with bacon and cream without eggs

The classic pasta recipe uses chicken yolks that are not heat-treated. Salmonella, which sometimes even eggs from the store can be affected, dies 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 recipe for pasta without eggs is the ideal solution.

Cooking time: 20 min.

Servings: 2.

Ingredients:

• Spaghetti - 160 g;
• Bacon - 130 g;
• Cream 15% - ¼ cup;
• Vegetable oil - 1.5 tbsp. l .;
• Onions - 1 pc.;
• Dried garlic granules - 2 pinches;
• Parmesan or any hard spicy cheese - 50 g;
• Greens, salt and pepper - to your taste.

Cooking process:

1. Boil water in a saucepan, add salt and add spaghetti without breaking them. After 1-2 minutes. the lower part of the pasta will soften, then you can gently submerge them whole under water and leave to cook for 5-7 minutes.
2. Meanwhile, peel the onion, rinse and cut into small cubes.
3. Pour sunflower oil into a frying pan, put it on the stove and heat it over medium heat. Fry the onion until golden brown, stirring constantly and not allowing it to burn.
4. Cut the bacon into cubes or wedges. If you wish, you can take half-and-half bacon and ham, or completely replace the first with the second. Pour into a frying pan with onions and fry for about 1-2 minutes, adding dried garlic.
5. Grate the cheese on a fine grater. Pour cream into a small deep plate, add cheese in portions, stirring constantly.
6. Transfer the spaghetti that has reached readiness with a slotted spoon to the pan for the meat.
7. Add cheese and cream sauce to the dish, salt and pepper the pasta.
8. Gently mix the resulting mixture and simmer in a pan for about 1 minute. over low heat.
9. Arrange 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 satisfying and delicious 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. The smoked bacon adds a light, savory flavor to the dish.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Spaghetti - 300 g;
• Cream 20% - 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 .;
• Chives - 2 pcs.

Cooking process:

1. Cut the chicken fillet and bacon into small cubes, pour the olive oil into the pan and fry until tender.
2. Peel the garlic cloves, rinse in water, finely chop, rub on a fine grater or pass through a press. Add garlic to the meat and fry everything together, stirring constantly, for about 2 minutes.
3. Add cream to the pan and season with 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 there. Boil the spaghetti until it sticks slightly to your teeth.
5. For the sauce, separate the yolks from the whites (whites are not needed). Combine the yolks, whipping with a fork, add salt, dried basil (can be replaced with a mixture of Italian herbs), sesame and finely grated Parmesan.
6. When the spaghetti is ready, put them in a colander, then quickly transfer to the pan to the meat, pour over the sauce and simmer over low heat for about 2-3 minutes.
7. Use the finished dish hot immediately.

Bon Appetit!

Delicate pasta carbonara with bacon, ham and cream

In this recipe, you can experiment and take 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 hearty and tasty meal for the whole family. This dish is perfect for a joint festive evening.

Cooking time: 45 min.

Servings: 4.

Ingredients:

• Pasta - 0.5 kg;
• Parmesan - 320 g;
• Cream 20% - 300 g;
• Bacon - 180 g;
• Ham - 320 g;
• Olive oil - 10 ml;
• Chicken eggs - 3 pcs.;
• Salt, spices - to your taste.

Cooking process:

1. Pour water into a saucepan, add salt and boil. Add pasta of any shape and cook according to the instructions on the package until tender, stirring constantly so that it does not stick 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, stir in 3 eggs, spices and cream. Beat the sauce lightly 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 to the pan to the meat, mix everything well. Add the sauce to the mass and mix everything again. If you like, you can add a little more cream directly to the skillet for an even juicier paste. Simmer over low heat for 1-2 minutes.
6. Arrange the prepared carbonara paste in plates, sprinkle with grated cheese and finely chopped herbs (parsley or arugula).

Bon Appetit!