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Carbonara pasta: a dish of Italian cuisine. Video
Carbonara pasta is a popular Italian dish all over the world. The classic recipe contains only pasta, egg, grated cheese and fried brisket, but there are many variations of this dish, and everything can be called traditional. After all, carbonara is a hearty and simple peasant dish, which means that it does not have one strict recipe.
Carbonara pasta: spaghetti recipe
The classic recipe for carbonara pasta
The classic recipe for carbonara pasta includes spaghetti, raw egg, parmesan cheese, butter, salt and black pepper, and guanchale, a gourmet Italian cheek bacon. For 4 servings of the dish you will need: – 250 g of guanchale; – 3 tablespoons of butter; – 2 teaspoons of freshly ground black pepper; – 1 1/2 cups of fine parmesan cheese; – 4 chicken eggs at room temperature; – 500 g of spaghetti; – 50 g of salt.
The following substitutions are acceptable, allowing the recipe to still be classic: fettuccine, rigatoni or bucatini pasta instead of spaghetti, pecorino romano cheese instead of parmesan, and smoked pancetta brisket instead of guanchale
In a large saucepan, bring 6 liters of water to a boil, add salt and stir well. Cut the guanchale into thin slices. Melt the butter in a large skillet. Add the guanchale and cook, stirring occasionally, until the bacon is lightly browned (about 6 minutes). Add pepper and cook for another 2 minutes. Remove the skillet from heat and transfer the browned cheek to a wide, deep bowl.
Place the spaghetti in boiling water and cook until al dente (about 8-10 minutes). Drain the pasta through a colander, save the cup of water in which the pasta was boiled. Add grated cheese and eggs to the guanchala. Using a wooden spoon, stir the cheese, cheeks, and eggs vigorously together until the mixture becomes a thick sauce, similar in consistency to mayonnaise.
Place the cooked hot spaghetti in a bowl and stir in the sauce. Add some water to the pasta, allowing the sauce to become tender and silky. Season with freshly ground black pepper.
Pasta carbonara on yolks with four types of cheese
Cheese lovers will not be able to deny themselves the pleasure of trying carbonara pasta, where the sauce combines as many as four types of their favorite product. To prepare such a dish, you will need: – 6 slices of pancetta; – 500 g of spaghetti; – 2 tablespoons of butter; – 1 head of onion; – 2 cloves of garlic; – 2 tablespoons of flour; – 1/2 teaspoon of salt; – 1/8 teaspoon white pepper; – 4 cups milk, 3,5% fat; – 2 egg yolks; – 1-1 / 2 cups grated Gruyere cheese; – 1 cup grated cheddar cheese; – 1 cup grated provolone cheese; – 1/2 cup grated Parmesan cheese
Pancetta – pork belly bacon
Preheat oven to 180 ° C. In a large, wide saucepan, bring 5 liters of water to a boil. Fry the pancetta in a large, wide skillet until crisp. Place it on paper towels to remove excess oil. Place the spaghetti in boiling water and cook, following the instructions on the package.
While the pasta is cooking, place the butter in the pan where the bacon was fried. Peel and finely dice the onion, peel the garlic, fry them over medium heat for 5-6 minutes. Sprinkle with flour, add salt and pepper and cook, stirring occasionally, for another 2 minutes. Add milk, heat, stirring with a whisk, for another 2 minutes. Whisk in egg yolks, stir and remove from heat. Add gruyere, cheddar and provolone.
Drain the spaghetti liquid, pour over the cheese yolk sauce and stir again. Add toasted pancetta, stir again and place in a baking dish. Sprinkle Parmesan on top and place in preheated oven. Bake for 15-20 minutes until sparkling.
This delicate and aromatic pasta works well with white chicken or shrimp. You will need: – 2 tablespoons of olive oil; – 1 tablespoon of butter; – 1 head of onion; – 3 cloves of garlic; – 500 g of linguini paste; – 1 teaspoon of salt; – 1/8 teaspoon of ground white pepper; – 1 teaspoon finely grated lemon zest; – 1/4 cup lemon juice; – 3 egg yolks; – 1 cup cream, 20% fat; – 1 tablespoon cornstarch; – 1/4 cup chopped parsley.
Linguine is a narrow and long pasta, similar to noodles or slightly flattened spaghetti. Cook the linguine following the directions on the package. While the pasta is cooking, heat the olive oil and butter in a large saucepan over medium heat. Peel the onion and garlic, chop the onion into small cubes, chop the garlic. Sauté them, stirring occasionally, until the onions are golden brown, this will take about 10 minutes.
Combine salt, pepper, lemon zest and juice, egg yolks, cream, and cornstarch until smooth. Drain the pasta and add the onion and egg mixture to the saucepan. Stir until the linguine is covered with sauce. Sprinkle with parsley and serve immediately.
Carbonara pasta is a dish that is eaten immediately after cooking. It does not withstand repeated heat treatment
Recipe for carbonara pasta with salmon
Creamy pink salmon is the perfect complement to the silky carbonara paste. Take: – 500 g of spaghetti; – 4 slices of bacon; – 4 egg yolks; – 1/2 cup cream 20% fat; – 1 tablespoon of olive oil; – 300 g of boiled salmon fillet; – 2 cups of frozen green peas; – 1/3 cup grated Parmesan cheese.
In a large saucepan, bring 5 liters of water to a boil and cook the spaghetti as directed on the package. Fry the bacon in a large skillet until crisp. Place it on paper tea towels. In a small bowl, whisk the egg yolks with cream and season with salt and pepper. Set aside.
Alla carbonara pasta recipe
In a large saucepan, heat the olive oil over low heat and add the thawed peas, seasoned peas, cut salmon pulp and sautéed bacon into pieces. Warm up, shaking the pot occasionally to prevent the ingredients from sticking to the bottom. When the spaghetti is done, drain the water and add them to the salmon, bacon and peas in a saucepan. Do not stir. Drizzle with the egg mixture immediately. Using tongs, gently lift and twist the spaghetti so that the egg sauce is wrapped around it. Sprinkle with cheese and stir gently.