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Pasta with carbonara sauce: how to make spaghetti? Video
Among the many recipes for pasta sauces, there are truly legendary ones – for example, carbonara sauce. You can cook any pasta with it – tagliatteli, farfalle, penne. But the real classics are the thin carbonara spaghetti served in top Italian restaurants. Try a classic recipe and keep in mind: by adding new ingredients, you can easily add your own signature flavor to it.
Pasta with carbonara sauce and bacon
Carbonara is an egg-based sauce. Cream, as well as bacon, ham and other fatty meat products can be used as additives. This dish is quite high in calories, so the portion of real carbonara should not be too large. For a delicious pasta, choose durum pasta and boil it just before serving. Serve a glass of Italian table wine to accompany the pasta.
Italian spaghetti with creamy carbonara sauce
You will need:
– 450 g of spaghetti; – 400 g of ham; – 3 cloves of garlic; – 1 glass of cream; – 4 eggs; – 100 g of parmesan; – olive oil; – salt; – freshly ground black pepper; – basil greens.
To cook pasta, you first need to boil water, then add salt and add spaghetti to the pan. Add a tablespoon of olive oil. Cook according to the instructions on the package, the cooked pasta should remain a little hard. Discard the pasta in a colander.
Cut the lean ham into small cubes. Chop the garlic and fry in a pan with preheated olive oil. Place the ham in the skillet and sauté everything together for another 3-4 minutes.
Use real Italian ham, this will give the pasta a special flavor
Separate the yolks from the whites. Whisk the yolks and cream in a separate container, pour the mixture into the pan. Stir and heat over low heat for 1-2 minutes. Grate the parmesan and add it to the sauce. Mix everything well, salt and pepper to taste. Spread the boiled pasta on heated plates. Pour carbonara sauce over each serving and garnish with a couple of fresh basil leaves.
Carbonara pasta with bacon
You will need:
– 500 g of pasta (rigatoni or other large pasta); – 3 eggs; – 150 g of bacon; – 1 onion; – olive oil for frying; – 150 g of parmesan; – a bunch of parsley; – sea salt; – freshly ground black pepper.
Boil penne, farfalle or rigatoni in boiling salted water and drain in a colander. Keep the paste warm until serving.
Prepare the sauce. Peel a small onion and chop finely. Heat the olive oil in a deep skillet and fry the onions in it, stirring occasionally, until transparent. Cut the not too fatty bacon into cubes, place in a skillet with onions and fry until crisp. Place the pasta in a skillet and mix thoroughly.
Grate the Parmesan, break the eggs over a cup, mix and add the Parmesan. Cool the pasta slightly and pour the egg mixture into it. Mix everything well. If the sauce is too thick, you can pour some warm boiled water into it. Finely chop the parsley.
Instead of parsley, you can sprinkle the pasta with chopped cilantro
Divide the pasta into warmed plates and sprinkle each serving with chopped herbs. Serve immediately.