Bacon pasta is one of my husband's favorite dishes from his bachelor days. Bacon is, in general, a product that should be in the refrigerator when I leave home. It is very useful for men - whether you use it for scrambled eggs or anywhere. Pre-cut bacon is especially convenient - because you don't have to cut it!

For one serving you need 120 g. some pasta, 1 large onion and at least 50 gr. bacon. Plus some oil for frying, if the bacon is not greasy and small, salt in the pasta - to taste; and plenty of water to cook the pasta.

Let a large amount of water boil in a saucepan, salt it, cook the pasta in boiling water until it becomes soft. Well, or as much as is written on the package. Then we drain the water.

We peel the onion and cut it somehow.

If the bacon is in large pieces and fatty, then start frying it in a frying pan. If the bacon is small and not greasy, then first fry the onion in some oil. The main thing is not to burn. And if it burns, it will give the dish a special spicy bitterness!

When the onions have browned, add the bacon. If he wasn't there from the beginning. Fry the onion with the bacon.

Mix the onion and bacon with the drained pasta. Pasta with bacon is ready.

What Russian doesn't like driving fast, and what Italian doesn't like pasta? Pasta, or more correctly pasta, is a symbol of Italy. It’s not for nothing that the whole world jokingly calls Italians “pasta people.” Any Italian housewife can prepare hundreds of variations with a variety of fillings. They are made with meat, vegetables, seafood, and various gravies.

Origin story

Pasta carbonara is a combination of spaghetti with a sauce of guanciale (unsalted pork jowl), egg yolks, pecorino Romano (aged sheep's milk cheese), and spices. Unlike other Italian delights, this the recipe was invented relatively recently, around the middle of the 20th century. As is often the case with famous dishes, the history of its creation is vague.

There are several versions, one of which says that this recipe was invented during the war. The soldiers of the American army who were in southern Italy experienced constant problems with the supply of food. The ingredients available to them were stewed pork and powdered eggs.. When they got tired of stew in its pure form, they asked the Italians for pasta.

There is also a version that the recipe was invented by coal miners (carbonaio) who worked in the Apennine mountains. The first mention of carbonara was in 1954, when it was included in Elizabeth David's recipe book.

Carbonara is national food for the Italian region of Lazio. Different regions of Italy have their own recipe for this dish; there is a version with brisket instead of cheek, as well as a version with the addition of cream.

How to choose ingredients?

Carbonara consists of two parts: pasta and sauce. The most common type of pasta used for it is spaghetti. You need to choose the right spaghetti. They are made from durum wheat. The higher its class, the higher the quality of the product. In no case do not break them during cooking, you need to carefully immerse the products in boiling water.

The classic version of the sauce for carbonara was made from guanchile. This salted unsmoked Italian pork jowl. You can replace it with brisket or ham, and you can also take bacon. If you don't eat meat, use zucchini, sun-dried tomatoes or any other vegetables instead.

Another classic was Pecorino Romano.(this is an aged sheep's milk cheese). Finding one on the shelves of Russian stores will not be easy, and its taste is specific even to Italians. That is why it was mixed with Parmesan cheese, or completely replaced with it.

You can blend several cheeses to create a more flavorful flavor. For those who like a spicy taste, you can even add blue cheeses.

The traditional sauce contains egg yolks. They added without processing and cooked from the heat of hot pasta. Choose only high-quality and fresh eggs. It is important not to oversalt the pasta. It is best to only salt the water in which the pasta will be cooked.

To create this dish you will need saucepan, gravy ladle and deep frying pan. And, of course, speed is important, because the filling and pasta need to be combined while they are still hot.

Cooking options

How to cook carbonara with bacon and cream and other varieties of this dish? In order to experiment with different recipes, you need to know the basic one.

A traditional dish

Required Products:

• 150 g spaghetti;
• 100 g guanchile;
• 100 g pecorino Romano;
• 4 egg yolks;
• olive oil;
• pepper, salt, garlic.

What to do:

1. Heat the olive oil in a frying pan and add a finely chopped clove of garlic to it. Fry the garlic until golden brown.

2. Cut the guanchile into thin pieces and throw into the frying pan. Don't overcook them to prevent them from becoming tough.

3. Place a pot of water on the fire to cook the spaghetti, salt the water. As soon as the water boils, add pasta to it. You will find the exact cooking time on the package. It's best if you subtract two minutes from it.

4. For the gravy in a bowl you need mix 4 yolks with grated picorino romano. Add a little salt and pepper there. There is no need to beat the ingredients, you just need to mix them.

5. Spread the sauce over the cooked pasta. It should rise slightly on the still hot pasta. Top with fried guanchile.

6. You can decorate the dish fresh basil leaves.

This recipe is traditional for Italy. But since it is not easy to find all the necessary products for it, many people liked another option.

With cream and bacon

To prepare pasta carbonara with bacon and cream according to the recipe you will need the following: Ingredients:

• 250 g spaghetti;
• 100 g bacon;
• 4 yolks;
• 100 ml heavy cream;
• 50 g parmesan;
• garlic, vegetable oil, salt, spices.

What do we have to do:

1. Heat oil in a deep frying pan. Place a finely chopped clove of garlic there. Fry for two minutes until golden brown.

2. Finely chop the bacon. This can be done either in strips or cubes. Add to the pan. Fry over medium heat for a few minutes to render out the fat.

3. Pour water into a saucepan and salt it. After boiling, add the spaghetti to the water and cook for 1 minute less than indicated on the package. Place the finished pasta in a colander and rinse.

4. For the gravy, combine the yolks, cream, salt, pepper, and grated Parmesan. There is no need to beat the sauce, you just need to mix all the ingredients.

5. Mix hot spaghetti with sauce. It should come from the heat of the pasta. Add fried bacon to them.

6. You can decorate the finished dish with basil or parsley.

Although spaghetti is considered traditional for carbonara, it can easily be replaced with other types of pasta, such as fettuccine.

Do you know how to prepare a traditional Sicilian dessert - waffle rolls with delicate cream? Check it out!

You will find a recipe for Bolognese pasta at home in this one.

With fettuccine

Ingredients:

• 500 g fettuccine;
• 8 slices bacon;
• 300 g cream;
• 4 yolks;
• 80 g dry white wine;
• 50 g parmesan;
• garlic, parsley, butter, salt.

What do we have to do:

1. First you need to properly prepare the bacon. To do this, the slices are cut into thin strips. It is thrown into a hot frying pan along with a finely chopped clove of garlic. Everything is fried over medium heat for a few minutes until golden brown.

2. After the garlic and bacon have browned, add dry white wine to the pan and simmer for 5 minutes. There is no need to cover the pan with a lid.

3. Toss the fettuccine pasta into a large amount of boiling salted water. Cook for a minute less than indicated on the package. Place the finished pasta in a colander, rinse, and throw back into the pan.

4. To prepare the gravy, mix cream, yolks, finely grated Parmesan and spices. There is no need to beat the sauce, you just need to carefully mix all the ingredients.. Finally add chopped parsley.

5. Add the finished sauce to the pan with the bacon, mix well. 6. Place the fettuccine pan on the heat and add the gravy and bacon. Simmer for one minute to thicken the sauce a little.

Unpleasant fermentation may occur in the stomach and, as a result, bloating. But sometimes it’s simply impossible to deny yourself the pleasure of having fragrant bacon and pasta on your plate. Moreover, both of these products can be prepared in different ways.

Hastily

In cases where the time allotted for cooking is extremely limited, you have to go against some rules. Although bacon and pasta are not ideal ingredients, people often use both in the same dish. This happens for two reasons. Firstly, the result of such a neighborhood has excellent taste characteristics. Secondly, bacon pasta is very easy to make. For this you may need the simplest products.

For 300 grams you need: onion, 40 grams of cheese, clove of garlic, salt, 200 grams of bacon and ground pepper.

Making bacon and pasta is easy.

1. The first step is to boil the pasta.
2. While they are boiling, you need to finely chop the onion, bacon and garlic.
3. Fry the prepared products for 3 minutes in a well-heated frying pan.
4. Add one and a half glasses of water and wait until it evaporates.
5. Add the pasta, stir and immediately remove the pan from the heat.
6. Before serving, sprinkle the finished dish with grated cheese directly in a portioned plate.

Everything is prepared very quickly. In addition, the recipe is so simple that even someone who has no knowledge of cooking can handle it.

Great addition

It turns out very tasty if you cook it. The aroma of such a dish will not leave anyone indifferent. To work, you only need 500 grams of spaghetti, spices, half a liter of heavy cream, 150 grams of Parmesan cheese, salt, basil and 200 grams of raw smoked bacon.

The entire cooking process can be divided into 3 parts:

1. First you need to boil the pasta al dente, that is, until half cooked. This will take no more than 7 minutes after the water boils. Spaghetti should be strained and lightly sprinkled with oil so that it does not stick together.
2. Now you can make the sauce. To do this, first of all, you need to fry the bacon literally until crispy. Add salt and cream, bring everything to a boil, then cook for a couple of minutes. Then you need to throw the cheese into the pan and wait until it melts. Only after this can you add basil and spices.
3. In conclusion, all that remains is to combine both components and serve the dish to the table. This can also be done in different ways: pour the prepared sauce over the pasta or preheat both products together for 2-3 minutes.

Here everyone chooses exactly the option that suits them best.

Sleight of hand

There is another quite interesting one with bacon. True, this method requires special dexterity and dexterity. First you need to select the main ingredients.

For 300 grams of spaghetti, take half a glass of white wine, a clove of garlic, a tablespoon of butter, 200 grams of bacon, 4 egg yolks, salt, 4 sprigs of parsley, pepper and olive oil.

This dish should be prepared according to the following method:

1. Cook the pasta until half cooked.
2. At this time, cut the bacon into cubes and fry it in oil with garlic.
3. Grate the Parmesan, and then add wine, chopped herbs and melted butter. Grind the products until mushy.
4. Add the beaten yolks, add pepper and salt.
5. Before serving, quickly combine both prepared semi-finished products. To make mixing products convenient, the plate must first be heated.

This dish should be eaten immediately after preparation. Once it cools down, it will lose its effect and taste.

", "carbonara", etc. These popular and very tasty dishes can be enjoyed in specialized cafes and restaurants, or you can prepare them yourself at home, following a simple step-by-step description of the process.

Today we’ll look at a recipe for carbonara pasta with bacon and cream. Hearty spaghetti, wrapped in the most delicate sauce and soaked in garlic aroma, turns out perfect! Even those who are indifferent to all kinds of pasta often cannot resist this wonderful dish!

Ingredients:

• spaghetti - 200 g;
• raw smoked bacon - 100-150 g;
• cream (preferably from 30%) - 100 ml;
• egg yolks - 4 pcs.;
• garlic - 2-3 cloves;
• hard cheese (ideally Parmesan) - 50 g;
• fresh parsley - 2-3 sprigs;
• salt, pepper - to taste.

Pasta carbonara recipe with bacon and cream step by step

1. Cut the bacon into thin, approximately equal strips.
   
2. We tear the parsley leaves from the stems and chop them with a knife. Finely chop the garlic.
   
3. In a saucepan or high-sided frying pan, fry the bacon slices for just 2-3 minutes over medium heat.
   
4. Next we add garlic to the meat. Stirring, keep everything together on the fire for 2 minutes.
   
5. Add parsley, stir and immediately remove from heat.
   

   Carbonara sauce recipe with cream

6. Now let’s prepare the required carbonara sauce for pasta. Separating them from the whites, place the egg yolks in a small bowl (we will not need the whites in this recipe - we leave them for preparing meringues or other dishes). Grate the hard cheese into fine shavings and add it to the yolk mixture, then pour in the milk cream. Throw in a pinch or two of ground pepper, add salt.
   
7. Stir thoroughly, combining the ingredients into a single creamy sauce.
   
8. Boil the spaghetti strictly following the instructions on the package. It is important not to overcook the pasta!
   
9. Place the finished spaghetti in a colander and immediately place it in a saucepan with the fried bacon. Without wasting time, pour in the previously prepared egg-cream sauce and quickly stir the contents of the pan. Under the influence of the temperature of hot spaghetti, the yolks will quickly reach readiness - there is no need to simmer the finished pasta on the fire!
   
10. Sort the spaghetti with bacon into plates. Sprinkle each serving with finely chopped parsley (or decorate with basil leaves); if desired, sprinkle the dish with fine parmesan shavings.
    

Carbonara pasta with bacon and cream is ready! Enjoy your meal!

1. Cut the bacon into thin plates or slices. To make it easier to slice thinly, keep it in the freezer for 15 minutes first.

2. Peel the garlic and cut into pieces.

3. Grate the cheese on a medium, or better yet, coarse grater. Although this is a matter of taste.

4. Beat the eggs into a deep container, season with a little salt and mix with a whisk. You don’t need to beat them too hard with a mixer, you just need to mix the yolk with the white.

5. Place the spaghetti in boiling water and cook until al dente. That is, they should remain a little raw, and they will be cooked until done with the paste. To get al dente, just cook the pasta 1 minute less than indicated on the package.

6. Pour olive oil into a frying pan, add garlic and fry. When it turns golden, remove it and throw it away. It is necessary that it only gives off its taste and aroma.

7. Place bacon pieces in the pan and fry them on both sides until crispy, literally 1 minute on each side.

8. Then do everything quickly. By this time your spaghetti should be cooked. So, transfer the pasta to a sieve, but do not add water or rinse it, otherwise it will become cold. Immediately dump them into the pan. Immediately turn off the burner on which the frying pan was standing and pour the beaten eggs into the pasta. Mix everything quickly. If necessary, if the spaghetti is a little thick, pour a little water in which it was boiled.