Carbonara is a relatively young Italian dish, but it has already gained popularity.
Despite its satiety and high calorie content, it is respected and revered in many restaurants.
And even the most ardent supporters of healthy eating would not mind trying a plate of amazingly delicious carbonara with bacon and cream.
Shall we cook?
Carbonara with bacon and cream - general cooking principles
Spaghetti. The basis of the dish. In principle, you can use any spaghetti from durum wheat. Boil the pasta in salted water until tender. It is better not to cook the spaghetti in advance so that it does not cool too much and remains warm.
Bacon. Ideally, this dish uses peritoneum (pancetta) or pork cheeks (guanciale). But you can use any bacon you have. The product is usually simply fried in a pan.
Cream. Fat content is not particularly important, but remember that other foods are quite heavy and high in calories. Therefore, it is undesirable to take cream more than 15%.
Cheese. A common ingredient in carbonara. The classic recipe used Pecorino Romano, a product made from sheep's milk. But now they mostly add Parmesan or any hard cheese because of their availability and more versatile taste.
Also frequent guests in carbonara are: onions, garlic, basil, mushrooms. Tomatoes, olives, paprika and other vegetables are sometimes used as additives. Well, where would we be without spices? It's a matter of taste here. Italians prefer to add aromatic herbs; you can simply use the mixture of the same name from the romantic country.
Recipe 1: Classic spaghetti carbonara with bacon and cream
In this recipe for carbonara with bacon and cream, the sauce and spaghetti do not wait for each other and are cooked at the same time, which saves a lot of time.
Ingredients
120 grams of bacon;
200 grams of spaghetti;
Olive oil;
100 grams of cream;
50 grams of parmesan;
Fresh basil.
Preparation
1. Place a saucepan with water and boil the spaghetti until done. The exact cooking time is indicated on the product packaging, do not forget to add salt.
2. Cut the bacon into thin strips, fry in a frying pan, adding a little olive oil.
3. Break the egg into a bowl, beat with a fork and pour in the cream. You can take any percentage of fat content. Then add grated Parmesan and add chopped basil at the end. Mix all the sauce ingredients and add salt.
4. Place the boiled spaghetti in a frying pan with the already fried bacon, cook together for another 2-3 minutes so that the pasta warms up well and becomes fiery hot.
5. Pour in the prepared sauce, stir and immediately turn off. Cover with a lid and leave for a minute. There is no need to boil the sauce; the eggs will curdle and the cheese will melt from the high temperature in the pan.
Recipe 2: Carbonara with bacon and cream “Savory”
The special feature of this recipe is the addition of garlic and egg yolks. Carbonara with bacon and cream prepared according to this recipe is characterized by a rich, pungent taste and spicy aroma.
Ingredients
200 grams spaghetti
100 grams of bacon;
½ cup cream;
4 cloves of garlic;
Red pepper;
Basil;
3 yolks;
½ spoon of Italian herbs;
A little oil;
Parmesan.
Preparation
1. Boil the spaghetti until cooked, but do not let it boil. The pasta should remain firm, rinse and set aside.
2. Cut the bacon into thin strips, place in a frying pan with oil and fry until cooked.
3. Peel and finely chop the garlic cloves and add to the bacon.
4. Add spaghetti and fry together.
5. Beat the cream with three yolks until smooth, add red pepper and dried Italian herbs. Pour everything into the frying pan, mix everything, heat for a minute.
6. When serving, sprinkle the dish with grated Parmesan and decorate with basil leaves.
Recipe 3: Carbonara with bacon and cream “Mushroom”
A variant of mushroom carbonara with bacon and cream, for which we will use ordinary champignons. But you can use any other mushrooms to suit your taste.
Ingredients
400 grams of spaghetti;
180 grams of bacon;
6-7 champignons;
Basil;
2 tablespoons of oil;
250 ml cream;
80 grams of parmesan.
Preparation
1. Cook spaghetti in salted water as usual.
2. Pour oil into a frying pan, add sliced champignons, and fry.
3. As soon as all the water has evaporated from the mushrooms, they begin to brown, add the chopped bacon. The shape and size of the pieces is arbitrary, at your discretion, but it is better to make thin slices.
4. Three Parmesan, mix with cream, salt and add chopped basil.
5. Pour the creamy sauce over the mushrooms and bacon, heat well until the cheese melts.
6. Lay out the spaghetti, warm it well again and turn off the heat. Serve the mushroom carbonara with bacon and cream hot, generously flavored with fresh herbs.
Recipe 4: Carbonara with bacon, cream and cherry tomatoes
Another version of the favorite Italian carbonara with bacon and cream, to which it is best to add tomatoes. Cherry. But if you don’t have them, you can put regular tomatoes, but dense, fleshy, unripe ones that can be carefully cut.
Ingredients
400 grams of pasta;
150 grams of bacon;
15 cherry tomatoes;
2 cloves of garlic;
One onion;
A glass of cream;
Parmesan optional;
Black pepper, salt, basil.
Preparation
Boil the pasta. There is no need to rinse the spaghetti, just drain the water. They should stay hot.
Place the cherry tomatoes in a baking tray, put them in the oven, and cook at 180 degrees. The tomatoes should wrinkle a little and darken.
Fry the bacon in a frying pan, as soon as a little fat is released, add the diced onion. Cook together.
Add chopped garlic.
Whip the cream with eggs, add salt and season with black pepper. If desired, at this stage you can add Parmesan or any other cheese, but only hard varieties.
Pour the sauce into the pan with the bacon and onions and heat through.
Pour the contents of the frying pan into the pan with the spaghetti, mix well and add the tomatoes from the oven. Let the paste brew under the lid for a quarter of an hour.
Recipe 5: Carbonara with bacon and cream in a slow cooker
A simplified recipe for a popular Italian pasta. A multicooker reduces active cooking time, as well as the amount of dirty dishes in the kitchen. Spaghetti does not need to be boiled separately, washed, or mixed with sauce ingredients. Everything is cooked together in a multicooker bowl. But for the result to be successful, strictly observe the amount of ingredients, especially for liquids.
Ingredients
250 grams of spaghetti;
100 grams of bacon;
240 grams of cream;
A pinch of dried basil;
120 grams of parmesan;
Bulb;
A couple of cloves of garlic;
550 grams of water;
Salt, a spoon of butter.
Preparation
1. Pour a spoonful of oil into the multicooker container, add chopped onion, bacon, garlic and simply fry everything together for 10-15 minutes on the appropriate setting. You can also do this using the baking program; cook as conveniently as possible, taking into account the capabilities of your assistant.
2. Add cream, hot water, mix, salt and pepper. Break the spaghetti in half so that it fits into the multicooker bowl. Send, mix so that the creamy sauce completely covers the pasta.
3. Close the lid and cook in the “rice/spaghetti” mode.
4. Mix grated cheese with yolk.
5. 3 minutes before the end, open the lid. Add the cheese mass and add the dried basil. If desired, you can reduce the amount or use other herbs and spices. Mix everything thoroughly and complete the cooking process.
Recipe 6: Carbonara with bacon, chicken and cream
The chicken in this dish dilutes the calorie content, reduces the amount of bacon and makes the dish healthier. For cooking, it is better to use the breast, but if you wish, you can take fillet from the legs, but it is better not to use the skin.
Ingredients
One breast;
400 grams of spaghetti;
100 grams of bacon;
Bulb;
2 tablespoons of oil;
350 grams of cream;
100 grams of parmesan;
Salt, basil.
Preparation
1. Cut the bacon into cubes and fry in a frying pan with butter until crispy. Then remove to a separate bowl, leaving the fat in place.
2. Finely chop the chicken breast, fry in a frying pan after the bacon for 10-15 minutes, add the chopped onion and cook together. Finally, add back the crispy bacon slices.
3. Separately boil the spaghetti and drain the water. Place the finished pasta in a frying pan with bacon and chicken and heat through.
4. Break the eggs into a bowl, stir with a fork or lightly beat with a whisk.
5. Three finely chopped Parmesan cheese, mix with cream and beaten eggs. Salt to taste, add fresh or dried basil, pepper, and you can add a clove of garlic.
6. Pour the sauce into the heated spaghetti, mix well, cover the pan and turn off the heat. Let the dish brew for a quarter of an hour and serve until it cools down.
Recipe 7: Carbonara with bacon, cream and paprika
An Italian dish that is distinguished by its special, bright color and fresh aroma. For carbonara with bacon and cream, you will need dried paprika and bell peppers. It is better to use red, juicy and meaty vegetables.
Ingredients
200 grams of dry spaghetti;
130 grams of bacon;
A glass of cream;
1 tsp. paprika;
Basil;
70 grams of parmesan.
Preparation
1. As usual, boil the spaghetti separately.
2. Fry the diced bacon until golden brown.
3. Cut the pepper into cubes, after removing the core with seeds and the stalk. Place in a frying pan with bacon and simmer together, covered, until the peppers are soft.
4. Mix grated cheese with cream, add salt, dried paprika and finely chopped basil. Mix everything and pour into the pan with bacon and pepper. Warm the sauce for a minute.
5. Turn up the heat to maximum, put the boiled spaghetti in the frying pan, stir quickly, cover and turn off. After 10 minutes you can take the sample.
Carbonara with bacon and cream - tricks and useful tips
Don't like greasy bacon? Its amount can be reduced by half. And in carbonara with bacon and cream, you can also put boiled chicken, any meat, carbonate, ham and other meat products.
Do not rely on the spaghetti cooking time indicated in the recipe. It is not the same for every type of pasta, and not all manufacturers use only durum wheat; they often use a mixture. Therefore, it is better to look at the time of the product on its packaging and always follow the process.
Basil is a favorite ingredient in Italian carbonara with bacon and cream. Ideally, fresh herbs are used, but if these are not available, then you can use dried or frozen leaves. And if there is a complete shortage of the product, you can simply use a mixture of Italian herbs; the taste will also be decent.
Most recently I was in Italy, in Rome and the surrounding area. Naturally, I tried different pasta dishes, several pizza options, calzones, and pastries. I was completely delighted with everything I ate. On the one hand, Italian dishes are quite simple to prepare, but at the same time, filling and very tasty.
Today I want to offer you a recipe for carbonara pasta with bacon and cream. The recipe is simple, prepares quickly, and turns out very tasty.
Let's prepare the products according to the list. The paste can be taken in any shape; it is preferable to use pasta made from durum wheat.
Place a large saucepan with 3-4 liters of water on the fire. Salt the water. Let the water boil and add the pasta to the boiling water. Cook it according to the instructions on the package. My pasta needs to be cooked for 9 minutes.
While the pasta is cooking, we need to quickly prepare the remaining components of the dish. Cut the bacon into strips, finely chop the garlic with a knife.
In a frying pan over high heat, fry the bacon until golden brown, 5-7 minutes, then add the garlic and fry the contents of the frying pan for another 2-3 minutes. Remove the pan from the heat.
In a bowl, mix finely grated Parmesan cheese, egg yolks and cream. Add salt and ground black pepper to taste.
Lightly whisk the sauce until foamy.
Once the pasta is cooked, drain the water and put the pasta back into the pan.
Add fried bacon with garlic.
Pour in the sauce and quickly mix all the ingredients well. Because the pasta and bacon are hot, the sauce will thicken quickly.
Place the prepared carbonara pasta with bacon and cream on serving plates. Sprinkle the dish with olive oil and serve.
Bon appetit!
(or spaghetti carbonara) is a very popular dish of Italian cuisine. This is spaghetti with pieces of guanciale (cured pork cheeks) mixed with a sauce of eggs, Parmesan cheese, salt and freshly ground black pepper. Guanciale is often replaced with pancetta (from Italian pancetta - “brisket” - a type of bacon), so don’t be scared by the names of unfamiliar meat products in Italian cuisine, take the brisket or bacon you know, just not smoked. Carbonara sauce comes to full readiness from the heat of just cooked hot pasta. In the classic Italian version carbonara sauce It is prepared without cream, only with yolks, but in other countries cream is often added to the sauce. I suggest cooking carbonara pasta with cream, I like this option better. Garlic is also classic carbonara pasta is not added, but as we have already found out, you and I will not be preparing the most authentic pasta, but a slightly adapted one.
The specified amount of ingredients makes 4 servings Pasta Carbonara.
Ingredients
- spaghetti 200 g
- bacon 150 g
- cream 20% 150 ml
- parmesan cheese 50 g
- egg yolk 3 pcs
- garlic 2-3 cloves
- vegetable oil for frying
- salt
- black pepper
Preparation
We prepare all the ingredients. 
Cut the bacon into strips. 
Press the garlic through a garlic press or finely chop. 
Heat a little vegetable oil in a frying pan and lightly fry the garlic in it. 
Add bacon and fry well. 
Grate the cheese on a fine grater. 
Place the egg yolks in a deep plate or bowl. 
Salt and pepper the yolks and beat well. 
Add cream and grated cheese and mix thoroughly again. 
Boil the spaghetti until cooked in accordance with the manufacturer's recommendations on the package; it is very important not to overcook it (to properly cook spaghetti there is one rule: for 100 grams of spaghetti you need 1 liter of water and 10 grams of salt). Drain the water. 
Place the hot spaghetti in a deep frying pan, add the egg-cream sauce and mix well. 
Place fried bacon on top and mix everything thoroughly again. 
Pasta Carbonara is ready, serve it hot, you can also sprinkle finely grated Parmesan cheese on top. Bon appetit! 
Classic pasta carbonara with creamy sauce - tasty, filling and very, very tender. But! It has one drawback - it is addictive. Once you prepare it, you will return to this recipe many times. Therefore, to prepare spaghetti carbonara with cream according to the classic recipe, it is better to choose durum pasta, as they are completely absorbed by the body and cleanse it of toxins, thanks to which our figures will not change for the worse.
Prepare the necessary ingredients.
Peel, wash and finely chop the onions. Also finely chop the peeled garlic or crush it with the back of a knife.
Cut the bacon into thin strips.
Heat a frying pan well and place a small piece of butter on it. When it melts, add chopped garlic to the pan.
After 30 seconds (the garlic should not change color, otherwise it will taste bitter in the finished dish), add the bacon, stirring, wait until it begins to release fat. This will take no more than 5 minutes.
Pour vegetable oil into a heated frying pan and add finely chopped onion. Stirring, fry until golden.
Prepare the sauce: place the yolks in a deep bowl and beat them thoroughly.
Add salt and ground black pepper to taste. Add grated Parmesan cheese.
Pour in the cream, add the onion and mix everything again.
Boil spaghetti in salted water according to package instructions. Under no circumstances should they be overcooked! They should remain Al dente - “by the tooth”.
Place the finished hot spaghetti in a warm deep frying pan and immediately pour in the sauce. Mix everything thoroughly. Add bacon and mix well again. The paste should become creamy and tender. And the warmth of the spaghetti will cook the egg yolks in seconds. After a minute, the sauce will thicken to the desired consistency and the dish can be served.
Sprinkle the pasta with Parmesan and serve immediately. Spaghetti carbonara with cream according to the classic recipe is ready for tasting!
Bon appetit. Cook with love.
