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Carbonara pasta

Carbonara pasta


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Put salt water in a larger pot, and from the moment it starts to boil, add the spaghetti and let it boil for about 8-10 minutes according to the instructions on the package.

Meanwhile, heat the oil and fry the bacon (which I cut into cubes until it becomes crispy) with the slightly crushed garlic with a knife, after frying the bacon well, remove the garlic cloves and add a pinch of water in which they boiled the pasta in the pan and leave it until it evaporates.

Separately, put in a bowl the yolks with the Parmesan cheese (stop a little Parmesan for decoration) and a few drops of olive oil, mix with a whisk until you get a paste.

Put the boiled spaghetti in a pan over the bacon, mix a little, then turn off the heat and over the spaghetti add the yolk paste with the Parmesan cheese, mix again, add a few more tablespoons of the pasta water, sprinkle with ground black pepper and our pasta is ready.

When we place the pasta on a plate, sprinkle a little Parmesan and black pepper!

Serve hot!

Good appetite!


Pasta Carbonara & # 8211 Italian Recipe

If you want to organize a dinner for your loved ones or if you simply want to differentiate the family menu, here is how to prepare carbonara pasta. You need few ingredients. The sauce is prepared very quickly while the pasta is cooking, so it should not take more than 10 minutes to get the delicious taste of the Italians.

Carbonara pasta is a dish specific to Lazio, Italy, and the intense combination of tastes makes the recipe to many people. They have a sauce consisting of egg yolks, bacon or pancetta, grated cheese, garlic and black pepper.

The origin of the name comes from the word "carbonaro", translated: "burning coal" and refers to the type of dishes in which they were prepared. At the same time, the name comes from the workers who ate this kind of pasta for the first time or even from Carbonari, the secret revolutionary society, which played a key role in trying to unify Italy.

Ingredient: 400 grams of spaghetti, 200 grams of bacon / pancetta, 4 egg yolks, 75 grams of pecorino cheese, garlic, salt, pepper.

Method of preparation:

Put hot water in a large saucepan and add a teaspoon of salt. When the water starts to boil, bring the pasta to a boil and leave it there for 4-5 minutes. Until the water boils, cut the bacon into cubes. Beat the yolks with 40 grams of pecorino cheese, if not, you can put parmesan.

Fry the bacon in a pan without oil, as it has its fat. When the pasta is cooked, take it out and rinse it, then put it directly over the bacon. Stir the pasta for a minute and add a cup of water over it. Allow the pasta to cool for a minute, add the yolks and cheese, then stir vigorously to avoid the yolks from clotting.

Put the pasta back on the fire for 30-60 seconds and serve each portion with a little grated cheese on top, then a little ground pepper. Good appetite!


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


Carbonara pasta recipe from Florin Dumitrescu

At least once in your life you have tried to eat carbonara pasta, because it is a dish known to everyone. In this article we will reveal the original recipe, without cream. Yes, you heard right! We will not use cooking cream at all, everything is made from the water in which we will boil the pasta. A very consistent, delicious and aromatic sauce will come out. Sounds good, doesn't it? Then let's get to work!

The best pasta recipe, without sour cream

Ingredients

  • 50 grams of diced bacon
  • a tablespoon of olive oil
  • an egg
  • 25 grams of grated Parmesan cheese
  • an envelope of black pepper
  • 100 grams of pasta

Method of preparation

In a frying pan add the olive oil and the bacon that we let fry very well. You can also add a clove of garlic to taste. In the meantime, we can take care of the pasta sauce. In a bowl, mix the egg yolk and grated Parmesan cheese until well blended. At the end, add the olive oil and mix until it is even.

Over the bacon in the pan, add a pinch of water in which they cooked the pasta and let it drop, so we get a much creamier sauce. It is very important to leave the bacon on the fire until it becomes crispy, and the sauce turns slightly brown. In the pan add the cooked pasta and Parmesan cheese mixed with egg. Near the end, add a tablespoon of hot water from the pot in which they cooked the pasta, and sprinkle the ground pepper on top. Good job and good appetite!


  • 300 grams of spaghetti
  • 200 grams of sheep cheese
  • 100 grams of bacon
  • 5 yolks
  • 15 grams of butter
  • A tablespoon of black peppercorns
  • A tablespoon of coarse salt

Bring the water to a boil and add salt to it. When the water has reached 100 degrees Celsius, we put spaghetti in it and boil them. It is important that the pasta is "al dente" (slightly firm when chewed). Then, pour the water into a bowl and keep it, and leave the pasta in the pot and cover with a lid.

We grind the cheese and mix it with our yolks. Ideally, we should use a mixer for this. Next, mixing the mentioned products, add a little water in which the spaghetti was boiled. So, it must have a creamy consistency.

Add our sauce to the spaghetti, sprinkling with freshly ground black pepper and fried bacon. Pour a little more water in which we boiled the pasta, mix well and put in plates.


Easy Spaghetti Carbonara

When you're craving a comfort food, nothing & mdashI repeat, NOTHING & mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don’t season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it’ll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use bacon or pillow instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that’s what we used here.

Toss the pasta in the bacon or bacon fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.


Ingredients for Chef Florin Dumitrescu's carbonara pasta recipe

  • 300-400 grams of smoked bacon / kaiser
  • an egg
  • 50-100 grams of race parmesan
  • a portion of boiled spaghetti
  • olive oil
  • salt and freshly ground pepper

Method of preparation

The first step is to cut the kaiser or bacon into thin, rectangular pieces, while heating a frying pan with a little olive oil. The spaghetti is boiled before, and the water from them is used to give a special texture to the sauce.

While the bacon is frying, mix an egg yolk with a quantity of 50-100 grated Parmesan cheese, until you get the consistency of a pasta. After the pieces of meat have browned, pour a small cup of water in which they cooked the pasta. and leave on the fire until the composition begins to decrease.

Add the desired amount of spaghetti, mix the ingredients well and leave on the fire for a few seconds, before adding the egg paste with Parmesan cheese. Mix until everything is smooth. The secret is to get a creamy and tasty sauce. At the end add salt and pepper to taste and a few drops of olive oil.

Chef Florin Dumitrescu explained the basic elements, so that the carbonara pasta recipe will be sensational to all those who want to prepare this dish.

"If you want to make the best carbonara pasta at home, my advice is to use only egg yolk, dried and salted bacon, parmesan or pecorino.

Boil the pasta according to the instructions on the package, fry the bacon in a little olive oil, then pour a little water in which to boil the pasta over the bacon and leave it on the fire to bind the sauce. As soon as they are cooked and hot, the pasta is added over this bacon sauce. Mix well. Turn off the heat, add the yolk and grate the Parmesan or pecorino cheese. Mix well and season with freshly ground pepper. They eat hot ', said chef Florin Dumitrescu.


STEP CARBONARA STEP BY STEP I Recipe + Video

Hello dear readers. Today we prepared Carbonara spaghetti! It appeared in the middle of the 20th century in Rome. Carbonara is based on eggs, parmesan (or pecorino), bacon (pancetta or guanceale), black pepper and I like to add a little more liquid cream. I suggest you use homemade eggs as fresh as possible. You can also use any type of pasta you want: fettuccine, rigatone, etc. I really like this recipe because it is prepared quickly and the sauce is creamy and fine. I hope I convinced you of the taste of these pastas and now you run to the kitchen to prepare them. I wish you a tasty day and good appetite!

Ingredient:

  • 250 gr. - tagliatelle, pappardelle, spaghetti
  • 200 gr. - bacon (or bacon)
  • 2 tablespoons - Parmesan + for decoration
  • 70 ml. - liquid cream (18% & # 8211 23%)
  • 2 eggs - chicken
  • 1 egg yolk - chicken
  • 2 cloves of garlic
  • 1 tablespoon - olive oil
  • Salt and black pepper

Difficulty: Small to Medium

Preparation time: 0

Cooking time: 20 minutes

Total time: 20 minutes

Number of servings: 4

Method of preparation:

  1. Boil the water with a little salt in a deep bowl.
  2. Prepare the sauce: Put the 2 eggs and the yolk in a bowl, grate the Parmesan cheese, season with salt and black pepper and mix a little.
  3. When the water starts to boil, put a pan on low heat. Add the pasta to the water and mix so it doesn't stick.
  4. Pour oil into the pan and put the crushed garlic cloves, let it combine for a few seconds with the oil. Then add the diced bacon. Stir in the bacon from time to time. If you see that there is too much fat in the pan (from the bacon), then soak a paper towel in the pan to absorb the excess fat.
  5. When the pasta is ready, keep about 50 milliliters of water in which the pasta was boiled, then drain.
  6. Take the pan off the heat, leave it for about 10 seconds and then add the drained pasta, cream and egg sauce prepared earlier. Stir as vigorously as possible (the eggs should not be able to fry from the bottom of the pan). Then add the pasta water stored earlier and mix a little more.
  7. Serve the pasta immediately on the trays, garnishing with a little grated Parmesan.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


The history of carbonara pasta

Carbonara pasta appeared, of course, in Italy at the beginning of the 20th century. There are two legends circulating about this wonderful dish. The first is the legend according to which the origins of Carbonara sauce come from its very name, which translates into Italian "coal".

It is said that the recipe was a dish first prepared as a meal in those areas of Italy where mining was the main occupation. It is also said that pepper is similar to coal and hence the name carbonara. Another legend about these pastas says that this dish appeared in the late 1950s, early 1960s and was called "too modern and too heavy a trend."

There were many rumors that in the post-World War II period, the American armies in Italy asked the Italians to prepare pasta with ingredients from their rations: bacon and egg powder. It is not known which of the two legends is the true one, but one thing is certain: the preparation first appeared in Naples.


Classic carbonara penne, Jamie Oliver's recipe

The classic recipe is made with spaghetti, but you can use any type of pasta you want. As for pork, Italians use local products such as guanciale or pancetta, but outside of Italy bacon is most often used. As cheeses, the most commonly used are Pecorino Romano and Parmigiano-Reggiano (Parmesan).

A recipe with a vague history

The origin of this world-famous recipe remains a mystery. Due to its name, some believe that this satiating dish was consumed by Italian coal miners in the country's industrial era. Moreover, there is speculation that the dish was named in honor of the secret political movement. Carbonari, which played an important role in the unification of Italy in the nineteenth century.

However, they remain only stories, not verifiable information. Although it is possible that the recipe is older, the name carbonara it was attested only in 1950.

What cannot be doubted is the fact that these delicious pastas deserve their popularity. Here's how the famous Jamie Oliver prepares the carbonara penne recipe!

Ingredients (4 servings)

  • 450 g penne type paste
  • 10 slices of smoked and dried bacon
  • olive oil
  • 5 yolks
  • 100 ml sweet cream
  • 125 g parmesan race
  • salt
  • black pepper

Method of preparation

Boil the pasta al dente in boiling salted water, following the instructions on the box.

While the pasta is boiling, fry the bacon slices in a little oil until they become crispy.

Break the bacon slices into smaller pieces and set aside.

In a bowl, beat the yolks with the cream and half the amount of Parmesan.

When the pasta has boiled, drain the water and mix immediately with the bacon, over which you quickly add the yolk mixture.


  • 250 gr spaghetti
  • 150 gr pillow
  • 50 gr parmesan
  • salt and black pepper, freshly ground
  • 2-3 tablespoons olive oil
  • 2 whole eggs + 1 egg yolk
  • parmesan or pecorino, for serving

The authentic recipe for carbonara pasta is prepared with pork jaw (guanciale) because it is composed of thin layers, alternative fat with meat which makes it more special, more attractive and gives a special flavor to the dish.

Preparing the sauce for the spaghetti carbonara recipe

Put the olive oil in a non-stick pan or a wok and add the pork jaw, or pancetta, cut into suitable cubes, not too big, but not too small.

Be sure to use olive oil because it is creamier and more colorful which will help the consistency of the sauce.

Mix the pieces of meat in hot oil for 5-6 minutes, until lightly browned

In a bowl, mix the two whole eggs until smooth, as for the omelet and season with freshly ground pepper to taste. Add the grated Parmesan cheese and mix the composition again. Then add one or two raw egg yolks for creaminess.

The advantage of pasta recipes is that they are prepared quickly, do not require many ingredients and we can combine them at will with all sorts of sauces / Shutterstock