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Carbonara pasta

Carbonara pasta

They prepare carbonara pasta when they are in a time crisis or when they want children.

  • 250 g paste
  • 200 g of ham
  • 1 envelope idea of ​​the day (spaghetti carbonara)
  • 300 ml milk
  • 100 ml water
  • fried ham butter
  • CHEESE

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Carbonara paste:

Put the pasta to boil in salted water (8 minutes). While the pasta is boiling, prepare the sauce. In a bowl put the milk, water and the contents of the sachet. Mix well, cut the ham into small pieces and heat it with a little butter, then add the sauce and let it boil for 5 minutes, stirring constantly. Put the sauce over the pasta and serve hot with grated cheese or Parmesan cheese.

Good appetite.


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 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.


Fasting carbonara pasta - recipe

ingredients

• 160 g of spaghetti
• 160 g of mushrooms, cut into slices
• 2 cloves of garlic
• 160 g of spinach
• 1 bunch of parsley

Ingredient sos carbonara

• 120 g of cashews
• 8 tablespoons of soy milk
• 1 teaspoon of yeast
• salt and pepper

Put the cashew nuts in a bowl. Cover them with hot water and leave them to hydrate for at least 60 minutes.

Meanwhile, boil the spaghetti following the instructions on the package. Peel and chop the mushrooms and garlic and fry them in a deep pan with a little oil for about 10 minutes. Add the finely chopped spinach and parsley. After 5 minutes, remove the pan from the heat.

To prepare the carbonara sauce, place the soaked cashews (rinsed with clean water beforehand) in the bowl of the food processor. Add soy milk, yeast, salt and pepper to taste. You can also add other spices, such as oregano, thyme or basil.

Process for a few minutes, until the cashew nuts are finely ground and everything turns into a fine sauce.

After the pasta has boiled, drain the water and add it to the pan with the mushrooms. Add the carbonara sauce and mix lightly.

Carbonara pasta can be served with fresh parsley on top.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Pasta Carbonara

Easy Pasta Carbonara - pasta, bacon, garlic, eggs, and Parmesan cheese make this Italian dinner taste out of this world.

Ingredients

  • 1 (lb) dried pasta, any shape or size
  • 3 large eggs
  • 1 cup shredded Parmesan cheese
  • 8 slices bacon, cut into small pieces (about 6-8 ounces)
  • 4 cloves garlic, minced
  • (optional) chopped parsley or basil for garnish

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente, about 8-10 minutes. Prepare sauce while pasta is cooking so that the pasta is hot. Drain pasta and reserve 1/2 cup of the pasta water for the sauce.

In a small bowl, whisk together the eggs and Parmesan cheese. Add some ground black pepper (about 1/4 teaspoon or more if you like pepper).

In a large deep skillet, cook the bacon until crispy. Add the garlic and cook for an additional minute. You don't need to drain the bacon fat but can drain some of it if you have a ton. Remove from the heat.

Quickly stir in the cooked and drained pasta into the bacon mixture. Stir in the egg mixture. The pasta should be hot enough to cook the eggs but not too hot so that they start to scramble. Whisk in the reserved pasta water to the desired consistency you want for the sauce.

Season with salt and pepper. Sprinkle with additional Parmesan cheese. Garnish with chopped parsley or basil if desired.


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.


Fasting carbonara pasta

Easter is made pretty quickly if you already have them in the house. Are nourishing and very tasty. You don't have to cook them with meat right away. They can also be prepared for a day of fasting, from vegetables.

The recipe we present to you imitates the classic carbonara pasta, only that the sauce is prepared from vegetable ingredients.

Carbonara is the name of some Italian pasta, especially specific to Rome. contain eggs, cheese, bacon (bacon Italian), garlic and pepper. The recipe appeared somewhere in the middle of the 20th century. It is supposed to have been invented by miners.

There are several versions. Some use raw eggs, which you add directly to the hot pasta. Others use only the egg whites.

Carbonara pasta recipes prepared outside of Italy may contain other ingredients as well broccoli, peas or mushrooms. The sauce is also different.

You would certainly expect the fasting carbonara pasta sauce to contain flour. You will see, however, that in the recipe below, it is obtained from cashews and soy milk.


Spaghetti carbonara recipes

  • Ingredient:
  • 400 grams of spaghetti
  • 200 g smoked ribs
  • 2 eggs
  • 300 ml cream
  • 50 g race parmesan
  • 1 clove garlic
  • olive oil
  • salt
  • pepper

Method of preparation: Heat the garlic in two tablespoons of olive oil, then add the ribs until browned. In another pot, put the spaghetti to boil. Beat the cream with the two eggs and add the grated Parmesan cheese until a creamy sauce is obtained. This sauce is added over the ribs and mixed with pepper and salt to taste. Finally, after the spaghetti has been boiled, mix it with the sauce and the carbonara pasta is ready to serve. Preferably with white wine.


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.


Fry the bacon until crispy for the pasta carbonara

In Italy, carbonara is made with guanciale (pronounced "gwahn-CHA-lee"), which is a cured pork product made from pig cheek or jowl. Guanciale has a distinctive porky flavor and the right amount of fat for giving the sauce a silky texture. But it's hard to find except at an Italian import food store, so a good substitute is bacon or pancetta. If you don't want your carbonara to have a smoky taste, you can do as Julia Child did and blanch the bacon first by simmering it in water for eight minutes. But if you don't mind bacon's smokiness, simply chop it into small pieces.

Heat a large skillet, and add the chopped bacon. Fry the bacon until it’s crispy, then take the skillet off the heat. Remove the bacon with a slotted spoon retaining the rendered bacon fat in the skillet and set the bacon aside in a small bowl or on a small plate.


Spaghetti Carbonara - the original recipe

Carbonara spaghetti is a very popular Italian dish, so there are lovers of these pastas in Romania as well. This dish is incredibly tasty, but also very high in calories.

  • 400 grams of spaghetti
  • 100 grams of ham
  • 3 yolks
  • 100 grams of parmesan
  • 150 ml 10% cream
  • 1 clove of garlic
  • 1 sprig of parsley
  • Salt to taste
  • Black pepper to taste.

First, prepare a creamy sauce. Put 100 g of Parmesan cheese on a fine grater. Put it in a bowl. Add 150 ml of cream, salt, pepper and 3 egg yolks. Mix everything well and set aside. Boil the spaghetti in a large amount of salted water. Meanwhile, cut the ham into thin strips.

Crush two cloves of garlic through a press or finely chop. In a skillet over medium heat, fry the ham (without oil) for a few minutes so that the fat melts. Add the garlic and fry for another 2 minutes. Put the cooked spaghetti in the pan with the ham, pour the sauce and mix everything quickly, then remove from the heat. From the heat of the pasta, the yolks in the sauce will be able to prepare.

Put the hot carbonara in a plate, sprinkle chopped parsley and Parmesan on top. Serve immediately.

Here is an example of a video recipe:

Spaghetti Carbonara with chicken

  • Spaghetti & # 8211 400 g
  • Chicken breast & # 8211 400 g
  • Ham & # 8211 250 g
  • Yolks & # 8211 3 pcs.
  • Hard cheese & # 8211 50 g
  • Cream & # 8211 200 ml
  • Vegetable oil (for frying)
  • Salt to taste
  • Ground black pepper to taste
  • Garlic & # 8211 2 puppies.

Cut the ham into small pieces. Do the same with the chicken (you can also use turkey breast). Finely chop the garlic and fry in a well-heated pan with the addition of vegetable oil for a few seconds. Add the ham slices and the chicken breast. Add salt, pepper and fry for 10-15 minutes.

Make the sauce. Grate the cheese on a fine grater. Mix 3 egg yolks with the cream. Mix well and add the grated cheese. Add salt to taste in the mixture. Put the spaghetti in a pot of boiling water. Don't forget to salt the water. Cook them following the instructions on the package.

Pour the creamy sauce into the prepared spaghetti and mix everything immediately. Add to the spaghetti the fried ham with chicken.

Carbonara with mushrooms

Any classic culinary recipe from another country will be adapted to local realities. Carbonara pasta with mushrooms is a very successful and tasty variant.

  • Spaghetti & # 8211 approx. 200 g (to taste)
  • Ham & # 8211 150 g
  • Mushrooms & # 8211 200 g (8 medium)
  • Eggs (yolks) & # 8211 2 pcs.
  • Cream of 10-15% & # 8211 about 200 ml
  • Parmesan & # 8211 100 g (to taste)
  • Ground black pepper to taste
  • Salt (for cooking spaghetti) & # 8211 to taste
  • Olive oil (if needed) & # 8211 for frying.

Two eggs are divided into egg whites and yolks. Use only the yolks. Beat the yolks with a fork and add the cream. The more cream it is, the more sauce it will be. Grate the Parmesan cheese. Add it to the sauce. Cut the ham and mushrooms. First fry the ham in a dry pan to the desired state.

If there is not enough fat in the ham, drizzle a little oil in the pan. Shortly before the bacon is ready, add the mushrooms and fry them together. Meanwhile, boil the right amount of spaghetti in salted water. The pasta should be ready at about the same time as the sauce.

When the ham mushrooms are ready, reduce the heat to low and add the boiled sauce. Bring to a boil over low heat, preventing the yolks from cutting. If it is a little thick, you can dilute it with cream. Carbonara salt is not necessary & # 8211 salt from ham and parmesan is enough.

Add black pepper to the sauce and combine with the boiled spaghetti.

Carbonara with bacon

  • Olive oil & # 8211 1 tbsp
  • Pancetta (Italian pork belly with spices), sliced ​​into long thin strips & # 8211 200 g
  • Spaghetti & # 8211 500 g
  • Egg yolks & # 8211 4 pcs.
  • Cream, not very greasy & # 8211 300 ml
  • Shaved Parmesan & # 8211 ½ cup
  • Parsley & # 8211 2 teaspoons.

Heat the oil in a non-stick pan over high heat. Fry the pancetta for 5-6 minutes (so that it becomes golden and crispy). Boil the pasta in salted water until al dente (the pasta remains slightly uncooked).

Drain them and put them back in the pan. Beat the yolks, cream and cheese. Add salt and pepper to taste. Stir in the hot pasta from the pan. Add the pancetta and parsley. Put the pan on a very low heat, no more than 30-60 seconds & # 8211 just so that the sauce thickens and covers the pasta evenly.

Serve the pasta with grated Parmesan cheese.

Carbonara pasta with tomatoes and asparagus

  • Spaghetti & # 8211 230 g
  • Asparagus (cut into 2.5 cm slices) & # 8211 450 g
  • Cherry tomatoes (cut in half) & # 8211 300 g
  • Large egg & # 8211 1 pc.
  • Hard cheese (grated on a grater) & # 8211 60 g (0.5 cups)
  • Olive oil & # 8211 1 tbsp
  • Garlic (chopped) & # 8211 3 puppies
  • Salt & # 8211 0.5 tsp
  • Ground black pepper & # 8211 0.5 tsp
  • Basil, fresh leaves & # 8211 0.25 cups.

Boil the pasta in salted water according to the instructions on the package. In a large skillet over medium-high heat, heat the olive oil, put the asparagus, fry for about 3-5 minutes. Then add the garlic and fry for about 1 minute.

Add the tomatoes, cook for about 6 minutes. In a large bowl, mix the cheese, salt, pepper and egg, beat with a fork or fork. Drain the spaghetti, then immediately transfer to a bowl with the egg sauce, mix well.

There, add the contents of the pan, mix the Carbonara paste for about 1-2 minutes. Sprinkle with basil and serve.

Spaghetti with sour cream Carbonara

  • Spaghetti & # 8211 450 g
  • Olive oil & # 8211 1 tbsp
  • Ham (cut into small pieces) & # 8211 225 g
  • Eggs & # 8211 4 pcs.
  • Cream & # 8211 5 tbsp
  • Parmesan (given on a fine grater) & # 8211 2 tbsp
  • Salt and black pepper to taste.

Boil the spaghetti in salted water until lightly cooked (slightly boiled), according to the instructions on the package. Meanwhile, in a large skillet, over high heat, heat the olive oil, put the ham in the heated oil, reduce the heat and fry over medium heat, stirring for about 8-10 minutes.

Lightly beat the eggs with the cream in a small bowl. Add salt and pepper. Drain the pasta and immediately put it back in the pan in which they were cooked. Pour the contents of the pan, the egg mixture and 1/2 grated Parmesan into spaghetti. Mix well. Serve the spaghetti sprinkled with the remaining parmesan.

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Chocolate paste & # 8222Carbonara & # 8221

  • flour 1 cup
  • 5 tablespoons cocoa powder
  • eggs 2 pcs.
  • yolk 2 pcs.
  • 1 tablespoon olive oil.
  • cream with a fat content of 22% & # 8211 500 ml
  • yolk 6 pcs.
  • parmesan 100 g
  • 3 tablespoons sugar
  • nutmeg 1 pinch
  • chopped ham 100 g
  • freshly ground black pepper to taste.

For the pasta, sift the flour and cocoa in a bowl, make a hole in the middle and break the eggs in it, add the yolks and butter. Shake the eggs with a fork, grabbing a little flour, then add 4 teaspoons of water and continue to stir in a circular motion.

Knead the dough with your hands (it will take about 10 minutes). Put it in a bowl, cover it with a clean towel and place it in a cool place for 30 minutes. For the sauce, grate the Parmesan cheese, mix with 2 egg yolks, beaten with sugar and nutmeg. Bring the sauce to a boil in a thick-walled saucepan, put in the egg-cheese mixture. Stir everything constantly with a whisk. Bring to the boil again and cook over low heat, stirring constantly, for 1 minute. Remove from heat, keep warm.

Cut the finished dough, manually or with a machine, into 1 cm wide strips. To cut the dough into neat strips, it should be lightly sprinkled with flour and rolled 4-6 times. Then cut with a sharp sharp knife. Cook the pasta for 2-3 minutes in boiling salted water. Strain the water, pour the hot sauce, sprinkle with black pepper and sliced ​​ham, put a raw egg yolk on top. Serve immediately.

Spaghetti Carbonara, served with basil

  • spaghetti 125 g
  • water 1.5 l
  • 1 tablespoon vegetable oil
  • pork bacon 100 g
  • 1 tablespoon butter
  • cream 150 g
  • basil 1 teaspoon
  • parmesan to taste.

Put 125 g of spaghetti in 1.5 l of boiling salted water, pour 1 tablespoon of vegetable oil. Bring to a boil, stir occasionally, cook for about 8 minutes so that the spaghetti is not soft. Pour the spaghetti into a sieve, rinse with cold water, let the water drain well.

100 g lard, cut into small cubes fry in a tablespoon of oil, mix with 150 g cream, cook a little, season with salt, pepper, grated nutmeg, put the spaghetti there, cook stirring constantly .

When everything is ready, add 1 teaspoon of chopped basil. Sprinkle with grated Parmesan cheese if desired.

Spaghetti Carbonara with fish

  • spaghetti 375 g
  • salt to taste
  • ham 250 g
  • sardine 1 can
  • parsley 1 bouquet
  • eggs 6 pcs.
  • parmesan race
  • black pepper to taste
  • nutmeg to taste.

Put the spaghetti in boiling salted water and, stirring constantly, cook for about 8-10 minutes. Then put them in a sieve, pour cold water over them and drain well.

Cut the ham, finely chop the sardines and parsley. Mix the eggs with the pepper and nutmeg. Fry the ham in a pan, add the sardines, parsley and eggs and cook a little longer until the eggs are fried. Place the spaghetti on a plate, place the fried eggs on top and serve with Parmesan cheese.


Spaghetti carbonara recipes

  • Ingredient:
  • 400 grams of spaghetti
  • 200 g smoked ribs
  • 2 eggs
  • 300 ml cream
  • 50 g race parmesan
  • 1 clove garlic
  • olive oil
  • salt
  • pepper

Method of preparation: Heat the garlic in two tablespoons of olive oil, then add the ribs until browned. In another pot, put the spaghetti to boil. Beat the cream with the two eggs and add the grated Parmesan cheese until a creamy sauce is obtained. This sauce is added over the ribs and mixed with pepper and salt to taste. Finally, after the spaghetti has been boiled, mix it with the sauce and the carbonara pasta is ready to serve. Preferably with white wine.