Spaghetti carbonara, quick recipe
Boil the spaghetti in salted water, according to the time indicated on the package. Strain and pass through a stream of cold water, so that they do not stick together.
Chicken ham cut into cubes and cook with a tablespoon of olive oil. The yolks are mixed together with the cream and added over the ham, after I took it off the heat.
Grate the cheese. We mix half with the above composition, and we put the other half in the plate when we decorate.
Add the pasta over the above composition and mix well.
Sprinkle the pasta with cheese on the plate and garnish with olives.
3 egg whites
40 g parmesan + a little for garnish
150 g bacon
200 g spaghetti
1 clove garlic
Put the egg whites in a bowl, grate the Parmesan cheese, season with pepper, then mix well with a fork and set aside. Cut any stinging from the pancetta and cut into pieces.
Boil spaghetti in a large pot, al dente, in salted water. Meanwhile, rub the pieces of pancetta from the bottom of a medium skillet (or use a teaspoon of olive oil instead), then put it on medium-high heat. Crush the garlic clove with the palemi bridge, put it in the pan and let it flavor the fat in the pan for a minute. Then put the pancetta, leave for 4 minutes or until crispy.
Remove the garlic from the pan, then drain the water from the spaghetti, but still keep a cup of the liquid in which they boiled. Then put the spaghetti in the pan. Mix well, then remove the pan from the heat. Pour a little of the liquid in which the spaghetti was boiled and mix, season with pepper, then add the egg mixture. Mix well, you can still use a little liquid, and mix until it gets a pleasant appearance. Serve with Parmesan cheese on top.
Method of preparation
Preparation of the sauce for Spaghetti Carbonara classic recipe: In a large, hot pan, put the pieces of bacon, after they have been cut beforehand (not very small, about 1 cm wide and 4 mm thick). Fry well until crispy (about 6-8 minutes). Remove the bacon pieces and place on a paper towel to absorb the adjacent fat. Drain the fat from the pan, keeping about 3 teaspoons of fat. Add the crushed garlic and pepper to taste and sauté the garlic for about 45 seconds, until it is & quoting & quot.
Remove the pan from the heat, add the fried bacon, and the cooked pasta & quotal dente & quot and add a little pepper, salt and keep it on the fire for another 1 minute.
Eggs, beaten well in a bowl, along with a pinch of salt, add over this hot mixture, but first remove the pan from the heat. When eggs are added, stir continuously until the eggs stick to the pasta and harden. Add freshly grated cheese (parmesan) and mix well.
Boiling spaghetti & quotal dente & quot: boil water with salt and a cube of butter (per 100 gr. Of spaghetti, at least 1 liter of water).
When the water boils (bring to the boil) add the spaghetti, taking care that as it softens, all the amount of spaghetti enters the water. Do not boil for more than 10 minutes. The spaghetti is tasted, when it is cooked so that it does not crumble, but it does not have a core of uncooked pasta in the middle, it is called that they are cooked & quotal dente & quot.
Serve in bowls (not in plates) and sprinkle finely chopped green parsley on top.
a packet of spaghetti, 100 g spinach puree, 100 g bacon, 300 g minced meat mixture (I had turkey) olive oil, salt, pepper, 2 eggs, 4 tablespoons sour cream, 100 g parmesan (grated cheese)
Put water with a teaspoon of salt to boil and when it boils, add the spaghetti, without breaking them, to boil for about 10 minutes.
Meanwhile, sauté the finely chopped bacon in oil together with the spinach puree. Saute the minced meat in a drop of oil with a pinch of salt and pepper.
Prepare the sauce by mixing the cream well with the eggs and the grated Parmesan or cheese, a pinch of pepper and salt if necessary, putting everything in a saucepan, over low heat, stirring constantly until it boils and thickens a little. Drain the spaghetti well and then put it back in the pot in which they were cooked and chew well with the spinach puree seasoned with bacon. Place a nest of spaghetti with spinach on the plate, place it with a tablespoon of browned minced meat and then pour over the still hot cream, egg and parmesan sauce.
Carbonara pasta from legend to reality
Pasta alla carbonara is a recipe recorded before the Second World War. In particular, it is absent from the catalog of Ada Boni & # 8217s 1930 La Cucina Romana. The recipe for carbonara pasta is first attested in 1950, when it was described in the Italian newspaper The Press as a plate sought by American officers after the liberation of the Allies from Rome in 1944.
Carbonara pasta has been described as a Roman food, from a time when many Italians ate eggs and bacon provided by troops in the United States. The recipe for carbonara pasta was included in Elizabeth David's Italian cookbook, an English cookbook published in Britain in 1954.
Preparation Spaghetti Carbonara recipe with sour cream: Cut the sausage into thin strips and fry in a pan in olive oil. Meanwhile, boil the pasta in salted water and a tablespoon of oil (so as not to stick together). Strain and do not pass under running water. Mix the cream with the yolks and pour over the sausage fried and removed from the heat. Mix well, turn over the cooked pasta and put it on the fire for another 2-3 minutes, stirring constantly.
Grated cheese can be sprinkled on top.
Be careful what cream you use because I had a thicker cream and it sucked all my pasta. I should have put on about 500g.
Other recipes from the category Pasta / pizza
Ravioli with mushrooms and Alfredo sauce
Fry the onion with the garlic and then add the finely chopped mushrooms. Leave to fry until the water left by the mushrooms decreases. In a bowl, mix the egg, breadcrumbs, 1 cup parmesan and mozzarella with the mushrooms when they are ready.
Romanian reinterpretation of carbonara spaghetti
Carbonara spaghetti is one of Ania's favorites. Eat only spaghetti with sauce, without the famous bacon. I put a healthy portion of carbonara in her bowl and the dandelion retreats to her room. If I take a look after 10 minutes, I will see a little girl diligently picking, with two fingers, a spaghetti on her T-shirt, on the floor, or on a toy of hers, and meticulously stuffing it in her mouth.
Italian food is among the most widespread and appreciated in the world. There is something in the Italian way of looking at and living life laughing exuberantly, which also affects the taste of the plate. The relationship between Italians and their food is very intense and passionate, like a man with his wife, as they like to say. The meals of a respected Italian are plentiful and the menus contain 5 dishes: antipasti (cold appetizer), soup, pasta, main course (containing meat or risotto) dessert.
I don't think there are too many people who have never eaten pizza or the famous Italian pasta in their lives.
Essential ingredients of Italian cuisine:
-extra virgin olive oil, cold pressed
The secret of a well-made pasta is: the water must boil hard, with bubbles and whirlpools, so that in motion, it does not allow the pasta to stick to each other, a lot of salt in the water so that the pasta can taste its salt and must cooked for 7 minutes, because the pasta must be eaten "al dente" (the middle must be elastic). In ad literam translation, "al dente" means "to the tooth" and probably refers to the way pasta is checked if it is sufficiently prepared.
The most difficult pasta to cook in the world are those that have few elements, for example, Spaghetti with garlic, olive oil and hot peppers (Spaghetti aglio, olio, e peperoncino), because the balance between the ingredients must be perfect, and increased attention to cooking. Even skilled chefs have trouble with these recipes.
We, the Romanians, cook the carbonara spaghetti with cream.
Traditionally, however, they are cooked as follows:
Ingredients: 500 g spaghetti, 250 g bacon / pancetta / guanciale, 4 eggs, parmesan, pecorino (Italian sheep cheese) 50 grams, black peppercorns.
Boil the pasta, fry the bacon in olive oil and add a pinch of water in which they cooked the pasta, when it becomes crispy. Let it boil for a while. The fat from the bacon and the starch from the pasta water will make a sauce. Put the pasta in the pan and sauté them a little until the sauce thickens. Turn off the heat, add the yolk and grated Parmesan cheese, mix well and finally sprinkle with freshly ground pepper. They are eaten hot.
My version of carbonara is very different, so I could very well call them Spaghetti with white sauce and oregano.
Half a smoked ciolan
A packet of spaghetti 500 g
250 g of parmesan or cheese
Oregano, salt and pepper to taste
Finely chop the garlic, cut the ciolan into cubes, grate the parmesan or the cheese, put the pasta to boil.
Fry the garlic in very little oil (because it will leave the fat in the grease) for only a few seconds until its aroma spreads and then add the garlic. When it is fried, add the spaghetti and oregano to taste. I beat the eggs and mix them with the cream.
I put the sauce over the pasta. Traditionally, the egg is put over the pasta with the fire off, because the yolk cooks from the heat they emit. But I prefer to cook the egg a little more because I don't want to risk it and give it to Ana raw.
Add the grated Parmesan or cheese.
At the end, season with salt and pepper (beware of salt, it may not be necessary because the ciolan is already salty).
I like spaghetti with plenty of sauce and if that's not enough, I add a little more water from the one in which they cooked the pasta.
If a capricious food princess claims that these pastas are among her favorites, I say it's worth a try. Good appetite!
Carbonara pasta according to Chef Florin Dumitrescu's simple recipe
At the request of one of his friends on Facebook, Chef Florin Dumitrescu posted on his page a recipe for carbonara pasta that does not require cream. Spaghetti comes out delicious with only a few ingredients in a very short time.
Learn how to make carbonara pasta as a hobby!
1. Boil the pasta, according to the instructions on the package (about 8 minutes, in boiling water, with a pinch of salt).
2. Meanwhile, fry the bacon in the pan until well browned, and place the finely chopped onion, crushed garlic and sliced mushrooms.
3. When the mushrooms have changed color, add the cooking cream and beaten eggs immediately after.
4. Add the grated Parmesan, parsley and season the sauce for the carbonara salt and pepper pasta.
5. Strain the pasta and bring it over the sauce, then return it to the sauce until smooth.
6. Serve the carbonara pasta with sour cream sprinkled with a little Parmesan and ground pepper.
The best spaghetti Carbonara - Italian recipe!
1. Pour the water into a large pot and when it reaches boiling point add two teaspoons of coarse salt.
2. One minute after adding the salt, you can throw the spaghetti in the water. Careful! Do not break the spaghetti, but leave them whole, they will soften and sink on their own.
3. When the spaghetti is almost ready - see the cooking time on their packaging - you can start to lightly fry the pancetta or kaizer, two or three minutes are enough. Use a non-stick pan so you don't have to add oil.
4. After the pasta is completely cooked, drain it and add it to the pan, over the meat. Add a tablespoon of olive oil.
5. Separately, in a large bowl, beat the eggs and egg yolk with a pinch of salt and grated Parmesan cheese. After the meat is completely fried, you can add the pasta to the bowl, over the eggs. Stir constantly as you pour so that the egg does not coagulate.
6. When serving, add a pepper powder on top.
See these too carbonara paste! They are insane!