Carbonara is one of the most popular and famous pasta varieties. Every year she gains more and more fans both in Italy and abroad. In Russia, also avid housewives and culinary specialists try to experiment with ordinary pasta, but to prepare carbonara you need to know a special recipe.
Pick your recipe
The classic carbonara recipe includes the following ingredients - 300-350 g of ham, 150-200 g of cream with medium fat content, 4 egg yolks, 50-100 g of Parmesan cheese, a couple of garlic cloves, 2 tbsp. olive oil and a little salt, cooked pasta (quantity optional).
If desired, ham can be replaced with an ordinary brisket with a small layer of fat.
First, pass the garlic through a press or simply cut into cubes with a knife, then fry them until a characteristic smell in olive oil appears. Add the diced meat to the garlic and fry for 5-6 minutes. In a separate bowl, beat the egg yolks with cream, then put them on the smallest fire. Once the mixture has warmed up, but has not yet reached a boil, put the fried meat with garlic in the same bowl. Thus, the pasta sauce should be cooked over medium heat for about three more minutes, then grated parmesan and a little salt should be added to them.
Pour the cooked pasta in a fragrant and hearty sauce, which will warm up before serving, or mix them well in one bowl.
The second recipe is a bit more complicated. The ingredients necessary for it are 200-250 g of ham, cooked pasta, 100-150 g of parmesan, 100-200 g of bacon, 100 g of cream, 2 tbsp. dry white wine, 1 yolk, 2 tablespoons olive oil and 2 garlic cloves.
First cut both types of meat into small pieces, fry them in oil until a slight blush appears. After that, add the garlic and all the cream passed through the press to the ingredients, mix the products thoroughly and simmer them for another 3-4 minutes. At the end of this time, add grated Parmesan to the ingredients and continue to simmer the sauce until it is slightly thickened. When this stage has begun, introduce the yolk into the dishes and mix the sauce thoroughly again.
As in the previous recipe, the boiled pasta must be poured with the cooked dressing, garnished with a sprig of greenery and serve hot.
Another interesting recipe is carbonara paste with mushrooms. For it, stock up on cooked pasta, 200-300 g of ham, 200-300 g of fresh champignons, 100 g of cream, 150 g of Parmesan cheese, a pinch of basil and oregano, 2 tbsp. olive oil and salt.
To make the dish as tender as possible, buy only fresh, and even better young mushrooms.
Rinse the mushrooms well and cut them into cubes, also go with the ham, and then fry the products in olive oil for about 10-12 minutes. Then pour the cream into the dishes, reduce the heat to a minimum and simmer the sauce until lightly thickened. The finishing touch in its preparation will be greens and salt, after which the ingredients need to be mixed again.
In the original recipe, the pasta for such a paste should be slightly undercooked and elastic. Then pour them with sauce and sprinkle with grated cheese on top, then serve. This dish can literally shake the imagination and stomach (in a good way!) Of even the most fastidious gourmet.