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Spaghetti carbonara, classic recipe
- 300 gr spaghetti Barilla
- 50 ml oil
- 2 eggs
- 100 bacon
- white pepper
- Great cooking cream
Preparation time: less than 15 minutes
RECIPE PREPARATION Spaghetti carbonara, classic recipe:
Spaghetti carbonara, classic recipe
Spaghetti is boiled al dente (ie not very cooked).
The bacon is cut in July and blended in hot oil.
After the pasta is cooked, drain the water and add it over the bacon.
Beat the eggs well and add over the pasta, then add sour cream, salt and pepper to taste.
Add parsley and Parmesan to the plate.
If you do not have cream you can use normal cream
Put the spaghetti to boil in salted water and leave them according to the time indicated on the package. When you take them from boiling, you have to put them under a stream of cold water for a few minutes and then let them drain.
Heat the olive oil, then fry the pressed ham cut into small strips until browned.
Over, add the pasta and leave for a few minutes.
Meanwhile, beat the eggs well with sour cream and a teaspoon of grated Parmesan cheese.
Add this composition to the pan where the pasta is, mix well and turn off the heat.
Spaghetti carbonara serve hot with grated Parmesan cheese on top.
As you have noticed, the secret of these spaghetti carbonara sit in the perfect mixture of sour cream sauce with spaghetti and bacon. Try this delicious recipe now and you will enjoy a 100% Italian taste.
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 use a little more liquid, and mix until it looks nice. Serve with Parmesan cheese on top.
Spaghetti carbonara, classic recipe - Recipes
Posted by Postolache Violeta on May 09, 2014 in pasta recipes italian recipes quick recipes | Comments: 64
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I make them quite often, with feathers and spaghetti ..I love them :)
I'm making this recipe next week. mmmm :)
One of my favorites, I'll do it soon) Kiss you and have a wonderful day, Vio!
looks ok. we do them tonight
You can also add mushroom mushrooms next to bacon for extra flavor
It's a successful recipe
I'm great. everyone liked it, we'll do it again. Thanks for the recipe!
I add a little onion. very finely chopped
if you like it that's great, I can't really combine sour cream with onions, but it's just a matter of taste :)
I tried them and they are very good. But even better are Quotro Formaggi (pens) & lt3
Here's a recipe I like :) Only I'll compromise, just a little. In addition to bacon, I will cook some onions and 1-2 cloves of garlic. And it's like I'm tempted by some mushroom mushrooms.
I don't like nailed recipes :))
Very good. but be careful! I can disturb the figure. They have a lot of calories.
They are also a wonderful evening meal. I used ham instead of bacon. :)
They are very good I have tried many times they are wonderful
Now I try it and come back with a review.
Super good, but a little heavy! must be combined with a good wine :)
That's how they are a bit heavy, good idea with wine :)
Thanks for the recipe, I got the sauce a bit watery, it was not creamy at all, it is true that the cream and Parmesan were put after the eyes, that is about a cup of cream and a handful of Parmesan, too much cream is to blame ?
Your recipe is the one I prepared for the first time and I will prepare it from now on.
I discovered you by chance, because my son wanted carbonara pasta and I hadn't done it before.
I'm Melani, your former high school classmate.
Congratulations for the blog, I hug you dearly and thank you for the recipe.
P.S. Do you know when we cut Matza's hair and she taught us Romanian outside of class? Kiss you and increase the post, because you have super recipes!
Wow, how small the world is, look how we find ourselves after so long right here, in my virtual refuge :)))) What beautiful memories, as if it was yesterday! I hug you dearly and I'm glad you liked Easter :)
I've done it about twice. they tasted good but the sauce lost its fluidity (it looks a bit like an omelet). Any suggestions on this? (I used cream with 25% fat. I put about 150-200 g, a tablespoon of butter with 65% fat and grated Parmesan cheese in the bag). I think it was greasy cream or something, but I'm not a great cook so I'm waiting for suggestions. Thank you :)
The sauce should be left on the fire just long enough to homogenize, I think maybe you boiled it too much? Eventually the next time he uses sour cream for cooking, from that to the box, liquid, maybe there will be no more problems.
Try using cooking cream instead of the classic one. That way the sauce won't bother you anymore.
Temper a small onion with the bacon and 100 ml of wine. Very good!
good recipe, too bad I wasn't careful and I put eggs with egg white and not just yolk. everything was cheesy but I ate them and so I was hungry :)
Super recipe! I replaced the spaghetti with feathers and they were great. I recommend this recipe.
the first time I try (out of boredom). instead of bacon I used ham. I hope something good comes out. If not, we use lemon :)))
these are Carbonara like in Bella Italia, super recipe :) you mailed me and it's pasta on the fire: D
Super recipe! They turned out perfectly! Thank you!
Absolutely wrong quantities.
Until now I was making an improvised carbonara recipe, but I said I would try to follow the recipe once and they came out awful!
I don't know what specific quantities you are referring to because you didn't explain what exactly didn't work out for you, but from my point of view this could mean too much or too little sauce, which is a strictly personal option, depending on everyone's tastes. Otherwise the quantities are not wrong at all, I made the recipe respecting the same quantities a few dozen times, many readers of the blog have done it successfully so under no circumstances could they be so terrible :) My advice is to try maybe somewhere you did something wrong, if you tell me exactly what didn't work out maybe I can help you.
Curiously, could Parmesan cheese be replaced with another type of cheese or cheese? The recipe tempts me, it's simple, but in villages and small towns it's a bit difficult with Parmesan :(
Quantity of ingredients, for how many servings are there?
I've been making carbonara according to this recipe for a very long time and I make it very often (my boy is "in love" with pasta). The recipe is super good!
I usually use bacon (or Transylvanian breast. Or as they call it) made at home, by us and I don't put butter anymore. "Meat sausage" (as my son says), has enough fat. Right now I'm preparing another portion :)
For extra flavor, add pepper and give up the cream. Use a little bacon fat to taste.
Anonymous, if I gave up sour cream, it would no longer be carbonara with sour cream but original carbonara, I like these more, precisely because they have sour cream: D
put the pasta on the fire together with the sauce for how many minutes?
& quotadaugam the sauce obtained over the bacon. Bring to a boil or two and then set it aside. While preparing the sauce, boil the pasta according to the instructions on the package. After they have boiled, drain them, put them in the hot sauce and mix. & Quot
So put the pasta in the hot sauce, after I put it aside from the heat. Do not boil the pasta with the sauce.
They came out super good. I used bellows cheese. to keep eating. I think if I rode onions they were even better. Don't forget the garlic.
Two generous portions, now it also depends on what each one understands per portion, some eat more, others less :)
Say you have to separate the egg yolks from the egg whites because I made an omelet shit with pasta. Where can I send them to you to swallow?
First you swallow your own stupidity and learn to read! Take a look at how clearly he knows both the ingredients and the method of preparation: YELLOWS. Who is to blame for reading the recipe on the fly?
And know that next time I will not publish your comments if you do not keep a civilized language, ok?
The coolest carbonara recipe. restaurants also use it. it is made quickly and with taste. who likes it is not mandatory ..
Very, very tasty! Thanks for the Violet recipe! Clear and accurate! Thanks again!
Does it go with salami instead of bacon?
Recipe completion: + champignon mushrooms (canned) .. It was raining in my mouth
I don't separate the yolks and I still can't get the omelet)))))
I will try tonight without whites to see how it is! And I always use the cooking cream that I put over the bacon (after it is browned) and I leave it for a while for about 2-3 minutes and then I put the pasta for another minute or two. put out the fire and put the composition made of pepper and parmesan eggs. It turns out delicious!
Heat the butter in a bowl then put the bacon that we will let brown until it becomes slightly crispy.
IN THE FUTURE I SUGGEST YOU TO PASS ALL THE INGREDIENTS
Seriously. And what ingredient do you think is missing? I say read more carefully, all the ingredients are listed, moreover, they also appear in the photo :)
Today I made this recipe twice with normal cream and the second time with cooking cream in the hope that my sauce will not be chewed. we respected the quantity, the ingredients and the preparation method. Mockery. Money thrown out the window in vain. If you do not know this recipe or omit some information to avoid the recipe. better not publish anymore. you make fun of people. Totally disappointing. I will not enter this site for any recipe. Probably the positive comments are posted by your friends or friends. Only the negative ones are the real ones. Be careful folks, don't go after all these published recipes!
Dear anonymous, you don't have to be so frustrated and blame others for your mistake, if the sauce was definitely cheese the recipe is not to blame, it's just a matter of attention on your part. Come on, head up and persevere, for sure next time, with more attention you will succeed! You only have to want it!
In the future, try not to be so negative, the purpose of this blog is to help, not to mislead, believe me, I would have nothing to gain.
Spaghetti Carbonara recipe with cream
Preparation Spaghetti carbonara recipe with sm & acircnt & acircnă:
The spaghetti is boiled following the instructions on the package. Put a pinch of salt and a tablespoon of butter (margarine) in the spaghetti water. Cut the bacon into thin strands and cook in 2.3 tablespoons of oil. When it starts to brown, add the finely chopped garlic. Cook everything until the garlic turns golden. In a bowl, beat the eggs well with a pinch of salt, add the Parmesan cheese and mix until it becomes a paste. Incorporate the cream and mix everything. Add everything over the browned bacon. Stir gently and continuously on low heat for 3-4 minutes. until the egg coagulates easily. Add over the pasta to each portion.
A delight!! I hope you like the Carbonara Spaghetti recipe!
Spaghetti Carbonara recipe with cream
Preparation Spaghetti carbonara recipe with sm & acircnt & acircnăȘ Boil the pasta following
Spaghetti Carbonara recipe with cream
Preparation Spaghetti carbonara recipe with sm & acircnt & acircnă: Boil pasta according to
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Carbonara pasta authentic Italian recipe
Carbonara pasta, one of the most popular recipes in Italian cuisine! Learn how to prepare carbonara pasta according to the authentic recipe with pancetta or guanciale, parmesan and garlic.
Carbonara pasta recipe it is essentially a very simple one, if you consider how you have to cook everything. We present you the recipe step by step, the recipe sprinkled with tips and secrets for the best carbonara pasta!
Spicy pasta with shrimp and tomatoes
if you put sour cream, they are not carbonara pasta and, above all, classic.
"They have a special taste given by the combination of pasta, kaizer, wine and garlic." Well, why is garlic not in the ingredients)) ??
If you didn't notice well, it was just a TIP. The classic carbonara is the recipe that posted it. Distinguish between the advice and what he wrote.
Firstly, do not put onions but garlic, secondly do not add wine at all, thirdly DO NOT WASH EASTER. Put the spaghetti over the smoked kaiser (pancetta) and then add eggs if you want pasta use barilla or cecco. You have no idea how to prepare a bitter carbonara sauce.
Bravo Laura, you are very right. Who the hell ruined this recipe and wanted the audacity to call it a classic. a big fuck off from me.
You have denigrated the names of these pastas! You will pay dearly for the advice to put a jar of sour cream, and on top and wine! Only a miracle can save you! MUHAHAHAHAWA!
if it's not fudul, it's not stupid enough. The typical Romanian peasant who forgot to dig and gives himself intellectually. Who does not know how to write Romanian correctly but has a Facebook account. Who know how to comment on the work of others but they do nothing constructive. You stumble upon a name, but have you ever been able to even write a recipe, I say, and conceive it? Do you hear, Laura, Laur, Zap?
You really don't put wine or wash pasta.
Learn a calumea recipe before you grow up knowing something. Sati de kkt. Labarilor!
then please tell me how to make classic carbonate? kiar I would like to try something new, but everyone changes the recipes and when I try I get a telemea in which you do not understand the taste or how or took so much money in the trash, and you are still hungry
I have another carbon recipe and it is much better and easier than the one presented above in which you need 110 grams of spaghetti that you add in 1 liter of water with 1/2 teaspoon of salt after the water has started to boil. , add the spaghetti for about 10-12 minutes and then add them to the sauce prepared from: 50g bacon or caizer cut into strips and fried in a drop of oil then add 150-200g sour cream let it boil until it starts to drop then add an egg mixed with 20g grated Parmesan cheese on that small grater and let it boil again for about 3 minutes after which you add the boiled spaghetti, mix them, put them on a plate on which you sprinkle grated Parmesan cheese according to everyone's taste. Boiling the spaghetti and preparing the sauce are done at the same time when the spaghetti is ready to be cooked and the sauce is ready. GOOD APPETITE . sorry for the expression but I tried to be understood by everyone. If you have other opinions I am willing to read them. I'm waiting for you to tell me how they came out.
This is the "made in Romania" recipe. Easter is not rinsed anywhere in Italy. No smoking. Use fresh pork goose cut into small pieces and cut into nails. Wine has nothing to do here. And don't put sour cream and don't put it in the oven either. 2 types of cheese are used: Grana Padano and Pecorino Romano which are mixed with eggs. After the pasta is cooked (al dente), mix with the goiter made very small scallops (do not put a drop of oil) over which the garlic was chopped (leave for 1 minute in the pan on the fire). Do not put onions. Pasta, goiter and cheese sauce with cheese mix, but "cold", not on fire. Good appetite!
I have been a cook for many years in Italy, none of you are right, the classic carbon is simple to make, there is no garlic onion. There are eggs, black pepper, pancetta, parmesan, never soak spaghetti in cold water,
and I who thought that in a way I could improve the original recipe but the idea you came up with is downright naughty has nothing to do with the Italian style, you desecrated your carbonara.
popa valentin: 'a-ti profanat'. it is spelled correctly 'you desecrated'. no offense. Regarding the carbonara recipes, I liked the recipe proposed by Costel. I also think that in Italy, there is not a single recipe for carbonara pasta, but several, depending on the region.
1. Put on the fire a pot with 2 l of water with a little salt. The bacon is already salty, so don't overdo it with salt. 2. Cut the bacon into cubes.3. Take the spaghetti, squeeze it like in a bouquet, twist it and let them go in the water. Push the edges a little so they don't burn. For each serving you need 100 grams of dry pasta. Boil them for a minute less than written on the package, because in the end they will reach the bacon pan and cook a little longer. It must remain al dente.4. Put a pan on the fire with a little olive oil, break the garlic clove and leave it in the oil until it turns golden and then take it out, otherwise, instead of flavoring the oil, it will be bitter.5. Put the bacon and fry it.6. Meanwhile, beat 3 egg yolks and put over them 40-50 grams of grated Parmesan cheese and a little pepper. This will be the sauce that binds the bacon and the pasta.7. When the pasta is ready, put them directly in the pan, over the bacon. Add a little pasta water to help you with the sauce.8. Put eggs with parmesan over the pasta and mix, be careful to keep it low or put the pan over the pot with water in which you boiled the pasta and mix. It is a good method not to make scrambled eggs.9. Put the pasta on the plate and grate Parmesan on top.
Spaghetti carbonara is a classic recipe, with few ingredients and well made, it has a sensational taste!
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 penne carbonara 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 race parmesan
- 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.