Carbonara with bacon and cream: recipe

How beautiful is the name "Carbonara with bacon and cream"! It immediately becomes clear that this dish comes from the sunny Mediterranean, or rather - from Italy. Surely it tastes just as good?

This is really so. Pasta carbonara - it's actually a delicious, beautiful and satisfying dish, won respect and respect all over the world. It is served in many restaurants around the globe. If you want to surprise your friends, please your beloved person or make an indelible impression on your colleagues, our step-by-step recipe will help you learn how to cook this delicious dish.

What is carbonara?

In the Russian cuisine there is an unimaginable number of recipes for cabbage soup, pancakes, cutlets, cabbage rolls and other popular dishes. Each landlady probably has a proven method of cooking for years and a couple of "secret ingredients". With the carbonar, things are much the same. Each region of Italy has its own special carbonara paste.

Recipe with bacon and cream is more common outside the historical homeland of this dish. And the Italians use the guanciale or pancetta for the preparation of this dish. In addition, they usually do not add cream to the carb, but make a sauce of pecorino cheese romano.

Special Ingredients

Ganchinale is a special product with a bright and unforgettable taste. It is made from pig's cheek, which is fat with layers of meat. The cheek is generously rubbed with a mixture of salt, sugar and Italian spices, and then they are laid to dry weeks by 3. Finely chopped pieces of guanciale must be added to the carbonate.

Pancetta is one of the varieties of bacon. In fact, it is also a raw bacon, seasoned with spices.

Alternative to rare components

But tell me, is it easy to get these delights in the outback or even a big city outside of Italy? That's why they came up with a more customary bacon for guanciale and pancetta. And instead of a rare high-quality cheese pecorino , a normal parmesan is sent to the dish. Today we can say that this method of cooking is as popular as the classical one. After all, the pasta carbonara with bacon and cream is also very tasty.

Recipe Features

Carbonara with bacon and cream is prepared relatively simply, does not require any time for preliminary training or special culinary skills. This dish can become the main decoration of a romantic dinner. Get out of it and a nice hearty breakfast or lunch. The dish is self-sufficient, it does not require snacks, salads and other additions, although slicing fresh seasonal vegetables will not be superfluous.

Required Products

In Italy, the ingredients necessary for carbonates are often taken "by eye". And those who prepare this dish for the first time, it is better to adhere to certain proportions. They are approximately as follows:

• Pasta from hard-quality wheat - 400 g;
• Bacon - 300 g;
• Raw eggs - 3 pieces;
• Parmesan (grated) - 300-350 g;
• Cream - 300 ml;
• Garlic, young basil, nutmeg, a mixture of peppers, salt - to taste;
• Olive oil for frying.

Well, now we will understand how the carbonara is prepared. The recipe with bacon and cream, supplemented with illustrations, will help you to do everything correctly and quickly.

Cooking process

The dish consists of a pasta garnish and a sauce. These components are prepared separately from each other, and they are put together immediately before feeding.

First of all put the boil water. It should be at least one and a half liters, so the pasta will taste better. During boiling, pour a little olive oil into the water and add salt.

Load the pasta and cook, without covering the lid, as much as indicated on the package.

Eggs, cream and most of the parmesan beads and whisk together. Add nutmeg and spices, without which the real paste of carbonara is simply unthinkable.

The recipe with bacon and cream implies that these two tastes will dominate. So let's start bacon preparation. It should be cut into small pieces and fried in a deep frying pan in olive oil until it is completely transparent. At the very end of the bacon we add the basil cut into large pieces.

By this time our pasta will be cooked completely. You need to drain the water, and send the pasta in a frying pan to the bacon. It remains to add the sauce of cream and eggs. The fire must be switched off immediately and the contents of the frying pan are mixed.

That's all, our pasta carbonara with bacon and cream is ready. You can invite everyone to the table!

Laying

Remember, we did not add all the Parmesan to the sauce? The rest of the part we will decorate the dish before serving, just crumbling the crumbs over the surface. As a decor, the young greenery, thanks to which our carbonara with bacon and cream will become even more appetizing and aromatic, is also perfect.

This dish is eaten with the help of conventional cutlery - forks and knife. In addition to the dish, you can serve toast or croutons, cherry tomatoes, cucumbers, radishes. There will not be a superfluous olive can on the table - this appetizer will only emphasize the Italian character of the dish and complement its taste.