Traditional Italian food is just a gourmet happiness.
One of the simplest, heartiest and remarkably delicious dishes is carbonara paste.
According to the traditional recipe, it is prepared from spaghetti, bacon (or brisket) and a special sauce of eggs and grated parmesan.
Despite the fact that there is no cheese, cream, garlic, eggs in a traditional pasta a la carbonara, these ingredients are often used in various versions of this dish. Experiments can go so far that the ingredients are ham, cream, mushrooms. Carbonara pasta with ham and cream is popular, for example. It turns out also very tasty! And most importantly, Italians do not mind.
Carbonara pasta with ham and cream - general principles of preparation
You can cook the most tender, juicy carbonara paste with ham and cream in just half an hour. The main thing is to properly cook pasta and not be late with the sauce.
To achieve the perfect result in cooking spaghetti, details are important. For example, for cooking, you need to pick up a large pot so that you do not have to break pasta. This is bad manners. The proportions of water, salt and paste should be as follows: for a pound of pasta you need five liters of water and two tablespoons of salt. This is a fundamental moment, which will make it possible to achieve almost Italian-quality dishes.
Throw spaghetti in boiling, pre-salted water. If long pasta has not fully entered your pan, it doesn’t matter. Literally after 5-10 seconds, they will soften enough, and it will be possible to carefully tip the tips into boiling water with a fork.
As soon as the pasta is immersed in water, you need to time and measure it in strict accordance with the manufacturer's recommendation. You can’t cook longer, because overcooked spaghetti will ruin the whole thing. (The ideal state of al dente is reached after five to seven minutes). It is also impossible to rinse the paste with water: starch on the surface of pasta is needed in order to keep the sauce better.
Carbonara pasta with ham and cream
Tender carbonara pasta with ham and cream - a simple and quick dish. It is prepared very simply, but it turns out magically!
Ingredients:
• four hundred grams of pasta;
• two hundred grams of any ham to taste;
• three cloves of garlic;
• an incomplete tablespoon of vegetable oil;
• an incomplete glass of cream (150 ml);
• a little black pepper to taste;
• salt.
Cooking method:
Put the water for cooking the paste on the stove. When the water boils, put the spaghetti.
Cut ham into small cubes or small cubes as you like.
Peel and chop the garlic as finely as possible.
Heat oil in a frying pan and fry the garlic for no longer than a minute, stirring constantly. It is important that the garlic does not burn, otherwise you will have to do it all over again.
After a minute, send the ham into a skillet and fry with garlic for about three minutes. Again, interfere almost continuously.
Drain the spaghetti, return the pasta to the pan.
Put the ham on the paste, pour in the cream, pepper.
Warm it over medium heat for about three minutes to make the cream hot.
Submit immediately.
Carbonara pasta with ham, cream and parmesan
A completely different taste is obtained if you add a little spicy fragrant parmesan to the carbonara paste with ham and cream. Gourmets will surely prefer this version of the dish.
Ingredients:
• two hundred grams of pasta;
• one hundred grams of ham;
• two hundred milliliters of cream;
• three cloves of garlic;
• a tablespoon of olive oil;
• fifty grams of parmesan;
• three chicken yolks (raw).
Cooking method:
While the water is boiling, cut the ham into strips.
Grind the garlic, but do not pass it through the press, but simply chop with a knife.
Separate the yolks.
Mix the yolks with cream, beat.
Grate a piece of parmesan on the fine side of the grater and combine with beaten eggs. Mix.
Put the paste in boiling water and immediately put the frying pan on the fire.
Throw garlic into a well-heated oil, ham in a minute (constantly stir with a spoon and garlic, and garlic and ham). The frying time is three minutes.
Drain the pasta, return them to the pan, immediately put the fried ham and egg-cheese mixture.
On the middle burner, warm all two or three minutes.
As soon as the cheese and yolks in the sauce thicken, turn off the fire. The main thing is not to overdo the dish on the fire so that the cheese spreads.
When serving, you can sprinkle a pinch of grated Parmesan.
Carbonara pasta with ham, cream and bacon
A hearty and very tasty version of pasta, which involves the use of bacon and ham immediately. Cheese in this recipe is also required. But parmesan can easily be replaced with any semi-hard cheese.
Ingredients:
• a pound of pasta;
• half a liter of cream (10%);
• three hundred grams of bacon;
• three hundred grams of low-fat ham;
• a tablespoon of olive oil;
• three eggs;
• salt;
• pepper to taste (you can add spices if you really want to).
Cooking method:
While the pasta is boiling, prepare the sauce.
Grate the cheese.
Beat eggs with cream, cheese crumbs, pepper and spices (if used).
Slice the ham and bacon into thin slices.
Heat olive oil in a pan, fry the meat slices.
Put boiled pasta in the same frying pan, mix.
Pour in the beaten cheese and egg mixture, mix again (the fire should be on all this time).
When the sauce has completely soaked the pasta, turn off the fire. If it turns out a little thick, you can pour a little more cream.
Serve carbonara pasta with ham and hot cream, sprinkled with grated cheese and herbs if desired.
Carbonara pasta with ham, cream and mushrooms
Fans of mushroom dishes can cook an unusual carbonara mushroom paste with ham and cream. Despite a significant departure from the original, the dish is amazingly tasty.
Ingredients:
• three hundred grams of spaghetti;
• two hundred grams of ham;
• two hundred grams of semi-hard or hard cheese;
• two hundred grams of fresh mushrooms;
• a glass of cream;
• a spoon of vegetable oil;
• traditional Italian dried or fresh herbs (origano, basil).
Cooking method:
Boil the paste according to the main recipe.
Cut the ham into strips, and the mushrooms into thin slices.
Fry the ham in hot oil.
After a few minutes add mushroom slices and fry all together.
Pour in the cream when the mushrooms are sufficiently fried.
While stirring, boil the cream until thickened.
Add dried or freshly chopped herbs to the sauce.
Grate the cheese.
Stir the sauce and pasta.
When serving, add grated cheese to each plate.
Carbonara pasta with Parma ham and cream
Spicy dry-cured ham gives any dish a mild flavor and a sophisticated look. No exception and pasta. In a duet with cream and parmesan, you get something absolutely delicious.
Ingredients:
• packaging of spaghetti;
• two hundred grams of Parma ham;
• two hundred grams of parmesan;
• half a glass of drinking cream;
• three yolks;
• two tablespoons of olive oil.
Cooking method:
Cook spaghetti according to the basic recipe. You can add spices to the water during cooking, but this is not for everybody.
Separate the yolks from the proteins, combine with cream and beat lightly.
Grate parmesan, add a tablespoon of cheese crumbs to the eggs and mix again.
Cut the ham into translucent slices.
Fry the ham in oil for literally two minutes. Turn off the fire.
When the oil and fat cease to hiss, pour the creamy egg mixture into the pan.
Turn on the minimum heat again and wait for the cream to boil, without stopping stirring them. If you stop stirring, the yolks will go lumps, curl.
Stew bacon sauce for five to six minutes.
In a deep saucepan combine the pasta and sauce, mix well.
When serving, sprinkle with cheese crumbs.
Carbonara pasta with ham, cream, pancetta and white wine
The original spicy taste is given to carbonara pasta with ham and cream, white wine. Delicious tender spaghetti sauce is the perfect ending to a long day. Serve the dish with a glass of red wine.
Ingredients:
• a pound of spaghetti;
• 200 grams of tender ham;
• 150 grams of pancetta (meat bacon);
• five yolks;
• 150 grams of grated parmesan;
• 50 grams of sheep cheese;
• three cloves of garlic;
• salt;
• three tablespoons of olive oil;
• half a glass of dry white wine;
• pepper to taste.
Cooking method:
Cut the bacon (pancetta) and ham into translucent plates.
Grate two pieces of cheese.
Chop the garlic with a knife.
Heat the olive oil well and fry the bacon, then the ham, until crisp.
Add garlic to the pan, pour the wine literally half a minute later.
Simmer the sauce until the liquid has boiled for 7-8 minutes.
Leave under a tightly closed lid.
Beat yolks with cheese crumbs.
Put boiled pasta in a large bowl, pour in cheese and egg sauce, mix gently.
Put the bacon and ham stewed in white wine and mix well again.
Pepper and serve right there.
Ham and Cream Carbonara Pasta - Tips and Tricks
A glass of water in which spaghetti was cooked must be left behind. If something goes wrong and too thick sauce will need to be diluted, the broth will work best.
Worst of all is carbonara pasta with ham and cream - overcooked spaghetti. It’s better not to digest pasta than to digest it.
Cook pasta and sauce should be at the same time. If the pasta has cooled down, you can not mix them with hot sauce: it does not soak spaghetti.
A special charm of the pasta is given by the combination of several types of cheese. Something special happens if you add a small piece of blue cheese with mold to the sauce. An excellent substitute for it may be the more familiar mascarpone cheese.
You cannot salt the sauce: ham and cheese give enough salt in combination with pasta boiled in salt water.
