Many of us love Italian cuisine. One of the most popular dishes, known far beyond the borders of this state, are carbonara pasta , the recipe of which you will learn from today's article.
Classic version: a set of products
An invariable component of traditional Italian pasta is bacon, pre-fried to a beautiful golden hue. Also, this national dish is easily recognizable by the presence of sauce, characterized by an unforgettable rich tart taste. As part of such a spicy dressing, fresh chicken eggs and cheese are always present. To prepare such a dish, you need to prepare all the necessary ingredients in advance. Your kitchen cabinets should have:
- 200 grams of spaghetti.
- Two raw chicken eggs.
- 140 grams of gunchiale. If necessary, it can be replaced with a pancetta.
- 130 grams of pecorino romano cheese .
To make you get classic carbonara pasta, the above list should be supplemented with four pinches of black ground pepper.
Cooking technology
First you need to do gunchiale or pancetta. They are cut into thin long sticks. After that, in a separate bowl, carefully beat the eggs and combine them with a couple of pinch of pepper and half of the previously grated cheese. All is thoroughly kneaded until a homogeneous mass is obtained.
Pour two pinches of ground pepper into the remaining cheese and set aside. To make you really tasty carbonara pasta, the photo of which will be presented later, the main ingredient is boiled in boiling water with the addition of a small amount of olive oil. Ready spaghetti are thrown into a colander to get rid of excess fluid.
A chopped pancetta or gunchiale is sent to a preheated and greased with vegetable oil pan and fried until slices of bacon become transparent. After that, the dishes are removed from the stove and cooled. The cooled contents of the pan are mixed with the sauce and heated over minimal heat, not forgetting to stir constantly. Then the boiled spaghetti is sent there. Before serving, sprinkle the dish with the remnants of grated cheese.
Carbonara pasta with wine: list of ingredients
A dish prepared according to this recipe has a rather high calorie content. Therefore, it must be used with caution for those who follow the figure. If you decide to pamper yourself and your loved ones with this unusual treat, then try to buy all the necessary products in advance. Before you begin the process, make sure that you have at your disposal:
- 400 grams of thin spaghetti.
- Two fresh chicken eggs.
- 200-300 grams of bacon or ham.
- 150 milliliters of dry white wine.
In order for you to get real carbonara pasta (the recipe with a photo can be found in today's article), the above list should be supplemented with three tablespoons of quality olive oil, two cloves of garlic, salt and pepper.
Process description
Spaghetti is first boiled. While they are cooking, you can chop and lightly fry the bacon. Five minutes later, white wine is added to it and evaporated until the smell of alcohol disappears completely.
Meanwhile, well-beaten eggs are mixed with pre-grated cheese and finely chopped garlic. Spaghetti that have been cooked are combined in one dish with the resulting sauce. After that, the finished carbonara pasta is transferred to a beautiful plate and served.
Cream option
A dish prepared according to this recipe is incredibly tasty and nutritious. Before you begin the process, you should stock up on all the necessary products. In your kitchen should be:
- 150 grams of smoked loin.
- Three raw chicken eggs.
- 300 grams of spaghetti.
- 50 milliliters of cream.
- 150 grams of hard cheese.
To make you tasty and satisfying pasta carbonara, it is advisable to supplement the above list with a clove of garlic, three tablespoons of high-quality olive oil, salt and black pepper.
Spaghetti is boiled in boiling water, following the instructions on the packaging. While they are preparing, you can do gas station. A pre-chopped loin and chopped garlic are fried in a preheated pan. In a separate bowl, pre-beaten eggs, cream and grated cheese are combined. As a result, you should get a fairly thick homogeneous mass.
Those who cooked pasta are thrown into a colander to drain excess liquid. After that, they are sent to the pan to the fried loin. A mixture consisting of eggs, cheese and cream is added there, and half a minute is heated over low heat. Thirty seconds later, the pan is removed from the stove. The finished dish is transferred to a deep container. Before serving, it is desirable to decorate it with tomatoes and fresh herbs.