Pasta is a popular dish of traditional Italian cuisine. It is prepared with the addition of bacon, cream, cheese and aromatic Provence herbs. To date, in cooking, there is more than one interesting recipe for carbonara with ham. The simplest of them you will find in today's article.
General principles
You can cook a delicious Italian dish in literally half an hour. To do this, it is better to use pasta from durum wheat, as they do not boil during the heat treatment. They are loaded into boiling salted water and prepared in accordance with the recommendations indicated on the package. A pound of pasta requires five liters of water and a couple tablespoons of salt.
Since the recipe for carbonara pasta with ham implies the presence of sauce, you need to additionally prepare fresh chicken eggs, cream or sour cream, aromatic herbs and garlic. Some housewives add mushrooms, peas, broccoli, bell pepper and other vegetables to the composition of this dish.
As for cheese, the native Italians use pecorino romano. But since this variety has a specific sharp taste, it can be mixed with Parmigiano Reggiano.
Bacon variant
Using the technology described below, a very satisfying and aromatic dish is obtained that is maximally adapted to our conditions. Despite the fact that it is slightly different from the classic Italian version, it turns out no less tasty and nutritious. This recipe for carbonara with ham and bacon involves the use of simple products sold in any modern supermarket. Your kitchen must have:
- 300 grams of pasta;
- raw chicken egg;
- 120 grams of bacon;
- 150 milliliters of cream;
- 150 grams of ham;
- cheese, spices and vegetable oil (preferably olive).
In order for carbonara with bacon to acquire a more saturated taste, you need to use a product with the maximum amount of meat layer.
Process description
Pasta is boiled in accordance with the manufacturer's recommendations and cleaned to the side. Bacon and ham are cut into long strips, which are about five millimeters wide, and fried in a pan greased with a small amount of vegetable oil.
After three minutes, cooked pasta is added to the meat products and heated, not forgetting to stir occasionally. At the very end, pour it all with sauce consisting of cream, raw chicken eggs and aromatic herbs. The finished dish is mixed again, sprinkled with grated cheese and removed from the heat. Served hot carbonara with bacon and ham. After cooling, the dish loses some of its taste.
Option with bell pepper
This interesting dish has a pleasant fresh aroma. If you add colorful peppers to it, it will take on a more festive look. Then it can be served not only for a family meal, but also for the arrival of guests. Since this recipe for carbonara with ham involves the use of a specific grocery set, go to the store in advance and buy everything you need. In this case, at your fingertips should be found:
- 200 grams of pasta;
- a pair of sweet bell peppers (preferably multi-colored);
- 150 grams of ham;
- 220 milliliters of cream;
- 40 grams of parmesan;
- raw chicken egg;
- 40 grams of butter;
- ½ teaspoon of provence herbs.
Cooking algorithm
Macaroni is immersed in a pan with salted boiling water, boiled in accordance with the manufacturer's recommendations, reclined in a colander and cleaned to the side. So that they do not stick together, they are slightly greased with oil.
Peppers are freed from seeds and stalks, washed, dried and cut into thin long strips. Then put in a pan with preheated butter and fry for about three minutes. After that they add ham, cut into strips, and continue cooking. After a couple of minutes, boiled pasta is sent to the same pan and watered with a sauce consisting of cream, chicken egg, grated cheese and Provence herbs. All mix well, warm and clean from the burner. Just before serving, carbonara with ham and cheese is sprinkled with chopped herbs. They use this dish only in hot form, so you need to cook it as much as you can eat at a time.
Option with garlic
This dish has a spicy, moderately spicy taste. Lovers of garlic and smoked ham will definitely appreciate it. It is prepared using the simplest technology possible, and the entire process takes literally half an hour. Since this ham carbonara recipe requires certain ingredients, check in advance if you have everything you need in your home. Make sure you have at your fingertips:
- 400 grams of spaghetti;
- a couple of tablespoons of olive oil;
- 350 grams of raw smoked ham;
- a pair of cloves of garlic;
- 220 milliliters of cream or sour cream;
- 4 egg yolks;
- 80 grams of parmesan;
- salt and aromatic spices.
Sequencing
Olive oil is poured into a frying pan and heated. Then add chopped garlic to it and fry for a minute. After that, ham, cut into strips, is sent there and continue cooking. Three minutes later, cooked pasta in a frying pan in advance.
All this is poured with a sauce consisting of cream or sour cream, egg yolks, grated parmesan, salt and spices. Almost finished dish is heated over low heat for seven or eight minutes. Once it thickens, it is removed from the burner and served to the table. Use carbonara with ham and sour cream or cream, preferably hot. Cooled pasta will not be as tasty as warm.
Option with mushrooms
Despite the significant difference with the original, this dish is incredibly satisfying and tasty. Mushroom lovers will surely appreciate it. Due to the fact that this recipe for carbonara pasta with ham involves the use of simple budget ingredients, you can cook this dish at least every day. To feed your family tasty and satisfying, stock up on everything you need in advance. At your fingertips must be present:
- 300 grams of pasta;
- a glass of cream;
- 200 grams of ham;
- a tablespoon of vegetable oil;
- 200 grams of any hard cheese;
- 200 g of fresh mushrooms;
- fragrant Italian herbs.
Even a novice can cook carbonara with ham and mushrooms. To avoid unnecessary difficulties, you must strictly adhere to the recommended algorithm. In a frying pan, in which heated olive oil has already been poured, spread the ham and slices of mushrooms sliced in strips. All this is fried over minimal heat, not forgetting to stir constantly. After about a quarter of an hour, cream is added to the browned products and simmer all this on the stove until thickened.
Once the sauce has the desired consistency, it is seasoned with Italian herbs and after a minute removed from the burner.
In a separate pan filled with salted boiling water, pasta is boiled, thrown into a colander and laid out on plates. Top them with hot creamy mushroom sauce and sprinkled with grated cheese. If desired, the pasta is decorated with fresh basil leaves. Such carbonara is served only in the hot idea. Cooled pasta lose not only their appearance, but also become not so tasty.