Carbonara can be called one of the basic classical recipes for pasta, which every enthusiastic cook needs to know. The only hitch is that, like any basic classical recipe, the carbonara has undergone many modifications over the years of its existence and some of them we will pay attention in this material.
How to prepare a paste of carbonara?
Let's start with the basic recipe, the sauce base for which includes eggs, bacon and a bit of grated parmesan.
Ingredients:
- spaghetti - 150 g;
- bacon - 4 slices;
- garlic teeth - 2 pieces;
- eggs - 2 pieces;
- handful of grated parmesan;
- parsley greens.
Preparation
Before you prepare a paste of carbonara at home, you need to boil the paste itself, in our case - spaghetti. While the pasta is boiled, combine eggs with grated Parmesan cheese. Slice the bacon brown, transfer it to paper towels, drain excess fat, and fry the crushed garlic teeth for a minute on a pair of tablespoons remaining in the pan. Remove the garlic, combine the boiled pasta with the fragrant oil right in the frying pan. Quickly working with a whisk, pour into the egg mixture half a glass of hot water left after cooking spaghetti. Fill the resulting mixture with the contents of the pan and mix. Add parsley and ruddy bits of bacon.
How to cook carbonate with cream and bacon?
Absolutely not traditional, but very much loved by many variations of the Carbonifer includes also cream in its composition. At the output we get an Italian carbonate with a taste of the French bechamel .
Ingredients:
- spaghetti - 480 g;
- cream - 395 ml;
- egg yolks - 2 pieces;
- bacon - 240 g;
- grated Parmesan - 270 g.
Preparation
If you do not know how to cook a paste of carbonara at home with cream, then first put the spaghetti on, and then
After you prepare this sauce for the carbonara paste, at your disposal there will be many variations of its complement, for example, some of the cream in the recipe can be replaced with soft cream cheese or sour cream, supplemented with bacon chicken or shrimp tails.