Carbonara

Category: Dishes from cereals and flour products
Carbonara

Ingredients

Pasta / bucatini (long and thick pasta, possibly hollow inside) 250 g
Chicken eggs 2 pcs.
Yolks 2 pcs.
Hard cheese (parmesan, pecorino) 100-150 g.
Bacon / brisket (pancetta) 70-100 g.
Ground black pepper 2-3 pinches
Salt for cooking pasta
Olive oil 1-2 tbsp. l.

Cooking method

  • Prepare all the ingredients: finely grate the cheese, cut the bacon into small pieces, separate the yolks (2) from the proteins so that everything is at hand.
  • From the dishes you need a large saucepan for cooking pasta and a large deep frying pan (stewpan, wok). It would also be nice to warm up the plates as the pasta cools quickly.
  • Boil pasta in a large amount of salted water for 2 minutes less than required by the instructions.
  • While the pasta is boiling, fry the bacon.
  • Carbonara Carbonara
  • Pat the bacon dry on a paper towel.
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  • Use a paper towel to remove any grease from the pan, unless you want to use it for the sauce.
  • Beat the grated cheese, yolks, eggs and pepper until smooth.
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  • Pour 1/2 scoop of hot water from pasta into the mixture in a thin stream. Stir quickly.
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  • Heat the frying pan well, add oil.
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  • Put boiled pasta and bacon in a frying pan. Mix everything well in oil (or the fat left over from frying the bacon) and warm up.
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  • Turn off the heat (!) And pour the sauce into the pasta, stirring quickly.
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  • Stir until the cheese melts and the sauce thickens slightly. It should have a creamy consistency.
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  • Place quickly on preheated plates and serve immediately!
  • Kaaak is delicious !!!

The dish is designed for

2 full servings

National cuisine

Italy

Mar_k
Well, very tasty! I especially liked the recipe for the sauce! I'll take it on a pencil!
Tata
I agree, it's very tasty. This dish can be prepared in any variation. For me it is like a magic wand. I prepare it according to the recipe for my Philips multicooker.
Thanks for another option
Olesya425
Ara, mmmmmmmmmmm! I am urgently running for such bacon in an Italian store and I will mmmmy!
celfh
Arochka, our sun! Very, very glad to see you! The recipe is great! We must cook!
Twist
Arochka, sunshine Brought such a delicious treat! With what pleasure now would I eat a plate
MariS
The last photo is especially delicious!
Arka
My girls, thank you for the warm welcome! I missed
I brought you a few more recipes from Rome, I'll post it as time will be.
Ilona
I went to see what this name is so exotic! And here is such a delicious! I wrote it down for myself!
Ilona
Aha !!! Delicious!!! And most importantly, not for long! It's really true that all ingenious is simple !!!
Arka
Today I regretted 1 egg (I stuck with tiramisu) and made a sauce for 3 whole eggs, I did not even notice the difference. Conclusion: there is nothing to transfer eggs for nothing!
And also the frying pan was covered. So I did everything in a large saucepan with a thick bottom: I fried bacon, cooked pasta, and mumbled with sauce. Another conclusion: there is nothing to dirty the dishes
Ilona
You have a good conclusion - right! ))
Arka
yeah, serious analytical work done
celfh
How we visited Italy Arochka, thank you my dear
Carbonara
Sonadora
Arochkahow appetizing and delicious! The entire monitor licked, looking at your carbonara.
Olesya425
Girls, I made this carbonara for breakfast! Mmmmm! Fkusnoten then what! And how fast!
Ara, I also bring recipes from my travels: I ate Tom Yam every day after Thailand for a month. I even bought spices for the entogo soup there. And I also love the taste of Italy. I love Rome: there is a central square with a fountain (not Neptune). The beauty! There are always a lot of people and in the evening some kind of festive mood hangs in the air ...Oops, it flooded ... Thanks for the taste of Rome. I will look forward to new dishes. Gee, and we sell prosciutto ...
Twist
I brought you a few more recipes from Rome, I'll post it as time will be.
Arochka, intrigued! I will wait
Arka
Tatiana - golden hands! So delicious and beautiful! Thanks for the photo!

Olesya, well, you are great, your "Italian" store has already been taken by storm and the carbonara has been mumbled!
And with Rome you made me laugh
There are central squares, but with a fountain, and with nightly festivities - like mud
What do you mean?
I walked almost the entire center (and it is large) along and across.
Somehow my friends and I could not meet
We call, find out that we are standing on the same street.
We agree to meet near a huge temple, opposite a pharmacy and a fountain (drinking columns-fountains), because they and we see these landmarks nearby. Half an hour later we call up again and find out that everyone - both we and them - is in place, but we do not see each other. They neighing that we could not choose the best landmarks in Rome, with the same success we could agree to meet on the square with a fountain, of which there are sooo many, wherever you spit
Arka
Quote: Sonadora

Arochkahow appetizing and delicious! The entire monitor licked, looking at your carbonara.
So?
Carbonara Carbonara
Svetlana Ko
Arka, very, very tasty !!! Thank you💐
I just overdid it a bit with salt (I salted the pasta cool), but nothing, in the trail. I'll fix it once
shade
Peace be with you bakers!
the recipe is just for the Russians, for how much hard cheese like parmesan and even more so for smoked meats
type of pancetta of Belarusian production in our shops specifically
Arka
shade, always happy to help brotherly people
Arka
Svetlana, eat to your health!
And with salt ... it's not the worst thing in life)))
Next time you need to try the water before laying the macaroons. What water, such and pasta will come out. You can add salt or dilute with fresh water in time.
Yarik
Arka, Nata, there is no photo, so quickly everyone got rid of it))) but it was the most delicious carbonara I cooked! Thanks a lot!
Arka
Yarik, Yaroslavna, to your health! I myself love my carbonara (shy me)
Kapet
Very, very correct recipe! This is how Italian chefs prepare this pasta - no cream, no garlic, or anything else ...
The only thing that's not entirely authentic is the bacon in the recipe. Italians usually use RAW-DRIED guanciale (pork cheeks) or, at worst, pancetta, also RAW-DRIED. From these deep-fried, raw-toasted delicacies, the taste of the pasta differs for the better than if using just raw bacon. And such fat, as a rule, is not drained, but cooked on it, because it adds its own unique taste. But yes, this dish on fat was never considered a dietary one, and here you have to choose which sin is worse: gluttony and gluttony (on fat) or pride of curvature (on olive oil) ...

Shl. It seemed to me that for the sprinkling at the end it is better to use Parmigiano Reggiano, and for the egg mixture use Grana Padano or Sheep Pecorino Romano - they are less harsh in taste ...

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