Women's Tips

How to cook Carbonar: 6 recipes


Italian cuisine is one of the most popular on the planet. Italy never ceases to amaze with its mentality, architecture and, of course, cooking. Traditional dishes have a terrific taste and everyone should try them at least once in their life. Today we will learn how to cook pasta carbonara so that those around you will lick their fingers.

Spaghetti is prepared simply, so that even a small child will be able to please his mother with a tasty lunch. Cooking pasta can be for a daily meal, as well as a festive dish.

Spaghetti carbonar is very nourishing food, after it you will forget about the feeling of hunger for a long time. Of course, only Italian can cook “real pasta”, because only he can put a piece of his soul in the dish. If you do not have Italian roots - do not be discouraged, thanks to our recipes you will get a wonderful dish.

Pasta carbonara is a combination of pasta with a special sauce. It is the sauce that gives the dish individuality. There are some secrets in cooking this dish. We will gladly reveal them to you.

How to cook carbonar correctly

Despite the fact that spaghetti carbonara is a fairly simple dish to prepare, and it has its own characteristics and secrets.

    First, there must be a certain number of eggs. Because they form the basis of a juicy sauce and glue all the ingredients with thin spaghetti. Eggs are brought to the desired readiness only from the heat and heat of cooked pasta. That is why it is important to determine the number of eggs needed for a certain amount of spaghetti. Basically, on 400 g spaghetti goes 3 pieces. eggs

Secondly, the cheese that is most often used in Rome is pecorino romano. However, according to chefs, pecorino makes the sauce too sharp, while if you reduce its quantity, the carbonara will lose its saturation. Therefore, experts recommend using a combination of cheeses -? glasses of pecorino and 3/4 parmigiano reggiano.

  • Thirdly, the garlic flavor, about which the opinion of the cooks diverges. Some cooking masters recommend roasting garlic with slices, others add to the sauce raw and finely chopped. The second option is motivated by the fact that garlic, combining with hot pasta, heats up slightly and reveals its flavor, which gives the dish a special piquancy.

  • How to cook Carbonara at home?

    A splendid dish of high Italian cuisine "spaghetti carbonara" is absolutely not difficult to perform and can be prepared at home on your own, without even having a particular culinary experience. This sauce will turn ordinary pasta into an exquisite and festive dish and on any table will become a win-win option. In this case, their preparation will take a minimum of time.

    Variations of recipes for cooking carbonara sauce, there are many. In this article we will offer several varieties of this dish, and we hope that you will enjoy at least one recipe, and you will add it to your culinary piggy bank.

    1. The classic recipe of carbonara


    • Spaghetti Durum Wheat - Packaging
    • Pancetta - 250 g
    • Raw yolks - 4 pcs.
    • Mix Pecorino and Parmesan - 200 g
    • Olive oil - 4 tbsp.
    • Garlic - 2 slices
    • Ground black pepper to taste
    • Salt - to taste

    Preparation of classic carbonara:

      Bring water to a boil, add 2 tbsp. butter and boil spaghetti until ready. The cooking time of pasta, see the manufacturer's packaging. Usually 100 g of spaghetti are boiled in 1 liter of water.

    Meanwhile, cut the pancetta into strips or in strips and fry in a heated pan with 2 tbsp. oils to transparency of fat. At the same time, make sure that the pancetta does not dry out. Then remove it from the heat and let it cool so that the egg white does not curl when added.

    Cheese rub on a fine grater.

    Beat eggs into the container and whisk well with a fork. To the egg mass, add half a portion of grated cheese, 2 pinches of black pepper and mix everything well. In order for the sauce to acquire a smooth structure, heat it, stirring gently, over boiling water, where pasta is cooked.

    Pour the sauce into the pan with the fried bacon and heat everything a little, stirring constantly.

    Discard the finished spaghetti in a colander, while the water is not much chatter to maintain the temperature to thicken the sauce.

    Hot spaghetti put in a pan and mix quickly with the sauce.

  • Spread the carbonara on a dish and sprinkle with the remaining cheese mixed with freshly ground black pepper.

  • 2. Bacon Carbonara

    Considering our genetic love for eating fat, we think carbonara with bacon will appeal to many. This dish will decorate both a daily meal, and each solemn feast, and the refined combination of spaghetti with bacon will bring you recognition of an unsurpassed chef.

    • Spaghetti al dente (they are slightly hard) - 450 g
    • Bacon - 100 g
    • Parmesan cheese - 50 g
    • Chicken egg - 3 pcs.
    • Olive oil - 4 tbsp.
    • Garlic - 2 cloves
    • Ground black pepper to taste
    • Salt - to taste

    Cooking carbonara with bacon:

      In salted water, cook pasta until cooked with salt and 2 tbsp. oils. After that, fold it to a colander.

    In a frying pan, heat 2 tbsp. oils. Put in it chopped medium cubes of bacon and finely chopped clove of garlic. Fire them, stirring continuously for 4–5 minutes.

    In a frying pan to the fried bacon, put the hot pasta, just removed from the heat.

    Add 3 raw eggs to the skillet, whisk them with a whisk or fork and mix well.

  • Immediately, pepper the products, sprinkle the grated Parmesan cheese grated on a fine grater, stir again and serve the food to the table. In the plate, if desired, the carbonara can still be sprinkled with grated cheese.

  • 3. How to make Carbonara with ham and mushrooms

    The famous Italian chefs still break their spears, trying to decide whether it is worth adding mushrooms to cooking carbonara? But, unfortunately, they still have not come to a common opinion. So why don't we try it? Then you can make your own opinion on this.

    • Egg noodles - 250 g
    • Onions - 1.5 pcs.
    • Garlic - 2 cloves
    • Fresh champignons - 100 g
    • Ham - 100 g
    • Cream 25% - 200 ml
    • Hard cheese - 200 g
    • Eggs - 4 pcs.
    • Butter - 25 g
    • Salt - to taste

    Cooking carbonara with ham and mushrooms:

      Egg noodles dip cook in boiling lightly salted water.

    While the noodles are boiling, wash, clean the caps, dry and chop the mushrooms. Ham cut into medium-sized bars. Onions and garlic peel and finely chop.

    Then melt butter in a frying pan, in which fry onions with garlic until transparent. After, add the ham and mushrooms.

    Whisk the egg yolks with a whisk with cream and grated cheese on a fine grater. Mass, to taste, pepper, salt and whisk again.

    Add the egg-cheese mixture to the pan, mix and hold everything on the stove for a few minutes.

  • Add hot noodles to the pan, mix it with the sauce and place on a plate.

  • 4. Cooking Carbonara with Cream

    Before presenting the next pasta recipe, we note that opinions about the presence of cream in the carbonara sauce are very different among professional chefs. Some claim that cream has never been included in the classic Italian recipe, while others insist on the opposite opinion. But we decided, nevertheless, to present this option as well, but the choice, as always, is yours.

    • Pasta - Packaging
    • Bacon - 150 grams
    • Eggs - 2 pcs.
    • Cream - 100–150 ml
    • Parmesan or pecorino (can be a mixture of cheese) - 100 grams
    • Olive oil - 1-2 tbsp.
    • Garlic - 1 slice
    • Green basil - a couple of twigs
    • Salt - to taste
    • Nutmeg - 0.5 tsp.
    • Ground black pepper to taste

    Cooking pasta with cream:

      Start cooking pasta and sauce at the same time. To do this, type a pot of drinking water, add salt, boil and lower to cook the spaghetti.

    For the sauce, finely chop the garlic and chop the bacon into cubes, fry in a heated frying pan in olive oil.

    In a separate container, mix the eggs, cheese, cream, ground pepper, chopped basil and nutmeg. All lightly whisk.

    Cook the pasta, fold it in a colander and put it in the pan to the fried bacon.

    Fill the spaghetti with egg sauce, stir and turn off the heat.

  • Pasta carbonara with cream is ready. Serve it on preheated plates, and, if desired, you can additionally sprinkle with grated Parmesan cheese.

  • 5. Cooking Carbonara with Chicken

    This dish, strictly speaking, cannot be counted among the classic national Italian cuisine, because, spaghetti carbonara, does not imply the use of chicken. Yes, and cream is also not added, because they make the dish much fatter. In the classic recipe there are only: bacon, eggs, cheese and, of course, spaghetti themselves. But it’s not for nothing that they say: “if it’s impossible, but really want to - it means it’s possible.” Exactly with this recipe. And why not cook a culinary masterpiece - pasta carbonara with chicken?

    • Durum wheat spaghetti - 300 g
    • Chicken fillet - 200 g
    • Parmesan cheese - 50 g
    • Cream - 100 g
    • Garlic - 1 clove
    • Egg - 3 pcs.
    • Olive oil - 3 tbsp.
    • Sesame seeds - 15 g
    • Salt - to taste

    Cooking with chicken:

      In boiling water, add 1.5 tbsp. oil, salt and put stew spaghetti until al dente.

    Wash chicken fillet, dry with paper towel and cut into strips.

    Peel and chop the garlic.

    Heat the frying pan, and at medium temperature, fry the chicken fillet and garlic in olive oil. Cook the products for no more than 10 minutes, stirring occasionally so that the meat does not dry out. Then add salt and cream, which you simmer at the smallest temperature so that they do not coagulate.

    Prepare the sauce. To do this, whisk the eggs, add salt, sesame seeds and parmesan grated on a fine grater.

  • Now connect all the products. Once the spaghetti is ready, fold them into a colander, and then into a frying pan with chicken and garlic. Pour all the egg sauce and simmer the food for 2-3 minutes at low heat.

  • 6. Carbonara with seafood

    Seafood has always been distinguished by exquisite taste, giving the dishes a beautiful appearance that is able to appease the look of any esthete. If you are a lover of seafood and appreciate all the charm of "sea reptiles", then this dish for you will surely become one of the "signature".

    • Figured paste (shells, dumplings, spirals, horns) - 250 g
    • Seafood Cocktail - 200 g
    • Garlic - 1 clove
    • Cream 40% - 250 ml
    • Tomato puree - 150 g
    • Olive oil - 15 ml
    • Ground black pepper to taste
    • Salt - to taste

    Cooking pasta with seafood:

      First defrost seafood, drain all liquid, rinse under running water and dry with paper towel.

    Fill the pot with water in 2/3 parts and boil it. Salt and pour 1 tbsp. olive oil, so as not to stick paste. Put spaghetti into the pan and cook as much time as is written on the manufacturer's packaging.

    Peel the garlic, finely chop and fry in a pan in 2 tbsp. olive oil for about 1-2 minutes.

    Add seafood cocktail to the pan and simmer the food for 1 minute.

    Then pour the tomato puree and cook the sauce for 2–3 minutes until the liquid boils slightly.

    After - salt, pepper, pour the cream, and boil them, stirring constantly.

  • Put the finished spaghetti in the pan to the sauce, mix thoroughly and immediately serve the dish to the table, otherwise the pasta will cool and the sauce will thicken.

  • As you can see, the recipes for cooking pasta Carbonara are huge. And each of them is good in its own way. So you have the opportunity to surprise your family with new shades of this dish, because you probably, the main secret of the super-mistress, already understood!

    Watch the video recipe and tips on cooking carbonara paste correctly (Celibacy Dinner with Ilya Lazerson):

    Pasta carbonara with bacon and cream - a classic recipe with photos

    This gourmet dish is perfect for a romantic dinner or a festive dinner with friends. To master this recipe, you need the most common set of products. The secret lies in a gentle creamy-egg sauce, which comes to readiness from the heat of freshly cooked pasta.

    Cooking instruction

    All products collected, proceed to cooking!

    Cut the bacon into thin oblong sticks. Try to chop it thoroughly. The pieces of brisket must be approximately the same size, otherwise they are unevenly distributed in the paste.

    Place the chopped brisket in the pan, add a little vegetable oil. Heat the brisket on the lowest heat, preventing burning. It should only fry slightly. If you use bacon, then add the oil is not necessary.

    Parsley bunch gently chop. When the brisket is lightly browned, add the chopped greens and mix.

    Remove the pan from the heat and leave to cool on the stove.

    For the preparation of sauce used only the yolks of eggs. Carefully separate them from the proteins and place in a deep container. Beat the yolks lightly with a whisk.

    Gradually pour in the cream. Lightly salt. If desired, add a pinch of black pepper.

    Grate hard cheese and add to sauce. Gently mix with a whisk. The sauce is almost ready. It remains to combine it with spaghetti, so that it reaches readiness.

    At least boil the pasta. For their preparation, use the recommendations indicated on the package. Fold the spaghetti in a colander and put it in the pan again. Do not try to cook them in advance. They must be hot.

    Add fried bacon to the spaghetti and mix lightly. For this you can use two forks.

    Quickly pour in the prepared sauce and mix vigorously. Within a few seconds, the yolks will thicken, and the cheese will melt, enveloping the pasta.

    Immediately serve the pasta to the table, not allowing it to cool.

    How to cook Carbonara with ham?

    Ingredients Required:

    • 0.5 kg spaghetti
    • 0.2-0.3 kg ham,
    • 70 g of parmesan or analog,
    • ½ cup warmed heavy cream,
    • 4 yolks,
    • 2-3 garlic teeth,
    • bunch of greens,
    • 40 ml of sunflower oil,
    • to taste sugar and salt.

    The process of cooking adapted for domestic realia pasta carbonara:

    1. Chop garlic, ham, cut into thin strips.
    2. Fry garlic in butter (sunflower or olive), add ham to it, fry until fat is melted.
    3. Boil a pack of spaghetti, try not to take them a bit.
    4. While the pasta is boiling, we can take the sauce. To do this, mix the yolks with cream, salt, spices and grated cheese.
    5. We combine it with boiled spaghetti. Put the mixture in the heated plates, put the ham on top and sprinkle with herbs.

    Variation of the dish with mushrooms

    Required Products:

    • a pack of spaghetti (400-500 g),
    • 0.25 kg of bacon
    • 0.15 kg of hard cheese
    • 0.32 l of cream
    • 40 ml of sunflower oil,
    • salt, spices.

    Stages of cooking mushroom paste:

    1. Carefully wash the mushrooms. With the help of a knife, remove the dark spots, cut the mushrooms into slices along, so they will look more appetizing in finished form.
    2. Rinse the bacon, dry it with a paper napkin, cut into thin strips or cubes.
    3. Grate the cheese on a fine grater.
    4. Boil the spaghetti, try to remove them from the fire a little under-prepared.
    5. Fry in butter until golden brown the bacon, add the champignons to it, continue to fry until all the liquid released from the products evaporates. Pour in the cream, bring it to a boil, season it, add the cheese and reduce the heat. Keep stirring until it melts.
    6. Pour into the sauce ready-made pasta, mix thoroughly, cover with a lid for a couple of minutes.
    7. Serve the pasta still hot, prune the greens.

    Chicken Carbonara Pasta

    You'll need:

    • a pack of spaghetti
    • 1 chicken breast,
    • 1 onion,
    • 1 garlic tooth,
    • 2 tbsp. heavy cream,
    • 40 ml of ghee,
    • 0.1 kg of parmesan,
    • 4 eggs,
    • dried herbs, salt.

    The stages of cooking delicious and nourishing chicken carbonara:

    1. Cook spaghetti. Throw them in a colander.
    2. Cut bacon into small squares, fry it in a dry frying pan until an appetizing crust is formed. Fried bacon shifted to a paper napkin to remove excess fat.
    3. Separate chicken breast from skin, fat and bones. Boil the meat.
    4. Spread the boiled chicken on the board, after cooling down, cut into arbitrary small pieces.
    5. Grind the peeled onion bulb, garlic skip through the press.
    6. To prepare the sauce, rub cheese on a fine grater. We rinse the eggs under running water, wipe them, gently break and divide them into white and yolk. We will need only the latter, combine them with cheese, cream, dried greens, whip until homogeneous.
    7. Put the butter, previously prepared onions and garlic (if you can add any other vegetables such as zucchini, leek, celery, etc.) to the pan, on which bacon was previously fried. Fry until transparent, add chicken, bacon, continue frying for a few more minutes.
    8. In the pan, all the workpieces are joined, mixed, stewed for about 5 minutes. The dish is ready to serve.

    Recipe for multicooker


    • 0.3 kg brisket
    • 3 garlic teeth
    • 1 ½ tbsp. heavy cream,
    • ½ pack of pasta,
    • 50 ml of ketchup or tomato paste,
    • 0,15 кг «пармезана» или его аналога,
    • соль, специи.

    The order of cooking Italian yummy in a slow cooker:

    1. Fry the bacon cut into strips in the Baking mode for about a quarter of an hour. At the same time do without oil.
    2. Add to the meat garlic passed through the press, continue to fry for a few more minutes. We try not to lose consciousness from the amazingly appetizing aroma.
    3. Pour cream and ketchup into meat, sprinkle with spices, add salt. Give boil on "baking", continue until the sauce begins to thicken. When this happens, you can put the cheese grated on a fine grater in it, mix thoroughly.
    4. Spread spaghetti, which we pre-break in half.
    5. Fill with hot water so that it covers the surface of the pasta.
    6. Cook on the "Pilov" with the lid open.
    7. After the beep, mix well again.
    8. Serve pasta, not yet cooled, tattered with greens and cheese.

    Tips and tricks

    You can give the paste only a faint garlic flavor without the characteristic sharp taste, if you fry the garlic cloves in butter before cooking the sauce, and then throw them out.

    You can use any type of pasta. The main thing is that they should be made from durum wheat, and on their packaging should be noted that this product belongs to group A.

    It is very original and interesting to combine the dish with nuts (walnuts, peanuts, almonds, cashews, pine). Pre-fry them slightly, and then grind them in a blender or with a mortar. Nuts pasta sprinkled immediately before serving to the table.

    If you are cooking carbonara with chicken fillet, try not to defrost it in the microwave, it should be done in natural conditions, otherwise the taste of the finished product will deteriorate.

    Main products

    • For carbonara take spaghetti durum wheat, high class. The thinner the pasta, the better the sauce will be distributed to them. They need to be cooked in large quantities of salt water, and up to the state of “al dente”, that is, “on a tooth”, a little undercooked.
    • It is ideal to use pancetta - traditional Italian bacon. In fact, it is a fatty piece of pork belly, dried in salt, sage and rosemary. Guanchiale is also suitable - salted, uncooked pork jowl. Well, if you could not find them, feel free to take a piece of dried bacon or smoked bacon.
    • Pecorino romano cheese will do. If you do not like its harsh taste, you can substitute parmesan, which is perfectly suited to this dish.
    • Cream can be added to a paste or cook carbonara without them. Suitable fresh dairy product, fat content of 10-15%.
    • Eggs form the basis of the sauce, they combine all the ingredients together and reach the readiness of the heat of freshly cooked pasta. They must be fresh! For the perfect sauce for every 0.5 kg of spaghetti, 3 eggs and 1 cup of cheese are taken.

    Cooking technique

    The most important thing in cooking pasta carbonara is to introduce the sauce so that it does not curl on contact with hot pasta. To prevent the eggs from rolling, cooks go for various tricks: they let the pasta cool for a few seconds, put the pasta together and a little cold sauce, etc. But in general, the technique remains the same:

    - you need to fry bacon,
    - prepare a raw fill of cheese and eggs,
    - boil pasta,
    - add pouring and bacon to spaghetti,
    - Sprinkle with grated cheese and sprinkle with freshly ground black pepper.

    If you properly prepare all the products and enter the sauce, then there should be no difficulties with the uniform distribution of the egg-cheese mixture. Strictly follow all the recommendations in the recipe with a photo, and you will surely succeed!


    • spaghetti 150-170 g
    • bacon 100 g
    • 15% cream 150 ml
    • pecorino or parmesan 50 g
    • 1 egg yolk
    • salt to taste
    • black pepper peas 5 pcs.

    How to cook spaghetti carbonara

    1. At first I put water on the spaghetti. While she was boiling, in the meantime I sliced ​​bacon into thin slices (without skin).
    2. She put it in a heated pan and roasted for 5-7 minutes over medium heat to get the fat melted, and the bacon itself got a beautiful glow.
    3. Then poured cream into the pan. Warmed, but not boiled.
    4. Prepared refueling. To do this, in a small bowl, put together raw egg yolk and grated cheese (left a little for serving). Stir with a fork.
    5. In a mortar pounded several black peppercorns.
    6. Meanwhile, the water was already boiling. I salted her and boiled spaghetti - 1 minute less than indicated on the package. Slightly undercooked pasta combined with bacon and cream (at that time they will still be warm, but they will have time to cool to room temperature). Stirred with a spatula.
    7. And immediately, without hesitating a minute, I sent the egg-cheese mixture to the pan. Quickly mixed. Due to the heat of the spaghetti, the cheese will melt, the egg will reach the desired degree of readiness and it will not curdle - firstly, a lot of cheese is used, secondly, only the yolk, and bacon cream will slightly lower the temperature of too hot spaghetti.
    8. As a result, the sauce will completely envelop the pasta, soak it and saturate the taste of bacon and cheese.

    Spaghetti carbonara should be served immediately after cooking, sprinkled with grated cheese and freshly ground black pepper on top (you can spare it).

    Agree, it is not necessary to visit expensive restaurants at all, even at home it is quite possible to cook carbonara - very tasty, delicate and fragrant. The main thing is to buy a piece of bacon, good spaghetti and the right cheese. Enjoy your meal!

    How to cook classic pasta "Carbonara"?

    The classic recipe involves the use of some ingredients that are not all heard, and they are quite difficult to find in stores - this is pancetta and pecorino.

    Therefore, we will prepare the dish with bacon and regular hard cheese.

    Cooking process:

    1. Eggs are hammered into a deep bowl, mix well with a whisk, add seasonings (for example, salt and pepper). Then put half of the cheese there, which was previously rubbed.
    2. The rest of the grated cheese mixed with black pepper in a separate container.
    3. Put spaghetti in boiling water and boil almost until cooked, they should be slightly firm.
    4. Cut bacon into rectangular pieces and fry in a pan in olive oil.
    5. To him pour a mixture of eggs with cheese and heat the sauce.
    6. Place the pasta on a dish, pour it over the top with bacon sauce and sprinkle with the remaining cheese.

    Add mushrooms to the recipe

    At home, pasta can be made not only according to the traditional recipe, but also with other products. For example, you can add mushrooms. Ideal champignons.

    Pasta "Carbonara" with chicken in cream sauce

    Do you want to cook an interesting, rich and, most importantly, not too expensive dinner? Pasta "Carbonara" with cream and chicken is a great solution.


    Start by making the sauce. Classic is prepared only from egg yolks and parmesan, but the cream will help make the sauce more creamy and make it easier when mixed with hot spaghetti.

    Adding yolks alone or whole eggs is a matter of taste. Those who love thick, fat, rich sauces, can take the amount of yolks, equivalent in weight to a pair of whole chicken eggs.

    Beat eggs, yolks and grated parmesan with salt, pepper and cream.

    While the pasta is boiling, chop the bacon and fry it in olive oil until crunch. Put the crispy pieces on napkins, and then cut them. Drain the remaining fat in the pan, but leave the pan itself: its residual heat will help to gently heat the sauce, preventing the eggs from curling, and the bacon slices stuck to the bottom and the remaining fat will add flavor.

    When the spaghetti is ready, quickly fold it in a colander, not too carefully shaking off excess water: starch from it will help tie the sauce and pasta. Transfer the paste to a pan of bacon, stir quickly, and then begin to pour the mixture of yolk and cream in portions, stirring continuously and vigorously. Add bacon and greens.

    Serve immediately, lifting the pasta from the bottom of the dish, where most of the sauce always accumulates.

    Some greens and grated cheese before serving will never be superfluous.