Pasta Carbonara with bacon and cream classic
Cooking time35 min
The pride of Italian cuisine - recipe of pasta in just 9 steps. Recipe classic pasta Carbonara with bacon in a creamy sauce for many will be a pleasant discovery. The dish is so versatile that it fits any occasions. Especially please it hurried Housewives who do not want to spend a lot of time in the kitchen. Some 20 minutes, the second ready and delicious!
Recipe classic pasta Carbonara with bacon in a creamy sauce for many will be a pleasant discovery. The dish is so versatile that it fits any occasions. Especially please it hurried Housewives who do not want to spend a lot of time in the kitchen. Some 20 minutes, the second ready and delicious!
My favorite dish after a trip to Italy. I loved this spaghetti (in my childhood I dimmed them with caviar, which my father brought back from business trips), but on this trip I fell in love with them truly and forever. For several years, I order in different cafes and restaurants only Carbonara. And the most delicious one I tried at the usual cafe at the movie theater somewhere in Shabolovka. And then, finally, made it myself. I really liked it. Almost like in Italy.
To start, cook the spaghetti. Better to cook them at the same time with the sauce to keep hot. That is once put to cook the pasta, then start cooking the sauce. What pan for the pasta Carbonara is better to use? Take a deep pan, with high sides, such, where to put the dish entirely.
Pour water in a suitable volume of the pot, put on the stove and bring to a boil. You can use boiling water from the kettle, this will speed up the cooking process. If you cover the pan with a lid the water will boil faster. Add salt. Dip it in the water the spaghetti so that they don't break. The lower part of them after getting wet will become soft, allowing submerging the pasta in a spiral. Cook the pasta in boiling water for 6-8 minutes
How much and how to cook pasta (pasta)? In the classic form of the paste must be as al dente, half slightly hard inside. Boiling is highly dependent on the composition and manufacturer. Usually the packaging indicates the approximate cooking time - focus on him. Drain through a colander, and the pasta drizzle with olive oil and stir. You can cover the pan with a lid if the sauce by this time not ready.
Prepare the food for the sauce. What cream is better to take? I take cream 20% fat, it will make the sauce more delicate, creamy. Herbs - Italian blend ideally. If there are none, you can take your favorite seasoning blend. Or limit dried rosemary and Basil.
How to slice bacon? Slices of bacon cut into pieces of square shape. Heat in a pan olive oil and fry the bacon until Golden over medium heat, stirring all the spatula. If desired, olive oil can be replaced by any other. Make sure that the pan is not wet, otherwise the butter will sizzle. If the fat from the bacon began to crackle and steam, reduce heat.
Pour into the pan the cream, stir. If diminish the fire, put it on medium. Simmer all, stirring, for one minute.
Add the sauce, Italian herbs, pepper and salt. Mix.
Put in a pan the pasta and gently mix. Hold down the fire dish for about one minute that all is well warmed. Remove the pan from the stove.
Add the pasta raw egg yolk and quickly stir it so that the yolk spread around the dish. Here you may have doubts about using raw egg yolks. If you are sure of its quality and want to stay calm, this step can skip. Put pasta Carbonara on plates, sprinkle with grated Parmesan cheese to taste. Garnish the dish with a leaf of fresh Basil and slices of cherry tomatoes.