Carbonar paste: the best recipes with ham, bacon, mushrooms, chicken, shrimp, minced meat, salmon with creamy sauce. How to cook cream sauce for carbonar paste: Recipe

Carbonar paste preparation at home.

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In Italy, different types of pasta are called paste. Paste with carbonar sauce is especially popular. Let's become part of the Italian culture and try to cook carbonar paste at home.

Preparation of carbonar paste in a slow cooker: a classic Italian recipe step by step with a photo

This dish is considered a classic of Italian cuisine. Its basis is pasta prepared with a large amount of sauce from the saline of pork bolder (guanchiala or pantis), eggs and cheese (sheep Pecorino and Parmesan).

A classic recipe requires simultaneous cooking and pasta. Moreover, the pasta reaches complete readiness in hot sauce. A multicooker, a modern kitchen unit, is perfect for preparing this delicious dish.

Italy has its own method of cooking. In the traditional "classic" sauce recipe do not turn on.We offer several options for carbonar paste for multicooker:

Option 1

We need such products

bacon - 200 g
spaghetti or long noodles - 300 g
garlic - 2 teeth
onion - 1 pc
cream (preferably low -fat) - 220 ml
basil - 5 branches
Parmesan - 150 g
egg - 1 pc
water - about 0.5 l
salt, pepper - to taste
vegetable oil (preferably olive) - 30 ml

Cooking method:

cut the bacon strips
chop the onion with garlic
pour oil in a multicooker bowl
install the program "Frying" (or "Baking") for 10 minutes
pour the bacon with onions, slightly brown
send garlic there and, stirring, fry
pour the cream after 10 minutes

lay out spaghetti, having previously broken in half
pour hot water so much so that the surface of the pasta is completely covered
add salt
mix well
set the "rice" mode (or "cooking" for 15 minutes)
grate cheese on a fine grater
separate the yolk from the protein
mix yolk and cheese

when it remains for about 2 minutes until the end of cooking, pour the yellow mass into the multicooker bowl
throw the cut basil and pepper
mix well so that the sauce is evenly distributed through the paste

Option 2

Ingredients:

any pasta - 250 g
brisket - 140 g
hard cheese - 70 g
ketchup - 1.5 tbsp.
liquid cream - 1 cup
garlic-1-2 teeth
salt and pepper

Process:

cut the brisket strips
chop the garlic finely
fry everything in the "baking" mode (pre -set the timer for an hour)
pour the ketchup with cream
pepper and salt to taste
pour the cheese grated
drink to thickening
put the pasta
pour boiling water so that it covers the paste
transfer the "pilaf" mode
we rewing the time remaining on the timer

Option 3 (vegetarian)

You will need:

penne - 200 g
zucchini zucchini - 2 pcs. (small)
yolk - from 1 egg
any cheese - 100 g
cream - 1.5 cups
garlic - 4 teeth
luke - 1 head
vegetable oil - 2 - 3 tbsp.
herbs (Oregano, basil, parsley) - 1.5 tbsp.
pepper and salt

It is easy to cook:

cut the tsukkini strips, and the onion with cubes
Fry for 5 minutes in oil ("baking" or "frying" modes)
send the crushed garlic teeth there
glue the yolk and cream
pour to the zucchini
put the penn on top
pour boiling water
throw the grass with salt
cook in Spaghetti mode
sprinkle the finished dish with cheese

How to cook a cream sauce for a carbonate paste?

For a paste of carbonar, they usually use cream sauce.We bring to your attention several ways to prepare such a sauce.

Method 1 (with brisket)

Ingredients:

onions - 2 pcs
butter - 150 g
flour - 30 g
low -fat cream - 0.2 l
smoked brisket - 130 g
oregano, nutmeg, salt, pepper

How to cook:

finely chop the onion
fry it in preheated oil
sprinkle with flour and continue to be fried
cut the brisket and send to the onion
fry for 2 minutes
pour the cream
salt and season with herbs and pepper
boil 3-4 minutes
if the sauce turned out to be too thick, dilute with boiled water and heat it again to a boil

Method 2 (garlic ham)

Take:

low -fat cream or sour cream - 220 ml
olive oil - 60 ml
garlic - 2 teeth
yolks - from 4 eggs
chedder and Parmesan cheeses - 70 g
vetshchina - 100 g

Process description:

clean the garlic and slightly crush it with the press
heat the oil in a pan
fry the garlic in it
when he gives the fragrance, pull it out
fry the ham cut there in cubes there
clush the yolks with cream with a whisk (do not beat)
heat the creamy mass on fire, but do not bring to a boil
pour into a pan with ham
add grated cheese

Method 3 (cream with carrots)

Products:

butter - 1 pack
carrots - 2 pcs.
milk - 2 glasses
cream - 0.5 cups
hard cheese - 120 g
flour - 20 g
yolks - from 2 eggs
greens dried
salt pepper

Preparation:

melt the oil
fry flour in it
pour the milk with a thin stream, stirring
boil for 5 minutes
bright the yolks with cream
pour into the milk mixture
add grated carrots with cheese
salt and pepper
pour seasonings
bring to a boil and remove from heat

Method 4 (tomato-cereal)

You will need:

fresh tomatoes (or canned without a skin) - 400 g
garlic - 3 teeth
liquid cream - 0.2 l
oil for frying
basil - 6 twigs

You need to cook like this:

heat the oil
fry the garlic in it
finely chop the tomatoes and put in the oil
line
pull the prepared tomatoes
mix the resulting tomato puree with cream
heat to a boil
season with salt and pepper
pour the chopped basil

Method 5 (with paprika)

Necessary:

any soft cheese - 130 g
cream (or fatty milk) - a little more than a glass
paprika - 2 tsp.
pepper and salt

Process:

heat milk (do not boil)
add chopped cheese to it
rub the mixture to silkiness
sprinkle with pepper and salt with pepper

Method 6 (with parsley)

Compound:

fat cream - 300 g
butter - 60 g
garlic - 2 cloves
grated cheese - 1, 5 cup
chopped parsley - 1 small beam
salt and pepper

Cook like this:

dissolve the oil in the stewpan
add cream
cook, stirring, minutes 4 - 5
add the garlic crush, parsley, cheese
season to taste

Method 7 (creamy-majeic)

Products:

mayonnaise - 100 ml
cream - 150 ml
mustard - 2 tsp
pepper
lemon juice - 1 tbsp.

Stir all the ingredients thoroughly. The sauce is ready!

Method 8 (piquant)

Ingredients:

cream - 1 cup
grated cheese - 1 cup
garlic - 2 teeth
nutmeg - a third of a teaspoon
ground walnuts - 0.5 cups
salt pepper

How to cook:

heat the cream
add grated cheese
warm up until the cheese melts
season with garlic, salt and pepper
pour the fried nuts

As you can see, there are many options for making sauce. Experiment and add new notes to the usual daily dishes.

Carbonara paste with bacon and cream

Do you want to do the paste as prepared in a restaurant? This is not at all difficult. The main thing is to remember the intricacies of this dish:

paste with the sauce must be prepared quickly and immediately serve to the table.
traditionally, picorino novels from sheep’s milk are used for carbonar. Sometimes mixed with parmesan.
meat - Guanchiala or Panchetta (saline pork).
the optimal ratio of sauce and pasta 1: 1. A lot of sauce can turn the paste into soup.
for sauce, 3 eggs per 400 g of pastes are taken.
rinse the eggs thoroughly using the brush, as they are not subjected to long -term heat treatment when cooking.
the lighter and more homogeneous the sauce, the thinner and “lighter” should be pasta.
cook the paste 2-3 minutes less than indicated on the packaging. As the Italians say, a dense “nerve” should remain in the middle.
do not rinse boiled pasta.
when draining water, always leave a glass of liquid. You can dilute the sauce if it turns out to be too thick.

We offer to use the recipe using milk cream.

Prepare:

pasta (spaghetti, noodles) - 200 g
bacon with meat streaks - 300 g
cream 22% - 0.5 cups
onions - Shalot - 2 pcs.
vegetable oil - 1 tbsp.
the yolks for the sauce - 4 pcs.
yolts for decoration - by the number of servings
garlic - 1 tooth
parmesan - 100 g
white wine - 4 tbsp.
pepper - 1 tsp
oregano - 2 tsp.
salt

Cooking method:

remove the rough skin from bacon
cut 5 thin slides for decor
cut the rest of the cubes
heat the oil in a pan
fry the slides first
get them out of the pan and dry them on a napkin
fry finely chopped bacon
grind the garlic and cut the onion
throw the vegetables to the bacon and fry all together
pour the wine and let it be scurrying
cream and yolks rub out
mix part of the cheese with cream
pour into the pan
salt, throw pepper and oregano
put the paste boiled to half -consuming into the sauce and warm well
before serving, put the fried crisp bacon on top
sprinkle with cheese
gently pour the yolk on it
you can sprinkle with pepper

Carbonar paste with ham and cheese

Ingredients:

vetshchina - 150 g
egg noodles - 200 g
cheese - 70 g
eggs - 3 pcs.
vegetable oil - 3 tbsp.
garlic-2-3 tooth.
timyan - 2 tsp
red pepper - 1 tsp
salt

Cooking, as always, is very simple:

boil water
add salt and spoonful oil
throw the noodles cook
cut the ham strips
grind the garlic
fry it with ham in the remaining oil
put the paste boiled to the “Aldende” ward
shake the eggs well until smooth
add two -thirds of finely grated cheese to them
pour thyme and pepper
pour the eggs on spaghetti and knead well without letting go
sprinkle the remaining cheese
serve in heated plates

Carbonarian paste with mushrooms in creamy sauce

Mushroom

You will need:

mushrooms (champignons, oyster mushrooms, chanterelles) - 500 g
butter - 5 tbsp.
olive oil - 5 tbsp.
onions - 2 pcs
spaghetti-250-300 g
cream - 0.5 l
cheese (better Parmesan) - 120 g

Preparation:

cut the onion with cubes
in a heated pan, dissolve the butter in olive
fry the onion in it
finely chop the mushrooms and send to onions
pepper, salt to taste
add oregano
fry to boiling fluid from mushrooms
pour the cream
heat to boiling
pour grated cheese
add the sauce to boiled spaghetti
mix well
sprinkle with cheese when serving

With ham and mushrooms

Products:

pasta (any) - 300 g
mushrooms - 150 g
vetshchina - 150 g
yolk - 2 pcs.
cream - 300 ml
cheese - 100 g
olive oil for frying
dried basil - 2 tbsp.
salt and white pepper

How to cook:

boil the paste in the usual way
fry finely chopped mushrooms in preheated oil
when the liquid leaves them, add ham cut by strips
fry until golden
mix cream with yolks and pour into the pan
salt, pepper
pour the basil
cook to thickening
send boiled paste to the sauce
sprinkle densely before serving

Carbonar with salmon in creamy sauce

For cooking you will need:

paste (any shape, but better "feathers") - 200 g
salmon - 200 g
vegetable oil without smell - 2 tbsp.
lemon or lime juice - 1 tbsp.
cream - 200 ml
dried herbs (better, of course, Italian)
salt
white lemon pepper

Cooking process:

put the paste cook, and start cooking sauce yourself
cut the fillet peeled from the skin and bones with cubes about 2 cm in size
sprinkle lemon juice
fry in hot oil over high heat
you can drain excess fat
sprinkle fish with pepper and grass
pour cream
salt
stew about 4 minutes
put the finished paste in plates and pour sauce
sprinkle with grated cheese, but remember that its too rich aroma can interrupt the delicate taste of salmon

Additionally, you can add to this paste:

dill - will make the dish more familiar to Russian cuisine, because the combination of this fragrant grass with fish is traditionally for our dishes
burning red pepper, cut into thin feathers - will give paste sharpness and piquancy. Add pepper after pour cream into the pan
red caviar - truly royal decoration of the finished dish when it is served on the table

Carbonar paste with shrimp: recipe

Recipe 1

Products:

spaghetti thin - 200 g
fresh shrimp - 500 g
fat cream - 170 ml
creamy cheese - 2 tbsp.
dry white wine - 75 ml
parmesan cheese - 60 g
butter - 50 g
vegetable oil - 2 tbsp.
salt
pepper
garlic - 2 teeth
parsley - 5 twigs

Preparation:

clean the shrimp
leave a few pieces with ponytails, you will decorate the finished dish with them
heat butter and vegetable oils
fry garlic with whole teeth
after he gives his aroma, delete
fry the shrimp that left for decoration
set aside them aside
pour the rest of the shrimp into the oil and fry over low heat
salt and pepper
pour the wine and simmer until it evaporates
mix the cheese with cream and rub well
pour this mixture to shrimp
stew 7 minutes until a homogeneous structure
drink boiled spaghetti in a pan with sauce and warm
add finely chopped parsley
sprinkle with cheese before serving and put whole shrimp on top

Recipe 2

Prepare:

pasta (preferably corrugated) - 200 g
shrimp - 300 g
olive oil - 2 tbsp.
yolk - 3 pcs.
solid cheese (finely grated) - 120 g
juice of half lemon
salt

You can decorate the dish with olives and mint

Cooking quickly enough:

boil shrimp in salted water with lemon juice for about 3-4 minutes
clean them
put the pasta
fry garlic in oil to aroma and then remove it
fry the shrimp in this fragrant oil slightly
grape the yolks with cheese
hold the plate with the egg mixture above the pan, in which cook the paste. So the sauce will become more homogeneous and oily
pour boiled pasta to shrimp
pour sauce and serve

Recipe 3

You will need:

shrimp - 250 g
paste (shells, spirals) - 250 g
fat cream - 1 cup
small bulb - 1 pc.
puree from tomatoes (fresh, canned) - 100 g
salt and pepper
parmesan grated for decoration

Cooking process:

put the pasta
finely cut the onion
fry in oil until golden
send shrimp to him
fry about 4 minutes
pour in tomato puree (you can replace a spoon of tomato paste)
pour the cream
salt, pepper to taste
pour the sauce to the finished pasta
sprinkle with grated parmesan in plates

Carbonarian paste with eggs: recipe

Carbonara with yolk Pashot

You will need:

paste of any kind - 200 g
smoked lard with veins - 150 g
sheep hard cheese - 80 g
olive oil - 1 tbsp.
pepper and salt
chicken yolks - 4 pcs.
vinegar - 1 tbsp.

Cook as follows

cook the paste in boiling salted water with the addition of a spoon of oil
cut the fat subtle
fry it to a crunchy crust
put slices on a paper cloth so that it absorbs fat
grate finely cheese
boil the yolks of the PASHOT
pour pepper and two -thirds of cheese into the cooked paste.
mix well
put in heated plates
located on the sides
pour the yolks into the center
sprinkle the remaining cheese

How to cook the yolks of the Pashot:

pour vinegar into boiling water
stiring a spoon, form a funnel
without ceasing to interfere with water, gently pour the yolk into the funnel
cook 2 min
get out a slotted spoon

"Nest"

Products:

spaghetti thin - 400 g
bacon - 300 g
onions - 2 pcs
garlic - 4 teeth
white dry wine - 100 g
cream - 180 g
solid cheese - 150 g
quail eggs - 4 - 5 pcs.
cherry tomatoes - 5 pcs
green onion - 5 stems
basil - 5 branches

Cooking method:

boil spaghetti, as usual
cut onions, garlic
fry them in oil
add bacon cut by strips
pour the wine there, let it get a little evaporated
pour the cream
send spaghetti, green onions, basil and third cheese
season with salt and pepper
on a baking sheet from Spaghetti, form "nests"
pour the egg into the middle
plant the cuts cut in half
sprinkle the remaining cheese
bake at 200 degrees about 7 minutes

Carbonar with minced meat: recipe

So, for cooking, take:

pasta - 300 g
minced meat (any) - 300 g
smoked lard or brisket (to give aroma and juiciness) - 100 g
large onion - 1 pc
sour cream or cream - 2 tbsp.
salt
pepper
cheese (Gadu, Chedder) - 100 g
egg - 1 pc
favorite herbs and spices

Get the process:

cut the onion with cubes
get it in preheated vegetable oil
send minced meat and fry, stirring
throw the fat cut there
while preparing the sauce, boil pasta
salt the minced meat, season with spices
put sour cream or cream in it
sprinkle 2 tbsp cheese and stir
pour the testicular and fried minced meat into hot pasta
mix and sprinkle the remaining cheese

Carbonar paste with sausage: recipe

Not everyone loves bacon or brisket because of their fat content. Excellent carbonar paste can be made with sausage. It is especially tasty for these purposes to use sharp chorizo \u200b\u200bsausages.

But you can replace this product with the sausage that you love: sausages, smoked, ham and even milk. All the same, it will turn out very tasty.

So, let's start:

cut 150 g of sausages
cut thinly chili pepper (if you do not like too sharp, you can take less)
fry everything in olive oil with a pinch of dried garlic and several rosemary leaves
boil a pack of spaghetti (or any other pasta)
mix 1 egg, 4 tbsp. sour cream and 3 tbsp. grated mozzarella (or other cheese with a neutral taste)
pour this mixture into the finished spaghetti
send a fried sausage there
warm up, avoiding egg curls
sprinkle with basil when serving

Cook according to our recipes and please your loved ones!