Italian cuisine: pasta carbonara three recipes with cream

Cook the pasta carbonara with cream for very simple recipe, which may well be used for everyday menu. This is a great way to save time, but do not lose the taste and quality of food.

Pasta carbonara with cream

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It should be:

350 g of bacon;

4 yolks of eggs;

100 g of Parmesan;

200 ml of 10% -s cream;

2 garlic cloves;

60 ml of olive oil.

How to prepare:

1. Heat the olive oil in a skillet.
2. Clean the garlic, finely chop and sauté for a minute.
3. Cut the bacon into small cubes and add to the bowl. Fry it for 3-5 minutes over moderate heat, constantly interfering with a shovel.
4. Whisk whisk the cream with the egg yolks, pour the mixture into a saucepan with vigorous stirring.
5. Add the grated Parmesan, let it melt and immediately remove the sauce from heat.
6. Serve it immediately, watering spaghetti or another kind of pasta.

Pasta carbonara with white wine

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Try a more sophisticated version of the Italian dishes, more suitable for a festive hot. Wine gives it necessary for a special occasion grace and zest, and cheddar with its expressive taste emphasizes the creamy tenderness sauce. It should be:

500 ml of 10% -s cream;

200 g of bacon or bacon;

100 ml of dry white wine;

70 g of Parmesan cheese and cheddar;

2 egg yolks;

3 garlic cloves;

20 g of fresh basil;

1/2 h. L. black pepper;

60 ml of olive oil.

How to prepare:

1. Start cooking, as in the previous recipe with frying chopped bacon with garlic.
2. to Pour wine, stir and simmer until the alcohol has evaporated, and then enter a trickle low-fat cream with the yolks.
3. Extinguish all to reduce the volume of slurry in the third.
4. Grate parmesan and cheddar cheese on a fine grater and stir in Carbonara.
5. pepper it.
6. Boil the pasta, to shift it right into the sauce, stir, warm and set aside.
7. Arrange the dish servings, sprinkle with chopped basil.

pasta Traditional Italian recipe carbonara

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And here is the recipe for authentic traditional Italian cuisine. However, keep in mind, it uses a special cheese "Pecorino Romano", made from goat's milk and has a rather peculiar taste. However, this is true carbonara. It should be:

250 g guanciale (salt pork jowl jerked with spices) or pancetta;

3 chicken eggs;

100 g pecorino romano;

150 ml of 20% -s cream;

40 ml of olive oil.

How to prepare:

1. Fry the pancetta cut into strips in olive oil and place in a bowl.
2. Shake separate eggs with cream and pour on the same pan.
3. immediately mixed in the scrambled shredded pikorino and melt, stirring paddle.
4. Carbonara in Italian - is mixed with crispy pancetta thin spaghetti, filled with cream and egg sauce with cheese.