How to make carbonara sauce: serve Italian dinner and learn the secrets of the “right” pasta

The history of the sauce is overgrown with legends. The main version: carbonara paste - the food of coal miners (from the Italian “carbon” - coal), people who spent a long time in the woods to harvest charcoal. Taking what was always at hand - fresh quail eggs, a little smoked corned beef (pork belly, ribs), sheep cheese - they worked wonders, turning spaghetti boiled in a pot into a symbol of Italian cuisine along with pizza. Another version says that only black pepper resembles coal dust, with which mistresses sprinkle refreshments, and the sauce was invented at the end of the last century near Rome.

Carbonara Sauce Recipes: 4 Options

Be that as it may, the classic recipe for carbonara sauce remains unchanged. At the same time, the ingredients for the Italian sauce can change: for example, there is carbonara without meat and without eggs, with mushrooms and cream. Italians also use carbonara for pizza. It is prepared in the same way as for spaghetti, but without the ham, which is already on the test. The sauce goes well with tomatoes, olives and Italian herbs.

An important question is how thick the carbonara sauce should be. The rule of the original recipe is “1 + 1 = 1”: one egg and one yolk per serving. If you observe it, the mass will be the desired consistency. However, if you cook for guests and calculate the number of people is difficult, you can dilute the dish with two or three tablespoons of water. There are recipes that suggest using cream for lovers of a more liquid mass, add mushrooms or make carbonara sauce without eggs.

Each recipe is good in its own way and will become a wonderful Italian dinner in Russian cuisine. Below is a step-by-step recipe for carbonara sauce in a classic version, as well as its other types for spaghetti and pizza.

Classic for spaghetti

What are we preparing from:

• spaghetti - 300 g;
• pork necks - 200 g;
• grated "Pecorino" - 100 g;
• olive oil - 30 ml;
• four eggs;
• freshly ground black pepper;
• garlic - two cloves.

Stages

1. Boil spaghetti.
2. Finely chop the garlic, fry in olive oil.
3. Remove the garlic from the pan, fry the chopped pork necks in this oil.
4. Mix two whole eggs and two yolks with the necks in the oil, pepper and sprinkle with grated Pecorino cheese.
5. Immediately pour the pasta sauce, and serve.

White with mushrooms

What are we cooking from

• mushrooms - 150 g;
• bacon - 200 g;
• grated Pecorino or Parmesan - 200 g;
• olive oil - 30 ml;
• cream - 150 ml;
• freshly ground black pepper, salt;
• fresh origano, basil.

Stages

1. Thin the bacon and mushrooms, fry.
2. Pour the cream into the ingredients.
3. Add garlic, a portion of grated cheese.
4. Simmer until thick over low heat.
5. Finely chop the Italian herbs, add to the sauce, pepper and sprinkle with the remaining grated cheese.

Creamy with eggs

What are we preparing from:

• bacon - 200 g;
• Pecorino and / or Parmesan cheese - 100 g;
• olive oil - 30 ml;
• cream - 150 ml;
• six yolks;
• garlic - one clove;
• freshly ground black pepper, salt.

Stages

1. Crush the garlic, fry it, remove from the pan.
2. Cut the bacon, fry.
3. Combine the cream and yolks, beat with a mixer.
4. Add bacon to the mixture, slightly warm, avoiding egg folding.
5. Grate cheese, add to hot mixture.
6. Sprinkle with pepper.

For pizza

What are we preparing the sauce for them:

• cream - 100 ml;
• Parmesan cheese - 30 g;
• garlic - two cloves;
• yolks - two pieces.

What do we cook pizza from:

• warm water - one glass;
• flour - one glass or more (according to the need of water);
• olive oil - two tablespoons;
• one egg;
• medium tomatoes - three pieces;
• olives, Italian herbs (oregano, basil, marjoram) - to taste;
• ham - 200 g;
• grated cheese - 200 g.

Stages

1. Before preparing the carbonara sauce, you need to knead the pizza dough: pour water in a sifted flour, add egg, oil. Knead, roll. The dough should be soft.
2. Prepare the sauce: fry the finely chopped garlic in olive oil, remove it. Separately, mix the yolks and cream in a bowl, pour the mixture onto hot oil. Warm slightly, add grated Parmesan.
3. Pour the resulting sauce onto the dough, evenly distributing.
4. Thinly cut the ham and tomatoes, put on the dough.
5. Add chopped olives, herbs (herbs). Spice up.
6. Sprinkle grated cheese on top.
7. Cook for 15 minutes at 200 ° C.

According to the description of the chefs, there are about ten thousand sauces for pasta in Italy. But it was carbonara that gained world fame. The original recipe for carbonara sauce for spaghetti is easy to prepare at home, and probably therefore very popular. Americans add bacon and cream to it, Russians can use ham and onions, Europeans can use many varieties of dried foods and aromatic herbs. If it is interesting to try the classic carbonara pasta, it is better to go to Rome or the Lazio region, to the homeland of the sauce, where only Italian ingredients are used to cook it.

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