How to cook pasta pasta?

Many of us like italian food. One of the most popular dishes, known far beyond this state, are the Carbonara pasta , the recipe of which you will learn from today's article.

Classic version: a set of products

An unchanging component of traditional Italian pasta is bacon, pre-fried to a beautiful golden hue. Also this national dish is easy to recognize by the presence of a sauce, which is distinguished by an unforgettable saturated tart taste. In the composition of such a spicy dressing, fresh eggs and cheese are always present. To prepare a similar dish, you need to prepare all the necessary ingredients in advance. In your kitchen cabinets should be:

• 200 grams of spaghetti.
• Two raw chicken eggs.
• 140 grams of gunchiale. If necessary, it can be replaced by panchetta.
• 130 grams of pecorino cheese romano.

In order for you to get the classic pasta carbonara, the above list should be supplemented with four pinches of black ground pepper.

Technology of preparation

First you need to do gunchiale or panchetta. They cut into thin long blocks. After that, in a separate bowl, carefully beat the eggs and combine them with a couple of pinch pepper and half of the previously grated cheese. All thoroughly mixed until a homogeneous mass is obtained.

In the remains of cheese pour two pinches of ground pepper and put aside. To make you get really delicious Carbonara pasta, the photos of which will be presented later, the main ingredient is boiled in boiling water with the addition of a small amount of olive oil. Ready spaghetti is thrown into a colander to get rid of excess liquid.

In a preheated and oiled frying pan pan is cut pancetta or gunchiale and fry until the slices of bacon becomes transparent. After that, the dishes are removed from the plate and cooled. The cooled contents of the frying pan are mixed with the sauce and heated to minimum heat, not forgetting to stir constantly. Then there is sent the cooked spaghetti. Before serving, the dish is sprinkled with the remnants of grated cheese.

Carbonara macaroni with wine: list of ingredients

The dish, cooked according to this recipe, is quite high in calories. Therefore, it should be used with caution by those who watch the figure. If you decide to pamper yourself and your loved ones with this unusual treat, then try to buy all the necessary products in advance. Before proceeding with the process, make sure that you have at your disposal:

• 400 grams of thin spaghetti.
• Two fresh chicken eggs.
• 200-300 grams of bacon or ham.
• 150 milliliters of dry white wine.

In order to have real carbonara pasta (a recipe with a photo you can see in today's article), the above list should be supplemented with three tablespoons of quality olive oil, two cloves of garlic, salt and pepper.

Process description

First, cook spaghetti. While they are cooking, you can cut and lightly fry the bacon. After five minutes, white wine is added to it and evaporated until the alcohol smells disappear.

Meanwhile, well-beaten eggs are mixed with pre-grated cheese and finely chopped garlic. Have time to cook spaghetti in one dish with the resulting sauce. After that, the ready-made pasta of carbonara is transferred to a beautiful plate and served to the table.

Option with cream

The dish, cooked according to this recipe, is incredibly tasty and nutritious. Before you start the process, you should stock up on all the necessary products. In your kitchen should be:

• 150 grams of smoked bacon.
• Three raw chicken eggs.
• 300 grams of spaghetti.
• 50 milliliters of cream.
• 150 grams of hard cheese.

In order to make delicious and nourishing pasta of carbonara, it is desirable to add the above list with a clove of garlic, three tablespoons of quality olive oil, salt and black pepper.

Spaghetti is boiled in boiling water, guided by the instructions on the package. While they are preparing, you can start refueling. In a heated frying pan fry the pre-cut loin and chopped garlic. In a separate bowl, pre-beaten eggs, cream and grated cheese are combined. As a result, you should get a fairly thick homogeneous mass.

When they have cooked pasta, they are thrown back in a colander, in order to drain excess liquid. After that, they are sent to a frying pan to a toasted loin. There also add a mixture consisting of eggs, cheese and cream and a half-minute warm up on low heat. After thirty seconds the pan is removed from the plate. The finished dish is transferred to a deep container. Before serving, it is desirable to decorate it with tomatoes and fresh herbs.