Today the word "pasta" is known throughout the world, as well as dishes made with this wonderful invention of an unknown Italian. However, what about the Italian's not so simple. There are many versions about the origin of the well-known pasta - their appearance is attributed to the Chinese, the ancient Egyptians. History does not detail, but in the minds of most pasta and everything connected with it is to Italy. And pasta carbonara with cream - the most Italian of Italian dishes. And today it was she, pasta carbonara - the heroine of this article.
How is it that this simple meal of Italian miners (carbonara and this is translated collier), which costs a penny, became popular in many countries on different continents, and is served today in the most prestigious and expensive restaurants. It's simple: it is very tasty and you can make a meal without too much difficulty. You just need to learn a few basic rules that we want to share with you.
But before you submit the recipe of spaghetti carbonara with cream, let's talk a little bit about the product. For the production of this paste (in Italy, the word refers to all kinds of pasta, regardless of the form) apply only flour from durum wheat. To it is added water, and as a result gets the most delicious pasta, from which you can then cook indescribably delicious dishes: pasta with sauce bolognese, lasagne, cannelloni, pasta carbonara with cream and without cream.
Contrary to popular belief about the dangers of flour to the figures from the Italian pasta does not get better. Furthermore, they are useful for the organism since they contain a sufficient amount of B vitamins and various mineral substances. In particular, potassium, calcium, magnesium, iron, phosphorus and even. And if you do not abuse the fatty sauces (ie they do pasta too calories), the pasta made of regular flour and the right technology, it may be present at our table several times a week.
Recipe many favorite spaghetti carbonara sauce has many variations. We will offer you the several varieties of this dish and hope that you will certainly try to cook them. And if at least one recipe you like, and you make it in your culinary piggy bank, we will assume that this article is written in vain.
Before presenting the first pasta recipe, we consider it necessary to note that over the presence in carbonara sauce ingredients such as cream, opinions diverge professional chefs. Some people believe that classic Italian recipe never included cream, others hold the opposite opinion. We will try to present all the options, and the choice is always yours.
Pasta carbonara with cream
Ingredients:
packaging pasta
150 grams of bacon
2 eggs
100-150 ml cream
100 grams of Parmesan or pecorino (cheese may be a mixture)
1-2 tablespoons olive oil
clove
green basil
salt, pepper and nutmeg to taste
Cooking method:
Pasta and sauce are prepared in parallel.
To prepare the sauce, chopped garlic and bacon should be fried in olive oil. In a separate bowl, mix together the eggs, cream, cheese, pepper, nutmeg and chopped basil. All the lightly beaten.
Cooked pasta to lay out in the pan fried with bacon, pour this sauce and turn off the fire. Mix well, add a little water in which the cooked pasta. Pasta carbonara with cream ready.
Serve on warm plates.
Pasta carbonara
Ingredients:
Packaging spaghetti
200-250 grams of pancetta (Italian bacon variety)
2 eggs plus one yolk
tablespoon olive oil
100 grams of grated cheese (ideally - 50 grams of pecorino and parmesan)
salt and freshly ground black pepper to taste
Cooking method:
Put a large pot on the fire with water for cooking pasta and proceed to the preparation of the sauce.
Sliced pancetta lightly fried in olive oil and spread in a bowl. Add the egg, egg yolk, cheese, a few spoonfuls of water in which the cooked pasta, salt and pepper, mix well.
Put hot pasta into the sauce and stir again. Pasta Carbonare ready. Serve on warm plates.
And another recipe you want to share.
The classic version of spaghetti carbonara
Ingredients:
Packaging spaghetti
250 grams of bacon
4 raw yolk
150 grams of a mixture of parmesan and pecorino
2-3 tablespoons olive oil
2/3 cup dry white wine
2 garlic cloves
salt and pepper to taste
Cooking method
Bacon cut into strips and fry with garlic in olive oil, add the wine and evaporate slightly to departed spirits. Cheese mix with the yolks. Hot pasta put in a bowl with the sauce, add the fried bacon, pepper and stir.
Serve on warm plates.
We recommend that read: Recipes Spaghetti Carbonara
Contents:
The classic recipe for pasta with Bolognese sauce
Pasta with Bolognese sauce
Italian cuisine is famous all over the world, and one of the main dishes of this cuisine is spaghetti, or more familiar name for us - pasta. These dough products in Italy have a common name - pasta that actually translated means dough. They are trained every day, and thanks to the rich imagination of the Italian housewives who came up at the time a lot of sauces, whenever you can cook pasta with fresh taste. A classic example of typical Italian dishes - pasta with Bolognese sauce.
It is not hard to guess that the birthplace of this wonderful sauce - the city of Bologna, which, however, is not only famous for this, and the fact that the oldest university in Europe is precisely Bologna. About Bologna can still tell a lot of interesting things, but we are talking not about the history and geography, and about cooking, and therefore turn to the recipes. But first, a little about the secrets of cooking this dish.
Trifle in this matter. It is important to everything from slicing vegetables (it must be very small), the choice of meat to a temperature of quenching.
So, in Bologna sauce taking pork and beef, it will give it a more intense flavor and aroma. Stir-fry vegetables and stuffing should be at a high heat, must also be carefully monitored to ensure that the stuffing is not formed lumps, that is in the process of cooking all the time it needs to stir.
Many seem strange mixture of wine and milk. Here, the sequence is important - first milk (until completely absorbed), then wine (they also have to soak up all the sauce ingredients).
The last stage is the longest. Two hours - a minimum period of professional chefs usually stewed sauce for about 4 hours. For a long time, but the result is worth it. And now the recipe.
The classic recipe for pasta with Bolognese sauce
Ingredients:
Packing of pasta, spaghetti or tagliatelle
1 onion
1 carrot
1 stalk of celery
100 grams of pancetta
300 grams of ground beef
300 grams of minced pork
a glass of milk (cream)
cup dry red wine
800 grams (one large bank or two small) tomatoes in their own juice
a mixture of Italian herbs
2-3 cloves of garlic
2 tablespoons olive oil
30 grams of butter
salt, pepper and nutmeg to taste
Cooking method:
Carrots, onion, garlic, celery and pancetta (Italian bacon is) very finely chopped. In a deep skillet heat the olive oil, add the butter and fry all this beauty 7 minutes.
Add the vegetables and continue browning ground beef over high heat, stirring all the time and breaking up clumps in which minced strives to meet. It takes 7-10 minutes, too.
Pour the milk and cook until stuffing it is completely absorbed. The next step - add the wine and cook again, stirring until the sauce thickens.
Now we must add the mashed tomatoes with juice, herbs, salt and all other spices, mix well, cover and put in the minimum fire to slowly stewed sauce. This process will take at least 2 hours. In the process it is necessary to stir the sauce and add hot water if it becomes too thick.
It remains to boil pasta. If you like Italian, then they should be slightly undercooked. Italians say - "al dente," which means "to the tooth". Inside makaroninka hardish.
Arrange the pasta or any other pasta on plates, pour the hot sauce. Separately, apply grated Parmesan.
Pasta with Bolognese sauce
Ingredients:
Packing of pasta or spaghetti
700 grams of minced meat
1 large onion
1 large carrot
800-gram bank tomatoes, canned in own juice
a couple of celery stalks petiolar
2 garlic cloves
100 grams of grated parmesan
100 ml dry red wine
3 tablespoons olive oil
salt, pepper, nutmeg, marjoram
Cooking method:
Onions, carrots, celery, garlic and finely chop and fry in olive oil for 5-7 minutes. Add ground beef and cook over low heat for 10 minutes. Pour the wine, bring to a boil, then add the mashed tomatoes with juice and bring to a boil again. Add salt and spices, cover with a lid and cook the sauce over medium heat until it becomes thick and almost uniform.
Boil the pasta. Hot paste decompose on plates, pour the hot sauce and sprinkle with grated Parmesan cheese. This is delicious!
Note. If the sauce get too much, it is quite possible to use the next day, he did not get worse after the warm-up, some chefs and generally assert that he insisted it only gets more delicious.
Quite possibly, our soup, for example, on the second day after cooking also has a vibrant taste than immediately after preparation. However, we are talking about the bolognese sauce. So it can even be frozen and used in critical situations when you need to quickly and satisfying to feed a family or guests.
Macaroni or spaghetti with Bolognese sauce are a lot of variations. Each family has their own secrets of cooking. You also can experiment with spices, meats, but the basic principles of cooking must be followed.
Bon Appetit!
We recommend that read: Lasagna with Bolognese sauce
