Главная » Cooking » Cooking spaghetti carbonara, step by step recipe with photos

Cooking spaghetti carbonara, step by step recipe with photos

  • pancetta (bacon)
  • black pepper
  • spaghetti
  • pecorino romano cheese
  • . and nothing more
  • egg

Traditionally, the word «pasta» refers to the so-called pasta, which is prepared.

Pasta carbonara is a spaghetti with thin slices of bacon, poured on top with egg and cheese sauce.

Traditionally, the word «pasta» refers to the so-called pasta, which is prepared.

With the use of a whole egg, I liked it more than with one yolk.

Sauce only yolk tastes sticky.

Just in case, keep in mind that raw olives are inedible.

The guest, so they were probably throwing raw olives, and not pickled. but where can I get fresh olives ??

agree with olvakov parmesan is quite like for carbonara

Once I watched a program on some channel, showed eateries (small restaurants) in Italy, how they cook pasta, and no feldepers names were mentioned, just pasta was called by them. So there everyone had the same principle, while spaghetti was being cooked, the sauce was poured: Olive oil was poured into the pan, heated, garlic was thrown when it was fried it was thrown away. Then black olives were thrown into this oil, fried.

When they are fried they threw tomatoes, when they are cooked they throw grated cheese, melt it and mix it with the rest of the ingredients, pepper it with red pepper.

When spaghetti is ready to drain water (not before, not after cooking, rinsing is categorically forbidden, otherwise the sauce will not be absorbed) and mix them with the sauce. AND EVERYTHING! the only difference is that some of them added mushrooms in front of olives. I tried it myself, it turns out quite tasty.

Only I didn’t have macerela, I picked up not very dry and moderately salty cheese. Spaghetti is not for the sake of advertising, I will say I take only those that are imported from Soviet times, which seems to be maltaliatti

Fry bacon on a dry skillet.

what oil to fry bacon?

The recipe is almost authentic. But cream is already a modern cooking supplement, well, the poor shepherds didn’t have cream.

Made this pasta with quail eggs.

It turned out just fine!

The dish is ingenious in its simplicity. Insanely delicious!

In my opinion, 90% of success is cheese.

It seems to me that when using yolks alone, the taste is richer, and the consistency is more pleasant.

The dish is ingenious in its simplicity. Insanely delicious!

In my opinion, 90% of success is cheese.

It seems to me that when using yolks alone, the taste is richer, and the consistency is more pleasant.

Seen a bunch of rollers. I was looking for those where Italian chefs cook pasta.

Absolutely everything is done differently. Someone added a martini, someone cream 1 sl, a spoon, garlic, someone adds only yolks, some eggs whole, who fry bacon to a crispy state. so, in general, I did not find a classic recipe: (Personally, I add a little wine. A bit of a jigger 🙂 it turns out very piquant and fragrant

The recipe is good.

Only in the most authentic recipe, instead of pancetta, gunchala is used (dried pork cheek seasoned with salt and black pepper). Another important note: so that the eggs do not curl into "omelette", you need to add to the egg-cheese mass a little water, in which spaghetti was cooked (quite a bit).

It is correctly noted that it is necessary to use exactly pecorino novel.

Nevertheless, the variant of mixing pecorino with parmigiano riggano is very common, as a result of which the sweetish nutty taste of the latter stabilizes the salty taste of pecorino.

I agree with the Guest — I heard that it is right to add only yolks, and then with eggs you get just scrambled eggs, and yolks form a creamy texture.

I tried this.

I like garlic more. Another stumbling block to the egg, how authentic is only the yolk or the whole?

This recipe is really the right classic. The recipe should not be either wine or cream, if you want the original taste, as it should be.

Everyone, of course, can add what he wants, but then it will not "carbonara paste".

Pasta opened in a new form for me after this recipe

we here with a friend in general have prepared. we didn’t have it all, so we weren’t stewing, we took the cheese "Russian", some ham, cream 11%. The horror of what happened. We really never even cooked pasta before.

What is the worst thing about this bodyagi is still a lot left.

no cream Cook properly, without amateur)) http://www.skillopedia.ru/material.php?id=3241&slide = 0

At what exact moment to add cream?

I agree, using cream turns out to be tastier 🙂

In general, I agree, the recipe using cream is tastier 🙂

I tried to replace the cheese on the usual royal.

It turned out very tasty!

Sorry, maybe I’m wrong, but the recipe for this pasta allows the use of parmesan cheese.

And a small addition to the sauce — cream.

Pecorino Romano — Italian Hard Sheep Cheese. in this recipe, it can be replaced with Grana Padana or Parmigiano Ridzhano (only non-Lithuanian) cheeses. Do not consider it a mockery, but these cheeses without problems can be bought in Moscow (and possibly in Kolomna), relatively inexpensive. and with other cheeses will be completely different.

What kind of pecorino romano cheese? I live in the provincial town of Kolomna.

We have a very small selection of cheeses (((This makes me very sad.

Could you advise a replacement for this cheese?

О admin

x

Check Also

Simple recipes

What are simple recipes? Those that contain no more than five ingredients? Or those whose description consists of three points? ...

Simple tiramisu, step by step recipe with photos

200 g mascarpone cheese 2 tbsp. l flavored coffee "Montana" 2 tbsp. l liquor "Amaretto" powdered sugar eggs — 2 ...

Simple shortbread cookies, step by step recipe with photos

flour — 250 g + some more for sprinkling the table butter — 180 g Yolks — 2 pcs. sugar ...

Just the main thing: wine

Why are the wines of Bordeaux, Burgundy, Champagne expensive — and even very expensive, and the wine in packs is ...