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Spaghetti with carbonara sauce, step by step recipe with photos

  • 350 g smoked ham or bacon
  • 400 g spaghetti
  • 2 tbsp. l olive oil
  • 4 yolks
  • garlic — 2 cloves
  • 225 ml of cream or sour cream
  • 75 g grated parmesan
  • salt

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.

People, well, why do you add cream?

Then do not call the dish carbonara, but simply "spaghetti in a creamy bacon sauce".

The recipe is normal, just the hands of someone who does not grow out of that place. If you do not know that dairy products when heated can curl up and lack experience, just take a small saucepan and make the sauce separately, put on a small fire, stir constantly, as soon as you begin to soar stir for another minute and remove from the stove.

Continue to interfere.

The sauce will thicken, then combine the bacon, sauce and pasta.

Vika, not worth it. Get another dish

Is it possible to replace raw smoked ham with a regular one?

Delicious. Thanks for the recipe

Good day! Thank you very much for the recipe. =) I made pasta for the first time and everything turned out. My guests peppered me with praise. )) The evening was a success and I was happy.

The recipe is very simple and clear for beginners.

Very tasty thank you!

I’m lucky, I’m not a big fan of pasta (in childhood only "seashells"fried + egg with "resulting"yolk).

I don’t like fatty sauces .. BUT! Here you need cream, and sour cream is good fresh, otherwise it will be sour. And, by the way. And I’m a carbornara-cooked spaghetti, and not other products.

"Sort" Pasta listed — spaghetti, and the brand — any of the decent. And cook according to the instructions, and not in the porridge.

And if you didn’t like the creamy sauce, this is not a recipe problem, but perception.

YOUR porridge as sticky and thick, it is necessary to indicate the type of pasta and all the details turned out.

The meaning of roasting is not clear in the first place garlic. With such success, you can put the bacon on a bare frying pan. At the end of cooking it and close not to hear.

For any recipe, it would be good to have hands that do not grow in a bundle with legs.

Thank you for the wonderful pasta recipe. the cream didn’t coagulate.

My Husband ate and licked my corolla. for the first time in many, many years.

Thank you very much, everything turned out very tasty. The main thing is to file in time and not to overdo it on fire, otherwise the cream will be rolled up. Thanks for the recipe.

I recommend, very tasty!

I read reviews and wonder) girls) I generally learned to cook this pasta "approximately" as they say) boil spaghetti. Bacon or bacon, fry and crust and allow the pan to cool so that the cream to be poured does not curl, as you say. Many times she burned herself, the main thing is to cook the sauce on a slow fire.

Cream pour into a chilled frying pan and set on medium heat, or better to a minimum, but more time is needed. Add some cheese to the cream with bacon and cook until thick, but the sauce should not be thick before spaghetti is put into it ..

The sauce is slightly thick, can be diluted slightly with water. Boil the spaghetti, drain and run into the sauce, cook on low heat for about five minutes.

Then, put the pasta on a plate, put the yolk on top !! and sprinkle with parmesan. The main thing on a slow fire, let him languish) Bon appetit

I tried to do) because

Husband loves pasta, and especially Carbonar) and at home everything was except cheese, but still decided to do it. It was all in haste and as students) boiled pasta) took up the sauce)) instead of bacon, the sausages were finely chopped and fried with garlic as in the recipe) cream was 10% and took the yolks) and mixed everything on the hot plate (already heated) it’s not easy to get in the way until it thickens, and so that the eggs aren’t like porridge you need to remove from the heat and stop interfering and voila, everything mixes up and it’s as good as in a restaurant) my husband devoured everything) for me this is the best praise))) )

Cooked according to the recipe. First, you need a good frying pan (preferably with a thick bottom), and secondly, you need to know your stove. Pasta is not prepared on the biggest fire.

I started on 4 (I have 6 modes on the stove), gradually reducing to 2, constantly stirring.

Cream, I took 33%. And I made spaghetti separately.

Sauce just watered. Real jam! So my husband hesitated, asked and asked to cook this pasta again)))) The only negative is that you need to cook the pasta at one time, that is, if you have eaten and you still have it in the pan, it is better to finish it, otherwise the sauce will then curl up and make porridge (due to the cream).

And so enjoy your meal! And, as the Great SpongeBob said, you need to cook food with love!)))))))

I liked it too! Only spaghetti I had fat (((with thin it would be even cooler

The recipe is super.

It turned out like in a restaurant (ate in Cyprus).

After reading all the reviews both positive and negative. still decided to try making spaghetti with carbonara sauce. And unfortunately it turned out to be in the list of people who did not like this recipe (((I don’t know what is not compatible, yolks with cream or cream with yolks, as a result I mixed with spaghetti) "vomit" (the eggs are curled) .You forgive me, the author, for being direct. but I wanted to please my husband with dinner. I followed your recipe step by step, but alas, it failed.

Maybe you did not take into account something, did not write about any trifles that you need to pay attention to in preparation.

Why do you do well and others do poorly?

I did and only with yolks, and with yolks with proteins.

And so it turned out very tasty! The main thing to do with love!))

Romaffka, it’s a great pity that as a child no one taught you that talking muffled food is at least not beautiful. Well, in essence: yes, the eggs have the properties of the curl from heating.

If you make the sauce skillfully, it turns out like a delicate cream. But otherwise — the translation of products.

But it’s not a recipe.

Lord, well, and disgusting.

What see eggs in this sauce. spoiled everything with them, as it is correctly written below — not sauce, but semolina. Omelet, damn fat. Only products translated.

And I had bacon, but there was no garlic. Made with onions. All the same, very, very tasty, as in a restaurant !!

I also added sour cream to the cream. there was not enough cream. SIMPLY DIVINE!

Sprinkle with dried basil.

ElectroNik, you probably7 also added proteins to the sauce!

Therefore, such a consistency turned out! The recipe is very good, it turns out really tasty!)))

Did exactly the recipe. After 2 minutes, the sauce began to curl. Did not wait any longer, laid out.

The consistency of semolina turned out in toga .. Edible, of course, but not at all what I expected 🙁

It turned out delicious, but not the original.

This sauce is not for carbonara!

Cooked for dinner tonight!

Very tasty, the child has screwed up two plates.

And I made it with mushrooms and ham. There was no cream, I added milk. sprinkled with parsley. Vusnatischaa!

Thanks for the recipe. 10 min. and lunch is ready)

Today I will try to cook

Cooked for this recipe, everything turned out fine, nothing curled up.

If you want everything to work out for you, be careful, and until you have learned how to do it well — forget about gag.

Only 1 addition, the portions really big turned out, I do not know, mine is a healthy man.

Better than 75, a maximum of 85 grams of pasta per serving.

Greens are likely basil) in Carbonar can be dried and fresh basil.

What is missing is "peppercorns" — sharpness.

What can I add? and what the greens in the photo?

I have no idea what to add that would be beautiful, but did not interrupt the taste!

"Not compatible products, pork beacon and cream, and escho garlic. Bad taste". WHAT FOR BRED.

Have you ever tried before you write?

It is insanely delicious.

The main cream is not to regret and not leave for tomorrow, but there is everything "piping hot".

I have been cooking this way for several years now, and I have planted all my acquaintances on this dish.

For those who doubt.

I do not recommend cooking.

In the photo, something is green, what is it? When I ordered carbanare in a cafe, there was something like lettuce leaves too. I’m trying to understand what ?!

Not compatible products, pork beacon and cream, and escho garlic. Not good.

people, if you doubt whether to add cream or not, do not hesitate, pour and fatter. I was cooking, as all the chefs write without sour cream and cream, and it turned out dry and not like in Italy!

I liked it, though not like in a restaurant, but still tasty)

Still add the green peas frozen.

You can replace parmesan with any hard cheese with a fat content of not more than 10% or use ready-made juliens with mushrooms.

very tasty) thanks for the recipe)))

If you use only 2 yolks, they do not fold into omelet clots, a lot of cream — a lot of happiness)))

Everything turned out, tasty and fast)) But aren’t yolks added at the last moment before serving?

Yes, let it not carbonara. but awesome delicious! I almost do it myself too! I don’t add macaroons to the pan, but pour the sauce on top of the sauce. + Add onions when frying bacon. so it is much more aromatic

Yes, let it not carbonara. but awesome delicious! I almost do it myself too! I don’t add macaroons to the pan, but pour the sauce on top of the sauce. + Add onions when frying bacon. so it is much more aromatic

I tried spaghetti with this sauce many times, when the opportunity arose to clarify the recipe from the chef, I used this opportunity. Super. You can add various seasonings to the sauce, this gives the dish extra spice and originality.

Go for it.

I have long read this recipe and began to make pasta that way.

Raw bacon combined with cream — super!

My all delighted)).

Thanks to this recipe, I realized that my handler would have better sex than preparing

It turns out delicious, but there must be cream, because sour cream is thickening too much))) Thanks for the recipe)

This is a recipe for the likeness of a carbonara with its additives. Eggs and cream should not be there, if you add them, then this is not a real carbonara, advice to those who really understand the kitchen and know how to cook, my advice, if you are cooking real carbonara sauce, fry pancetta to the well done state, and add not much more garlic than usual, plus a little more oil and ground pepper, get a lot tastier and smarter. =)

This is a recipe for the likeness of a carbonara with its additives. Eggs and cream should not be there, if you add them, then this is not a real carbonara, advice to those who really understand the kitchen and know how to cook, my advice, if you are cooking real carbonara sauce, fry pancetta to the well done state, and add not much more garlic than usual, plus a little more oil and ground pepper, get a lot tastier and smarter. =)

Of course, a lump is formed if you just add the yolks and cheese. It is necessary to add cream, mixed with yolks and cheese.

And only then pour this mass of spaghetti with bacon. And only then you will get a gentle cream sauce.

Those who say that the cream should not be there, apparently just can not cook.

Preparing clearly according to the recipe, and everything turned out as it should.

Cooked just that, it turned out super nice, appetizing and super tasty. I will feed my mother in the evening)) I am so glad!

Egg (a) must be separated from the protein and added to the cooling pan, mix.

Spaghetti will thicken. Nothing will collapse.

in Italy, in sapaghetti carbonara there is always cream, no onion, and no trace of eggs, either. and garlic did not smell. (I ate carbonara in 5 different cities in Italy, everywhere like that!) Cream, cheese, bacon and go!

thank you very much. Very cool

It was necessary to urgently cook dinner) spent on the dish no more than 15 minutes! the taste is just fantastic. Thank you for such a wonderful recipe!)))

I did not like it.

there the portion turns out to be three hundred grams, so the caloric content is correspondingly)))

Made now strictly according to the recipe specified here — it turned out exactly what was intended!

Nothing has collapsed, so do not worry, there is absolutely nothing complicated in this, everything will work out for you. My soul and my husband were very pleased 🙂 I wish you all bon appetite! ps portion is obtained, really, for 4 persons. and terribly high in calories, but sometimes you can spoil yourself so deliciously 🙂 🙂 🙂

Made now strictly according to the recipe specified here — it turned out exactly what was intended!

Nothing has collapsed, so do not worry, there is absolutely nothing complicated in this, everything will work out for you. My soul and my husband were very pleased 🙂 I wish you all bon appetite! ps portion is obtained, really, for 4 persons. and terribly high in calories, but sometimes you can spoil yourself so deliciously 🙂 🙂 🙂

And I cook with cream.

In general, I can not imagine pasta without cream.

Although karbanara, even with a hornbeam or meat is not important.

Cream should be!

I will say, as a person who loves Italian cuisine, but cooking on his own is very rare.

The recipe is good, I strictly followed the instructions, but after reading komenty I even added 2 more yolks (just in case!) I was very afraid "failure" and it came out just WELL VERY TASTY. no lumps, no scrambled eggs in pasta :). Thank you very much for the recipe, and of course thank you guys for comments.

Anyone who wants to try pasta "Carbonaru" I advise the recipe from the comments melting_rain)) "all ingenious is simple")) and the cream in carbonare is tin)! (even if the name was changed.)

sumptuously! thanks for the recipe! slightly added celery at the very end. and "thickened sauce" diluted stupidly with water. everything is fine! the main thing is not to despair.

Gotovila s italianskih prodyktov, polycilas na 5+ c 5. Ocen vkysno.

if the sauce is stewed, the eggs are folded and it turns out not carbonara, but macaroni with fried egg and bacon

I liked the recipe from melting rain of 04/22/2011. I went to the store, bought all the necessary products and cooked exactly the recipe. She bought the cream just in case, but never put it, because she wanted REALLY. )) And what is the result.

But in the end a big question to all! People, what kind of sauce are you writing here ?! 2-3 egg yolks? 300g spaghetti? )) I don’t know how much silky cream sauce you admire, but this number of yolks is obviously not enough, or rather, they were not even felt in the dish !! I have 2 yolks + a tablespoon of grated Parmesan have formed a lump, which could not be broken anything !! ))) Tk secret carbonara it is in eggs and cheese, I think. that ALL recipes here carefully hide it! )) Anyone who is going to cook carbonara for the first time, add more yolks!

Yes, and cream with wine will not be superfluous!

Then for sure you can talk about the sauce! And I got something like pasta with sausage and light taste of garlic. Ah, it would be better to let the bacon on the scrambled eggs! )))

I read a lot of comments, half here is simply wrong.

Carbonara is delicious just with cream you can add yolk, well, it is to taste. Chop the onion and garlic. Fry the onion with olive oil (you can add a little butter), then add bacon, if you don’t have bacon or other meat (at this time, the pasta should be 90 percent ready), add a little.

Then pour in the cream, then add salt, a little pepper.

And a very tasty oregano dressing you like it;) All this we boil make the sauce shorter. Leave a little and add our macaroni, spaghetti to the televiewer or whatever is at home 🙂 and mix.

That is ready for you Korbanara. At the end you can add pormesan from the top or in the sauce.

This is according to your taste.

Whoo. I feel like a ball. very satisfying

Just cooked, it turned out not very (thick).

It is not necessary to lay down 400 grams. spaghetti, and 250-300 gr.

A bit overdone with cheese, we got a wonderful cheese casserole !! 🙂

made with sour cream and added not only the yolk. but also protein. incredibly tasty, did not expect such a result) thanks!

Very tasty, the husband and daughter devoured for both cheeks))). Thank you so much for the recipe))))

yet the sauce is curled up according to this recipe and turned out to be rather dry until you can find the perfect cooking option.

I for some reason turned out the sauce with lumps, heavy, I interfered with sour cream and cheese. can whip longer or less cheese? in short, as always, everyone succeeded, but I did not.

I agree with some comments, spaghetti carbonara is a silky, delicate creamy taste that is achieved by NOT adding CREAM (it is trite, cheap, simple and false way). Try not to add cream! I cooked this pasta many times already, everyone was delighted, including me. Proven recipe — 2 large portions for two: 1. 350-400g of bacon fry over high heat with the addition of olive oil, as soon as you leave the fire add the chopped garlic clove.

It will connect with hot bacon and give the desired taste and aroma. 2. Beat 2 egg yolks, rub parmejano reggiano (parmesan) or grano padano, pecorino romano.

You can combine several hard cheeses. 3. Boil 300g of spaghetti until al-Dante is ready — the cooking time on the package is minus a minute (attention: the bacon itself is salty, do not overdo it with spaghetti), drain the water. 4. Without losing a second!, Pour in the eggs (do not worry — nothing will roll up!), Add 1/3 of grated cheese, mix and immediately on the plates!

Top with bacon, sprinkle liberally with the remaining cheese, freshly ground black pepper and basil (if not fresh, dried). All ingenious is simple!

Italy in your kitchen and in the plate.

The creamy flavor is a combination of raw eggs, cheese and olive oil, in which bacon was fried.

Thanks for the recipe. It turned out awesome! )

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