Pasta in creamy garlic sauce with ham. Pasta carbonara: recipe with ham and cream. Spaghetti with ham in mushroom sauce
An everyday dish - pasta with cheese, ham and cream - simple, tasty, satisfying. The final result depends on the quality of the selected products. The fat content of milk cream also has a noticeable effect. Focus on personal preferences. In my opinion, 10 percent cream is enough to coat spaghetti or other pasta, have a delicate flavor and not have too much fat.
If smoked meats are distinguished by an expressive, rich flavor, then ham against this background is almost a dietary alternative - soft, often juicy, moderately flavored.
Let's take the products from the list.
Boil the spaghetti in salted boiling water to the desired degree of firmness-softness, discard in a colander, and rinse with clean boiling water. Drain the liquid.
Heat the butter in a frying pan and lightly fry the ham, cut into long bars.
Add pasta (pasta) to the ham.
Stir, pour in milk cream and steam without a lid for 2-3 minutes.
Sprinkle with shredded cheese and hot pepper to taste. Taste and add salt if necessary.
Carbonara is the famous pasta with guanciale pork cheeks.
It is not always possible to find a gourmet product on sale.
Therefore, carbonara is increasingly being prepared with ham.
It turns out no worse!
Italian dinner tonight?
Carbonara pasta with ham and cream - general cooking principles
For the dish, you can use pasta with the same name or buy ordinary spaghetti. It is desirable that they be made from durum wheat. Boil the pasta according to the instructions on the package, then combine with the ham. Pieces of meat product are pre-fried in a frying pan. At the very end, the carbonara is poured with sauce.
What is the filling usually made from:
Cheese, usually Parmesan;
Olive oil or butter.
All these ingredients are mixed. But sometimes cheese is used to top the finished dish. You can add different spices to the sauce. But most often it’s Provençal herbs and salt. After adding the sauce, stir the pasta and heat it for just a minute; do not keep it on the fire for a long time. In addition to ham, mushrooms, various vegetables, and bacon are often added to the dish. Add garlic and fried onions for flavor.
Simple pasta carbonara with ham and cream (with eggs)
A variation of simple pasta carbonara with ham and cream. You will also need raw eggs for the sauce. The fat content of the cream is arbitrary, 10-15% is enough.
Ingredients
Italian herbs, salt.
Preparation
1. Prepare the pasta according to the instructions, which can be found on the package. Or simply boil it in a large amount of salted liquid, check for readiness, and pour out the water.
2. While the products are cooking, you need to cut the ham, put it in a frying pan with butter (it is better to use butter) and fry. Use a large bowl to accommodate the entire dish.
3. Beat eggs with cream, add salt, season with Italian herbs, or just sprinkle some black pepper.
4. Grate the cheese; ideally, parmesan is used for carbonara. If not available, take another variety.
5. Add the pasta to the fried ham and pour over the sauce.
6. Stir, heat for two minutes and immediately place into plates. Decorate with herbs and serve.
Carbonara pasta with ham and cream (with mushrooms)
Another very popular recipe is carbonara with ham and cream, to which champignons are added. A few pieces are enough to make the paste incredibly aromatic.
Ingredients
150 g champignons;
Preparation
1. Cook the pasta in boiling water as you would regular pasta. Make sure nothing gets overcooked and the consistency is maintained.
2. Cut the washed mushrooms into thin slices. If the champignon hats are large, you can first cut them into two or four parts and then strip them into slices.
3. Heat half the oil until almost smoking. Place the plates and brown for a few minutes. Do not reduce the heat, otherwise liquid will appear in the pan.
4. Cut the ham into thin strips and add to the mushrooms. Fry the slices until lightly browned.
5. During this time, season the cream with spices; you don’t need to add anything else. Pour over mushrooms and ham.
6. Once the sauce is slightly warmed up, add the boiled pasta to it.
7. Keep on the fire for a couple more minutes and place on plates.
8. Immediately sprinkle with grated cheese and herbs.
Carbonara pasta with ham and cream (with bell pepper)
A variant of an unusually aromatic dish with fresh notes. It is advisable to use ripe, fleshy bell pepper pods. You can use different colors to make the carbonara more beautiful.
Ingredients
2 small peppers;
0.5 tsp. Provençal herbs;
40 g parmesan or other cheese.
Preparation
1. Boil the pasta, set aside, after removing all the liquid. If the products are prepared in advance, it is advisable to grease them with fat or oil so that they do not stick together.
2. Wash the pods, remove the seeds, cut into long but thin strips.
3. Heat the oil, add the pepper and fry for three minutes. The pieces should become soft; there is no need to cover the pan with a lid.
4. Add ham cut into strips.
5. While the products are fried, you need to beat the egg with cream, salt and Provençal herbs. Grate the cheese and also add to the filling.
6. Add the paste to the peppers and ham, stir gently.
7. After a minute, pour cream sauce over it.
8. Turn the heat to maximum, heat the dish for another minute, stir constantly.
9. Immediately place on plates. Garnish carbonara with fresh herbs.
Carbonara pasta with ham and cream (with melted cheese)
To prepare this paste, any processed cheese will do. You can use a mushroom-flavored product or with other additives. Cream with any fat content.
Ingredients
100 g processed cheese;
1 clove of garlic.
Preparation
1. Prepare pasta according to instructions.
2. Heat the oil in a frying pan. If you want a fatty dish, you can add a little more.
3. Cut the ham into long strips. Place in a frying pan.
4. While the pieces are frying, you need to prepare the filling. To do this, chop the processed cheese with garlic, add cream and egg. You can put all this in a food processor and beat it, it will turn out even faster.
5. Season the sauce with herbs, add salt.
6. First add the pasta to the fried ham, after a minute the creamy sauce.
7. Turn up the heat to maximum, close the frying pan, and after a minute turn off the stove.
8. Let the carbonara sit covered for ten minutes until the sauce is ready and soaks the pasta.
Onion pasta carbonara with ham and cream
The recipe uses onions. After roasting, it will give Italian carbonara with ham an unusual taste and aroma. It is advisable to cook this dish with a mixture of oils.
Ingredients
Preparation
1. Cook the pasta. Add a spoonful of oil, stir, let the products wait their time.
2. The onion needs to be peeled and cut into half rings. Then sprinkle flour on top of the pieces and mix with your hands.
3. Place the remaining oil in a frying pan and heat it up.
4. Place onion pieces in flour and fry until lightly browned. Stir frequently to prevent the flour from burning or charring the pieces.
5. Add ham. It can be cut into cubes or strips.
6. While the main products are frying, mix the egg with cream, grated cheese and seasonings. The sauce should be ready.
7. Add pasta to the fried onions and stir.
8. Immediately pour in the creamy sauce and stir again.
9. Heat the dish until the sauce is ready. Serve the carbonara while it is hot.
Carbonara pasta with ham and cream (with bacon)
Real carbonara is made with pork cheeks. But they can easily be replaced with regular bacon. It is advisable to choose pieces with plenty of meat layers, it will turn out tastier.
Ingredients
Cheese for sprinkling.
Preparation
1. Cook spaghetti. Follow the instructions on the pasta package.
2. While the pasta is cooking, heat some oil in a frying pan.
3. Ham and bacon should be cut into long strips. Make the width about 5 millimeters.
4. Place meat products in a frying pan. Cook for three minutes, stirring often, but do it gently.
5. Mix the egg with cream, add spices to the sauce.
6. Add the spaghetti to the bacon and ham, stir and heat through.
7. Pour cream sauce over the dish, stir again, sprinkle cheese on top and immediately turn off. Let it sit for five minutes.
Lazy carbonara pasta with ham, cream and mushrooms
A variation of mushroom carbonara, which includes pickled champignons. The dish is prepared in literally 20 minutes. If the pasta is already cooked, it will turn out even faster.
Ingredients
80 g pickled mushrooms:
Preparation
1. Place pasta in boiling water and cook until done.
2. Heat the oil over high heat, add the chopped ham.
3. Also chop the marinated mushrooms and add to the fried ham.
4. After a minute, add the boiled pasta. Warm everything up together.
5. Mix cream and egg, add grated cheese and salt, shake quickly with a fork and pour over hot pasta.
6. Stir with a spatula, cover and turn off after a minute
7. Additionally, you can sprinkle cheese on top of the dish.
Carbonara pasta with ham and cream - useful tips and tricks
Carbonara is not prepared in advance and in advance. This dish cannot be reheated. But you can always set aside some of the boiled pasta and other prepared ingredients so that you can create an Italian lunch or dinner in a few minutes.
Instead of ham, you can use any sausage. But it is advisable to choose a high quality product. Also, any recipe can be adapted for chicken, lard, meat.
If you don't have Parmesan, use any other cheese for carbonara. It turns out delicious even with processed cheese.
Pasta loves all kinds of spices and pepper. In the spicy version, the dish turns out to be especially tasty, fiery, and stimulates the appetite. For spiciness, you can use a dry mixture of peppers or add natural adjika from hot pods.
Recipe for pasta carbonara with ham and cream
Cooking time – 35 minutes.
Number of servings – 3.
Classic Roman pasta carbonara is spaghetti with guanciale (salted pork cheek) and a sauce of eggs, black pepper and two types of aromatic cheese. Unfortunately, such a set of products extremely rarely appears on the table of the average Russian. But don’t be upset - there are many variations of the legendary dish, adapted to the food baskets of residents of various countries. For example, by shopping at your nearest supermarket, you can prepare a mind-blowing pasta with ham and cream.
Ingredients
- Spaghetti – 250 g;
- Ham – 200 g;
- Egg yolks – 4 pcs.;
- Cream (from 23% fat) – 200 ml;
- Cheese – 150 g;
- Garlic – 1-2 large cloves;
- Dried parsley – 1 tsp;
- Pepper mixture – ½ tsp;
- Salt - to taste;
- Oil for frying.
- cheese grater;
- sauce bowl;
- deep frying pan and spatula;
- pan for cooking spaghetti;
- colander;
- kitchen stove.
Cooking process
- Place a frying pan with oil over high heat and, while it is heating, cut the ham into narrow strips.
Place the chopped ham in a heated frying pan, after a minute squeeze in the garlic and stir. Once the ham pieces are browned, reduce the heat to low, but do not turn it off. At this stage, you can already boil the water to cook the pasta (about 2 liters).
Grate the cheese on a fine grater. Add half or a little more to the bowl with the sauce. Stir.
Pour the sauce over the pasta with ham, stir quickly and leave for a couple of minutes until the sauce is ready.
Do not forget about the rule that is true for any dish: for the pasta to be a success, you need to use high-quality ingredients. Nothing good will come from the cheapest pasta that boils into porridge, rubbery cheese and chemical ham. Choose the most natural products possible.
Ham can be replaced with bacon. Sausage is a very budget option, which we do not recommend using.
It is advisable to choose thick, fairly fat cream - from 23%. The original recipe does without them at all, but it uses an impressive amount of natural Italian cheese of two types: Parmesan and Pecorino Romano sheep cheese. In our realities, it is usually impossible to reproduce this option, so we buy good cream.
The yolks can be separated from the whites using a special device or in a well-known way - by breaking the shell into two halves and carefully transferring the yolk from one to the other, so that the whites flow into a set bowl at this time.
Carbonara should be served immediately after preparation.
Pasta carbonara: recipe with ham and cream
Pasta alla carbonara is a classic Italian recipe. The dish appeared not so long ago - in the first half of the 20th century, but there are many legends about its origin. According to the most common and plausible version, such spaghetti was prepared by coal miners. Indeed, the original recipe used pork cheek or bacon, sheep's milk cheese and durum pasta - food available at that time, which was also stored for a long time.
Today, this actually simple dish is considered a delicacy, and all thanks to the ingredients used and their unique combination. You can easily prepare a dish like pasta carbonara; the recipe with ham and cream is ideal even for a beginner.
This is interesting: The main feature of spaghetti carbonara is that all the ingredients are combined when they are very hot, thanks to which the sauce from raw yolks comes to readiness. But there is a risk that the egg will simply cook and the texture of the sauce will be lost. Therefore, in some countries they began to prepare the dish with cream - it prevents the yolks from setting too quickly.
Recipe for pasta carbonara with cream
The only thing that should not be removed from the list of ingredients is pasta made from durum wheat. Ham is a great substitute for pork cheek and bacon. Instead of Pecorino Romano and Parmesan, you can use a quality hard cheese of your choice. If you don't have olive oil, use refined sunflower oil. Cream is replaced with milk or sour cream.
Important: Before breaking eggs, wash the shells thoroughly under running water and then wipe them dry. This will help remove bacteria from the surface.
- Spaghetti 500 g
- Ham 250 g
- Hard cheese 50 g
- Heavy cream glasses
- Egg yolk 4 pcs.
- Garlic 3 cloves
- Vegetable oil 2 tbsp. l.
- Parsley 1 bunch
- Ground black pepper to taste
- Salt to taste
- Sugar to taste
Calories: 853 kcal
Carbohydrates: 92.24 g
Peel the garlic. Chop finely. Cut the ham into thin strips or cubes. Rinse the greens, shake them and chop them or separate them into leaves by hand.
Heat a frying pan and pour oil into it. Sauté the garlic for 1-2 minutes and then add the ham pieces. Cook until the fat evaporates, but do not overcook so that it does not become bitter.
Boil the water. Salt it well. Boil the pasta. Do not break them, but place them vertically in the center of the pan, where the water begins to boil. Then, when the bottom becomes soft, help them lower completely into the container. Read the instructions and undercook the product a little to get a tooth-like consistency.
While the spaghetti is cooking, start making the sauce. Grate the cheese. Warm the cream slightly over very low heat or in the microwave. Combine them with the yolks. Add a pinch of salt, black pepper and cheese.
Place the finished spaghetti in a sieve. Drain the water from the pan and quickly return the pasta to it so that it does not cool.
Pour the sauce into the spaghetti in a thin stream. Stir quickly. Place on prepared serving plate. Place the ham on top and sprinkle the dish with herbs.
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Advice: to ensure the sauce has a beautiful yellow color, separate the yolks into a container 4 hours before preparing the pasta itself, add salt and cover with cling film. If the room is too warm, put them in the refrigerator.
Pasta carbonara with mushrooms and creamy sauce
Cooking time: 35 minutes
Number of servings: 3
Energy value
- calorie content – 722.22 kcal;
- proteins – 30.49 g;
- fats – 37.53 g;
- carbohydrates – 63.82 g.
Ingredients
- spaghetti – 250 g;
- champignons – 150 g;
- ham – 150 g;
- cream – 200 g;
- hard cheese – 50 g;
- vegetable oil for frying – 2 tbsp;
- basil - to taste;
- oregano - to taste.
Step-by-step preparation
- Rinse the champignons and cut into thin slices. Chop the ham into pieces approximately the same size as the mushrooms, but they should be thicker. Grate the cheese on a fine grater.
- Heat a frying pan, add oil and add the mushrooms first and then the ham. You need to introduce the meat product after 2-4 minutes of frying the champignons.
- When the ingredients are fried until half cooked, add cream to the pan. Stir and cook over low heat until thickened.
- Boil water in a deep saucepan. Dip the pasta into it, but under no circumstances break it. Cook for about 10 minutes.
- Meanwhile, add salt to the sauce with mushrooms and ham that is simmering, and add dry herbs to taste. Stir.
- When the pasta is ready, drain it in a colander and combine it with the sauce directly in the pan. This way they will be better saturated with seasoning. When serving, decorate the dish with cheese.
Advice: If you are seasoning the paste with oregano and basil, you can add them to your taste, but keep the spice ratio 2:1.
Pasta with bacon and ham in creamy sauce
This is a highly nutritious option that will keep you full throughout the day. To reduce calories, you can use low-fat cream.
Cooking time: 30 minutes
Number of servings: 5
Energy value
- calorie content – 816 kcal;
- proteins – 41.1 g;
- fats – 51.8 g;
- carbohydrates – 44.3 g.
Ingredients
- spaghetti – 300 g;
- ham – 250 g;
- bacon – 200 g;
- cream – 150 ml;
- chicken egg – 3 pcs.;
- hard cheese – 200 g;
- vegetable oil for frying – 1-2 tbsp;
- salt - to taste;
- ground black pepper - to taste.
Step-by-step preparation
- Pre-cut the bacon and ham into strips of equal size. Optimally approximately 3 x 0.5 cm. Grate the cheese.
- Heat the water to a boil. Add some salt and leave the pasta to boil. Undercook slightly to make it al dente.
- While the spaghetti is cooking, heat the pan. Pour in oil. Its amount directly depends on the bacon; you may not need additional fat at all. First add the bacon to the pan, and after 1-2 minutes add the ham. When they turn golden, turn off the burner.
- Combine eggs and cream in a bowl. Season to taste and whisk thoroughly. To obtain a more delicate sauce, the components can be processed separately and then carefully combined. Add some cheese.
- Drain the spaghetti in a colander. Pour into the pan. Add the cream whipped with eggs there. Stir. All ingredients must be hot for the sauce to set. When serving, sprinkle each serving with the remaining cheese.
Advice: To make it easier to whisk the ingredients, remove them from the refrigerator shortly before you start cooking so that they warm up to room temperature.
Serving pasta carbonara
The dish is very high in calories, so it is most suitable for lunch or late dinner. They always prepare a limited quantity. This paste should not be heated, because it contains raw eggs, which are a favorable environment for the development of bacteria. They are not dangerous when fresh, but use a quality product from farmers you have confidence in.
Spaghetti carbonara with ham is served immediately after cooking. The dish must not be allowed to cool, otherwise the taste will be lost. Since the pasta is eaten in large portions, it is extremely important that it does not have time to cool during consumption. Therefore, the dishes are heated for her.
Use large or deep plates to keep the dish warm even longer. You can use a trick and put one plate on top of another. This way you will increase the effect and at the same time the presentation will look as elegant as in a restaurant.
You can warm the dishes in the microwave for a few minutes or by briefly dipping them in hot water and then wiping them dry with a kitchen napkin. Using a fork, spoon the pasta into neat swirls or nests in the center of the plate. Pick up a few pieces of ham and place them on top of the mound.
In restaurants it is customary to serve this pasta with a raw egg. Separate 1 yolk per serving in advance; they should remain intact, so proceed carefully. Let them sit at room temperature for a while so that the product is not too cold when serving. Place the yolk in the center of the pasta mound. It is a natural sauce that will only make your dish tastier, perfectly complementing the combination of other ingredients.
For cutlery, offer guests and family a fork and a tablespoon. Spaghetti should be rolled onto the teeth, and the pasta “balls” should be picked up with a spoon so that you can eat them comfortably. It is also used to scoop out the sauce and raw yolk.
Advice: Before serving, drizzle a couple of drops of olive oil over the pasta for a delicious look and flavor.
Garnish the dish with your favorite herbs. This could be parsley, basil, scallions or lettuce. Dill is not often found in carbonara recipes. It has a rather pungent taste and smell, which distracts from the spaghetti in the sauce itself.
Supplement the serving with olives, tomato slices, cheese or nuts ground in a blender. Pasta carbonara is an independent dish and, in principle, does not require any accompaniment. But if desired, you can serve it with a light vegetable salad or sliced cheese. Simply place everything in the center of the table on a large platter and guests can take whatever they want.
For drinks, high-quality red or white dry wines are preferable. When an evening without alcohol is expected, serve good mineral water, slightly chilled.
The dish is quite greasy, so don't forget about napkins so that no one feels uncomfortable and can wipe their hands or mouth without leaving the table.
This is interesting: according to the most popular version of the origin of carbonara, coal miners prepared it in large quantities. All ingredients were processed in order in one container, which allowed them to absorb each other's taste. They ate the dish directly from a thick-walled pot, thanks to which it remained hot for a long time.
Classic carbonara with ham and cream is easy to prepare, and a recipe with photos will help you avoid getting confused in the cooking sequence, which is very important. This dish is an elite alternative to the usual pasta with sausages, although essentially the same ingredients are used.
Make carbonara at home using readily available ingredients. Just follow the step-by-step instructions and make sure you find complete replacements for all components of the dish. High-quality products and beautiful presentation will help you arrange an unforgettable evening for your loved ones. And on our website you will find many more variations of this dish.
Tagliatelle with ham and cream sauce
Like probably any pasta, it cooks very quickly. Creamy taste, a little nutty notes from the roasted garlic, strips of ham and spicy parmesan shavings on top - perfect, mmm!
What you need (for 2-3 servings):
200g pasta
100g ham
3 large cloves of garlic
200 ml cream
3 raw yolks
50g parmesan
Cooking time: 20 minutes.
Bring the pasta water to a boil. At this time, cut the ham into thin strips and chop the garlic.
In a separate bowl, lightly whisk the cream, egg yolks and finely grated Parmesan.
While you cook the pasta (ideally until it’s “to the tooth”, al dente, i.e. 5-7 minutes), place a frying pan on the stove over high heat, pour in 1 tbsp. a spoonful of olive oil (sunflower, odorless - is also possible, but we are preparing “pasta”... sort of, “a la Italiana” :))). When the oil is hot, throw in the garlic. Fry for a minute, stirring to avoid burning, then add the ham strips. Continuously stirring everything with a spatula, cook so
in the pan for another 2-3 minutes (here it is important not to let the garlic burn. Burnt - it will ruin the whole dish).
Place the boiled tagliatelle in a colander to drain and then return it to the pan. This also includes ham with garlic and prepared sauce.
Place over medium heat and heat for 1-2 minutes. The sauce, due to the presence of yolks and cheese, will thicken when heated. Do not overcook the paste on the stove. It tastes better when the creamy sauce envelops each noodle and spreads a little more in the plate :)
Serve immediately, sprinkled with a handful of grated Parmesan.
Pasta with ham and mushrooms in creamy sauce- a very tasty second course that absolutely everyone will like. Pasta can be prepared according to your taste: spaghetti, noodles or just small cones. I used boiled forest mushrooms (frozen), but you can also use fresh champignons.
Ingredients
To prepare pasta with ham and mushrooms in creamy sauce you will need:
150 g wild mushrooms;
350 ml cream 10%;
200 g ham;
salt, ground pepper (to taste);
1 onion;
garlic (to taste);
vegetable oil;
pasta of your choice.
Cooking steps
Thaw boiled frozen mushrooms (fresh wild mushrooms must first be sorted, washed and cooked for 40 minutes until tender), cut into smaller pieces. Cut the onion into half rings or cubes (as you like). Fry the onion in vegetable oil, stirring, until golden brown, then add the mushrooms and cook, remembering to stir, for another 3 minutes.
Cut the ham into cubes or strips.
Pour cream into the ham and mushrooms, add salt and pepper, bring to a boil, reduce heat and simmer for a couple of minutes. Turn off the fire.
Boil pasta according to package instructions. When serving, you can mix the pasta with ham and mushrooms, or you can put it on a plate, place the ham and mushrooms on top and pour cream sauce over it. Garnish with herbs and serve immediately. Very tasty, try it!
Ingredients:
Pasta - 200 g.
Ham - 100 g.
Garlic - 3 large cloves.
Cream - 200 ml.
Yolk - 3 pcs.
Cheese - 50 g.
Preparation:
1. Set the pasta water to boil. At this time, cut the ham into thin strips and chop the garlic.
2. In a separate bowl, lightly whisk the cream, egg yolks and finely grated cheese.
4. Place the boiled spaghetti in a colander to drain the water, and then return it back to the pan. Add ham with garlic and prepared sauce here.
5. Place over medium heat and heat for 1-2 minutes. The sauce will thicken when heated due to the presence of yolks and cheese. Do not overcook the paste on the stove. It tastes better when the creamy sauce spreads a little more in the plate.
7. Serve immediately, sprinkled with a handful of grated cheese. Bon appetit!
A great recipe for a quick dinner! Surely both adults and children will appreciate this dish!
INGREDIENTS
COOKING
Boil any pasta (any shape) according to the manufacturer's recommendations. While the pasta is cooking (on average 8-12 minutes), let's start preparing the sauce.
For cooking you will need a deep frying pan. Pour in vegetable oil and heat up.
Finely chop the onion and place it in a frying pan. Fry for a few minutes.
Finely chop the garlic (in Italy they cut the garlic, not squeeze it), put it in a frying pan. Fry the onion and garlic until golden brown.
Chop the ham finely and thinly and place it in a frying pan. Fry the ham until golden brown.
Add 400 ml. cream. Heat, stirring constantly.
100 gr. three of any cheese (hard varieties) on a fine grater and put in almost boiling cream.
The result should be a fairly liquid sauce, because... Some of the liquid will be absorbed by the pasta.
When the cheese has melted, add dill or any other herbs. Taste for salt, add salt and pepper if necessary, and add other spices to taste.
Place the boiled pasta in the sauce, mix thoroughly and let sit for 5-7 minutes.
Do you know what fettuccine is? This is one of the most popular types of Roman pasta. It is in the capital of pasta lovers that fettuccine – wide, thin noodles – is most often prepared. And if in Italy itself fettuccine is a recipe for an everyday dish, then abroad it is considered almost the most exquisite pasta and even a symbol of the good life in Italian, especially if the fettuccine is seasoned with a tasty and delicate sauce.
Ingredients:
- 250 g fettuccine noodles;
- 100 g fresh champignons;
- 100 g boiled smoked ham;
- 50 g butter;
- 200 g liquid heavy cream;
- One and a half tablespoons of flour;
- 2 teaspoons vegetable oil;
- Parmesan;
- Salt;
- Greenery.
Preparation:
First we prepare the sauce, because freshly cooked pasta is supposed to be served, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (five to ten minutes in a small amount of water). Finely chop the ham. Then melt the butter in a saucepan, add salt, fry the flour in it and pour the cream there. Mix the flour with the cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. We wait until the sauce boils again and add the ham to it. Stirring the sauce, simmer it over low heat for three to four minutes.
Now boil the fettuccine, following the time and ratio of water to pasta indicated on the package. To prevent the pasta from sticking, add vegetable oil to the water and immediately add salt. Drain the water from the finished fettuccine, place the pasta on a dish (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top.
Italian cuisine has somehow quietly and unobtrusively conquered the whole world. This is probably due to the fact that her dishes are versatile. They suit everyone’s tastes: from the absolutely undemanding person to the inveterate gourmet. Thanks to Italian cooking, pasta has ceased to be a boring everyday item and has acquired the status of a respected dish. Especially if pasta carbonara is served on the table: the recipe with ham and cream guarantees that dinner will be tasty and savory.
Delicious carbonara
Initially, the dish was prepared completely differently than we are used to. Firstly, unsmoked and well-salted cheek, made according to a special recipe, was used for the sauce. It was called guanchile. People who do not eat meat replaced it with sun-dried tomatoes, zucchini and other vegetables. Secondly, the carbonara pasta sauce included a well-aged sheep cheese: pecorino Romano. In addition to the fact that it is extremely difficult to find in the Russian expanses, the product has a very specific taste, even for Italians who are accustomed to it. Thirdly, the original recipe did not contain cream. So the consistency of the dish was thicker and tougher.
However, everyone wants to enjoy them. Therefore, an “adapted” carbonara pasta was invented. The recipe with ham and cream is easy to make, and its ingredients are available in any country. And the taste has become more pleasant and soft, without the flavor of lamb. According to the rules, the cheese component should be Parmesan. But in fact, you can take your favorite option from durum varieties.
Pasta carbonara: recipe with ham and cream
The preparation steps are simple. Even a novice housewife can master them:
- A few cloves of garlic are finely chopped. Italians do not recommend pushing.
- A quarter kilo of ham is cut very small - into cubes or strips.
- First, the garlic is fried for a short time - just until the smell appears. This should be done in olive oil. But you can also use sunflower, only unflavored.
- Next, add the ham and fry until the fat has rendered out.
- At the same time, a packet of spaghetti is being cooked. The time allotted for this process is a minute less than what is marked on the package so that the pasta turns out al dente.
- At the same time, prepare the carbonara pasta sauce. In a bowl mix 4 yolks (whites are removed), half a glass of thicker cream, pepper and 50 grams of finely grated cheese. No need to beat!
- The sauce is mixed with hot spaghetti - it should “reach” its temperature a little.
The last thing to put on top is the ham. This beauty is sprinkled with parsley or basil and eaten immediately: when cooled, it will no longer be pasta carbonara. The recipe with ham and cream, by the way, allows for the use of bacon, bacon, smoked brisket and other delicacies. The only condition is that the meat component does not have too strong a taste, otherwise it will overwhelm the notes of the sauce. If you are interested in the simplest recipe for pasta carbonara with ham, you can simply exclude eggs from the list of ingredients. Only they usually cause grief to inexperienced housewives by curling up into balls. Although, of course, the taste will be slightly different.
Personal version
Each housewife has her own carbonara pasta. A homemade recipe can include a variety of spices, tailored to suit family preferences. But there are also often additional ingredients not included in the original recipe. One of the most interesting ideas is the mushroom one.
The ham is cut similarly to the first recipe. The second component is immediately prepared: a can of canned champignons is opened, drained and squeezed a little. First, let the mushroom strips simmer in the frying pan for a very short time. As soon as she starts to get a “tan”, the ham is poured in. While everything is fried, the spaghetti is boiled. At the moment when the meat becomes a little brown, cream is poured in - a third of a liter per 200 grams of ham. When stirring, they evaporate until they thicken slightly. Then pepper and salt are added, but no yolks are needed. It is better to season with Italian herbs. The final touch is assembling the dish. The pasta is laid out in a nest, the sauce is poured into the middle, everything is generously sprinkled with grated cheese.
Taste harmony
It is important not only to prepare the dish, but also to serve it correctly. Italians often pour raw yolk directly into the plate. Be sure to sprinkle black pepper and fresh herbs on top. As an addition - vegetable salad, seasoned not with sour cream, but with butter. The best drink to accompany the dish is dry wine, always red.
To successfully implement the recipe, it is worth considering some subtleties. Firstly, the sauce hardens quite quickly, and is delicious exclusively hot. Moreover, it does not tolerate heating. So the carbonara pasta is placed on warmed plates. Secondly, before adding cream to the sauce, it should also be warmed up a little. But not too much so that the yolks don’t curdle. Thirdly, to obtain the characteristic bright yellow shade of the gravy, the yolks are separated from the whites four hours before cooking, salted and covered with food-grade polyethylene.
Video Recipe. Pasta with cream sauce and ham.
- Spaghetti or spaghettini 250 gr
- Ham 50 gr
- Garlic 2 cloves
- Cherry tomatoes 12-15 pcs.
- Green basil 2 sprigs
- Hard aged cheese 30 g
- Black pitted olives 12-15 pcs
- Olive oil 4-5 tbsp. l.
- Salt, black pepper to taste
- It’s hard to call this dish “pasta with sauce.” Ham pasta is more of a warm pasta salad. The process of boiling the pasta and preparing the sauce is parallel. Therefore, first of all, put a large pan of water on the fire and add salt. Usually water is salted at the moment of boiling, and the amount of salt is quite significant - up to 7-10 grams of salt per liter. For the specified amount of pasta, I take 3 liters of water and add 0.5 tbsp. l. salt is about 15-20 grams. It is important not to add salt to the water after putting the pasta in it. Cook pasta, any pasta, strictly for the time recommended on the package. Then the pasta will be cooked according to the al dente standard - “to the tooth”, when when ready, a barely noticeable hardness is felt in the very middle.
Spaghetti, ham, tomatoes, olives, basil and hard cheese
- Heat olive oil in a deep frying pan. Peel the garlic and crush the cloves with a knife block, flatten. Fry the garlic in the oil for 2-3 minutes so that the garlic slightly flavors the oil. Then remove the garlic and discard.
Fry the garlic in the oil for 2-3 minutes until the garlic flavors the oil a little.
- Slice the ham as thinly as possible. Ideally, buy already chopped ham, then the pasta with ham will be homogeneous. Prosciutto-type dry-cured ham varieties are perfect. Cut the meat into strips and fry briefly in oil over medium heat, literally 1-2 minutes.
Cut the meat into strips and fry briefly in oil over medium heat, literally 1-2 minutes
- Add small cherry tomatoes cut in half and pitted black olives cut into circles or quarters. Lightly salt and pepper with freshly ground black pepper. Stir fry for 2 minutes.
Add small cherry tomatoes cut in half and pitted black olives cut into circles or quarters.
- Add basil, then the pasta with ham will get an additional range of taste - pick the leaves from one sprig and chop them finely. Reduce heat to low, cover the pan and let simmer for a few minutes until the pasta is cooked.
Add basil
- Pasta with ham is especially tasty if you sprinkle it with additional cheese. Separately prepare cheese for sprinkling the dish. A piece of good and aged hard Italian cheese: Parmesan, Pecorino - grate and transfer to a chopper (blender). Add green basil leaves from the second sprig and grind everything to a fine grain. The solid particles of the cheese practically do not change in size, and the basil greens practically disappear, covering the cheese with a green coating.
Separately prepare the cheese for sprinkling the dish.
- The famous Genoese pesto sauce for pasta - “pesto alla Genovese”, has a base in the form of hard cheese and basil. It also contains pine nuts, garlic, and olive oil.
- Place the boiled spaghetti in a colander and let the water drain. We must try to ensure that there is no water left, otherwise the pasta with ham will float.
Combine spaghetti with prepared sauce and stir
- Combine the spaghetti with the prepared sauce and stir. It should be noted that the prepared sauce is not as liquid as bechamel sauce or meat sauce for pasta bolognese. These sauces are more suitable for curly short pasta, which holds liquid sauces well due to the large number of indentations on the surface. Therefore, pasta with ham is prepared in the form of a warm salad.
Place spaghetti with ham, tomatoes and olives on plates
- Pasta with ham, tomatoes and olives is placed on plates and sprinkled with prepared hard cheese and basil. Garnish with basil leaves, large olives and cherry tomatoes. Pasta with ham is a great breakfast.
Pasta in a creamy sauce with seafood turns out delicious. It can be prepared with mussels and squid, or you can take a ready-made seafood cocktail.
- 500 gr. sea cocktail;
- 1 onion;
- 20 gr. butter;
- 6 tablespoons of heavy cream;
- 1 pinch of nutmeg;
- 200 gr. pastes;
- 2 cloves of garlic;
- 1 tablespoon olive oil;
- 50 gr. hard cheese;
- salt and pepper to taste.
Place a pan of water to boil the pasta on the fire. As soon as the water boils, add salt and put the pasta in it. Cook according to the instructions given on the package. At the same time, prepare the sauce. Put the frying pan on the fire, pour in the vegetable oil, add the butter. When the butter melts, add finely chopped onion and garlic to the pan and fry over medium heat, stirring until tender.
Then add the sea cocktail. There is no need to defrost it; add it to the pan straight from the bag. Add heat so that the ice glaze melts faster and the liquid begins to evaporate. Fry seafood over high heat for about 10 minutes. As a rule, this time is enough for the seafood to cook without becoming tough or rubbery.
Place cream in a frying pan, salt to taste, add pepper, and season the sauce with nutmeg. Heat until it begins to boil, but do not allow it to boil. Add finely grated cheese to the sauce. After adding the cheese, the sauce will immediately begin to thicken. The sauce is ready. Place the cooked pasta in it and stir. The dish is ready.
Both recipes for the wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for themselves what they like best. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy flavor and how amazing it mixes with the smoked bacon. When we have Carbonara for dinner there is a real celebration in our house. And there are reasons for this.
This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is, in principle, a dish that is most delicious in the heat of the heat, while the spaghetti is still hot and has not stuck together, and the sauce has not been absorbed. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist eating it all.
For this pasta, you can take classic spaghetti, capellini (thin and long) or linguine (wide and flat, like noodles). This is the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will remain wonderful, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not become overcooked. Italians prepare just such pasta.
You will need:
- spaghetti - 300 gr,
- bacon (or brisket) - 300 g,
- Parmesan cheese - 100 gr,
- yolks - 3 pcs,
- cream 10-20% - 200 ml,
- salt, pepper to taste.
Preparation:
1. Place a large pot of salted water on the fire to cook the spaghetti. Remember, there must be a lot of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To prevent spaghetti from sticking together and retain its shape, you need a lot of water.
2. Heat a frying pan on another burner. Add one teaspoon of olive oil if you have low-fat brisket instead of bacon. Fatty bacon doesn't need extra oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.
3. Once the water in the pan is boiling, insert the whole spaghetti into it. Do not break them under any circumstances, they should remain long. As the bottom of the spaghetti softens from the hot water, lower them with a spoon or fork until the spaghetti is completely submerged. After this, cook them, stirring lightly for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard ones take longer to cook.
4. While everything is crackling and gurgling on the stove, prepare the sauce. Place the egg yolks in a separate bowl. Use the whites for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is quite hard. Mix egg and cheese.
7. Now let's get back to the spaghetti, you need to take them out of the water, drain them into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little stiff in the middle, a little elastic. This means it's time to take it out. The spaghetti will be ready in the frying pan along with the bacon and sauce from the residual heat. If you remove the spaghetti already fully cooked, it will be overcooked in the sauce and may stick together.
8. Place all the spaghetti in the pan with the bacon and mix everything well. Then add the entire sauce of cheese, cream and yolks. Stir in spaghetti, sauce and bacon.
9. Carbonara pasta with bacon is ready. Now, while it is hot and fragrant, place it on plates and sprinkle with grated Parmesan.
Urgently call everyone to the table and try not to swallow their tongues from this delicacy during the meal. Enjoy your meal!
My own advice. If you want to brighten the taste of the pasta, add one clove of finely chopped garlic to the bacon in a frying pan and fry. It will turn out simply amazing.
Cooking instructions
30 minutes Print
1. Boil the spaghetti. Boil in salted water until fully cooked. Tool Pasta pan The main rule of a good pan for cooking pasta is that it should be large. To cook just half a kilo of spaghetti, you need at least five liters of water. Another problem is draining so much hot water. The problem can be solved by purchasing a pan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.
2. While the spaghetti is cooking, pour olive oil into a frying pan and fry the ham and bacon. It is better to cut them into strips measuring approximately 3 cm by 0.5 cm. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.
3. In a bowl, mix three eggs, cream and all the necessary seasonings. Beat a little until smooth. Add grated cheese. Mix.
Crib How to check egg quality
4. Place the prepared pasta in the frying pan with the ham (which is still on the stove) and bacon, stir and add the cream and eggs. Stir well once more until the spaghetti is completely covered in cheese and cream.
Crib How to check egg quality
