Every person who has visited hospitable Italy at least once not only admired its indescribable beauty, but also enjoyed masterpieces of national cuisine with pleasure. The main dish that makes up the pride of skilled craftsmen is Italian pasta. Getting a dish at home is not so difficult, having learned the secrets of its preparation.

Italian pasta Carbonara

Ingredients Composition:

  • pork (Pancetta brisket) - 100 g;
  • eggs - 3 pcs.;
  • Pecorino Romano cheese - 120 g;
  • spaghetti - 450 g;
  • olive oil - 50 ml;
  • salt, pepper, basil.

Cooking method:

  1. Boil spaghetti in slightly salted drinking water, taking into account the following proportions: per liter of liquid - 100 grams of the product. We determine the readiness of flour products according to the state of al dente, in which pasta on the outside becomes soft, and on the inside they remain slightly hard.
  2. Beat eggs, add ½ amount of grated cheese, season with salt and pepper.
  3. Cut the pork into small pieces, fry until golden brown, leave for a while in a plate.
  4. Instead of meat, spread the cheese mixture and cook, constantly stirring the mass until the eggs curl.
  5. We return the bacon to the pan, attach the remaining cheese shavings, place the spaghetti thrown back into the colander on top. We quickly and actively interfere with the products, bring the sauce to a ready state and decorate the dish with basil sprigs.

The presented recipe contains Carbonara paste in the classic version of the preparation. However, there are a huge number of variations of such a dish with the addition of various components.

With eggplant

Grocery list:

  • pasta colorata (pasta with paprika) - 130 g;
  • cheese (choose a soft variety) - 120 g;
  • eggplant;
  • cream (fat content 20%) - 100 ml;
  • Sweet pepper;
  • tomatoes - 3 pcs.;
  • clove of garlic;
  • vegetable oil - 40 ml;
  • salt, olive herbs, pepper.

Order of preparation:

  1. Boil the paste in accordance with the rules recommended above.
  2. We divide pure eggplant into cubes, which are quickly fried in oil until pink.
  3. Add tomatoes to it, sliced ​​into the same parts. Season the composition with salt, pepper and Provencal herbs. We continue cooking for 3 minutes with constant stirring of the components of the dish, then turn off the heat.
  4. We spread the pasta on a plate, place the vegetable sauce on top. We attach strips of chopped sweet pepper (without seeds) and complete the assembly of the dish with slices of cheese and herbs.

So, quickly and simply, delicious Italian pasta with eggplant appears on our table.

Shrimp Cooking

Product Set:

  • cheese (preferably Parmesan) - 100 g;
  • bulb;
  • paste - 250 g;
  • olives (olives) - 40 g;
  • large tiger prawns (others may be) - 300 g;
  • cloves of garlic - 2 pcs.;
  • olive oil;
  • pepper, salt, spices, herbs.

Stages of preparation:

  1. Boil the paste in a known manner. To make pasta in Italian, we are sure to study the manufacturer's instructions on the rules for preparing the product. Add olive oil to the boiled products.
  2. We clear shrimps from shells, heads and tails. Cut the underwater inhabitants in half, remove the dark stripes.
  3. Heat the oil in a pan, into which we place the thyme sprigs. When the fat is saturated with fragrant grass, we shift it to the side of the dishes, then very quickly fry seafood in a fragrant composition.
  4. Pour a little vegetable fat into a separate pan, into which we put the sliced ​​garlic and chopped thyme. After a few seconds, attach the chopped onion, chopped tomatoes, olives and prepared greens.
  5. Fry the sauce components until soft, place the shrimp in it and warm the food for two minutes.
  6. We spread the hot pasta on a plate, decorating the pasta in the form of a nest. In the middle of it we place the shrimp sauce and sprinkle the dish with Parmesan broken into pieces.

We decorate the dish with three tiger specimens, parsley and basil leaves. Unusually delicious beauty is ready for tasting!

Italian pasta bolognese with minced meat

Required Components:

  • pack of tagliatelle - up to 450 g;
  • tomatoes - 150 g;
  • ground beef - 500 g;
  • white wine - 120 ml;
  • finished broth - 300 ml;
  • sweet carrots - 100 g;
  • pork (bacon) - 200 g;
  • cream - 100 g;
  • cloves of garlic - 3 pcs.;
  • celery - 40 g;
  • bulb;
  • oil (olive and cream) - 30 g each;
  • salt, basil, pepper.

Cooking Technology:

  1. Boil Tagliatelle. This paste is specially designed for Bolognese.
  2. We clean and wash the vegetables. Cut the onion into strips, chop the celery stalk with thin plates. We rub coarsely carrots, grind the cloves of garlic.
  3. We saute the vegetable slices in a pan with vegetable and cream fat. Warm the food for 5 minutes over medium heat.
  4. Divide the bacon into thin slices and fry in a separate pan. When a sufficient amount of fat is melted, put the ground beef into it and cook it by stirring with a wooden spatula.
  5. Pour the wine, continue cooking until the alcohol evaporates, then add the beef broth, finely chopped tomatoes and vegetable composition. Season with salt and pepper. You can use different spices, but dried basil is by all means!
  6. We stew food for about an hour on a quiet fire in a closed form. At the end of the process, add cream and finish cooking after the start of a new boil. We spread the pasta on the dish, place the hot sauce in the center.

According to its popularity, pasta with minced meat in Italian is comparable only with French bechamel sauce.It is no coincidence that Bolognese stew is increasingly appearing in our everyday and holiday menu.

With chicken

Poultry meat in sunny Italy is as beloved as in our country. Perhaps for this reason, chicken pasta immediately gained widespread acceptance.

Grocery list:

  • fresh champignons - 300 g;
  • pasta - 400 g;
  • chicken fillet - 400 g;
  • bulb;
  • low-fat cream - 30 ml;
  • cheese - 250 g;
  • olive oil, salt, pepper, herbs.

Cooking Method:

  1. Free the fillet from the films, cut into small pieces.
  2. We clean the mushrooms, rinse and immediately dry with napkins. Champignons, like all mushrooms, quickly absorb liquid, which significantly impairs their taste, so we do not keep the product in water for long.
  3. We divide the mushrooms into thin plates. We chop the onion into cubes. Coarsely rub the cheese.
  4. Boil the paste in accordance with the manufacturer's instructions, drain the liquid through a colander, process the pasta with olive oil.
  5. Fry the onion in vegetable fat and add the parts of the fillet. We continue cooking for another 10 minutes, after which we attach the mushrooms, salt, pepper, spices. Leave the products to languish for a quarter of an hour.
  6. Now pour in the cheese chips and pour in the not-so-heavy cream. Mix the components of the dish well, heat until a slightly thick dish is formed.

Traditionally we spread the hot pasta with chicken on a plate, sprinkle the dish with the remaining cheese chips and decorate with greens.

With tomato sauce

A feature of Italian tomatoes is their extraordinary sweetness and very thin skin. It is not surprising that pasta with tomato sauce has such a pronounced taste.

Product List:

  • spaghetti - 300 g;
  • olive oil - 70 ml;
  • cherry tomatoes - 300 g;
  • cheese - 130 g;
  • cloves of garlic - 3 pcs.;
  • mashed tomatoes - 600 g;
  • salt, pepper, basil, fresh herbs.

Cooking:

  1. Boil pasta, put it in a colander, place in a deep bowl and season with olive oil.
  2. Heat vegetable fat in a pan and fry clean cherry tomatoes in it. When they become soft, add finely chopped garlic, and after 2 minutes, attach the mashed tomatoes.
  3. Mix everything and simmer for another 3 minutes. Season the sauce with pepper and salt, sprinkle with chopped herbs and dried basil.

We spread the pasta in a deep plate, pour it with aromatic sauce and decorate the dish with cheese chips.

Italian pasta with pumpkin

The best way to get a quick, satisfying and healthy meal for lunch is to cook Italian pasta with pumpkin!

Necessary components:

  • onions - 1 head;
  • sweet carrots;
  • cloves of garlic - 3 pcs.;
  • pumpkin - 600 g;
  • lean oil;
  • Italian pasta - 300 g;
  • pepper, salt, nutmeg, parsley.

Cooking sequence:

  1. Separate the peel and all seeds from the sweet pumpkin, cut the vegetable into small cubes. Shred the onion in small strips, coarsely rub the carrots.
  2. Grind the cloves of garlic, brown the slices in a pan with oil, then spread the prepared vegetables for them. Season with salt and a little grated nut. Mix everything and simmer for about 20 minutes until the squash is soft.
  3. Boil the pasta. For this dish, they should be short, such as rigatoni or gemelli. We attach the paste to the vegetables, cook another 2 minutes. If the food seemed a little dry, add a little liquid in which the flour products were cooked.

The resulting dish will become even tastier if sprinkled with chopped crackers, grated garlic and fried to a golden hue.

With pork tenderloin

Ingredients Composition:

  • Parmesan cheese - 100 g;
  • turnip onion - 2 pcs.;
  • chili pods - 2 pcs.;
  • tomato puree - 800 ml;
  • cherry tomatoes - 12 pcs.;
  • pork tenderloin - 500 g;
  • olive oil - 60 ml;
  • green basil, salt, pepper.

Cooking method:

  1. Boil the paste to a slightly solid state and merge with the liquid into a colander. Leave in a bowl, sprinkle with aromatic oil.
  2. We wash the meat well, cut off films, tendons, excess fat.We divide the piece into thin strips, which are fried for 8 minutes in oil until a golden crust appears.
  3. Add onion, chopped half rings, halves of cherry and chopped greens into a pan with meat.
  4. Remove the seeds from the chili pods. If desired, leave them in order to give the dish more spiciness. Grind the burning vegetable and attach to the remaining components of the dish.
  5. After 3 minutes, put tomato puree here, season with salt and pepper. Mix everything and simmer for 10 minutes in a closed form.

Spread the hot pasta on a plate. In the middle of the pasta slide we place a fragrant sauce and sprinkle the products with slices of “Parmesan”.

With creamy pesto sauce

Dish Components:

  • cheese - from 150 g;
  • spaghetti - 300 g;
  • bacon - 100 g;
  • cream (fat content of 20%) - 180 ml;
  • olive oil;
  • Pesto sauce - 1 tsp;
  • salt pepper.

Features of the preparation:

  1. Boil the pasta in salted water, recline in a colander, place in a bowl and sprinkle with fresh oil.
  2. Pesto sauce we buy in a specialized store or get at home. To do this, combine 4 cloves of garlic, 180 ml of olive oil, 50 ml of lemon juice, 100 g of pine nuts, 2 bunches of basil and 100 g of Parmesan in a blender glass.
  3. Grind the composition to a homogeneous mass. We use part of the sauce for our dish, the rest of the product is stored in a sealed container in the refrigerator.
  4. Finely chop the bacon, place in a pan and fry over a low heat. When the meat becomes golden, add Pesto and fresh cream. We continue to heat the products until the composition is slightly thickened.

Put the spaghetti on a plate, sprinkle with cheese and pour the aromatic sauce.

Italian pasta with vegetables

Necessary components:

  • bulbs - 2 pcs.;
  • young eggplant - 500 g;
  • cloves of garlic - 4 pcs.;
  • pasta - 450 g;
  • Sweet pepper;
  • tomatoes - 300 g;
  • carrot;
  • lean oil;
  • chili pod, salt.

Cooking process:

  1. Boil the paste in the usual manner.
  2. “Blue” shred a small straw, finely chop the onion and fry the vegetables in oil.
  3. Scalp the tomatoes and immediately dip them into cold water, remove the skin and cut the flesh into cubes. We place the vegetables in a separate bowl, where we fry them for 2 minutes along with peppers chopped into strips (we remove the seeds in advance).
  4. We combine the components prepared in both pans, add greens, chopped garlic cloves, salt and pepper. All mix well.

We decorate the pasta with vegetables in a beautiful dish, in the center of which, as always, we spread the fragrant sauce.

Italian recipe with green pea sauce

Ingredients Composition:

  • turnip onion - 2 pcs.;
  • finished crab;
  • ditalini paste (hollow short tubes) - 200 g;
  • Italian "Pancetta" (a variety of brisket or bacon) - 100 g;
  • olive oil - 100 ml;
  • Parmesan cheese - 30 g;
  • green peas - 400 g;
  • cherry tomatoes - 150 g
  • chili pepper - 10 g.

Cooking method:

  1. Boil the paste until al dente. We already know the secret to getting such pasta. In the meantime, they “rest” in the bowl, enjoying olive oil, we will organize a worthy “company” for an exquisite product.
  2. Cut the pancetta into small pieces and fry in a pan with butter, together with finely chopped onions. We attach half the amount of peas to the golden pieces and heat until they begin to “cringe”.
  3. We place the contents of the dishes in a blender, we puncture the products well, and then we grind through a fine sieve. The remaining green component is heated for a minute in a pan with oil, then combined with pasta and mix well.

We spread the green pea sauce in a deep plate, place the pasta composition on top. We decorate the dish with a luxurious crab and finely chopped chili peppers.

Making Italian pasta at home is a snap. Minimum effort and maximum desire - this is the main "ingredient" of a delicious dish!

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