We decided to pamper the family with an ideal Italian pasta dish, but doubt the culinary result? Do it right! To start this difficult process, you need not to buy amazing pasta in bright packaging, but with useful information on how to make delicious pasta at home.

Carbonara pasta at home

Pasta alla carbonare - a classic of Italian cuisine. Cooking it is quite simple, given the features of getting a national dish.

Product Composition:

  • olive oil - 80 g;
  • cheese "Parmesan" or "Pecorino" - 200 g;
  • packaging of spaghetti;
  • pancetta (a variety of brisket, bacon) - 300 g;
  • raw egg yolks - 3 pcs.;
  • cloves of garlic - 2 pcs.;
  • salt pepper.

Cooking method:

  1. Getting to the heat treatment of the paste, we take into account a simple but binding rule: for 100 g of pasta we use 1 liter of drinking water, 10 g of potassium chloride (salt), 20 g of olive oil.
  2. We study the recommendations of the manufacturer of the product, boil the paste to the state of al dente ("per tooth"). The method of checking the degree of readiness is very "ancient" - just try the product. It should be easy to crack, while remaining quite solid inside.
  3. So, we heat the water to a boil, pour in 40 g of oil, boil the pasta and put it on a sieve or colander.
  4. Cut the pancetta into strips (cubes), heat the pan with two tablespoons (40 g) of vegetable fat. Squeeze the garlic cloves through the press, lightly fry, then add the paste. Continue cooking until the lard is clear. We leave the container with bacon from the fire, give the meat time to cool.
  5. We place the yolks in the bowl, carefully beat them with a fork, attach two pinches of allspice black pepper, salt and half a serving of grated cheese. Mix everything well. To create a smooth sauce structure, heat it over a pair of preparing spaghetti.
  6. Pour the egg mixture into a bowl with pancetta. Constantly mixing the components of the dish, cook them for 2 minutes, after which we spread the pasta. We continue to work with a silicone spatula for no more than a minute, turn off the fire.

Carbonara pasta at home is almost ready. It remains to sprinkle it with the remaining chips of cheese mixed with pepper, and serve the dish without fail hot.

Shrimp Cooking

We continue to comprehend the secrets of Italian cooking by preparing delicious shrimp spaghetti.

List of ingredients:

  • dry pasta "Fettuccini" - 400 g;
  • large shrimp - 500 g;
  • leek;
  • cloves of garlic - 2 pcs.;
  • wine (dry white) - 100 ml;
  • half a lemon;
  • oil (cream and olive) - 40 ml each;
  • salt, hot pepper, parsley.

Order of preparation:

  1. We boil fettuccini (ribbons) to al dente using the recommendations of the previous recipe, as well as the labeling and instructions on the product packaging.
  2. We free the shrimp from the shell, leave one flake to decorate the dish. We make longitudinal sections on the backs, remove the strings of the intestines, then pepper and salt the marine animals.
  3. Pour both types of oil into the pan, heat the container until the creamy butter has completely dissolved. We spread the finely chopped leek (a full tablespoon) and constantly stirring, fry the plant to a transparent state.
  4. Add garlic and hot pepper, continue cooking for another minute, then place shrimp on them. So that they do not become “rubber”, we fry for no more than 3 minutes until the color of the crustaceans changes and their transparent appearance disappears.
  5. We remove the sea inhabitants from the pan, pour the wine into the container, warm the alcohol briefly, then squeeze the juice of half a lemon. Boil the composition for 3 minutes, add a spoonful of cream and olive fat. We mix everything well, waiting for the composition to thicken. We return the shrimp to the pan, spread the pasta, season the dish with pepper, salt and parsley.

In less than 40 minutes, the shrimp paste will be ready to serve! Do not forget to decorate the dish left for this flake.

With seafood

It is completely unacceptable to pass by an incredibly tasty dish cooked with various gifts of the seas and oceans. There can be any pasta for this dish: spaghetti, "snail" or linguine.

The list of components:

  • turnip onions;
  • cloves of garlic - 4 pcs.;
  • Italian pasta - 250 g;
  • Seafood “cocktail” - 500 g;
  • olive oil - 40 g;
  • half a lemon;
  • pepper (Bulgarian and ground black), salt, herbs (basil, parsley, other plants).

Cooking process:

  1. Boil the pasta in a familiar way.
  2. The “cocktail” seafood team may contain processed parts of tentacles of cuttlefish, squid, octopus, shrimp and other underwater inhabitants.
  3. Fry chopped onions in a pan with oil, add chopped garlic and diced bell peppers (without seeds). We attach the mixture of pieces of marine animals, pepper and salt the composition, squeeze the juice of half a lemon.
  4. We stew foods for 10 minutes on a quiet fire, then spread the finished pasta. Mix everything well and serve.

Seafood pasta is an extremely appetizing and very healthy dish. Be sure to include it in your diet!

Delicious Chicken Pasta

When everything bothers and you want something "kind of", remember the wonderful pasta and cook the pasta with your favorite chicken.

Required Products:

  • oil (sunflower or olive) - 30 ml each;
  • chicken fillet - 500 g;
  • honey - 90 g;
  • pasta (Fusilli, Cazarecce or Farfalle) - 400 g;
  • soy sauce - 40 g;
  • lemon juice — 10 ml.

Features of the preparation:

  1. Cut the chicken into small pieces, fry for 10 minutes in a pan with butter. Pour in soy sauce, add honey. We mix the components of the dish, simmer for 20 minutes on low heat. If the consistency of the resulting composition is too thick, dilute with purified water (up to 50 ml).
  2. While preparing aromatic watering, boil the paste. Choosing the type of pasta, we take into account their compatibility with certain sauces. Light and “silky” compositions stick to the bends of the paste, so the types of Italian products listed in the recipe are more suitable for our dish.
  3. Add the finished “Kazarechche” (doubled and twisted tubes) to a pan with honey and soy sauce, mix the mass and simmer for 3 minutes.

The chicken pasta should cool slightly, after which we serve the dish to the table.

Spaghetti with tomato paste

We continue the conversation about the interaction of sauce and pasta with the example of such dishes as spaghetti with tomato composition.

Ingredients Composition:

  • honey - 20 g;
  • cloves of garlic - 2 pcs.;
  • olive oil - 60 g;
  • spaghetti - 250 g;
  • tomato paste - 90 g;
  • Feta cheese - 100 g;
  • a mixture of dried herbs (oregano, basil) - ½ tsp;
  • salt pepper.

Cooking method:

  1. Boil spaghetti until cooked, drain the liquid, leaving up to 100 ml of water in a saucepan.
  2. We put the oil in the pan, spread the chopped garlic, pepper, a pinch of salt and spices, warm the composition for 2 minutes. Add tomato paste, mix the mixture and simmer for 3 minutes over low heat.
  3. Put the spaghetti in a bowl with cooked foods, add honey and a little water.

We mix the components of the dish well, chopping feta cheese on top of pasta, serve hot spaghetti with tomato paste.

With mushrooms in a creamy sauce

And again we return to the question of maintaining a balance between pasta and sauce. In the recipe presented, it is important that the pasta does not float in a creamy composition. Everything should be harmoniously balanced!

Grocery list:

  • fat cream (33%) - 150 ml;
  • bulb;
  • Parmesan cheese - 150 g;
  • Linguine paste (thin noodles) - 150 g;
  • porcini mushrooms (fresh or frozen) - 250 g;
  • olive oil (30 ml) and cream (40 g);
  • salt, pepper, a mixture of Italian herbs, herbs.

Step-by-step preparation:

  1. We peel the onion from the husk, chop finely, passé in a pan with both types of oils.
  2. Add to the vegetable porcini mushrooms, sliced ​​in longitudinal slices. Fry them until the liquid evaporates and appears on the hats and legs of a rosy hue.
  3. We add fresh cream to the ingredients prepared in the pan. Constantly mixing the components of the dish, we continue the heat treatment of the products on low heat until the sauce thickens.
  4. At the same time, boil the paste. In addition to the required amount of salt, add a mixture of Provencal herbs to the water and finish the process 2 minutes earlier than indicated on the product packaging.
  5. When the pasta is almost ready, use a fork to remove them from the pan and place them in a pan with mushroom composition. At the same time, a little aromatic liquid will get into the container along with the paste. Thoroughly mix the ingredients of the dish, sprinkle the food with grated cheese chips.

It is especially important to serve pasta with mushrooms in a creamy sauce exclusively in hot form!

How to cook pasta "Bolognese"

We turn to a simple, but very popular dish among Italians. Each resident of the country eats up to 26 kg of pasta a year!

Necessary components:

  • turnip onion - 2 pcs.;
  • tomato puree - 80 g;
  • celery stalk;
  • beef - 600 g;
  • carrots - 1 pc.;
  • cloves of garlic - 3 pcs.;
  • packing of tagliatelle pasta;
  • Parmesan cheese - 150 g;
  • drinking water - 250 ml;
  • butter (30 g) and olive (20 ml);
  • red wine (dry) - 100 ml;
  • salt, laurel leaf, pepper, olive herbs.

Cooking Technology:

  1. Free beef from films and tendons, grind in a food processor.
  2. We peel the onions, carrots and garlic, chop the products into cubes (rib up to 0.5 cm) and put them in a pan with both types of oils. Olive fat can always be replaced with any other herbal product without extraneous odors.
  3. Add chopped celery and fry in open form until soft.
  4. Next, we send minced meat to the container and cook another 20 minutes. The beef component should not be stewed, namely roasted until rosy.
  5. Now we pour in the wine, place the tomato puree and heat the composition for another 2 minutes, during which the alcohol evaporates, and the tomato paste undergoes the necessary heat treatment.
  6. We attach to the products a glass of purified water, a mixture of Italian herbs, a bay leaf, pepper and salt. We mix the composition well, close the dishes tightly and simmer their contents for at least 2 hours at minimum heat.
  7. Periodically turn over the components of the aromatic mass, add the evaporated liquid as necessary. Do not lose control over the process!
  8. Boil tagliatelle (egg noodles), paying attention to the manufacturer's instructions. Good results were shown by our Russian pasta made exclusively from hard varieties of high-quality wheat.

We serve Bolognese pasta without fail in a hot form.

Classic Lasagna Recipe

Avoiding a dish called Lagane al forno was an unforgivable mistake, because this sumptuous dish is the hallmark of Italian cuisine.

Necessary components:

  • minced meat - 500 g;
  • butter - 20 g;
  • sheets for lasagna - from 12 pcs .;
  • drinking water - 100 ml;
  • Parmesan cheese (you can also Russian) - 100 g;
  • celery, onions - 50 g each;
  • carrots - 100 g;
  • tomato paste - 60 g;
  • salt (15 g), regular sugar (10 g), a mixture of peppers, bay leaf.

To get Bechamel sauce you will need:

  • grated nutmeg - ¼ tsp;
  • sifted flour - 50 g;
  • butter - 50 g;
  • whole milk - 800 ml;
  • salt - ½ tsp

First of all, we start getting bechamel sauce - the pride of Italian cooking!

  1. Put the butter in a saucepan, put the bowl on medium heat and expect the butter to completely dissolve.
  2. Be sure to add the sifted flour, stir it actively, brewing the bulk product. Pour in a thin stream of milk, previously heated to a hot state. Without stopping to work with a silicone spatula, we get a mass as thick as semolina.
  3. We attach a pinch of salt and a little grated nutmeg. As a result of a very simple and short technological process, we get custard sauce, the consistency of which resembles store sour cream.

In the second turn, we are preparing bolognese, familiar from the previous recipe.

  1. We clean and cut vegetables, fry, add minced meat, then tomato puree and water. We prepare all products using the technology of pasta bolognese. Whether to add wine is decided by preference.
  2. After 2 hours, the meat filling is ready for further use. We divide it into 3 parts and proceed to the assembly of lasagna.
  3. We process the bottom of the mold with butter, pour a little bechamel, covering the base of the container. We spread 3 sheets of lasagna, on top of it we place part of the bolognese sauce.
  4. We pour it with bechamel composition, repeat the meat layer, continue the assembly of the “structure” in the same sequence. It should be a "four-story building."
  5. Fill the dish with the remaining sauce, sprinkle the surface with cheese chips and send it to the oven for 30 minutes at t 200 ° C.

At the end of cooking, leave the lasagna for a quarter of an hour in the conditions of the oven turned off, and then we start a delicious feast!

In sour cream and tomato sauce

To obtain a delicious dish according to the presented recipe, it is advisable to use a wide and long pasta such as fettuccine, tagliatelle or pappardelle.

Product Set:

  • onions - 2 pcs.;
  • tomato paste - 50 g;
  • homemade sour cream - 50 g;
  • smoked brisket - 300 g;
  • finished broth - 50 g;
  • lean oil;
  • nutmeg, salt, pepper.

Cooking Method:

  1. Boil the paste in a known manner, drain the water.
  2. The meat is cut into long sticks, put in a heated pan and quickly fry in oil until a golden hue appears on the strips. We try not to overdry the brisket so as not to spoil the taste of a delicate and very delicate product.
  3. We peel the onion, chop it finely and send it to the dishes with meat. Pour the hot broth, continue the process until the vegetable is transparent.
  4. We add tomato puree, salt, sour cream, pepper, grated nutmeg (on the tip of a knife) and pasta. We mix everything well and warm it closed for literally two minutes.

The prepared dish turned out with exquisitely thin and piquant sourness. The taste is very pleasant!

Tuna and tomato pasta

We provide our family with a hearty breakfast, a delicious lunch or a quick dinner.

Essential Ingredients:

  • olives - 20 g;
  • tomatoes - 500 g;
  • pasta (spaghetti, tortellini, cappelletti) - 300 g;
  • canned tuna in tomato sauce - 250 g;
  • onions - 150 g;
  • olive oil;
  • cloves of garlic - 3 pcs.;
  • pepper, herbs (basil, parsley), salt.

Cooking:

  1. Boil the paste in boiling water, without losing sight of oil and salt.
  2. Grind tomatoes with a knife or a blender. Peel the onion, chop finely and fry until soft. We place the tomato mass, squeeze the cloves of garlic through a press, salt and pepper the composition, simmer for about 5 minutes on low heat.
  3. Open a can of tuna, put its contents in a pan with food and mix the ingredients of the dish, combining the pieces of fish with tomato sauce.
  4. Put the paste on the final chord. Our graceful pasta has been in boiling water and a sieve, the glass has excess liquid, they are ready to take the taste of canned tuna and spicy tomato paste with freshly added basil or parsley.

So we became the home masters of Italian cooking and know for sure about how to cook pasta deliciously. Then we focus on the favorite recipe, knowingly choose the right kind of queen of Italian cuisine and get the perfect dish, created at home.

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