Carbonara sauce with Italian pasta is quite popular these days. This is one of the favorite dishes of fans of Italian cuisine. Gravy can be prepared at home, using one of the recipes below.
Material Content:
Classic Spaghetti Carbonara Sauce
The original Italian carbonara sauce for spaghetti is prepared quite quickly from a small amount of products.
For cooking, you need such components:
- guanchial - 350 gr;
- cream of medium fat content - 200 g;
- egg yolks - 4 units;
- Parmesan - 70 gr;
- garlic - 2 cloves;
- olive. oil;
- a few pinches of salt.
Peel the garlic, grind it in a press and fry in vegetable oil for a couple of minutes. During this time, finely chop the guanchial and spread to the garlic, fry for 5 minutes, stirring with a spatula. The fire should be medium, closer to the minimum - roasting should languish, acquiring a light appetizing shade, and in no case should it be burnt.
Separately, beat the yolks, gradually pouring cream into them. We put a saucepan with this mixture on a slow fire and heat it. As soon as the liquid becomes hot, put the frying in it. We warm for another 2-4 minutes, remove from heat, three cheese in the sauce and add salt. Mix well, pour the cooked pasta and immediately serve. Garnish with greens and grated cheese.
Onion and ham variation
Carbonara pasta sauce can be slightly adjusted to the available products. For example, use ham instead of guanchial.
We offer the following recipe:
- ham - 250 gr;
- onion - 1 small;
- egg yolk - 3 units;
- cream - 75 gr;
- grated parmesan - 250 gr;
- fasting oil - 1 table. l .;
- salt, oregano, black pepper.
Cut the ham into small thin slices and send it to fry in oil.
In the meantime, peel the onion, cut into a small cube and pour to the ham. Cook under the lid for 2-3 minutes, then remove the lid, salt, add spices and cook another couple of minutes.
Meanwhile, beat the yolks with cream until a uniform shade. Reduce the fire to a minimum. Pour into the sauté, stir, cook for 3-5 minutes. Next, add cheese, cook for another 2-3 minutes, stirring occasionally. When the cheese melts and the sauce thickens a little, the fire can be turned off.
The sauce is ready to serve with pasta.
On a note. There are two options for serving sauce with pasta - spread pasta on a plate and pour sauce on top, or half-pasta spread in sauce, cook for a couple of minutes, then leave it under the lid for several minutes. The dish is served exclusively hot.
With mushrooms
Mushrooms are popular in various countries. They are used for cooking first and second courses, salads and snacks.
The mushrooms found their place in Italian recipes, slightly changing the taste of the sauce:
- 200 gr ham;
- 150 gr fresh mushrooms;
- 150 gr of cream 20-25%;
- 200 g of grated parmesan;
- several branches of basil and oregano;
- olive. oil;
- salt.
First of all, we wash the mushrooms, if necessary, removing darkened spots, and cut into small cubes. We also cut ham.
In a pan, heat the oil and fry the mushrooms with ham over medium heat. After a quarter of an hour, pour in the cream, reduce the heat and simmer under the lid, stirring with a spatula. It will take about 10 minutes.
Meanwhile, rinse and finely chop the greens.
When the sauce is slightly stewed, it needs to be salt and pour the prepared greens, grated cheese. While stirring, cook for a minute, so that the sauce thickens thanks to the melted cheese. After you can serve with pre-cooked pasta, laid out in portioned plates. You can decorate with fresh chopped herbs.
On a note. Italians do not use cream in the sauce - only egg yolks. Cream began to be added, experimenting with the composition of a traditional sauce. Cream sauce is more tender.
With shrimps
You can cook carbonara sauce with shrimp very quickly, since seafood does not require a long heat treatment. The sauce is tender and aromatic thanks to seafood.
The ingredients for shrimp sauce are as follows:
- 350 gr peeled shrimp;
- 3 garlic cloves;
- 3 table. l olive. oils;
- 2 egg yolks;
- 100 g of grated hard cheese;
- 1 tea l lemon juice;
- 1 tea l fine salt.
Boil a liter of water. Rinse the shrimp and put in boiling water, pour in the juice, mix and boil for 4-5 minutes - the shrimp meat is very tender and cooks pretty quickly.
Meanwhile, peel the garlic, cut into thin slices, fry in hot oil for about four minutes. You can do it another way: crush the teeth with a knife flat and fry in this form, the juice from the garlic will turn into oil. Make sure that the garlic plates do not burn, otherwise the taste will remain in the oil and spoil the sauce. We remove the plates from the oil - we needed to make it fragrant, no more.
Pour boiled shrimp into a colander, quickly cool under running water and fry in garlic oil for 1-2 minutes.
Meanwhile, beat the whisk with the whisk, pour half of the cheese into them. Warm up in a water bath for several minutes to melt the cheese. Stir with shrimp and spread on a paste. Sprinkle with grated cheese on top - it should melt a little from hot sauce.
On a note. You can add a little dry white wine to the carbonara sauce - the drink will give an original flavor note.
Interesting facts about carbonara sauce
Italian carbonara sauce has some interesting facts.
- For the first time, pasta with carbonara sauce was prepared in the fifties of the twentieth century. Compared to other Italian national dishes, carbonara is considered a fairly young recipe.
- To make a real carbonara sauce, Italians use a salty pork cheek called guanchial. When frying, guanchial pieces become transparent, their structure does not contain streaks, which positively affects the taste of the finished sauce.
- By tradition, Italians use Pecorino Romano cheese, prepared on the basis of sheep’s milk and aged for some time.
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