Carbonara pasta

Boil the pasta in salted water according to the instructions on the package.

Put the oil in a pan on the fire, when it is hot, put the chopped garlic and slice it for a few seconds, add the sliced ​​bacon, let it fry a little and then put the sliced ​​mushrooms. Put a lid on and let the mushrooms penetrate.

In a bowl, mix the cold milk with the flour and mix with a whisk so that it does not become lumpy. When the mushrooms are penetrated, add the milk and flour and mix. When the sauce starts to boil, it will thicken, leave it for another 2-3 minutes, add the cream, mix until it dissolves, salt and pepper to taste, and at the end a little pesto sauce.

When the pasta is cooked, put it over the sauce, mix it, let it boil with the sauce, and if it is too thick, add a little of the water in which they cooked the pasta.

We put a portion on the plate, and on top we grate cheese. Good appetite!!!



First of all, prepare all the ingredients. Peel the garlic, cut it into small pieces and then cut the bacon into julienne slices. Then boil the pasta as indicated on the box. When they are almost ready, put them in a strainer. Very quickly add the bacon in a well heated pan and stir constantly. When you notice that the bacon has browned, put the garlic and leave the pan on the fire for another minute. Then, put the pasta in the pan, over the bacon and garlic and leave it for a minute. After this period, take the pan off the heat. Now is the time to pour all over the mixture of yolks and sour cream. Finally sprinkle Parmesan cheese on top.

This is all! Now you can serve a tasty meal for four people!
Good appetite!


Spaghetti carbonara - the original recipe

Along with bolognese, carbonara spaghetti is one of the most popular spaghetti recipes. The original carbonara spaghetti recipe, as prepared by the Italians, is one and does not contain sm & acircnt & acircnă, as we would be tempted to believe. The creamy sauce is a mixture of egg yolk, quality parmesan and water & icircn that boiled the pasta.

Today we show you a classic, original recipe for spaghetti carbonara, as you can find in any Italian restaurant that respects itself.

  • 3 yolks
  • 40 g parmesan
  • 150 g bacon or bacon
  • 200 g spaghetti
  • 1 clove of garlic
  • olive oil
  • salt
  • pepper

Put the yolks and grated Parmesan cheese in a bowl. Season with salt and pepper and mix well with a whisk until a cream is formed. Set it aside.

Put a pot of water and salt to a boil and, when the water boils, put the pasta and boil it according to the instructions on the package.

Chop the pancetta or diced bacon and finely chop the garlic. Put olive oil in a pan and sauté the garlic for a minute, until it releases its flavor, but does not burn. Add the bacon and cook for another 5 minutes.

Drain the spaghetti, but keep from the water in which they boiled because we will use it in the sauce. Add the spaghetti to the pan over the bacon and stir. Put a pinch of hot water, then the mixture of Parmesan and egg and turn off the heat. Mix well so that the egg and parmesan turn into a creamy sauce.

If necessary, add more spaghetti water to thin the sauce. Serve the carbonara spaghetti with a little olive oil on top, freshly ground pepper and extra grated Parmesan cheese.

You have to see it too.


How many calories does carbonara pasta have?

I went out with a friend to have lunch on a terrace in Cluj. All good and beautiful, we were already enjoying a coffee while studying the menu and we got to pasta. To my surprise, I noticed that the menu showed the nutritional information for each dish. Respectively the calories, but also the amount of carbohydrates, fats and proteins contained. And, speaking of a friend, I would also ask for a law so that it is everywhere we eat.

The first on the list were carbonara pasta, probably the most popular pasta recipe. You realize that having so often contact with the nutritional values ​​of foods and ingredients, I have a rough idea of ​​how many calories a preparation could have. But I admit that I stared at the menu for a few seconds when I saw in front of them a number just past 2000. That is 2000 kcal, one serving of pasta, one meal.

To get along. My energy requirement for the whole day, at about 50 kg of mine, is somewhere around 1600-1700 kcal. Which I take from 3 different meals and a snack. If you have several kg, you need a few more calories per day, but still 2000 kcal at one meal I don't think you need much. Exception only for performance athletes or those who practice very hard physical work.

Considering the fact that restaurants try to please customers by offering them more generous portions of food, I was now thinking of analyzing a portion of pasta carbonara, let's say normal quantity, to see how many calories it contains.

A classic carbonara pasta recipe can usually contain the following ingredients

  • 100 g spaghetti, dried - & gt371 kcal, of which 2 g fat, 75 g carbohydrates, 13 g protein
  • 25 g pancetta - & gt110 kcal, of which 9 g fat, 1 g carbohydrates, 4 g protein
  • 2 Lg of olive oil - & gt238 kcal, of which 28 g fat, 0 g carbohydrates, 0 g protein
  • 1 egg - & gt 63 kcal, of which 4 g fat, 0 g carbohydrates, 6 g protein
  • 30 g grated Parmesan - & gt 121 kcal, of which 8 g fat, 1 g carbohydrates, 11 g protein
  • Total: 903 kcal, of which 51 g fat, 77 g carbohydrates, 34 g protein

The nutritional values ​​for each ingredient are according to the Nutritiondata website.

Of course, this is just an indicative example. There are many variations of carbonara recipes and the nutritional values ​​are different. Some may have more calories, some less.

But what I'm trying to say is that it's still a little too much. Even 900 kcal. If you have an accelerated metabolism due to more developed muscle mass, you usually run a few kilometers a day or practice, say, climbing a mountain, you may have the opportunity to burn all those calories. If not, and you often eat such dishes, you will most likely store them in the form of fat, on the hips or thighs.

If you really want to eat a portion of pasta carbonara once in a while, eat slowly and enjoy them. And if it happens that, when you have eaten half a portion (or at any time), you feel a feeling of satiety, stop eating there. Your body sends signals to you when you have eaten enough and it is good to listen to it.


Pasta Carbonara

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to the brim, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and bacon. Brown the bacon for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.


Pasta Carbonara & # 8211 Italian Recipe

If you want to organize a dinner for your loved ones or if you simply want to differentiate the family menu, here is how to prepare carbonara pasta. You need few ingredients. The sauce is prepared very quickly while the pasta is cooking, so it should not take more than 10 minutes to get the delicious taste of the Italians.

Carbonara pasta is a dish specific to Lazio, Italy, and the intense combination of tastes makes the recipe to many people. They have a sauce consisting of egg yolks, bacon or pancetta, grated cheese, garlic and black pepper.

The origin of the name comes from the word "carbonaro", translated: "burning coal" and refers to the type of dishes in which they were prepared. At the same time, the name comes from the workers who ate this kind of pasta for the first time or even from Carbonari, the secret revolutionary society, which played a key role in trying to unify Italy.

Ingredient: 400 grams of spaghetti, 200 grams of bacon / pancetta, 4 egg yolks, 75 grams of pecorino cheese, garlic, salt, pepper.

Method of preparation:

Put hot water in a large saucepan and add a teaspoon of salt. When the water starts to boil, bring the pasta to a boil and leave it there for 4-5 minutes. Until the water boils, cut the bacon into cubes. Beat the yolks with 40 grams of pecorino cheese, if not, you can put parmesan.

Fry the bacon in a pan without oil, as it has its fat. When the pasta is cooked, take it out and rinse it, then put it directly over the bacon. Stir the pasta for a minute and add a cup of water over it. Allow the pasta to cool for a minute, add the yolks and cheese, then stir vigorously to avoid the yolks from clotting.

Put the pasta back on the fire for 30-60 seconds and serve each portion with a little grated cheese on top, then a little ground pepper. Good appetite!


Fasting carbonara pasta - recipe

ingredients

• 160 g of spaghetti
• 160 g of mushrooms, cut into slices
• 2 cloves of garlic
• 160 g of spinach
• 1 bunch of parsley

Ingredient sos carbonara

• 120 g of cashews
• 8 tablespoons of soy milk
• 1 teaspoon of yeast
• salt and pepper

Put the cashew nuts in a bowl. Cover them with hot water and leave them to hydrate for at least 60 minutes.

Meanwhile, boil the spaghetti following the instructions on the package. Peel and chop the mushrooms and garlic and fry them in a deep pan with a little oil for about 10 minutes. Add the finely chopped spinach and parsley. After 5 minutes, remove the pan from the heat.

To prepare the carbonara sauce, place the soaked cashews (rinsed with clean water beforehand) in the bowl of the food processor. Add soy milk, yeast, salt and pepper to taste. You can also add other spices, such as oregano, thyme or basil.

Process for a few minutes, until the cashew nuts are finely ground and everything turns into a fine sauce.

After the pasta has boiled, drain it and add it to the pan with the mushrooms. Add the carbonara sauce and mix lightly.

Carbonara pasta can be served with fresh parsley on top.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Carbonara pasta recipe from Florin Dumitrescu

At least once in your life you have tried to eat carbonara pasta, because it is a dish known to everyone. In this article we will reveal the original recipe, without cream. Yes, you heard right! We will not use cooking cream at all, everything is made from the water in which we will boil the pasta. A very consistent, delicious and aromatic sauce will come out. Sounds good, doesn't it? Then let's get to work!

The best pasta recipe, without sour cream

Ingredients

  • 50 grams of diced bacon
  • a tablespoon of olive oil
  • an egg
  • 25 grams of grated Parmesan cheese
  • an envelope of black pepper
  • 100 grams of pasta

Method of preparation

In a frying pan add the olive oil and the bacon that we let fry very well. You can also add a clove of garlic to taste. In the meantime, we can take care of the pasta sauce. In a bowl, mix the egg yolk and grated Parmesan cheese until everything is well blended. At the end, add the olive oil and mix until it is even.

Over the bacon in the pan, add a pinch of water in which they cooked the pasta and let it drop, so we get a much creamier sauce. It is very important to leave the bacon on the fire until it becomes crispy, and the sauce turns slightly brown. In the pan add the cooked pasta and Parmesan cheese mixed with egg. Near the end, add a tablespoon of hot water from the pot in which they cooked the pasta, and sprinkle the ground pepper on top. Good job and good appetite!


The Simplest Pasta Carbonara Recipe Ever

Just about everyone loves a bowl of pasta alla carbonara. The dish originated in Rome in the mid-20th-century, and it's still one of the most popular pasta dishes in Italy and the United States. Registered dietician Kristen Carli is also a food writer and recipe developer, and she shared her easy recipe for pasta carbonara with Mashed. Traditionally, pasta carbonara (also called spaghetti carbonara) has only a handful of ingredients, and Carli's recipe sticks to that tried-and-true formula.

She uses Italian techniques for whipping up this incredibly satisfying dish in less than 30 minutes. Carli takes a couple of shortcuts that will save you even more time, so her pasta carbonara recipe can be made any night of the week as a family meal or as a separate course for a special date-night dinner. If you've never made pasta carbonara before, you'll be amazed at how something this simple can taste so delicious!


Pasta Carbonara

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to the brim, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and bacon. Brown the bacon for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.


Pasta Carbonara

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to the brim, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and bacon. Brown the bacon for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.