Italian spaghetti “Alla Carbonara” is one of the most famous and favorite ways to cook Italian pasta. The first mentions of him appeared in the culinary collections of the middle of the last century..

paste карбонаре что это

But in order to understand the soul of this dish it is worth knowing its history..

One of the versions says that the name of this dish is derived from the word “carbonaro”, which in Italian means “charcoal grinder”. It turns out that “pasta alla carbonara” means “pasta in the manner of coal miners”

Other sources insist on the origin of the word “carbonara” from the name of the revolutionary movement of carbonari (carbonari), whose chef supposedly invented the famous recipe.

There is also a version that the paste “Carbonara” was first prepared at a time when US soldiers were in Italy – participants of the Second World War. Their rations included bacon and egg powder. Americans used to fill pasta with these simple dishes – the one served by the owners of Italian restaurants..

Contrary to the fact that its occurrence is foggy, the dish has spread throughout the world and is considered a classic of Italian cuisine..
The original recipe for pasta “Alla Carbonara”
Popular паста «Карбонара»: рецепты с фото и видео
Ingredients amount
Eggs 3 pcs.
Pancetta 100 g
Spaghetti 400 g
Pecorino Romano Cheese 100 g
Olive oil 2 tbsp. spoons
Ground pepper taste
Basil 10 g
Salt taste
Time for preparing: 60 minutes Calories per 100 grams: 285 Kcal

According to the classic recipe, the dish is prepared from guanchiale (dried pork cheeks) or pancetta (“pancetta” is translated as “brisket” – a special type of bacon, spaghetti, Pecorino Romano cheese (pressed on the basis of sheep milk, very hard), eggs, salt and black pepper.

Neither cream nor garlic is usually present in the original recipe. But in other, adapted variants, these products often use.

Spaghetti is cooked to the semi-solid state “al dente”, in water with a small amount of salt. This means that they are already soft outside and slightly firm and elastic inside..

Fry slices of pancetta slices on low heat with olive oil.

Beat eggs a little, add salt, 50 grams of Pecorino Romano cheese, ground on a fine grater and pepper it all.

Pantchette put in another dish, pan with the remaining oil to remove from the tile and pour back the egg-cheese mass. Stirring gently, bring to a state in which the eggs begin to roll. After returning the bacon to the pan and add the remaining cheese.

Lay the prepared mass on hot spaghetti and decorate with greens of basil. Due to the heat of just cooked pasta sauce will reach readiness.

Popular Pasta “Carbonara” with ham and cream

In this case, exotic meat products are replaced with more popular ham, Pecorino Romano – with Parmesan, and cream, red onions and garlic.

So, the composition:

  • Ham – 200 g;
  • Spaghetti (you can other pasta) – 200 g;
  • Eggs – 2 pcs .;
  • Red onions – 1 pc .;
  • Olive oil – 2 tbsp. spoons;
  • Parmesan – 50 g;
  • Cream 10% – 50 ml;
  • Garlic – 3 cloves;
  • Salt, pepper – to taste.

Separate the egg yolks from the whites and leave them in a deep bowl. Grate 30 g of Parmesan cheese. Whisk.

to rub сыр к белкам

Ham cut into cubes and fry in olive oil. Then add garlic cloves there, but before that it should be crushed with a fork or flat side of a knife..

ham мелко нарезать

Spread and peeled onions in a frying pan. Fry for 5 minutes, then remove the garlic and pour the cream. Switch the fire on the stove to small and stir constantly. The sauce should thicken slightly..

Bow поджарьте с часноком

In parallel with this, boil pasta until half cooked in large quantities of salt water..

boil it пасту

In a frying pan to the sauce put the pasta and a little broth left over from cooking pasta. Bring to readiness.

mix up пасту и соус

Turn off the stove, add egg mixture to the paste. Serve on the table in a deep-bottomed bowl with the remains of cheese as decoration.

Simple carbonara with mushrooms in a slow cooker

In many modern multicookers there is a mode for cooking pasta or spaghetti. Under him skillful housewives adapted recipe “Carbonara”.


  • Spaghetti – 200 g;
  • Mushrooms (preferably champignons) – 300 g;
  • Parmesan cheese, chopped grated – 3 tbsp. spoons;
  • Onion-turnip – 1 pc .;
  • Garlic – 2 cloves;
  • Olive oil – 2 tbsp. spoons;
  • Cream – 250 ml;
  • Salt, pepper to taste.

Spaghetti break in two, put in a bowl multicooker. Pour water and turn on the desired mode for 8 minutes.
paste с грибами

Slice the champignons into plates and the onions into half rings. Mix warm cream with cheese. Put paste in another container.

Place the butter and onions in the bowl, select the “frying” button and leave for 5 minutes, then throw the mushrooms and fry until golden brown. Put garlic, salt, pepper and cream in finely chopped sauce.

Leave for another 3-5 minutes, stirring regularly. At the end of cooking, return the spaghetti to the bowl..

Classic spaghetti sauce “Carbonara”


  • Dry-cured bacon (not smoked) – 100 g;
  • Hard cheese (for example, Parmesan) – 50 g;
  • Olive or vegetable oil – tablespoon;
  • Eggs – 2 pcs .;
  • Garlic – 2 cloves;
  • Salt, preferred spices, pepper.

Finely chopped bacon fry in oil, vegetable or olive. Add crushed or slightly crushed garlic.

Separate the yolk from 1 egg, mix with another egg, spices, salt and pepper, whisk slightly. Add cheese to the egg mixture, grated very finely before.

Mix the mixture with bacon and place on the hot, pre-boiled in salted water, spaghetti. Pasta with “Carbonara” sauce is ready, call everyone to the table!

paste с морепродуктами
Try another pasta with seafood in creamy tomato sauce – you will lick your fingers! One of the best Italian desserts – chocolate panacota recipe with photos from the best chefs can be found here. What is funchoza noodles, how to cook it and with what to serve read at https: //

Few important points

  1. Eggs before cooking pasta should be thoroughly washed with soap, as in the process of cooking, they do not undergo serious heat treatment. Best under running water. The number of eggs is calculated as follows: for every 400 g of spaghetti 3 eggs;
  2. For cooking pasta, you need to take only pasta, which includes durum wheat. Such a product will not lump after cooking. It is not necessary to wash them with cold water, as the “Carbonara” sauce is brought to full readiness due to the high temperature of just-cooked pasta;
  3. When cooking pasta you need to take water in the amount of 1 liter for every 100 g of product;
  4. Salt for cooking pasta should be added from a proportion of 10 g per 1 liter of water. A lot of salt is not required, as it is quite a lot in bacon and cheese;
  5. If pork cheek or bacon seems to be too fat, then smoked chicken or seafood can be used as the meat component of the sauce;
  6. Mix pasta and sauce immediately after cooking..

The classic recipe involves the use of Italian pressed goat milk cheese Pecorino Romano, but it has a peculiar scent, so you can completely replace it with Parmesan cheese, or take a mixture of these cheeses, as often offered by adapted recipes.

The best recipe for paste “Carbonara” for fifteen minutes from the chef:

Pasta “Alla Carbonara” is a very high-calorie dish, so those who follow the diet, it is recommended to use it for breakfast or lunch.