Italian cuisine is imperceptible and unobtrusive.conquered the whole world. This is probably due to the fact that its dishes are universal. They suit everyone's taste: from an absolutely undemanding person to an inveterate gourmet. Thanks to Italian cooking, pasta has ceased to be boring everyday life and acquired the status of a respected dish. Especially if carbonara pasta is served on the table: a recipe with ham and cream ensures that dinner will be tasty and savory.
Delicious carbonara
Initially the dish was prepared quite differently than weaccustomed to. First, for the sauce was used smoked and well-salted jowl, made according to a special recipe. She was called guanchile. People who did not consume meat replaced it with dried tomatoes, zucchini and other vegetables. Secondly, in the sauce for pasta carbonara included sheep, well-seasoned cheese: pecorino romano. In addition to being extremely difficult to find in the Russian expanses, the product has a very specific taste, even for Italians who are used to it. Third, there was no cream in the original recipe. So the consistency of the dish was thicker and stiffer.
However, they want to eat everyone.Therefore, an “adapted” carbonara paste was invented. The ham and cream recipe is lightweight and its ingredients are available in any country. And the taste has become more pleasant and soft, without the flavor of lamb. According to the rules, the cheese component should be parmesan. But in fact, you can take your favorite version of the hard varieties.
Pasta carbonara: recipe with ham and cream
The cooking steps are simple. Even a beginning hostess can master them:
- A few cloves of garlic are finely chopped. Italians do not recommend pushing.
- A quarter kilo of ham is cut very small - into cubes or straws.
- First, garlic is fried briefly - only until the smell. Do it in olive oil. But it is possible to use sunflower, only non-flavored.
- The ham is then poured out and fried until the fat is melted.
- In parallel, cooked a pack of spaghetti. Time for this process is given a minute less than what is marked on the package to make pasta “al dente”.
- At the same time preparing sauce for pasta carbonara. 4 yolks (whites are harvested) are mixed in a bowl, half a cup of fatter cream, pepper and 50 grams of finely grated cheese. No need to whip!
- The sauce is mixed with hot spaghetti - it should “reach” a little to their temperature.
The last top is laid ham.This beauty is sprinkled with parsley or basil and is eaten immediately: in the cooled form, this will no longer be a carbonara paste. The recipe for ham and cream, by the way, allows the use of bacon, bacon, smoked bacon and other delicacies. The only condition is that the meat component does not have too bright taste, otherwise it will score the notes of the sauce. If you are interested in the simplest recipe for pasta carbonara with ham, you can simply exclude eggs from the list of ingredients. Only they usually bring disappointment to the inexperienced hostesses, curling up in lumps. Although, of course, the taste will be slightly different.
Personal version
Each hostess has its own pasta carbonara.Homemade recipe can include a variety of spices, selected in accordance with family preferences. But there are often additional ingredients that are not provided by the original recipe. One of the most interesting ideas is mushroom.
Ham is cut similar to the first recipe.A second component is prepared immediately: a can of champignons is opened, decanted and slightly squeezed out. In the pan, first mushroom straw is allowed for a short time. As soon as she begins to acquire a "tan", the ham is poured. While everything is fried, boil spaghetti. At the moment when the meat becomes slightly rosy, cream pours in - a third of a liter per 200 grams of ham. With stirring, they evaporate to some thickening. Then add pepper, salt, but yolks are not needed. It is better to season with Italian herbs. The final touch is the assembly of the dish. Pasta is laid out with a nest, sauce is poured into the middle, all generously sprinkled with grated cheese.
Taste Harmony
It is important not only to prepare the dish, but also correctlyto file it. Italians often pour raw yolk directly into the plate. Be sure to sprinkle on top of black pepper and fresh herbs. As a supplement - vegetable salad, seasoned not with sour cream, but butter. The best drink to the dish will be dry wine, certainly red.
Tips from the authors of the dish
For the successful implementation of the recipe is worth consideringsome subtleties. First, the sauce hardens quite quickly, and tastes exceptionally hot. And the heating does not tolerate. So pasta carbonara laid out on heated plates. Secondly, before introducing the cream into the sauce, they should also be slightly heated. But not much, so as not to curl the yolks. Thirdly, to obtain the characteristic bright yellow shade of the gravy, the yolks are separated from the proteins four hours before cooking, are salted and covered with food-grade polyethylene.
