Pasta carbonara with ham: recipe, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta is the most popular dish of traditional Italian cuisine. It is prepared with the addition of bacon, cream, cheese and fragrant Provence herbs. To date, more than one interesting recipe for carbonara with ham is known in cooking. You will find the simplest of them in today's article.

General Principles

You can cook a delicious Italian dish in just half an hour. To do this, it is better to use pasta from durum wheat, since they do not boil soft during the heat treatment. They are loaded into boiling s alted water and cooked in accordance with the recommendations indicated on the package. A pound of pasta requires five liters of water and a couple of tablespoons of s alt.

Since the recipe for pasta carbonara with ham involves the presence of sauce, you need to additionally prepare fresh chicken eggs, cream or sour cream, aromatic herbs and garlic. Some housewives add mushrooms, peas, broccoli, bell peppers and other vegetables to this dish.

As for cheese, the native ItaliansPecorino Romano is used. But since this variety has a specific sharp taste, it can be mixed with Parmigiano Reggiano.

Bacon variant

According to the technology described below, a very satisfying and fragrant dish is obtained, maximally adapted to our conditions. Despite the fact that it is slightly different from the classic Italian version, it turns out to be no less tasty and nutritious. This recipe for carbonara with ham and bacon involves the use of simple products sold in any modern supermarket. Your kitchen must have:

• 300 grams of pasta;
• raw chicken egg;
• 120 grams of bacon;
• 150 ml cream;
• 150 grams of ham;
• cheese, spices and vegetable oil (preferably olive).

In order for the carbonara with bacon to acquire a richer taste, you need to use a product with the maximum amount of meat layer.

Process Description

Pasta is boiled in accordance with the manufacturer's recommendations and put aside. Bacon and ham are cut into long strips about five millimeters wide and fried in a frying pan lubricated with a little vegetable oil.

Three minutes later, cooked pasta is added to the meat products and heated, not forgetting to stir occasionally. At the very end, all this is poured with a sauce consisting of cream, raw chicken eggs and aromatic herbs. The finished dish is mixed again,Sprinkle with grated cheese and remove from heat. Served hot carbonara with bacon and ham. After cooling, the dish loses some of its taste.

Bulgarian pepper variant

This interesting dish has a pleasant fresh aroma. If you add colorful peppers to it, it will take on a more festive look. Then it can be served not only for a family meal, but also for the arrival of guests. Since this recipe for ham carbonara involves the use of a specific food set, go to the store in advance and buy everything you need. In this case, you should have at hand:

• 200 grams of pasta;
• a pair of sweet bell peppers (preferably multi-colored);
• 150 grams of ham;
• 220 ml cream;
• 40 grams of Parmesan;
• raw chicken egg;
• 40 grams of butter;
• ½ teaspoon herbes de Provence.

Cooking algorithm

Pasta is immersed in a pot of s alted boiling water, boiled in accordance with the manufacturer's recommendations, thrown into a colander and put aside. To keep them from sticking, they are lightly oiled.

Peppers are freed from seeds and stalks, washed, dried and cut into thin long strips. Then spread in a frying pan with warmed butter and fry for about three minutes. After that, chopped ham is added to them and continue cooking. After a couple of minutes, boiled pasta is sent to the same pan andpour them with a sauce consisting of cream, chicken egg, grated cheese and Provence herbs. Everything is well mixed, warmed up and removed from the burner. Immediately before serving, the carbonara with ham and cheese is sprinkled with chopped herbs. This dish is only consumed hot, so you need to cook it as much as you can eat at a time.

Charlic variant

This dish has a spicy, moderately spicy taste. Lovers of garlic and raw smoked ham will definitely appreciate it. It is prepared according to the simplest technology, and the whole process takes literally half an hour. Since this recipe for ham carbonara requires certain ingredients, check ahead of time that your home has everything you need. Make sure you have at hand:

• 400 grams of spaghetti;
• a couple tablespoons of olive oil;
• 350 grams of raw smoked ham;
• a couple of cloves of garlic;
• 220 ml cream or sour cream;
• 4 egg yolks;
• 80 grams of Parmesan;
• s alt and fragrant spices.

Sequence of actions

Pour olive oil into a frying pan and heat it up. Then chopped garlic is added to it and fried for a minute. After that, the ham cut into strips is sent there and continue to cook. Three minutes later, pre-cooked pasta is laid out in the pan.

All this is poured with sauce,consisting of cream or sour cream, egg yolks, grated parmesan, s alt and spices. The almost finished dish is heated over low heat for seven or eight minutes. As soon as it thickens, it is removed from the burner and served at the table. Eat carbonara with ham and sour cream or cream, preferably hot. Cold pasta will not taste as good as warm pasta.

Mushroom variant

Despite the significant difference from the original, this dish is incredibly satisfying and tasty. Mushroom lovers will surely appreciate it. Due to the fact that this recipe for pasta carbonara with ham involves the use of simple budget ingredients, you can cook this dish at least every day. To feed your family deliciously and satisfyingly, stock up on everything you need in advance. You must have at hand:

• 300 grams pasta;
• glass of cream;
• 200 grams of ham;
• tablespoon vegetable oil;
• 200 grams of any hard cheese;
• 200g fresh mushrooms;
• fragrant Italian herbs.

Even a beginner can cook carbonara with ham and mushrooms. To avoid unnecessary difficulties, you must strictly adhere to the recommended algorithm. In a frying pan, in which heated olive oil is already poured, spread the ham cut into strips and mushroom plates. All this is fried on a minimum fire, not forgetting to stir constantly. After about a quarter of an hour, cream is added to the browned products and the whole thing is simmered on the stove untilthickening.

Once the sauce has reached the desired consistency, it is seasoned with Italian herbs and removed from the burner after a minute.

In a separate pot filled with s alted boiling water, boil the pasta, put it in a colander and put it on plates. They are topped with hot creamy mushroom sauce and sprinkled with grated cheese. If desired, the finished pasta is decorated with fresh basil leaves. Such carbonara is served only in a hot idea. Cooled pasta not only loses its visual appeal, but also becomes less tasty.