Carbonara pasta with ham and cream

Original, spicy, appetizing, for dinner! Pasta carbonara with ham and cream is one of the variations of the classic recipe. In this case, ham is used instead of traditional bacon, and the sauce is prepared on the basis of cream. What remains unchanged is a lot of cheese and ground black pepper.

Julia

Recipe author

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Composition / ingredients

servings:

Spaghetti

200

Water

Salt

For sauce:

Ham

200

Cream (20%)

150

Egg yolks

Parmesan (including 40 grams for serving)

100

Garlic

Olive oil

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 43 % 6 g

Carbohydrates 36 % 5 g

88 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make pasta carbonara with ham and cream? Prepare the products. Take pasta only from durum wheat, they are the least boiled during cooking. For carbonara, it is advisable to use parmesan. Thanks to him, the paste acquires a slightly insular taste and a special aroma. Of course, parmesan can be replaced with another hard cheese, but only of good quality. The classic seasoning for carbonara is ground black pepper.
Step 2:
Peel the garlic and finely chop it.
Step 3:
Cut the ham into thin slices. Choose a ham that is not very fatty — there are enough calories in the dish anyway.
Step 4:
Put the pasta cooking water. Heat olive oil in a frying pan over medium heat, add garlic. Heat the garlic, stirring, for 1 minute, then remove it from the pan. So the oil will acquire a piquant taste and aroma. If desired, you can leave the garlic, but then it is better to finely chop it.
Step 5:
Dip the pasta in boiling salted water and boil for about 7 minutes until al dente (see on the packaging of your spaghetti), that is, a little undercooked. Put the ham in a frying pan and fry over moderate heat until golden brown, stirring occasionally.
Step 6:
Prepare the sauce. How to make sauce? Prepare the products for him. You can take cream of any fat content, but I advise you to use 20% — they are best suited for sauces. In a small bowl, whisk the yolk with cream.
Step 7:
Grate the cheese on a fine grater, set aside some for serving.
Step 8:
Add the rest of the cheese to the cream. Add ground black pepper, salt if desired, then mix. I don't add salt, I have enough salinity of cheese.
Step 9:
Throw the finished pasta into a colander, let the water drain.
Step 10:
Immediately put the pasta in the pan with the ham, mix. Heat over low heat for 1-2 minutes.
Step 11:
Add the sauce.
Step 12:
Actively stir the pasta so that the sauce is evenly distributed throughout the pasta. Warm it up for 3-4 minutes with constant stirring. Serve the pasta immediately, sprinkled with grated parmesan and ground black pepper. Bon appetit!

The sauce cools down and thickens quite quickly, so it's best to eat pasta right away. Only cooked, hot, it is especially delicious and fragrant.
Having cooked carbonara pasta once, it is simply impossible not to repeat this dish again.

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"

How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .