Italian pasta with ham. Pasta with ham. Spaghetti with ham, tomatoes and cheese
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Italian cuisine has somehow quietly and unobtrusively conquered the whole world. This is probably due to the fact that her dishes are versatile. They suit everyone's tastes: from the absolutely undemanding person to the inveterate gourmet. Thanks to Italian cooking, pasta has ceased to be a boring everyday item and has acquired the status of a respected dish. Especially if served with ham and cream, it guarantees that the dinner will be tasty and savory.
Delicious carbonara
Initially, the dish was prepared completely differently than we are used to. Firstly, unsmoked and well-salted cheek, made according to a special recipe, was used for the sauce. It was called guanchile. People who do not eat meat replaced it with sun-dried tomatoes, zucchini and other vegetables. Secondly, the carbonara included sheep, well-aged Romano. In addition to the fact that it is extremely difficult to find in the Russian expanses, the product has a very specific taste, even for Italians who are accustomed to it. Thirdly, the original recipe did not contain cream. So the consistency of the dish was thicker and tougher.
However, everyone wants to enjoy them. Therefore, an “adapted” pasta was invented and the cream is easy to make, 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 option from durum varieties.
Pasta carbonara: recipe with ham and cream
The preparation steps are simple. Even a novice housewife 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 strips.
- First, the garlic is fried for a short time - just until the smell appears. This should be done in olive oil. But you can also use sunflower, only unflavored.
- Next, add the ham and fry until the fat has rendered out.
- At the same time, a packet of spaghetti is being cooked. The time allotted for this process is a minute less than what is marked on the package so that the pasta turns out al dente.
- At the same time, carbonara is being prepared. In a bowl mix 4 yolks (whites are removed), half a glass of thicker cream, pepper and 50 grams of finely grated cheese. No need to beat!
- The sauce is mixed with hot spaghetti - it should “reach” its temperature a little.
The beauty is laid out last on top, sprinkled with parsley or basil and eaten immediately: when cooled, it will no longer be carbonara pasta. The recipe with ham and cream, by the way, allows for the use of bacon, bacon, smoked brisket and other delicacies. The only condition is that the meat component does not have too strong a taste, otherwise it will overwhelm 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 cause grief to inexperienced housewives by curling up into balls. Although, of course, the taste will be slightly different.
Personal version
Each housewife has her own carbonara pasta. A homemade recipe can include a variety of spices, tailored to suit family preferences. But there are also often additional ingredients not included in the original recipe. One of the most interesting ideas is the mushroom one.
The ham is cut similarly to the first recipe. The second component is immediately prepared: a can of canned champignons is opened, drained and squeezed a little. First, let the mushroom strips simmer in the frying pan for a very short time. As soon as she starts to get a “tan”, the ham is poured in. While everything is fried, the spaghetti is boiled. At the moment when the meat becomes a little brown, cream is poured in - a third of a liter per 200 grams of ham. When stirring, they evaporate until they thicken slightly. Then pepper and salt are added, but no yolks are needed. Better to season The final touch is assembling the dish. The pasta is laid out in a nest, the sauce is poured into the middle, everything is generously sprinkled with grated cheese.
Taste harmony
It is important not only to prepare the dish, but also to serve it correctly. Italians often pour raw yolk directly into the plate. Be sure to sprinkle black pepper and fresh herbs on top. As a complement - vegetable salad, seasoned not with sour cream, but with butter. The best drink to accompany the dish is dry wine, always red.
To successfully implement the recipe, it is worth considering some subtleties. Firstly, the sauce hardens quite quickly, and is delicious exclusively hot. Moreover, it does not tolerate heating. So the carbonara pasta is placed on warmed plates. Secondly, before adding cream to the sauce, it should also be warmed up a little. But not too much so that the yolks don’t curdle. Thirdly, to obtain the characteristic bright yellow shade of the gravy, the yolks are separated from the whites four hours before cooking, salted and covered with food-grade polyethylene.
Like probably any pasta, it cooks very quickly. Creamy taste, a little nutty notes from the roasted garlic, strips of ham and spicy parmesan shavings on top - perfect, mmm!
What you need (for 2-3 servings):
200g pasta
100g ham
3 large cloves of garlic
200 ml cream
3 raw yolks
50g parmesan
Cooking time: 20 minutes.
Bring the pasta water to a boil. At this time, cut the ham into thin strips and chop the garlic.
In a separate bowl, lightly whisk the cream, egg yolks and finely grated Parmesan.
While you cook the pasta (ideally until it’s “to the tooth”, al dente, i.e. 5-7 minutes), place a frying pan on the stove over high heat, pour in 1 tbsp. a spoonful of olive oil (unscented sunflower oil is also possible, but we are preparing “pasta”... sort of, “a la Italiana” :))). When the oil is hot, throw in the garlic. Fry for a minute, stirring to avoid burning, then add the ham strips. Continuously stirring everything with a spatula, cook so
in the pan for another 2-3 minutes (here it is important not to let the garlic burn. Burnt - it will ruin the whole dish).
Place the boiled tagliatelle in a colander to drain and then return it to the pan. This also includes ham with garlic and prepared sauce.
Place over medium heat and heat for 1-2 minutes. The sauce, due to the presence of yolks and cheese, will thicken when heated. Do not overcook the paste on the stove. It tastes better when the creamy sauce envelops each noodle and spreads a little more in the plate :)
Serve immediately, sprinkled with a handful of grated Parmesan.
Carbonara is the famous pasta with guanciale pork cheeks.
It is not always possible to find a gourmet product on sale.
Therefore, carbonara is increasingly being prepared with ham.
It turns out no worse!
Italian dinner tonight?
Carbonara pasta with ham and cream - general cooking principles
For the dish, you can use pasta with the same name or buy ordinary spaghetti. It is desirable that they be made from durum wheat. Boil the pasta according to the instructions on the package, then combine with the ham. Pieces of meat product are pre-fried in a frying pan. At the very end, the carbonara is poured with sauce.
What is the filling usually made from:
Cheese, usually Parmesan;
Eggs are fresh;
Fresh cream;
Olive oil or butter.
All these ingredients are mixed. But sometimes cheese is used to top the finished dish. You can add different spices to the sauce. But most often it’s Provençal herbs and salt. After adding the sauce, stir the pasta and heat it for just a minute; do not keep it on the fire for a long time. In addition to ham, mushrooms, various vegetables, and bacon are often added to the dish. Add garlic and fried onions for flavor.
Simple pasta carbonara with ham and cream (with eggs)
A variation of simple pasta carbonara with ham and cream. You will also need raw eggs for the sauce. The fat content of the cream is arbitrary, 10-15% is enough.
Ingredients
500 g pasta;
90 g cheese;
500 ml cream;
200 g ham;
50 g butter;
Italian herbs, salt.
Preparation
1. Prepare the pasta according to the instructions, which can be found on the package. Or simply boil it in a large amount of salted liquid, check for readiness, and pour out the water.
2. While the products are cooking, you need to cut the ham, put it in a frying pan with butter (it is better to use butter) and fry. Use a large bowl to accommodate the entire dish.
3. Beat eggs with cream, add salt, season with Italian herbs, or just sprinkle some black pepper.
4. Grate the cheese; ideally, parmesan is used for carbonara. If not available, take another variety.
5. Add the pasta to the fried ham and pour over the sauce.
6. Stir, heat for two minutes and immediately place into plates. Decorate with herbs and serve.
Carbonara pasta with ham and cream (with mushrooms)
Another very popular recipe is carbonara with ham and cream, to which champignons are added. A few pieces are enough to make the paste incredibly aromatic.
Ingredients
300 g pasta;
250 ml cream;
50 g parmesan;
200 g ham;
150 g champignons;
40 g butter;
Seasonings.
Preparation
1. Cook the pasta in boiling water as you would regular pasta. Make sure nothing gets overcooked and the consistency is maintained.
2. Cut the washed mushrooms into thin slices. If the champignon hats are large, you can first cut them into two or four parts and then strip them into slices.
3. Heat half the oil until almost smoking. Place the plates and brown for a few minutes. Do not reduce the heat, otherwise liquid will appear in the pan.
4. Cut the ham into thin strips and add to the mushrooms. Fry the slices until lightly browned.
5. During this time, season the cream with spices; you don’t need to add anything else. Pour over mushrooms and ham.
6. Once the sauce is slightly warmed up, add the boiled pasta to it.
7. Keep on the fire for a couple more minutes and place on plates.
8. Immediately sprinkle with grated cheese and herbs.
Carbonara pasta with ham and cream (with bell pepper)
A variant of an unusually aromatic dish with fresh notes. It is advisable to use ripe, fleshy bell pepper pods. You can use different colors to make the carbonara more beautiful.
Ingredients
200 g pasta;
150 g ham;
2 small peppers;
40 g butter;
220 ml cream;
0.5 tsp. Provençal herbs;
40 g parmesan or other cheese.
Preparation
1. Boil the pasta, set aside, after removing all the liquid. If the products are prepared in advance, it is advisable to grease them with fat or oil so that they do not stick together.
2. Wash the pods, remove the seeds, cut into long but thin strips.
3. Heat the oil, add the pepper and fry for three minutes. The pieces should become soft; there is no need to cover the pan with a lid.
4. Add ham cut into strips.
5. While the products are fried, you need to beat the egg with cream, salt and Provencal herbs. Grate the cheese and also add to the filling.
6. Add the paste to the peppers and ham, stir gently.
7. After a minute, pour cream sauce over it.
8. Turn the heat to maximum, heat the dish for another minute, stir constantly.
9. Immediately place on plates. Garnish carbonara with fresh herbs.
Carbonara pasta with ham and cream (with melted cheese)
To prepare this paste, any processed cheese will do. You can use a mushroom-flavored product or with other additives. Cream with any fat content.
Ingredients
300 g pasta;
200 g ham;
3 tablespoons of oil;
100 g processed cheese;
300ml cream;
1 clove of garlic.
Preparation
1. Prepare pasta according to instructions.
2. Heat the oil in a frying pan. If you want a fatty dish, you can add a little more.
3. Cut the ham into long strips. Place in a frying pan.
4. While the pieces are frying, you need to prepare the filling. To do this, chop the processed cheese with garlic, add cream and egg. You can put all this in a food processor and beat it, it will turn out even faster.
5. Season the sauce with herbs, add salt.
6. First add the pasta to the fried ham, after a minute the creamy sauce.
7. Turn up the heat to maximum, close the frying pan, and after a minute turn off the stove.
8. Let the carbonara sit covered for ten minutes until the sauce is ready and soaks the pasta.
Onion pasta carbonara with ham and cream
The recipe uses onions. After roasting, it will give Italian carbonara with ham an unusual taste and aroma. It is advisable to cook this dish with a mixture of oils.
Ingredients
200 ml cream;
2 onions;
150 g ham;
50 g butter;
70 g cheese;
1 spoon of flour.
Preparation
1. Cook the pasta. Add a spoonful of oil, stir, let the products wait their time.
2. The onion needs to be peeled and cut into half rings. Then sprinkle flour on top of the pieces and mix with your hands.
3. Place the remaining oil in a frying pan and heat it up.
4. Place onion pieces in flour and fry until lightly browned. Stir frequently to prevent the flour from burning or charring the pieces.
5. Add ham. It can be cut into cubes or strips.
6. While the main products are frying, mix the egg with cream, grated cheese and seasonings. The sauce should be ready.
7. Add pasta to the fried onions and stir.
8. Immediately pour in the creamy sauce and stir again.
9. Heat the dish until the sauce is ready. Serve the carbonara while it is hot.
Carbonara pasta with ham and cream (with bacon)
Real carbonara is made with pork cheeks. But they can easily be replaced with regular bacon. It is advisable to choose pieces with plenty of meat layers, it will turn out tastier.
Ingredients
300 g pasta;
150 ml cream;
120 g bacon;
150 g ham;
Spices, oil:
Cheese for sprinkling.
Preparation
1. Cook spaghetti. Follow the instructions on the pasta package.
2. While the pasta is cooking, heat some oil in a frying pan.
3. Ham and bacon should be cut into long strips. Make the width about 5 millimeters.
4. Place meat products in a frying pan. Cook for three minutes, stirring often, but do it gently.
5. Mix the egg with cream, add spices to the sauce.
6. Add the spaghetti to the bacon and ham, stir and heat through.
7. Pour cream sauce over the dish, stir again, sprinkle cheese on top and immediately turn off. Let it sit for five minutes.
Lazy carbonara pasta with ham, cream and mushrooms
A variation of mushroom carbonara, which includes pickled champignons. The dish is prepared in literally 20 minutes. If the pasta is already cooked, it will turn out even faster.
Ingredients
150 g ham;
200 g pasta;
80 g pickled mushrooms:
200 g cream;
50 g parmesan;
30 g butter.
Preparation
1. Place pasta in boiling water and cook until done.
2. Heat the oil over high heat, add the chopped ham.
3. Also chop the marinated mushrooms and add to the fried ham.
4. After a minute, add the boiled pasta. Warm everything up together.
5. Mix cream and egg, add grated cheese and salt, shake quickly with a fork and pour over hot pasta.
6. Stir with a spatula, cover and turn off after a minute
7. Additionally, you can sprinkle cheese on top of the dish.
Carbonara pasta with ham and cream - useful tips and tricks
Carbonara is not prepared in advance and in advance. This dish cannot be reheated. But you can always set aside some of the boiled pasta and other prepared ingredients so that you can create an Italian lunch or dinner in a few minutes.
Instead of ham, you can use any sausage. But it is advisable to choose a high quality product. Also, any recipe can be adapted for chicken, lard, meat.
If you don't have Parmesan, use any other cheese for carbonara. It turns out delicious even with processed cheese.
Pasta loves all kinds of spices and pepper. In the spicy version, the dish turns out to be especially tasty, fiery, and stimulates the appetite. For spiciness, you can use a dry mixture of peppers or add natural adjika from hot pods.
I remember in childhood, when we saw an abundance of products only on the pages of the Book about tasty and healthy food, the concept of pasta or pasta was limited for us to a pack of “egg noodles,” horns and shells.
And pasta with ham or pasta carbonara was only in fantasies. Of course, compared to the popularity of potatoes, pasta could not compete. But, nevertheless, it was quite affordable food.
The most important thing then was to prevent the pasta from sticking together when cooked in a large lump. It was extremely rare for people to complicate their lives by preparing sauce. And it was considered the highest chic to pour fashionable and scarce Bulgarian ketchup on pasta, or sprinkle with grated hard cheese. We only heard the term “spaghetti” in the film “The Adventures of Pinocchio” - I still remember Duremar’s delight at the sight of a huge dish of spaghetti.
I remember a few years ago on a fishing trip, we boiled a pack of “shells” and simply mixed them with two cans of excellent pork stew. Many were hysterical. Me too!
It is so customary that pasta, or from Italian. - pasta, in everyday life usually called simply pasta, regardless of its shape. More varied are pieces of dried dough of different shapes and sizes, made from wheat flour or rice, buckwheat, legume flour, or just starch. Quite often, various natural dyes and fillers are added to the dough. I read somewhere that there is no unambiguous classification of pasta, so it’s not entirely clear how people understand different types of pasta. However, it's not difficult.
The most common group of pasta is long. She is familiar to everyone. Without going into the subtleties that distinguish one type of long pasta from another, the most famous are spaghetti. Solid, not tubular, thin and long cylindrical pieces of dough. The length is at least 15 cm, with a diameter of 1-2 mm.
Previously, spaghetti was up to half a meter long. By the way, by the name you can determine the size of the pasta, usually this is indicated by the ending: if the pasta is large - oni (spaghetti), if small (or thin) - ini (spaghettini), if medium - ette or etti (spaghetti).
Spaghetti comes from Italy, and there is even a museum in Genoa where you can see a notarized deed recognizing the pasta as “macaroni”. The term "spaghetti" probably comes from "twine" (Italian: spago). And there are thousands of spaghetti sauces. Very tasty or pasta carbonara.
Pasta with ham. Step by step recipe
Ingredients (2 servings)
- Spaghetti or spaghettini 250 gr
- Ham 50 gr
- Garlic 2 cloves
- Cherry tomatoes 12-15 pcs.
- Green basil 2 sprigs
- Hard aged cheese 30 gr
- Pitted black olives 12-15 pcs
- Olive oil 4-5 tbsp. l.
- Salt, black pepper taste
- It’s hard to call this dish “pasta with sauce.” Ham pasta is more of a warm pasta salad. The process of boiling the pasta and preparing the sauce is parallel. Therefore, first of all, put a large pan of water on the fire and add salt. Usually water is salted at the moment of boiling, and the amount of salt is quite significant - up to 7-10 grams of salt per liter. For the specified amount of pasta, I take 3 liters of water and add 0.5 tbsp. l. salt is about 15-20 grams. It is important not to add salt to the water after putting the pasta in it. Cook pasta, any pasta, strictly for the time recommended on the package. Then the pasta will be cooked according to the al dente standard - “to the tooth”, when when ready, a barely noticeable hardness is felt in the very middle.
- Heat olive oil in a deep frying pan. Peel the garlic and crush the cloves with a knife block, flatten. Fry the garlic in the oil for 2-3 minutes so that the garlic slightly flavors the oil. Then remove the garlic and discard.
- Slice the ham as thinly as possible. Ideally, buy already chopped ham, then the pasta with ham will be homogeneous. Prosciutto-type dry-cured ham varieties are perfect. Cut the meat into strips and fry briefly in oil over medium heat, literally 1-2 minutes.
- Add small cherry tomatoes cut in half and pitted black olives cut into circles or quarters. Lightly salt and pepper with freshly ground black pepper. Stir fry for 2 minutes.
- Add basil, then the pasta with ham will get an additional range of taste - pick the leaves from one sprig and chop them finely. Reduce heat to low, cover the pan and let simmer for a few minutes until the pasta is cooked.
- Pasta with ham is especially tasty if you sprinkle it with additional cheese. Separately prepare cheese for sprinkling the dish. A piece of good and aged hard Italian cheese: Parmesan, Pecorino - grate and transfer to a chopper (blender). Add green basil leaves from the second sprig and grind everything to a fine grain. The solid particles of the cheese practically do not change in size, and the basil greens practically disappear, covering the cheese with a green coating.
- The famous Genoese pasta - “pesto alla Genovese”, has a base in the form of hard cheese and basil. It also contains pine nuts, garlic, and olive oil.
- Place the boiled spaghetti in a colander and let the water drain. We must try to ensure that there is no water left, otherwise the pasta with ham will float.
Pasta is a delicious dish of Italian cuisine. Recipes for carbonara pasta with ham and cream are waiting for you below.
Carbonara with ham and cream
Ingredients:
- pasta – 450 g;
- cream 15% fat – 450 ml;
- ham – 280 g;
- salt;
- bacon – 200 g;
- olive oil – 20 ml;
- ground black pepper;
- chicken eggs – 3 pcs.;
- parmesan or any other hard cheese - 300 g.
Preparation
Boil the pasta in salted water until almost fully cooked. Fry chopped bacon and ham in olive oil. In a bowl, mix 3 eggs, cream, add salt and spices. Whisk a little to get a homogeneous mass. Add chopped Parmesan and mix again. Add pasta to ham and bacon, stir and add egg-cream mixture. Again, mix everything thoroughly and distribute into portions.
Spaghetti carbonara with ham and cream
Ingredients:
- spaghetti – 400 g;
- raw smoked ham – 300 g;
- parmesan – 80 g;
- olive oil – 45 ml;
- cream – 230 ml;
- salt;
- raw egg yolks – 4 pcs.;
- garlic – 2 cloves.
Preparation
Peel the garlic and finely chop it. Heat the olive oil in a frying pan and sauté the garlic in it for about a minute. Add the diced ham there and simmer for about 3 minutes. Beat the yolks with the addition of cream, add grated Parmesan, add some salt and crush with pepper. Cook the spaghetti until cooked, add it to the ham, pour in the creamy sauce and cook until thickened over low heat.
Original recipe for carbonara with cream and ham
Ingredients:
- spaghetti – 240 g;
- garlic – 2 cloves;
- red salad onion – 120 g;
- chicken eggs – 4 pcs.;
- – 150 g;
- cream – 180 ml;
- salt;
- natural butter – 30 g;
- grated parmesan – 50 g;
- pepper.
Preparation
Boil water, add some salt, put in the spaghetti and boil it until almost done. Fry chopped red onion, garlic and ham, chopped into strips or cubes, in butter. Remove the pan from the heat. In a deep bowl, beat the eggs with the addition of cream and grated Parmesan. Add some salt, crush with pepper and beat again. Place fried ham with onions and garlic on the boiled spaghetti, pour the creamy mixture on top and stir.
Carbonara pasta with ham, cheese and cream - recipe
Ingredients:
- ham – 50 g;
- spaghetti – 120 g;
- heavy cream – 50 ml;
- cheese – 30 g;
- dry white wine – 30 ml;
- chicken egg – 1 pc.
Preparation
Place the spaghetti in boiling water, cook until almost done, and then drain in a colander. Carefully break the egg, separating the yolk from the white. Combine the yolk with cream and chopped cheese, add salt and pepper. Cut the ham into slices, fry in butter until golden brown, pour in dry white wine. Add the prepared spaghetti, pour in the creamy sauce and stir quickly.
Ingredients:
Preparation
Wash the champignons, cut them into small slices, fry them together with the onion chopped into small cubes until the liquid evaporates. Shred the ham into thin strips. Pour the cream into a saucepan, add mushrooms with onions, salt, spices and simmer over low heat, stirring constantly, for about 5 minutes. Fry the ham in melted butter. Place boiled spaghetti on a plate, top with ham and pour sauce with mushrooms. Immediately divide the carbonara pasta into portions and invite everyone to the table. Bon appetit!