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Spaghetti with bacon and peas

Spaghetti with bacon and peas

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Pancetta is a type of smoked Italian ham. It is prepared from pork belly, salted and seasoned with pepper, nutmeg, cumin and garlic and left to dry for three months.

  • 1 box of diced pancetta
  • spaghetti barrel
  • 3 tablespoons peas
  • 1 sprig of green onion
  • butter
  • rose wine
  • 1 clove of garlic
  • chilli pepper / flakes

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Spaghetti with bacon and peas:

In a wok pan put sliced ​​green onions with a little butter, after a few minutes add the diced pancetta and the whole garlic.

Extinguish with rose wine and leave until the alcohol evaporates.

Put the rinsed peas in cold and drained water, add the spices and add a little butter.

Put salt water in a saucepan, when the water starts to boil, add the pasta, leave it as it says on the box or bag.

Drain the pasta and add it to the wok pan over the peas.

Mix carefully, season to taste.

Tips sites


you can also add oregano or basil


serve with grated Parmesan cheese

About carbonara pasta & # 8211 history and accepted variations

The origin of these pastas is somewhere in the middle of the twentieth century, the first attestation dating from 1950. The origin is discussed, one of the theories shows that it was the food of miners (coal miners) in the Apennines, others claim that it originated in a place in Rome. it was even eaten by the American allies in the Second World War, especially since there is no recipe written until 1950. In & # 8222 Italian Cuisine & # 8221 by Ada Boni from 1930 this recipe is not yet inscribed. (source).

Even in Italy the recipe may differ depending on the area, but not significantly. But one thing is certain: the pasta is boiled exactly as written on the package (8 minutes it is written & # 8211 8 minutes it is boiled) to remain al dente, pancetta or guanciale is accepted (in no case bacon or kaiser), eggs can be whole or just yolks (or mix), the cheese can be pecorino romano (sheep cheese) or parmesan but DO NOT PUT CREAM!

As for the cheese used, Parmesan is usually used, but in the south and in Rome fresh or ripe pecorino is used.

The recipe is extremely quick and extremely simple. The key to success is timing, ie the timely preparation of all ingredients. I boiled the pasta and only then I started frying the ham. In exactly 8 minutes everything is ready. When the pasta comes out of the pot and the pillows are fried and the eggs are ready. It's nonsense to start reheating the cubes of pillows that have worn out in the meantime as it dries even harder. So, pay close attention to how you divide your time!

Here is the video recipe presented by an authentic Italian chef, Antonio Carluccio, one of Jamie Oliver's mentors. If he doesn't know how to make spaghetti a la carbonara & # 8230 then who?

Of course, there are also pasta recipes with bacon (smoked), sour cream and eggs. I do them quite often. But those there are no carbonara spaghetti. You can find their recipe here.

Spaghetti carbonara & # 8211 The tastiest spaghetti with cream and pancetta

Pasta is one of the most versatile ingredients in the kitchen that can be cooked in any way, from salty to sweet, in the oven or in the pan.
Today I propose the famous spaghetti carbonara & # 8211 the tastiest spaghetti with cream and pancetta.
Many people prepare this specialty, but almost as many make them according to their own recipe or according to the recipes on the internet.
I received this recipe from a lady Luciana to whom we were accommodated in a mini-vacation on the Mediterranean coast. It is a family recipe that Mrs. Luciana has been making for a long time, mentioning that it is not the original recipe. The original one has as ingredients pork leg, pecorino, egg, salt and pepper.
Since then I only make this one and I don't say that others wouldn't be good, but this recipe delights me and satisfies my taste buds. The spaghetti is al dente, ie cooked as much as necessary, covered in the creamy cream sauce with pancetta.

Ingredients for Spaghetti Carbonara:

250 g of very good quality spaghetti
250 g bacon
30 ml extra virgin olive oil
200 g cooking cream with 32% fat
2 yolks
60 g grated Parmesan cheese
A few basil leaves for decoration
Salt and pepper to taste

How to prepare Spaghetti Carbonara:

We put a pot with at least 2 liters of water and salt to boil. When the water boils, put the pasta and boil for a minute less than it says on the package.

While the pasta is boiling, cut the pancetta julienne and fry it in olive oil.

In a bowl we will put the cream, the yolks, the parmesan and the pepper. We mix them well and set them aside.

After the pasta is cooked, add it to the pancetta pan, continue to cook for half a minute, then turn off the heat and immediately pour the cream mixture and continue to mix for another 30 seconds.

Serve with fresh basil immediately. Simple, isn't it? But see how good they are!

I wish you good work and good appetite!

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Tagliatelle with broccoli and bacon

Good to find my dear friends! The day I made these pastas, it was so ugly outside, it was raining, snowing, so I decided to cook with what I find in the fridge and pantry! Yes, I know, I'm not the only one who makes such gestures and believe me, most of the time I get something more spectacular, like when you're very sure of what I want to do. I am convinced that you do the same. So, I opened the fridge, I found some fresh tagliatelle, a bunch of cauliflower and a packet of pancetta, from here all I had to do was put my imagination to the test.

I think they were ready in less than 15 minutes with the pasta cooking, because the adjacent ingredients cooked very quickly.

So stay tuned for the list of ingredients, as well as how to prepare it.

You can also follow me on Instagram, click on the photo.

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Boil the pasta according to the instructions on the package, but with one minute less, because we will finish them together with the other ingredients.

Put the olive oil and pancetta in a large pan and fry for 1-2 minutes.

Add the broccoli made into smaller bunches, continue to cook for another 2-3 minutes on low heat.

We put the pasta over the broccoli composition, 3-4 tablespoons of the water in which he cooked the pasta and the almond flakes and we boil that minute that I told you about earlier.

Ingredients for 10 servings of peas with tomato and turmeric sauce:

-2-3 carrot THIN

-salt, pepper, hot pepper or paprika, 1 bay leaf

-1 half teaspoon of turmeric (optional)

How to prepare the recipe for pea meal with tomato sauce and turmeric?

If you make the peas with some meat or sausage, first cut the meat and simmer it a little in oil, until lightly browned, then add diced onions, sliced ​​carrots and diced bell peppers or thin strips, as desired. Simmer, dripping a little water, until the onion is soft, then add the peas and fill with enough water to cover. Bring to a boil and check the peas. If it is boiled, add the broth or tomato juice and flour dissolved in cold water. It is ideal to strain the flour separately with water, so that it does not have lumps. Now add the spices to taste and let it boil for a few more minutes. Extinguish the fire, let it breathe for a few minutes, then add the chopped greens.

Greenery is not added immediately when it is boiling food, because it contains water-soluble vitamins (which dissolve in water) and is lost if put in boiling food. If the food cools for 10 minutes, the greens will retain some of their vitamins.

Ever since I discovered turmeric (Indian saffron or turmeric), I have fallen in love with it and use it in many dishes. It colors beautifully in yellow, the taste is almost imperceptible if used sparingly and is an excellent antioxidant and anticancer. & # 128578 I will write a more comprehensive article.

Tip: if you have basil, you can add 2 basil leaves at the end and the food will have a special taste.

In this way the pea is prepared with tomato sauce, regardless of whether it has meat or not. And the appearance is very beautiful with carrot slices, it contrasts nicely with peas and greens. & # 128578 I'm not talking about taste anymore, you better convince yourself after trying the recipe. & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Pea food with tomato and turmeric sauce (with or without meat)

Orecchiette with bacon and tomatoes

If I had to choose one dish until the end of my life, I would choose pasta. I love them so much and prepare them so often. Especially in summer you prepare them with what vegetables and cheese I have in the fridge. I prefer cold, super flavorful and filling salads. As every walk in Italy is left with a lot of shopping, this time I brought, among others, orecchiette. Typical pasta from the Puglia region. I prepared them with a red sauce, super fast!

5 rules for perfect pasta!
Rule n ° 1: If you have to remember one rule then you can't prepare pasta, this would be: 1 liter of water, 7 g of salt, 100 g of pasta. The ideal ratio.

Rule n ° 2: For pasta al dente, pour the pasta in boiling water, uncovered and observe the cooking time indicated on the package. During the cooking, the fire must be full of life, and from time to time you pass through them with a spoon.

Rule n ° 3: When preparing a pasta sauce, we also need a few tablespoons of water in which the pasta was boiled.

Rule n ° 4: La spadellata & # 8211 Italians fry pasta with sauce. To do this, reduce the cooking time of the pasta by 1 minute.

Rule n ° 5: For red sauces, such as Bolognese, calculate 100 g of dry pasta for 100 g of sauce. Instead, for a pesto, 50 g is enough for 100 g of dry pasta.

For the sauce:
& # 8211 100 g cherry tomatoes
& # 8211 100 g dried tomatoes
& # 8211 1 clove of garlic
& # 8211 40 g pine seeds
& # 8211 30 g race parmesan
& # 8211 60 ml olive oil
For Easter:
& # 8211 400 g orecchiette pasta
& # 8211 150 g bacon
& # 8211 some sage leaves
& # 8211 25 g butter
& # 8211 16 cherry tomatoes
& # 8211 parmesan

Method of preparation: prepare the sauce: brown the pine nuts in a pan. In the blender container add all the ingredients and mix. As it mixes, gradually add the olive oil. Salt and pepper at the end.
In a pot, boil enough water and salt. I wrote the proportions above. Add the boiling pasta. Mine were some artisanal and had a pretty long cooking time.
While they are boiling, cut the pancetta into thin slices. Heat the butter in a pan and add the pancetta, which you cook for a few minutes.

Add the sage leaves and cherry tomatoes in halves.
Drain the pasta and add it over the pancetta.
Add a little olive oil and the tomato sauce already prepared.
Divide the pasta into 4 portions and serve immediately with freshly grated Parmesan cheese!

Pea dish with carrots & # 8211 ingredients

  • 500 grams of peas, fresh or frozen
  • 150 grams carrots, clean and cut into thick slices (2 medium carrots or baby carrots & # 8211 if you have)
  • 1 chopped onion (about 40-50 grams)
  • 2 tablespoons tomato paste (40 grams)
  • 2 tablespoons flour (40 grams)
  • 2 tablespoons oil (30 ml)
  • salt, pepper, freshly chopped dill
  • to taste, a little sugar (if the peas do not have natural sweetness)

Method of preparation

1. In a saucepan, heat the oil and add the chopped onion and carrot cut into thick slices. Add a pinch of salt and simmer over low heat, stirring frequently, until onions soften (about 7-8 minutes). If you make this pea dish with baby carrots, they can be left whole, being very fragile they will penetrate easily.

2. After the onion has softened (it has become slightly translucent), add a little hot water (100 ml) and cover the pan with the lid. Repeat, adding hot water and simmering under the lid, until the carrots are almost completely tender. We know if they are ready when, being pricked with a fork, they can be pierced, but they put some resistance. Depending on how fragile the carrots are, the stifling will take more or less. Orientatively, in my case it lasted 12 minutes, only then I went to the next step of preparing this pea dish with carrots.

3. After the carrots have partially tenderized, add the peas and top with hot water until they reach the top of the berries (see picture below). Put the lid on and let the peas boil until tender. It will not last more than five minutes, because the peas boil very quickly.

4. Meanwhile, we are preparing a liezon for our pea meal. For this, we mix vigorously, in a bowl, the flour with the tomato paste, to mix well. We will get a pink composition in which, if necessary, we add a few more drops of water. We make sure we don't have any lumps in our bed and add it to the pan, stirring thoroughly.

5. Let our pea food with carrots boil, without a lid, for about 3-4 minutes, stirring occasionally. It will thicken as much as necessary. Turn off the heat, season with salt and pepper to taste. If we feel that the pea does not have the specific natural sweetness, we can add 1 teaspoon of sugar. Finally, sprinkle the food with freshly chopped dill or other greens, if you don't like it. Stir and are ready to serve.

Pea meal with carrots & # 8211 serving

This food fits perfectly both as a dish in itself, on fasting days, and as a side dish. Serve hot, along with various meat dishes. I, for example, thoroughly enjoyed the inspiration of making a carrot pea dish next to the golden schnitzel. They fit perfectly! If you want, you can add a tablespoon of cream. Great appetite!


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