Carbonara in a slow cooker. Carbonara pasta in a slow cooker Carbonara pasta in a slow cooker Redmond recipes

In recent years, cooking in a slow cooker has been gaining momentum. And this is not surprising, since dishes in a slow cooker turn out really tasty and rich. According to reviews from many housewives, the first ones, even in a slow cooker, have a special fat and taste.

Today we will focus on the recipe for making carbonara in a slow cooker. The dish is prepared in almost the same way as its classic version in a frying pan. The only thing worth paying attention to is the operating modes of the multicooker and the cooking time. Another distinctive feature of this dish is that the spaghetti is not boiled separately, but placed dry directly into the sauce and filled with water. This makes them even richer and soaked in sauce.

So, to prepare the dish, first take a slow cooker. Place bacon cut into small pieces at the bottom of the container. Set the multicooker mode to 40 minutes. Close the lid.

Then take the garlic and chop it finely. Add to the bacon and close the lid again. Now grate the cheese. Mix it with cream in a separate container. Pour the cream and cheese into the slow cooker and close the lid again. By now your bacon should be browned.

Now take the spaghetti and break it up. Place on top of the sauce in the slow cooker. Pour in a little boiling water until it completely covers the spaghetti. Salt and pepper the dish.

Close the multicooker lid and cook the dish in the baking mode for another 30 minutes.

As soon as the multicooker gives a characteristic signal that the dish is ready, you can turn it off. But that is not all.

Pay special attention to serving the dish. Since we are preparing carbonara in a slow cooker, it will take a long time to cool, which is exactly what we need. So, carbonara should be served from a slow cooker in portions. Place the egg yolk in the very middle of the dish directly onto the pasta and wait until it warms up a little and its walls become denser. When you eat the dish, the yolk will spread over the spaghetti, and you will feel the truly delicate taste of Italian carbonara.

You also need to sprinkle basil leaves on top of the dish. Additionally, you can decorate the plate with vegetables. Bon appetit!

Slow Cooker Pasta Carbonara is a well-known sauce and pasta that originates from the Italian “boot.” For this dish, different components can be used, but the main ones always remain the same. This is brisket (although other meats may be used), eggs and Parmesan. The remaining ingredients are only additional and can be varied in different combinations.

Pasta carbonara is a traditional dish of Italian cuisine. The recipe is based on spaghetti and bacon. The latter must be cut into thin slices. You can also add cream, although this is optional. The dish becomes more tender.

Carbonara pasta in a slow cooker. Ingredients:

• – 0.3 kg;
• bacon – 0.1 kg;
• cream 10% - 250 g;
• dried basil - to taste;
• “Parmesan” - 0.2 kg;
• onions – 1 piece;
• garlic - a couple of cloves;
• water – 550 ml;
• egg – 1 piece (you only need the yolk);
• salt - to taste;
• vegetable oil – 1 tablespoon.

How do we cook carbonara in a slow cooker?

Finely chop the bacon.

Then chop the onion.

Pour vegetable oil into the multi-bowl.

Add onion and bacon. Set the “Fry” mode for 10 minutes.

Finely chop the garlic.

Add in onions and bacon. Fry, stirring occasionally.

After 10 minutes, add cream. Stir.

Add the spaghetti, breaking it in half. Pour in water. Add some salt. Stir until the spaghetti doesn't stick together.

Water should cover all ingredients, including spaghetti. Cook on the “Rice” mode.

Grate the cheese.

I want to share a simple and very tasty recipe that will come to the aid of any housewife when there is absolutely no time for cooking. Pasta carbonara in a slow cooker will be an excellent change for pasta lovers.

And your imagination can only add some of your own zest, which will add individuality to your dish. This recipe will transform ordinary pasta into a delicious dish.

povar.co

Pasta carbonara, homemade carbonara pasta recipe

Pasta carbonara is one of the classic dishes of Italian cuisine. Real carbonara is made with pieces of salted pork cheek. But since this product is not very common in our country, it is most often replaced with bacon. Also, the traditional carbonara pasta with bacon is simply impossible to imagine without the sauce, which is made from eggs.

It is believed that the carbonara pasta recipe spread to Europe after American bacon was popularized here. It is worth noting that jowl is used mainly only in Italy, while in other countries bacon is used.

Ingredients for Pasta Carbonara:

• - 150 g spaghetti;
• - 100 g bacon;
• - 1 yolk;
• - 30 g parmesan (or replace it with any type of hard cheese);
• - 1-2 tbsp. l. vegetable oil;
• - 2 garlic cloves;
• - salt;
• - pepper.

How to make carbonara pasta at home:

Place spaghetti in boiling salted water. Cook, slightly undercooking. This is called “al dente” - the state of spaghetti when it is still a little elastic, but almost ready.

Fry the garlic cloves cut in half in vegetable oil. When the garlic softens, you need to throw it away - it has already given its taste to the oil.

Now fry the finely chopped bacon in this oil. Cook until golden brown, but be careful not to burn it.

Carbonara is the original name of the sauce, which includes cheek (bacon), yolks and Parmesan. Garlic, herbs or other ingredients are only optional products.

You need to calculate the number of yolks according to the principle “1 piece per 1 serving”. The remaining ingredients can be taken “by eye” - there are no traditional exact proportions.

Many Italian chefs prefer to prepare the dish with the addition of a small amount of white or red wine - pour it into the pan with the bacon. Although the classic carbonara pasta recipe did not use wine.

So, mix the yolk, finely grated cheese, add 1-2 tbsp. l. hot broth from pasta. Pepper well. Pasta carbonara should be spicy, so there is no need to skimp on the pepper. Naturally, within reasonable limits. The hot broth will not only dilute the sauce, but will also allow the yolk to cook faster.

Place the finished pasta in a colander and let the water drain.

Add it to the fried bacon, pour in the egg sauce. Mix everything quickly and serve immediately.

Do not be afraid that the yolk will remain raw - it will become ready from the heat of other products.

Carbonara pasta with ham

Pasta carbonara with ham is eaten much earlier than you even start cooking it. The main thing about this dish is how to prepare it correctly. Only then will the dish turn out the way Italian chefs make it.

Ingredients:

450 grams of wide noodles (pappardelle or tagliatelle);

2 tablespoons olive oil;

100 grams each of ham, Parmesan and champignons;

1 piece finely chopped garlic;

50 ml. cream;

2 tbsp. l.fresh parsley.

Recipe:

In a large saucepan of boiling water, cook noodles according to package instructions. Cut the ham into equal strips. Heat oil in a small frying pan. Add chopped garlic and cook until soft for four minutes. Set aside. Fry the champignons in a separate container. In a deep bowl with cream, mix eggs, season with black pepper and salt. Mix with ham, mushrooms and garlic. Add shredded Parmesan cheese.

Mix the boiled noodles with the eggs and sauce (the heat from the pasta will cook all the eggs). Serve with parsley.

Carbonara pasta in a slow cooker

Pasta carbonara is a healthier dish than regular pasta, but it will be much healthier if you cook it in a slow cooker. Carbonara pasta in a slow cooker will be 2 times more valuable in terms of its nutritional qualities. After all, few self-respecting housewives do not have this wonderful appliance in their own kitchen, in which you can cook almost everything. During the process of cooking carbonara pasta, the spaghetti will have to be broken into several pieces, otherwise they will not fit in the multi-cooker bowl.

Ingredients:

250 grams spaghetti,

bacon or raw smoked ham,

three cloves of garlic,

30% cream - 250 ml.,

2 tbsp. spicy ketchup,

parmesan - 150 grams,

basil, salt,

olive oil.

Recipe:

How to cook pasta carbonara. Cut the raw smoked ham into thin strips. Fry it in a slow cooker, turning on the “Baking” mode for ten minutes. Pass the garlic through a press and add it to the bacon. Fry the bacon and garlic for a couple more minutes. Then add cream, ketchup, seasoning, table salt, mix and bring the whole mass until completely thickened in the “Baking” mode. As the sauce thickens, feel free to add Parmesan. Stir.

Pour boiling water over the spaghetti just enough to completely cover it. Close the multicooker lid and cook until softened. After the “Baking” mode, transfer the dish to the “Pilaf” mode. After the signal, take out the pasta, put it in a deep dish, sprinkle with grated cheese. Garnish with parsley... and enjoy!

multivarka-menu.ru

Step-by-step recipe for spaghetti carbonara in a slow cooker with photo.

• National cuisine: Italian Cuisine
• Type of dish: Hot dishes, Spaghetti
• Recipe difficulty: Not an easy recipe

• Preparation time: 11 minutes
• Cooking time: 1 hour
• Number of servings: 3 servings
• Calorie Amount: 53 kilocalories
• Occasion: For lunch

If you love Italian cuisine, then the recipe for spaghetti carbonara in a slow cooker will definitely suit your taste. The combination of Parmesan, smoked brisket and cream makes this dish incredibly creamy.

Today you learned how to cook spaghetti carbonara in a slow cooker. This is a classic recipe for spaghetti carbonara in a slow cooker, you can easily diversify it by adding any herbs and spices, as well as mushrooms to your taste. You can be sure that you and your family will definitely like this dish!

Number of servings: 3-4

Ingredients for 3 servings

• Spaghetti - 250 Grams
• Brisket - 200 grams (Smoked brisket or bacon)
• Cream - 250 Milliliters (fat content 15%)
• Cheese - 150 Grams (Parmesan)
• Basil - To taste (Dried or fresh)
• Onion - 1 piece
• Garlic - 2 cloves
• Water - 550 Milliliters
• Egg - 1 piece (yolk)
• Vegetable oil - 1 tbsp. spoon
• Salt - To taste
• Pepper - To taste

Step by step

1. Chop smoked chicken breast or bacon into strips.
2. Then chop the onion and add it to the brisket.
3. Pour vegetable oil or olive oil, if desired, into the bottom of the multicooker.
4. Place the brisket and onions into the multicooker container. Select the “Baking” or “Frying” program on the multicooker and set the timer for 10 minutes.
5. Finely chop the garlic with a knife or press through a garlic press.
6. Add the garlic to the brisket and onions, remember to stir periodically while frying.
7. After 10 minutes, pour the cream into the container and mix thoroughly. Bring the mixture to a boil and cook until the cream thickens.
8. Break the spaghetti into 2 parts, add to the filling, then pour water into the multicooker, add salt and pepper to taste and mix everything thoroughly so that the spaghetti does not stick together.
9. Note! The spaghetti and filling should be completely covered with water. We switch the multicooker to the “Pilaf” / “Rice” / “Spaghetti” mode (depending on what is written on your multicooker).
10. Grate Parmisan.
11. Separate the yolk from the white. Add the yolk to the cheese and mix.
12. 2 minutes before the end of the program, add the yolk-cheese mass and basil. After the readiness signal, stir the pasta again to evenly distribute the sauce.
13. Place the spaghetti on a plate and serve. Bon appetit!

A multicooker is a universal device for preparing hundreds of different dishes. This is a stove, oven, steamer, deep fryer and yogurt maker under one lid. And it is absolutely indispensable for young mothers and working people: a delayed start will allow you to make porridge for breakfast, buckwheat with meat for lunch, or stewed meat and steamed vegetables for dinner. How to cook pasta carbonara in a slow cooker, which will be no worse than the one served in Italian restaurants?

Spaghetti and pasta

For a long time, multicooker manufacturers offered to use their devices as a pan for cooking pasta. Despite the built-in mode for cooking pasta, they should have been thrown in after a sound signal confirming that the water had boiled, and drained immediately after cooking. All this required personal presence and made the magic delayed start button practically useless.

Unfortunately, to date, manufacturers have not solved the problem of how to cook pasta without human intervention so that it does not turn into a boiled porridge. Regardless, the slow cooker is great for making a variety of pasta sauces. What do you need for a slow cooker?

Selection of ingredients

The main thing in preparing a delicious dish is to choose good ingredients. It is quite obvious that it is impossible to get something similar to Italian carbonara in a slow cooker using cheap soft wheat pasta, stale eggs or low-quality cheese.

Durum wheat pasta is ideal for preparing various types of pasta with sauces. It’s better to take something made in Italy, for example, the legendary Barilla. But a Russian manufacturer will also do. Such products are marked “Group A. Highest grade”. Traditionally, spaghetti is served with carbonara sauce. However, you can use any other shapes, such as farfalle, rigatoni or penne.

The original Slow Cooker Bacon Carbonara recipe uses Parmesan cheese. If it is not available, feel free to take any other hard cheese, for example, “Dutch” or “Russian”.

Smoked pork belly or bacon should be fattier.

Original Italian recipe

Many Russian-language culinary sites present the option with cream as the only true recipe for carbonara pasta in a slow cooker or on the stove. Russian tourists are even more surprised when they find themselves in Italy, where this type of pasta is prepared completely differently.

To prepare real Italian carbonara you will need:

• spaghetti - 200 grams;
• bacon - 200 grams;
• grated parmesan - 60 grams;
• egg yolks - 2 pcs;
• egg - 1 pc;
• water - 400 ml;
• salt and pepper to taste.

Preparation:

1. Place the bacon in the slow cooker, set the “Fry” mode and fry for 15 minutes until crispy.
2. Switch the device to the “Cooking” mode, add salt, water and spaghetti, set the time to 20 minutes.
3. In a separate bowl, mix the yolks, egg and Parmesan.
4. After the multicooker beeps, add the egg-cheese mixture to the bowl, mix thoroughly and leave in heating mode for 10 minutes.
5. Garnish with basil leaves and serve.

Pasta a la carbonara

Known in Russia under the guise of carbonara, it is actually pasta in a creamy cheese sauce. In this form, it can be found far beyond the borders of our homeland, for example, in small restaurants in Germany and France.

Pasta a la carbonara is not at all difficult to prepare in a slow cooker, and it turns out to have an amazingly delicate taste.

Ingredients:

• bacon - 250 grams;
• garlic - 3 cloves;
• cream 30% fat - 200 ml;
• spaghetti - 250 grams (raw);
• grated hard cheese - 150 grams;
• water - 200 ml;
• salt, pepper - to taste

Preparation:

1. Place the bacon and garlic in a multicooker bowl, fry everything in the “Multi-cook” mode at 170 degrees for 10 minutes.
2. Grate the cheese on a fine grater.
3. Add cheese and cream to bacon. Set the temperature to 90 degrees in the Multicook mode and boil the sauce for 15 minutes.
4. Add pasta, water and spices to the sauce. Switch the multicooker to the “Cooking” mode. Cook the pasta for 20 minutes.
5. Leave to heat for 15-20 minutes, garnish with a sprig of basil and serve.

Penne in egg cream sauce

Penne pasta is often served in a combined egg and cream sauce. This is one of the varieties of carbonara, especially common in southern Italy. It's not at all difficult to prepare.

Ingredients:

• penne pasta - 500 g;
• olive oil - 1 tbsp;
• bacon or smoked pork belly - 250 grams;
• egg yolks - 5 pcs.;
• cream - 1 glass;
• grated hard cheese - 100 grams.

Preparation:

1. Beat cream, yolks and cheese at low speed until smooth.
2. Pour olive oil into the slow cooker and add bacon. Fry in the “Fry” or “Multi-cook” mode at 150 degrees for 15 minutes.
3. Pour 1 liter of water into the bacon, add the pasta and set the “Cooking” mode for 20 minutes.
4. After the beep, pour the creamy-egg mixture into the pasta, close the multicooker lid and leave on heat for 10-15 minutes.
5. Divide the pasta into bowls, garnish with a basil leaf and serve.