1. Cut the bacon into thin plates or slices. To make it easier to slice thinly, keep it in the freezer for 15 minutes first.

2. Peel the garlic and cut into pieces.

3. Grate the cheese on a medium, or better yet, coarse grater. Although this is a matter of taste.

4. Beat the eggs into a deep container, season with a little salt and mix with a whisk. You don’t need to beat them too hard with a mixer, you just need to mix the yolk with the white.

5. Place the spaghetti in boiling water and cook until al dente. That is, they should remain a little raw, and they will be cooked until done with the paste. To get al dente, just cook the pasta 1 minute less than indicated on the package.

6. Pour olive oil into a frying pan, add garlic and fry. When it turns golden, remove it and throw it away. It is necessary that it only gives off its taste and aroma.

7. Place bacon pieces in the pan and fry them on both sides until crispy, literally 1 minute on each side.

8. Then do everything quickly. By this time your spaghetti should be cooked. So, transfer the pasta to a sieve, but do not add water or rinse it, otherwise it will become cold. Immediately dump them into the pan. Immediately turn off the burner on which the frying pan was standing and pour the beaten eggs into the pasta. Mix everything quickly. If necessary, if the spaghetti is a little thick, pour a little water in which it was boiled.

Sooner or later, every housewife comes up with the idea of cooking some kind of Italian dish. The most popular recipe among chefs is pasta with bacon and cheese. The secret of cooking contains the most ancient traditions of Italian chefs and is very simple. In combination with the proposed ingredients, the taste of pasta will open up in a new way.

Getting to know Italy

It is enough to cook pasta once with a delicate cheese or creamy sauce to understand the specifics of Italian cuisine and become a fan of it.

Pasta with bacon: a recipe worth taking as a basis

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Ingredients:

Spaghetti (400 g) Other types of pasta can be chosen: capellini (long), fettuccine (nests), fusilla (spiral), penne rigate (feathers), tortiglione (tubes).
Bacon (200 g) You should choose thicker bacon, otherwise after frying it will become very dry.
Hard cheese (200 g) In the classic Italian version, Parmesan is used, but if desired, you can use any other cheese, the taste of the dish will not be affected.
Chicken egg (3 pcs.) Traditional sauce is prepared using only yolks, so the whites will have to be separated.
Cream (150 ml.) It is preferable to choose fresh, thick and heavy cream. The sauce will taste amazing.
Garlic (4 cloves). If the teeth are large and sharp enough, then 2-3 pieces are enough.
Olive oil (as needed). Olive oil is used in preparing Italian dishes; it has its own special aroma and taste.
Ground black pepper (to taste). The ideal option is to grind fresh pepper, which will add piquancy to the dish and add a new note to the aroma.

Now you need to try to ensure that the pasta in creamy sauce with bacon turns out exactly like what is served in the best Italian restaurants.

You need to cut the bacon into nice long slices. Place the pieces in a preheated frying pan with olive oil. It is necessary to fry the bacon on both sides until golden brown, but do not dry it out too much. After this, you need to remove the slices from the pan into a separate plate.
In the same oil, now with the rendered bacon fat, you need to fry the garlic. Chefs usually resort to chopping the cloves with a knife; inexperienced housewives can use a garlic press. Do not fry for a long time, otherwise the garlic will become bitter. Just wait until the garlic aroma appears and you can turn off the stove.
Pasta sauce is very easy to prepare. You will need to beat the egg yolks a little with the cream in a deep bowl. A piece of cheese should be grated, preferably of the smallest diameter, then the sauce will become much more tender. The cheese shavings should be poured into the egg mixture with cream and mixed.
The pasta for the recipe should be freshly cooked and hot. Cook the pasta as usual, adding salt to the water and adding a small amount of olive oil. The main rule is to leave the paste slightly hard and dense. It is not advisable to rinse pasta with water; it is better to let the water drain through a colander. This must be done quickly so that the paste does not cool down.
All that remains is to combine all the ingredients of the dish in a deep bowl: sauce, bacon with garlic and pasta. Don't forget to sprinkle your food with ground black pepper for extra flavor and spiciness. The mixture should be mixed thoroughly so that the pasta is saturated with creamy cheese flavor.

Now it is important to present the dish brightly on the table. Serves of pasta should be large, generously sprinkled with grated cheese. You can decorate the dish with lemon slices, large slices of sweet pepper, finely chopped herbs, cherry tomatoes, and olives.

What else you need to know about pasta with bacon

In the original recipe, the sauce is used raw; it must be cooked through the heat of the pasta itself. But some chefs prefer a slightly different method: when the creamy cheese mixture is mixed with cream, it is placed on a very low heat to simmer for a little while. In this case, you need to be able to determine the moment when it is time to remove the sauce from the heat, otherwise it may curdle.
Tomato sauce lovers can modify the recipe to suit their taste preferences. To do this, just add 1-2 tablespoons of tomato paste to the creamy mixture.
To cook the pasta correctly, you will need a large, thick-walled pan. Pasta must be immersed in a sufficient amount of water, at least 5 liters per 500 g of product.
Recipes with pasta are good because they give the cook the opportunity for culinary experiments. The list of ingredients can easily be supplemented with your favorite foods: vegetables, mushrooms, seafood. You can also prepare a variety of sauces. This gives you a chance to try several dishes and choose the most appetizing one for yourself.

There is no need to be afraid of deviations from the classic recipe; cooking pasta in Italian is a creativity that inspires new discoveries!

Bacon pasta is one of my husband's favorite dishes from his bachelor days. Bacon is, in general, a product that should be in the refrigerator when I leave home. It is very useful for men - whether you use it for scrambled eggs or anywhere. Pre-cut bacon is especially convenient - because you don't have to cut it!

For one serving you need 120 g. some pasta, 1 large onion and at least 50 gr. bacon. Plus some oil for frying, if the bacon is not greasy and small, salt in the pasta - to taste; and plenty of water to cook the pasta.

Let a large amount of water boil in a saucepan, salt it, cook the pasta in boiling water until it becomes soft. Well, or as much as is written on the package. Then we drain the water.

Peel the onion and cut it somehow.

If the bacon is in large pieces and fatty, then start frying it in a frying pan. If the bacon is small and not greasy, then first fry the onion in some oil. The main thing is not to burn. And if it burns, it will give the dish a special spicy bitterness!

When the onions have browned, add the bacon. If he wasn't there from the beginning. Fry the onion with the bacon.

Mix the onion and bacon with the drained pasta. Pasta with bacon is ready.

Properly cooked pasta with bacon is an excellent option for a quick and at the same time delicious dish. It is suitable for both a festive table and an everyday lunch. The main thing is to choose high-quality pasta for such a treat.

Ingredients:

spaghetti – 200 – 250 g;
bacon – 120 – 150 g;
whipping cream – ½ tbsp.;
raw egg yolks – 4 pcs.;
fresh garlic – 3 – 4 cloves;
hard grated cheese – 50 – 70 g;
fresh parsley, salt, white pepper - to taste.

Preparation:

Chop the meat into thin strips of approximately equal size.
Remove fresh parsley leaves from stems. Finely chop. Also chop fresh garlic.
Heat any fat in a deep frying pan. Fry strips of bacon on it until golden brown. 2 - 3 minutes will be enough.
Immediately pour the garlic into the container.
After a couple more minutes of frying, add the chopped herbs and immediately remove the pan from the stove.
Mix the yolks with finely grated cheese and cream. Add salt, ground white pepper.
Cook spaghetti according to instructions until done. It is very important not to keep them in water!
Place the spaghetti in the pan with the bacon. Immediately pour the sauce over everything. Mix. Leave on the switched off stove for 3-4 minutes.

Serve spaghetti in cream sauce directly in the pan. You can additionally top them with shredded cheese.

With added mushrooms

Ingredients:

pasta – 200 g;
peeled champignons – 200 g;
parmesan – 150 g;
bacon – 100 g;
heavy cream – 2/3 tbsp.;
fresh garlic – 3 – 4 cloves;
onion – 2 heads;
raw egg yolks – 3 pcs.;
butter fat – 1 small. spoon;
refined oil;
salt and spices.

Preparation:

Cut the garlic into small cubes. Fry it for half a minute in a frying pan with liquid butter.
Add thin strips of bacon there. Cook them until the fat begins to render out of the pieces.
In another bowl, fry small onion cubes and slices of peeled mushrooms.
Pour cream over the onion and mushroom frying (leave 50 ml). Salt everything, add spices. Mix with pre-cooked bacon.
Beat the yolks with salt. Add grated cheese. Transfer the mixture into the frying pan. Heat until cheese melts.
Add fried meat, onions, and mushrooms to the sauce.
Separately boil the selected pasta. Pour the sauce over them.

Take a sample of the bacon and mushroom treat while it is hot.

In tomato sauce

Ingredients:

bacon – 120 – 150 g;
pasta – 450 g;
celery stalk – 1 pc.;
tomatoes – 900 g;
onion – 1 pc.;
garlic – 2 – 3 cloves;
Italian seasoning and salt.

Preparation:

Chop the bacon into medium cubes.
Also chop raw onion and celery stalk. Chop the garlic finely.
Remove the skins from the tomatoes. Remove the center with seeds from them. Cut.
Fry the meat with celery and onion over high heat. After 5 - 6 minutes, reduce the heat on the stove, add garlic and tomatoes.
Add salt and seasoning. Cook the mixture for another 12 minutes.

Boil the pasta separately. Mix it with the resulting hot sauce.

Pasta with bacon and chicken

Ingredients:

bacon – 200 – 230 g;
pasta – 300 g;
chicken fillet – 300 g;
heavy cream – 70 ml;
chopped parmesan – 60 g;
eggs – 2 pcs.;
salt, aromatic herbs.

Preparation:

Cut the chicken into miniature pieces. Fry in any fat until lightly browned.
Cook pasta according to package instructions.
In a small saucepan, mix cream, cheese, contents of raw eggs, salt, herbs. Warm up the components together.
Chop the bacon very finely and add to the sauce. Heat the mixture for a couple of minutes, but do not bring to a boil.

Place the prepared pasta on a plate. Place poultry pieces and delicate creamy sauce on top. Serve the resulting dish with bacon and chicken hot.

Step-by-step preparation with cheese

Ingredients:

pasta – 250 g;
cream (10%) – 2/3 cup;
bacon – 100 g;
chopped cheese – 30 g;
eggs – 2 pcs.;
onion – 1 head;
salt, garlic and pepper.

Preparation:

Cook the pasta in salted water until tender.
Separately, finely chop the bacon and onion. Fry them in a frying pan with any fat until golden brown.
Heat the cream. Mix them with separately beaten raw eggs and shredded cheese. Add salt. Add dry garlic.

Place the finished pasta on plates. Distribute the roast and cream sauce on top. Serve immediately for lunch with a side of fresh salad.

How to make with sour cream

Ingredients:

pasta (short) – 450 g;
smoked bacon - 6 strips;
sour cream – 2 tbsp;
cottage cheese – 1.5 tbsp;
salt.

Preparation:

Dairy products should be taken with medium fat content. You should turn on the oven in advance and preheat it to 170 degrees.
Cook pasta (short) until cooked according to package instructions.
Cut the bacon thinly and fry in a frying pan without fat until crispy.
Place the paste in a heatproof container. Mix it with salted sour cream.
Spread cottage cheese and bacon pieces on top.

Cook the dish in the oven for 6 – 7 minutes.

Spaghetti with pesto and bacon

Ingredients:

spaghetti (firm varieties) – 230 g;
cream (20%) – 180 ml;
pesto – 1 small. spoon;
chopped parmesan - ½ tbsp.;
bacon – 100 g;
salt and pepper.

Preparation:

Boil pasta in salted water. Drain in a colander.
Finely chop the meat and cook it golden brown. There is no need to add excess fat to the pan.
Add the pesto to the already browned bacon. Pour in the cream. Leave the mixture on low heat until the milk product thickens.
Place the finished pasta on plates. Add the resulting thick sauce to them.

Sprinkle the treat with pepper and Parmesan cheese on top.

Cooking with broccoli

Ingredients:

any pasta – 600 g;
broccoli – 600 g;
bacon – 130 – 150 g;
fresh/granulated garlic – 2 cloves;
chopped parmesan – 70 g;
butter and vegetable fat - 2 dessert spoons each;
salt.

Preparation:

Disassemble the cabbage into “umbrellas”. Pour in water, add salt and cook until softened. 3-4 minutes in boiling water will be enough. It is advisable to trim hard stems as short as possible.
Fry very finely chopped meat in a mixture of oils. Add fresh garlic, chopped in any convenient way, into the mixture. Can be used either fresh or dry.
When all the ingredients are browned, drain most of the fat from the pan.
Add cabbage inflorescences to the meat. Add salt to taste. You can use any favorite aromatic herbs.
Fry the ingredients together for 2 - 3 minutes.
Separately cook the selected pasta until done.
Drain the water from them and pour the product into the frying pan with the meat and cabbage.
Mix the ingredients and simmer together for a couple of minutes. The broccoli should end up very soft. If this does not happen for a long time, you can cut the inflorescences smaller.
If there is no need to count calories, at this stage it is worth adding another piece of vegetable oil to the frying pan. And also add chopped cheese. The more it is, the tastier it will be.

If desired, decorate the finished treat with herbs and serve.

With fettuccine

Ingredients:

fettuccine – 130 g;
bacon – 100 g;
cheeses (Pecorino and Grana Padano) - 100 g each;
egg – 1 whole + yolk;
olive oil – 2 tbsp. l.;
salt and Italian herbs.

Preparation:

Cook the fettuccine according to the instructions on the package until fully cooked. Lightly add salt during the process. For the specified amount of pasta, you need to calculate 2 liters of water.
In a separate bowl, beat the whole egg with the extra yolk. The mixture should become homogeneous and begin to foam.
Grind the two types of cheese using the finest graters.
Pour them into the egg mixture. Immediately add salt and pepper.
Chop fresh bacon into strips. Fry olives in a little oil. The pieces should become crispy and golden brown.
Place the finished meat on paper towels and wait for all the excess oil to drain from the bacon.
Drain the grease from the pan, but do not wash it. Return the meat to the container. Place the finished fettuccine there.
Pour in the egg mixture, add salt and heat for half a minute. In this case, you need to constantly actively mix the components. If this is not done, the egg will immediately curdle.

Place the treats on plates and sprinkle generously with Italian herbs. You can distribute an additional portion of chopped Parmesan cheese on top.

Carbonara pasta with bacon and cream

Ingredients:

paste – 200 g;
smoked bacon – 120 g;
garlic - to taste;
cream (20% and above) – 1 full glass;
raw egg yolks – 3 pcs.;
chopped parmesan – 70 g;
fine salt.

Preparation:

To make Pasta Carbonara with Bacon and Cream, the first step is to heat a portion of any fat in a large frying pan.
Add very finely chopped garlic to it. It needs to be chopped with a knife, and not used for chopping with a grater or a press.
Cook the garlic in a frying pan for a couple of minutes.
Add thin strips of bacon to it. They can be replaced with regular ham.
Fry the ingredients together for 5 - 6 minutes with constant stirring.
Boil the pasta separately. Tagliatelle is perfect for the treat under discussion. The pasta is cooked in salted water. As a result, it should remain slightly damp.
Separately mix the chopped cheese, cream, and egg yolks. Lightly beat the mixture with a whisk.
Pour it into the pan with the bacon. Send the pasta there.

Simmer the ingredients for a couple of minutes until the pasta is completely cooked.

Regardless of the recipe you choose, it is important to choose a quality pasta. It should be pasta made from durum wheat. Preferably Italian.

To quickly feed your family a hearty lunch or dinner, make pasta with bacon. The dish will be created in literally 10 minutes if you have smoked slices of meat product available. Be sure to read the cooking time of the pasta on the package so as not to overcook it and turn it into mush. The most colorful thing on a plate is pasta in the form of bows, shells, spirals, etc. If desired, the dish can be supplemented with various sauces: ketchup, mayonnaise, garlic sauce, but remember that they contain a lot of calories! If you have fresh bacon, you must first fry it in a frying pan for 1-2 minutes, browning on all sides. By the way, bacon in portioned bags can be frozen in the freezer so that you always have such a tasty meat ingredient on hand.

Ingredients

200 g pasta
80-100 g smoked bacon
salt and pepper to taste
500-600 ml hot water

Preparation

1. Pour hot water into a saucepan or stewpan and place the container on the stove. Let's taste the bacon - we need to know the degree of its saltiness. If the meat product is salty, then we will not add salt to the water when cooking pasta, and vice versa. Turn on the heat to maximum and bring the water in the container to a boil. Pour the pasta into it and mix. If desired, you can add a little vegetable oil to prevent the paste from sticking. Boil for the amount of time indicated on the package. It usually varies from 7 to 12 minutes.

2. While the pasta is cooking, cut the smoked bacon into small pieces or fry fresh bacon in a frying pan, adding a little salt to it.

3. Place the boiled pasta in a colander, but do not rinse it with cold water so that it does not cool down! Otherwise, the bacon will not release fat when it comes into contact with hot food, and the dish will turn out cold and not tasty. Place the pasta back into the container.