Cocktail recipes, spirits and local bars

Pasta with mushrooms and bacon

Pasta with mushrooms and bacon

  • 500 gr pasta
  • 8 suitable mushrooms
  • 1 box of bacon cubes
  • half an onion
  • parsley
  • salt
  • olive oil
  • milk

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pasta with mushrooms and pancetta:

Clean and wash the mushrooms, cut them into slices, put them in a pasta pan with olive oil to harden. Then add pancetta, finely chopped onion, salt, a glass of water and leave them on the fire until the mushrooms are done. Then add half a glass of milk and mix well. During this time, boil the pasta, drain it, add it over the mushrooms, add salt, pepper and stir continuously so that the milk does not stick. Add the parsley and serve hot. Enjoy !!


Pasta with mushrooms and creamy tomato sauce with parmesan

Pasta with mushrooms and creamy tomato sauce with parmesan. Quick pasta with tomato sauce, mushrooms, cheese and fresh basil. How to make creamy tomato sauce? Simple recipe for short pasta (shells, butterflies, penne, etc.) with sauce. Vegetarian pasta, without meat.

I think you also have busy days when there is only one hour left for cooking and eating. On such a day I also cooked these delicious pasta with mushrooms and creamy tomato sauce with parmesan. I used short pasta (abissine rigate) but you can also use other models such as penne, farfalle, rigatoni, fusilli or even long pasta (spaghetti, linguine, tagliatelle or macaroni).

With this recipe we can sit at the table in 20 minutes. Until the pasta is cooked, the creamy sauce is ready, just like in the recipe for pasta with ham and creamy sauce (the recipe here).

As I enter the kitchen the first thing is to boil a pot of water. I calculate about 1 l of water per 100 g of pasta and approx. 90-100 g of pasta per person - because this sauce is not very consistent. For "more serious" sauces (gen ragu alla bolognese or carbonara) calculate 80-90 g of dry pasta / person.

I leave you the recipe for two portions of pasta with mushrooms and creamy tomato sauce with parmesan.


Pasta with chicken and mushrooms, baked

Preparation: boil the pasta in a large amount of water. Drain them in a colander. Cut the chicken breast into cubes and the green onion thread.

Cut the mushrooms into thin slices.

Heat a little olive oil in a pan and brown the chicken breast cubes. Add green onions and mushrooms. Leave until the mushrooms soften.

Add sour cream and tomato puree. Do not let much of the fire drop from the sauce.

Add the green basil, salt and pepper to taste.

Turn the pasta over and sauté it a few times in the pan.

Pour the whole mixture into a tray and grate the gouda, cheese or mozzarella. Bake until the cheese melts.

I'm a delight. I enjoyed them together with a healthy portion of arugula.


Carbonara pasta with mushrooms

Carbonara pasta with mushrooms recipes: how to cook carbonara pasta with mushrooms and the tastiest recipes for carbonara pasta, leek pasta, pasta with gran cucina sauce, pasta with milk and cinnamon, pasta recipe with red sauce, Chinese pasta with chicken and vegetables, pasta with meat and bechamel sauce, pasta souffle , multicooker pasta, pasta dishes.

Carbonara Pasta With Mushrooms

Pasta, Easter and pizza 30g butter 2 tablespoons olive oil 2 onions, finely chopped 2-3 cloves garlic, crushed 10 fresh sage leaves, chopped 200g mushrooms, slices 400g spaghetti 2 eggs, beaten 100g cheese, finely chopped

Spaghetti carbonara - the original recipe

Carbonara pasta, Pasta and pizza, Pasta with meat 200 g bacon 3-4 tablespoons olive oil 200 g pasta (spaghetti) salt pepper 1 egg yolk 150 g grated Parmesan

Spaghetti carbonara - the original recipe

Pasta and pizza, Carbonara pasta, Pasta 3 egg yolks 40 g parmesan 150 g pancetta or bacon 200 g spaghetti 1 clove garlic olive oil salt pepper


I had pumpkin, half I put it in the freezer, half I cut it into cubes and I boiled it with half a cube of vegetable knor.


Do not let it boil much because it will continue to cook in the pan. It boils very quickly, so be careful not to crumble.

I cut a julienne onion, put it in a frying pan in extra virgin olive oil.


I put the pancetta in a pan without oil to heat it, until it was fried on all sides.

When the onion was ready (I added another 2-3 tablespoons of the water in which the pumpkin was boiled to soften faster), I added the boiled pumpkin, I mixed it, I added salt and some chili peppers.

I added pancetta, mixed well, left it on the fire for about 2 minutes.


Meanwhile, the pasta boiled (I put penne), I put them in the pan, I mixed and then I put a spoonful of sour cream.


Pasta with smoked pancetta and egg

Romanians (including me, sometimes) like pasta & # 8222carbonara & # 8221 with a lot of sauce, if possible, with a lot of cream. Very good, with a note: carbonara pasta has no cream. They have smoked pancetta (or other types of smoked meat), they have fat that can come from butter or olive oil (obviously, also from pork), they have raw eggs and they also have cheese (Parmigiano Reggiano or Pecorino, which I buy in Bucharest de la I Regali di Francesca). A little alcohol didn't kill anyone, so it's not a tragedy if at some point in the preparation you drop a drop of white wine in the recipe. Black pepper is part of the recipe, parsley is not necessary but it can be a good change of flavor, if you are bored of the recipe without parsley. If you have more time (that is, at least half an hour) in a day, you can start with this story from scratch. Here's how:

Important: While mixing the beaten eggs, lift the pan off the heat to lower the temperature. Do not turn the eggs into shreds, they must become a creamy sauce.

You might also like

31 Comments

Sounds good, no garlic? :-A

without garlic life is deserted)

I love carbonara pasta to my heart's content and thank you for it. detailed recipe, I think that an afon in the kitchen could prepare it according to your instructions. Thank you very much!

Please tell me what else you added to the pan next to the pancetta. Something else can be seen in the image. And I didn't find that green thing in the text of the recipe :)

What color is the parsley (mentioned twice in the text)?

thank you for wonderful recipe, I copied it too, I hope it turns out as good for me as yours.

Did you use whole eggs for the sauce? I only use the yolks that I mix with the Parmesan cheese and put them together in the pan. Am I wrong?

And one more question & # 8211 just two minutes of boiling for fresh pasta? I make weekly noodles for the soup and when I put them at the end, I leave the soup on the fire for about 8-10 minutes. They seemed uncooked to me in less time.

if you do well, you're not wrong :). 2 minutes for al dente pasta.

I only make carbonara pasta with yolks. Does it work with whole eggs? Thanks.

It looks so good! The other day I was on a short vacation in Rome and I bought 2 pieces of Parmesan cheese. I still have time to make pasta, but I will definitely make & # 8230 Ady thank you very much for the recipe.

God, how much patience you must hear & # 8222that something green & # 8221

I do this with pasta:
Whether you are homemade or factory boil the pasta. Sieve, cold water to stop the thermal process (otherwise they boil themselves in the residual heat and become dust), oil. I wind them. Ideally, leave them for half an hour. Be careful, they must be very hot, cook until dry. I put them in a plastic box and they are good the next day. Boiled and ventilated have a special texture.
This variant is good for when you have mussels, if you prepare them, reduce the cooking to 3-4 minutes. Or it's useful for a high-flow restaurant: toss the pancetta in a hot wok, add the pasta, season, shake the wok a few times (the wok heats better than the pan) and add the beaten egg. I prefer Carbonara: beaten egg with sour cream. Half in the wok, a palette in the middle of the wok and make a few circles, so mix the sauce with the pasta without breaking them. The method more precisely: make a small hole in the middle of the wok, miss the top edge of the wok paddle (plastic or wood) and make small and fast circles, without lifting the paddle, keep in contact with the wok.
Half the sauce just before you take them out.
I guess there's no cream or milk in your sauce, Adi, that's the role of pasta cooking. (Eh, here it would be appropriate to beat the egg in a bain-marie, it would bind in a creamy sauce.)

And for Francesca: I also add Julien-cut green peppers. Before adding the paste. Visually it confirms your freshness and it seems that something green on the plate is an extra appetite for the Pavlovian effect.
When it's time for green garlic, I use it for pasta, added just before taking it off the heat. It tastes good and you have a raw green on the plate like nothing else is more appetizing.
And then: pancetta (cheap alternative raw-dried hams at 12 lei / 500g vacuum) + hot peppers + pasta similar to the texture of Asian ones + creamy egg sauce + green basil + parmesan on top = the ideal dish for surprise guests. It's cost-effective, it's tasty, it's fast, ingredients at hand, you can also find them at the Boutique on the stairs of the block. Fetuccine goes best with this recipe, as in the picture, but a little wider.


Eating beans and mushrooms with bacon bacon

Well, this food has it all. Two types of mushrooms, white and red beans, carrots, garlic and tomato paste. Everything is cooked in butter, olive oil and with the inevitable hardened onion. I didn't forget the meat, so I included some bacon in the form of pancetta cubes. Enjoy your meal!


Tortellini with Tomato Sauce and Pancetta

Boil the tortellini according to the instructions on the package. These are boiled when you start making the sauce.

Separately prepare the sauce as follows:
Put the olive oil on the fire. When the oil is hot, add the onion. Let the garlic fry for 1-2 minutes, then add the garlic. Let the onion and garlic fry for a few minutes, then add the smoked pancetta.

After frying for a few minutes, add salt and pepper together.

After the salt and pepper, add the tomato sauce. And immediately after the tomato sauce, add 250 ml of water. Add the teaspoon of sugar and the bay leaf, broken and put the lid on the pan and let it boil, until it drops more than half.

After the sauce has dropped enough, turn off the heat and set aside until the tortellini are cooked (if they have not already been cooked). To make sure that the sauce is ready, check that it has a dense consistency, which is left behind by the water that has evaporated.

Once cooked and tortellini, put over the sauce. Mix well, so that the sauce reaches each piece separately. Before serving, you can sprinkle with cheese, if not, they are very good and without.


How to make pasta with pancetta and egg

Easter (spaghetti) will be boiled in boiling salted water, respecting the cooking time indicated on the package.

Meanwhile, in a Teflon pan with high walls and a diameter of 24 cm, put garlic zdrobit (how much the oil will flavor, then removed), following bacon when hardened, cut into cubes (until it becomes crispy).

Onion finely chopped add over the pancetta, stirring constantly.

Easter boiled and drained, will be added to the pan, mixing together with onion and bacon, to take in the flavors, for a better taste (because pasta is sometimes faded).

Separately, in a bowl, beat eggs with 1/2 cup warm liquid from the pasta (they contain starch, and the eggs will become longer delicious and silky), added pecorino cheese / grated Parmesan cheese, salt, ground pepper, mixing everything with a whisk.

Over Easter heated in the pan, add eggs beaten, in the rain, stirring vigorously (so as not to make the omelet), until incorporated into pasta.

Easter will be served in deep plates with pancetta on top and finely chopped fresh parsley.


Desserts for the vegetarian Easter menu

Cozonac for vegetarians

Preparation time: about 110 minutes
Degree of difficulty: medium

Regardless of whether you are fasting or if you are a vegetarian and have given up consuming milk, eggs and butter, you can enjoy the flavor of a fresh cake, made right at home. You do not need sophisticated ingredients, but only a few flavors that will turn the traditional cake into an absolutely delicious dessert.

Easter eggs with cherries


Preparation time: about 90 minutes
Degree of difficulty: medium

Easter eggs with cherries are a delicious dessert that you can serve at the special Easter table. The cherries and vanilla cream with walnuts will give them a special taste of other types of eggs that you have stuck so far, and the simple way of preparation will make you choose them another time.