Classics of Italian cuisine, carbonaras unleash passions! And because there are as many versions of this dish as there are pasta lovers, Top Santé shares 5 revisited carbonara recipes. Healthier variations but not less greedy!
THE pasta carbonara (in Italian pasta alla carbonara) traditional very often bring together spaghetti, grated pecorino, served with an egg yolk, black pepper and Italian charcuterie, guanciale (pork cheek), cut into small pieces of bacon.
On the same subject
Many variants exist, in particular with vegetables season (artichokes, asparagus) or even sour cream and onions. The cream is rarely used in Italy, but frequently abroad.
Carbonaras are part of the pleasure recipes to be enjoyed occasionally. Containing bacon, parmesan, egg yolk and pasta, it is relatively calorie and therefore should not be consumed regularly. In addition, French restaurants very often add cream to it, which only increases the calorie counter.
Far from it the idea of encouraging you to deprive yourself of traditional carbonaras for all that. On the other hand, from time to time, why not opt for healthier versions ? Swap the bacon bits for salmonpasta against zucchini… Add asparagus… There are a thousand and one ways to revisit this iconic Italian dish! And you don’t have to be on a diet! These recipes are absolutely delicious and will please the whole family. Discover them in our slideshow.
How to cook pasta if you pay attention to your line?
You can love pasta and limit the damage on the line. As long as you prepare them well! It all starts at shopping time: it is better to opt for whole pasta, whose glycemic index is much lower than their refined version (50 vs 70). They will bring you all the energy you need, without inducing too much insulin secretion.
On the cooking side, it is al dente or nothing. This is also how the Italians cook their pasta. First, this method of cooking makes them much more digestible and furthermore, their glycemic index allows a better assimilation of slow sugars. Conversely, overcooked pasta turns into quick sugar.
Carbonara with asparagus Peel the asparagus, rinse and slice them lengthwise. Cut the ham into thin strips. In a salad bowl, beat the eggs in an omelette, add the cream, salt and pepper. In a skillet, heat the butter and cook the asparagus over medium heat for 4 to 5 minutes. Salt, pepper. Cook pasta according to package directions. Drain them then add them to the asparagus. Pour over the cream mixture. Heat gently while stirring. Off the heat, add the ham and parmesan. Serve immediately.
Carbonara squid Rinse the squid already cleaned and pat them dry on absorbent paper. For the bacon cream, melt the butter in a casserole dish, add the bacon cut into large pieces and roast them. Add the garlic and the liquid cream. Bring to the boil, then simmer until the cream thickens slightly. Filter the preparation through a fine sieve. Break the eggs and reserve the yolks in their half-shells (you will not use the whites in this recipe). Grate the parmesan, chop the chives. Cut the 150 g of smoked bacon into slices then into thin lardons. Saute them in a dry frying pan for 3 minutes while stirring, then drain them. Turn on the broiler. Cut the squid into strips 1 mm wide to form thin strips, spaghetti style. Put them in a small gratin dish. Season with salt and oil. Slide the dish for 2 minutes under the very hot grill, then remove the dish from the oven and stir with a fork. Add the cream to the bacon, the chives and pepper generously. To mix together. Arrange the squid spaghetti in 6 preheated soup plates, add the bacon bits. Place an egg yolk in the middle of each plate. Sprinkle with a pinch of pepper and grated parmesan.
Carbonara with caviar Bring a pot of salted water to a boil. Put cream, pepper, butter and freshly grated parmesan in a pan. Place the pan over a very low heat (the cream should not boil). Then cook the tagliatelle al dente. As soon as the pasta is cooked and well drained, serve 4 plates: first the tagliatelle, then cover with the preparation. Finally, arrange a spoonful of caviar per plate.
Carbonara with salmon Cook the tagliatelle in a large pot of salted boiling water according to the time indicated on the packaging. Pour the cream and parmesan into a small saucepan and bring to a simmer. Add 1 tbsp. tablespoons pasta cooking water. Salt lightly and pepper generously. Cut the thick salmon into strips after browning it in the pan (3 minutes). Drain the pasta, mix it with the hot sauce. Decorate with salmon and chopped chives. Divide the salmon carbonara pasta among the plates and garnish with an egg yolk. Serve immediately.