It only at first glance seems that pasta with meat is a simple and uncomplicated dish. After all, at least once in his life, he cooked pasta with chicken or pork. But a real dish with an Italian accent is not so easy to prepare - there are many subtleties and nuances that make it possible to make a truly tasty and refined dish.
Tasty and appetizing
Real Italian pasta with meat is an unusually tasty, mouth-watering and refined dish. Delicious - because pork in combination with real Italian herbs and spices acquires an unusual taste and aroma. And it’s delicious, because small cherry tomatoes and fresh herbs cannot but cause a feeling of hunger.
Traditionally, in Italy, pasta is called pasta dishes. Each region of the country is famous for its unique recipes and traditional dishes prepared in the best traditions. It is time to get acquainted with the best recipes of Italian cuisine.
Pasta alla carbonara
Carbonara, or pasta alla carbonara, is traditionally an Italian dish. In fact, it is spaghetti with small pieces of bacon filigree mixed with chicken sauce, parmesan and pecorino romano. All this is skillfully seasoned with ground black pepper and salt, decorated with fresh herbs. For the first time such a paste in Italian appeared in the middle of the XIX century. This is a traditional dish of Lazio - the Italian region, the capital of which is the glorious and majestic Rome. To prepare this dish, a special grade of aged cheese made from sheep’s milk is used - pecorino romano. For those who do not consider themselves a gourmet, this cheese may seem too harsh, so it is specially mixed with parmesan.
To create this culinary masterpiece, you will need the following ingredients:
- Spaghetti - 250 grams.
- Slices of bacon - 100 grams is enough.
- Chicken yolks - 4 jokes.
- Cream (preferably fatter) - 100 ml.
- Parmesan (suitable grana padano or jugas) - 50 grams.
- Garlic (2 cloves), parsley.
- Ground black pepper and salt.
Real pasta with meat is not a fast-cooked dish. It is important to do everything carefully and carefully.
Cooking method
First of all, it is necessary to cut the bacon into small cubes and fry it in a pan. It is advisable to do this in olive oil.
Next, boil 4 liters of water. Lightly salt. Gently lower the spaghetti into boiling water and bring them to the state of al dente (incomplete readiness).
You can leave the pasta alone. It's time to make the pasta. Chicken yolks must be mixed with cream, slightly salt and pepper, slowly whisk with a whisk and add grated Parmesan to them.
Now you should remove the already cooled slices of bacon from the pan and brown the finely chopped garlic in the remaining fat. As soon as it acquires an appetizing shade, you can spread the spaghetti in the pan, mixing them together with fat and aromatic spice.
Keep the whole mass on fire is not necessary. Once the pasta is mixed with garlic, you need to remove the pan from the stove, add beaten eggs and cheese to it and mix thoroughly. The eggs should curl. After that, add slices of bacon, pepper and salt as needed.
Italian pasta is ready - the dish can be served at the table, decorated with fresh herbs.
Ragu alla bolognese
The inhabitants of Bologna have created their own recipe for traditionally Italian dishes. The meat pasta in this region is called Bolognese and is prepared with fresh tagliatelle and green lasagna. Slightly departing from the traditions, the dish is served with various varieties of pasta. The official recipe is recommended by the delegation from Bologna at Accademia Italiana della Cucina. The classic version of the sauce consists of beef, carrots, celery, pancetta, tomato paste, meat broth, red wine and cream.
Ingredients:
- Minced beef - 100 grams.
- Spaghetti - 80-100 grams.
- Onions - 1 piece.
- Tomatoes - 3 pieces.
- 1 clove of garlic.
- Tomato paste - 2 teaspoons.
- A pinch of dried basil.
- A pinch of sugar.
- Dry red wine - 2 tablespoons (remaining in the bottle can be used as an aperitif before the main course).
- A pinch of oregano.
- Parmesan cheese.
- Salt and ground black pepper.
The pasta with meat and vegetables in its traditional design looks very appetizing and seductive. If you approach the cooking process responsibly, you can turn a regular dinner into something festive and solemn.
Cooking process
First you need to heat in a pan sunflower or olive oil. Then fry the minced beef in it. Italian pasta with pork meat is rather a simplified variation of a traditional dish. In its original form, pasta is prepared only from beef.
After the minced meat has browned, you should remove excess fat and fry chopped onions and garlic in the same pan with meat. Keep the mixture on fire for another 2-3 minutes. After that, add chopped tomatoes, a pinch of sugar, tomato paste and red wine to it. Simmer under the lid for 25 minutes until the mixture thickens.
At this time, when the sauce is languishing under the lid, you can do the cooking of pasta. To do this, spaghetti is dipped in boiling pre-salted water for a small amount of time. Pasta is cooked to the state of al dente.
The dish is almost ready. Boiled spaghetti are laid out on a plate, covered with a small layer of a ready-made sauce on top, and directly the whole composition is rubbed with a small amount of parmesan.
This dish appeared not so long ago - around the beginning of the 20th century.
Italian pasta: recipes
Traditional Italian cuisine is in great demand around the world. This is not surprising, because in classic dishes all the character traits of the Italian people were magically intertwined, its burning temperament, soft charisma and captivating beauty.
Many housewives took note of the traditional recipes for cooking pasta with meat. Someone seeks to accurately recreate all the piquancy of Italian cuisine, while someone improvises by adding new ingredients or replacing them with analogues. Be that as it may, but the most capacious and most colorful definition of traditional Italian cuisine is Italian pasta, recipes for which will help to experiment again and again.