THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
ROCK & ROLL SPAGHETTI CARBONARA
Comfort food. Spaghetti, cheese, bacon, creamy and filling. Sure to be a favorite for you. It is for me.
Provided by Gunnar
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn on your boombox with some loud rock music.
- Boil water for spaghetti as you normally would.
- Mix egg yolks and cream together and set aside.
- In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp.
- Make sure to cook the bacon very slowly.
- When done, add shallots mix for half a minute or so, and pull from heat.
- Drain pasta and place into a large pot or bowl.
- Add bacon mix and toss once.
- Add egg/cream mix and cheese, toss again.
- These last three steps should be done very quickly to cook the egg mixture, and spread the cheese evenly.
- Serve wilth freshly ground black pepper, a fresh salad, and a nice glass of wine.
- My choice on wine is Johanisberg Reisling.
- Rock on!
Nutrition Facts : Calories 799.4, Fat 35.3, SaturatedFat 12.9, Cholesterol 179.2, Sodium 679.3, Carbohydrate 89.5, Fiber 3.7, Sugar 3.2, Protein 28.6
COMFORTING PASTA CARBONARA
This recipe is right at the top the list as one of my husband's favorite comfort food meals. This recipe isn't recommented with pasta that has ridges or curls. It is a sauce that is meant to coat the pasta or spaghetti and served immediately. The quanity of sauce is ample for this recipe when using the correct pasta type.
Provided by Paintpuddles
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large sauté pan, until hot. Add pancetta and sauté until golden brown and crispy, about 5 minutes, remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with pepper. Stir in 1 cup of Parmesan, reserving ¼ cup for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot.
- Add the browned pancetta and mix well.
- Add the cream mixture and coat the pasta completely.
- It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
- Add remaining Parmesan and chopped parsley. Serve immediately as the pasta will absorb the sauce and the dish will become dry as it cools.
- Please note: Carbonara sauce is meant to be used on a Penne style pasta or a spaghetti so the sauce coats the pasta. One reviewer used a corkscrew/rotini style pasta causing the sauce to become trapped in the spirals and the pasta was dry. Also to the same reviewer most Carbonara dishes are very a simple sauce and do not add garlic or mushrooms.
SPRING GREEN SPAGHETTI CARBONARA
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
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- In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes. Let cool slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
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- Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook 1 pound of pasta until al dente, accoring to package directions. (I used penne.)
- Chop bacon into bite-sized pieces. Don't cut the fat off the bacon (I'm talking to you, Mom). It's an important part of this recipe. In a large frying pan, pot or wok, sautee it until it's cooked. Note: I used a cast iron wok for this, but I don't think the cast iron was a good choice - it retained the heat a little too well.
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- Cook the spaghetti in a large saucepan of boiling salted water with the oil added per instructions on the package. Drain well.
- Meanwhile, slice the onion and dice the bacon. Wash and slice the mushrooms. Melt half the butter in a large pan and cook the onion and bacon for 5 minutes over a low heat. Add the mushrooms and cook another 3 minutes.
- Toss the drained spaghetti in the other half of the melted butter over a medium heat for a few seconds. Season with pepper and add the Parmesan cheese. Toss the spaghetti into the pan with the onion, bacon and mushrooms and mix well. Add the seasoned beaten eggs and stir vigorously into the mixture. Cook over the heat for a few minutes until the eggs are somewhat cooked and the mixture is thick and creamy.
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- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente.
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