EASY CARBONARA
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.
Provided by Jamie Oliver
Categories Pork Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
EASY SPAGHETTI CARBONARA
This easy spaghetti carbonara recipe is a simple dinner that comes together in about 20 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
- Meanwhile, in a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
- Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
- When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
- Stir the egg mixture into the pasta and toss gently to coat. If the sauce is too thick, add a little bit more pasta water. Garnish with extra Parmesan cheese, a drizzle of olive oil, or chopped fresh herbs.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 504 kcal, Carbohydrate 44 g, Protein 24 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 177 mg, Sodium 621 mg, Fiber 2 g, Sugar 2 g
PASTA CARBONARA
Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!
Provided by Elise Bauer
Categories Quick and Easy Restaurant Favorite Bacon Carbonara Egg Italian Pancetta Parmesan Pasta Spaghetti
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
- Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
- Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
Nutrition Facts : Calories 447 kcal, Carbohydrate 25 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 413 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
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 CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
AUTHENTIC PASTA CARBONARA
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SPAGHETTI CARBONARA I
This is a favorite supper dish that's quick and easy to make. I double it for our family of 4 growing boys. We serve it all up and then add on the goodies that are left in the bottom of the bowl - there's always bacon and eggs left down there.
Provided by Marian Collins
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
- Scramble eggs in bacon drippings.
- Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 600.5 calories, Carbohydrate 57.7 g, Cholesterol 163.2 mg, Fat 27.7 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 8.2 g, Sodium 832.1 mg, Sugar 2.4 g
QUICK SPAGHETTI CARBONARA
This is a wonderful tomato-less spaghetti which still has tons of flavor. The bacon has such a savory flavor which will make your family ask for seconds.-Janaan Cunningham, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in butter over medium heat for 1 minute. Reduce heat to low; add egg. cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). , Drain spaghetti and place in a bowl. Pour sauce over and sprinkle with bacon; toss gently to coat. Gently stir in cheese.
Nutrition Facts : Calories 401 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 402mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
SUPER EASY PASTA CARBONARA
The wine really sets this recipe off! It's super simple and a go to favorite of mine that I could eat everyday! Sometimes if I don't have pancetta I'll just use bacon and occasionally if I have leftover priscutto I'll throw some of that in there as well. This is the easiest, tastiest carbonara recipe I have ever made!
Provided by Ashley S.
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring salted water to a boil and add pasta.
- Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color.
- While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done.
- When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together.
- Drain pasta and let cool slightly, maybe 1 minutes.
- Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!
Nutrition Facts : Calories 802, Fat 33, SaturatedFat 10.1, Cholesterol 131.6, Sodium 518.3, Carbohydrate 88.5, Fiber 3.7, Sugar 3.7, Protein 24.9
SPAGHETTI CARBONARA
A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
CARBONARA RECIPE BY TASTY
Creamy pasta carbonara is as easy as it is decadent! Using our foolproof method, the eggs are whisked with Parmesan cheese, then tossed with the pasta off the heat for a thick, creamy sauce that won't overcook. Finish with crispy chopped bacon and a sprinkling of freshly ground black pepper for a bit of savory spice in every bite.
Provided by Tasty
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
- While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
- Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
- Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
- Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 86 grams, Fat 30 grams, Fiber 3 grams, Protein 49 grams, Sugar 3 grams
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
AUTHENTIC (AND EASY) PASTA CARBONARA
Make and share this Authentic (And Easy) Pasta Carbonara recipe from Food.com.
Provided by trumanchocolate
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put large pot on to boil for pasta and cook pasta as directed.
- Cut the bacon into 2" pieces and add to saute pan on medium.
- Grate cheese.
- Break eggs into large bowl and beat until smooth.
- Add grated cheese to eggs and mix until a paste.
- When pasta is "al dente", remove and drain.
- Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
- Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
- Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
- Watch your friends and family scrap the bowl!
- Nice served with a salad and a crisp white wine!
Nutrition Facts : Calories 985.3, Fat 47.5, SaturatedFat 19.4, Cholesterol 315.1, Sodium 1371.1, Carbohydrate 87.5, Fiber 3.6, Sugar 3.7, Protein 48.5
ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
EASY PASTA CARBONARA
a delicious yet easy pasta dish
Provided by markandsel
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the Bacon . Pancetta until crispy and drain on Kitchen Towel.
- Boil a pan of water then add your Pasta, while it is cooking move ont the next step.
- In a large mixing bowl add the Parmesan, Bacon, Eggs and Cream and mix together well.
- once the Pasta is cooked, drain it quickly and add to the sauce mixture while still very hot.
- Mix well (the heat from the pasta "cooks" the sauce) and serve straight away, you can garnish with a sprinkle of Black Pepper and a couple of Parmesan shavings.
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