Espagueti A La Carbonara Food

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

Ingredients

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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

ESPAGUETI A LA CARBONARA

Espagueti a la carbonara image

Tú y tu familia disfrutarán esta cena de entresemana que no sólo es rápida y fácil, sino que también se prepara con ingredientes a mano en toda despensa.

Provided by My Food and Family

Categories Recetas de cena

Time 20m

Yield 8 porciones de 1 taza cada una

Number Of Ingredients 6

Ingredients

1 paquete (1 lb) de espagueti, sin cocinar
8 rebanadas de tocino (tocineta) OSCAR MAYER Bacon, picadas en pedazos de 1 pulg.
1 cebolla, finamente picada
4 onzas (1/2 pqte. de 8 oz) de queso crema PHILADELPHIA Cream Cheese, cortado en cubos y ablandado
1/2 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
3 cucharadas de queso parmesano rallado KRAFT Grated Parmesan Cheese

Steps:

Cocina el espagueti siguiendo las indicaciones del paquete, pero omite la sal.
Cocina, entretanto, en una sartén grande, el tocino y la cebolla a fuego medio-alto durante 8 min., o hasta que el tocino esté crujiente y la cebolla, tierna pero crujiente. Sácalos de la sartén y escúrrelos. Limpia la sartén con papel toalla.
Escurre el espagueti. Agrégalo inmediatamente a la sartén junto con la mezcla de tocino y el resto de los ingredientes; revuelve la salsa hasta que el queso crema esté completamente derretido y todos los ingredientes estén bien mezclados.

Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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