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.
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
YUMMY EGG NOODLES WITH PASTA SAUCE!
Make and share this Yummy Egg Noodles With Pasta Sauce! recipe from Food.com.
Provided by Ohmikeghod
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prep: garlic. Skin the garlic the easy way. Place the cloves into a small jar and then shake the whole thing. After a couple of minutes, the skins will have been beaten off. Mince the peeled cloves, then place directly into a 3-quart pot.
- Prep: onions. Slice a small white onion in half lengthwise. remove skin, slice thinly followed by rough shopping. place directly into the pot.
- Prep: Spices. Mix Italian spices, brown sugar, onion powder, garlic powder, seasoning salt, and kosher salt in a small container.
- Place pot on stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally, until onions soften and the garlic is fragrant.
- Drain the mushrooms directly into the pot of onions. Add the undrained ortega chiles. There will be a great amount of liquid. Continue cooking until all liquid is gone.
- Crumble the meat into the pot, stirring occasionally until red is gone.
- Add the spices, stir to cover.
- Add the diced tomatoes, stock, tomato paste, and mushrooms. Stir to mix. Make certain that the tomato paste is dissolved. Cook for 25 minutes, covered.
- While the sauce is cooking, start your pasta water. Fill your pasta pot 1/2 way with water, add kosher salt. Bring to a boil, about 15 minutes.
- Put egg noodles into boiling water. stir occasionally. Cook 10 minutes then drain. Turn off all burners.
- Pour pasta sauce into the drained egg noodles, mix well. Serve and enjoy!
Nutrition Facts : Calories 515.7, Fat 19.3, SaturatedFat 5.9, Cholesterol 100.2, Sodium 1090.4, Carbohydrate 60.4, Fiber 6.4, Sugar 11.2, Protein 27
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CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
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- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
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