CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
COUNTRY HAM CARBONARA
Provided by Trisha Yearwood
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and continue to cook until softened, 3 to 5 minutes.
- Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes.
- Add the ham to the pan with the onions and garlic and cook until just warmed through, about 2 minutes. Whisk together the Parmesan, cream, eggs, 1 1/2 teaspoons salt and some pepper in a bowl.
- Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg and cheese mixture until well combined. Serve immediately.
- Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
- Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
- Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
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.
CARBONARA CLASSICA
Provided by Guy Fieri
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
- Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
- In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
- Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
- Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
- Garnish with the reserved pancetta.
EASY HAM CARBONARA
This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!
Provided by TishT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta.
- In a skillet, saute the onion in oil.
- Add the ham, broth and margarine and heat through.
- Add drained pasta to ham mixture.
- Pour in egg yolks and cook until the eggs are completely set.
- Sprinkle with parsley and Parmesan cheese and toss to coat.
LINGUINE CARBONARA
Comfort food. This Carbonara is simple to make and tastes great - even better the next day. It's not traditional in the sense that there are no peas or eggs (kind of a big deal), but Carbonara is what we call it around here!
Provided by hollyberry
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken breasts in Italian dressing.
- Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
- In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
- Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
- Remove from heat and stir in the evaporated milk and thick cream.
- Serve over linguine noodles with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 928.1, Fat 56.8, SaturatedFat 22.7, Cholesterol 140.7, Sodium 1220.4, Carbohydrate 73.6, Fiber 2.6, Sugar 7.2, Protein 36
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
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
HAM CARBONARA
I came up with this to use up leftover Christmas ham. It's quick, easy, yummy, and a hit with the kids!
Provided by Sara 76
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a small frypan, and cook the mushrooms & garlic for 2 minutes. Remove from heat.
- Cook the pasta until just al dente in salted water. Drain, and return to the pan.
- While the pasta is cooking, beat the eggs, parmesan and cream together in a bowl until well combined. Stir the ham and mushrooms through the mixture. Pour the sauce over the hot pasta and toss gently to combine.
- Return th epan to very low heat and cook for 1 minute. Add pepper to taste.
COUNTRY HAM CARBONARA
Make and share this Country Ham Carbonara recipe from Food.com.
Provided by dicentra
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water.
- Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.
- Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved pasta water to shallots and garlic; bring to boil.
- Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.
- Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients.
- Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 460.9, Fat 20.1, SaturatedFat 6.3, Cholesterol 162.6, Sodium 548.6, Carbohydrate 49.1, Fiber 2.4, Sugar 1.4, Protein 20.5
PANCETTA SPICED HAM CARBONARA
Using the spices (that would make Pancetta) on the ham give it a fairly authentic flavor. This gives this Carbonara a little zing. When I first looked at the ingredients, I thought, "Really?", but it is Deeeelicious! Caveat - this might be a twice a year thing, as I'm pretty sure the cholesterol levels are going to pushing the limit in this dish. Just don't have ice cream for dessert, OK?
Provided by kstrating
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place linguini in boiling, salted water & boil until al dente.
- In a bowl, combine eggs, half & half, & parmesan cheese. Set aside.
- Heat 2 T olive oil in frying pan over medium-high heat & add onion. Saute until golden & translucent. Remove to a large bowl & cover to keep warm.
- Heat 2 T olive oil in the same frying pan, add ham & toss until browned. Add spices & toss for 1 or 2 minutes, more.
- Add onions back to the pan.
- Over low heat, slowly add the egg, half & half, cheese mixture, stirring. Cook & gently stir until heated through, taking care not to scramble the eggs.
- Pour all into large bowl onions were in, sprinkle with chopped parsley, & serve with a crunchy salad & crispy bread.
Nutrition Facts : Calories 966.6, Fat 43.1, SaturatedFat 17.5, Cholesterol 208.9, Sodium 1537.7, Carbohydrate 95.6, Fiber 4.4, Sugar 4.1, Protein 47.4
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CREAMY SPAGHETTI CARBONARA WITH PEAS AND HAM - FOOD & WINE
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Cuisine ItalianTotal Time 40 minsCategory Dinner
- Whisk together eggs and egg yolks in a small bowl until thoroughly blended. Stir in salt, pepper, and 1 cup of the cheese; set aside.
- Heat oil in a large deep skillet over medium-high. Add ham and shallots, and cook, stirring often, until shallots are softened, about 6 minutes. Add peas and 3/4 cup water. Bring to a simmer over medium-high. Simmer, stirring occasionally, just until peas are tender, about 5 minutes. Remove skillet from heat.
- Cook pasta according to package directions for al dente. Using tongs or a spider, transfer pasta to skillet. (It’s okay if pasta is still dripping water going into skillet.) Reserve 1 cup pasta water; let cool 2 minutes.
- While whisking constantly, gradually pour the 1 cup reserved cooking water into egg mixture. Then slowly pour egg mixture into pasta mixture in skillet, stirring constantly with tongs.
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