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.
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
CARBONARA SAUCE
Make and share this Carbonara Sauce recipe from Food.com.
Provided by loopie41
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion, garlic and prosciutto.
- Mix cream, eggs and S&P together.
- Mix all together and bring to boil. Add parmesan and stir until melted.
- Mix in cooked pasta and serve with parmesan.
CARBONARA SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
- 2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.
- 3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese.
RICH CARBONARA SAUCE
Make and share this Rich Carbonara Sauce recipe from Food.com.
Provided by Grace Lynn
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy saucepan over medium heat. Saute shallots and onion until softened. Move it to one side of the pan and add bacon to the other side of pan. Cook until bacon is browned. Stir shallots, onions and bacon together and add garlic to the mixture, cook for another couple of minutes. Remove from heat.
- Cook pasta according to directions. Drain pasta and return to the pot.
- In a medium bowl, whisk together egg yolks, cream and Parmigiano Reggiano.
- Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper, if needed.
- I usually use penne or fettuccini pasta.
MY GRANDMA'S FAMOUS CARBONARA SAUCE
My Grandma called this "spaghetti hot dish" and traditionally served it on New Years Day when I was a kid. I call it "out of this world". There are no eggs in this dish but I think the bacon drippings more than make up for it! Not for the every day diet, VERY RICH, but oh so good!
Provided by elviss mom
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- SAUCE:.
- Fry bacon til cooked, not quite crisp. Add bacon and drippings (yes, drippings!) to above ingredients and simmer for a couple hours.
- MEATBALLS:.
- add milk to bread to make a mush, add all other ingredients ane form into meatballs.
- Brown in a fry pan, and put into sauce to continue cooking. Add to sauce, and meatballs will cook thru when you are simmering for a couple hours. I have also cooked in a crock pot for 4-6 hours on high with great results.
- Serve over pasta of your choice.
- My Grandama mixed 1 lb of cooked elbow noodles with this sauce and made it "spaghetti hot dish".
Nutrition Facts : Calories 487.2, Fat 37.2, SaturatedFat 13.4, Cholesterol 110.2, Sodium 1243.5, Carbohydrate 15.5, Fiber 2.5, Sugar 6.4, Protein 22.8
TO DIE FOR CARBONARA SAUCE
I tend to make up alot of recipes,and this is just one that turned out excellent. There is NEVER any pasta left when i make this sauce.
Provided by Mortadella1985
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- in a saucepan over low-medium heat mix first 3 ingredients together until butter is melted. Next start adding ingredients in the order they appear.
- the most important thing is to keep stirring so that all that cheese melts.
- add more cream if desired.when everything tastes great, pour over your favorite pasta. Try adding in cooked chicken,red pepper,bacon,mushrooms, use your imagination.
Nutrition Facts : Calories 475.4, Fat 46.4, SaturatedFat 29.1, Cholesterol 144.9, Sodium 468.8, Carbohydrate 8.5, Fiber 0.3, Sugar 0.3, Protein 6.4
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