RICK STEIN'S SPAGHETTI ALLA CARBONARA
Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in salted boiling water until al dente.
- Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
- Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
- Add the garlic and parsley, heat for a few more seconds then remove from the heat.
- Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
- Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
- The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
- Serve with the remaining cheese sprinkled on top.
Nutrition Facts : Calories 589, Fat 15.6, SaturatedFat 4.5, Cholesterol 171.6, Sodium 209.6, Carbohydrate 86.5, Fiber 3.7, Sugar 2.4, Protein 23.7
SAFFRON SPAGHETTI ALLA CARBONARA
I saw Rachael Ray make this on Food Network the other day, and it looks absolutely fabulous! I was recently introduced to Carbonara by my Italian boyfriend's mom, and it was so good. I cannot wait to make this take on Carbonara.
Provided by Barbell Bunny
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
- Bring a large pot of water to a boil, salt the water and cook pasta to al dente. (Heads up! Reserve a half cup of starchy cooking water just before you drain spaghetti).
- While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes.
- Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant.
- Stir in wine and turmeric.
- Beat eggs with starchy cooking water.
- Drain pasta and add to the skillet.
- Pour saffron water over the pasta and toss to combine, season with pepper.
- Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat.
- Toss the spaghetti to coat evenly in golden sauce.
- Top with additional cheese and parsley. Serve immediately.
SPAGHETTI ALLA CARBONARA
Make and share this Spaghetti Alla Carbonara recipe from Food.com.
Provided by ToriS
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta following the instructions on the package.
- Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
- Stir in the garlic and saute for 2 minutes, stirring.
- Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
- Grate the parmesan cheese and stir it into the cream mixture.
- Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
- Season to taste.
- Drain the pasta thoroughly and put into a large serving bowl.
- Pour on the sauce and toss to coat.
- Serve.
Nutrition Facts : Calories 860.4, Fat 52.6, SaturatedFat 25.7, Cholesterol 273.2, Sodium 541.2, Carbohydrate 69.8, Fiber 3.2, Sugar 3.8, Protein 26.5
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