SPAGHETTI ALLA CARBONARA
Steps:
- In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
- In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
- Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
- Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
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
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g
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.
SAFFRON SPAGHETTI ALLA CARBONARA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 41m
Yield 4 servings
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 serve immediately.
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
SPAGHETTI ALLA CARBONARA TRADIZIONALI
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Provided by Andry008
Categories World Cuisine Recipes European Italian
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g
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
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
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
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
SPAGHETTI ALLA CARBONARA
Another one of Angelo's dishes. Note that the cooked pasta needs to be added immediately to the raw egg mixture in order to cook the egg.
Provided by mermaidmagic
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling water until tender.
- Meanwhile, in a large frying pan, heat the oil over medium heat.
- Add the pancetta and cook until lightly browned, for 3-4 minutes.
- In a large bowl, beat the eggs with the cream until blended.
- Stir in half a cup of parmigiano cheese and pepper.
- Drain the pasta and pour into the bowl with the egg and cream mixture.
- Toss together.
- Add the pancetta and drippings and toss again to coat well.
- Serve immediately.
Nutrition Facts : Calories 796, Fat 35.3, SaturatedFat 19.2, Cholesterol 307.4, Sodium 437.8, Carbohydrate 88.2, Fiber 3.8, Sugar 2.5, Protein 30
SPAGHETTI ALLA CARBONARA
"This is a swift and yummy recipe that I received from a dear friend," Roni Goodell says about her fast-to-fix brunch dish. "My family asks for it often," adds the Spanish Fork, Utah cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Add butter to drippings; heat until melted., Drain spaghetti; toss with eggs and cheese. Add to skillet; cook and stir over medium heat for 3-4 minutes or until eggs are set. Sprinkle with bacon.
Nutrition Facts : Calories 515 calories, Fat 31g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 721mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)
This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".
Provided by Acerast
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large skillet.
- Add the bacon and cook gently until the fat becomes transparent.
- In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
- Drain pasta and add it to the bacon pan; stir well.
- Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
- The eggs will coagulate as they blend with the hot pasta so work quickly.
- Stir until all pasta is coated with the thick yellow cream.
- Stir in the remainder of the cheese and freshly ground pepper to taste.
- Serve at once.
Nutrition Facts : Calories 1074.2, Fat 61.5, SaturatedFat 26.6, Cholesterol 386.3, Sodium 1043.8, Carbohydrate 87.9, Fiber 3.6, Sugar 2.8, Protein 39.9
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