Spaghetti Alla Carbonara Mario Batali Food

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

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.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
• Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
• Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
• Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
• Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

SPAGHETTI ALLA CARBONARA

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.

FETTUCCINE AL LIMONE (MARIO BATALI)

Steps:

• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
• Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
• Drop the pasta into the boiling water and cook until al dente. Drain.
• Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

MARIO'S SPAGHETTI ALLA CARBONARA

Steps:

• Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch saute pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes.
• Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites.
• Divide the pasta among four plates, and top each serving with one yolk.
• Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately.

SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)

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.

RICK STEIN'S SPAGHETTI ALLA CARBONARA

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.