Spaghetti Alla Carbonara The Traditional Italian Food

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TRADITIONAL ITALIAN SPAGHETTI CARBONARA



Traditional Italian Spaghetti Carbonara image

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of this authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like scrumbled eggs or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Provided by Recipes from Italy

Categories     pasta recipes

Time 30m

Yield 4

Number Of Ingredients 5

350 g (12 oz) of spaghetti
200 g (7 oz) of guanciale
4 whole medium eggs (1 egg each yeld)
100 g ((1 cup + 1 tablespoon) of grated Pecorino Romano cheese
ground black pepper

Steps:

  • Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
  • Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
  • Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
  • With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
  • When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
  • With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.

Nutrition Facts : ServingSize 100 g, Calories 379 cal

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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



Spaghetti alla Carbonara image

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

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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 CARBONARA RECIPE



Spaghetti Carbonara Recipe image

TRADITIONAL ITALIAN RECIPE: Spaghetti pasta alla carbonara are wonderfully indulgent, and it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti ( or other long pasta... although I enjoy Carbonara with short pasta ), Pancetta, Eggs, Parmesan Cheese, a little Olive Oil, Salt and Pepper.

Provided by Uncut Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

Spaghetti Pasta for 4 people
4 Egg Yolks
0.75 cup Guanciale
1 cup Pecorino Romano Cheese
Black Pepper

Steps:

  • 01 - Bring to the boil a large pan of salted water.02 - Throw in the Spaghetti Pasta.03 - Cut the Guanciale ( Pancetta or Smoked Bacon ) and saute in a large frying pan ( without Oil, let the Guanciale release its oil ) until the fat turnes transparent. 04 - Turn the fire off and set it on the side. 05 - While the Pasta is cooking, in a large bowl, whisk the Eggs and add Cheese and Pepper.06 - Combine now Guanciale and Egg Mixture, either into the pan or into the bowl..07 - Drain the Pasta al dente and throw it in the pan with Guanciale or in a Bowl..08 - Turn down the fire to minimum, or turn it off completely, and cook or mix to your liking.( traditional Carbonara is very creamy, the eggs are barely cooked ) 09 - Top with extra cheese. Serve.

Nutrition Facts : ServingSize 1 portion, Calories 450 cal, Fat 50 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 1/2 teaspoons salt
5 ounces Italian cured guanciale (pork cheek), cut into thin strips
4 medium eggs
6 ounces grated Pecorino Romano cheese
1 1/2 teaspoons freshly ground black pepper
One 16-ounce box thin spaghetti pasta or 1 recipe fresh pasta, recipe follows
12 ounces semolina flour
3 small eggs

Steps:

  • Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
  • Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
  • In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
  • At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
  • Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.

EASY SPAGHETTI CARBONARA



Easy Spaghetti Carbonara image

This easy spaghetti carbonara recipe is a simple dinner that comes together in about 20 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 20m

Number Of Ingredients 8

8 ounces dry spaghetti
1 tablespoon olive oil
3 slices thick-cut bacon, chopped
2 cloves garlic, minced
Kosher salt and ground black pepper, to taste
2 large whole eggs plus 1 large egg yolk, at room temperature
1 cup freshly-grated Parmesan cheese
Optional garnish: additional Parmesan cheese, olive oil, fresh herbs

Steps:

  • Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
  • Meanwhile, in a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
  • Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
  • When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
  • Stir the egg mixture into the pasta and toss gently to coat. If the sauce is too thick, add a little bit more pasta water. Garnish with extra Parmesan cheese, a drizzle of olive oil, or chopped fresh herbs.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 504 kcal, Carbohydrate 44 g, Protein 24 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 177 mg, Sodium 621 mg, Fiber 2 g, Sugar 2 g

PASTA CARBONARA



Pasta Carbonara image

The creamy richness of an authentic pasta carbonara comes together in just 20 minutes with a few ingredients.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 pound spaghetti
1 tablespoon salt
3 large eggs (see notes for using yolks only)
1 cup grated cheese (Parmesan OR Pecorino Romano OR a mix - see notes)
2 tablespoons chopped parsley (optional)
ground black pepper
½ cup pasta cooking water
1 tablespoon olive oil
8 oz cured pork (diced or in batons; Guanciale OR pancetta are best; thick bacon is an easy and suitable substitute - see notes)

Steps:

  • Cook pasta: Bring a large pot of water to a rolling boil and season it with 1 tablespoon water. Add pasta and cook according to package directions until al dente.
  • Prepare cheese sauce: In the meantime, add eggs, parmesan cheese, parsley and ground black pepper to a mixing bowl and whisk together well. Remove 1/2 cup of pasta cooking water from the boiling pot of pasta and slowly (!!) trickle it into the egg and cheese mixture while whisking well. Set aside.
  • Cook bacon: Add olive oil to a large and deep skillet or sauté pan over medium-high heat. Add bacon and cook until crispy.
  • Finish dish: Toss the cooked pasta with the bacon in the skillet, then take the pan off the heat. Keep tossing the pasta as you add the egg and cheese mixture, until the pasta is coated in a silky sauce. Serve immediately!

Nutrition Facts : Calories 675 kcal, ServingSize 1 serving, Carbohydrate 69 g, Protein 29 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 146 mg, Sodium 2045 mg, Fiber 3 g, Sugar 3 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

A super simple Spaghetti alla Carbonara recipe made with guanciale, eggs, and Pecorino Romano. This is a traditional Italian recipe so there's no cream involved yet it's still super creamy, rich and delicious.

Provided by Emily Kemp

Categories     Main Course

Time 10m

Number Of Ingredients 5

15 oz spaghetti ((425g))
3 large eggs (free range)
⅔ cup Pecorino Romano ((30g))
1 cup guanciale (cut into cubes (150g))
2 tsp freshly ground black pepper (plus more for serving)

Steps:

  • Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).
  • Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).
  • While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.
  • Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.
  • Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.

Nutrition Facts : Calories 741 kcal, Carbohydrate 80 g, Protein 25 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 168 mg, Sodium 495 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CLASSIC SPAGHETTI CARBONARA



Classic Spaghetti Carbonara image

This recipe for Carbonara is as classic and authentic as it can get! It's extremely easy as well as fast with a handful of quality ingredients. Loaded with cheese, creamy eggs and pancetta or guanciale. Ready in 15 minutes!

Provided by Roz

Number Of Ingredients 11

4 - 6 oz. Pancetta or Guanciale, cut into ¼" cubes
1 Tbsp. good olive oil (for sautéing)
1 lb. imported Italian dried spaghettoni noodles (the largest size of spaghetti, do not use 'spaghettini', 'angel hair' or thin spaghetti)
1 tsp. salt (for the pasta water), freshly ground, if possible
2 jumbo eggs, plus 1 egg yolk (per person) at room temperature (so double this for 4 servings)
½ cup freshly-grated Pecorino Romano cheese
½ cup freshly-grated Parmigiano-Reggiano
(or use 1 cup of either cheese, depending on your preference)
Freshly-cracked black pepper (generous amount)
Extra grated Parmigiano cheese to garnish individually
Optional - diced Italian parsley for garnish

Steps:

  • In a very tall stock pot, boil 4 - 6 quarts of water with the salt added.
  • Add the pasta to the salted boiling water and cook, stirring occasionally, removing pasta from hot water 1 minute before it becomes 'al dente' (because the pasta continues to cook a bit).
  • In a large skillet, heat olive oil (do not burn it).
  • Add pancetta or guanciale; sauté over medium heat; cook until pork has released the fat and edges are crispy and golden brown; about 3 minutes, making certain that the pork isn't cooked too crisp and you can visibly see the liquid fat from the pork sizzling in the pan.
  • Reduce stove heat to warm and keep the skillet of pancetta/guanciale on the heat.
  • While the pasta is cooking, break the full eggs and extra egg yolk into a small bowl.
  • Add cheese and gently whisk until mixture is smooth.
  • Drain pasta, reserving about ½ cup of the hot pasta water.
  • Place the pasta in the warm skillet with the pancetta or guanciale and turn off the stove.
  • Toss quickly to mix well for one minute.
  • Remove the skillet from the heat (If you have a warm spot or a food warmer, place the skillet there to toss the pasta) and continue to stir the pasta in the skillet quickly for another minute.
  • If necessary, add a little bit of the hot pasta water to the pasta and sautéed pork, about ⅛ cup at first to get it silky and creamy.
  • Pour the egg and cheese mixture into the pan.
  • Stir quickly again so the eggs don't thicken to the point of becoming 'scrambled eggs'. Remember that it is vital that you work fast during the stirring or the pasta will get cold and as a result the raw eggs will not cook and the 'sauce' will be runny. The heat of the pasta cooks the egg and a creamy sauce should form. (NOTE - If the mixture is too thick, add a tiny bit of the hot pasta water to reach your desired consistency, which should be creamy).
  • Season very generously with freshly cracked black pepper.
  • Transfer to individual heated bowls or plates and serve immediately.
  • Sprinkle with more freshly-grated cheese.
  • Serve immediately while hot!

Nutrition Facts : ServingSize 2

SPAGHETTI ALLA CARBONARA



Spaghetti Alla Carbonara image

Spaghetti alla carbonara (or pasta alla carbonara) is a typical Italian dish made with spaghetti, eggs, cheese, and guanciale (bacon).

Provided by Hands Doing Things

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 12

16 oz. spaghetti
2 egg yolks
2 whole eggs
4 oz. parmesan ((or Pecorino Romano))
8 oz. guanciale ((or pancetta or bacon), cut into thin strips)
Extra virgin olive oil
2 tablespoons butter ((optional))
Salt
Black pepper (freshly ground)
2 oz. freshly grated Parmesan ((or Pecorino Romano))
Large frying pan
Kitchen tongs

Steps:

  • Break egg yolks and whole eggs into a large bowl.
  • Then grate the Parmesan directly on the eggs. Season with salt and pepper.
  • Mix and set aside.
  • Cut the guanciale into thin strips.
  • Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired).
  • Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips.
  • Lower the heat, and cook for 5 minutes, stirring regularly. Set aside.
  • Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon.
  • Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated.
  • Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture.
  • Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe.
  • Mix everything gently with kitchen tongs.

Nutrition Facts : Calories 1103 kcal, Carbohydrate 87 g, Protein 40 g, Fat 65 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1260 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SPAGHETTI ALLA CARBONARA



Spaghetti Alla Carbonara image

Spaghetti coated in a silky sauce made from eggs, cheese and finished with crispy bacon creating a dish that's truly spectacular.

Provided by Erren Hart

Categories     Main

Time 20m

Number Of Ingredients 10

3 large eggs (room temperature)
1 large egg yolks (room temperature)
½ cup Parmesan cheese (freshly grated)
½ cup Pecorino Romano cheese (freshly grated)
1 lb spaghetti
2 tablespoons olive oil
6 oz bacon (guanciale, or pancetta)
2 cloves garlic
salt and freshly ground black pepper (to taste)
fresh parsley (chopped)

Steps:

  • In a small bowl, whisk together eggs, egg yolk, Parmesan cheese, and Romano cheese; set aside.
  • Heat a large pot of salted water over high heat. When water comes to a boil, add pasta and stir to separate pasta. Cook until just under al dente.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat and cook guanciale, pancetta, or bacon until brown and crisp, about 6-8 minutes; Drain all, but 2 tablespoons of the fat. Then if using, add the garlic to the pan and cook for 30 seconds.
  • When the pasta is ready, reserve a half cup of pasta cooking water before draining the pasta briefly, leaving the pasta slightly wet.
  • Remove the pan with the pork from the heat and working quickly, add the freshly drained pasta and stir in the egg mixture, adding some reserved pasta water if needed for creaminess. Taste for seasoning and add more salt as needed. Serve immediately, with chopped parsley and additional grated Parmesan cheese and pepper.

Nutrition Facts : Calories 821 kcal, Carbohydrate 87 g, Protein 34 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 221 mg, Sodium 688 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SPAGHETTI ALLA CARBONARA RECIPE



Spaghetti alla Carbonara Recipe image

Provided by Phil Torre

Time 25m

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped fine
4 ounces guanciale or pancetta, chopped coarsely
1/4 cup white wine
1 pound spaghetti
4 large egg yolks
1/2 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large sautè pan over medium-high heat. Add the guanciale or pancetta and cook until the fat starts to render about 3 minutes. Then add the shallots and continue to cook until the shallots are translucent and the guanciale is browned and crispy, 3-4 minutes.
  • Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Remove from heat while you cook the pasta.
  • Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Reserve 1/2 cup of the pasta cooking water. Drain and add the pasta to the sautè pan and place it back over medium heat.
  • Add the egg yolks, Pecorino Romano cheese, black pepper and reserved pasta water, and stir vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.

EASY PASTA ALLA CARBONARA



Easy Pasta alla Carbonara image

Provided by Deborah

Categories     Dried Pasta

Number Of Ingredients 7

2 Tablespoons Olive Oil
8 Ounces Diced Guanciale or Pancetta
1 Pound Package Bucatini or Spaghetti
6 Egg Yolks, At Room Temperature
1/2 Cup Grated Pecorino Romano Cheese, Mixed With 1/2 Cup Grated Parmesan or Grana Padano Cheese, Divided
2 Teaspoons Coarsely Ground Black Pepper
1/3 Cup Finely Chopped Parsley Leaves (Optional)

Steps:

  • Bring a large pot of lightly salted water to a rolling boil for the pasta.
  • In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the guanciale or pancetta until crispy, about 6 minutes.
  • Keep warm.
  • Drop the pasta into the water and cook until "al dente" according to the package instructions.
  • As the pasta is cooking, warm a large serving bowl.
  • Place the egg yolks in the bowl along with three quarters of the cheese mixture along with the ground pepper.
  • Use a whisk and blend until well mixed.
  • Drain the pasta, reserving a small cup of the pasta water.
  • Add the drained, steaming hot pasta into the bowl with the eggs, along with a little of the pasta water, toss well to lightly cook the eggs and coat the pasta with the egg mixture.
  • Add the warm guanciale or pancetta, and toss again to mix well.
  • Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

Carbonara is a Italian pasta dish originating from Rome in the region of Lazio. This recipe can varies with different types of pasta or hard cheeses being used however spaghetti and Pecorino Romano are the most common.

Provided by Jack Slobodian

Categories     Main Course

Time 15m

Number Of Ingredients 7

500 g Spaghetti
200 g Guanciale (or pancetta cubed)
4 Eggs
2 Egg Yolks
100 g Pecorino Romano (finely grated)
Sea Salt
Freshly Cracked Black Pepper

Steps:

  • Bring a large pan of water to the boil, then generously salt. Add the spaghetti cook until al dente. When the pasta is done, reserve 200ml of pasta water, then drain.
  • Meanwhile as the pasta is cooking, heat a large sauté pan to medium heat. Add the guanciale and sauté for about 3-5 minutes, until slightly crisp.
  • While the guanciale is cooking separate 2 egg yolks in a bowl, add 4 eggs, grated pecorino and a liberal amount of freshly ground black pepper.
  • Next add half of the reserved pasta water to the pan and deglaze (scrap any bits of the bottom of the pan) . Toss the spaghetti into the saucepan, constantly stirring until most of the pasta water has evaporated.
  • Remove the pan from the heat and add the egg mixture, stirring quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little of the reserved pasta water.
  • Serve fresh from the pan

Nutrition Facts : Calories 1010 kcal, Carbohydrate 95 g, Protein 37 g, Fat 53 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 341 mg, Sodium 803 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SPAGHETTI CARBONARA (SPAGHETTI WITH GUANCIALE AND EGGS)



Spaghetti Carbonara (Spaghetti with guanciale and eggs) image

Spaghetti carbonara (bacon and egg spaghetti) is a simple, easy, and delicious recipe that is typical of Lazio and popular all over the world!

Provided by GialloZafferano

Categories     First Courses

Time 25m

Number Of Ingredients 5

Spaghetti 0.7 lb
Guanciale 5 oz
Egg yolks average size 6
Pecorino Romano cheese ½ cup
Black pepper to taste

Steps:

  • To prepare spaghetti carbonara start by putting a pot of salted water on the burner to cook the pasta. In the meantime, remove the pork rind from the guanciale 1 and cut it first into slices and then into strips about 1/2" (1cm) 2 thick. The removed rind can be reused to flavor other things. Put the pieces into a non-stick pan 3 and brown for about 15 minutes over medium heat, being careful not to burn it or it will smell too strong.
  • Meanwhile, put spaghetti in boiling water 4 and cook for the time indicated on the package. In the meantime, pour the yolks into a bowl 5 , add most of the Pecorino cheese needed for the recipe and the remaining part will be used just before serving.
  • Season with black pepper 7 and whip by hand 8 . Add a tablespoon of cooking water to dilute the mixture and stir 9 .
  • In the meantime the guanciale will be cooked, turn off the burner and set it aside 10 . Drain the pasta al dente directly into the pan with the guanciale 11 and stir it briefly to season it. Remove from heat and pour the mixture of eggs and pecorino cheese 12 into the pan. Mix quickly to combine.
  • To make it very creamy, if necessary, you can add a little cooking water to your pasta 13 . Serve spaghetti carbonara immediately with the remaining pecorino cheese 14 and ground black pepper 15 on top.

Nutrition Facts : Calories 680 kcal, Carbohydrate 66.9 g, Sugar 2.9 g, Fat 37.2 g, SaturatedFat 13.57 g, Fiber 2.2 g, Cholesterol 383 g, Sodium 586 g

25 EASY ITALIAN PASTAS



25 Easy Italian Pastas image

These easy Italian pasta recipes should be in every cook's arsenal! From lasagna to gnocchi to baked ziti, savor the taste of Italy with these tasty dinners.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Cacio e Pepe
Barilla Lasagna
Pasta Pomodoro
Pasta Puttanesca
Manicotti
Classic Spaghetti and Meatballs
Classic Linguine With Clam Sauce
Fettuccine Alfredo
Easy Homemade Ricotta Gnocchi
Classic Fettuccine Carbonara
Penne Alla Vodka
Homemade Italian Ravioli
One-Pot Rigatoni Bolognese
Stuffed Shells
Orecchiette With Sausage and Broccoli
Easy Angel Hair Pasta
San Giorgio Baked Ziti
Fagioli Al Forno
Baked Eggplant Rollatini
Bucatini All Amatriciana
Easy Pasta Arrabiata
Penne Boscaiola
Pasta Cacio e Uova
Spaghetti Alla Carrettiera
Tagliatelle With Mushrooms

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian pasta dish in 30 minutes or less!

Nutrition Facts :

CHICKEN & PASTA ALLA CARBONARA



Chicken & Pasta alla Carbonara image

Pasta alla Carbonara is a wonderful weekday dish that uses ingredients you likely already have on hand. The addition of chicken to this classic dish bulks it up to make a satisfying meal.

Yield 4

Number Of Ingredients 11

1 lb boneless, skinless chicken thighs, cut in quarters
½ lb bacon, sliced
1 cup onion, diced
6 cloves garlic, minced
3 eggs, medium
½ tsp salt
1 tsp pepper
1 tsp hot red chili pepper flakes
½ cup Parmesan cheese, grated
1 cup parsley, fresh
1 pkg whole wheat spaghetti

Steps:

  • Have all ingredients at room temperature before starting.
  • Cut the sliced bacon crosswise into smaller pieces. Sauté bacon, onion, garlic and chicken in a medium sauce pan until nicely browned and chicken is fully cooked. Drain fat from pan.
  • Time this so the mixture finishes cooking just when the pasta is done and you are ready for the final steps of putting together the whole dish. It is critical that the pasta and the chicken mixture are very hot for the dish to be a success.
  • Cook the spaghetti according to package directions using plenty of boiling unsalted water until al dente. Drain well.
  • Meanwhile, whisk the eggs with the salt, pepper, red pepper flakes, grated Parmesan cheese and the fresh minced parsley (or basil or other fresh herb of your choice).
  • Drain the pasta and pour it into a large bowl. Add the hot bacon mixture and toss to coat. Then toss again with the egg mixture. The heat of the spaghetti will cook the eggs. Serve with more Parmesan or Romano cheeses.

Nutrition Facts :

TRADITIONAL SPAGHETTI ALLA CARBONARA



Traditional Spaghetti alla Carbonara image

The best recipe for Carbonara spaghetti is here! List of ingredients for Carbonara and step by Step instructions on how to make Italian Carbonara pasta at home.

Provided by Tania hirst

Categories     First Course

Time 30m

Number Of Ingredients 7

2table_spoon Extra-virgin olive oil
200gram Guanciale
350gram Spaghetti
4 Eggs (Yolk Only)
10table_spoon Pecorino cheese
as needed Salt
as needed Black Pepper

Steps:

  • Bring a large pot of salted water to a boil for the pasta. Heat olive oil in a large pan over medium heat; add guanciale. Cook the guanciale until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain the guanciale on paper towels. Whisk eggs yolks, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy, set aside.
  • Cook the spaghetti in the boiling water, stirring occasionally, until tender but firm to the bite (al dente). Save some of the pasta cooking water! Drain the pasta and return it to the pot. After a few seconds, pour the egg mixture over the pasta, stirring constantly, then add the remaining pecorino cheese and 1/2 cup of the cooking water. Continue stirring until the egg mixture and starchy water have resulted in a creamy sauce that coats the spaghetti, stir in the guanciale.
  • Serve the spaghetti alla carbonara hot with some extra black pepper to taste!

Nutrition Facts : Calories 764 calories

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