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.
ONE POT SPAGHETTI CARBONARA
Steps:
- Melt butter in a deep pot or dutch oven over medium heat. Then, add chopped turkey bacon, and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot, and set aside.
- Add garlic to the pot ofollowed by salt, pepper, thyme, and oregano.
- Allow the garlic to cook until soft and slightly translucent. Add the spaghetti and broth. Cover and cook for 9-11 minutes or until the spaghetti reaches al dente (or the preferred texture).
- While the pasta cooks, whisk 2 egg yolks into heavy cream. Once the pasta has cooked, pour the heavy cream and egg yolk mixture into the pot. Stir until smooth and creamy. Note: Make sure to thoroughly combine the egg yolks with the heavy cream to prevent the yolks from curddlin when added to the pot.
- Add the turkey bacon back into the pot along with the Parmesan and peas. Mix to combine, and remove from the heat.
- The sauce will thicken after a few minutes. Serve hot with a sprinkle of grated Parmesan, if desird.
Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Sugar 4 g, Sodium 720 mg, Fat 20 g, SaturatedFat 11 g, TransFat 0.1 g, Carbohydrate 50 g, Fiber 3 g, Protein 18 g, Cholesterol 104 mg, UnsaturatedFat 8 g
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 CARBONARA FOR ONE
Make and share this Spaghetti Carbonara for One recipe from Food.com.
Provided by Boomette
Categories Spaghetti
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.
- Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds). Remove from heat.
- Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon, bacon grease and garlic. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 324.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 191.4, Sodium 141.6, Carbohydrate 44, Fiber 1.9, Sugar 1.7, Protein 14.8
SPAGHETTI ALLA CARBONARA
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
- Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
- While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
- When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
- Serve immediately garnished with sliced scallions.
- Buonissimo!
SPAGHETTI CARBONARA
I was looking for a way to use up some left-over bacon and modified an old recipe to make this deliciously comforting, creamy, cheesy pasta sauce. I served it over spaghetti, but you could serve it over any pasta of your choice.
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp. Remove bacon from pan with a slotted spatula and place in a single layer between two pieces of paper towel to remove excess grease.
- Cook pasta according to package directions, drain and keep warm.
- Combine egg, milk and butter in a medium saucepan. Cook and stir over medium heat until mixture coats the bottom curve of a metal spoon. Do not boil.
- Add cooked bacon, parmesan cheese, scallions and pepper to sauce and stir gently to combine.
- Serve over spaghetti (or any pasta of your choice).
Nutrition Facts : Calories 687.4, Fat 44.3, SaturatedFat 17.9, Cholesterol 133.9, Sodium 849.8, Carbohydrate 47, Fiber 2, Sugar 1.4, Protein 23.9
SPAGHETTI CARBONARA
My Mum makes this all the time, it's quick to whip up and so tempting. She got this out of an italian womans weekely cookbook
Provided by Perfect Pixie
Categories Spaghetti
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- put serving dish in pre heated oven so it gets hot.
- cook spaghetti in boiling, slated water for 10-12 minutes, or until "al dente" (as they say), or just tender.
- meanwhile, melt one-third of the butter in a fry pan.
- add the bacon and fry until it is crisp, remove from heat and stir in cream, set aside.
- beat the eggs and the grated cheese together until they are well blended. stir in salt and pepper to taste.
- drain spaghetti in a colander then transfer to a warmed, deep serving bowl/dish, it should sizzle (if not - go to note).
- add remaining butter and using two large spoons, toss gently until butter melts, stir in bacon mixture and toss gently until the spaghetti is well coated.
- finally pour over the egg mixture and toss gently until the spaghetti is well coated and starts to show that the egg is almost setting in a way.
- serve at once.
- NOTE: we had the problem the other night that the dish wasn't hot enough, so once you have drained the pasta, put the pan back on the heat and re-add the pasta with the bacon mixture, and then add the egg mixture and keep over the heat a few minutes while stirring until it begins to coat the spaghetti.
Nutrition Facts : Calories 839, Fat 38.9, SaturatedFat 18.2, Cholesterol 238.7, Sodium 762.3, Carbohydrate 87, Fiber 3.6, Sugar 2.5, Protein 33.1
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