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.
AUTHENTIC PASTA CARBONARA
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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
FARFALLINE PASTA CARBONARA
Provided by Duskie Estes
Categories Cheese Dairy Egg Pasta Vegetable Quick & Easy Dinner Lunch Parmesan Bacon Legume Pea Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
- Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
- Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
- Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
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.
ALLY STYLE PASTA CARBONARA
My nieces favourite pasta dish. Wonderfully quick for a hungry little girl. Not truly carbonara, but close enough.
Provided by samcp4
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix a little of the milk with the cornflour to make a smooth paste.
- Add to the remaining milk and cook in a saucepan over a medium heat, stirring constantly until thickened.
- Add the cheese and stir until combined.
- Add the ham.
- Cook the pasta and stir in the sauce.
Nutrition Facts : Calories 550.9, Fat 24.2, SaturatedFat 13.1, Cholesterol 132.5, Sodium 321.4, Carbohydrate 53.5, Fiber 2.3, Sugar 1.4, Protein 29.2
AUTHENTIC (AND EASY) PASTA CARBONARA
Make and share this Authentic (And Easy) Pasta Carbonara recipe from Food.com.
Provided by trumanchocolate
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put large pot on to boil for pasta and cook pasta as directed.
- Cut the bacon into 2" pieces and add to saute pan on medium.
- Grate cheese.
- Break eggs into large bowl and beat until smooth.
- Add grated cheese to eggs and mix until a paste.
- When pasta is "al dente", remove and drain.
- Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
- Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
- Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
- Watch your friends and family scrap the bowl!
- Nice served with a salad and a crisp white wine!
Nutrition Facts : Calories 985.3, Fat 47.5, SaturatedFat 19.4, Cholesterol 315.1, Sodium 1371.1, Carbohydrate 87.5, Fiber 3.6, Sugar 3.7, Protein 48.5
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CARBONARA: AUTHENTIC SPAGHETTI CARBONARA ITALIAN RECIPE
From finedininglovers.com
4.3/5 (15)Total Time 20 minsServings 4
- To prepare the carbonara, start by heating the pasta water. While waiting for the water to boil, prepare the guanciale. Remove any rind and slice into strips, about 1 cm thick.
- Cook the guanciale until it becomes crunchy, then remove it from the pan with a slotted spoon and place on a sheet of absorbent paper. Spread the guanciale out well, which should help keep its crunchiness.
- Leave the guanciale's cooking fat in the pan, it's vital for dressing the carbonara later to add flavour to the pasta.
- Beat the egg yolks and add the pepper and grated pecorino. Mix well with a whisk until you get a firm mixture. Our advice: Pecorino is the only dairy product that can be used in carbonara, but in the absence of it, an exception can be made for Parmigiano Reggiano.
- Drain the pasta al dente, keeping back a glass of its cooking water. Toss the spaghetti quickly in the guanciale's remaining cooking fat.
- Add a few tablespoons of the pasta cooking water to the egg mixture and dilute it to obtain a thick and enveloping cream.
- At this point, put the spaghetti in a bowl. Add the egg mixture and mix quickly to amalgamate all the ingredients. Our advice: Do not stir the carbonara in a pan.
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