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
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
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.
SPAGHETTI CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
QUICK & EASY PASTA CARBONARA
For those nights when you want to get something satisfying onto the table fast, this yummy pasta does the trick. Serve it with tossed green salad or a veggie side and you're good to go!
Provided by Debs Recipes
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta 8-9 minutes per package directions; drain.
- Meanwhile melt butter in saucepan; stir in cheese then milk; cook, stirring, over medium heat until almost boiling.
- Slowly add a small amount of hot mixture to eggs, stirring; pour tempered egg mixture into saucepan; cook, stirring, over low heat until sauce is hot; stir in bacon and pasta; toss until evenly coated.
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
QUICK AND CREAMY PASTA CARBONARA
This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.
Provided by Big Daddy Cooks
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
- Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.
Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g
EASY RANCH SPAGHETTI CARBONARA
Spaghetti carbonara gets a quick and easy flavor upgrade with the addition of ranch seasoning to the classic egg sauce.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.
- While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.
- Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.
- Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 65 g, Cholesterol 217.8 mg, Fat 17.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.9 g, Sodium 479.3 mg, Sugar 2.6 g
SUPER EASY PASTA CARBONARA
The wine really sets this recipe off! It's super simple and a go to favorite of mine that I could eat everyday! Sometimes if I don't have pancetta I'll just use bacon and occasionally if I have leftover priscutto I'll throw some of that in there as well. This is the easiest, tastiest carbonara recipe I have ever made!
Provided by Ashley S.
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring salted water to a boil and add pasta.
- Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color.
- While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done.
- When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together.
- Drain pasta and let cool slightly, maybe 1 minutes.
- Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!
Nutrition Facts : Calories 802, Fat 33, SaturatedFat 10.1, Cholesterol 131.6, Sodium 518.3, Carbohydrate 88.5, Fiber 3.7, Sugar 3.7, Protein 24.9
SUPER EASY PASTA CARBONARA
This recipe is from The Silver Palate cookbook. It comes together very quickly - especially if you precook the bacon. I usually do it on the weekend in the oven, remove, drain and paper towels on a plate in the fridge. For the weekday meal, I take the bacon out of the fridge, rough chop it and microwave for about 45 seconds. It's easy and delicious.
Provided by Elle Anderson
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute the bacon until crisp. Remove and drain on paper towels. OR do it before hand in the oven - about 350 for 20 minutes.
- Make spaghetti according to package directions. Cook until al dente and not mushy.
- Meanwhile, in a large bowl, beat eggs thoroughly. Have bacon, parsley and cheese ready on hand.
- When pasta is done, drain it, shaking breifly and then pour drained hot spaghetti into bowl with eggs. I know this is weird - but the heat of the pasta cooks the eggs. Immediately begin tossing pasta (with tongs works for me) with eggs until coated.
- Sprinkle with bacon dice, parsley and cheese and toss again.
- Serve with salt and pepper.
EASY PASTA CARBONARA
a delicious yet easy pasta dish
Provided by markandsel
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the Bacon . Pancetta until crispy and drain on Kitchen Towel.
- Boil a pan of water then add your Pasta, while it is cooking move ont the next step.
- In a large mixing bowl add the Parmesan, Bacon, Eggs and Cream and mix together well.
- once the Pasta is cooked, drain it quickly and add to the sauce mixture while still very hot.
- Mix well (the heat from the pasta "cooks" the sauce) and serve straight away, you can garnish with a sprinkle of Black Pepper and a couple of Parmesan shavings.
EASY PASTA CARBONARA
I got this from an Italian friend. He says that this is how Pasta Carbonara is done in their home in Milan. hope you like it.
Provided by Beth Brown-Oliver
Categories One Dish Meal
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions until al dente. Do not rinse. (we usually rinse pasta here in the Phil's).
- Mix in beaten eggs while the pasta is hot. The temperature of the pasta will cook the eggs making is saucy white.
- Mix in the rest of the ingradients, then top with parmesan cheese just before serving.
Nutrition Facts : Calories 916.6, Fat 38.5, SaturatedFat 12.4, Cholesterol 156.8, Sodium 716.6, Carbohydrate 108.8, Fiber 5.3, Sugar 3.7, Protein 30.8
PASTA CARBONARA I
Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.
Provided by Jackie
Categories Main Dish Recipes Pasta Pasta Carbonara Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon until crisp. Drain on paper towels.
- In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
- Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 41.7 g, Cholesterol 132.5 mg, Fat 17.7 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 8.6 g, Sodium 450.4 mg, Sugar 2.2 g
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