Easy Spaghetti Carbonara Recipes

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.

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!

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.

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.

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.

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.