ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
LINGUINE CARBONARA - COOKING LIGHT
This pasta carbonara is best when it is eaten right away. Tempering the egg with the hot pasta keeps the sauce creamy by preventing it from curdling. For a smoky taste, feel free to use bacon in place of pancetta. Recipe is from Cooking Light.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to the package directions, omitting salt and fat.
- Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
- Heat a medium nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add pancetta to pan; saute 3 minutes or until lightly browned.
- Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
- Reduce heat to medium-low.
- Add milk mixture and pasta to a pan; toss gently to coat.
- Place egg in small bowl; stir with a whisk.
- Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.
- Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
- One serving is 1 1/4 cups.
Nutrition Facts : Calories 325.1, Fat 6.6, SaturatedFat 2.9, Cholesterol 116.9, Sodium 352.5, Carbohydrate 48.9, Fiber 2.2, Sugar 5.3, Protein 16.5
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.
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.
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.
LIGHT PASTA CARBONARA
Make and share this Light Pasta Carbonara recipe from Food.com.
Provided by Luv4food
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in a nonstick skillet over medium-high heat until crisp.
- Add garlic, saute for 1 minute or until tender.
- Reduce heat to low, stir in pasta, cheese, parsley, and pepper.
- Combine egg substitue and milk, add to pasta, stirring constantly for 3 minutes or until sauce thickens.
- Serve immediately.
LIGHT LINGUINE CARBONARA
We're a busy family. When we need to rush off to an evening sporting event or meeting, I prepare this pasta toss along with breadsticks or garlic toast for a quick light dinner. --Mary Jo Nikolaus of Mansfield, Ohio
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the next five ingredients. Cook and stir over medium-low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Stir in 1/4 cup Parmesan cheese, peas and bacon; heat through. Drain linguine; toss with sauce. Sprinkle with the remaining Parmesan cheese.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 51.9 g, Cholesterol 64.5 mg, Fat 8.1 g, Fiber 2.9 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 407.1 mg, Sugar 10.7 g
LINGUINE ALLA CARBONARA
Categories Milk/Cream Pasta Sauté Parmesan Bacon White Wine Summer Bon Appétit
Yield 6 to 8 first-course servings
Number Of Ingredients 9
Steps:
- Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
- Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
- Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
- Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.
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3/5 (6)Total Time 22 minsServings 4Published 2015-03-24
- Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water; drain pasta.
- Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Remove pan from heat.
- Combine milk, pepper, salt, eggs, and cheese in a medium bowl, stirring with a whisk. Slowly drizzle in reserved 1/4 cup pasta water, stirring constantly with a whisk. Slowly add pasta to egg mixture, stirring constantly. Add egg mixture to bacon drippings. Place pan over low heat; cook 2 minutes or until liquid begins to thicken, stirring constantly. Sprinkle with bacon and parsley; serve immediately.
LINGUINE CARBONARA RECIPE - FOOD & WINE
From foodandwine.com
5/5 Published 2021-09-01Servings 4
- In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
LINGUINE CARBONARA RECIPE | MYRECIPES
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3.5/5 (15)Published 2008-09-16Servings 2Calories 387 per serving
- Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.
PASTA CARBONARA RECIPE - ANDREW ZIMMERN | FOOD & WINE
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- In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes. Let cool slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
- In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat. Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary. Add the crushed red pepper and season with salt and pepper. Serve in shallow bowls, sprinkled with the remaining cheese.
PASTA CARBONARA - COOKING CLASSY
From cookingclassy.com
- Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
- Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
- Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
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- Transfer to paper towel-lined plate. Whisk together egg yolks, freshly grated Parmesan, and salt and pepper in large bowl.
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- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente.
- Drain, reserving 1 cup pasta water. In a medium bowl, whisk eggs and Parmesan until combined.
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- Heat up large frying pan, add 1 slice of prosciutto and cook until golden brown (about 2-3 minutes). Slice prosciutto into bite sized pieces once cooked. (swap with bacon, lunchmeat ham, ham, or omit completely if you don't have prosciutto on hand)
- While prosciutto is cooking, boil 1/4 lb pasta, according to cooking instructions. Cook until al-dente. Add 1/4 c frozen peas to pot with ~1 minute remaining in cook time.
- While pasta and prosciutto are cooking, crack 1 egg into a small bowl, add 1/8 c grated parmesan cheese and 1 tsp lemon juice to eggs, whisk together. Set aside.
EASY PASTA CARBONARA RECIPE - THE RECIPE CRITIC
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- Add pasta to the boiling salted water and cook until al dente, about 10 to 12 minutes. Reserve the hot pasta water. In the meanwhile prepare the bacon.
- Heat a large pan over medium-high heat. Add olive oil, once hot carefully add the chopped bacon. Saute until crispy, stirring every minute, about 6 to 7 minutes.
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- Cook the pasta in a pan of boiling salted water according to the packet instructions.Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper.
- Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.Use tongs to transfer your pasta straight into the pan and toss with the bacon.Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce.
30 MINUTE HEALTHIER PASTA CARBONARA - AMBITIOUS KITCHEN
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- Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium to medium low heat.
- Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside. There shouldn’t be any bacon grease in the pan unless you used regular pork bacon. If you used regular bacon, drain bacon grease from pan, leaving only about 1-3 teaspoons grease in the pan. You’ll be using this pan for the pasta so remove it from the heat and the hot burner and set on aside on the stovetop.
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- Meanwhile fry the bacon in olive oil until it starts to crisp. Add the garlic and cook for a further 2-3 minutes.
- Mix the egg yolks, cream/cream alternative and parmesan in a bowl. Season with a pinch of pepper.
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