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: 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
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
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
SPAGHETTI CARBONARA
A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
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.
SPAGHETTI CARBONARA
A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.
Nutrition Facts : Calories 474 calories, Fat 22g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 658mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
SFOGLIA'S SPAGHETTI CARBONARA
This delicious pasta dish is courtesy of Ron Suhanosky.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Fill a large pot with water and bring to a boil over high heat.
- In a large skillet over medium heat, slowly cook guanciale until the fat has been rendered and the guanciale is crisp. Add pepper and remove from heat.
- Generously salt boiling water and return to a boil; add pasta. Cook pasta until al dente, according to package directions. Drain pasta, reserving 4 tablespoons of pasta water.
- Add reserved pasta water to skillet. Place skillet over low heat, add egg yolks, and gently swirl pan to combine. Add pasta and cheese; toss to coat. Serve immediately on warmed plates.
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