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.
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
THE BEST PASTA CARBONARA-WITH A TWIST
This ia a very nice version of the Pasta Carbonara. It is healthy and very satisfying. This is one of those recipes that is very versitile and can be adapted to your taste buds.
Provided by BakingGuru
Categories Healthy
Time 29m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in lightly salted water according to package directions.
- Trim and cut asparagus into 1-inch pieces and add to boiling water during last 4 minutes of cooking time. Drain and keep warm.
- Meanwhile, place bacon in a medium size nonstick skillet and cook over medium-high heat about 8 minutes, turning occasionally, or until slightly browned and crisp. Remove from pan with tongs and place on a plated lined with a paper towel.
- In a small saucepan, whisk half-and-half, and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degrees on an instand-read termometer.
- Stir in basil, salt, pepper, and nutmeg.
- Add bacon to cooked pasta and asparagus.
- Stir in creamy egg mixture. Stir in 1/3 cup Parmesan cheese.
- Spoon pasta into a serving bowl and sprinkle with 1 teaspoon Parmesan. Serve immediately.
Nutrition Facts : Calories 380.6, Fat 11.3, SaturatedFat 3.9, Cholesterol 116.4, Sodium 625, Carbohydrate 51.3, Fiber 3.4, Sugar 5.7, Protein 18.5
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.
THE ULTIMATE CREAMY CHICKEN CARBONARA
Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.
Provided by Marie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
- Remove bacon from pan with slotted spoon and drain.
- Drain fat from skillet, reserving 1 tablespoon in the pan.
- Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
- Stir in spaghetti, chicken, cheese and whipping cream.
- Cook, stirring occasionally, until heated through.
- Toss with bacon.
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
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
More about "the best carbonara recipes"
CARBONARA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 2Estimated Reading Time 2 minsCategory Main
THE BEST VEGAN CARBONARA RECIPE - VEGGIES DON'T BITE
From veggiesdontbite.com
PASTA CARBONARA RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
THE BEST CARBONARA RECIPE - FOOD NEWS
From foodnewsnews.com
THE 'BEST CARBONARA OF ALL TIME' THAT FOODIES CAN'T GET ...
From dailymail.co.uk
BEST CARBONARA PIZZA RECIPES | COMFORT FOOD | FOOD NETWORK ...
From foodnetwork.ca
CARBONARA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TOP 10 CARBONARA DISHES IN MANILA - SPOT.PH
From spot.ph
HOW TO COOK THE BEST CARBONARA RECIPES - EAT LIKE PINOY
From eatlikepinoy.com
BEST CHICKEN CARBONARA RECIPES | COMFORT FOOD | FOOD ...
From foodnetwork.ca
MASTERCHEF STAR JOCK ZONFRILLO SHARES HIS SECRET CARBONARA ...
From dailymail.co.uk
PASTA CARBONARA RECIPES | ALLRECIPES
From allrecipes.com
VEGETABLE CARBONARA RECIPE - THERESCIPES.INFO
From therecipes.info
BEST CARBONARA IN ROME: 11 PLACES LOCALS LOVE (UPDATED 2020)
From thefoodellers.com
BEST CARBONARA IN MANILA - ESQUIREMAG.PH
From esquiremag.ph
THE BEST CARBONARA IN ROME - TRIPADVISOR
From tripadvisor.ca
[HOMEMADE] CARBONARA : FOOD
From reddit.com
CARBONARA RECIPE REVIEWS | KITCHN
From thekitchn.com
BEST PASTA CARBONARA OF YOUR LIFE (WITHOUT CREAM ...
From scrummylane.com
CARBONARA RECIPES, FROM CLASSIC TO UNCONVENTIONAL - LA ...
From lacucinaitaliana.com
ROMAN FOOD: THE BEST CARBONARA! | COLOSSEUM + FORUM TOUR ...
From cfood.org
HOW TO MAKE THE PERFECT CARBONARA | FEATURES | JAMIE OLIVER
From jamieoliver.com
5 BEST PASTA RESTAURANTS IN ROME FOR CARBONARA|5 BEST ...
From eatingeurope.com
THE BEST SPAGHETTI CARBONARA YOU HAVE EVER TASTED - METIREMENT
From metirementblog.com
THE BEST CARBONARA ACCORDING TO RICARDO | RICARDO
From ricardocuisine.com
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SIMPLE CARBONARA RECIPE - BON APPéTIT
From bonappetit.com
THE BEST PASTA CARBONARA RECIPE! - FOOD NEWS
From foodnewsnews.com
THE BEST CARBONARA IN PENANG - PENANG FOODIE
From penangfoodie.com
BEST SPAGHETTI CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA
From delish.com
THE BEST SPAGHETTI PASTA CARBONARA @ NOT QUITE NIGELLA
From notquitenigella.com
THE BEST CARBONARA IN CALGARY - TRIPADVISOR
From tripadvisor.ca
THE 15 BEST PLACES FOR CARBONARA IN TORONTO - FOURSQUARE
From foursquare.com
CREAMY SPAGHETTI CARBONARA RECIPE - ANNE QUATRANO | FOOD ...
From foodandwine.com
TRADITIONAL SPAGHETTI CARBONARA RECIPE | ITALIAN SPAGHETTI ...
From recipesfromitaly.com
HOW TO COOK THE PERFECT SPAGHETTI CARBONARA | ITALIAN FOOD ...
From theguardian.com
PASTA CARBONARA | TRADITIONAL PASTA FROM ROME, ITALY
From tasteatlas.com
HOW TO MAKE CARBONARA: 4 MICHELIN-STARRED CHEFS SHOW YOU HOW
From finedininglovers.com
HOW TO MAKE THE BEST PASTA CARBONARA - RUHLMAN
From ruhlman.com
THE BEST CARBONARA DELIVERY IN AUGHTON | SEE PRICES AND ...
From ubereats.com
You'll also love