TO DIE FOR SPAGHETTI CARBONARA BY TOM CRUISE
Adopted from Recipe Zaar. I haven't made this yet, but will shortly and make any alterations I think need to be made. Serving sizes will depend on how much spaghetti you make.
Provided by Nimz_
Categories Spaghetti
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put 1/2 inch of olive oil in sauté pan.
- Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares.
- Let simmer 30 minutes, don't let mixture boil!
- During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon).
- In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
- Cook spaghetti until al dente.
- Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook).
- Stir until eggs are cooked.
- Mix into sauté pan and finish with the grated cheese.
- ENJOY!
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 ULTIMATE SPAGHETTI CARBONARA
Looks so good and delicious with cooked bacon and parmesan cheese. Of course, there are eggs and a little heavy cream to round out the flavors. Add some freshly ground black pepper and you are in heaven! Recipe is from Tyler Florence who says "if it weren't for this dish, he would have starved to death at college".
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil for the spaghetti.
- Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. While cooking the onion and bacon, crack the eggs into a big serving bowl. Add the cream and cheese and whisk. Scrape the bacon and onion into the bowl along with the cooking fat.
- Before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. Drain the spaghetti and add it to the bowl - toss well. Place a plate on top of the bowl to hold in the heat and let sit 5 minutes. Remove the plate, toss in some salt and cracked black pepper and the parsley.
Nutrition Facts : Calories 684.6, Fat 23.9, SaturatedFat 10.6, Cholesterol 233.2, Sodium 318.4, Carbohydrate 89.3, Fiber 4.2, Sugar 4.5, Protein 26.3
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