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.
FETTUCCINE CARBONARA
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
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
FETTUCINE CARBONARA
Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Provided by Shannon1975
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
- Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
- Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g
FETTUCCINE ALLA CARBONARA
Make and share this Fettuccine Alla Carbonara recipe from Food.com.
Provided by -------
Categories Ham
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil & drain noodles.
- Mix cream, egg yolks, & cheese in small bowl.
- Saute ham in butter.
- Add noodles to ham & blend well.
- Remove from heat.
- Add cream mixture & stir well.
Nutrition Facts : Calories 1035.8, Fat 68.9, SaturatedFat 34.2, Cholesterol 452.8, Sodium 1803, Carbohydrate 64.9, Fiber 2.8, Sugar 1.9, Protein 38.6
FETTUCCINE ALLA CARBONARA
Make and share this Fettuccine Alla Carbonara recipe from Food.com.
Provided by Alan in SW Florida
Categories Spaghetti
Time 25m
Yield 6 side dish, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in crisp-cooked bacon and the prosciutto. Cook and stir for 3 minutes more.
- Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.
- Gradually add 1 cup of cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil. Cook and stir for 2 minutes. Add 2 tablespoons Parmesan cheese and parsley, stirring just until cheese melts.
- Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat. Sprinkle pasta with additional Parmesan cheese and cracked black pepper, if desired. Makes 6 side-dish servings.
Nutrition Facts : Calories 376.1, Fat 22.4, SaturatedFat 11.2, Cholesterol 118, Sodium 149.9, Carbohydrate 32.4, Fiber 1.5, Sugar 1.1, Protein 9.1
FETTUCCINI CARBONARA
This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.
Provided by Sarah W. Lennox
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 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
SPAGHETTI ALLA CARBONARA TRADIZIONALI
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Provided by Andry008
Categories World Cuisine Recipes European Italian
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g
FETTUCCINE CARBONARA
This is one of my favourite recipes because it is so easy and can be made in a low fat version (see my low-fat fettucine carbonara version recipe)
Provided by Susie T
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place water in a large saucepan with a little oil and salt.
- Bring to the boil and add fettucine.
- Stir for a few minutes to prevent fettucine from sticking together.
- Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
- In a bowl beat the eggs.
- Pour in cream and whisk together.
- Add salt and pepper and mix well.
- Transfer cream mixture into saucepan (off the heat) with onion, garlic and bacon and stir quickly to combine.
- When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
- The heat of the pasta will cook the sauce and thicken.
- Serve immediately with some extra parmesan cheese.
Nutrition Facts : Calories 937.2, Fat 55.1, SaturatedFat 26.2, Cholesterol 428.2, Sodium 1706.3, Carbohydrate 78.2, Fiber 0.4, Sugar 1.9, Protein 32.3
FETTUCCINE CARBONARA
Make and share this Fettuccine Carbonara recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot of salted water on high and begin to cook pasta if it's dry.
- If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
- Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
- Heat a large skillet over medium high heat and add the butter.
- Saute the garlic and mushrooms for 3-4 minutes.
- Add the cream and heat through.
- Drain the pasta and return to pot immediately.
- Add the mushroom and egg mixture, tossing for 2 minutes.
- Season with salt and pepper, serve at once.
FETTUCCINE ALFREDO CARBONARA
This is a home concoction we refer to as "Death on a Noodle". It is very heavy, but also filling and absolutely delicious. This can be a meal of its own, or a side dish for many people. There are some good stir-ins, such as sliced cooked chicken breast or fresh snow peas, that can be added in the last 5 minutes of simmering. It is important to use a wide, shallow pan because it will help the cream cook down and thicken. If you need to use a deeper saucepan, increase the cooking time in the step to simmer the cream.
Provided by LadyRatri
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a 10-inch skillet (at least 2 inches deep) over medium heat.
- Slice the bacon into 1/2 inch pieces. Place the bacon in the skillet.
- While the bacon is frying, heat the cream (but not to a boil.) This can be done either in the microwave or on the stove top.
- Once the bacon is crisp, drain off all but 1-2 tbsp of the grease from the pan.
- Pour the cream over the bacon.
- Add a few grinds each of black and white pepper, and some crushed red pepper. A quick sprinkle of red pepper will add some flavor -- for a little more spice, use 1-2 teaspoons.
- Bring the cream to a simmer, and continue cooking for about 20 minutes, stirring occasionally.
- While the cream sauce is simmering, boil water and prepare the pasta according to the package directions.
- When the pasta is done and drained, toss with the tablespoon of butter.
- Once the butter has melted, pour the cream sauce over the pasta and toss to coat.
- Serve with grated Parmesan or Romano cheese.
Nutrition Facts : Calories 790.3, Fat 60.7, SaturatedFat 30.9, Cholesterol 218.5, Sodium 443.5, Carbohydrate 46.3, Fiber 2, Sugar 1.2, Protein 15.9
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FETTUCCINE ALLA CARBONARA - BETTER HOMES …
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- In a large saucepan cook pasta according to package directions; drain. Return pasta to pan; keep warm.
- Meanwhile, for sauce, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towels; coarsely crumble. Chop prosciutto into 1/2-inch pieces; set aside.
- In a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine. Return to heat and bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in the bacon, cream, and milk; bring to boiling. Boil gently, uncovered, for 5 minutes. Stir in 1/4 cup of the Parmesan cheese and the parsley. Immediately pour sauce over pasta; stir gently to coat. Sprinkle each serving with remaining cheese. Season to taste with pepper. Serve immediately.
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