GENNARO'S CLASSIC SPAGHETTI CARBONARA
Just a handful of ingredients makes a fantastic carbonara and, done properly, it's a thing of beauty.
Provided by Gennaro Contaldo
Categories Mains Italian Eggs Quick fixes Pasta & risotto
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture - the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it's lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Nutrition Facts : Calories 860 calories, Fat 47.5 g fat, SaturatedFat 16.5 g saturated fat, Protein 37.8 g protein, Carbohydrate 74.8 g carbohydrate, Sugar 3.6 g sugar, Sodium 3.3 g salt, Fiber 3.1 g fibre
PASTA CARBONARA
Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!
Provided by Elise Bauer
Categories Quick and Easy Restaurant Favorite Bacon Carbonara Egg Italian Pancetta Parmesan Pasta Spaghetti
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
- Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
- Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
Nutrition Facts : Calories 447 kcal, Carbohydrate 25 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 413 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
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.
JAMIE OLIVERS PASTA CARBONARA
Posted in response to a query about the best way to prepare carbonara. I use Jamie Olivers recipe for Penne Carbonara, which is in "Happy Days With The Naked Chef". This is another of his recipes, using the same technique with slightly different ingredients. I have always found Jamies recipes to be simple and easy to prepare, I enjoy his cheerful approach to cooking! Hope that you enjoy it!
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
- Whisk the egg in a bowl with the cream, salt and pepper.
- Put the pancetta or bacon into a second pan and cook until crispy and golden.
- When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
- When cooked, drain in a colander, saving a little of the cooking water.
- Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
- Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
- The pasta will actually cook the egg enough to give you a silky smooth sauce.
- Toss together and loosen with a little of the reserved cooking water if necessary.
- Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
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
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