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.
ROCK & ROLL SPAGHETTI CARBONARA
Comfort food. Spaghetti, cheese, bacon, creamy and filling. Sure to be a favorite for you. It is for me.
Provided by Gunnar
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn on your boombox with some loud rock music.
- Boil water for spaghetti as you normally would.
- Mix egg yolks and cream together and set aside.
- In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp.
- Make sure to cook the bacon very slowly.
- When done, add shallots mix for half a minute or so, and pull from heat.
- Drain pasta and place into a large pot or bowl.
- Add bacon mix and toss once.
- Add egg/cream mix and cheese, toss again.
- These last three steps should be done very quickly to cook the egg mixture, and spread the cheese evenly.
- Serve wilth freshly ground black pepper, a fresh salad, and a nice glass of wine.
- My choice on wine is Johanisberg Reisling.
- Rock on!
Nutrition Facts : Calories 799.4, Fat 35.3, SaturatedFat 12.9, Cholesterol 179.2, Sodium 679.3, Carbohydrate 89.5, Fiber 3.7, Sugar 3.2, Protein 28.6
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g
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
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
More about "rock roll spaghetti carbonara recipes"
AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (22)Uploaded Nov 14, 2022Category Main Dish, PastaPublished Mar 1, 2021
SPAGHETTI CARBONARA - DAMN DELICIOUS
From damndelicious.net
4.9/5 (190)Total Time 20 minsServings 4
EASY SPAGHETTI CARBONARA RECIPE - BBC FOOD
From bbc.co.uk
SPAGHETTI CARBONARA > A FOOLPROOF ITALIAN RECIPE
From stefaniaskitchenette.com
SPAGHETTI CARBONARA - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
RECIPE ROCK & ROLL SPAGHETTI CARBONARA - YOUTUBE
From youtube.com
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SIMPLE CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
MODERN SPAGHETTI CARBONARA - VINCENZO'S PLATE
From vincenzosplate.com
SPAGHETTI CARBONARA - GIRL GONE GOURMET
From girlgonegourmet.com
EASY SPAGHETTI CARBONARA {IN JUST 20 MINUTES!} - THE …
From theseasonedmom.com
TRADITIONAL ITALIAN SPAGHETTI CARBONARA - RECIPES FROM …
From recipesfromitaly.com
SPAGHETTI CARBONARA - CULINARY HILL
From culinaryhill.com
CARBONARA | RECIPETIN EATS
From recipetineats.com
PASTA CARBONARA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
AUTHENTIC SPAGHETTI ALLA CARBONARA, A ROMAN PASTA TRADITION
From italianbellavita.com
ROCK & ROLL SPAGHETTI CARBONARA – RECIPE WISE
From recipewise.net
AUTHENTIC SPAGHETTI ALLA CARBONARA (VIDEO) • KROLL'S …
From krollskorner.com
THE BEST SPAGHETTI CARBONARA RECIPE - TASTE.COM.AU
From taste.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love