SPAGHETTI ALLA CARBONARA
Steps:
- In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
- In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
- Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
- Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
SPAGHETTI ALLA CARBONARA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the spaghetti to boiling salted water.
- Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
- In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
- When the spaghetti is at the 'al dente' stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
- Plate and garnish each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately.
SPAGHETTI ALLA CARBONARA
Steps:
- Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
- Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
- In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
- At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
- Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.
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.
SAM'S BIRTH DAY SPAGHETTI CARBONARA
This was dinner the night I went into labor with my first son; every year since we've had this for his birthday celebration! Served with spinach salad, it makes a well-rounded meal!
Provided by Debber
Categories One Dish Meal
Time 30m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add spaghetti to boiling water; when soft, drain & rinse; drop in butter, stir, keep warm & set aside.
- While spaghetti is cooking, fry bacon just until lightly crisped; remove from pan and cut or crumble to bite-size pieces; reserve 2-3 T. fat.
- To hot fat in frying pan, add pepper flakes and garlic; stir for 30 seconds; remove from heat.
- Break eggs into medium bowl, with an egg beater beat until frothy, then stir in Parmesan cheese; set aside.
- Add half-n-half to frying pan, stirring up fond and thickening slightly.
- Dump spaghetti into large serving bowl, then add meat mixture and toss well; then cheese mixture, toss well.
- Sprinkle on the parsley.
- Serve with additional Parmesan (the good stuff).
Nutrition Facts : Calories 624.8, Fat 39.1, SaturatedFat 15.8, Cholesterol 173.4, Sodium 746.4, Carbohydrate 44.4, Fiber 1.9, Sugar 1.4, Protein 22.4
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
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
SPAGHETTI ALLA CARBONARA
Steps:
- Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
- Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
SAM'S SPAGHETTI ALLA CARBONARA
This is a dish my husband's bachelor uncle used to make often when he had company. It's pretty easy to do, and the meat mixture is to die for! I usually end up making more of that than this recipe requires just so my husband doesn't hog it all.
Provided by RuthlessWr
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut pancetta into cubes.
- Drop spaghetti into 4-5 quarts of salted, boiling water and cook until al dente.
- Drain and set aside.
- Put oil, butter, and garlic into a small sauté pan.
- Cook until garlic is a deep golden color. Remove garlic and discard.
- Add meat to pan and fry at medium high until the ham is slightly crisp at the edges.
- Add wine to meat and cook until completely boiled away, then turn off the heat.
- In large bowl, break open eggs and beat slightly.
- Add cheeses, pepper and parsley and mix well.
- Add spaghetti to the egg mixture and toss until well coated.
- Add meat mixture, toss and serve.
Nutrition Facts : Calories 653.4, Fat 20, SaturatedFat 7.3, Cholesterol 163.7, Sodium 342.9, Carbohydrate 87.6, Fiber 3.8, Sugar 3.5, Protein 26.4
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