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
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
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
CLASSIC SPAGHETTI CARBONARA
Steps:
- In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
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
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3.7/5 (14)Category PastaServings 4Total Time 40 mins
- Combine the egg yolks with the grated cheeses and a pinch of black pepper. If desired, add 2 tbsp milk for a creamier sauce.
- Brown the strips of guanciale for 2 minutes until crisp in a hot frying pan, then turn off the heat and leave to cool.
- Cook the pasta in plenty of salted water; set aside a ladleful of the pasta water, then drain the pasta once it is cooked al dente.
CLASSIC CARBONARA RECIPE | BON APPéTIT
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4.4/5 (25)Estimated Reading Time 6 minsServings 4
- Meanwhile, toast peppercorns in a medium Dutch oven over medium heat, swirling often, until heated through and fragrant, about 3 minutes. Transfer to spice mill or mortar and pestle and let cool; reserve skillet.
- Cut guanciale into 1x½x¼" pieces. Arrange in reserved skillet and drizzle with a little oil. Set over medium heat and cook, stirring occasionally, until lightly golden brown and starting to crisp, about 5 minutes (don’t let pieces get too crunchy). Using a slotted spoon, transfer to a small plate.
- Add about ½ cup hot water from pot to skillet, scraping up brown bits with a wooden spoon. Set skillet aside.
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From foodandwine.com
Servings 4-6Total Time 25 mins
- In a large heavy skillet, cook the pancetta over medium heat until browned and crisp, 6 to 8 minutes. Transfer the pancetta to paper towels to drain, reserving the fat in the skillet. Remove the skillet from the heat and let cool to warm. In a medium bowl, whisk together the eggs, yolks, and 3/4 cup cheese. Whisk the egg mixture into the cooled fat in the skillet.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the egg mixture in the skillet, turning with tongs to coat the spaghetti with the egg sauce. Stir in some of the re-served pasta cooking water if you prefer a looser consistency. Season the pasta with salt and pepper to taste, then serve, topped with the crumbled reserved pancetta and additional cheese.
PASTA CARBONARA {EASY CLASSIC CARBONARA SAUCE RECIPE ...
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5/5 (5)Total Time 20 minsCategory MainCalories 891 per serving
- Meanwhile, whisk together 1 cup grated parmesan cheese with the eggs in a small bowl and season with a little bit freshly ground black pepper.
- When the water is boiling add 2 tsp salt, then add the dried pasta and cook until al dente according to package instructions.
- Peel the garlic and crush it with the blade of a knife (see picture above). Melt butter in a large wide pan over medium heat. Add the bacon and crushed garlic cloves and fry at a medium temperature for 5 minutes until the bacon is crispy.
THE EASIEST CLASSIC PASTA CARBONARA | JULIE BLANNER
From julieblanner.com
4.8/5 (5)Total Time 20 minsCategory Main CourseCalories 655 per serving
- Bring a large pot of water to boil. Preheat oven to 200 degrees (or lowest setting) and place a large empty bowl in it for future tossing.
CLASSIC CARBONARA WITH PROSCIUTTO | - GIRL CARNIVORE
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5/5 (2)Category Main CourseCuisine ItalianCalories 565 per serving
CLASSIC SPAGHETTI CARBONARA FROM SCRATCH - DELICE RECIPES
From delicerecipes.com
Ratings 1Category Main CourseCuisine ItalianTotal Time 25 mins
- Crack 6 eggs and separate the yolks from the whites. Beat the yolks with a fork or use a hand blender. Then grate some parmesan or pecorino and add it to the beaten yolks. Mix everything then sprinkle some black ground pepper and mix.
- Put some water to boil in a large boiling pot, add salt. Cook the pasta/spaghetti to the “al dente” according to the package instructions
PASTA CARBONARA RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (3)Total Time 20 mins
- Whisk egg yolks, egg, Parmesan, and pecorino Romano together in a small bowl. Reserve at room temperature.
- Cook pancetta in a skillet over medium, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Reserve drippings.
- Cook pasta in a pot to al dente according to package instruction. Reserve 1 cup of the cooking water. Place a strainer in a large metal bowl. Pour pasta and remaining cooking water into strainer, letting strainer with pasta stand in water, and allowing the metal bowl to heat, about 1 minute. Remove strainer with pasta, and pour cooking water back into pot. Transfer pasta from strainer to the warm metal bowl.
- Place metal bowl of pasta on top of pot to keep warm. Stir in egg and cheese mixture, and stir constantly, adding reserved cooking water, as needed, to create a creamy sauce, about 2 minutes. Drizzle in reserved drippings, and stir to combine. Divide pasta between 2 bowls. Top with black pepper and pancetta; garnish with cheese.
CLASSIC CREAMY CARBONARA | CHEF SOUS CHEF
From chefsouschef.com
Ratings 14Calories 553 per servingCategory Food And Drink, Main
- No. 1 | Bring a large pot of salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite). Do not drain the pasta.
- No. 3 | Place the pancetta and garlic clove in a large skillet. Turn heat to medium and cook, stirring every minute, until the pancetta has browned, but not crisp, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.
- No. 4 | Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the pancetta fat. Remove from heat and add about a ⅓ cup of the pasta water.
ALMOST CLASSIC PASTA CARBONARA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (5)Calories 504 per servingServings 3-4
- Sauce ... In a large saute pan, add the diced bacon and cook on medium heat (slowly), until the bacon begins to render and becomes crisp. Don't rush it; and you don't need any oil if cooked slow. Once the bacon is crisp, add the garlic, mix well, then turn off the heat and just let it hang out as you finish the pasta. If cooked slowly, you have bacon drippings which will become part of the sauce. I really prefer low sodium because the parmesan is also very salty.
- Pasta ... Cook the pasta according to pkg directions in plenty of salted water. I prefer, as I mentioned, thin spaghetti; but vermicelli, bucatini (hollow spaghetti), or the classic spaghetti, all work just fine. Once the pasta is cooked through, drain (reserve a little of the pasta water), and return to the pot off the stove to keep warm.
- Finish ... Now, the bacon is still warm, but NOT hot. Add the cream and the parmesan and mix to combine. Then crack the eggs right into the sauce. Remember, the heat is NOT on. But the heat of the sauce and then the pasta will cook the eggs. Mix well, breaking up the eggs until everything is well combined.
- Then, add the hot pasta (which you just drained) and parsley to the sauce and toss to combine. Add a little of the reserved pasta water to thin out the sauce, and season the plenty of black pepper.
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (34)Calories 362 per servingCategory Main Dish, Pasta
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!
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