Farfalline Pasta Carbonara Recipes

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SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

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

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, chopped
4 large eggs
1/2 cup grated Parmesan, plus more for garnish
3 tablespoons minced fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
  • Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
  • In a bowl, whisk the eggs with the cheese and some salt and pepper.
  • When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.

FARFALLINE PASTA CARBONARA



Farfalline Pasta Carbonara image

Provided by Duskie Estes

Categories     Cheese     Dairy     Egg     Pasta     Vegetable     Quick & Easy     Dinner     Lunch     Parmesan     Bacon     Legume     Pea     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 6

6 slices good-quality bacon (5 ounces)
1 pound farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs (preferably organic)
1 cup grated Parmigiano-Reggiano plus additional for sprinkling
1/2 teaspoon kosher salt

Steps:

  • Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
  • Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
  • Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
  • Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.

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