Fettuccine Alla Carbonara Recipes

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FETTUCCINE CARBONARA



Fettuccine Carbonara image

When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

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 ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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

FETTUCCINE ALLA CARBONARA



Fettuccine Alla Carbonara image

Make and share this Fettuccine Alla Carbonara recipe from Food.com.

Provided by -------

Categories     Ham

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (12 ounce) package fettuccine
1/2 cup heavy cream
4 egg yolks
1/2 cup grated parmesan cheese
1 -1 1/2 lb ham, cut in julienne strips
1/2 cup butter

Steps:

  • Boil & drain noodles.
  • Mix cream, egg yolks, & cheese in small bowl.
  • Saute ham in butter.
  • Add noodles to ham & blend well.
  • Remove from heat.
  • Add cream mixture & stir well.

Nutrition Facts : Calories 1035.8, Fat 68.9, SaturatedFat 34.2, Cholesterol 452.8, Sodium 1803, Carbohydrate 64.9, Fiber 2.8, Sugar 1.9, Protein 38.6

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Salt
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias

Steps:

  • Bring a large pot of well salted water to a boil over medium heat.
  • Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
  • Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
  • While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
  • When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
  • Serve immediately garnished with sliced scallions.
  • Buonissimo!

FETTUCINE CARBONARA



Fettucine Carbonara image

Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!

Provided by Shannon1975

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 6

1 pound dry fettuccini noodles
8 slices bacon
4 eggs
½ cup grated Parmesan cheese
1 ¼ cups heavy cream
1 pinch ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
  • Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
  • Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 1/2 teaspoons salt
5 ounces Italian cured guanciale (pork cheek), cut into thin strips
4 medium eggs
6 ounces grated Pecorino Romano cheese
1 1/2 teaspoons freshly ground black pepper
One 16-ounce box thin spaghetti pasta or 1 recipe fresh pasta, recipe follows
12 ounces semolina flour
3 small eggs

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.

FETTUCCINE ALFREDO CARBONARA



Fettuccine Alfredo Carbonara image

This is a home concoction we refer to as "Death on a Noodle". It is very heavy, but also filling and absolutely delicious. This can be a meal of its own, or a side dish for many people. There are some good stir-ins, such as sliced cooked chicken breast or fresh snow peas, that can be added in the last 5 minutes of simmering. It is important to use a wide, shallow pan because it will help the cream cook down and thicken. If you need to use a deeper saucepan, increase the cooking time in the step to simmer the cream.

Provided by LadyRatri

Categories     One Dish Meal

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

1/2 lb bacon
1 pint heavy cream
crushed red pepper flakes
fresh ground black pepper
fresh ground white pepper
parmesan cheese or romano cheese
2/3 lb fettuccine (can use Fettuccine Rigate, Spaghetti, Penne...)
1 tablespoon butter

Steps:

  • Heat a 10-inch skillet (at least 2 inches deep) over medium heat.
  • Slice the bacon into 1/2 inch pieces. Place the bacon in the skillet.
  • While the bacon is frying, heat the cream (but not to a boil.) This can be done either in the microwave or on the stove top.
  • Once the bacon is crisp, drain off all but 1-2 tbsp of the grease from the pan.
  • Pour the cream over the bacon.
  • Add a few grinds each of black and white pepper, and some crushed red pepper. A quick sprinkle of red pepper will add some flavor -- for a little more spice, use 1-2 teaspoons.
  • Bring the cream to a simmer, and continue cooking for about 20 minutes, stirring occasionally.
  • While the cream sauce is simmering, boil water and prepare the pasta according to the package directions.
  • When the pasta is done and drained, toss with the tablespoon of butter.
  • Once the butter has melted, pour the cream sauce over the pasta and toss to coat.
  • Serve with grated Parmesan or Romano cheese.

Nutrition Facts : Calories 790.3, Fat 60.7, SaturatedFat 30.9, Cholesterol 218.5, Sodium 443.5, Carbohydrate 46.3, Fiber 2, Sugar 1.2, Protein 15.9

FETTUCCINE ALLA CARBONARA



Fettuccine Alla Carbonara image

Make and share this Fettuccine Alla Carbonara recipe from Food.com.

Provided by Alan in SW Florida

Categories     Spaghetti

Time 25m

Yield 6 side dish, 6 serving(s)

Number Of Ingredients 11

2 tablespoons finely chopped onions
1/4 cup unsalted butter
4 slices bacon, cut into 1/2-inch pieces and crisp-cooked
3 ounces prosciutto, sliced 1/8-inch thick and cut into 1/2-inch pieces
1/3 cup dry white wine
1/3 cup whipping cream
1/3 cup milk
1 egg yolk, slightly beaten
finely shredded parmesan cheese
1 tablespoon snipped fresh parsley
1 (9 ounce) package refrigerated fettuccine

Steps:

  • In a medium saucepan, cook onion in hot butter about 5 minutes or just until tender. Stir in crisp-cooked bacon and the prosciutto. Cook and stir for 3 minutes more.
  • Carefully add white wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes more, stirring occasionally. Add cream and milk; bring to a gentle boil.
  • Gradually add 1 cup of cream mixture to egg yolk, stirring constantly. Add egg yolk mixture to cream mixture in saucepan. Return to a gentle boil. Cook and stir for 2 minutes. Add 2 tablespoons Parmesan cheese and parsley, stirring just until cheese melts.
  • Meanwhile, cook the fettuccine according to package directions; drain well. Pour the sauce over hot pasta. Toss to coat. Sprinkle pasta with additional Parmesan cheese and cracked black pepper, if desired. Makes 6 side-dish servings.

Nutrition Facts : Calories 376.1, Fat 22.4, SaturatedFat 11.2, Cholesterol 118, Sodium 149.9, Carbohydrate 32.4, Fiber 1.5, Sugar 1.1, Protein 9.1

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