Mario Batalis Spaghetti Alla Carbonara Recipes

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SPAGHETTI ALLA CARBONARA (MARIO BATALI)



Spaghetti Alla Carbonara (Mario Batali) image

Make and share this Spaghetti Alla Carbonara (Mario Batali) recipe from Food.com.

Provided by rachel21321

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
8 ounces pancetta (may substitute guanciale or good bacon)
1 lb spaghetti
1 1/4 cups freshly grated parmigiano-reggiano cheese
4 large eggs, separated
fresh ground black pepper

Steps:

  • Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
  • Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
  • Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
  • Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
  • Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)



Carbonara (Guanciale, Egg, and Pecorino Romano) image

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.

Provided by Oretta Zanini De Vita

Categories     Egg     Pasta     Dinner

Number Of Ingredients 8

For the condimento:
4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
2 generous tablespoons extra virgin olive oil, preferably lightly fruity
3 large eggs, at room temperature
10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
freshly ground black pepper
To make the dish:
1 pound (450 grams) pasta (see note below)

Steps:

  • Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
  • Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
  • Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
  • Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
  • Transfer to individual heated bowls or plates and serve instantaneously.

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