Rick Steins Spaghetti Alla Carbonara Recipes

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THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

SPAGHETTI ALLA CARBONARA



Spaghetti Alla Carbonara image

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

Provided by ToriS

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces spaghetti
1 tablespoon olive oil
1 onion, chopped
4 ounces bacon or 4 ounces pancetta, diced
1 garlic clove, chopped
3 eggs
1 1/4 cups heavy cream
2 ounces parmesan cheese (1/2 cup when grated)
salt and pepper

Steps:

  • Cook the pasta following the instructions on the package.
  • Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
  • Stir in the garlic and saute for 2 minutes, stirring.
  • Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
  • Grate the parmesan cheese and stir it into the cream mixture.
  • Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
  • Season to taste.
  • Drain the pasta thoroughly and put into a large serving bowl.
  • Pour on the sauce and toss to coat.
  • Serve.

Nutrition Facts : Calories 860.4, Fat 52.6, SaturatedFat 25.7, Cholesterol 273.2, Sodium 541.2, Carbohydrate 69.8, Fiber 3.2, Sugar 3.8, Protein 26.5

RICK STEIN'S SPAGHETTI ALLA CARBONARA



Rick Stein's Spaghetti Alla Carbonara image

Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan.

Provided by Snowbunny Andorra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

400 g dried spaghetti
175 g piece smoked pancetta, without rind
2 tablespoons extra virgin olive oil
2 finely chopped garlic cloves
2 tablespoons flat leaf parsley, finely chopped
3 large eggs, beaten
50 g pecorino cheese, finely grated
salt and black pepper

Steps:

  • Cook the pasta in salted boiling water until al dente.
  • Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
  • Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
  • Add the garlic and parsley, heat for a few more seconds then remove from the heat.
  • Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
  • Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
  • The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
  • Serve with the remaining cheese sprinkled on top.

Nutrition Facts : Calories 589, Fat 15.6, SaturatedFat 4.5, Cholesterol 171.6, Sodium 209.6, Carbohydrate 86.5, Fiber 3.7, Sugar 2.4, Protein 23.7

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