Spaghetti Alla Carbonara Mario Batali Recipes

SPAGHETTI ALLA CARBONARA

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

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.

SPAGHETTI CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Cook the spaghetti in the boiling water until just al dente. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). Crack the 4 eggs into a large serving bowl. Separate the 2 eggs and add the whites to the serving bowl with the other eggs. Set aside the 2 yolks on a bed of salt. Whisk the eggs well and blend in the pecorino romano. Add a ladle of the pasta water to the pan with the guanciale and mix. Take a ladle of the beaten egg mixture and add to the pan to temper. Working quickly, stir in the rest of the egg mixture. Whisk furiously for 30 seconds so as not to scramble the eggs. Toss in the past and coat well. Stir in the Parmigiano Reggiano and mix well again. Add pepper and extra pasta water as needed for a little gloss. Gently drop the 2 reserved egg yolks on top of the pasta and take the dish to the table. Just before serving stir the yolks into the pasta so they'll cook. Serve with additional pepper and Parmigiano Reggiano.

MARIO BATALI'S SPAGHETTI ALLA CARBONARA

Steps:

• # ingredients 2 tablespoons salt instructions Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. # step 2 ingredients 3 tablespoons Extra-Virgin Olive Oil 8 ounces Guanciale (Pancetta or Bacon) instructions Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). # step 3 ingredients 1 pound Spaghetti instructions 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. # step 4 ingredients 1 cup freshly grated Parmigiano-Reggiano 4 large Egg whites Freshly ground Black Pepper instructions Add the reserved pasta water to the pan with the guanciale, 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. # step 5 ingredients 4 large Egg yolks 1/4 cup freshly grated Parmigiano-Reggiano Pepper to taste instructions 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.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

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.

SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)

Steps:

• In a medium bowl beat the eggs and cream together with a pinch of salt.
• Heat the oil and butter in a large skillet.
• Add the bacon and cook gently until the fat becomes transparent.
• In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
• Drain pasta and add it to the bacon pan; stir well.
• Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
• The eggs will coagulate as they blend with the hot pasta so work quickly.
• Stir until all pasta is coated with the thick yellow cream.
• Stir in the remainder of the cheese and freshly ground pepper to taste.
• Serve at once.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, put butter and olive oil in small skillet over medium high heat.
• When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
• Add the white wine and continue cooking until it has been reduced by about half.
• Remove from heat and set aside.
• In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
• When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
• Toss until pasta is coated, then add the hot pancetta mixture.
• Toss again then serve at once.

MARIO'S SPAGHETTI ALLA CARBONARA

Steps:

• Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch saute pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes.
• Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites.
• Divide the pasta among four plates, and top each serving with one yolk.
• Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately.