Spaghetti Alla Carbonara With Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SPAGHETTI WITH SAUSAGE ALLA CARBONARA



Spaghetti With Sausage Alla Carbonara image

A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound sweet Italian sausage
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, sliced thin
1 1/2 teaspoons pepper
2 bay leaves
1/2 cup dry white wine
Salt
1 pound spaghetti
3 large eggs
1/4 cup pecorino Romano

Steps:

  • Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
  • Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
  • Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams

SPAGHETTI CARBONARA II



Spaghetti Carbonara II image

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Provided by SABRINATEE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4 eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g

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



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.

SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE



Skillet Spaghetti alla Carbonara with Kale Recipe image

We cook our pasta directly in the skillet (no big pot required!) and flavor it with bacon, black pepper, parmesan cheese, and kale, all in a creamy, egg-based sauce.

Provided by Yasmin Fahr

Categories     Dinner     Entree     Mains     Pasta

Time 30m

Yield 5

Number Of Ingredients 8

8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
1 shallot, thinly sliced (about 1/4 cup)
3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
Kosher salt and freshly ground black pepper
3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
1 pound spaghetti
4 eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

Steps:

  • Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
  • In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side. This Recipe Appears In One-Pot Wonders: Spaghetti alla Carbonara with Kale

Nutrition Facts : Calories 706 kcal, Carbohydrate 78 g, Cholesterol 203 mg, Fiber 5 g, Protein 33 g, SaturatedFat 10 g, Sodium 798 mg, Sugar 5 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g

More about "spaghetti alla carbonara with kale recipes"

SPAGHETTI CARBONARA WITH BLACK KALE | WILLIAMS SONOMA
spaghetti-carbonara-with-black-kale-williams-sonoma image
2017-04-03 loc_en_US, sid_recipe.spaghetti-carbonara-with-black-kale, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)] …
From williams-sonoma.com
5/5 (2)
Total Time 45 mins
Servings 2


ONE-POT WONDERS: SPAGHETTI ALLA CARBONARA WITH KALE
one-pot-wonders-spaghetti-alla-carbonara-with-kale image
2019-11-20 Spaghetti alla carbonara is already one of the simplest dishes around. Made with nothing but cured pork, spaghetti, eggs, cheese, and a ton of black pepper, its beauty lies in nailing the technique so that you end up with a …
From seriouseats.com


PASTA ALLA CARBONARA WITH KALE, BRUSSELS SPROUTS, AND ...
2013-10-22 Pasta alla Carbonara with Kale, Brussels Sprouts, and Bacon. Published Oct 22, 2013. Jump to Recipe Print Recipe. The Italians seem to take pleasure in giving their pasta …
From bojongourmet.com
Reviews 15
Category Main Course
Cuisine American, Italian
Total Time 45 mins
  • In a large measuring cup, whisk together the cream, eggs, parmesan, salt, and pepper until well-combined. Set aside.
  • Heat the olive oil in a wide skillet over a medium flame until it shimmers. Add the bacon and fry, stirring occasionally, until crisp, about five minutes. Add the onion and chile flakes, and saute, stirring occasionally, until the onion is tender, about 10 minutes.
  • When the water boils, add the brussels sprouts and boil until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon, drain, and add to the cooked onion mixture, turning the heat down to very low to keep the vegetables warm.


SPAGHETTI ALLA CARBONARA RECIPE | GOOP
2011-03-23 1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water. 2. Slice pancetta in to 1 inch strips. In sauté pan with …
From goop.com
Servings 4-6
Category Dinner Recipes
  • 1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water.
  • 2. Slice pancetta in to 1 inch strips. In sauté pan with extra-virgin olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
  • 3. Crack 6 eggs into large serving bowl. Separate 3 eggs, adding the whites to the 6 cracked whole eggs. Set aside the yolks in their shells on a bed of salt.


SPAGHETTI ALLA CARBONARA WITH KALE – NOT EATING OUT IN NEW ...
spaghetti alla carbonara with kale. 22 Oct 2012. Pasta Kale-bonara. by Cathy Erway | posted in: Pasta & Noodles, Recipes | 5. It’s rare when a dish is both uniquely effortless and divine; this doesn’t happen, for instance, when making a decadent, double dark-chocolate cake. It doesn’t exactly hit the same satisfaction triggers either when you toss together some greens with …
From noteatingoutinny.com
Estimated Reading Time 5 mins


SPAGHETTI ALLA CARBONARA – PORTER ROAD
Spaghetti alla Carbonara Serves 4 Ingredients 8 oz Bacon, Chopped 1 lb Spaghetti, or Other Pasta 1 Medium Yellow Onion, Diced 3 Cloves Garlic, Minced 1.5 Cups Hard Cheese (Parmesan, Pecorino, Manchego), Grated 3 Eggs, Room Temperature is Ideal 1/4 tsp Black Pepper, Coarsely Ground 1/2 tsp Red Pepper Flakes Small Handful of Parsley, Chopped for ...
From porterroad.com
Estimated Reading Time 2 mins


SPAGHETTI ALLA CARBONARA - EASY RECIPES, TV SHOWS
2015-09-04 1) Boil the spaghetti in salted water until it is al dente. Drain and set aside. 2) Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add the cream to this mixture, if desired, for a creamier dish. 3) Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for ...
From foodnetwork.co.uk
Cuisine Italian
Category Main-Course
Servings 4


RECIPE: SPAGHETTI ALLA CARBONARA | EDIBLETCETERA – FAST ...
2012-08-11 Recipe: Spaghetti alla Carbonara. Posted on August 11, 2012 by edibletcetera. Sometimes the simplest recipes are the best and ever since I discovered a pasta with a 65% lower glycemic index (‘Dreamfields – healthy carb living’), that manages to taste just as good as regular pasta, I’ve been making it more frequently. I could eat pasta 365 days of the year with …
From edibletcetera.com
Estimated Reading Time 2 mins


SPAGHETTI ALLA CARBONARA RECIPE | EATINGWELL
In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta).
From asparagus.recipes.does-it.net


SPAGHETTI ALLA CARBONARA: A TALE OF TWO RECIPES - EASY RECIPES
Bring a large pot of water to boil for the pasta, add salt, and cook pasta to al dente, firm, but not mushy. Meanwhile brown bacon pieces in olive oil, if needed, until cooked crisp. Add garlic, pepper, and green onions. Stir 2–3minutes. When pasta is done, reserve 1/2 c starchy cooking water. Put eggs […]
From recipegoulash.com


SPAGHETTI CARBONARA RECIPES - BBC FOOD
Rick Stein's spaghetti alla carbonara. by Rick Stein. Rick Stein's authentic spaghetti carbonara is easy, delicious and wonderfully creamy. But this recipe doesn't actually contain cream so more ...
From bbc.co.uk


JONATHAN WAXMAN CARBONARA RECIPES
2011-05-12 · Recipe of the week: Spaghetti Carbonara Posted by Trisha, Managing Editor on May 12, 2011 If you’re intrigued by the idea of “Italian with a California accent,” don't miss Italian My Way (S&S), the new cookbook from chef Jonathan Waxman. His take on classic and delicious spaghetti carbonara will have diners licking their forks. Spaghetti alla carbonara …
From tfrecipes.com


SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE - PLAIN ...
Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
From plain.recipes


KALE, MUSHROOM + WHITE WINE PASTA — SHANA BULL, DIGITAL ...
2015-01-18 She texted me the recipe she was using for her dinner: Spaghetti alla Carbonara, from Epicurious.com. As soon as they left, Jeff looked to me saying he was craving carbonara for dinner. Already being AT Whole Foods, we bought our ingredients and headed home to make dinner. I made a few healthier/vegetarian additions to the recipe and it was delicious. Kale, …
From shanabull.com


SPAGHETTI ALLA CARBONARA WITH KALE RECIPES
2021-10-26 · Spaghetti Alla Carbonara Recipe Italian - Recipe: Spaghetti Carbonara with Kale and Hazelnuts. While i am not typically a staunch traditionalist, and our recipe … Jun 30, 2019 · spaghetti carbonara pasta or more simply, carbonara, is one of the most popular first courses in italian cuisine. Mar 17, 2020 · cook, turning occasionally, until evenly browned and …
From tfrecipes.com


SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE | RECIPE ...
Sep 10, 2013 - We cook our pasta directly in the skillet (no big pot required!) and flavor it with bacon, black pepper, parmesan cheese, and kale, all in a creamy, egg-based sauce.
From pinterest.ca


RECIPE OF SKILLET SPAGHETTI ALLA CARBONARA WITH KALE - YOUTUBE
Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Rec...
From youtube.com


SKILLET SPAGHETTI ALLA CARBONARA WITH KALE | KEEPRECIPES ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Skillet Spaghetti alla Carbonara with Kale. See original recipe at : seriouseats.com. kept by mondobff recipe by Serious Eats. Categories: healthier; Kale; Pasta; print. Ingredients: 8 ounces bacon, …
From keeprecipes.com


SKILLET SPAGHETTI CARBONARA WITH KALE | KEEPRECIPES: YOUR ...
SKILLET SPAGHETTI ALLA CARBONARA WITH KALE Save Recipe About This Recipe YIELD: Serves 4 ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes THIS RECIPE APPEARS IN: One-Pot Wonders: Spaghetti alla Carbonara with Kale Ingredients 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces 1 shallot, thinly sliced (about 1/4 cup) 3 cups …
From keeprecipes.com


SPAGHETTI CARBONARA WITH KALE RECIPE
Spaghetti carbonara with kale recipe. Learn how to cook great Spaghetti carbonara with kale . Crecipe.com deliver fine selection of quality Spaghetti carbonara with kale recipes equipped with ratings, reviews and mixing tips. Get one of our Spaghetti carbonara with kale recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Spaghetti …
From crecipe.com


SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE - EASY ...
Spaghetti carbonara with kale recipes and food tips; Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. Bring a large pot three-fourths ...
From recipegoulash.com


Related Search