Spaghetti Carbonara For One Recipes

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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 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

EASY CARBONARA



Easy carbonara image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Provided by Jamie Oliver

Categories     Pork     Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 5

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese, plus extra for grating

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
  • Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
  • Use tongs to transfer your pasta straight into the pan and toss with the bacon.
  • Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
  • Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

SPAGHETTI CARBONARA FOR ONE



Spaghetti Carbonara for One image

Make and share this Spaghetti Carbonara for One recipe from Food.com.

Provided by Boomette

Categories     Spaghetti

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

2 ounces spaghetti
1 garlic clove, smashed and minced
1 strip bacon
1 egg, slightly beaten
generous grating fresh parmesan cheese

Steps:

  • Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.
  • Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds). Remove from heat.
  • Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon, bacon grease and garlic. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 324.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 191.4, Sodium 141.6, Carbohydrate 44, Fiber 1.9, Sugar 1.7, Protein 14.8

ONE POT SPAGHETTI CARBONARA



One Pot Spaghetti Carbonara image

The easiest spaghetti carbonara you'll ever make, this one pot recipe comes together in less than 30 minutes for a comfort food dinner the whole family will love! Just one bite, and you'll be hooked.

Provided by Food Dolls

Categories     dinner     lunch

Time 28m

Number Of Ingredients 14

1 Tablespoon unsalted butter
4 strips turkey bacon
5 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoons dried oregano
16 ounces uncooked pot sized spaghetti
4 cups low-sodium chicken broth
2 room temperature egg yolks
1 cup heavy cream
1 cup frozen green peas
1 cup shredded parmesan cheese
1 teaspoon kosher salt (more or less to taste)
1/2 teaspoon black pepper (more or less to taste)
parmesan cheese shavings for garnish

Steps:

  • Melt butter in a deep pot or dutch oven over medium heat. Then, add chopped turkey bacon, and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot, and set aside.
  • Add garlic to the pot ofollowed by salt, pepper, thyme, and oregano.
  • Allow the garlic to cook until soft and slightly translucent. Add the spaghetti and broth. Cover and cook for 9-11 minutes or until the spaghetti reaches al dente (or the preferred texture).
  • While the pasta cooks, whisk 2 egg yolks into heavy cream. Once the pasta has cooked, pour the heavy cream and egg yolk mixture into the pot. Stir until smooth and creamy. Note: Make sure to thoroughly combine the egg yolks with the heavy cream to prevent the yolks from curddlin when added to the pot.
  • Add the turkey bacon back into the pot along with the Parmesan and peas. Mix to combine, and remove from the heat.
  • The sauce will thicken after a few minutes. Serve hot with a sprinkle of grated Parmesan, if desird.

Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Sugar 4 g, Sodium 720 mg, Fat 20 g, SaturatedFat 11 g, TransFat 0.1 g, Carbohydrate 50 g, Fiber 3 g, Protein 18 g, Cholesterol 104 mg, UnsaturatedFat 8 g

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