Spaghetti Carbonara Mario Batali Recipes

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

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 (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.

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

More about "spaghetti carbonara mario batali recipes"

MARIO BATALI'S SPAGHETTI ALLA CARBONARA - ABC NEWS
Mar 5, 2009 Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated …
From abcnews.go.com
Estimated Reading Time 1 min


SPAGHETTI ALLA CARBONARA FROM MARIO BATALI - CREOLE CAJUN CHEF
Feb 4, 2016 Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of …
From creolecajunchef.com
Estimated Reading Time 2 mins


SPAGHETTI ALLA CARBONARA RECIPE - I CAN COOK THAT
Aug 31, 2017 When boiling, add the spaghetti and cook to al dente (my version took 9 minutes according to box directions.) Before draining, scoop out 1/4-1/2 cup of the pasta cooking water and set aside. Drain the pasta. While the pasta …
From icancookthat.org


MARIO BATALI'S SPAGHETTI ALLA CARBONARA
Nov 1, 2011 Cook the spaghetti according to the package directions, until tender yet al dente, …
From aroundthetableri.blogspot.com


MARIO BATALI’S SIMPLE, SAVORY SAUCES - TODAY
May 6, 2010 Here, chef Mario Batali shares from his new cookbook, “Molto Gusto: Easy …
From today.com


SIMPLEST SPAGHETTI CARBONARA RECIPE - FOODIECRUSH.COM
May 23, 2019 Tips for the Best Carbonara Recipe. Spaghetti carbonara has only four main ingredients, so the quality of those ingredients will dictate its level of deliciousness. ... you’ll want to work quickly and efficiently and be sure your …
From foodiecrush.com


SPAGHETTI ALLA CARBONARA (MARIO BATALI) RECIPE - RECIPEOFHEALTH
Get full Spaghetti alla Carbonara (Mario Batali) Recipe ingredients, how-to directions, calories …
From recipeofhealth.com


AUTHENTIC SPAGHETTI ALLA CARBONARA, A ROMAN PASTA …
Jun 18, 2014 In a very tall stock pot, boil 4 – 6 quarts of water with the salt added. Add the pasta to the salted boiling water and cook, stirring occasionally, removing pasta from hot water 1 minute before it becomes ‘al dente’ (because …
From italianbellavita.com


SPAGHETTI CARBONARA RECIPE (4 INGREDIENTS, 30 MINUTES) …
Dec 9, 2023 Carbonara is one of several classic Roman pasta dishes that calls for minimal but overlapping ingredients, including Pecorino Romano, black pepper, and cured pork. Unlike pasta alla gricia , amatriciana , or cacio e pepe …
From thekitchn.com


SPAGHETTI ALLA CARBONARA — T'S LOVES
Apr 29, 2017 Adapted from Chef Mario Batali's full recipe here. What you'll need: 8 ounces Guanciale, Pancetta, or good Bacon 1 pound Spaghetti (can use Angel hair or Buccatini too) 1 1/4 cups freshly grated Parmigiano-Reggiano or …
From tsloves.com


IN GOOD TASTE: TAKE THE CHALLENGE AND MAKE SPAGHETTI …
Apr 24, 2016 1/2 cup lightly packed, freshly grated Parmigiano-Reggiano. 1/4 cup grated Pecorino. Fresh chopped parsley. Bring a large pot of water to a boil. Add the salt.
From freep.com


PASTA CARBONARA RECIPE MARIO BATALI
Dana Jamison on mario batali chicken carbonara recipe. Jul 3, 2021 — pasta carbonara recipe …
From tfrecipes.com


MARIO BATALI SHARES SIMPLE PASTA RECIPES - TODAY
Oct 5, 2006 Mario Batali of the wonderful Manhattan restaurants “Del Posto” and “Babbo” and …
From today.com


SPAGHETTI ALLA CARBONARA (MARIO BATALI) RECIPE
Get full Spaghetti Alla Carbonara (Mario Batali) Recipe ingredients, how-to directions, calories …
From recipeofhealth.com


AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN …
Mar 1, 2021 On medium/high heat, add the al dente pasta to the pan, and a 1/3-1/2 cup (80-120 ml) of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add 1/3 -1/2 cup of hot …
From anitalianinmykitchen.com


SPAGHETTI ALLA CARBONARA RECIPE - GOOP
Add the pasta to the egg mixture, stirring and tossing well to coat approx 30 seconds. Stir in the Parmigiano Reggiano and mix well again. Add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and …
From goop.com


Related Search