Tagliatelle Carbonara Recipes

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ULTIMATE SPAGHETTI CARBONARA RECIPE



Ultimate spaghetti carbonara recipe image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

  • Put a large saucepan of water on to boil.
  • Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  • Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  • Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  • Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  • While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  • Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  • Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  • Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium

TAGLIATELLE CARBONARA



Tagliatelle Carbonara image

Make and share this Tagliatelle Carbonara recipe from Food.com.

Provided by peter_leonard_lee

Categories     European

Time 14m

Yield 1 serving(s)

Number Of Ingredients 12

20 g pasta (preferably tagliatelle as it has a large surface area, but any pasta or even egg noodles will suffic)
1 pinch salt
40 g butter
1 dash oil (preferably olive oil)
3/4 cup chopped bacon
3/4 cup sliced mushrooms (fresh field, button or shiitake)
2 large garlic cloves, crushed and sliced
1 egg yolk
100 ml fresh cream
2 tablespoons grated cheese (Parmesan or Romano, but optional)
1 pinch salt (optional)
1 pinch cracked pepper

Steps:

  • Put water in a pot to 5cm, add a pinch of salt, bring the water to the boil, then put in the pasta. It should take a minute for the pasta to sink into the water. Then put the lid on (as it will cook a bit faster with the lid on). It should cook for 10 to 15 minutes. While it is cooking --.
  • Chop the bacon, slice the mushrooms and crush & slice the garlic. Separate the egg white and egg yellow (egg yolk). The egg white is not needed, so can be thrown away.
  • Put the butter and oil in a frying pan, heat until the butter bubbles. Then put in the mushrooms and bacon. Cook & stir for about two minutes, then put the garlic in, and cook & stir for about another two minutes. (Garlic should not be cooked for more than five minutes - it should not turn brown, or it changes taste and becomes bitter & can spoil the taste of the dish).
  • Put the fresh cream in the frying pan, and stir with the bacon, mushrooms and garlic for only about 10 seconds. Immediately turn the heat off, add the egg yolk, and immediately stir that in as well. The heat of the cream mixture should cook the egg yolk. Put a good pinch of cracked pepper and either a small pinch of salt or about two heaped teaspoons of finely grated Parmesan or Romano cheese.
  • Check the pasta is to your liking (take a nibble of a bit), then drain the water and put the pasta straight into the frying pan with the cream, bacon, mushroom mixture. Stir it into the mixture until the pasta is completely covered. Serve, maybe with a small side salad - crisp lettuce and sweet tomatoes.

Nutrition Facts : Calories 2191, Fat 218.1, SaturatedFat 120.8, Cholesterol 808.5, Sodium 1749.1, Carbohydrate 32.2, Fiber 1.3, Sugar 2.1, Protein 32.4

QUICK CREAMY TASTY CARBONARA



Quick Creamy Tasty Carbonara image

Really quick and very very tasty carbonnara recipe

Provided by lukewild1982

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
  • As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
  • By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
  • Add some olive oil to the saute pan, once the oil is warm add the bacon.
  • Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
  • Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
  • Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
  • Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata

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