ULTIMATE SPAGHETTI CARBONARA RECIPE
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
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
THE ULTIMATE MAKEOVER: SPAGHETTI CARBONARA
Italian comfort food without the calories, this recipe is rich and creamy, yet just one third of the fat
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil with a pinch of salt. Then get everything ready. Grate the cheese and beat the eggs in a bowl with a little pepper. Cook the peas in boiling water for 2-3 mins, drain and set aside.
- Cook the spaghetti to al dente following pack instructions. While the spaghetti is cooking, heat the oil in a large, deep frying or sauté pan. Fry the bacon for several mins until it starts to go crisp. Stir in the garlic and cook briefly until pale brown. Tip in the peas and if the spaghetti isn't quite ready, keep warm over a very low heat.
- When the pasta is done, take the pan with the bacon in off the heat. Lift the spaghetti out of its pan with a pair of tongs and drop it into the frying pan with the garlic, bacon and peas. Mix most of the cheese into the eggs, keeping back a handful of cheese for sprinkling over each serving. Quickly pour in the eggs and cheese, lifting and stirring with the tongs so everything mixes well and the spaghetti gets coated. Ladle in some more of the pasta water, enough to coat the spaghetti and create a bit of sauce in the pan.
- Spoon or twirl the pasta into shallow serving bowls using a long pronged fork. Serve immediately with a sprinkling of the reserved cheese, some snipped chives and a grating of black pepper.
Nutrition Facts : Calories 527 calories, Fat 16.1 grams fat, SaturatedFat 6.3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.2 grams fiber, Protein 29.7 grams protein, Sodium 1.63 milligram of sodium
NEXT LEVEL SPAGHETTI CARBONARA
Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale. You can also mix in an egg yolk at the end
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 7
Steps:
- First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
- Bring a large pan of salted water to a simmer and cook the pasta until it's al dente (about a minute less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
- Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan - you'll be surprised how much will be absorbed.
- Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it's becoming claggy or starting to scramble, pour in a little more water. If you've added too much, stir the pasta over the lowest heat for a few moments. You're aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.
- Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over the truffle oil, if you have it, just before serving.
Nutrition Facts : Calories 757 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 3 milligram of sodium
TRADITIONAL ITALIAN SPAGHETTI CARBONARA
Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of this authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like scrumbled eggs or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.
Provided by Recipes from Italy
Categories pasta recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
- Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
- Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
- With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
- When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
- With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.
Nutrition Facts : ServingSize 100 g, Calories 379 cal
THE ULTIMATE SPAGHETTI CARBONARA
Looks so good and delicious with cooked bacon and parmesan cheese. Of course, there are eggs and a little heavy cream to round out the flavors. Add some freshly ground black pepper and you are in heaven! Recipe is from Tyler Florence who says "if it weren't for this dish, he would have starved to death at college".
Provided by DailyInspiration
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil for the spaghetti.
- Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. While cooking the onion and bacon, crack the eggs into a big serving bowl. Add the cream and cheese and whisk. Scrape the bacon and onion into the bowl along with the cooking fat.
- Before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. Drain the spaghetti and add it to the bowl - toss well. Place a plate on top of the bowl to hold in the heat and let sit 5 minutes. Remove the plate, toss in some salt and cracked black pepper and the parsley.
Nutrition Facts : Calories 684.6, Fat 23.9, SaturatedFat 10.6, Cholesterol 233.2, Sodium 318.4, Carbohydrate 89.3, Fiber 4.2, Sugar 4.5, Protein 26.3
SPAGHETTI CARBONARA II
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
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: THE TRADITIONAL ITALIAN RECIPE
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
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 ALLA CARBONARA
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
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.
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- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
- Meanwhile, in a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
- Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
- When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
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