THE BEST CARBONARA
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
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.
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
SPAGHETTI CARBONARA
A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.
Nutrition Facts : Calories 474 calories, Fat 22g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 658mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
More about "tra vigne carbonara recipes"
AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (27)Uploaded Nov 14, 2022Category Main Dish, PastaPublished Mar 1, 2021
CARBONARA WITH PANCETTA (AUTHENTIC ITALIAN RECIPE)
From thisitaliankitchen.com
CLASSIC CARBONARA RECIPE - SEANNA'S KITCHEN
From seannaskitchen.com
EASY PASTA CARBONARA RECIPE NO ONE CAN RESIST
From insanelygoodrecipes.com
PASTA CARBONARA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST SPAGHETTI CARBONARA RECIPE - TASTE.COM.AU
From taste.com.au
AUTHENTIC SPAGHETTI ALLA CARBONARA RECIPE ROME, ITALY
From tasteatlas.com
CARBONARA - RECIPETIN EATS
From recipetineats.com
AUTHENTIC SPAGHETTI ALLA CARBONARA – RECIPE FROM AN …
From julestrails.com
SPAGHETTI ALLA CARBONARA RECIPE - VINCENZO'S PLATE
From vincenzosplate.com
SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!)
From insidetherustickitchen.com
BEST CARBONARA RECIPE (AUTHENTIC CARBONARA JUST LIKE …
From savoryexperiments.com
LIDIA BASTIANICH'S SPAGHETTI ALLA CARBONARA RECIPE
From cookswithoutborders.com
HOW TO MAKE THE PERFECT CARBONARA | FEATURES - JAMIE OLIVER
From jamieoliver.com
CLASSIC CARBONARA RECIPE - BON APPéTIT
From bonappetit.com
AUTHENTIC CARBONARA RECIPE - SAVORING ITALY
From savoringitaly.com
TRA VIGNE CARBONARA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love