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.
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK AND CREAMY PASTA CARBONARA
This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.
Provided by Big Daddy Cooks
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
- Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.
Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g
PASTA CARBONARA
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
AUTHENTIC (AND EASY) PASTA CARBONARA
Make and share this Authentic (And Easy) Pasta Carbonara recipe from Food.com.
Provided by trumanchocolate
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put large pot on to boil for pasta and cook pasta as directed.
- Cut the bacon into 2" pieces and add to saute pan on medium.
- Grate cheese.
- Break eggs into large bowl and beat until smooth.
- Add grated cheese to eggs and mix until a paste.
- When pasta is "al dente", remove and drain.
- Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
- Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
- Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
- Watch your friends and family scrap the bowl!
- Nice served with a salad and a crisp white wine!
Nutrition Facts : Calories 985.3, Fat 47.5, SaturatedFat 19.4, Cholesterol 315.1, Sodium 1371.1, Carbohydrate 87.5, Fiber 3.6, Sugar 3.7, Protein 48.5
AUTHENTIC PASTA CARBONARA
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
PASTA CARBONARA I
Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.
Provided by Jackie
Categories Main Dish Recipes Pasta Pasta Carbonara Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon until crisp. Drain on paper towels.
- In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
- Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 41.7 g, Cholesterol 132.5 mg, Fat 17.7 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 8.6 g, Sodium 450.4 mg, Sugar 2.2 g
AMAZING PASTA CARBONARA
This is a very simple, tasty pasta. Serve with a green salad and crusty rolls, This serves 3 as their main dinner dish
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to instructions, drain.
- Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4" pieces Toss the pasta with the melted butter, bacon bits, nutmeg, eggs& green onions sprinkle with the cheese& serve.
Nutrition Facts : Calories 796.6, Fat 34.6, SaturatedFat 14.8, Cholesterol 201.8, Sodium 677.7, Carbohydrate 88.7, Fiber 3.9, Sugar 2.6, Protein 30.4
QUICK PASTA CARBONARA
The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
- Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.9 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 4 g, Protein 19 g, SaturatedFat 8.4 g, Sodium 457.5 mg, Sugar 6.2 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
CARBONARA RECIPE BY TASTY
Creamy pasta carbonara is as easy as it is decadent! Using our foolproof method, the eggs are whisked with Parmesan cheese, then tossed with the pasta off the heat for a thick, creamy sauce that won't overcook. Finish with crispy chopped bacon and a sprinkling of freshly ground black pepper for a bit of savory spice in every bite.
Provided by Tasty
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
- While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
- Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
- Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
- Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 86 grams, Fat 30 grams, Fiber 3 grams, Protein 49 grams, Sugar 3 grams
PASTA CARBONARA INSPIRED BY THE PIONEER WOMAN
Inspired by the amazing Pioneer Woman's recipe. I'm posting so I can make this again and again. I made it with spaghetti tonight but I think I'll try the mini lasagna- like noodles next time. Or something flat and long and wide. In the original recipe she uses heavy cream, less peas, regular onion, less bacon. This is the way I like it.
Provided by lolablitz
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding the frozen peas in 2 minutes before the pasta is done cooking.
- While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease, leaving a tablespoon to cook the onions inches
- Return the pan to the stove over medium-low heat and throw in the onions and cook until very soft. Then add the garlic. Cook for 3 minutes then set aside.
- In a bowl, mix together eggs, Parmesan, half and half, and salt and pepper until smooth.
- When the pasta and peas are done, reserve a cup or two of the pasta water. Drain the pasta and peas but do not rinse, then place them back into the pan you cooked it inches
- While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Add the peas, bacon, and sauteed onion/garlic.
- Add more pasta water to loosen the sauce if necessary, and salt and pepper to taste.
- Serve immediately with extra Parmesan.
Nutrition Facts : Calories 420.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 124.3, Sodium 377.9, Carbohydrate 48.1, Fiber 2.9, Sugar 3, Protein 19.1
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