PASTA CARBONARA RECIPE
Steps:
- Gather the ingredients.
- Add 4 quarts of water and 4 teaspoons of salt to a large pot and bring to a boil over high heat.
- In a medium bowl, whisk the eggs and egg yolks together; add the Parmesan cheese and black pepper and whisk until well blended. Set aside.
- Heat the olive oil in a deep sauté pan or Dutch oven over medium heat. Add the diced pancetta and cook for about 4 to 6 minutes, or until slightly crisp. Turn off burner.
- Once the water reaches a boil, add the pasta to the boiling water and cook following the package instructions for al dente pasta.
- Remove about 1 cup of the pasta water and set it aside. Drain the pasta in a colander.
- Add about 1/2 cup of the reserved hot pasta water to the pancetta and bring to a boil over medium-high heat. Add the drained pasta and continue to cook, stirring, for 1 minute.
- Gradually whisk about 1/4 cup of the reserved hot pasta water into the egg and Parmesan cheese mixture.
- Remove the pan from heat. Gradually add the egg and cheese mixture to the pasta, stirring and constantly tossing with tongs until the sauce is silky and clings to the pasta. Add more of the hot pasta water in order to thin the sauce, if needed.
- Serve the pasta with extra Parmesan cheese and a generous grinding of black pepper.
Nutrition Facts : Calories 537 kcal, Carbohydrate 38 g, Cholesterol 358 mg, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, Sodium 2489 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g
AMERICAN PASTA CARBONARA
Steps:
- Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente."
- Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done.
- Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle. (If you are concerned eggs are not cooked enough, continue to cook until they form soft curds; it won't look pretty but it will taste delicious.)
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.
AMERICAN PASTA CARBONARA
Categories Bacon
Number Of Ingredients 6
Steps:
- Cook pasta. Heat oil and cook bacon until crisp. Add garlic. Remove from heat. Whisk eggs and cheese together. Season with salt and pepper. Combine pasta with bacon, garlic, and oil. Slowly stir in egg mixture until it thickens.
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
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
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