Bucatini Alla Carbonara Recipes

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BUCATINI ALLA CARBONARA



Bucatini alla Carbonara image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1/2 pound bucatini
1 tablespoon olive oil, plus 2 tablespoons extra-virgin olive oil
1/4 pound guanciale, finely diced (about 1/2 cup)
2 large eggs, separated
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
  • While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
  • Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
  • When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
  • Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!

BUCATINI CARBONARA



Bucatini Carbonara image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

Kosher salt
8 ounces dried bucatini pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 cup diced pancetta
2 cloves garlic, sliced
Coarsely ground black pepper
2 large whole eggs plus 1 large egg yolk
1/2 cup grated Parmesan
1/2 cup grated Pecorino-Romano, plus more for serving

Steps:

  • Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
  • Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
  • Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCATINI WITH LEMONY CARBONARA



Bucatini with Lemony Carbonara image

Lemon makes the perfect foil for carbonara's salty richness. You may never go back.

Provided by Chris Morocco

Categories     Bon Appétit     Pasta     Dinner     Bacon     Lemon     Egg     Garlic     Parmesan

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
2 shallots, finely chopped
4 garlic cloves, thinly sliced
1 teaspoon freshly cracked black pepper
12 ounces bucatini or other long-strand pasta
Kosher salt
2 ounces Parmesan, grated, plus more
2 large egg yolks
1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6-8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.

Provided by Regina Schrambling

Categories     weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Steps:

  • Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and saute over medium heat for five minutes.
  • Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
  • Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams

PASTA CARBONARA



Pasta Carbonara image

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

1 tablespoon extra-virgin olive oil
4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips
1 large egg, plus 3 egg yolks
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 pound spaghetti

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.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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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