BUCATINI CARBONARA
Steps:
- Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
- Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
- Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
- Serve immediately, garnished with the reserved pancetta and parsley.
BUCATINI ALLA CARBONARA
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
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 WITH LEMONY CARBONARA
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 CARBONARA WITH ZUCCHINI
Categories Milk/Cream Pasta Vegetable Appetizer Sauté Parmesan Bacon Zucchini Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
- Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
- Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.
BUCATINI CARBONARA WITH GUANCIALE AND EXTRA CHEESE
Bucatini carbonara is a classic Roman favorite, with a decadent addition of salty guanciale, creamy egg yolks and extra cheese!
Provided by Samantha Ferraro
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Bring a skillet to medium heat and add olive oil and cubed guanciale. Cook on medium heat for about 8-10 minutes until pork is crisp and fat has rendered. Be sure to stir every so often to encourage even cooking and so the fat doesn't burn.
- Once done, remove pork to a plate and if you have excess fat, carefully pour some of it out.
- Meanwhile, bring a large pot of salted water to a boil for the pasta.
- While the water comes to a boil, in a large bowl, whisk together the whole eggs and egg yolks, shredded cheese and a good few turns of black pepper.
- Once pasta is done cooking (I always taste as I go for al-dente), use tongs to left the pasta our of the water and add directly to the egg mixture.
- Use tongs and toss the pasta with the egg mixture for a few minutes until thickened. If it's too thick, add a few teaspoons of reserved pasta water and toss again. If it's too thin, continue mixing and it will thicken up.
- Add cooked guanciale and toss again. Taste for seasoning and add more salt and pepper and garnish with an extra shaving of Parmesan cheese.
Nutrition Facts : Calories 598 kcal, Carbohydrate 44 g, Protein 23 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 218 mg, Sodium 602 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
BUCATINI CARBONARA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
More about "bucatini carbonara recipes"
BUCATINI CARBONARA - ITALPASTA LIMITED
From italpasta.com
Ratings 9Estimated Reading Time 30 secsServings 4Total Time 25 mins
- Prepare bucatini according to package directions; add peas in the last minute of cooking. Reserve 2/3 cup pasta water before draining.
- Meanwhile, in a large bowl, whisk eggs with egg yolks, cheese, salt and pepper until well combined. Add hot pasta, peas and reserved pasta water. Stir in bacon and parsley. Serve immediately.
BUCATINI CARBONARA - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine ItalianTotal Time 2 hrs 25 minsCategory Main CourseCalories 658 per serving
- Fill a large pot halfway with water. Bring to a boil. Season generously with salt. It should be almost as salty as sea water. (You don't want to fill the pot all the way to the top with water because we want the water to become starchy from the pasta so we can use it in the sauce. Leave enough room for the pasta to cook without crowding, but no more than that.)
- While the water comes to a boil, dice the bacon. Add the bacon to a large skillet and cook over a medium heat. Once the bacon is brown and crisp, use a slotted spoon to transfer the bacon to a paper towel. Drain all but 1 tablespoon of the bacon fat.
- While the bacon cooks, add egg, egg yolks, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a medium bowl. Whisk to combine and set aside.
- Drop the pasta in the water. Use tongs to make sure the bucatini does not stick together. Cook the bucatini UNDER aldente - this is usually about 2-3 minutes shy of the cooking time listed on the package. Reseve the cooking liquid.
BUCATINI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
- Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
BUCATINI CARBONARA RECIPE - LINTON HOPKINS | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
- Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
BUCATINI ALLA CARBONARA - SAVOR THE BEST
From savorthebest.com
4.9/5 (7)Total Time 50 minsCategory Main DishCalories 411 per serving
- Heat the olive oil in a sauté pan over medium-high heat. Add the bacon or pancetta and cook until browned and crispy, about 10 minutes. Add the minced garlic and cook just until it is soft and fragrant, do not let it brown. Remove from heat and set aside.
- Whisk together the whole eggs and egg yolks in a medium bowl. Add the grated pecorino, pepper and 1/4 teaspoon of the salt. Set aside.
BUCATINI WITH LEMONY CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (16)Estimated Reading Time 3 minsServings 4
- 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 1½ cups pasta cooking liquid.
- Add pasta to skillet along with ½ 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.
CARBONARA BUCATINI RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Add pancetta or guanciale, brown 3 to 4 minutes, then add garlic and some black pepper, and stir 2 minutes more
BUCATINI CARBONARA - INSPIRED CUISINE
From inspiredcuisine.ca
Cuisine ItalianCategory Dinner, PastaServings 4
BUCATINI CARBONARA RECIPE - CHATELAINE.COM
From chatelaine.com
3.8/5 (18)Category RecipesServings 4Calories 707 per serving
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From lacucinaitaliana.com
Estimated Reading Time 50 secs
BUCATINI CARBONARA RECIPE - CENTERCUTCOOK
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BUCATINI CARBONARA WITH BACON & PEAS - COOKING WITH ...
From cookingwithcocktailrings.com
Cuisine ItalianCategory PastaServings 4
- In a medium mixing bowl whisk together the eggs, egg yolks until they fall like ribbons from the whisk. Then whisk in the pecorino, Parmesan cheese and pepper and set aside.
- Divide the bucatini carbonara among warmed pasta bowls. Top with additional Parmesan cheese and green onion. Add an egg yolk to the middle of each bowl, if using.
BUCATINI ALLA CARBONARA RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 363 per servingServings 6
- Heat a large skillet over medium-high heat. Add guanciale; cook until crisp, stirring frequently. Remove from heat.
- Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
- Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well. Add egg mixture and pasta to guanciale. Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.
BUCATINI CARBONARA - THE COMFORT OF COOKING
From thecomfortofcooking.com
Ratings 1Servings 3Cuisine ItalianCategory Main Course
- Bring a large pot of salted water to a boil. Add bucatini and cook al dente, about 9-10 minutes. Drain, reserving 3 tablespoons of the cooking water.
- Meanwhile, in a large skillet set to medium-low heat, add oil. Add diced pancetta and cook 'til crisp, 5-7 minutes. Add shallot and garlic, cooking for 1 minute. Add heavy cream. Simmer until slightly thickened, about 2 minutes.
AUTHENTIC BUCATINI ALLA CARBONARA - CAROLYN'S COOKING
From carolynscooking.com
Cuisine ItalianCategory Main CourseServings 4Total Time 30 mins
- Add the guanciale to a large, cold skillet. Turn the heat to medium low and cook the guanciale until the fat has rendered and it's starting to crisp; 10-15 minutes. Turn the heat off until the pasta is ready. Turn the heat back on to medium and transfer the pasta directly to the pan, reserving the pasta water. Toss the pasta with the guanciale, making sure to coat each strand in the rendered fat. Add a splash of pasta water and keep tossing for 1-2 minutes.
- Turn the heat off and wait 30 seconds. Add a couple tablespoons of pasta water to the egg mixture, stir, and then pour the egg mixture into the pan. Begin tossing the pasta with the eggs immediately, adding small splashes of pasta water as needed to loosen the sauce. Keep tossing until a glossy sauce forms. Taste and add salt if needed and more pepper. Serve with more cheese.
BUCATINI CARBONARA BY THEFEEDFEED | QUICK & EASY RECIPE ...
From thefeedfeed.com
4/5 (48)Servings 4
- In a large heat safe bowl, whisk together Parmesan, Pecorino-Romano, 3 egg yolks and whole eggs. Season with black pepper, then set aside.
- Bring a large pot of salted water to a boil. Add bucatini and cook until al dente, 9-11 minutes. Drain pasta, reserving 1 cup pasta water.
- Meanwhile, add guanciale to a large skillet and place over medium heat. Cook, stirring often, until fat is rendered and guanciale is golden, 8-10 minutes.
- Stir reserved pasta water into egg mixture to temper, then, working quickly, add cooked hot pasta and guanciale (including rendered fat). Toss until cheese has melted and eggs thicken into a creamy and glossy sauce. Adjust seasoning with salt and pepper. Divide between 4 bowls, nestling 1 egg yolk in each bowl, if desired. Garnish with more grated Parmesan and parsley, then serve immediately.
BUCATINI CARBONARA - WHATCHA COOKING GOOD LOOKING?
From whatchacookinggoodlooking.com
Reviews 1Category DinnerCuisine ItalianTotal Time 45 mins
- Put up a pot of water to boil for the pasta. In a large saute pan, crisp up the bacon. Make sure it’s crispy. Remove from the pan and when cool enough, dice small.
- Warm a shallow bowl by putting some very hot water in it. Drain the water and dry. Quickly crack the room temperature eggs into the bowl. Add both cheeses and whisk. Make sure they are mixed well. Set aside.
- In a large saute pan, over medium to medium low heat, add the olive oil. When hot, add the garlic, salt and pepper. Saute until the garlic starts to turn golden.
BUCATINI WITH LEMON CARBONARA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
5/5 (2)Category PastaServings 4Total Time 40 mins
- Pass the duck breast over the flame to remove any residual feathers, then remove the skin. Cut the skin into cubes and roast it in a 375°F oven until they become crispy cracklings. Bring a large pot of water to a boil, add salt and cook the bucatini.
- In the meantime, beat the egg yolks in a bowl with the cream, 2 tablespoons of grated Parmigiano, and a pinch of salt.
- Cut half of the duck breast into chunks and sauté in a non-stick pan for 30 seconds, then add the cracklings and remove from the heat.
- Strain the bucatini once al dente, return it to the hot pot, add the egg yolk mixture, chopped parsley, the duck breast, and cracklings.
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From recipes.net
1/5 Category PastaCuisine ItalianTotal Time 30 mins
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From dishesdelish.com
5/5 (16)Total Time 30 minsCategory PastaCalories 545 per serving
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