Canadian Spaghetti Carbonara Recipes

SPAGHETTI ALLA CARBONARA

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

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
• Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
• In a bowl, whisk the eggs with the cheese and some salt and pepper.
• When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
• Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

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.

SPAGHETTI CARBONARA II

Steps:

• In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
• Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

SPAGHETTI CARBONARA

Steps:

• Add pasta to large pot of boiling water and cook until tender.
• In a medium skillet heat oil. Add the Canadian bacon, pine nuts, tomatoes and mix until well combined. Cook approximately 4 minutes or until the pine nuts and bacon are a light golden brown. Stir occasionally and remove from heat. Set aside.
• Using a medium bowl, stir together egg beaters, parsley, chives, pepper, and cheese. Set aside.
• Over a large heatproof bowl set your colander. Pour pasta and hot water into colander, this will heat the bowl. Lift colander to drain water from the pasta and pour the hot water out of the now heated bowl.
• IMMEDIATELY put paste in hot bowl and add the egg beater mixture. Toss pasta evenly to coat with egg mixture and set it. Add bacon mixture and toss again.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Add butter to drippings; heat until melted., Drain spaghetti; toss with eggs and cheese. Add to skillet; cook and stir over medium heat for 3-4 minutes or until eggs are set. Sprinkle with bacon.

SPAGHETTI CARBONARA I

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
• Scramble eggs in bacon drippings.
• Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.