SPAGHETTI CARBONARA RECIPE
This is a proper Spaghetti Carbonara recipe, the authentic way Italian home cooks and restaurant chefs make Spaghetti alla Carbonara.
Provided by Easy Weeknight
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta per the package instructions until al dente. In a bowl, beat the eggs lightly, then combine the eggs with freshly grated Parmesan cheese, salt and ground black pepper together. Stir to mix well. Cut the bacon into big pieces. Heat the olive oil in a skillet and fry the bacon until crispy. When the spaghetti is ready, drain and add the spaghetti to the skillet with the bacon. Stir to mix well. Remove the skillet from heat. Allow to cool slightly, about 1 minute. Add the egg and cheese mixture. Stir to coat the spaghetti. Top the Spaghetti Carbonara with the chopped parsley. Add some freshly grated Parmesan cheese before serving, if you like.
Nutrition Facts : Calories 612 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 48 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 3, Sodium 2164 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
QUICK CREAMY TASTY CARBONARA
Really quick and very very tasty carbonnara recipe
Provided by lukewild1982
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
- As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
- By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
- Add some olive oil to the saute pan, once the oil is warm add the bacon.
- Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
- Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
- Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
- Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata
CHEESY-PLEASY CARBONARA
While attempting to make a carbonara with no eggs I found my sauce a little runny, adding cheese to the sauce made it perfect!
Provided by Nikki
Categories Pasta Carbonara
Time 30m
Yield 4
Number Of Ingredients 8
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 and set aside.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towel and chop into small pieces when cool enough to handle.
- Drain bacon fat from the pan and discard. Wipe the pan clean with a paper towel and pour in chicken stock and sour cream. Cook and stir over medium heat until bubbling, about 5 minutes. Add peas and cook until heated through, 2 to 3 minutes. Mix in shredded mozzarella cheese until well combined and melted. Season with pepper. Add cooked pasta and toss until covered in sauce. Mix in bacon pieces.
- Serve sprinkled with Parmesan cheese and more pepper, if desired.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 50.8 g, Cholesterol 60.6 mg, Fat 24.6 g, Fiber 3.4 g, Protein 23.6 g, SaturatedFat 12.5 g, Sodium 958.4 mg, Sugar 4.1 g
CHEESY-PLEASY CARBONARA
While attempting to make a carbonara with no eggs I found my sauce a little runny, adding cheese to the sauce made it perfect!
Provided by Nikki
Categories Pasta Carbonara
Time 30m
Yield 4
Number Of Ingredients 8
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 and set aside.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towel and chop into small pieces when cool enough to handle.
- Drain bacon fat from the pan and discard. Wipe the pan clean with a paper towel and pour in chicken stock and sour cream. Cook and stir over medium heat until bubbling, about 5 minutes. Add peas and cook until heated through, 2 to 3 minutes. Mix in shredded mozzarella cheese until well combined and melted. Season with pepper. Add cooked pasta and toss until covered in sauce. Mix in bacon pieces.
- Serve sprinkled with Parmesan cheese and more pepper, if desired.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 50.8 g, Cholesterol 60.6 mg, Fat 24.6 g, Fiber 3.4 g, Protein 23.6 g, SaturatedFat 12.5 g, Sodium 958.4 mg, Sugar 4.1 g
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