Dead Good Spaghetti Carbonara Recipes

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ULTIMATE SPAGHETTI CARBONARA RECIPE



Ultimate spaghetti carbonara recipe image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

  • Put a large saucepan of water on to boil.
  • Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  • Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  • Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  • Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  • While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  • Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  • Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  • Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium

CHEF JOHN'S SPAGHETTI ALLA CARBONARA



Chef John's Spaghetti alla Carbonara image

Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 11

4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

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.

Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g

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

DEAD GOOD SPAGHETTI CARBONARA



Dead Good Spaghetti Carbonara image

A quick and yummy pasta that can be served as the main course or as a side dish. From the BBC website. I like that this sauce is not overloaded with butter and does not use olive oil. Instead, it highlights the bacon, onion and cheese flavors.

Provided by Kats Mom

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces spaghetti
1 tablespoon butter
1 small onion, finely chopped (may use shallots)
2 garlic cloves, finely chopped
6 slices bacon, chopped
2 eggs
5/8 cup cream
1 ounce parmesan cheese, finely grated
salt and black pepper, to taste

Steps:

  • Boil a large pan of water and cook the pasta following the packet instructions.
  • Meanwhile, heat butter in a small frying pan and cook the onions, garlic and bacon for 5-7 minutes until golden.
  • Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper.
  • Drain the spaghetti and return to the pan, off the heat.
  • Add the onion and egg mixtures and toss together until the pasta is evenly coated.
  • Serve with the rest of the parmesan sprinkled on top.
  • Add black pepper and salt if desired.

CREAMY SPAGHETTI CARBONARA



Creamy Spaghetti Carbonara image

Make and share this Creamy Spaghetti Carbonara recipe from Food.com.

Provided by Steve_G

Categories     European

Time 30m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1/2 lb bacon, diced into 1/4 -inch pieces (6 to 8 slices)
1/2 cup dry white wine
3 large eggs
3/4 cup grated parmesan cheese (, about 2 ounces)
1/4 cup grated pecorino romano cheese (, about 3/4 ounce)
3 cloves garlic, pressed through garlic press or minced to paste
1 lb spaghetti
salt
ground black pepper

Steps:

  • Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
  • Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
  • While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
  • Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
  • Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
  • Remove from heat and cover to keep warm.
  • Beat eggs, cheeses, and garlic together with fork in small bowl.
  • When water comes to boil, add pasta and 1 tablespoon table salt, stir.
  • Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
  • Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
  • Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
  • Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
  • Serve immediately.

Nutrition Facts : Calories 642.6, Fat 33.1, SaturatedFat 10.1, Cholesterol 129.7, Sodium 547.5, Carbohydrate 58.7, Fiber 2.5, Sugar 2.4, Protein 22.4

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