Linguini Alla 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 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

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

LINGUINE ALLA CARBONARA

Steps:

• Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
• Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
• Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
• Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.

SPAGHETTI ALLA CARBONARA

Steps:

• Bring a large pot of well salted water to a boil over medium heat.
• Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
• Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
• While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
• When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
• Serve immediately garnished with sliced scallions.
• Buonissimo!

SAUSAGE CARBONARA: LINGUINE ALLA CARBONARA DI SALSICCIA

Steps:

• With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
• Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
• In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

LIGHT LINGUINE CARBONARA

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat., Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.

PASTA ALLA CARBONARA

Steps:

• Grate a few big chunks of cheese and mix it together in a bowl. You should have around a cup here but adjust to your liking.
• Set the bacon up to fry in a cast-iron skillet. This needs to be a BIG skillet. Fry it slow so you have plenty of time to work on the rest of the ingredients. When it's done, set it aside and drain all the grease out of the skillet except for a small amount. The bacon should get done shortly before everything else. You'll need 5-8 strips, depending on how much you like.
• Put water on to boil for the pasta.
• Chop up 4 or 5 good-sized mushrooms in whatever size you'd like and mince the garlic.
• The water should be boiling at this point. Add in the pasta and cook to desired firmness. The pasta will cook further in the skillet so you may wish to boil it for slightly less time than normal.
• Brown the garlic and mushrooms with a little olive oil in a small frying pan.
• Add the cooked pasta and a small amount of the water to the cast-iron skillet that you fried the bacon inches There should be a little bit of grease left in there.
• Add the cheese and milk to the pasta and stir until partially melted.
• Add the mushroom/garlic mixture to the pasta and crumble the bacon onto it. A bit of the oil from the mushrooms can go in as well but avoid making it too greasy.
• Serve and season with salt and pepper.

LINGUINI ALLA CARBONARA

Steps:

• Prepare Linguini as per package directions for al dente.
• While Pasta is cooking, combine Beaten Eggs, milk, ground black pepper and Parsley. Also cut up Proscuitto. Once Pasta is cooked, drain and return to hot pasta pan and toss with the 2 TBSP of butter until pasta well coated, then add egg mixture to HOT pasta and continue to toss until pasta has cooked to linguini noodles, then add proscuitto and toss until added to noodles, and then add parmesano and toss. Best served 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.