SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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
SPAGHETTI ALLA CARBONARA
Steps:
- In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
- In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
- Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
- Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
MY SPAGHETTI CARBONARA
This rich Italian dish is high on my list of favorites! Not for the calorie conscious, but a wonderful treat! Adapted from Martha Stewart.
Provided by SkinnyMinnie
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil.
- In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
- Cook spaghetti in boiling water until al dente, about 8 minute.
- While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
- Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
- Add warm pancetta and fat from pan. Toss well.
- Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
Nutrition Facts : Calories 619.1, Fat 30.6, SaturatedFat 16.5, Cholesterol 223.5, Sodium 921.6, Carbohydrate 59.7, Fiber 2.5, Sugar 1.8, Protein 25.4
SPAGHETTI CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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
A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
SPAGHETTI CARBONARA
Take just 20 minutes for simply delicious Spaghetti Carbonara. Cream cheese, bacon, onion, Parm and zesty dressing add Italian restaurant-worthy flavor.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir bacon and onions in large skillet on medium heat 8 min. or until bacon is crisp and onions are tender. Remove bacon mixture from skillet; drain. Wipe skillet with paper towel.
- Drain spaghetti. Immediately add to skillet along with the bacon mixture and all remaining ingredients; toss until cream cheese is completely melted and mixture is well blended.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 3 g, Protein 13 g
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
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
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 CARBONARA I
This is a favorite supper dish that's quick and easy to make. I double it for our family of 4 growing boys. We serve it all up and then add on the goodies that are left in the bottom of the bowl - there's always bacon and eggs left down there.
Provided by Marian Collins
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 600.5 calories, Carbohydrate 57.7 g, Cholesterol 163.2 mg, Fat 27.7 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 8.2 g, Sodium 832.1 mg, Sugar 2.4 g
More about "my spaghetti carbonara recipes"
BEST SPAGHETTI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Total Time 30 minsServings 4-6Calories 625 per serving
- Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
- Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.
- When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.
SPAGHETTI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 363 per servingServings 4
- Combine the broth, wine, butter, and garlic in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat, and simmer for 1 minute. Remove from heat; stir in egg substitute, salt, and pepper. Add pasta; toss well. Stir in bacon and cheese; toss well.
THE BEST SPAGHETTI CARBONARA RECIPE - SKINNYTASTE
From skinnytaste.com
EASY CARBONARA | JAMIE OLIVER
From jamieoliver.com
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
19 MOST POPULAR SPAGHETTI RECIPES - IZZYCOOKING
From izzycooking.com
AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
CLASSIC SPAGHETTI CARBONARA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
AMERICAN SPAGHETTINI CARBONARA | RICARDO
From ricardocuisine.com
SPAGHETTI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI CARBONARA RECIPE | MYRECIPES
From myrecipes.com
CARBONARA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ONE POT SPAGHETTI CARBONARA - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
BEST SPAGHETTI CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA
From delish.com
SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
PASTA CARBONARA RECIPES | ALLRECIPES
From allrecipes.com
PASTA ALLA CARBONARA | FOODTALK
From foodtalkdaily.com
CARBONARA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PASTA CARBONARA (THE BEST) | RICARDO
From ricardocuisine.com
PASTA CARBONARA RECIPE | MYRECIPES
From myrecipes.com
BEST SPAGHETTI ALLA CARBONARA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPAGHETTI CARBONARA - DAMN DELICIOUS
From damndelicious.net
SPAGHETTI A LA CARBONARA RECIPE - THERESCIPES.INFO
From therecipes.info
TRADITIONAL ITALIAN SPAGHETTI CARBONARA - RECIPES FROM ITALY
From recipesfromitaly.com
CHICKEN CARBONARA RECIPE
From simplyrecipes.com
SPAGHETTI CARBONARA - SIMPLE AND DELICIOUS - COOKTHESTORY
From cookthestory.com
GREAT GUSTO! CHECK OUT CREAMY CARBONARA AT GUELPH RESTO
From thestar.com
RECIPE FOR SPAGHETTI CARBONARA: THE ORIGINAL ONE
From olivetreehill.com
EASY SPAGHETTI CARBONARA {IN JUST 20 MINUTES!} - THE SEASONED MOM
From theseasonedmom.com
SPAGHETTI CARBONARA - I AM BAKER
From iambaker.net
THE PERFECT SPAGHETTI CARBONARA - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE MY TRADITIONAL SPAGHETTI CARBONARA RECIPE
From seasonedandsalted.com
SPAGHETTI CARBONARA RECIPE - VINCENZO'S PLATE
From vincenzosplate.com
SPAGHETTI CARBONARA FOR ONE — ALISON ROMAN
From alisoneroman.com
SPAGHETTI CARBONARA RECIPE FOR TWO - A FLAVOR JOURNAL
From aflavorjournal.com
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BEST SPAGHETTI CARBONARA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #european #italian #pasta-rice-and-grains #spaghetti
You'll also love