Pasta Alla Carbonara Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

PASTA CARBONARA



Pasta Carbonara image

Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!

Provided by Elise Bauer

Categories     Quick and Easy     Restaurant Favorite     Bacon     Carbonara     Egg     Italian     Pancetta     Parmesan     Pasta     Spaghetti

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti (or bucatini or fettuccine)
Salt and black pepper to taste

Steps:

  • Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
  • Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
  • Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Nutrition Facts : Calories 447 kcal, Carbohydrate 25 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 413 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Salt
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias

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!

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
8 ounces pancetta or thick bacon, diced
4 large eggs, at room temperature
1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
Kosher salt
1 pound spaghetti

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.

ARTICHOKE CARBONARA



Artichoke Carbonara image

Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.

Provided by Anna Francese Gass

Categories     dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 pound spaghetti
4 ounces guanciale or pancetta
2 tablespoons extra-virgin olive oil, plus more for garnish
12 ounces frozen or canned artichoke quarters, defrosted or drained
6 large egg yolks, plus 4 yolks for an optional garnish
1/4 cup freshly grated Pecorino Romano, plus more for garnish

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  • While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
  • Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
  • Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
  • Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
  • While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
  • Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  • Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

SPAGHETTI ALLA CARBONARA TRADIZIONALI



Spaghetti Alla Carbonara Tradizionali image

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

Provided by Andry008

Categories     World Cuisine Recipes     European     Italian

Time 27m

Yield 4

Number Of Ingredients 6

1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 egg
¾ cup grated Pecorino-Romano cheese
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g

CLASSIC CARBONARA WITH PANCETTA



Classic Carbonara with Pancetta image

This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.

Provided by KMOMMYZ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 13

4 eggs, lightly beaten
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, chopped
½ pound sliced pancetta, chopped
½ teaspoon ground nutmeg
½ cup pine nuts, toasted
½ teaspoon salt
1 teaspoon black pepper
¾ cup chopped Italian flat leaf parsley
½ cup freshly grated Parmesan cheese

Steps:

  • Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
  • Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
  • Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
  • Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g

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

PASTA CARBONARA



Pasta Carbonara image

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips
1 large egg, plus 3 egg yolks
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 pound spaghetti

Steps:

  • In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
  • Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

SPAGHETTI ALLA CARBONARA



Spaghetti Alla Carbonara image

"This is a swift and yummy recipe that I received from a dear friend," Roni Goodell says about her fast-to-fix brunch dish. "My family asks for it often," adds the Spanish Fork, Utah cook.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3-4 servings.

Number Of Ingredients 5

1 package (7 ounces) thin spaghetti
10 bacon strips, diced
1/3 cup butter, cubed
2 eggs, lightly beaten
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 515 calories, Fat 31g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 721mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

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

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

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

More about "pasta alla carbonara recipes"

PASTA ALLA CARBONARA - RECIPE | EATALY
pasta-alla-carbonara-recipe-eataly image
Set aside. Bring a large pot of water to a boil and season with salt until as salty as the sea. Add the pasta to the pot, cook until al dente, then transfer the pasta …
From eataly.com
Estimated Reading Time 1 min


SPAGHETTI ALLA CARBONARA - TRADITIONAL ITALIAN RECIPE ...
2021-05-11 Spaghetti alla carbonara (or pasta alla carbonara) is a typical Italian dish made with spaghetti, eggs, cheese and guanciale (or pancetta). What is spaghetti alla carbonara? Spaghetti alla carbonara, also known as carbonata, is traditionally from the Lazio region, more precisely from Rome. It’s considered cucina povera (“recipes of the poor”), given its short …
From 196flavors.com


BEST SPAGHETTI CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA
2021-10-24 Add garlic to skillet and cook until fragrant, about 1 minute. Add cooked pasta and toss until fully coated in bacon fat. Remove from heat. …
From delish.com


PASTA ALLA CARBONARA | AUTHENTIC ROMAN RECIPE
2019-03-21 Mix egg yolks and cheeses in a bowl, season with freshly cracked black pepper. Add pasta to boiling water, stirring every 2 minutes. Cook pasta 3 minutes before ‘al dente’ (see package for cooking time). Keep 1-2 cups of pasta water in a pitcher or glass. Strain the pasta. Add the pasta to the guanciale (or bacon) fat.
From exauoliveoil.com


SPAGHETTI PASTA ALLA CARBONARA - AUTHENTIC ITALIAN RECIPES
First, start the water to boil for the pasta. Once boiling, add two pinches of salt to the water, and then cook the pasta until it al dente. While the water boils, grab a large a saucepan and heat the oil. Once hot, add the pancetta, turning occasionally, until it becomes brown and crispy on all sides – about 5-10 minutes.
From authenticitalianrecipes.com


TRADITIONAL ITALIAN SPAGHETTI CARBONARA - RECIPES FROM ITALY
2021-04-06 Remember: 1 liter (4 cups) of water for every 100 g (3,50 oz) of pasta and 15 g (1 tablespoon) of coarse salt per liter (4 cups) of water. Cut the guanciale into small pieces (cubes, slices… as you prefer) then cook in a skillet over medium heat for about 2 to 3 minutes. Stir occasionally so that it cooks evenly.
From recipesfromitaly.com


SPAGHETTI ALLA CARBONARA; RECIPE FROM ROME – THE PASTA …
2019-03-25 Lightly beat the eggs and/or egg yolks in a large bowl with the grated cheese and black pepper. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat the pasta. Take off the heat. Allow to cool slightly (so the egg won't be scrambled). Then add the egg and cheese mixture.
From the-pasta-project.com


PASTA CARBONARA RECIPES | ALLRECIPES
21. Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan. Fettuccini Carbonara.
From allrecipes.com


PASTA ALLA CARBONARA | WILLIAMS SONOMA
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions.
From williams-sonoma.ca


CLASSIC CARBONARA RECIPE - LA CUCINA ITALIANA
2022-02-15 Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain. Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.
From lacucinaitaliana.com


CARBONARA RECIPE - GREAT ITALIAN CHEFS
print recipe. 1. Cook the spaghetti in salted boiling water for 8–10 minutes. 2. Meanwhile, mix together the Parmesan and egg yolks in a small bowl and set aside. 3. Cook the pancetta in a large frying pan until crispy. Once cooked, reserve the pancetta and the fat that has been released during cooking separately. 4.
From greatitalianchefs.com


SPAGHETTI ALLA CARBONARA - COOKING WITH NONNA
boil the pasta in water (4 quarts) salt water as desired. Boil the pasta al dente. while the pasta is cooking, in a bowl beat well the eggs with a little salt and pecorino and some fresh pepper. in a pan fry the guanciale with a little EV olive oil. when pasta is ready, drain it and quickly add the guanciale along with oil and eggs from the top.
From cookingwithnonna.com


CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
2020-03-03 While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of …
From anitalianinmykitchen.com


AUTHENTIC ITALIAN PASTA CARBONARA - ITALIAN KITCHEN ...
Start by bringing a pot of water to a boil. When the pasta is boiling, add 2 tablespoons of salt and put in the spaghetti. Meanwhile, heat a cast-iron skillet and add the bacon, cut into strips. Let it brown. Meanwhile, whisk the egg yolk with the pecorino. Add 2 …
From italiankitchenconfessions.com


HOW TO MAKE PASTA ALLA CARBONARA | THE CLASSIC APPROACH TO ...
Put the pasta into the boiling pot of water. Let it boil for ten to eleven minutes or until al dente and twist it around. To know if it is al dente, it has to be firm to the bite as well as soft, but not super chewy. If you throw the pasta anywhere and it sticks, it most likely means you have overcooked it.
From spoonuniversity.com


CARBONARA - WIKIPEDIA
Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper.The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, …
From en.wikipedia.org


PASTA CARBONARA (THE BEST) | RICARDO
Preparation. In a large skillet over medium-high heat, brown the pancetta in the oil. Add the pepper and cook 1 minute longer. Set the pancetta aside, leaving the cooking fat in the skillet. In a pot of lightly salted water, cook the pasta for 5 minutes or until slightly tender but still firm at the centre. Reserve 1½ cups (375 ml) of the ...
From ricardocuisine.com


KATIE PARLA’S AUTHENTIC RECIPE FOR PASTA ALLA CARBONARA
Method 2: In The Pan. 1. Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown, about 8 minutes. Remove from the heat and allow the meat and rendered fat to cool in the pan.
From amexessentials.com


RECIPE: AUTHENTIC SPAGHETTI ALLA CARBONARA | KITCHN
2020-01-29 Alex Schaumburg ( @Alex60173 ): Peppered bacon, aged asiago, cream, eggs, home made tagliatelli, parsley, garlic, and orange zest. (Image credit: Sara Kate Gillingham) So, how do you make spaghetti alla carbonara? Obviously there are many, but here is my way. As always, leave your thoughts in the comments. Sara Kate Gillingham.
From thekitchn.com


PASTA ALLA CARBONARA | FOODTALK
2022-05-11 Cook pasta as directed on package Heat extra virgin olive oil in a large saute pan over medium heat. Add diced pancetta or bacon, cook until crispy.
From foodtalkdaily.com


PASTA ALLA CARBONARA — JULIA OSTRO
2019-03-12 Here is my recipe for how I make pasta alla carbonara. Serves 4 . Ingredients . 100 g pecorino romano, finely grated, plus extra to serve. 1 whole egg + 4 egg yolks, lightly beaten. 1 tsp black peppercorns, toasted and crushed. 180 g guanciale, cut into lardons. 350 g pasta of your choice such as spaghetti, tonnarelli, rigatoni. Method 1.
From julia-ostro.com


PASTA ALLA CARBONARA | WILLIAMS SONOMA
2021-01-26 Set aside. In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package ...
From williams-sonoma.com


RIGATONI ALLA CARBONARA – THE PASTA QUEEN
Bring 6 quarts of water to a boil. Once boiling, generously salt the water. At the same time, heat a large skillet over medium flame. Dice the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and the rendered fat is glistening in the …
From thepastaqueen.cooking


SPAGHETTI ALLA CARBONARA RECIPE - PASTA.COM
Heat a non-stick pan over medium heat and brown them for about 10 minutes, often stirring with a wooden spoon. Place spaghetti in the boiling water, and after approx 30 seconds, stir and press them so they are entirely covered with water. In a bowl, combine egg yolks and grated Pecorino cheese. Remove the skillet with guanciale from the heat.
From pasta.com


PASTA CARBONARA | RICARDO
In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot. Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine. In a bowl, combine the eggs with 125 ml (½ cup) of the cooking ...
From ricardocuisine.com


TRADITIONAL PASTA CARBONARA RECIPE - ITALIAN PASTA ALLA ...
In the meantime, beat 4 egg yolks and 1 white, add salt and pepper, 3/4 of the grated parmesan cheese, and the Pecorino Romano cheese. Mix it well, and leave it on the side. When the pasta is getting ready, add 2-3 tablespoons of water to the eggs and stir it right away! This will help the sauce stay creamy!
From europedishes.com


PASTA CARBONARA RECIPE | MICHELE ROMANO RECIPES
In a large fry pan, fry bacon well in oil and butter. Add in capicola just before bacon is cooked, stir fry 1 min. Add purple onion green pepper and mushrooms, stir fry on low heat 3 to 4 minutes. Meanwhile in a bowl, whisk together cream, eggs and Romano cheese until smooth and creamy. Add in salt, pepper and 2 tbsp of parsley into egg mixture.
From micheleromanorecipes.com


SPAGHETTI ALLA CARBONARA RECIPE - MARIO BATALI | FOOD & WINE
Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, about 1 …
From foodandwine.com


SPAGHETTI CARBONARA RECIPE - LA CUCINA ITALIANA
2020-04-06 1. To make classic carbonara, first cut the guanciale into 1/4-inch layers, then into long, 2-inch strips. 2. Combine the egg yolks with the grated cheeses and a pinch of black pepper. If desired, add 2 tbsp milk for a creamier sauce. 3. Brown the strips of guanciale for 2 minutes until crisp in a hot frying pan, then turn off the heat and ...
From lacucinaitaliana.com


SPAGHETTI ALLA CARBONARA | CIAO ITALIA
Directions. Fill a pasta pot with 4 quarts water and bring to a boil. Add 1 tablespoon salt and stir it into the water. Meanwhile in a saute’ pan large enough to hold the cooked spaghetti, cook the guanciale or pancetta in 1tablespoon extra virgin olive oil or lard until the guanciale or pancetta is crispy. Turn heat down to simmer and set aside.
From ciaoitalia.com


SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
2021-03-12 Directions. Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente. Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. Vicky Wasik.
From seriouseats.com


SPAGHETTI CARBONARA: RECIPE AND TIPS BY THE PASTA QUEEN ...
2020-10-17 Whisk the egg yolks in a small bowl, then add the pecorino cheese and pepper and mix until the ingredients are well combined. When the pasta is perfect, scoop out about 1 cup of the pasta water, set aside, then drain the pasta. Bring the guanciale pan back to a low heat and toss in the drained spaghetti.
From lacucinaitaliana.com


CLASSIC CARBONARA RECIPE | BON APPéTIT
2020-04-16 Step 3. Cut guanciale into 1x½x¼" pieces. Arrange in reserved skillet and drizzle with a little oil. Set over medium heat and cook, stirring …
From bonappetit.com


SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!) - INSIDE THE ...
2020-03-26 Step by step recipe photos and instructions. Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7 minutes) (photo 1). Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy …
From insidetherustickitchen.com


PASTA ALLA CARBONARA – NICK STELLINO
Directions. 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... (continued)
From nickstellino.com


PASTA ALLA CARBONARA | RECIPES | DELIA ONLINE
Method. First heat some pasta bowls ready for serving. Then in a large saucepan heat 2.25 litres of salted water and bring it up to a good fierce boil, then add the pasta and boil briskly, uncovered for 9-10 minutes until al dente. Meanwhile, heat a frying pan and fry the pancetta without any extra oil until it’s crisp and golden, about 5 ...
From deliaonline.com


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     #occasion     #main-dish     #eggs-dairy     #pasta     #vegetables     #european     #italian     #cheese     #stove-top     #dietary     #one-dish-meal     #pasta-rice-and-grains     #taste-mood     #savory     #equipment     #presentation     #served-hot

Related Search