Rick Steins Spaghetti Alla Carbonara Recipes

RICK STEIN'S SPAGHETTI ALLA CARBONARA

Rick Stein's Spaghetti Alla Carbonara image

Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan.

Provided by Snowbunny Andorra

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

400 g dried spaghetti
175 g piece smoked pancetta, without rind
2 tablespoons extra virgin olive oil
2 finely chopped garlic cloves
2 tablespoons flat leaf parsley, finely chopped
3 large eggs, beaten
50 g pecorino cheese, finely grated
salt and black pepper

Steps:

Cook the pasta in salted boiling water until al dente.
Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
Add the garlic and parsley, heat for a few more seconds then remove from the heat.
Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
Serve with the remaining cheese sprinkled on top.

Nutrition Facts : Calories 589, Fat 15.6, SaturatedFat 4.5, Cholesterol 171.6, Sodium 209.6, Carbohydrate 86.5, Fiber 3.7, Sugar 2.4, Protein 23.7

SPAGHETTI ALLA CARBONARA

Spaghetti Alla Carbonara image

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

Provided by Michelle Figueroa

Categories Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
1/2 lb bacon, slices halved length-wise, then cut crosswise into 1/4-inch pieces (6 to 8 slices)
1/2 cup dry white wine
3 large eggs
2 ounces parmesan cheese, finely grated (3/4 cup)
3/4 ounce pecorino romano cheese, finely grated (about 1/4 cup)
3 small garlic cloves, pressed through garlic press
1 lb spaghetti
table salt & fresh ground pepper (see note)

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 aroma has cooked off and wine 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; set aside.
When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. 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 (see below) 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 966.7, Fat 50, SaturatedFat 15.2, Cholesterol 215.2, Sodium 813.6, Carbohydrate 88.1, Fiber 3.7, Sugar 2.8, Protein 33.5

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