SPAGHETTI ALLA CARBONARA TRADIZIONALI
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
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
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:
- Bring a pot of water to a boil to cook the pasta. Add the salt to the water.
- In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy.
- In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
- Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta.
- Garnish with grated pecorino Romano and extra black pepper.
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!
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.
SPAGHETTI ALLA CARBONARA
Steps:
- Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
- Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
- In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
- At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
- Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.
SPAGHETTI ALLA CARBONARA
"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
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.
TRADITIONAL SPAGHETTI ALLA CARBONARA
Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs-which are tossed, uncooked, into the hot pasta just before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
- Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Lightly beat eggs in a large serving bowl; set aside. Add pasta to skillet; toss. Transfer to eggs. Add cheeses and pancetta; toss. Season with pepper.
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
SPAGHETTI ALLA CARBONARA
Provided by Rick Marin
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 7 to 9 minutes.
- Just before the pasta is cooked, fry the pancetta in a large skillet until it is crisp and golden brown, 5 to 6 minutes. Drain the pasta well, reserving 1/4 cup of the cooking water. Carefully pour it into the skillet, then add the pasta, and heat, shaking the pan, for 1 minute. Add the grated cheese, the egg whites and pepper, and toss until they are fully incorporated.
- Divide the pasta among 4 heated serving bowls, and make a nest in the center of each. Gently drop an egg yolk into each nest, season with additional black pepper, and grate additional cheese on top. Serve immediately.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 39 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 635 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI ALLA CARBONARA
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
- Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.
- Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.
- Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.
SPAGHETTI ALLA CARBONARA
This is from an italian cookbook that i won at a social about 10 years ago. It's one of the easier recipes in the book. Very tasty.
Provided by sheri77
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions.
- Meanwhile, put butter and olive oil in small skillet over medium high heat.
- When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
- Add the white wine and continue cooking until it has been reduced by about half.
- Remove from heat and set aside.
- In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
- When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
- Toss until pasta is coated, then add the hot pancetta mixture.
- Toss again then serve at once.
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 4.7, Cholesterol 139, Sodium 86.3, Carbohydrate 32, Fiber 1.4, Sugar 1, Protein 8.4
SPAGHETTI ALLA CARBONARA
Steps:
- Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
- Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
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 ALLA CARBONARA
Another one of Angelo's dishes. Note that the cooked pasta needs to be added immediately to the raw egg mixture in order to cook the egg.
Provided by mermaidmagic
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling water until tender.
- Meanwhile, in a large frying pan, heat the oil over medium heat.
- Add the pancetta and cook until lightly browned, for 3-4 minutes.
- In a large bowl, beat the eggs with the cream until blended.
- Stir in half a cup of parmigiano cheese and pepper.
- Drain the pasta and pour into the bowl with the egg and cream mixture.
- Toss together.
- Add the pancetta and drippings and toss again to coat well.
- Serve immediately.
Nutrition Facts : Calories 796, Fat 35.3, SaturatedFat 19.2, Cholesterol 307.4, Sodium 437.8, Carbohydrate 88.2, Fiber 3.8, Sugar 2.5, Protein 30
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- In a 12- to 14-inch sauté pan, render and cook the guanciale until it is crispy and golden, 6 to 8 minutes. Do not drain the fat from pan and set aside.
- Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti, until tender yet al dente. Drain the spaghetti, reserving the pasta cooking water.
- 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 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.
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