Spaghetti Alla Carbonara The Traditional Italian Recipes

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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

SPAGHETTI ALLA CARBONARA



Spaghetti Alla Carbonara image

Spaghetti alla carbonara (or pasta alla carbonara) is a typical Italian dish made with spaghetti, eggs, cheese, and guanciale (bacon).

Provided by Hands Doing Things

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 12

16 oz. spaghetti
2 egg yolks
2 whole eggs
4 oz. parmesan ((or Pecorino Romano))
8 oz. guanciale ((or pancetta or bacon), cut into thin strips)
Extra virgin olive oil
2 tablespoons butter ((optional))
Salt
Black pepper (freshly ground)
2 oz. freshly grated Parmesan ((or Pecorino Romano))
Large frying pan
Kitchen tongs

Steps:

  • Break egg yolks and whole eggs into a large bowl.
  • Then grate the Parmesan directly on the eggs. Season with salt and pepper.
  • Mix and set aside.
  • Cut the guanciale into thin strips.
  • Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired).
  • Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips.
  • Lower the heat, and cook for 5 minutes, stirring regularly. Set aside.
  • Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon.
  • Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated.
  • Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture.
  • Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe.
  • Mix everything gently with kitchen tongs.

Nutrition Facts : Calories 1103 kcal, Carbohydrate 87 g, Protein 40 g, Fat 65 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1260 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

TRADITIONAL ITALIAN SPAGHETTI CARBONARA



Traditional Italian Spaghetti Carbonara image

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of this authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like scrumbled eggs or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Provided by Recipes from Italy

Categories     pasta recipes

Time 30m

Yield 4

Number Of Ingredients 5

350 g (12 oz) of spaghetti
200 g (7 oz) of guanciale
4 whole medium eggs (1 egg each yeld)
100 g ((1 cup + 1 tablespoon) of grated Pecorino Romano cheese
ground black pepper

Steps:

  • Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
  • Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
  • Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
  • With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
  • When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
  • With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.

Nutrition Facts : ServingSize 100 g, Calories 379 cal

SPAGHETTI ALLA CARBONARA RECIPE



Spaghetti alla Carbonara Recipe image

Provided by Phil Torre

Time 25m

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped fine
4 ounces guanciale or pancetta, chopped coarsely
1/4 cup white wine
1 pound spaghetti
4 large egg yolks
1/2 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large sautè pan over medium-high heat. Add the guanciale or pancetta and cook until the fat starts to render about 3 minutes. Then add the shallots and continue to cook until the shallots are translucent and the guanciale is browned and crispy, 3-4 minutes.
  • Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Remove from heat while you cook the pasta.
  • Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Reserve 1/2 cup of the pasta cooking water. Drain and add the pasta to the sautè pan and place it back over medium heat.
  • Add the egg yolks, Pecorino Romano cheese, black pepper and reserved pasta water, and stir vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.

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

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

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

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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.

TRADITIONAL SPAGHETTI ALLA CARBONARA



Traditional Spaghetti alla Carbonara image

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

Coarse salt
1 pound spaghetti
4 ounces pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino
Romano cheese
Freshly ground pepper

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.

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