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
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.
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.
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- 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.
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- 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.
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