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.
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
PASTA CARBONARA
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
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 WITH SAUSAGE ALLA CARBONARA
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
- Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
- Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams
RECIPE: SPAGHETTI CARBONARA WITH KALE AND HAZELNUTS
Though our carbonara still has all the classic ingredients-egg yolks, Parmesan, olive oil and guanciale-we add hazelnuts and kale to make a fall version of one of our favorite pastas.
Provided by Tasting Table Staff
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Place the hazelnuts on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Let cool and roughly chop.
- Meanwhile, in a medium skillet over medium heat, add the guanciale (or pancetta, if using) and cook, stirring occasionally until the fat begins to render and becomes crisp, 10 to 12 minutes. Using a slotted spoon, transfer the guanciale to a bowl and set aside. Reserve the fat in a separate bowl and let cool.
- In a large serving bowl, whisk the yolks, Parmesan, olive oil, black pepper and reserved guanciale fat. Set aside.
- Prepare an ice bath and bring both a large and a medium pot of salted water to a boil. Add the kale to the medium pot and cook until tender, 3 to 4 minutes. Transfer the kale to the ice bath and let cool, 30 seconds to 1 minute. Drain and squeeze out any excess water. Add the pasta to the large pot and cook until al dente, 8 to 9 minutes. Drain the pasta, reserving ½ cup of the pasta water, and transfer the pasta to the egg mixture.
- Toss the pasta with the egg mixture, adding pasta water to create a creamy sauce. Zest half of the lemon over the pasta and add the guanciale pieces, kale and hazelnuts, and toss. Taste and adjust the seasoning with salt and pepper. Top with more Parmesan and serve immediately.
Nutrition Facts : Calories 1075 calories, Carbohydrate 98 g carbohydrates, Cholesterol 239 mg cholesterol, Fat 56 g fat, Fiber 8 g fiber, Protein 46 g protein, SaturatedFat 18 g saturated fat, ServingSize 0 g, Sodium 995 mg, Sugar 6 g, TransFat 0 g
SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE
Steps:
- Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
- In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side. This Recipe Appears In One-Pot Wonders: Spaghetti alla Carbonara with Kale
Nutrition Facts : Calories 706 kcal, Carbohydrate 78 g, Cholesterol 203 mg, Fiber 5 g, Protein 33 g, SaturatedFat 10 g, Sodium 798 mg, Sugar 5 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPAGHETTI ALLA CARBONARA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the spaghetti to boiling salted water.
- Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
- In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
- When the spaghetti is at the 'al dente' stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
- Plate and garnish each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately.
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.
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
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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