Spaghetti Carbonara Dinner For Two Recipes

SPAGHETTI ALLA CARBONARA FOR TWO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente (about 2 minutes less than package instructions).
• While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Reserve.
• Heat the oil in a large skillet, over medium-high heat. Add the diced pancetta and cook until crispy and golden brown, about 5 minutes. Remove the pan from heat and reserve the pancetta with about 3 tablespoons of the rendered fat.
• When the pasta is done, drain it in a colander set over a large mixing bowl, letting the hot pasta water heat the bowl. Reserve 1 cup of the starchy water.
• Discard the water and use that bowl to toss the pasta with the pancetta, reserved fat, egg mixture and 1/2 cup pasta water. Work quickly, tossing vigorously and adding more pasta water if necessary, until the sauce is silky and the cheese has melted completely. You can add more salt and pepper if needed.
• Garnish with chopped parsley and serve with extra Parmigiano Reggiano at the table.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

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.

AVOCADO CARBONARA FOR TWO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
• Ladle 1 cup pasta cooking water into a bowl; set aside.
• Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
• Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
• Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

SPAGHETTI CARBONARA FOR TWO

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.

SPAGHETTI CARBONARA (DINNER FOR TWO)

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big pinch of salt then add spaghetti. Cook as directed on the package until al dente, about 8-10 minutes. Reserve 2 tablespoons pasta water then drain into colander.
• While the pasta is cooking, heat olive oil in a large skillet. Once hot, add the bacon and onion. Cook the bacon until crispy and onions are softened, about 5 minutes. Add the garlic and cook 1 minute.
• Remove from the heat and add the hot, cooked spaghetti. Stir until the noodles are coated.
• In a small bowl, whisk together the egg, cheese, and reserved pasta water. Make a well in the middle of the spaghetti and add the egg mixture, mixing quickly until the egg is cooked. Keep stirring to avoid scrambling the egg. Serve with black pepper and parsley on top.