SPAGHETTI ALLA CARBONARA FOR TWO
Italian Spaghetti alla Carbonara is a pasta dish that everybody should know how to make at home! Follow my tips and you'll only need a few staple ingredients to make the easiest, creamiest, cheesiest Carbonara of your life. No cream necessary!
Provided by Olivia's Cuisine
Categories Main Courses
Time 15m
Number Of Ingredients 9
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
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 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
TWO-STEP CARBONARA
The classic quick, creamy sauce - but made without cream
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
- Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 2.11 milligram of sodium
SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
SPAGHETTI CARBONARA FOR TWO
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. "As a zippy side or light entree, you simply can't beat it for simplicity," she notes. Serve with a tossed green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
SPAGHETTI CARBONARA (DINNER FOR TWO)
Have an easy romantic dinner at home with Spaghetti Carbonara For Two with bacon and cheese! Serve it with white wine and dessert for a stay-in date night.
Provided by Carla Cardello
Categories Pasta, Rice, + Grains
Time 35m
Number Of Ingredients 8
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.
SPAGHETTI CARBONARA
The secret to carbonara is timing and heat - the latter of which you need very little. To be successful, have all your ingredients ready at the same time that the pasta is ready. Once you drain it, toss everything together off the heat (emphasis on off the heat) and the hot pasta will provide just enough warmth to cook the eggs through and make a beautiful silky sauce. It's when you try to mix everything together over the heat that you end up with scrambled egg spaghetti.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of salted water over high heat and bring it to a boil. Place a medium skillet over medium heat with the bacon. Gently cook the bacon, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon from the skillet and drain it on a paper towel. Reserve the drippings in the pan.
- When the bacon is just about ready, drop the pasta into the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve about 1/2 cup of the pasta water before draining it.
- In a large mixing bowl whisk together the egg yolks, whole egg, cream and pepper. Reserve until the pasta is ready.
- Drain the cooked pasta well and add it to the reserved egg mixture along with about 1/4 cup of the reserved pasta water and 1 tablespoon of drippings from the bacon. Immediately begin tossing the pasta to evenly coat it with the egg mixture. While continuing to toss the pasta constantly, add the cheese in two additions (along with some more of the reserved pasta water if the mixture looks dry). Add in the reserved bacon. After tossing the pasta for about 30 seconds total, the mixture will come together as a silky sauce.
- Serve the pasta immediately garnished with the parsley, if desired.
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