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
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 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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
SPAGHETTI CARBONARA (SUPER RICH) [1120]
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.
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
ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
More about "spaghetti carbonara super rich 1120 recipes"
THE BEST SPAGHETTI CARBONARA RECIPE - SKINNYTASTE
From skinnytaste.com
Ratings 47Calories 422 per servingCategory Dinner
- In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
- Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
- At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
PASTA CARBONARA RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SPAGHETTI CARBONARA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SPAGHETTI CARBONARA - AHEAD OF THYME
From aheadofthyme.com
BEST PASTA CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA
From thepioneerwoman.com
PASTA CARBONARA - COOKING CLASSY
From cookingclassy.com
TRADITIONAL ITALIAN SPAGHETTI CARBONARA - RECIPES FROM ITALY
From recipesfromitaly.com
SIMPLE SPAGHETTI CARBONARA RECIPE - SAVORY NOTHINGS
From savorynothings.com
SPAGHETTI CARBONARA - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SPAGHETTI CARBONARA {QUICK & EASY} - SPEND WITH PENNIES
From spendwithpennies.com
SPAGHETTI CARBONARA RECIPE (20 MINUTE MEAL!) - BELLY FULL
From bellyfull.net
CARBONARA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
EASY CARBONARA | JAMIE OLIVER
From jamieoliver.com
EASY SPAGHETTI CARBONARA {IN JUST 20 MINUTES!} - THE …
From theseasonedmom.com
SPAGHETTI CARBONARA - DAMN DELICIOUS
From damndelicious.net
QUICK AND EASY SPAGHETTI CARBONARA - THE SOUTH AFRICAN
From thesouthafrican.com
AMERICAN SPAGHETTINI CARBONARA | RICARDO
From ricardocuisine.com
CARBONARA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUPER RICH SPAGHETTI ALLA CARBONARA (WITH SALT-CURED EGG YOLK)
From thegluttonlife.com
ONE POT SPAGHETTI CARBONARA - A SPICY PERSPECTIVE
From aspicyperspective.com
SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SPAGHETTI CARBONARA RECIPE | HOW TO MAKE SPAGHETTI
From vincenzosplate.com
SPAGHETTI CARBONARA (SUPER RICH) RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTI CARBONARA -CREAMY SAVORY AND DELICIOUS- YUMMY KITCHEN
From yummykitchentv.com
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SLIMMING WORLD SPAGHETTI CARBONARA - SUPERGOLDEN BAKES
From supergoldenbakes.com
PASTA CARBONARA (THE BEST) - RICARDO
From ricardocuisine.com
CHICKEN CARBONARA RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
EASY CREAMY SPAGHETTI CARBONARA - BUDGET BYTES
From budgetbytes.com
SPAGHETTI CARBONARA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PASTA CARBONARA (6 INGREDIENTS!) - CHEF SAVVY
From chefsavvy.com
CARBONARA RECIPE REVIEWS | KITCHN
From thekitchn.com
SPAGHETTI CARBONARA - CULINARY HILL
From culinaryhill.com
5 INGREDIENT SPAGHETTI CHORIZO CARBONARA – BEAT THE BUDGET
From beatthebudget.com
SPAGHETTI CARBONARA - CHEF JEAN PIERRE
From chefjeanpierre.com
ULTIMATE PASTA CARBONARA - FAMILYSTYLE FOOD
From familystylefood.com
CREAMY CARBONARA - JO COOKS
From jocooks.com
QUICK AND EASY SPAGHETTI CARBONARA RECIPE - SOUTHSIDE KITCHEN
From southsidekitchen.com
SPAGHETTI CARBONARA: SIMPLY DELICIOUS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
RICH & SUPER-TASTY TOMATO CARBONARA RECIPE – DINNER SIDE
From dinnerside.netlify.app
SPAGHETTI CARBONARA > A FOOLPROOF ITALIAN RECIPE - STEFANIA'S …
From stefaniaskitchenette.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love