THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
PASTA CARBONARA WITH CABBAGE AND MUSHROOMS
Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Cabbage Bacon Mushroom Quick & Easy Parmesan Dinner Winter
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
- Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
- Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
- Divide pasta among bowls. Top with more Parmesan.
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
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
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
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