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.
LIGHT LINGUINE CARBONARA
When we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. -Mary Jo Miller, Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat., Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
Nutrition Facts : Calories 349 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 366mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 19g protein.
LINGUINE CARBONARA
Comfort food. This Carbonara is simple to make and tastes great - even better the next day. It's not traditional in the sense that there are no peas or eggs (kind of a big deal), but Carbonara is what we call it around here!
Provided by hollyberry
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken breasts in Italian dressing.
- Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
- In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
- Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
- Remove from heat and stir in the evaporated milk and thick cream.
- Serve over linguine noodles with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 928.1, Fat 56.8, SaturatedFat 22.7, Cholesterol 140.7, Sodium 1220.4, Carbohydrate 73.6, Fiber 2.6, Sugar 7.2, Protein 36
LINGUINE ALLA CARBONARA
Categories Milk/Cream Pasta Sauté Parmesan Bacon White Wine Summer Bon Appétit
Yield 6 to 8 first-course servings
Number Of Ingredients 9
Steps:
- Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
- Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
- Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
- Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.
LINGUINE CARBONARA
This recipe is originally from Southern Living. Creamy and delicious, with just a touch of saltiness from the bacon and prosciutto.
Provided by Barenakedchef
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium heat until crisp. Drain. Pour off drippings. Add oil and onion to skillet. Saute 5 minutes. Set aside.
- Combine parsley, fontina, and prosciutto in bowl. Set aside.
- Cook and drain linguine. Return pasta to pot.
- Immediately stir in yolks. Add remaining ingredients and cook over low heat until thoroughly heated, stirring constantly. Sprinkle with parmesan and serve!
Nutrition Facts : Calories 393.9, Fat 20.9, SaturatedFat 9.6, Cholesterol 113.1, Sodium 263.5, Carbohydrate 36.8, Fiber 1.8, Sugar 2, Protein 14.4
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
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