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
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
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g
SPAGHETTI ALLA CARBONARA
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
- Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
- While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
- When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
- Serve immediately garnished with sliced scallions.
- Buonissimo!
SPAGHETTI ALLA CARBONARA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the spaghetti to boiling salted water.
- Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
- In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
- When the spaghetti is at the 'al dente' stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
- Plate and garnish each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately.
SPAGHETTI ALLA CARBONARA
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put a large pan of water on to boil for the pasta.
- In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
- When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.
SPAGHETTI ALLA CARBONARA
Steps:
- Boil the spaghetti in salted water until it is al dente. Drain and set aside.
- Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
- Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
- Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.
SPAGHETTI ALLA CARBONARA
Steps:
- Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
- Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
- In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
- At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
- Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.
SPAGHETTI ALLA CARBONARA
"This is a swift and yummy recipe that I received from a dear friend," Roni Goodell says about her fast-to-fix brunch dish. "My family asks for it often," adds the Spanish Fork, Utah cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Add butter to drippings; heat until melted., Drain spaghetti; toss with eggs and cheese. Add to skillet; cook and stir over medium heat for 3-4 minutes or until eggs are set. Sprinkle with bacon.
Nutrition Facts : Calories 515 calories, Fat 31g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 721mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
SPAGHETTI ALLA CARBONARA
Steps:
- Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
- Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
SPAGHETTI ALLA CARBONARA
Make and share this Spaghetti Alla Carbonara recipe from Food.com.
Provided by ToriS
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta following the instructions on the package.
- Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
- Stir in the garlic and saute for 2 minutes, stirring.
- Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
- Grate the parmesan cheese and stir it into the cream mixture.
- Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
- Season to taste.
- Drain the pasta thoroughly and put into a large serving bowl.
- Pour on the sauce and toss to coat.
- Serve.
Nutrition Facts : Calories 860.4, Fat 52.6, SaturatedFat 25.7, Cholesterol 273.2, Sodium 541.2, Carbohydrate 69.8, Fiber 3.2, Sugar 3.8, Protein 26.5
More about "spaghetti alla carbonara recipes"
PASTA CARBONARA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPAGHETTI ALLA CARBONARA RECIPE | EATINGWELL
From eatingwell.com
CARBONARA - WIKIPEDIA
From en.wikipedia.org
17 BEST CARBONARA RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
DINE YOUR SIGN | S1:E7 | SPAGHETTI ALLA CARBONARA RECIPE RECAP
SPAGHETTI ALLA CARBONARA RECIPE | BARILLA
From barilla.com
SPAGHETTI ALLA CARBONARA THE TRADITIONAL ITALIAN RECIPE RECIPES
From sara.hedbergandson.com
PASTA ALFREDO RECIPE
From thespruceeats.com
TOP 41 ROMAN SPAGHETTI CARBONARA RECIPE RECIPES
From metal.pakasak.com
SPAGHETTI ALLA CARBONARA RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
SPAGHETTI ALLA CARBONARA THE TRADITIONAL ITALIAN RECIPE RECIPES
From katoteshikumei.coolfire25.com
PASTA ALLA CARBONARA – EASY RECIPES
From easyrecipes.co.za
SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SPAGHETTI ALLA CARBONARA - RECIPE.TV
From recipe.tv
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #stove-top #dietary #pasta-rice-and-grains #spaghetti #equipment
You'll also love