Spaghetti Carbonara Ii Recipes

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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



Spaghetti alla Carbonara image

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.

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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



Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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



Ultimate spaghetti carbonara recipe image

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

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

SPAGHETTI CARBONARA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7



Spaghetti Carbonara image

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.

Kosher salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, chopped
4 large eggs
1/2 cup grated Parmesan, plus more for garnish
3 tablespoons minced fresh parsley

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



Spaghetti Carbonara II image

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

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4 eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

SPAGHETTI CARBONARA

A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 6



Spaghetti Carbonara image

Steps:

  • Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
  • Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
  • Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
  • Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

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