AUTHENTIC PASTA CARBONARA
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SPICY PASTA CARBONARA
If you like your carbonara sauce to have a little kick to it, you'll want to try this weeknight-quick pasta.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package.
- Meanwhile, cook bacon in large skillet 5 min. Add onions; cook 5 min. or until onions are translucent and bacon is crisp, stirring occasionally. Stir in chiles and garlic; cook 30 sec.
- Drain spaghetti, reserving 1/2 cup of hot cooking water. Add hot spaghetti and reserved water to bacon mixture in skillet; mix lightly. Add eggs; cook and continuously stir on low heat 1 min. Remove from heat. Stir in cilantro; top with cheese.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SUNNY'S 5-INGREDIENT SPICY SAUSAGE CARBONARA
Steps:
- Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.
- Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!
- In a small bowl, whisk together the Parmesan cheese and eggs.
- Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.
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
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
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
- Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with 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
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