CARBONARA RAW EGG RECIPES

PASTA CARBONARA AUTHENTIC RECIPE | TASTEATLAS

Pasta Carbonara Authentic Recipe | TasteAtlas image

This traditional carbonara recipe is adapted from La Cucina Italiana’s website (www.lacucinaitaliana.com). Depending on the texture you prefer, you can opt between cutting the guanciale into dices or strips — dices will be soft on the inside, while strips will end up being more on the crisp side when sautéed.

Provided by TasteAtlas

Prep Time 8 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

12 oz (340g) spaghetti, rigatoni, tonnarelli, or mezze maniche
4 oz (115g) guanciale (or rindless bacon, if guanciale is not available)
¼ cup (30g) pecorino Romano, finely grated (or Parmigiano-Reggiano if pecorino Romano is not available)
4 fresh large egg yolks
salt, for cooking pasta
black pepper, freshly ground

Steps:

If you’d like to end up with a crispier guanciale, first cut the guanciale into ½ cm (¼”) slices, then stack them, and cut into 5 cm (2”) long strips. If you’d like the guanciale to have more of a chew to it — crispy on the outside and soft on the inside — cut it into dices that are ½ x ½ cm (¼” x ¼”).
Add the yolks, the pecorino Romano, and a pinch of freshly ground black pepper to a bowl, then mix with a whisk.
Sauté the guanciale (do not add any oil) over medium heat for 2 minutes, until crisp and rendered. Take off heat and let it cool.
Cook the pasta according to package directions — however, drain it (reserve some of the pasta cooking water for later) a bit sooner than it states on the packaging, as it needs to be just shy of al dente — it will continue to cook when mixed with the sauce.
Add the reserved pasta cooking water to the pan with guanciale, then add the pasta and stir thoroughly.
Next, take the pan with the guanciale and pasta off heat, then add the yolk and cheese mixture and stir quickly; otherwise, the eggs might get scrambled.
Season with more freshly ground pepper.
Serve lukewarm on warmed plates.

EASY CARBONARA | JAMIE OLIVER

Easy carbonara | Jamie Oliver image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Total Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese plus extra for grating

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
3. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
4. Use tongs to transfer your pasta straight into the pan and toss with the bacon.
5. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
6. Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, FatContent 17.4 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 23 g protein, CarbohydrateContent 55.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre

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1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
2. Cut any hard skin off the pancetta and set aside, then chop the meat.
3. Cook the spaghetti in a large pan of boiling salted water until al dente.
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