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 European Italian
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
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, CarbohydrateContent 85.1 g, CholesterolContent 199.8 mg, FatContent 28.4 g, FiberContent 3.6 g, ProteinContent 39 g, SaturatedFatContent 10.1 g, SodiumContent 1181.6 mg, SugarContent 3.4 g
BEST SPAGHETTI CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA
When you're craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here's everything to remember when making our easy recipe.
Provided by Lindsay Funston
Categories dinner
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water. In a medium bowl, whisk eggs and Parmesan until combined. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain. To the same skillet, add garlic and cook until fragrant, about 1 minute. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a few tablespoons a time to loosen sauce if necessary. Season generously with salt and pepper, and stir in cooked bacon. Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.
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When you're craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here's everything to remember when making our easy recipe.
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