EASY SPAGHETTI CARBONARA RECIPES
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 Pasta Carbonara
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
CARBONARA RECIPES | BBC GOOD FOOD
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
Provided by Good Food team
Number Of Ingredients 1
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ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
- 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.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
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SPAGHETTI ALLA CARBONARA RECIPE | MARC MURPHY | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 20 minutes
Category main-dish
Reviews 4.9
Total Time 20 minutes
Category main-dish
- Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
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SPRING GREEN SPAGHETTI CARBONARA RECIPE | INA GARTEN ...
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That’s when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That’s why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It’s delicious but it’s also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn’t have that “edge” that I like — a vinegary or tart flavor that really makes all the other ingredients pop — so I added the zest and juice of a whole lemon. Don’t worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
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Reviews 3.9
Total Time 30 minutes
Category main-dish
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Reviews 3.9
Total Time 30 minutes
Category main-dish
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
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CARBONARA RECIPES | BBC GOOD FOOD
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
From bbcgoodfood.com
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See details
CARBONARA RECIPES | BBC GOOD FOOD
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
From bbcgoodfood.com
From bbcgoodfood.com
See details
ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
- 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.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
See details
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