FRANK CARBONARA RECIPES

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SPAGHETTI ALLA CARBONARA RECIPE BY FRANK - COOKEATSHARE



Spaghetti alla carbonara Recipe by Frank - CookEatShare image

Although my grandmother Angelina never made it--as far as I can recall--as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all'amatriciana, you'll find it on just about every menu in town. And it's a popular dish to make at home--it's quick and easy to make (once you get the hang of it) and very, very satisfying. It may come as a surprise to some readers that the real carbonara does not contain cream. It's a rustic, even rough, dish invented by and for common people, full of flavor but not exactly refined--and cream is not an ingredient that features in proletarian cooking, at least not in Rome and points further south in Italy. The other great misconception: real carbonara does not contain ham or prosciutto, either, but the lustier guanciale (cured pig's cheeck) or pancetta (unsmoked Italian bacon). Nor are peas or other vegetables added to the sauce. It's not clear why the dish got 'lost in translation' in other countries. My best guess is that the dish that is called 'carbonara' abroad has become confused with fettuccine alla papalina, a more 'upscale' version of carbonara that does contain prosciutto as well as--at least in some versions--peas and cream. The substitution of guanciale is understandable, as it is not easy to find outside Italy (or even in Italy, which is why pancetta is a common substitute) but it would be much more in the spirit of the dish to use bacon than ham or even prosciutto. There is really no such thing as a 'carbonara sauce' as such--the sauce for this pasta is an intrinsic part of the dish and cannot be made separately. And, finally: there is no such thing as 'chicken carbonara'--how that got started, God only knows.

Provided by Frank Fariello

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 1

See recipe

Steps:

  • Click on link to recipe below for directions.

Nutrition Facts : ServingSize 0 g, Calories 0, FatContent 0.0 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 0 g, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 0.0 g

BEST SPAGHETTI CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA



Best Spaghetti Carbonara Recipe - How to Make Pasta Carbonara image

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

12 oz.

spaghetti

Kosher salt

3

large eggs

1 c.

freshly grated Parmesan

8

slices bacon

2

cloves garlic, minced

Freshly ground black pepper

Extra-virgin olive oil (optional), for garnish

Flaky sea salt (optional), for garnish

Freshly chopped parsley, for garnish

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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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.
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Total Time 20 minutes
Category dinner
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  • 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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