HOW TO MAKE PASTA CARBONARA RECIPES

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AUTHENTIC PASTA CARBONARA RECIPE: HOW TO MAKE IT



Authentic Pasta Carbonara Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

1 package (1 pound) spaghetti or linguine
6 bacon strips, chopped
1 cup fresh or frozen peas
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
2 large eggs, lightly beaten
2 tablespoons minced fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Additional grated Parmigiano-Reggiano cheese, optional

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, FatContent 12g fat (4g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 46g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES



Italian carbonara | Jamie Oliver pasta & risotto recipes image

Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.

Total Time 10 minutes

Yield 2

Number Of Ingredients 6

3 large free-range egg yolks
40 g Parmesan cheese plus extra to serve
1 x 150 g piece of higher-welfare pancetta
200 g dried spaghetti
1 clove of garlic
extra virgin olive oil

Steps:

    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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. Serve with a grating of Parmesan and an extra twist of pepper.

Nutrition Facts : Calories 860 calories, FatContent 47.5 g fat, SaturatedFatContent 16.5 g saturated fat, ProteinContent 37.8 g protein, CarbohydrateContent 74.8 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 3.3 g salt, FiberContent 3.1 g fibre

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    9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
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