RECIPES FOR CARBONARA SPAGHETTI RECIPES

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ULTIMATE SPAGHETTI CARBONARA RECIPE | BBC GOOD FOOD



Ultimate spaghetti carbonara recipe | BBC Good Food image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

  • Put a large saucepan of water on to boil.
  • Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  • Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  • Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  • Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  • While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  • Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  • Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  • Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, FatContent 31 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.02 milligram of sodium

SPAGHETTI CARBONARA II RECIPE | ALLRECIPES



Spaghetti Carbonara II Recipe | Allrecipes image

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Provided by SABRINATEE

Categories     Spaghetti

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 12

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4 eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Nutrition Facts : Calories 444.1 calories, CarbohydrateContent 44.7 g, CholesterolContent 117.5 mg, FatContent 21.1 g, FiberContent 2.1 g, ProteinContent 16.4 g, SaturatedFatContent 6.7 g, SodiumContent 368.8 mg, SugarContent 2.4 g

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This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
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    2. Cut any hard skin off the pancetta and set aside, then chop the meat.
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