SIMPLE SPAGHETTI CARBONARA RECIPE BY JACQUI WEDEWER
This recipe from Jason Goldstein of Chop Happy only requires six ingredients most home cooks will already have in their kitchen. Feel free to make it your own by adding frozen peas or using a different type of pasta.Recipe courtesy of Jason Goldstein.
Provided by THEDAILYMEAL.COM
Total Time 29 minutes59S
Prep Time 4 minutes59S
Cook Time 19 minutes59S
Yield 6
Number Of Ingredients 6
Steps:
- Cook pasta to package instructions.
- Save 1/4 cup pasta water.
- On low heat, fry bacon in extra virgin olive oil for about 2 minutes.
- While the bacon cooks, mix eggs, Parmesan and pepper in a bowl.
- Add cooked pasta to the pot with bacon and oil.
- Mix well.
- Remove from heat and pour in cheese mixture and reserved pasta water.
- Mix quickly to combine and prevent eggs from scrambling for about 45 seconds.
- Top with more cheese and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 604 calories, SugarContent 3 g, FatContent 30 g, CarbohydrateContent 58 g, CholesterolContent 118 mg, FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 10 g, SodiumContent 545 mg
SIMPLE CARBONARA RECIPE - BON APPéTIT
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
- While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
- Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
- Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
- Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
- Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
- Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
- Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
- Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
- Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
Total Time 15 minutes
Calories 633 calories per serving
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
- Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
- Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
- Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
AUTHENTIC PASTA CARBONARA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 35 minutes
Category Dinner
Cuisine Authentic, Europe, Italian
Calories 353 calories per serving
- 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.
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- 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.
EASY PEA & SPINACH CARBONARA RECIPE | EATINGWELL
From eatingwell.com
Reviews 3.7
Total Time 20 minutes
Category Healthy Pasta and Noodle Recipes
Calories 429.7 calories per serving
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
CARBONARA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.5
- Divide pasta among plates. Top with reserved Parmesan, Pecorino, and pepper.
CARBONARA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.5
- Divide pasta among plates. Top with reserved Parmesan, Pecorino, and pepper.
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Total Time 35 minutes
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Calories 483 calories per serving
Cook the pasta in boiling water according to the packet instructions. Meanwhile, in separate pans fry the bacon and chopped mushrooms in a little oil for a few minutes as the pasta cooks.
Put the Philadelphia in to a bowl with 3 tbsp of milk and the parmesan/pecorino cheese and half of the bacon bits, and mix together well. Then add the mushrooms and stir through.
Once the pasta is cooked drain it off into a colander, keeping some cooking water aside for later, then tip it back in to the pan and add the cheese mixture. Stir well together to combine and heat everything through. If the sauce is too thick, add a little of the cooking water. Then serve, adding the chopped bacon bits and an optional garnish of parsley.
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