SPAGHETTI CARBONARA PANCETTA RECIPES

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SPAGHETTI CARBONARA RECIPE - NYT COOKING



Spaghetti Carbonara Recipe - NYT Cooking image

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.

Provided by Ian Fisher

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

Steps:

  • Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
  • In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
  • Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
  • Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
  • Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Nutrition Facts : @context http//schema.org, Calories 513, UnsaturatedFatContent 11 grams, CarbohydrateContent 64 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 20 grams, SaturatedFatContent 6 grams, SodiumContent 339 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SPAGHETTI ALLA CARBONARA RECIPE | TYLER FLORENCE | FOOD ...



Spaghetti alla Carbonara Recipe | Tyler Florence | Food ... image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

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NEXT LEVEL SPAGHETTI CARBONARA RECIPE - BBC GOOD FOOD
Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale. You can also mix in an egg yolk at the end
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