Ingredients
* parsley 1 tablespoon extra-virgin olive oil
* 4 slices pancetta or thick-cut bacon, cut into 1/2-inch pieces
* 5 large eggs, at room temperature
* 2 tablespoons heavy cream, at room temperature
* 1 pound spaghetti
* 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
* Freshly ground black pepper
* Finely chopped fresh flat-leaf parsley (optional)
Steps
1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain.
2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink.
3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water.
4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese.
Makes 4 to 6 servings.What is the recipe to cook Carbonara?
This simple and delicious recipe is ready to eat n about 20 minutes.
INGREDIENTS:
8 oz. spaghetti pasta
4 eggs, beaten
2 Tbsp. butter, melted
2 Tbsp. olive oil
1 red bell pepper, cut into strips
3 cloves minced garlic
1/2 cup chopped red onion
6 oz. can white tuna, drained
1 cup grated Parmesan cheese
1/4 cup chopped parsley
PREPARATION:
Cook pasta according to package directions. Meanwhile, beat eggs in large bowl. In large saucepan, melt butter and oil and saute pepper and garlic until tender.
When pasta is al dente, drain and add immediately to pan with sauteed peppers. Add tuna and cook, stirring, until heated through. Add eggs, cheese, and parsley to pan. Cook and stir, lifting pasta to allow sauce to coat thoroughly. Serves 4
Calories: 600
Fat: 28 grams
Carbs: 48 grams
Courtesy of Giada from Food Network, this recipe is da bomb:
CHICKEN CARBONARA
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta or bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Garnish with lemon zest. Serve.
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THIS ONE IS THE BEST!
1 lb spaghetti
1 teaspoon olive oil
6 ounces pancetta, diced
4 eggs
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
1 teaspoon black pepper
Cook the pasta in a large pot of boiling water until tender.
Meanwhile, in a large frying pan, heat the oil over medium heat.
Add the pancetta and cook until lightly browned, for 3-4 minutes.
In a large bowl, beat the eggs with the cream until blended.
Stir in half a cup of parmigiano cheese and pepper.
Drain the pasta and pour into the bowl with the egg and cream mixture.
Toss together.
Add the pancetta and drippings and toss again to coat well.
Serve immediately.
Chicken Carbonara
Recipe courtesy Giada De Laurentiis
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
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Penne a la Carbonara
Recipe courtesy Giada De Laurentiis
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves
Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
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Spaghetti alla Carbonara
Recipe courtesy Gourmet Magazine
5 ounces pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 pound spaghetti
3 large eggs*
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cut pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano, Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cook's note: The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
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Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
Recipe courtesy Rachael Ray
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
PASTA CARBONARA
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 c. milk
2 tbsp. wine vinegar
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Cut the bacon into little pieces and cook in butter until clear. Heat milk in a small saucepan, and add the bacon and butter, add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve. Add salt and pepper to taste
This is a Rachael Ray 30 minute meals version of carbonara that I like very much:
Bacon and Egg Coal Miner鈥檚 Pasta: Rigatoni (or spaghetti) alla Carbonara
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 generous servings
Salt
1 pound rigatoni (her cookbook has that she made it with spaghetti)
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
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