carbonara

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

Spaghetti With Carbonara Sauce Recipe

Kosher salt

(450 grams) dried spaghetti (see note)

(45 milliliters) extra-virgin olive oil, divided

eggs

Parmigiano-Reggiano

black pepper (ground medium-coarse),

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

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

Gennaro's classic spaghetti carbonara

g Parmesan cheese

x 150 g piece of higher-welfare pancetta

spaghetti

garlic

extra virgin olive oil

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Beautiful courgette carbonara

green and yellow courgettes

penne

ml single cream

Parmesan cheese

olive oil

higher-welfare back bacon

½ a bunch of fresh thyme (15 grams)

courgette flowers (optional)

Do right by pasta night by whipping up our best-ever, 30-minute carbonara recipe!

Pasta Carbonara (The Best)

lb (115 g) pancetta, diced (see note)

tsp black peppercorns,

lb (225 g) spaghettoni

(75 g) Parmesan cheese, finely grated

(75 g) Pecorino cheese, finely grated

In a large skillet over medium-high heat, brown the pancetta in the oil. Add the pepper and cook 1 minute longer. Set the pancetta aside, leaving the cooking fat in the skillet.

In a pot of lightly salted water, cook the pasta for 5 minutes or until slightly tender but still firm at the centre. Reserve 1½ cups (375 ml) of the pasta cooking water. Drain the pasta.

In a bowl, combine the egg yolks with both cheeses and ¼ cup (60 ml) of the pasta cooking water. Set aside.

Meanwhile, in the same large skillet you used to cook the pancetta, continue to cook the pasta with 1/2 cup (125 ml) of the pasta cooking water, stirring constantly, until al dente and the liquid has evaporated. Add more pasta cooking water if it evaporates before the pasta is properly cooked.

Off the heat, add the egg yolk mixture and the pancetta to the pasta. Stir continuously to prevent the eggs from coagulating. Add more pasta cooking water to thin out the sauce as needed. Serve immediately. Generously season with pepper.

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Simple Steps for Perfect Pasta

This was a breakfast staple in my house growing up. My dad fries up Spam until crispy, adds some kimchi for flavor, and scrambles in a few eggs. We serve it over rice with seaweed seasoning, but salt and pepper work great too.

Kimchi, Spam, And Egg Scramble Recipe By Tasty

Spam®, diced

¼ cup kimchi, diced

unsalted butter

white rice, steamed

kosher salt,

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Tasty

Kimchi, Spam, And Egg Scramble Recipe by Tasty

Crack the eggs into a small bowl and beat to combine.

Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the Spam and cook until golden brown and crispy, stirring often, 3–4 minutes.

Reduce the heat to medium-low, add the kimchi, and cook until fragrant, 2–3 minutes. Push mixture to one side of the pan and melt the butter in the empty side. Reduce the heat to low, add the eggs, and cook, stirring frequently, until scrambled to your desired doneness. Stir in the kimchi and spam until well combined.

Add the rice to 2 serving bowls and divide the scrambled egg mixture between the bowls. Top with furikake, if desired.

https://vid.tasty.co/output/168350/landscape_480/1590516270

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.

Simple Carbonara

Tbsp. kosher salt,

guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon

Parmesan

black pepper

Tbsp. olive oil

lb. spaghetti, bucatini,

Bon Appétit

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.

This easy&nbsp;Pasta Carbonara&nbsp;comes together in about 30 minutes and is the perfect weeknight dinner. It's an Italian recipe the whole family will love!

Pasta Carbonara

bacon

water (, divided)

garlic (, minced)

spaghetti (or linguine)

cheese

salt and pepper (,

parsley (, for garnish)

Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.

Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.

Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.

Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.

Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.

Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.

Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.

Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe want only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti.This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of the authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like an omelette or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Spaghetti Carbonara Traditional Recipe | Italian Spaghetti alla Carbonara

200 g (7 oz) of guanciale

eggs egg

g (3,50 oz) of grated Pecorino Romano cheese

Cut the guanciale into small pieces then simmer in a frying pan over medium heat.

Whisk Pecorino cheese with the eggs until you get a creamy sauce.

Cook the spaghetti al dente in boiling salted water

Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.

 add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.

One Pan Carbonara is rich, decadent, and made easy in one pan!  This traditional pasta dish is made with an amazing sauce of egg, cheese, and bacon or pancetta!

One Pan Carbonara

Ounces Spaghetti Noodles (Uncooked)

Pound Pancetta

Cloves Garlic (Minced)

Cup Parmesan (freshly grated)

Cup Romano Cheese (freshly grated)

Large Eggs + 2 Egg Yolks (whisked)

Salt

Black Pepper

basil

Cook the pasta in a medium size soup pot or a deep skillet according the instructions on the package. Once cooked, set aside ½ cup of the pasta water, then drain the pasta and set it aside.

Place the pan back on the stove over medium heat. Add the chopped bacon and cook until slightly crispy. Add the minced garlic and cook until it becomes fragrant.

While the bacon is cooking, add the parmesan cheese, Romano cheese, whisked eggs, salt and pepper to a medium bowl, stir and set aside.

Once the bacon has cooked, remove the pan from the heat and add the drained pasta and stir to mix with the bacon.

Pour in the cheese mixture and stir for 3-4 minutes so that the pasta will start to become creamy and the eggs can cook from the residual heat from the pan. (Don’t let the pasta sit or the eggs will start to scramble.)

If the pasta is too thick, pour in two tablespoons of the reserved pasta water at a time until it reaches your desired creaminess.

Once the pasta is ready, garnish with fresh basil or parsley leaves and serve.

Classic Carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying.

Pasta alla Carbonara Recipe

guanciale

bucatini

egg yolks,

Pecorino Romano cheese, mixed with 1/2 cup grated Parmesan

parsley leaves (optional)

Bring a large pot of lightly salted water to a rolling boil for the pasta. In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the guanciale or pancetta until crispy, about 6 minutes. Keep warm.

Drop the pasta into the water and cook until "al dente" according to the package instructions. As the pasta is cooking, warm a large serving bowl. Place the egg yolks in the bowl along with three quarters of the cheese mixture along with the ground pepper. Use a whisk and blend until well mixed.

Drain the pasta, reserving a small cup of the pasta water. Add the drained, steaming hot pasta into the bowl with the eggs, along with a little of the pasta water, toss well to lightly cook the eggs and coat the pasta with the egg mixture. Add the warm guanciale or pancetta, and toss again to mix well. Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.

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

Ultimate spaghetti carbonara recipe

pancetta

pecorino cheese

parmesan

sea salt and black pepper

Put a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water on to boil.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">chop</a> the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Beat</a> 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).

<a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Squash</a> 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.

Quick, easy and delicious - try this carbonara and see if you think it's the best!

The best spaghetti carbonara

sliced Primo Gourmet Selection Pancetta, cut into 1cm-wide strips

garlic cloves, finely chopped

eggs,

milliliters thickened cream

(50 grams)

parsley leaves

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I2M2FmODE6K_NuDT5Oijwslf8r_s3PHK

Chicken Carbonara - It&#039;s everything you love about carbonara! Lots of bacon, cheese, that silky sauce, all tossed with perfectly al dente pasta and chicken. An entire meal in one!

Chicken Carbonara

spaghetti (dry)

Parmesan cheese (freshly grated)

salt (or

½ tsp pepper (or

oz bacon (sliced - use guanciale

chicken

garlic (minced)

Pasta:

Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.

Eggs:

Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.

Meats:

Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.

Start the sauce:

Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.

Finish the sauce:

Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.

Garnish:

Garnish: Top with the remaining cheese and freshly ground black pepper.

https://content.jwplatform.com/videos/jaYXEBWs.mp4

Chicken Carbonara - It's everything you love about carbonara! Lots of bacon, cheese, that silky sauce, all tossed with perfectly al dente pasta and chicken.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe. 

The Silkiest Carbonara

guanciale (salt-cured pork jowl)

rigatoni

Pecorino

At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish. Her yolk-heavy recipe is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. The tricks? She omits most of the egg whites; their water thins the sauce. Too much cheese overthickens it, so she gradually adds Pecorino while tossing the pasta until she hits the right consistency (the sauce should be loose enough to drag the pasta through). Lynch was right: It's a pasta worth mastering. This is part of BA's Best, a collection of our essential recipes.

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Divide among bowls. Garnish with Pecorino.

This Creamy Carbonara recipe is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make at home.

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