SPAGHETTI CARBONARA RECIPE – NYT COOKING
Provided by: Ian Fisher
Total time: 25 minutes
Yield: 4 servings
|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)|
- 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.
@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
AUTHENTIC PASTA CARBONARA RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 8 servings.
|1 package (1 pound) spaghetti or linguine|
|6 bacon strips, chopped|
|1 cup fresh or frozen peas|
|2 tablespoons lemon juice|
|1-1/2 teaspoons grated lemon zest|
|2 large eggs, lightly beaten|
|2 tablespoons minced fresh parsley|
|1/2 cup grated Parmigiano-Reggiano cheese|
|1/4 teaspoon salt|
|1/4 teaspoon pepper|
|Additional grated Parmigiano-Reggiano cheese, optional|
- 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.
Calories 353 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 46g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
CLASSIC CARBONARA RECIPE | BON APPÉTIT
Provided by: Carla Lalli Music
Yield: Serves 4 as an appetizer or 2 as a (generous) main course
|1 tsp. black peppercorns|
|3 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon)|
|Extra-virgin olive oil (for drizzling)|
|3 large egg yolks|
|1 large egg|
|⅓ cup finely grated Parmesan, divided|
|⅓ cup finely grated Pecorino, divided|
|8 oz. rigatoni|
|A spice mill or mortar and pestle|
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, toast peppercorns in a medium Dutch oven over medium heat, swirling often, until heated through and fragrant, about 3 minutes. Transfer to spice mill or mortar and pestle and let cool; reserve skillet.
- Cut guanciale into 1x½x¼” pieces. Arrange in reserved skillet and drizzle with a little oil. Set over medium heat and cook, stirring occasionally, until lightly golden brown and starting to crisp, about 5 minutes (don’t let pieces get too crunchy). Using a slotted spoon, transfer to a small plate.
- Add about ½ cup hot water from pot to skillet, scraping up brown bits with a wooden spoon. Set skillet aside.
- Whisk egg yolks, egg, and about three-quarters each of Parmesan and Pecorino in a medium bowl. Coarsely crush peppercorns and add all but a pinch to egg mixture; set remaining pepper aside for serving.
- As soon as pot of water is at a boil, cook pasta, stirring occasionally, until very, very al dente, about 4 minutes less than package directions.
- Using a spider or slotted spoon, transfer pasta to skillet with reserved guanciale liquid and set over medium heat (alternatively, scoop out about 2 cups pasta cooking liquid and drain pasta in a colander). Cook pasta, stirring occasionally, until liquid is simmering (you’ll be able to tell because the pasta will be steaming), about 1 minute.
- Whisking constantly, add about 1 cup pasta cooking liquid to egg mixture to warm it up. Add egg mixture to pasta and cook, tossing constantly, keeping the mixture below a simmer, and adding more pasta cooking liquid by the ½-cupful if needed to adjust the consistency, until sauce thickens just enough to lightly coat pasta, about 5 minutes. Do not rush this step or you risk ending up with a pan of pasta and scrambled eggs. Remove skillet from heat if you want to slow the process down. As soon as you see wisps of steam rising from the egg mixture, that’s a good indication that the sauce is about to go from very liquidy to perfectly thickened. Remove from heat and toss in guanciale.
- Divide pasta among plates. Top with reserved Parmesan, Pecorino, and pepper.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE RECIPE …
Provided by: ivan zeta
Categories: Pasta Carbonara
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 15 minutes
|2 teaspoons olive oil|
|1 pound guanciale (cured pork cheek), diced|
|1 (16 ounce) package spaghetti|
|3 large eggs|
|10 tablespoons grated Pecorino Romano cheese, divided|
|salt and ground black pepper to taste|
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook’s Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Calories 763.7 calories, CarbohydrateContent 85.1 g, CholesterolContent 199.8 mg, FatContent 28.4 g, FiberContent 3.6 g, ProteinContent 39 g, SaturatedFatContent 10.1 g, SodiumContent 1181.6 mg, SugarContent 3.4 g