Time 25m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce. Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes. In a bowl, whisk the eggs with the cheese and some salt and pepper. When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don’t scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
Time 25m Yield 4 servings Number Of Ingredients 8 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.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
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, half 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.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine. Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.
Time 40m Yield 8 Number Of Ingredients 12 Steps:
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Time 25m Yield 4 servings Number Of Ingredients 8 Steps:
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
Time 20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside. Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside. Scramble eggs in bacon drippings. Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
Time 30m Number Of Ingredients 6 Steps:
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate. Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
Time 35m Yield 5 servings. Number Of Ingredients 13 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.
Time 25m Yield 2 Number Of Ingredients 11 Steps:
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Time 35m Number Of Ingredients 8 Steps:
Put a large saucepan of water on to boil. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together. Beat 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). Squash 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.
More about “spaghetti carbonara recipes”
Yield Makes 4 main-course servings Number Of Ingredients 9 Steps:
Cut guanciale or 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.
