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Spaghetti Carbonara

Spaghetti Carbonara


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After 2 days of cycling 8 hours through the mountains and valleys to Sarmizegetusa, there is room for a portion of carbonara, without fear! :)

  • 250 gr spaghetti
  • 200 gr sour cream
  • 250 gr cheese
  • 2 eggs husband
  • 300 gr salami / ham / kaizer
  • salt pepper
  • 1 lg oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti Carbonara:

Boil the pasta al dente in salted water and a tablespoon of oil, then strain and pass through a stream of cold water.

For the filling, the diced salami is fried in hot oil, drained and left to cool a little. Cream, eggs and grated cheese then mix well with fried salami and season with salt and pepper. When the pasta is ready, still hot, turn it over in the filling and mix quickly. The egg will be fried from the heat of the spaghetti and thus the filling covers them: D

The pictures leave something to be desired, we were too hungry to be patient :))

But I assure you it's:

Fast and INCREDIBLE of tastes!

Tips sites

1

Serve sprinkled with grated cheese.


Related Video

my spaghetti carbonra was dry also, but having viewed other recipe saved a portion of hot water i used boiled the noodles in added that to the mixture. I also added three table spoon olive oil, additional garlic and onions. I mixed crean, egg and cheese and let sit while cooked the (thick cut pepper) bacon and noodles. I loved the simplicity of the recipe and any one can make.

I shared Solaeraâ & # x20AC; & # x2122; s skepticism about butter & cream, & followed her / his suggestions - fabulous! An easy quick meal.

Reviewers have written that the end result of this recipe is too dry and some have mentioned that cream should not be added to carbonara. That is because in a traditional carbonara the sauce is never, never simmered! The egg sauce should be & # x27cooked & # x27 using only the heat of the pasta itself, no cream will then be necessary. If you add eggs to hot, starchy pasta and THEN simmer you will get glop. This dish, prepared tradtionally will have a silky, rich texture without the extra calories that the cream will add. What I do: I use 3-4 WHOLE eggs brought to ROOM TEMP mixed with plenty of fresh ground pepper, a dash of salt and 1 / 4-1 / 2 cup of parmesan cheese. Set aside. Saute the bacon in butter if you like, but really, is that necessary? I add a clove of minced garlic and a bit of chopped onion to the bacon after it is almost cooked, just enough to soften them a bit. When my pasta and bacon are done I add my HOT pasta to a HEATED bowl and quickly add my egg mixture and stir in my bacon. No sips. Perfect every time. And yes the eggs will be cooked enough.

There is a much better version of this dish on this website from the March 2003 issue of & quotGourmet & quot magazine. There are flaws in this recipe that lead to its texture and flavor (or lack of it) problems. First, no cream. Second, use all the egg. The whites are mostly water and that will smooth the texture. Third, garlic is needed, and maybe onion. Basically, forget this recipe and use the one I mentioned above.

I was excited to make this recipe as I & # x27d wanted to try Spaghetti Carbonara. I was disappointed. I found a lack of taste and the finished product was clumpy, because of the egg and parmesan. I guess I & # x27ll keep looking for a recipe that works.

After reading the reviews, I added a little more cream. The receipe was wonderful and my family loved the meal.

This dish was awful! I followed the recipe carefully and I have to say that I was embarrassed to serve it. After a few bites, we all threw it all away. I fix many recipes from Epicurious and most of them are excellent if not outstanding. This was a complete disapointment. It does not deserve to be listed.

Two major complaints. From me: too thick! will remedy next time with less egg and more cream. From the hubby: Not enough bacon! easily fixed :) I added some garlic, basil, pepperflakes and a dash of garlic salt at the end. Will be done again!

I & # x27ve had this dish in Italy before. This recipe is very delicious and easy to make. We always like to add a good amount of salt and pepper. I added 2 tablespoons of the pasta water to temper the egg / cheese mixture more and combined everything over low heat to ensure no clumping.

this recipe was easy to make and very tasty. I used bacon instead of bacon and it made all the difference. I also used a little bit of light cream to moisten but didn't need much of it. I added peas at the end which was a nice touch.

Spectacular! This is unbelievably easy and tastes so good! Iâ & # x20AC; & # x2122; ve made it without the bacon and itâ & # x20AC; & # x2122; s equally delicious (just takes a little extra butter). Pasta carbonara may not have any cream in the authentic sense, but this is a great dish. We served it once with some roasted pork tenderloin, another time with chicken breast. great every time! And yes, it can get dry sometimes, so I just use a couple extra spoons of the cream and it works for me.

For those who want to know how to make it moister. always keep about 1 or 2 cups of the water when you drain the pasta. after you mix the pasta and the sauce, if it becomes to dry, you stir-in some of that water. it works with all the creamy sauce pasta.

OK, OK, it & # x27s not & quotauthentic & quot - at this point I & # x27m focusing less on & quotauthentic & quot and more on & quotwhat my family will eat. & Quot but I sauteed onion and garlic in the bacon fat and added that, plus some petite (frozen --thawed) green peas, plus LOTS of cracked black pepper. I also added a bit more cream to loosen the sauce. It was fab and I & # x27ll make it again.

I loved this recipe, because it was very quick to make, used ingredients I always have on hand, and it tastes great! Next time I will plate it up a little sooner so that the sauce doesn & # x27t evaporate as much. I topped each serving with lots of extra cheese.

Itâ & # x20AC; & # x2122; s a good dish, but bland. Next time I will be using the following recipe that I saw made in a Roman restaurant on food TVâ & # x20AC; & # x2122; s $ 40 a day. You can use thick cut bacon instead of the pancetta and parmesan instead of the romano for a cost effective meal. Spaghetti Carbonara Recipe courtesy Enotcea Corsi, Rome Italy 1 pound spaghetti 4 eggs 1 teaspoon black pepper 3 teaspoons Pecorino Romano, plus extra, for serving 2 teaspoons cream, optional 3 teaspoons extra-virgin olive oil 3 slices bacon Boil the spaghetti in salted water until it is al dente. Drain and set aside. Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish. Put the oil in a saucepan with the pancetta, and sauté for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes. Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.

I thought this was very good, but my husband thought it was too dry. Any suggestions on how to keep it moist? My children thought it was great, but again, by the end of the meal they were swigging their milk to get it to go down!

I added more cheese and cream, and some oregano. Simply divine, friends and family loved it.

I have always loved Spaghetti Carbonara as the ultimate comfort food. When I lived in Vienna, I came across a recipe which has never failed me - just like this one - except add a pinch or two of nutmeg. You can also make this with plain old boiled ham browned in butter instead of bacon.

I prefer Italian restaurateur Romeo Salta & # x27s recipe from: & quotThe Pleasures of Italian Cooking & quot Macmillan New York, London 3 slices bacon, cut julienne (pancetta, better yet) 4 tablespoons butter. 1/2 cup julienne-cut ham (Parma ham) 2 egg yolks. 1 cup grated Parmesan cheese (Reggiano) 1 pound spaghetti, cooked and drained (Italian imported such as DeCecco or Barilla) Brown the bacon in the butter mix in the prosciutto until lightly browned. Beat the egg yolks, then stir in 1/4 cup of the cheese. Toss the hot spaghetti with bacon mixture, then immediately with the egg yolk mixture. (personal note: don & # x27t let the egg harden) Serve quickly sprinkled with the remaining cheese. Serves: 4-6 (Personal note: No cream, no garlic, no shallots, only fresh ground pepper at pleasure)

Definitely NOT for the cholesterol conscious cook! This was by far the best, and simplest, carbonara I & # x27ve ever had. Some of the previous reviewers were right, though. It was a little bland. I added some red pepper flakes to the bacon while it was cooking and some more to the sauce. next time I & # x27ll probably add some garlic as well

The BEST carbonara recipe I & # x27ve come across! Just like my mom & # x27s! Always a hit, and Iâ & # x20AC; & # x2122; ve tried them all. For a nice variant, use 1/2 lb of bacon instead of bacon, and 3/4 parmesan + 1/4 asagio. You won't be disappointed!

This is a great beginner recipe, and allows lots of room for creativity. I have a strong feeling that this will evolve into something spectacular with a little added spice, and a couple days of rest in the refigerator. Always better the second day. Pieropan Soave Classico accompanies this meal very well.

I would make it again, but there would have to be some additions. The recipe as written is bland, so I added more Kosher Salt and Black Pepper, but still wasn & # x27t satisfied. My partner finally threw in some hot sauce. Perhaps it needs a bit of flavoring from some sort of herb, like anise, or Italian parsley.

Wonderfully rich and delicious. Enjoy a small portion as a first course or small meal. If youâ & # x20AC; & # x2122; re fat-gram obsessed, try Lean Cuisine. just don & # x27t tinker with this recipe! As with any pasta dish with few ingredients, this one succeeds only when you use the best quality ingredients (don & # x27t even think about using the cheese from the green can!) And don & # x27t skimp on the fat. The only change I made was to add a tiny pinch of red pepper flakes to help wake up all the flavors. I believe the original Italian recipe calls for pancetta, but I used the super-rich, super-smoky Nueske bacon with amazing results.


Spaghetti carbonara - the original recipe

Along with bolognese, carbonara spaghetti is one of the most popular spaghetti recipes. The original carbonara spaghetti recipe, as prepared by the Italians, is one and does not contain sm & acircnt & acircnă, as we would be tempted to believe. The creamy sauce is a mixture of egg yolk, quality parmesan and water & icircn that boiled the pasta.

Today we show you a classic, original recipe for spaghetti carbonara, as you can find in any Italian restaurant that respects itself.

  • 3 yolks
  • 40 g parmesan
  • 150 g bacon or bacon
  • 200 g spaghetti
  • 1 clove of garlic
  • olive oil
  • salt
  • pepper

Put the yolks and grated Parmesan cheese in a bowl. Season with salt and pepper and mix well with a whisk until a cream is formed. Set it aside.

Put a pot of water and salt to a boil and, when the water boils, put the pasta and boil it according to the instructions on the package.

Chop the pancetta or diced bacon and finely chop the garlic. Put olive oil in a pan and sauté the garlic for a minute, until it releases its flavor, but does not burn. Add the bacon and cook for another 5 minutes.

Drain the spaghetti, but keep from the water in which they boiled because we will use it in the sauce. Add the spaghetti to the pan over the bacon and stir. Put a pinch of hot water, then the mixture of Parmesan and egg and turn off the heat. Mix well so that the egg and parmesan turn into a creamy sauce.

If necessary, add more spaghetti water to thin the sauce. Serve the carbonara spaghetti with a little olive oil on top, freshly ground pepper and extra grated Parmesan cheese.

You have to see it too.


Storage

We recommend eating spaghetti carbonara right away.
No type of storage is recommended.

What can you add to spaghetti carbonara? First of all, respecting your taste in the kitchen is always very important! If you're still not sure, here are some very good alternatives. For example, as an alternative to spaghetti you can also use rigatoni or half sleeve pasta, and instead of the guanciale, try bacon strips with oil or butter. Or replace the pecorino cheese or mix it with grated parmesan cheese. And finally, to make your carbonara even more creamier, there will be no need to add cream! You can simply add a little cooking water to the pasta or use a combination of whole eggs and yolks: try to find the consistency you prefer! We used spaghetti No. 3, but you can also try spaghetti No. 5 and Spaghetti pasta!


Spaghetti Carbonara: Tips and Tricks by The Pasta Queen

Follow these tips for a spaghetti carbonara that is “just gorgeous!”

1. YOU, a gorgeous person, are the first ingredient.

In order to make a gorgeous spaghetti carbonara, you need to pour all of your love and passion into it. Just like the Pasta Queen, let your personal flair and beauty flow, and it will show in the finished dish.

2. Al dente, always!

Spaghetti takes about 8-10 minutes to cook until it’s “tender to the tooth.” It continues to cook when added to the sauce in the pan, so watch it closely!

Custom designed Officina Gullo kitchen island

3. Ditch the cream.

Spaghetti carbonara’s creaminess comes from a well-emulsified egg sauce, cheese, rendered guanciale fat, and pasta water. If you follow her method closely, you will have a velvety sauce that luxuriously coats each strand of pasta.

4. Pasta water is your secret weapon.

Pasta water will help you moderate the consistency of the sauce and ensure that it emulsifies properly. Reserve a cup of it to use at your discretion before straining the pasta.

5. Go for pillow, not bacon.

Guanciale, or pork jowl, is the traditional meat used is carbonara. If pillow isn’t available, you can use bacon, or pork belly. Save your bacon for breakfast!

6. Rely on residual heat.

Since we are using raw eggs, it is important to add them at the correct time so they don’t scramble. This should be done once the pan is off of the heat while mixing steadily and continuously.

7. Enjoy with a delicious wine.

What makes a gorgeous pasta dish even more beautiful? A delicious wine. She recommends serving spaghetti carbonara with a Pinot Grigio to best complement the flavors.

Spaghetti Carbonara by The Pasta Queen


What Is Carbonara?

If you & # 8217ve never slurped up a plate of pasta carbonara before, you & # 8217re in for a treat. Essentially, it & # 8217s a pasta dish that consists of spaghetti coated in a creamy cheese sauce and speckled with bits of bacon. This easy carbonara sauce gets its creaminess from eggs - don't worry, you're not eating raw eggs here. They get cooked when mixed with the piping hot pasta.

In the scheme of things, spaghetti carbonara is fairly inexpensive to make. And uncomplicated. And the ingredients have a long fridge life so you won & # 8217t be found searching for the foul-smelling culprit you forgot about.

Here & # 8217s how I spent my $ 5. I went a little bit over, but considering this meal delivers 6 servings, I feel like it still falls within the challenge & # 8217s guidelines.

  • Spaghetti pasta: $ 3.50
  • 1/2 dozen eggs: $ .60
  • 6 ounces bacon: $ 2.75
  • 1/2 cup grated Pecorino Romano cheese: $ 1.50
  • Salt and Pepper: I already had it on hand


Recipe Summary

  • 1 pound spaghetti
  • 2 large egg yolks
  • ½ cup heavy cream
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces thickly sliced ​​bacon (cut into 1/8-inch dice)
  • 2 garlic cloves (thinly sliced)
  • 1 cup freshly grated Parmesan cheese (3 ounces more for serving)
  • 1 pinch of freshly grated nutmeg
  • Freshly ground pepper

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg season with pepper. Transfer to bowls and serve, passing extra Parmesan.


Spaghetti Carbonara: Tips and Tricks by The Pasta Queen

Follow these tips for a spaghetti carbonara that is “just gorgeous!”

1. YOU, a gorgeous person, are the first ingredient.

In order to make a gorgeous spaghetti carbonara, you need to pour all of your love and passion into it. Just like the Pasta Queen, let your personal flair and beauty flow, and it will show in the finished dish.

2. Al dente, always!

Spaghetti takes about 8-10 minutes to cook until it’s “tender to the tooth.” It continues to cook when added to the sauce in the pan, so watch it closely!

Custom designed Officina Gullo kitchen island

3. Ditch the cream.

Spaghetti carbonara’s creaminess comes from a well-emulsified egg sauce, cheese, rendered guanciale fat, and pasta water. If you follow her method closely, you will have a velvety sauce that luxuriously coats each strand of pasta.

4. Pasta water is your secret weapon.

Pasta water will help you moderate the consistency of the sauce and ensure that it emulsifies properly. Reserve a cup of it to use at your discretion before straining the pasta.

5. Go for pillow, not bacon.

Guanciale, or pork jowl, is the traditional meat used is carbonara. If pillow isn’t available, you can use bacon, or pork belly. Save your bacon for breakfast!

6. Rely on residual heat.

Since we are using raw eggs, it is important to add them at the correct time so they don’t scramble. This should be done once the pan is off of the heat while mixing steadily and continuously.

7. Enjoy with a delicious wine.

What makes a gorgeous pasta dish even more beautiful? A delicious wine. She recommends serving spaghetti carbonara with a Pinot Grigio to best complement the flavors.

Spaghetti Carbonara by The Pasta Queen


Easy Spaghetti Carbonara

When you're craving a comfort food, nothing & mdashI repeat, NOTHING & mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don’t season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it’ll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use bacon or pillow instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that’s what we used here.

Toss the pasta in the bacon or bacon fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.


Make an Italian Feast

When it comes to amazing Italian dishes, there is no shortage of recipes that really get our mouths watering. If you're looking for something light, check out our Easy Italian Pasta Salad or our Zesty Italian Lunch Wrap. Both are packed with flavor but are light enough to suffice for lunch, or a quick and delicious summery dinner.

Perhaps you & # 8217re more interested in a full Italian feast, something filling and a spread you can share. Try our Italian Stuffed Pork Tenderloin, served with Cheesy Italian Bread and One Pan Chicken and Italian Style Veggies on the side.

No matter which way you choose to go, you won't be sorry. Italian food has a way of drawing people in and making them feel at home. There is just something about walking in the door and noting the aroma of Italian seasoning, tomatoes, garlic and bread mingling in the air. Geez! Is it dinner time yet? We & # 8217re getting hungry just thinking about all these options!


Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 10 ounces bacon, cut into 1/2-inch dice
  • 1 pound spaghetti
  • 1 cup heavy cream, plus more if needed
  • 4 large egg yolks
  • 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm bacon and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.


Video: Real Spaghetti Carbonara. Antonio Carluccio (July 2022).


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