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How To make Spaghetti Alla Carbonara
1/2 lb Pancetta or bacon
2 T Olive oil
1 T Butter
4 Garlic cloves, peeled
-and lightly crushed 1/4 c White wine, dry
Salt 1 lb Thin spaghetti
3 Eggs
1/4 c Peccorino romano cheese,
-freshly grated 1/2 c Parmesan cheese,
-freshly grated Black pepper, -freshly ground 2 T Parsley, chopped fine
Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed garlic into a saucepan or small saute pan and turn on the heat to medium-high. When the garlic becomes colored a deep gold, remove and discard it. Put the pancetta or bacon into the pan and saute until it begins to be crisp at the edges. Add the wine and let it boil away for a minute or two; then turn off the heat. In a large pot, bring about 4-5 quarts water to a boil. Add about 2-3 T salt, and when the water returns to a boil, put in the spaghetti. Take the bowl from which you'll be serving the spaghetti later, and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley. When the spaghetti is tender but firm to the bite, drain it and put it into the serving bowl with the egg-and-cheese mixture. toss rapidly and thoroughly until it is well-coated. Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly and serve immediately. NOTES: * Spaghetti with raw eggs and Italian bacon -- While there are innumerable minor variations in the way people make this celebrated Roman dish, there are really only two substantially different schools of thought. One maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only correct bacon to use. The other school insists on the smoked American variety. Both are good, and both are popular in Italy, but the version I prefer is the one with pancetta. The flavor of smoke is not usually associated with Italian food; certainly hardly ever outside of Alto Adige, a German-speaking region in the North that was once part of Austria. In this dish, I find that smoked bacon adds a sharpness that wearies the palate after the first bite-fulls. Try it both ways and decide for yourself. : Difficulty: moderate. : Time: 20 minutes. : Precision: Approximate measurement OK. : Katherine Rives Albitz : Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz : Copyright (C) 1986 USENET Community Trust
How To make Spaghetti Alla Carbonara's Videos
The Pasta Queen Carbonara Recipe
This carbonara was made with The Pasta Queen Collection - timeless and stunning they are now available with a 15% JUST GORGEOUS discount. Link in bio.
The classic Italian Carbonara starts with the perfect cookware. #carbonara #italianfood #labordayweekend #labordaysale #cookware #luxury
Spaghetti carbonara ???? #shorts 
Carbonara
Ingredients
- 400g Guanciale, diced small
- 300g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- Salt for the pasta water
Method
1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!
How to Make SPAGHETTI alla CARBONARA in 2021 (Next Level Carbonara)
Spaghetti alla carbonara is a traditional Italian recipe and every time you make this dish, it gets better and better. Crispy, tender in the middle, guanciale is mixed with spaghetti and a homemade peppery, pecorino-filled carbonara sauce. My original recipe has become very popular across the globe as we try to set the record straight: NO CREAM! This spaghetti alla carbonara is my 2021 version.
Try my version of this authentic Roman dish; I'm already hungry just thinking about it!
???? Follow this link to read and print the written recipe:
#carbonara #spaghetticarbonara #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti alla Carbonara
0:58 Ingredients for Spaghetti alla Carbonara
2:37 How to Cut the Guanciale
3:54 How to Cook Spaghetti
4:35 How to Cook Guanciale
5:26 How to Make the Carbonara Mix
8:52 Combine the Pasta with the Guanciale
10:10 How to Add the Carbonara Cream
12:45 How to Serve Spaghetti alla Carbonara
13:54 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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How To Make Spaghetti Alla Carbonara (Real Traditional Italian Recipe)
This recipe looks easy to make but can be a little tricky. Keep in mind when adding the egg & cheese mix to the cooked spaghetti. The pasta in the pan has to be at the right temperature (not too hot).. Otherwise, you will have spaghetti with scrambled eggs. The fat of guanciale bacon combined with the eggs should give you a great creamy flavorful sauce. This pasta dish is just darn delicious if done well!
Full Recipe
History Of Spaghetti Carbonara
#spaghetti #carbonara #recipes #italianrecipes #pasta
How to Make Classic Carbonara | Jamie Oliver
Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!
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Spaghetti Carbonara #shorts
One of THE most requested dishes to date. No cream. No garlic. Just the good stuff ????
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