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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 Perfect Carbonara
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Spaghetti alla Carbonara in 60 Seconds
Spaghetti alla Carbonara!
Authentic C A R B O N A R A recipe. If you are from Rome you must know how to make a carbonara like the gods intended... end of discussion!
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Spaghetti alla Carbonara Recipe
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Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
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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 a Traditional Carbonara | Chef Jean-Pierre
Hello There Friends, Today is all about a Traditional Carbonara. Made the way that my Mom makes it, if I made it with a Cream Sauce the Italian recipe police will be after me. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now! Come make this Carbonara recipe and let me know how you did in the comments below!
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