How To make Linguine Carbonara1
1 tb Salt
1 tb Oil
1 lb Dried or fresh linguine
1/2 c Butter
1/2 c Grated parmesan cheese
4 lg Eggs, well beaten
1 tb Chopped fresh parsley
1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine,
and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter
and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter
and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley.
How To make Linguine Carbonara1's Videos
Pasta Carbonara by italian chef Monosilio - Rome
CARBONARA: Italian chefs react to the most popular videos!!
Luciano Monosilio, from “Pipero al Rex” restaurant in Rome, presents the classic Carbonara recipe, paying particular attention to the traditional techniques.
Ingredients for 4:
- 4 egg yolks
- 20 g Pecorino cheese
- 30 g Parmesan cheese
- 20 g freshly ground black pepper
- 200 g guanciale
- 280 g Monograno Felicetti spaghettoni
Procedure
Combine the egg yolks with Parmesan, Pecorino cheese and pepper in a bowl. Beat the mixture with a whisk. Brown the guanciale, removing any excess oil and set aside.
Cook the spaghettoni for 13 minutes in salted water, drain and toss into the egg mixture while stil steamy. Stir in the guanciale/pork cheek, a little cooking water and finish with a drizzle of the the meat’s fat. Plate, dusting with the cheeses and pepper.
Creamy Carbonara Pasta - Christmas Recipe
Creamy Carbonara Pasta a Christmas Recipe. Filipino Style Carbonara is one of the most popular pasta recipe in Philippines. Usually serve during Birthdays, Christmas, Noche Buena or even merienda and other Occasions.
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Ingredients:
500 grams Pasta ( linguine or Spaghetti Pasta)
115 grams Mushroom
370 ml Evaporated Milk
1/4 cup Sugar (optional)
100 grams Butter
1 whole White Onion
500 ml All Purpose Cream
165 grams Cheese
250 grams Sweet Ham
Salt
Ground pepper
Cooking Oil
Water
#creamycarbonara #carbonara #carbonarapasta
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:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
Links from the video:
Perfect Spaghetti Bolognese |
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The Perfect Carbonara
Ciao, my name is Nadia otherwise known as The Pasta Queen!
#short #Italian #spaghetti #carbonara
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Creamy Carbonara Pasta | Super Easy and Quick Carbonara Recipe | Christmas Recipe
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#Easycarbonararecipe #christmasrecipe
Ingredients
Spaghetti pasta (400 grams)
Carbonara sauce 2 pcs (400 grams)
Evaporated milk (370 ml)
Sweet ham (250 grams)
Mushroom (115 grams)
Cheese (100 grams)
Butter (100 grams)
4 cloves gralic
1 pc onion
Salt
Pepper
Oil
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Easy Carbonara in 15 Minutes
Rich, silky smooth carbonara in only 15 minutes!
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HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
12 STAINLESS FRYING PAN:
-- RECIPE --
(makes 2 portions)
▪225g/8oz very thick cut bacon, diced into small batons
▪Olive oil
▪340g/12oz spaghetti
▪50g or 1/2c aged parmesan, feather shredded
▪50g or 1/2c pecorino romano, feather shredded
▪1 egg + 3 egg yolks
▪2g or 1teas ground black pepper
▪Reserved pasta water
To cook the pasta, bring water to a boil. I’m using a 12” saute for this for faster boiling. Salt water then add spaghetti. Simmer on high for about 8min. When done, noodles should have just a bit of crunch in the middle.
To cook the bacon and prepare the sauce, preheat a large heavy-bottomed pot over low. Add a bit of olive oil to the pot followed by bacon. Allow to render and brown for around 8min, stirring occasionally.
In a separate bowl, mix together cheeses and eggs.
When bacon is rendered and golden, remove it from the pot, and reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper. Fry black pepper and stir with wooden spoon, scraping up bacon fond.
At this point, ladle in about 300mL/1.5c pasta water into bacon pot and continue to deglaze up bacon fond. Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
Stir 100mL/.5c of pasta water together with the egg and cheese mixture.
Add 100mL/.5c of additional pasta water into the spaghetti pot and stir. Simmer pasta in shallow water for about 90 seconds. Taste pasta. It should be al dente. Remove from heat and stir in rendered bacon. Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don’t take it too far or sauce will become gloppy.
Top with a pinch of aged parm and black pepper and serve.
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CHAPTERS
0:00 Intro
0:08 boiling spag, rendering bacon, mixing sauce
4:46 Vite Ramen (ad)
5:46 Finishing the carbonara
9:20 Let’s eat this thing
#carbonara #carbonararecipe #pasta
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