Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
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!
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#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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King of Carbonara shares his Pasta Recipe - Food in Rome
A visit to Luciano Cucina Italiana in Rome, Italy, to watch Chef Monosilio preparing Spaghetti Carbonara, his signature dish, which brought him the nickname King of Carbonara. Receiving a Michelin Star at the sweet age of 27 years, he later decided to open a more casual style restaurant which is his current Luciano Cucina Italiana in the Centre of Rome -
Authentic Italy Episode 1:
Authentic Italy Episode 2:
Authentic Italy Episode 4:
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!
RECIPE LINK:
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Authentic Carbonara Pasta
Ingredients -
400g (14.1oz) - Spaghetti
4 - Large Free Range Egg Yolks
45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method -
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
#pasta #carbonara #shorts