MobiRecipe

How To make Spaghetti Alla Carbonara

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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

Spaghetti Carbonara

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How to Make SPAGHETTI CARBONARA (Approved by Romans)

Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!

Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.

#spaghetticarbonara #howtomakespaghetticarbonara #carbonara

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HOW TO MAKE SPAGHETTI CARBONARA

INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper

UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs

METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.

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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.

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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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