Time 35m Number Of Ingredients 12 Steps:
Break egg yolks and whole eggs into a large bowl. Then grate the Parmesan directly on the eggs. Season with salt and pepper. Mix and set aside. Cut the guanciale into thin strips. Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired). Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips. Lower the heat, and cook for 5 minutes, stirring regularly. Set aside. Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon. Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated. Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture. Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe. Mix everything gently with kitchen tongs.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Heat olive oil in a large skillet over medium heat; add guanciale (see Cook’s Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Time 20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside. Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Time 27m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes. Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl. Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Lightly beat eggs in a large serving bowl; set aside. Add pasta to skillet; toss. Transfer to eggs. Add cheeses and pancetta; toss. Season with pepper.
Time 30m Yield 3-4 servings. Number Of Ingredients 5 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Add butter to drippings; heat until melted., Drain spaghetti; toss with eggs and cheese. Add to skillet; cook and stir over medium heat for 3-4 minutes or until eggs are set. Sprinkle with bacon.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 7 to 9 minutes. Just before the pasta is cooked, fry the pancetta in a large skillet until it is crisp and golden brown, 5 to 6 minutes. Drain the pasta well, reserving 1/4 cup of the cooking water. Carefully pour it into the skillet, then add the pasta, and heat, shaking the pan, for 1 minute. Add the grated cheese, the egg whites and pepper, and toss until they are fully incorporated. Divide the pasta among 4 heated serving bowls, and make a nest in the center of each. Gently drop an egg yolk into each nest, season with additional black pepper, and grate additional cheese on top. Serve immediately.
More about “spaghetti alla carbonara tradizionali recipes”
Time 20m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.
