Best 5 Carbonara Guanciale Egg And Pecorino Romano Recipes
**Carbonara: A Classic Italian Pasta Dish with Variations**
Carbonara is a classic Italian pasta dish that is simple to make yet incredibly delicious. It is made with just a few ingredients: guanciale (or pancetta), eggs, Pecorino Romano cheese, and black pepper. The guanciale or pancetta is rendered until crispy, then the eggs and cheese are added and tossed with the hot pasta. The heat of the pasta cooks the eggs and cheese, creating a creamy and rich sauce. Carbonara is typically served with spaghetti, but it can also be made with other types of pasta, such as penne or rigatoni.
**Recipes Included in the Article:**
* **Classic Carbonara:** This recipe uses guanciale, eggs, Pecorino Romano cheese, and black pepper to create a simple and delicious carbonara.
* **Carbonara with Peas:** This variation adds peas to the classic carbonara recipe for a pop of color and sweetness.
* **Carbonara with Asparagus:** This variation uses asparagus instead of peas for a more savory and earthy flavor.
* **Carbonara with Mushrooms:** This variation adds mushrooms to the classic carbonara recipe for a more umami-rich flavor.
* **Carbonara with Zucchini:** This variation uses zucchini instead of mushrooms for a lighter and more refreshing flavor.
These are just a few of the many variations that can be made on the classic carbonara recipe. So feel free to experiment and find your favorite way to enjoy this delicious dish.
SPAGHETTI ALLA CARBONARA TRADIZIONALI
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Provided by Andry008
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g
TRADITIONAL ITALIAN SPAGHETTI CARBONARA
Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of this authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like scrumbled eggs or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.
Provided by Recipes from Italy
Categories pasta recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
- Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
- Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
- With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
- When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
- With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.
Nutrition Facts : ServingSize 100 g, Calories 379 cal
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use the best quality ingredients you can find. Guanciale is essential. Choose a piece that is well-marbled and has a deep red color.
- Don't overcook the pasta. Cook the pasta al dente, according to the package directions. Al dente means "to the tooth" in Italian, and it refers to the pasta being slightly firm to the bite.
- Use a large bowl for mixing the pasta. This will help to prevent the pasta from sticking together.
- Add the pasta to the sauce, not the other way around. This will help to prevent the pasta from becoming waterlogged.
- Stir the pasta constantly to ensure that it is evenly coated with the sauce.
- Add the cheese last. This will help to prevent it from becoming grainy.
Conclusion:
Carbonara is a classic Italian dish that is deceptively simple to make. With a few high-quality ingredients and a little bit of care, you can easily create a delicious and satisfying meal. So next time you're looking for a quick and easy weeknight dinner, give carbonara a try. You won't be disappointed!
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