Best 4 Charcoal Makers Vermicelli Vermicelli Alla Carbonara Recipes
Indulge in the delectable flavors of Charcoal Makers' Vermicelli, a traditional Italian dish that combines the smoky richness of charcoal-blackened pasta with the creamy indulgence of a classic Carbonara sauce. Originating from Rome, this dish showcases the harmony between crispy guanciale, velvety egg yolk, and a touch of Pecorino Romano cheese, all coming together to create a symphony of textures and flavors. Embark on a culinary journey with our carefully curated collection of recipes, each presenting unique variations on this beloved dish. From the traditional Roman-style Vermicelli alla Carbonara to the modern interpretations that incorporate pancetta, mushrooms, and even vodka, we have something to suit every palate. Whether you prefer your Carbonara simple and classic or amped up with additional ingredients, our recipes will guide you through the steps to create a memorable culinary experience. So, gather your ingredients, fire up the stove, and prepare to tantalize your taste buds with the irresistible allure of Charcoal Makers' Vermicelli.
Check out the recipes below so you can choose the best recipe for yourself!
SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)
This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".
Provided by Acerast
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large skillet.
- Add the bacon and cook gently until the fat becomes transparent.
- In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
- Drain pasta and add it to the bacon pan; stir well.
- Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
- The eggs will coagulate as they blend with the hot pasta so work quickly.
- Stir until all pasta is coated with the thick yellow cream.
- Stir in the remainder of the cheese and freshly ground pepper to taste.
- Serve at once.
Nutrition Facts : Calories 1074.2, Fat 61.5, SaturatedFat 26.6, Cholesterol 386.3, Sodium 1043.8, Carbohydrate 87.9, Fiber 3.6, Sugar 2.8, Protein 39.9
RICK STEIN'S SPAGHETTI ALLA CARBONARA
Wow. Saw this last night on his new TV programme and had to try it. So simple and so tasty! I had to make a couple of substitutions because we can't get everything here in Andorra. Getting a large piece of pancetta would have been challenging, so I replaced with smoked bacon lardons which are freely available. Also, pecorino? The Andorran lady looked at me as if I was mad, and what's wrong with a nice bit of Catalan manchego? I'm sorry, but I replaced it with parmeggiano! Remember you should always add your pasta to the sauce, not the other way around, so make sure you use a big deep frying pan.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in salted boiling water until al dente.
- Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
- Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
- Add the garlic and parsley, heat for a few more seconds then remove from the heat.
- Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
- Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
- The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
- Serve with the remaining cheese sprinkled on top.
Nutrition Facts : Calories 589, Fat 15.6, SaturatedFat 4.5, Cholesterol 171.6, Sodium 209.6, Carbohydrate 86.5, Fiber 3.7, Sugar 2.4, Protein 23.7
SPAGHETTI ALLA CARBONARA
Another one of Angelo's dishes. Note that the cooked pasta needs to be added immediately to the raw egg mixture in order to cook the egg.
Provided by mermaidmagic
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling water until tender.
- Meanwhile, in a large frying pan, heat the oil over medium heat.
- Add the pancetta and cook until lightly browned, for 3-4 minutes.
- In a large bowl, beat the eggs with the cream until blended.
- Stir in half a cup of parmigiano cheese and pepper.
- Drain the pasta and pour into the bowl with the egg and cream mixture.
- Toss together.
- Add the pancetta and drippings and toss again to coat well.
- Serve immediately.
Nutrition Facts : Calories 796, Fat 35.3, SaturatedFat 19.2, Cholesterol 307.4, Sodium 437.8, Carbohydrate 88.2, Fiber 3.8, Sugar 2.5, Protein 30
SPAGHETTI ALLA CARBONARA
Make and share this Spaghetti Alla Carbonara recipe from Food.com.
Provided by ToriS
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta following the instructions on the package.
- Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
- Stir in the garlic and saute for 2 minutes, stirring.
- Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
- Grate the parmesan cheese and stir it into the cream mixture.
- Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
- Season to taste.
- Drain the pasta thoroughly and put into a large serving bowl.
- Pour on the sauce and toss to coat.
- Serve.
Nutrition Facts : Calories 860.4, Fat 52.6, SaturatedFat 25.7, Cholesterol 273.2, Sodium 541.2, Carbohydrate 69.8, Fiber 3.2, Sugar 3.8, Protein 26.5
Tips for Making Vermicelli alla Carbonara
- **Use high-quality ingredients:** This dish is all about the simplicity of the ingredients, so it's important to use the best you can find. Look for fresh, high-quality eggs and guanciale or pancetta. - **Cook the pasta al dente:** The pasta should be cooked until it is al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy when you add the sauce. - **Use the right amount of pasta water:** When you add the pasta water to the sauce, you want to create a creamy, velvety texture. Use just enough pasta water to achieve this consistency, about 1/2 cup. - **Don't overcook the eggs:** The eggs in carbonara should be cooked just until they are thickened and creamy. If you overcook them, they will become scrambled and the sauce will be lumpy. - **Season to taste:** Carbonara is a simple dish, so it's important to season it to taste. Add salt, pepper, and grated Parmesan cheese until the sauce is flavorful and balanced.Conclusion
Vermicelli alla Carbonara is a classic Italian dish that is easy to make and incredibly delicious. With a few simple ingredients and a little bit of attention to detail, you can create a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy pasta dish, give Vermicelli alla Carbonara a try. You won't be disappointed!
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