Best 3 Pasta Alla Carbonara Recipes
Indulge in the delectable simplicity of Pasta alla Carbonara, a classic Italian dish that embodies the essence of culinary harmony. Originating from Rome, this timeless recipe combines the richness of eggs, cheese, and pancetta (or guanciale) with the comforting embrace of al dente spaghetti. Embark on a culinary journey with us as we explore not one, but four extraordinary variations of Pasta alla Carbonara, each offering a unique twist on this beloved dish. From the traditional Roman Carbonara to the modern interpretations infused with seafood, vegetables, and even a vegetarian rendition, our curated collection caters to every palate and preference. Get ready to tantalize your taste buds with this versatile and utterly satisfying pasta dish that has captured the hearts and stomachs of food enthusiasts worldwide.
Check out the recipes below so you can choose the best recipe for yourself!
BACON AND EGG COAL MINER'S PASTA: RIGATONI ALLA CARBONARA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 generous servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
- Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
- Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
RIGATONI ALLA CARBONARA (BACON AND EGG COAL MINER'S PASTA)
Make and share this Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) recipe from Food.com.
Provided by Barbell Bunny
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
- While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
- Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
- Add wine or stock to the pan and reduce liquid by half, 2 minutes.
- Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
- Beat in parsley and pepper and set aside.
- Drain pasta.
- Add pasta to pan with sauce.
- Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta.
- Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
PASTA ALLA CARBONARA
This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles.
Provided by Erin Clifton
Categories Main Dish Recipes Pasta Pasta Carbonara Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
- Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
- Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 36.4 g, Cholesterol 198.2 mg, Fat 37.6 g, Fiber 3.2 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 588.9 mg, Sugar 2.2 g
Tips:
- Use high-quality ingredients, especially the cheese and eggs. Fresh, flavorful ingredients will make a world of difference in the final dish.
- Don't overcook the eggs. The residual heat from the pasta will continue to cook the eggs, so you want to remove them from the heat just before they reach your desired doneness.
- Season the pasta water generously. This will help to flavor the pasta and make the sauce more flavorful as well.
- If you don't have guanciale or pancetta, you can use bacon instead. Just be sure to cook it until it's crispy before adding it to the pasta.
- Serve the pasta immediately, topped with freshly grated Parmesan cheese and a sprinkle of black pepper.
Conclusion:
Pasta alla carbonara is a classic Italian dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and smoky, savory flavor, it's sure to become a favorite in your home. So next time you're looking for a quick and easy weeknight meal, give pasta alla carbonara a try. You won't be disappointed.
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