Best 2 Spaghetti Alla Carbonara Mario Batali Recipes

Spaghetti alla Carbonara is a classic Italian pasta dish that is simple to make but incredibly delicious. The key to a great carbonara is using high-quality ingredients, such as guanciale or pancetta, Pecorino Romano cheese, and fresh eggs.

This article features three different recipes for spaghetti alla carbonara, each with its own unique twist. The first recipe is a traditional carbonara, made with guanciale, Pecorino Romano, and eggs. The second recipe is a vegetarian carbonara, made with mushrooms, zucchini, and peas. The third recipe is a carbonara with vodka, which adds a touch of smokiness and depth of flavor to the dish.

No matter which recipe you choose, you're sure to enjoy this classic Italian dish. So gather your ingredients and get cooking!

Let's cook with our recipes!

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

Spaghetti Alla Carbonara (Mario Batali) image

Make and share this Spaghetti Alla Carbonara (Mario Batali) recipe from Food.com.

Provided by rachel21321

Categories Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons extra virgin olive oil
8 ounces pancetta (may substitute guanciale or good bacon)
1 lb spaghetti
1 1/4 cups freshly grated parmigiano-reggiano cheese
4 large eggs, separated
fresh ground black pepper

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.

MARIO BATALI'S SPAGHETTI ALLA CARBONARA

MARIO BATALI'S SPAGHETTI ALLA CARBONARA image

Categories Pasta

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (Pancetta or Bacon)
1 pound Spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large Eggs separated
Freshly ground Black Pepper

Steps:

# ingredients 2 tablespoons salt instructions Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. # step 2 ingredients 3 tablespoons Extra-Virgin Olive Oil 8 ounces Guanciale (Pancetta or Bacon) instructions Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). # step 3 ingredients 1 pound Spaghetti instructions 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. # step 4 ingredients 1 cup freshly grated Parmigiano-Reggiano 4 large Egg whites Freshly ground Black Pepper instructions Add the reserved pasta water to the pan with the guanciale, 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. # step 5 ingredients 4 large Egg yolks 1/4 cup freshly grated Parmigiano-Reggiano Pepper to taste instructions 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.

Tips:

Cook the pasta al dente according to the package instructions. This will ensure that the pasta has a slight bite to it and won't become mushy when tossed with the sauce.
Use good quality guanciale or pancetta. These cured meats add a rich, savory flavor to the dish. If you can't find guanciale or pancetta, you can substitute bacon, but it won't have the same flavor.
Don't overcrowd the pan when cooking the guanciale or pancetta. This will prevent it from rendering properly and becoming crispy.
Beat the eggs and cheese together until they are well combined. This will help to create a smooth, creamy sauce.
Add the pasta to the pan with the guanciale or pancetta and toss to coat. Cook for a minute or two, or until the pasta is heated through.
Remove the pan from the heat and add the egg and cheese mixture. Toss to coat the pasta and serve immediately.

Conclusion:

Spaghetti alla carbonara is a classic Italian dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and crispy guanciale or pancetta, it's a dish that everyone will love. So next time you're looking for a quick and easy meal, give spaghetti alla carbonara a try. You won't be disappointed.