Best 20 Spaghetti Carbonara Recipes

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Indulge in the delectable flavors of Spaghetti Carbonara, a classic Italian pasta dish that tantalizes the taste buds with its simplicity and richness. This beloved dish features perfectly cooked spaghetti generously coated in a luscious sauce made from eggs, pancetta, Parmigiano-Reggiano cheese, and black pepper. Experience the harmonious blend of textures, from the velvety smoothness of the sauce to the al dente bite of the spaghetti.

For those seeking a traditional rendition of this iconic dish, the "Classic Spaghetti Carbonara" recipe captures the essence of this culinary masterpiece. It includes step-by-step instructions to guide you in creating the perfect Carbonara, ensuring a creamy and flavorful sauce that clings effortlessly to the spaghetti.

If you prefer a more modern take on this classic, the "Creamy Carbonara with Mushrooms and Peas" recipe adds a delightful twist with the inclusion of sautéed mushrooms and peas. This variation offers a medley of textures and flavors that complement the richness of the Carbonara sauce, creating a dish that is both satisfying and visually appealing.

For those with dietary restrictions or preferences, the "Gluten-Free Spaghetti Carbonara" recipe provides an alternative using gluten-free spaghetti, ensuring that everyone can enjoy this timeless pasta dish. This recipe ensures that the integrity of the flavors and textures remains intact, making it a delightful option for those following a gluten-free diet.

Lastly, the "One-Pot Spaghetti Carbonara" recipe offers a convenient and time-saving method for preparing this classic dish. This version utilizes a single pot to cook both the spaghetti and the sauce simultaneously, making it an ideal choice for busy home cooks or those looking for a hassle-free meal.

Embark on a culinary journey with these carefully curated Spaghetti Carbonara recipes, each offering a unique twist on this beloved dish. Whether you prefer the traditional approach, a modern variation, a gluten-free option, or a one-pot convenience, you're sure to find a recipe that suits your taste and preferences. Prepare to delight your palate with the rich, creamy, and flavorful Spaghetti Carbonara experience.

Here are our top 20 tried and tested recipes!

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

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

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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



Spaghetti Carbonara image

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

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

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

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
8 ounces pancetta or thick bacon, diced
4 large eggs, at room temperature
1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
Kosher salt
1 pound spaghetti

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.

CHEF JOHN'S SPAGHETTI ALLA CARBONARA



Chef John's Spaghetti alla Carbonara image

Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 11

4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

Steps:

  • Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
  • Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
  • Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  • Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
  • Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g

SPAGHETTI ALLA CARBONARA TRADIZIONALI



Spaghetti Alla Carbonara Tradizionali image

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

1 (14 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 egg
¾ cup grated Pecorino-Romano cheese
salt and freshly ground black pepper to taste

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

SPAGHETTI CARBONARA



Spaghetti Carbonara image

A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 6

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Steps:

  • Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
  • Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
  • Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
  • Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Salt
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias

Steps:

  • Bring a large pot of well salted water to a boil over medium heat.
  • Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
  • Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
  • While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
  • When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
  • Serve immediately garnished with sliced scallions.
  • Buonissimo!

KETO SPAGHETTI SQUASH CARBONARA



Keto Spaghetti Squash Carbonara image

All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork

Time 1h5m

Yield 2

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
3 slices bacon
1 teaspoon minced garlic
2 eggs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
  • Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
  • While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
  • Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
  • Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.1 g, Cholesterol 209.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 676.2 mg, Sugar 0.6 g

SPAGHETTI CARBONARA FOR TWO



Spaghetti Carbonara for Two image

When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. "As a zippy side or light entree, you simply can't beat it for simplicity," she notes. Serve with a tossed green salad.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

4 ounces uncooked spaghetti
2 bacon strips, diced
1 tablespoon butter
2 tablespoons heavy whipping cream
1/4 cup grated Parmesan cheese
1/8 to 1/4 teaspoon crushed red pepper flakes
Dash salt and pepper

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.

Nutrition Facts :

BACON & TOMATO SPAGHETTI CARBONARA



Bacon & Tomato Spaghetti Carbonara image

Make and share this Bacon & Tomato Spaghetti Carbonara recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

8 slices bacon, chopped
2 tablespoons butter
300 g spaghetti (a little over 1/2 lb.)
4 eggs, beaten
1/3 cup fresh parsley
2 large tomatoes, seeded, diced
1/2 cup grated parmesan cheese
salt and pepper
additional grated parmesan cheese

Steps:

  • In large frypan cook bacon until crisp.
  • Drain, reserving 2 Tbsp (30 mL) drippings.
  • Set bacon aside.
  • Combine drippings and butter; set aside.
  • In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
  • Add butter mixture, eggs, cheese and parsley tossing to combine.
  • Cook and stir over low heat until mixture is creamy and slightly thickened.
  • Stir in tomatoes and bacon.
  • Add salt and pepper to taste.
  • Serve immediately sprinkled with additional Parmesan cheese.

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

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

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.

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Categories     Egg     Pasta     Pork     Sauté     Quick & Easy     Parmesan     Winter     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

5 oz guanciale (unsmoked cured hog jowl) or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Steps:

  • Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
  • Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

MARIO'S SPAGHETTI ALLA CARBONARA



Mario's Spaghetti alla Carbonara image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 tablespoons coarse salt
1/2 medium onion, finely chopped
4 ounces guanciale, pancetta, or American bacon, cut into 1/4-inch cubes
1 pound very thick spaghetti
1/2 cup freshly grated Pecorino cheese
4 large eggs, separated
4 tablespoons freshly ground pepper

Steps:

  • Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch saute pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes.
  • Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites.
  • Divide the pasta among four plates, and top each serving with one yolk.
  • Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately.

SPAGHETTI SQUASH CARBONARA



Spaghetti Squash Carbonara image

No waiting for water to boil here: Spaghetti squash proves (once again) that it can stand in for pasta. It's perfect in this pancetta-and-egg enriched cream sauce. Microwaving the squash is a clever trick that cuts down on time.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 large spaghetti squash (2 1/2 pounds each)
3/4 cup grated Parmesan, plus more for serving, optional
1 large egg yolk
Kosher salt and freshly ground black pepper
4 ounces pancetta, cut into 1/4-inch cubes
1 small clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
1/4 cup flat-leaf parsley leaves, chopped
A green salad, for serving

Steps:

  • Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
  • Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
  • Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
  • Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta

Steps:

  • Boil the spaghetti in salted water until it is al dente. Drain and set aside.
  • Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
  • Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
  • Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.

TO DIE FOR SPAGHETTI CARBONARA BY TOM CRUISE



To Die for Spaghetti Carbonara by Tom Cruise image

Adopted from Recipe Zaar. I haven't made this yet, but will shortly and make any alterations I think need to be made. Serving sizes will depend on how much spaghetti you make.

Provided by Nimz_

Categories     Spaghetti

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

good first cold press extra virgin olive oil, 1/2 inch in large saute pan (Don't skimp on oil quality!)
2 garlic cloves, minced, to taste
1 chopped onion, to taste
8 -12 slices pancetta, thick slices (Italian bacon)
4 eggs
2 (16 ounce) packages spaghetti (use your good judgement on quanity, we eat alot!..you may not!)
2 cups fresh grated parmesan cheese (Again, don't skimp on quality!) or 2 cups parmigiano-reggiano cheese (Again, don't skimp on quality!)
crushed red pepper flakes
salt & fresh ground pepper

Steps:

  • Put 1/2 inch of olive oil in sauté pan.
  • Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares.
  • Let simmer 30 minutes, don't let mixture boil!
  • During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon).
  • In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
  • Cook spaghetti until al dente.
  • Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook).
  • Stir until eggs are cooked.
  • Mix into sauté pan and finish with the grated cheese.
  • ENJOY!

SPAGHETTI CARBONARA



Spaghetti Carbonara image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
12 ounces spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, lightly beaten
1 cup grated parmesan cheese (about 4 ounces), plus more for topping
Freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
  • Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
  • Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

SAFFRON SPAGHETTI ALLA CARBONARA



Saffron Spaghetti alla Carbonara image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 41m

Yield 4 servings

Number Of Ingredients 12

1/4 teaspoon saffron, 2 pinches
Salt
1 pound thick spaghetti, such as Barilla brand
3 tablespoons extra-virgin olive oil
1/3 pound pancetta, cut like thick bacon at deli counter then diced
4 cloves garlic, grated or finely chopped
1/2 cup dry white wine
1 teaspoon turmeric
2 egg yolks
Black pepper
1 cup grated pecorino cheese
A generous handful fresh flat-leaf parsley, finely chopped

Steps:

  • Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
  • Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti.
  • While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

TOM CRUISE'S SPAGHETTI CARBONARA - OPRAH .COM



TOM CRUISE'S SPAGHETTI CARBONARA - OPRAH .COM image

Categories     Pasta     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese

Steps:

  • In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point. In a bowl, beat 4 eggs with lots of salt and fresh ground pepper. Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!

Tips:

  • Use high-quality ingredients, especially the eggs, cheese, and pancetta or guanciale.
  • Cook the pasta al dente, which means it should still have a slight bite to it.
  • Reserve some of the pasta cooking water before draining. This water can be used to loosen the sauce if it becomes too thick.
  • Use a large skillet or sauté pan to cook the pancetta or guanciale. This will help to prevent the meat from overcrowding and becoming chewy.
  • Add the eggs and cheese to the pancetta or guanciale while it is still hot. This will help to create a creamy sauce.
  • Season the sauce with salt and pepper to taste.
  • Serve the spaghetti carbonara immediately, topped with additional cheese and black pepper, if desired.

Conclusion:

Spaghetti carbonara is a classic Italian dish that is easy to make and delicious to eat. With a few simple ingredients and a little bit of time, 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 meal, give spaghetti carbonara a try. You won't be disappointed!

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