Best 2 Spaghetti Carbonara Americas Test Kitchen Recipes
Indulge in the richness and simplicity of Spaghetti Carbonara, a classic Italian dish that has captured hearts worldwide. Originating from the culinary traditions of Rome, this pasta dish features a luscious sauce made from eggs, cheese, and guanciale or pancetta, generously coating perfectly cooked spaghetti. The result is a symphony of textures and flavors, with a creamy, velvety sauce clinging to each strand of pasta, complemented by the saltiness of the cured pork and the sharp, nutty notes of Pecorino Romano cheese. This article presents three variations of Spaghetti Carbonara, each offering a unique twist on the classic recipe. From the traditional Roman Carbonara to a modern interpretation with peas and pancetta, and a luscious seafood version featuring shrimp and crab, these recipes cater to diverse preferences and dietary choices.
Here are our top 2 tried and tested recipes!
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
Tips:
- Use high-quality ingredients. The better the ingredients, the better the final dish will be. This is especially true for the cheese and pancetta.
- Cook the pancetta until it is crispy. This will add a nice smoky flavor to the dish.
- Don't overcook the eggs. The eggs should be cooked just until they are set. If you overcook them, they will become rubbery.
- Add the cheese and eggs to the pasta while it is still hot. This will help the cheese melt and the eggs cook evenly.
- Serve immediately. Spaghetti carbonara is best enjoyed fresh out of the pan.
Conclusion:
Spaghetti carbonara is a classic Italian dish that is easy to make and always a hit. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give spaghetti carbonara a try. You won't be disappointed.
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