Best 4 Tom Cruises Spaghetti Carbonara Recipes
Indulge in the culinary masterpiece that is Spaghetti Carbonara, a harmonious blend of simple yet exquisite ingredients that has captivated taste buds for generations. Originating from the heart of Italy, this iconic dish has earned its place as a global favorite, thanks to its rich and creamy sauce, perfectly al dente pasta, and the symphony of flavors created by crispy pancetta, velvety eggs, and a generous sprinkle of Parmesan cheese. This article presents a curated collection of Spaghetti Carbonara recipes, each offering unique variations on this classic dish. From the traditional Roman recipe to modern twists that incorporate tantalizing ingredients, these recipes cater to every palate and skill level, promising an unforgettable culinary experience.
Let's cook with our recipes!
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
TO DIE FOR SPAGHETTI CARBONARA BY TOM CRUISE
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
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!
TOM CRUISE'S SPAGHETTI CARBONARA - OPRAH .COM
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!
TOM CRUISE'S SPAGHETTI CARBONARA
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 fresh, high-quality ingredients: This will make a big difference in the final flavor of your dish. Look for eggs that are fresh and have bright orange yolks, and use freshly grated Parmesan cheese.
- Cook the pasta al dente: This means that it should be cooked until it is still slightly firm to the bite. This will help it to hold its shape when you add the sauce.
- Don't overcrowd the pan when cooking the pancetta or bacon: This will cause it to steam instead of brown, and it will not be as flavorful. Cook it in batches if necessary.
- Add the eggs and cheese to the pasta gradually: This will help to prevent them from curdling. Stir constantly until the sauce is smooth and creamy.
- Season the dish to taste: Add salt and pepper to taste, and adjust the amount of Parmesan cheese until you reach the desired flavor.
Conclusion:
Tom Cruise's spaghetti carbonara is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of creamy sauce, salty pancetta, and rich Parmesan cheese is sure to please everyone at the table. With just a few simple tips, you can make this dish at home and enjoy the taste of Italy in your own kitchen.
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