Does anyone have the recipe and method for the ultimate spaghetti carbonara?

Question

I would really like to cook an authentic creamy carbonara from scratch but haven't a clue where to start. I got some ideas from the web but not sure if they're really authentic cheers for the help!!

Answer 1

SPAGHETTI ALLA CARBONARA

Serves 6

INGREDIENTS

1/2 pound chunk bacon or pancetta, cubed

1 tablespoon Colavita™ Extra-Virgin Olive Oil

1 large clove garlic

2 eggs

2 egg yolks

1/4 cup grated Parmigiano Reggiano cheese

1/4 cup grated Pecorino cheese

Good grinding coarse black pepper

1 pound Colavita™ spaghetti

DIRECTIONS

Brown the bacon in a pan with the olive oil and the garlic. Discard the garlic when it begins to brown. Set the bacon aside.

In a large warmed bowl mix the eggs, egg yolks, cheeses and pepper together. Keep the mixture warm. I usually set the bowl in the sink with very warm water around it

Cook the spaghetti in 4 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until the spaghetti is al dente, firm but cooked through. As soon as it is cooked, drain it, add it to the warm egg mixture and toss quickly to coat the spaghetti. Sprinkle the bacon over the top and serve.

SPAGHETTI ALLA CARBONARA

Servings: Makes 4 main-course servings.

Ingredients

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

Preparation

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.

Note:

The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

hope these help.               good luck and enjoy.

Answer 2

You can try this one:

http://www.cherskitchen.com/recipes/past...

Answer 3

Cook pasta while doing the following - Fry up some lardons of pancetta (dry fry - no need for oil).  When some fat escapes add a couple of cloves of crushed garlice and some salt and pepper.  The salt will help draw the fat out of the pancetta.  When this is done you can add some veg if you like - diced onion, courgette, peppers, even some chilli - this isn't the origional receipe but is really nice.  While the stuff is cooking, in a bowl, beat up 1 egg and an additional yolk per person, a nice lump of parmesan (grated) and a nice pourof double cream.  You should have a mixture that lookes quite thick and lumpy with th cheese. Add some salt and pepper to taste.

Turn off heat and transfer pasta in to pan with pancetta mixture.  Don;t drain it, use tongs or something as you still want some of the water.  Give this a mix then add the egg mixture and quickly toss and stir.  You don't want the heat on as the egg will scramble.  If it doesn't olook saucy enough just *** a couple of spoons of the pasta water.  The egg mix will cook in the heat of the pasta etc alone!  It's so easy and a definate winner! Try with penne pasta and it is even easier!!

Hope you like! :-)

Answer 4

this recipe is easy and good-

1 pound spaghetti

8 ounces 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

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.

Yield: 4 servings

Answer 5

Enjoy.

Answer 6

True, Italians might use guanciale or pancetta but as long as it's pig product - the result will be tasty! And I have a couple pounds of Applewood smoked bacon that I think will fit this bill nicely. Thanks for a nice,concise  

Answer 7

http://divine-domesticity.blogspot.com/2...