What is the recipe for spaghetti carbonara?

Answer 1

Title: Pasta Carbonara (Silver Pallete)
Yield: 4 Servings

Ingredients

1 lb thick-sliced bacon, diced
2 tb salt
1 lb linguini
3 eggs
1/3 c chopped italian parsley
1 grated parmesan cheese
1 fresh ground pepper to taste

Instructions

1. Saute the bacon in a small skillet until crisp. Remove with a
slotted spoon and drain well on a paper towel.

2. Boil the water and cook linguini until firm and tender.

3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for
serving. Have the cooked bacon and the chopped parsley ready at hand.

4. When the pasta is done, drain it immediately in a colander, and
pour into the bowl of eggs and immediately begin tossing it. As the
strands of pasta become coated with the beaten eggs, their heat will
cook the eggs.

5. Sprinkle the bacon and parsley on, and serve immediately. This is
great with lots of freshly grated Parmesan cheese and freshly ground
black pepper.

Source: The Silver Palate Cookbook

Answer 2

Spaghetti Carbonara The authentic carbonara is made with pancetta. If you can't get pancetta, substitute a good quality thick sliced bacon. At the heart of Italian cooking is the insistence on quality ingredients. Remain true to that and you will have a delicious adaptation.
INGREDIENTS

5 ounces pancetta or bacon
2 tablespoons olive oil
5 eggs
2 tablespoons milk or light cream
2 tablespoons finely chopped flat-leaf parsley
1/3 cup mixed parmigiano/romano
1 pound spaghetti
Freshly milled black pepper













METHOD

Fill a 6 quart pot with salted water to boil pasta. Bring to a boil while preparing other ingredients.

Slice bacon or pancetta crosswise into half inch strips, and cook slowly in olive oil. Do not let strips burn. The bacon should be well browned, but not burnt. Keep warm over very low heat.

Separate egg whites and yolks, reserving whites for another use. Put yolks in serving bowl and mix lightly with milk or cream, parsley and the mixed cheeses.

Cook pasta to al dente (firm to the bite), about 8 minutes for spaghetti. When cooked, drain in a colander and add all at once to egg mixture. Toss rapidly until pasta is coated with eggs which will cook from the heat of the pasta. Add bacon and freshly milled black pepper. Toss again. Serve immediately.

Serves: 4 to 6

Answer 3

3 egg yolks
1 large egg
1/3 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
1/4 pound thickly sliced pancetta, cut into 1/2-inch dice
1/2 pound spaghetti

Preparation:

In a large serving dish that can later accommodate the pasta, beat the egg yolks, egg, cream and 1/4 cup of the Parmigiano. Season with salt, and generously with pepper. Heat the oil in a small skillet over medium heat. Add the pancetta and cook until it is lightly golden. Set aside.

Bring a large pot of water to boil. Add 1 tablespoon of salt and the spaghetti. Coo, uncovered, over high heat until spaghetti is tender, but still a bit firm to the bite.

Drain the spaghetti and place in the dish with the eggs. Add the pancetta and its cooking fat and stir quickly to incorporate. Taste and adjust the seasoning, and serve with additional Parmigiano.


Variation: Carbonara with hot, fluffy eggs

Heat the oil and brown the pancetta as instructed above. Keep warm on very low heat.

In a large bowl or the top part of the double boiler set over 2-inches of simmering water, beat the eggs with the cream until thick and pale yellow. (Do not let the water boil or it will cook the eggs.) Turn the heat off under the pan and set aside until ready to use.

Cook the pasta and place in a large bowl. Season with salt and pepper. Add the eggs, the pancetta, and its cooking fat, and the Parmigiano. Toss well and serve.


Recipe serves four and is courtesy of Biba Caggiano and Biba Restaurant.

Answer 4

Spaghetti Alla Carbonara Recipe
. Note that the cooked pasta needs to be added immediately to the raw egg mixture in order to cook the egg.
1 lb spaghetti
1 teaspoon olive oil
6 ounces pancetta, diced
4 eggs
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
1 teaspoon black pepper
4 servings

1. Cook the pasta in a large pot of boiling water until tender.
2. Meanwhile, in a large frying pan, heat the oil over medium heat.
3. Add the pancetta and cook until lightly browned, for 3-4 minutes.
4. In a large bowl, beat the eggs with the cream until blended.
5. Stir in half a cup of parmigiano cheese and pepper.
6. Drain the pasta and pour into the bowl with the egg and cream mixture.
7. Toss together.
8. Add the pancetta and drippings and toss again to coat well.
9. Serve immediately.

Answer 5

For two
150 grms dried Spaghetti

150 grms diced pancetta or smoked bacon lardons
1 handful of grated parmesan
1 tsp course ground black pepper
1ooml double cream
1 egg yolk

mix the cream and parmesan with the pepper and a good pinch of salt (be careful as parmesan is salty), cook off the pasta. fry the bacon lardons. drain the spaghetti. pour the cream and parmesan mix over the pasta and mix well, pour the bacon lardons inculding the oil that comes off over the pasta. lastly put the egg yolk in the shell on top of the pasta when serving alternativly stri it into the pasta for extra richness although be careful when serving to pregnant women. you can top with a sprinkle of parsley if you want.

Carbonnarra should never be runny and soupy with a milky sauce, it should be rich and creamy with an intense cheese and bacon flavour.

Answer 6

Bacon & Egg Carbonara

Ingredients

(4 servings)

8 oz Sliced bacon (about 10 slices) cut into 1" squares
8 oz Dry thin pasta, such as capellini or vermicelli; or 1 pkg (9 oz)
Angel hair pasta
2 c Sour cream
1/4 c Chopped chives or thinly sliced green onions, including tops
4 Egg yolks
1 c Grated parmesan cheese


Instructions

In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat.
In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking.
Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Makes 4 servings.

Answer 7

INGREDIENTS:
6 to 8 ounces sliced mushrooms
3 tablespoons chopped green onions
2 tablespoons bacon drippings or olive oil
10 to 12 slices bacon, diced and cooked
1 pound spaghetti, cooked and drained
1 teaspoon finely minced fresh parsley
freshly ground black pepper
salt to taste
2 tablespoons grated Parmesan cheese
Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk

PREPARATION:
Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Sauté until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Sauce: In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.


This tastes lovely I had it myself !

Answer 8

1 tbsp oil
200g pancetta or bacon
6 yolks
120ml double cream
150g grated parmesan
250g spaghetti
salt n pepper

heat oil,fry ham and set aside.
beat yolks with cream and stir in half the cheese and season.
cook spaghetti and mix into the pan with the ham and pour over the creamy mixture until it fully coats it.
sprinkle over rest of parmesan and enjoy!
this amount will serve 2,multiply the ingredients according to the amount you're feeding.

Answer 9

You will love this....

Spaghetti Carbonara II
Submitted by: Sandy T.

"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering."
Original recipe yield: 8 servings.
Prep Time:20 Minutes
Cook Time:20 Minutes
Ready In:40 Minutes
Servings:8

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INGREDIENTS:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

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DIRECTIONS:
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Answer 10

spaghetti,gravy,bat guano,crushed nuts(no thanks,I've already got some)