I am looking for a good recipe for Spaghetti Carbonara.?

Question

I always either have too much egg or not enough.

Answer 1

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
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
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 2

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

Answer 3

6 egg yolks
2 cups whipping cream
½ cup grated Parmesan cheese
¼ tsp. salt
¼ tsp. pepper
500 g bacon, cut into ½” length
½ cup onion, finely diced
2 cloves garlic
½ tsp. oregano
olive oil
½ cup white wine
750 g spaghetti

Mix first 5 ingredients in a bowl and set aside.
Fry bacon with med heat until most of the fat is released, but before it becomes crispy. Remove fat as it is produced. Use a large pot, pasta will be added to this later.

Add white wine and oregano. Reduce the wine at low to med heat.

Add onion and garlic to bacon and sauté for 10-15(?) minutes. Add olive oil for the last few minutes.

About half ways through step 4 begin to boil the spaghetti. When spaghetti is ready, mix it into the bacon.

Mix in the cream mixture, one half at a time.

Submitted by: Giorgio Castiglioni

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Answer 4

"Spaghetti Carbonara" - 4 servings

8 oz. thin spaghetti
2 tbsp. olive oil
1 tbsp. butter or margarine
6 slices bacon or 1/4 lb. salt pork; diced
3 eggs; at room temperature
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley

1) Cook spaghetti as label directs; drain in colander and keep hot.
2) Meanwhile, in 10" skillet over medium heat, in hot oil and butter; fry bacon until crisp.
3) In large bowl with wire whisk, beat eggs; beat in cheese and parsley. Add hot spaghetti; toss with egg mixture to coat well.
4) Add bacon and 2 tbsp. drippings; toss to mix well. Serve immediately. Yields 3 1/2 cups.

Answer 5

SPAGHETTI ALLA CARBONARA
Active time: 40 min Start to finish: 40 min
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



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.

Cooks' 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.

Makes 4 main-course servings.

Answer 6

Use bacon, bacon grease off that. That's the traditional way.

Answer 7

go to allrecipes.com!

Answer 8

try http://www.foodnetwork.com