i m looking for a simple pasta carbonara recipe?

Question

is the egg necessary?

Answer 1

INGREDIENTS
1 pound spaghetti
1 pound panchetta, chopped (original italian bacon)
4 eggs, well beaten
1 cup grated Parmesan cheese
1/4 cup olive oil
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, place panchetta in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
Scramble eggs in bacon drippings.
Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

Answer 2

Spaghetti alla Carbonara Recipe


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. Pass more cheese around the table.

Answer 3

Tom Cruise made this on Oprah a few years ago and is now a family favorite for my family....very easy!

Tom Cruise's Spaghetti Carbonara
Created by Tom Cruise


INGREDIENTS

1/2 inch of olive oil (for frying pan)
2 cloves of minced garlic
1 chopped onion
8-12 thick slices of Italian bacon
4 eggs
2 packages of spaghetti
2 cups grated parmesan cheese

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!

Answer 4

Simple Pasta Carbonara:

40 min 10 min prep
4 servings

8 ounces linguine, cooked drained and rinsed
8 slices bacon
1 bunch green onions, sliced
4 ounces fresh mushrooms, sliced
2/3 cup parmesan cheese, grated
3 eggs, room temperature
2/3 cup cream, room temperature
2 teaspoons parsley flakes
salt & pepper

1. In frying pan brown bacon and crumble in pan.
2. Remove all fat from pan except for about one tablespoon.
3. Add onion and mushrooms to bacon, saute until soft.
4. In bowl beat eggs, add other ingredients and mix; set aside.
5. Add rinsed, cooked noodles to frying pan with the bacon, onions and mushrooms; heat through.
6. Just before serving, remove from heat and add bowl of egg mixture to hot noodle mixture and mix.
7. Serve immediately.

Answer 5

1/4 lb. bacon
1 stick (1/4 lb.) butter
1 c. milk
2 tbsp. wine vinegar
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan

Cut the bacon into little pieces and cook in butter until clear. Heat milk in a small saucepan, and add the bacon and butter, add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve. Add salt and pepper to taste.

Answer 6

I've read the recipes other people gave you. It seems right, except a few things :

I would use diced salted pork (without the white fat) instead of bacon.
Definitely, DO NOT use the egg white. Everybody will put a raw egg yoke in it's own plate, on top of the pasta
As for the sauce itself, use either double cream or creme fraiche, and NO wine or vinegar.

And that's the original carbonara sauce

Good luck

Answer 7

ITALIAN SPAGHETTI CARBONARA (without egg)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil

Cook spaghetti in boiling salt water for 15 minutes.

Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.

Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.



Spaghetti Alla Carbonara
* 5 large garlic cloves, bruised
* 3 tbsps extra virgin olive oil
* 150 pancetta or lean bacon, julienned
* 1/3 cup dry white wine
* 4 eggs
* 6 tbsps freshly grated parmigiano
* 1/2 tsp salt to taste
* plenty of freshly milled pepper
* 450 g spaghetti
* salt
- In a cold, stick proof skillet large enough to hold the pasta later, place the pancetta or bacon and 3 tbsps water. Heat over medium flame. When water evaporates, add the pancetta or bacon, saute 4 minutes. Drain any fat. Add olive oil and garlic to the skillet. Saute gently until pancetta/bacon is browned, 4 minutes. Stir in wine and allow it to evaporate, 3 minutes.

- Remove garlic and discard it. In a bowl, beat the eggs with the cheese and salt. Cook spaghetti according to package directions. Drain pasta, reserving 1 cup of the cooking ater and while the pasta is still dripping wet and very hot, add it to skillet with pancetta/bacon, add the eggs and toss to coat.

- Add several tbsps of pasta cooking water, if necessary, to moisten. Add a generous amount of pepper. Serve hot.

Answer 8

Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper."

Original recipe yield:
8 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1/2 pound bacon, cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1/4 cup butter, softened
1/4 cup chopped parsley
ground black pepper to taste
DIRECTIONS
Cook bacon until crisp. Drain on paper towels.
In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Answer 9

INGREDIENTS
3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1 1/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Answer 10

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.

The eggs in this recipe will not be fully cooked, which may be of concern to you. You can use pasteurized eggs instead.