Carbonara. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. Carbonara Ristorante in Pittsburgh, Pennsylvania, specializes in Italian cuisine for dine-in, carry out, as well as restaurant catering.
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network. Inspiration and Ideas Tips & Tricks Traditional Spaghetti alla Carbonara. This [recipe] comes right from Italy. You can cook Carbonara using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Carbonara
- Prepare 1 Tbsp of olive oil or unsalted butter.
- It's 1/2 pound of pancetta or thick cut bacon, diced.
- Prepare 1-2 of garlic cloves, minced, about 1 teaspoon (optional).
- Prepare 3-4 of whole eggs.
- It's 1 cup of grated parmesan or pecorino cheese.
- Prepare 1 pound of spaghetti pasta (or bucatini or fettuccine).
- You need to taste of Salt and black pepper.
We use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Pasta Carbonara Classic bacon-and-egg pasta with the yummy addition of peas. This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food Remember: the. This is a favorite late-night dinner for my husband and I.
Carbonara instructions
- Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.).
- Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl..
- Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese..
- Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil..
- Toss pasta with pancetta bacon: When the pasta is al dente(still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix.
- Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out..
John's favorite meal is carbonara; he always asks for it on his birthday. We also make it when he plays with his rock band. John doesn't like to eat dinner before a show so this has become our favorite midnight supper after a gig. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper.
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