Spaghetti - How to cook tagliatelle carbonara recipes

Author: John Leta  

It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano.

How to Cook Spaghetti alla Carbonara

How to Cook Spaghetti alla Carbonara
In Italy, spaghetti alla carbonara is considered one of the easiest, least expensive pasta dishes. A typical Italian kitchen has all of these ingredients on hand. In the States, you may have trouble finding the pancetta, but it's well...
Provided by: wikiHow
Yields: 0 servings
Number of ingredients: 6
  • High quality organic spaghetti, a pound for every three or four people
  • Organic, free-range chicken eggs, one per person
  • Freshly grated Pecorino Romano cheese
  • Mediterranean sea salt
  • Freshly ground black pepper
  • Cubed pancetta
How to cook:
  1. Start a pot of boiling water and cook the pasta.
  2. Combine the eggs, cheese, salt and pepper in a small bowl and beat with a fork. Add only enough cheese to make it somewhat thick. If it looks like cake batter, you have added too much cheese.
  3. Add some olive oil to a small saucepan and cook the pancetta thoroughly. Keep warm until pasta is done.
  4. Add the pasta and pancetta to the bowl and begin stirring gently. The grease from the bacon and the heat from the pasta will cook the eggs enough to prevent disease.
  5. Finished.
Notes: Smoked Salmon Carbonara Is Cheesy Pasta Heaven, 2 days ago· Stir until combined and set aside. Place a large frying pan over medium heat, add olive oil, anchovies and garlic. Stir and cook for 1-2 minutes, …

Traditional Italian Spaghetti Carbonara

Traditional Italian Spaghetti Carbonara
Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe wants only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti. This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of this authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like scrumbled eggs or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.
Provided by: Recipes from Italy
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 5
  • 350 g (12 oz) of spaghetti
  • 200 g (7 oz) of guanciale
  • 4 whole medium eggs (1 egg each yeld)
  • 100 g ((1 cup + 1 tablespoon) of grated Pecorino Romano cheese
  • ground black pepper
  • Serving Size: 100 g
  • Calories: 379 cal
How to cook:
  1. Cook the guanciale
  2. Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
  3. Make pecorino-eggs cream
  4. Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
  5. Cook spaghetti
  6. Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
  7. Drain spaghetti
  8. With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
  9. Add pecorino-eggs cream
  10. When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
  11. Serve immediately
  12. With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.
Notes: How to make authentic Italian pasta carbonara, As a result, if you decide to make carbonara in the traditional way, buy the eggs you want to use on the day that you are going to make the pasta. Never use old …

Pasta Carbonara

Pasta Carbonara
Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!
Provided by: Elise Bauer
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 7
  • 1 tablespoon extra virgin olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • 1 pound spaghetti (or bucatini or fettuccine)
  • Salt and black pepper to taste
  • Calories: 447 kcal
  • Carbohydrate: 25 g
  • Cholesterol: 166 mg
  • Fiber: 1 g
  • Protein: 16 g
  • Saturated Fat: 11 g
  • Sodium: 413 mg
  • Sugar: 1 g
  • Fat: 31 g
  • Serving Size: Serves 4-6
  • Unsaturated Fat: 0 g
How to cook:
  1. Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
  2. Sauté the pancetta or bacon and garlic: While the water is coming to a boil, heat the olive oil or butter 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.
  3. Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
  4. Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
  5. Toss the pasta with pancetta or 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 them in. (That's the tricky part.)
  6. 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. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
Notes: Classic Carbonara Recipe, Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain. Pour the …

Fresh Pasta Tagliatelle Carbonara with Semolina Flour

Fresh Pasta Tagliatelle Carbonara with Semolina Flour
Tasty homemade tagliatelle carbonara. For once, twice or more, experience making your own fresh pasta from start to finish.
Provided by: Immaculate Ruému
Total time: 85 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Italian
Number of ingredients: 10
  • 1 1/2 cup all-purpose flour
  • 1 cup Semolina flour
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup olive oil
  • 240 g Guanciale
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup grated parmesan cheese
  • black pepper
How to cook:
  1. Pour all-purpose flour, semolina flour and salt unto a clean surface. Gently mix together and create a hole in the middle, just like a well.
  2. Pour olive oil into the well, also break the eggs into the same well, discarding the shells of course (you can add all 3 eggs at once, unlike as shown in the recipe video which was my first attempt).
  3. Knead with your hands until it all comes together (this is the only difficult process and you can add a few drops of water if it's too difficult), this will take between 10 to 20 minutes depending on your own strength.
  4. After kneading you should have a smooth dough (but just like the video it's ok if the dough doesn't come out smooth at your first attempt).
  5. Wrap the dough in cling film (plastic wrap) and place it in the refrigerator for at least 1 hour (you can also leave it in overnight and make your pasta whenever you want).
  6. Remove the dough from the fridge then cut it into small pieces and mould it into balls. Set one of the balls aside and cover with plastic wrap at all times.
  7. Taking each ball at a time, sprinkle some flour onto your work surface, then use a rolling pin to roll out into a thick sheet (flat enough to fit into the pasta machine).
  8. Sprinkle with a bit more flour, then transfer the sheet unto the base roller of the pasta machine.
  9. Now, start rolling (laminating) with the pasta machine, starting from the thickest setting '0'. Then repeat and change the roller setting each time from "0 to 5" at each roll. "0" is a thick paste and "5" is a really thin pasta.
  10. Now transfer the rolled pasta sheet to the cutting attachment. The medium cutting attachment is what you should be using, not the tiny spaghetti-like one.
  11. Repeat the 3 previous steps for the entire dough (you can also store it in the refrigerator for future use).
  12. Roll each sheet out completely and you now have your tagliatelle.
  13. Repeat the 5 previous steps, place the tagliatelle on a tray and sprinkle with some semolina flour (so they don't stick together).
  14. For the carbonara:
  15. Break the eggs into a deep bowl, and add some black pepper and salt. Also, add the grated Parmesan cheese. whisk all together and set aside.
  16. Place a pan over medium heat and toss in the guanciale. Stir with a spoon, then turn the heat low and allow to fry in its fat.
  17. In the meantime, Put a deep pot filled with water over high heat, add salt and let the water start boil.
  18. Carefully place the tagliatelle into the hot water, give it a quick stir then allow to cook for 3 minutes or until al dente (Note that fresh pasta is delicate, it's always best not to overcook it (even dry pasta) or it will just become a pile of mush)
  19. Turn the heat off from the pot and carefully transfer the pasta from the hot water into the pan of guanciale (which should now be caramelised.)
  20. Now also turn the heat off from the pan and carefully stir the pasta together with the guanciale.
  21. With a cooking tong or pasta ladle in one hand, use the other hand to pour in the egg and parmesan mixture and stir. Do not let the eggs settle, stir immediately so the eggs don't scramble, but not roughly so the pasta doesn't break.
Notes: Carbonara Recipe | Panlasang Pinoy Recipes™, Cooked for 8 to 10 minutes until al dente. Cool down with running water or ice water. Add oil to cooked pasta and mix. Set aside. For carbonara sauce. Heat the pan with oil and butter. …
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