Best Kittencals Classic Spaghetti Carbonara Recipes

SPAGHETTI CARBONARA

Spaghetti Carbonara image

A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 eggs, lightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1 cup frozen peas
8 bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
Additional Parmesan cheese, optional

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.

Nutrition Facts : Calories 474 calories, Fat 22g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 658mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

KITTENCAL'S CLASSIC SPAGHETTI CARBONARA

Kittencal's Classic Spaghetti Carbonara image

This is a definite Italian classic --- the trick to perfect carbonara is to have your spaghetti hot and mix in the eggs very vigorously so the eggs will not scramble -- I most always add in some cayenne pepper for heat but that is only optional :)

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb chopped bacon or 1/2 lb pancetta
1 tablespoon fresh minced garlic
1 lb spaghetti, cooked (do not rinse the cooked spaghetti)
4 large eggs, beaten (can use extra large eggs)
1 pinch salt (or to taste)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
salt & freshly ground black pepper (to taste)
1 -2 tablespoon chopped fresh parsley
parmesan cheese (to taste)

Steps:

Whisk the eggs in a bowl with pinch salt; set aside.
In a large skillet over medium heat cook the bacon until crisp.
Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
Add in fresh garlic and saute for about 1 minute.
Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat.
Remove the pan from the heat.
Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble.
Add in the Parmesan cheese.
Season with salt and black pepper.
Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl.
Serve with parmesan cheese on the side.