Best Rick Steins Spaghetti Alla Carbonara Recipes

Rick Stein's Spaghetti Alla Carbonara image

Provided by Snowbunny Andorra

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

400 g dried spaghetti
175 g piece smoked pancetta, without rind
2 tablespoons extra virgin olive oil
2 finely chopped garlic cloves
2 tablespoons flat leaf parsley, finely chopped
3 large eggs, beaten
50 g pecorino cheese, finely grated
salt and black pepper

Steps:

Cook the pasta in salted boiling water until al dente.
Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
Add the garlic and parsley, heat for a few more seconds then remove from the heat.
Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
Serve with the remaining cheese sprinkled on top.

Nutrition Facts : Calories 589, Fat 15.6, SaturatedFat 4.5, Cholesterol 171.6, Sodium 209.6, Carbohydrate 86.5, Fiber 3.7, Sugar 2.4, Protein 23.7

The Best Carbonara image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

Bring a large pot of salted water to a boil over high heat.
Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.

Spaghetti Alla Carbonara image

Provided by ToriS

Categories Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces spaghetti
1 tablespoon olive oil
1 onion, chopped
4 ounces bacon or 4 ounces pancetta, diced
1 garlic clove, chopped
3 eggs
1 1/4 cups heavy cream
2 ounces parmesan cheese (1/2 cup when grated)
salt and pepper

Steps:

Cook the pasta following the instructions on the package.
Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
Stir in the garlic and saute for 2 minutes, stirring.
Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
Grate the parmesan cheese and stir it into the cream mixture.
Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
Season to taste.
Drain the pasta thoroughly and put into a large serving bowl.
Pour on the sauce and toss to coat.
Serve.