Best Rock Roll Spaghetti Carbonara Recipes

MY SPAGHETTI CARBONARA

Steps:

• Bring a large saucepan of water to a boil.
• In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
• Cook spaghetti in boiling water until al dente, about 8 minute.
• While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
• Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
• Add warm pancetta and fat from pan. Toss well.
• Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.

THE ULTIMATE SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil for the spaghetti.
• Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. While cooking the onion and bacon, crack the eggs into a big serving bowl. Add the cream and cheese and whisk. Scrape the bacon and onion into the bowl along with the cooking fat.
• Before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. Drain the spaghetti and add it to the bowl - toss well. Place a plate on top of the bowl to hold in the heat and let sit 5 minutes. Remove the plate, toss in some salt and cracked black pepper and the parsley.

THE BEST CARBONARA

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 CARBONARA

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.

OLIVE GARDEN SPAGHETTI CARBONARA

Steps:

• Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown.
• Add the bacon strips, stir well and turn off the heat.
• Add the warm spaghetti and blend all ingredients together thoroughly.
• Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly.
• Serve immediately with Parmesan.
• Sauce:.
• In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.
• Do not allow the roux to color more than blond.
• Add milk (no skim or low-fat) and bring to just below the boiling point.
• Remove from heat immediately and keep warm.

CARBONARA BY MARTHA STEWART

Steps:

• Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
• Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.
• Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.
• Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.

SPAGHETTI CARBONARA FOR ONE

Steps:

• Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.
• Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds). Remove from heat.
• Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon, bacon grease and garlic. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
• Season with salt and pepper and serve immediately.

TO DIE FOR SPAGHETTI CARBONARA BY TOM CRUISE

Steps:

• Put 1/2 inch of olive oil in sauté pan.
• Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares.
• Let simmer 30 minutes, don't let mixture boil!
• During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon).
• In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
• Cook spaghetti until al dente.
• Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook).
• Stir until eggs are cooked.
• Mix into sauté pan and finish with the grated cheese.
• ENJOY!