Best Spaghetti Carbonara Mario Batali Recipes

MARIO BATALI'S SPAGHETTI ALLA CARBONARA

Steps:

• # ingredients 2 tablespoons salt instructions Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. # step 2 ingredients 3 tablespoons Extra-Virgin Olive Oil 8 ounces Guanciale (Pancetta or Bacon) instructions Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). # step 3 ingredients 1 pound Spaghetti instructions Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. # step 4 ingredients 1 cup freshly grated Parmigiano-Reggiano 4 large Egg whites Freshly ground Black Pepper instructions Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. # step 5 ingredients 4 large Egg yolks 1/4 cup freshly grated Parmigiano-Reggiano Pepper to taste instructions Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
• Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
• Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
• Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
• Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

SPAGHETTI CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Cook the spaghetti in the boiling water until just al dente. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). Crack the 4 eggs into a large serving bowl. Separate the 2 eggs and add the whites to the serving bowl with the other eggs. Set aside the 2 yolks on a bed of salt. Whisk the eggs well and blend in the pecorino romano. Add a ladle of the pasta water to the pan with the guanciale and mix. Take a ladle of the beaten egg mixture and add to the pan to temper. Working quickly, stir in the rest of the egg mixture. Whisk furiously for 30 seconds so as not to scramble the eggs. Toss in the past and coat well. Stir in the Parmigiano Reggiano and mix well again. Add pepper and extra pasta water as needed for a little gloss. Gently drop the 2 reserved egg yolks on top of the pasta and take the dish to the table. Just before serving stir the yolks into the pasta so they'll cook. Serve with additional pepper and Parmigiano Reggiano.