How To make Spaghetti Carbanara
1 lb Bacon cooked and crumbled
1 md Onion, diced
1 Green pepper, diced
1 sm Clove garlic crushed
2 tb Bacon fat fom above
PASTA:
2 c Flour
1 ts Salt
2 ts Olive oil
2 Eggs
2 tb Water
Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough.
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Spaghetti Carbonara the authentic Italian pasta recipe - By recipe30.com
For full recipes click recipe30.com
Spaghetti Carbonara has become a classic favourite worldwide due to its strong flavours, richness and simplicity.
Who can resist that eggy golden colour and flavousome cheesy sauce that glistens around the pasta with intense pops of cured aged pork. There's a number of stories where this dish originated but what makes this dish so special are the quality of the ingredients. The aged pork pancetta or Peccorino cheese are the main flavours that bound this decadent dish together, so don't skimp on quality, buy a little and buy the best. The sauce should be creamy but cream should never be seen in Spaghetti Carbonara. Enjoy!
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Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
Pasta Carbonara the American Way (With Bacon)
Pasta carbonara recipes get pretty butchered here in the States!! The combination of pasta, eggs, cheese and fat from the pork product work together to create a very creamy sauce without having to use any actual cream.
INGREDIENTS:
1 pound dry Italian brand spaghetti pasta
3 whole eggs and 2 egg yolks
3 oz pecorino romano cheese finely grated
3 oz parmigiano reggiano cheese finely grated
1/2 pound thick cut bacon and drain off all but 2 tbsp once cooked
1/2 cup pasta water, 1/4 cup with the eggs and 1/4 cup to finish
fresh ground black pepper to taste
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Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!
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