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Spaghetti carbonara

Spaghetti carbonara


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Spaghetele se fierb al dente, trebuie lasate mai putin decat timpul normal de fierbere.

Dupa ce au fiert se strecoara si se trec printr-un jet de apa rece.

Cat timp fierb pastele, punem uleiul la incins in care calim muschiul tiganesc taiat cubulete mici.

Dupa 5 minute, de cand a inceput muschiul sa se caleasca, adaugam usturoiul taiat feliute si mai lasam 2-3 minute.

Peste muschiul calit cu usturoi punem spaghetele si le lasam 2-3 minute.

Ouale le batem bine cu sare si piper .

Smantana o punem peste oua si amestecam bine.

Amestecul cu smantana il turnam peste spaghete si amestecam intruna, cat tim sta la foc mediu, pana cand incepe a patrunde sosul in spaghete. Eu le-am tinut circa 5 minute.

Se servesc calde cu parmesan ras sau zeama de lamaie.


Pofta buna!



Spaghetti alla carbonara


Foarte multe retete culinare de pe alte meleaguri ajung la noi intr-o varianta usor modificata. Daca e doar usor modificata e bine, dar de foarte multe ori, ceea ce mancam noi in restaurant si credem ca e un anumit preparat, are foarte putin de-a face cu reteta originala, de la mama ei. Exact asa am patit cu spaghetti alla carbonara: eram obisnuita cu un anumit tip de carbonara si in Roma am avut o revelatie: in regiunea Lazio, carbonara se face fara strop de smantana dulce, sosul cremos este doar pe baza de oua, pecorino sau parmesan dat pe razatoare si un strop din apa in care au fiert pastele.

Originea retetei este oarecum incerta, printre cei care ar putea castiga cursa fiind minerii din Umbria (de aici si denumirea de carbonara), care ar fi inventat preparatul ca pe o masa satioasa, care sa le dea pofta de munca si apoi au adus reteta in zona Lazio-Roma, insa altii spun ca a fost o reteta dedicata miscarii revolutionare “I Carbonari”, care au avut un rol important in unificarea Italiei. Bineinteles, este si varianta in care americanii (stiti voi vorba cantecului, americanii-s de vinaaaa…) au avut rol principal in conceperea retetei cand, in timpul celui de-al doilea razboi mondial, au adus in Italia cantitati impresionante de bacon si oua-pulbere, acestea facand parte din ratiile militarilor. Alte surse spun ca inventatorul ar fi Ippolito Cavalcanti, care a publicat reteta intr-una din cartile sale de bucate… dar cum si in prezent bucatarii au probleme mari cu precizarea sursei, se prea poate ca si nenea Ippolito sa fi stiut reteta din alta parte. Sincer, oricare ar fi povestea adevarata, nici macar nu ma intereseaza, atata timp cat ne putem bucura de reteta de carbonara, care e de departe reteta mea preferata de paste.

Ingrediente pentru 2 persoane:
– 160g spaghetti
– 100g pancetta afumata sau proaspata (bacon mai carnos sau sunculita taraneasca, kaizer)
– o lingura ulei de masline
– 100g pecorino sau parmesan proaspat razuit
– un ou intreg + un galbenus
– sare si piper dupa gust

Intr-o oala mare, puneti la fiert cel putin 2 litri de apa. Cand incepe sa fiarba, condimentati cu sare (foarte putina insa, pentru ca pancetta si branza vor oferi aroma pastelor) si fierbeti al dente, urmarind instructiunile de pe ambalaj. Cat timp fierb spaghetti, ne ocupam de sos: taiem pancetta sau baconul in cubulete si le prajim in uleiul de masline incins intr-o tigaie incapatoare. Pancetta trebuie prajita pana grasimea devine transparenta si cubuletele sunt crocante. Tragem de pe foc si lasam sa se racoreasca putin. Intr-un bol amestecam oul, galbenusul, parmesanul dat pe razatoare si piper dupa gust. Daca sosul este prea gros, puneti 2-3 linguri din apa in care fierb pastele. Adaugam apoi si baconul prajit si amestecam bine, apoi la final punem si spaghetti fierbinti, scoase direct din apa, fara a le scurge in sita sau a le trece sub jet de apa. Amestecati bine pastele cu sosul, potriviti de sare si piper si… gata masa!

Reteta de paste carbonara este ea insasi calorica, insa puteti sa ii mai taiati din calorii daca prajiti baconul intr-o tigaie ceramica sau anti-aderenta fara a pune deloc ulei de masline. In locul baconului puteti folosi muschi file sau alta specialitate fara grasime. Ce e foarte bine de stiut: oul batut nu trebuie sa intre in contact cu focul, pentru ca atunci o sa avem spaghetti cu omleta. Pastele fierbinti sunt suficiente pentru a coace oul.


Spaghetti carbonara este una dintre cele mai simple si indragite retete de paste. Pentru inceput se pune intr-o cratita pe foc apa in care se adauga sare, asa incat apa sa fie sarata, si dupa ce da in fiert se adauga spaghetele.

Inainte cu putin timp ca pastele sa fie gata, se caleste bacon-ul intr-o tigaie incinsa, pentru 2 minute.

Pastele trebuie sa fie al dente, se scurg de apa si se alatura in tigaia in care s-a rumenit bacon-ul. Pastele vor continua sa se gateasca in tigaie, nu trebuie sa fie fierte complet. Adauga putin ulei de masline.

Intr-un bol mare (in care vei servi pastele) amesteca bine cele doua oua impreuna cu galbenusul si parmezanul razuit (pastreaza putin pentru servit), adauga sare si piper negru dupa gust. Dupa ce pastele au stat 5 minute in tigaie impreuna cu bacon-ul, rastoarna continutul tigaii in bolul cu oua si parmezan.

Atentie: Ouale nu se adauga niciodata in tigaia de pe foc, vei obtine omleta cu spaghete! Spaghetele fierbinti sunt cele care se rastoarna in bolul cu oua, este suficient.

Amesteca bine, mai adauga piper proaspat macinat daca este cazul, pune in portii individuale si mai presara putin parmezan razuit deasupra.


Make an Italian Feast

When it comes to amazing Italian dishes, there is no shortage of recipes that really get our mouths watering. If you’re looking for something light, check out our Easy Italian Pasta Salad or our Zesty Italian Lunch Wrap. Both are packed with flavor but are light enough to suffice for lunch, or a quick and delicious summery dinner.

Perhaps you’re more interested in a full Italian feast, something filling and a spread you can share. Try our Italian Stuffed Pork Tenderloin, served with Cheesy Italian Bread and One Pan Chicken and Italian Style Veggies on the side.

No matter which way you choose to go, you won’t be sorry. Italian food has a way of drawing people in and making them feel at home. There is just something about walking in the door and noting the aroma of Italian seasoning, tomatoes, garlic and bread mingling in the air. Geez! Is it dinner time yet? We’re getting hungry just thinking about all these options!


Eggless Spaghetti Carbonara

This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. And it's ready in just 15 minutes so it's the perfect weeknight dinner! Spaghetti Carbonara is one of those classic pasta dishes that is.

Sign in and save recipe to your profile.

This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. And it’s ready in just 15 minutes so it’s the perfect weeknight dinner!

Spaghetti Carbonara is one of those classic pasta dishes that is straight up comfort food. Plus, bacon. Right? For some reason I have lots of friends who are a little freaked out by the thought of putting raw eggs into the pasta. While the eggs definitely get cooked by the heat of the pasta in traditional carbonara, they still get a little worried. Then there are the friends and family with egg allergies! I decided to come up with an egg-free version of spaghetti carbonara so that everyone can enjoy this delicious meal at my table.

Watch the video to see exactly how I make this recipe, including some tips to help you along your way. You can also check out the rest of my YouTube Channel where I have hundreds of recipes videos for your enjoyment (and to make you salivate!)


Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 10 ounces pancetta, cut into 1/2-inch dice
  • 1 pound spaghetti
  • 1 cup heavy cream, plus more if needed
  • 4 large egg yolks
  • 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.


Spaghetti Carbonara

I have yet another super easy pasta dish for you all today. And the best part about this dish is that you only need 5 ingredients to whip this up! No wait, the best part is the bacon. Yeah, the bacon.

No, but really, this is one of those dishes that comes together in 15 minutes or less with just 5 ingredients of spaghetti, bacon, garlic, Parmesan and eggs. And if you’re skeptical about the raw eggs, it actually gets cooked through completely from the residual heat. Just be sure to work quickly so you don’t end up with scrambled eggs. Plus, with the crisp bacon bits, you just can’t go wrong with this dish!


Spaghetti Carbonara Is the Weeknight Pasta You’ll Make On Repeat

I have always preached about the importance of a well-stocked pantry. When you’ve been out all day (and not thinking about dinner), coming home and having 30 minutes to get food on the table can be stressful. But as long as you have a few items you can grab from the fridge, freezer, and shelf, getting something on the table that doesn’t require more than five ingredients and still tastes delicious is entirely possible.

For these quick meals, pasta is always a great option. It’s usually foolproof and a crowd-pleaser, so if you forgot to defrost some chicken and everyone is starving, there’s one reliable go-to recipe you can count on: spaghetti carbonara.

Spaghetti carbonara is a fancy Italian way of saying bacon and egg pasta. The name of this dish is a bit of a mystery because carbonaro in Italian means charcoal burner. Some believe the pasta was prepared for coal miners after a long day at work. Whether or not this is true, my kids sure enjoy gobbling it up after a long day at school. Bacon and eggs and spaghetti: What’s not to love?

The Convenience of Spaghetti Carbonara

On any given night, you probably already have all the ingredients for this dish. I always make sure to keep pancetta in my freezer (yes, you can freeze it!) and a high-quality hunk of parmesan in the fridge alongside a carton of eggs, so I can easily whip this up at a moment’s notice.

To really elevate the dish, I poach some eggs and serve them on top of each plate. Everyone will delight in piercing the eggs and watching the yolk spill out over the hot pasta.

So next time you are tired, hungry, and need to get something in your stomach stat , open up the fridge before you call the pizza place. Consider pasta a blank canvas and let your creativity run wild.

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Spaghetti Carbonara Recipe

While the pasta does become very creamy when the eggs are emulsified with the starchy pasta water, there is no cream in the dish (one less ingredient you need to worry about!). Plus (if I haven’t sold you yet), this dish comes together in the time it takes to boil and cook pasta.


Spaghetti carbonara - Rețete

If you are looking for an easy weeknight dinner recipe, then look no further than spaghetti carbonara. A traditional Roman pasta dish, spaghetti carbonara makes great use of staples that are usually already on hand, and it all comes together quickly. Read on for our guide, or skip straight to the spaghetti carbonara recipe.

“It may have a fancy name, but it’s literally just pasta, Parmesan cheese and eggs, and bacon,” says Jason Goldstein, a recipe developer, food blogger and “Food Network Star” finalist based out of New York. “And that is all it is.”

So if you have those ingredients, then you’re already set up to make one of the most delicious pasta dishes you’d order out at a restaurant right in your own kitchen. Whether you've made carbonara before or are looking to troubleshoot, we've got the tips and tricks to make the easiest, most delicious spaghetti carbonara recipe ever.

What is carbonara sauce made of?

To make carbonara, Goldstein cooks a pound of spaghetti and reserves a quarter cup of the starchy pasta water. He then fries bacon, pancetta or guanciale (cured pork jowl) over low heat in a few tablespoons of extra virgin olive oil in a Dutch oven for several minutes. While the fat renders, he combines three eggs, a cup of grated Parmesan cheese and a teaspoon of black pepper in a bowl — this will become the spaghetti carbonara "sauce."

Traditional recipes call for mixing in the eggs directly into the pasta in Roman trattorias or classic cookbooks you may even find the spaghetti carbonara brought piping hot to the table with a raw egg on top for each person to mix in themselves. Those are both excellent methods, but Goldstein's trick of pre-whisking the eggs along with the Parm makes this recipe nearly foolproof.

Should carbonara have cream?

No. Many recipes and even restaurant versions of carbonara are made with heavy cream to make the dish extra decadent, but a true pasta carbonara should have no cream whatsoever. Instead, do as Goldstein does: add the spaghetti to the pan and quickly toss until every strand is coated in fat. Shut off the heat and add the egg mixture along with the reserved pasta water. Stir it all together for about a minute to create a rich and creamy sauce — no cream required. After plating, simply top with even more Parmesan.

Does carbonara have raw egg? Is it safe to eat raw eggs in carbonara sauce?

It does (kind of). So you might be wondering is it safe to eat raw eggs in carbonara sauce? Spaghetti carbonara mixes raw eggs into hot pasta, but it is not the same as eating a raw egg. The residual heat of the spaghetti cooks the egg mixture. In fact, a recent study found that the heat from the cooked pasta was enough to kill any salmonella in the eggs. Still, some prefer to be cautious and advise young children, pregnant people or those with compromised immune systems to avoid dishes like this.

How many eggs do you put in carbonara?

It depends how much pasta you are making and how rich you like your spaghetti carbonara. We like Goldstein's proportions of three eggs for one pound of pasta, but feel free to experiment with one more or less. Don't omit the pasta cooking water this is what really helps create that skily smooth texture in the finished dish.

How do you avoid scrambled eggs in carbonara?

If you've ever made spaghetti carbonara before, then there is a decent chance that you have ended up with something more akin to scrambled eggs than a silky, creamy coating. This can happen if your pan is too hot or you don't stir fast enough. So make sure to remove the pasta from the heat, and to whisk the egg mixture vigorously so that it emulsifies and becomes silky rather than curdles.

Can you add other ingredients to spaghetti carbonara?

Even though purists insist on sticking with just the core ingredients, there’s plenty of room to customize pasta carbonara to your personal taste. You can use spaghetti or bucatini, or play around with other pasta shapes. Use bacon, pancetta or guanciale depending on your preference and what you have available. You can add onion, shallots and/or garlic to the pork as it renders, and some recipes also call for peas. Carbonara is a recipe that every home cook should have in their arsenal, as it’s just one of many easy ways to put a home-cooked meal on the table.

Spaghetti Carbonara Recipe

Ingredients:

1 pound spaghetti or bucatini
3 tablespoons extra virgin olive oil
1/2 pound bacon, pancetta or guanciale, chopped
3 eggs
1 cup grated Parmesan cheese, plus more for serving
1 teaspoon ground black pepper

Step 1: Bring a pot of water to a boil and cook the pasta according to package instructions. Reserve at least 1/4 cup pasta water and drain.

Step 2: Meanwhile, in a large skillet over low heat, heat the 3 tablespoons olive oil. Add the 1/2 pound chopped bacon for about 5 minutes, until cooked through and browned.

Step 3: While the bacon cooks, in a medium mixing bowl whisk together the 3 eggs, 1 cup grated Parmesan and 1 teaspoon pepper in a bowl. Set aside.

Step 4: Add cooked pasta to the hot bacon oil. Use tongs to toss until every strand of spaghetti is coated.

Step 5: Shut off the heat, pour in the egg and cheese mixture and 1/4 of reserved pasta water. Mix very quickly to combine and prevent eggs from scrambling for about 45 seconds, until a silky sauce forms and the pasta is thoroughly coated. Top with more Parmesan and enjoy.


Spaghetti carbonara

Spaghetti carbonara is one of the simplest dishes to make — it takes only five ingredients, not including seasoning, and is done in less time than it takes for the noodles to cook. When done right, the wonderfully creamy sauce is rich with the flavor of cured pork and cooked eggs.

The one trick I’ve found that works while still retaining the essential character of the dish is adding a little of the hot pasta cooking water if the dish starts to go wrong. If the eggs are still a little raw, the hot water will finish cooking them if the eggs have curdled, stirring in a little water will help smooth them out.

If you can’t find guanciale, pancetta can be substituted, though it’s a bit more peppery. Use as much or as little black pepper as you like, but remember that this is at heart a rustic dish and that flowery pepper heat offsets the richness nicely.

Cook the spaghetti in rapidly boiling salted water over high heat until it is just tender but with a needle-thin core of crisp.

While the spaghetti is cooking, heat the guanciale and oil in a skillet over medium heat just until the guanciale begins to brown and crisp, 2 to 3 minutes. Remove the pan from the heat, but keep it warm.

Break the eggs into a small bowl and add all of the cheese and a generous grinding of pepper. Whisk gently until smooth.

Drain the cooked pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. If it sizzles loudly, the pan is too hot let it cool slightly. Toss quickly to mix well and coat the spaghetti with the rendered fat.

Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Toss the pasta or stir it quickly with spoons to coat the spaghetti in a creamy sauce made from the lightly cooked eggs. Work quickly so the spaghetti does not get cold, or the eggs will stay raw and runny. But don’t let the pan get too hot or the eggs will curdle. If either starts to happen, you can rescue it by stirring in a little of the reserved warm cooking water.

Taste and add more salt and pepper if desired before serving immediately.


Eggless Spaghetti Carbonara

This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. And it's ready in just 15 minutes so it's the perfect weeknight dinner! Spaghetti Carbonara is one of those classic pasta dishes that is.

Sign in and save recipe to your profile.

This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. And it’s ready in just 15 minutes so it’s the perfect weeknight dinner!

Spaghetti Carbonara is one of those classic pasta dishes that is straight up comfort food. Plus, bacon. Right? For some reason I have lots of friends who are a little freaked out by the thought of putting raw eggs into the pasta. While the eggs definitely get cooked by the heat of the pasta in traditional carbonara, they still get a little worried. Then there are the friends and family with egg allergies! I decided to come up with an egg-free version of spaghetti carbonara so that everyone can enjoy this delicious meal at my table.

Watch the video to see exactly how I make this recipe, including some tips to help you along your way. You can also check out the rest of my YouTube Channel where I have hundreds of recipes videos for your enjoyment (and to make you salivate!)