Pasta Carbonara – Take 2

As previously mentioned in my Pasta Carbonara post, I love this dish. Here is a different but related take on it.

This is not the recipe from the B&B, but this one was quite good in its own right.

The recipe calls for guanciale, which is an Italian meat. If you cannot find it, bacon can be used.

Mixing up the egg.

Frying the meat.

And cooking the pasta.

It took all my focus to remember to retain some pasta water.

Mixing it all together.

Awesome tasting dinner!

Chef John’s Spaghetti alla Carbonara

Prep Time: 5 min | Cook Time: 20 min | Makes: 2

Ingredients:

  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 2 eggs
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper, or to taste
  • 6 ounces spaghetti
  • 1 cup reserved pasta water
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 3 tablespoons grated Pecorino Romano cheese

Directions:

1. Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.

2. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.

3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.

4. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.

5. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

6. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Nutritional Info:

NutritionAmount Per Serving (2 total) Calories 688 cal 34% Fat 30.3 g 47% Carbs 66.1 g 21% Protein 36.3 g 73% Cholesterol 242 mg 81% Sodium 984 mg 39% See More Based on a 2,000 calorie diet

Source: http://m.allrecipes.com/recipe/221971/chef-johns-spaghetti-alla-carbonara

Tags: , , , , , , , , , , , , , , , , , , ,

Categories: Breakfast, Cheese2, Eggs, Italian, Lunch2, Pasta, Pork, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

10 Comments on “Pasta Carbonara – Take 2”

  1. February 6, 2013 at 11:10 am #

    I agree, carbonara is one of the best dishes ever!

    Like

  2. February 6, 2013 at 11:19 am #

    Looks like it turned out great! I always manage to screw this recipe up somehow. Maybe I’ll give your version a shot and see how it turns out 🙂

    Like

  3. February 6, 2013 at 11:32 am #

    licious.

    Like

  4. February 6, 2013 at 1:02 pm #

    This is my hands-down favorite pasta dish to make and EAT!!!! 🙂

    Like

  5. February 6, 2013 at 2:50 pm #

    When I first tried pasta carbonara in college I was hooked. It is so tasty. I think I will make some this weekend.

    Like

  6. February 7, 2013 at 9:33 am #

    I’m hungry, now.

    Like

  7. February 7, 2013 at 11:07 am #

    I used to be so afraid of Carbonara but after the first go round I found that it sounded more intimidating than it was… Love me some Carbonara!

    Like

  8. February 7, 2013 at 12:22 pm #

    wow – this looks awesome….

    Like

  9. February 7, 2013 at 2:33 pm #

    Thank you for this! Loving the carbonara… winter food if you ask me. YUM! xx

    Like

  10. P.S. I Love Soap Co.
    February 11, 2013 at 9:12 am #

    o’ Yummmmmm!

    Like

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