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Best Carbonara Recipes

Best Carbonara Recipes

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Top Rated Carbonara Recipes

This recipe from Jason Goldstein of Chop Happy only requires six ingredients most home cooks will already have in their kitchen. Feel free to make it your own by adding frozen peas or using a different type of pasta.Recipe courtesy of Jason Goldstein.

Pasta Carbonara is one of the most popular Italian recipes. Here is a simple and delicious Carbonara recipe.

Many may have thought of adding the seasonal ingredient pumpkin to a pasta dish, but few have seen it done like this before. Creamy puréed pumpkin is whisked together with coconut milk and egg yolks to yield a sweet and bold flavor that makes this a classic fall dish to serve.

You'll love this creamy pasta, rich with artichoke and bacon flavor.

Carbonara at Roscioli in Rome: Recipe

Roscioli is one of the best places to eat pasta in Rome. And one of their most famous dishes is, of course, la carbonara.

Carbonara comes from Rome and Roscioli makes one of the most delicious versions in the city (and, therefore, in the world!) The guanciale is perfectly crunchy, the pasta al dente, and the sauce is heaven. However, learning to make carbonara at home requires patience, skill, and great ingredients.

To help you on your person quest for the best carbonara, here is the exact recipe used at the Roman institution.

Photo by Maurizio Camagna

What Is Carbonara?

At its core, this Italian dish is from Rome and is super super simple. It’s made from egg, hard sharp cheese, pepper, and guanciale – a cured pork. If guanciale is a little too hard to find pancetta or bacon works in a snap.

My carbonara recipe uses some cream to thicken it all up and ensure it really sticks to your ribs. Yes, I know the traditional dish doesn’t have cream in it, but that’s why this is creamy carbonara!

Easy Spaghetti Carbonara

When you're craving a comfort food, nothing&mdashI repeat, NOTHING&mdashwill cure you like creamy carbonara. Here's everything to remember:

Your pasta water should taste like the ocean.

One of the biggest mistakes people make when cooking pasta is that they don't season their pot of water nearly enough. Don't just add a little pinch, if you're cooking a full pound of pasta, add a full tablespoon. This will make your spaghetti (or fettuccine or whatever you're using) actually taste like something.

Save some pasta water.

You might need to loosen your sauce later on, you might not. Just in case, save some starchy cooking water. If after you add the eggs and Parm, it doesn't seem creamy enough, gradually stir in some cooking water.

You don't need cream.

To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it'll just overpower everything. The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already.

You can use pancetta or guanciale instead of bacon.

Bacon is cured and smoked pork belly, pancetta is cured pork belly, and guanciale is cured pork jowl. We always keep bacon in our fridge, so that's what we used here.

Toss the pasta in the bacon or pancetta fat.

Once you cook the bacon (or pancetta), keep all the fat in the pan and toss your pasta in it. You want ever piece of spaghetti to have a touch of smokiness.

Turn off the heat when you add the eggs.

After tossing the pasta in the bacon fat, remove your skillet from the heat and stir in the egg and Parmesan mixture. And stir vigorously! The eggs will cook from the residual heat of the pan, the bacon fat, and the hot pasta. If you keep the skillet over the stovetop, you risk scrambling your eggs.

Have you made this recipe? Rate it and let us know how you liked it in the comments below.

A Recipe for the World's Best Pasta Carbonara, In Case You're Interested

At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish. Her yolk-heavy recipe is beyond creamy--without cream!--with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. The tricks? She omits most of the egg whites their water thins the sauce. Too much cheese overthickens it, so she gradually adds Pecorino while tossing the pasta until she hits the right consistency (the sauce should be loose enough to drag the pasta through). Lynch was right: It's a pasta worth mastering.

The extra whites from this carbonara freeze beautifully. Pour into ice cube trays, freeze, then transfer to an airtight container for up to one year. And don't forget you have them when it's time to make meringue.

Carbonara (Guanciale, Egg, and Pecorino Romano)

More than forty years ago, I returned from a college semester in Rome to a New York still awash in thick tomato sauce. My Roman discovery, spaghetti alla carbonara, was still unknown, and my friends were skeptical of a sauce that wasn't red. Today Americans have adopted carbonara with a vengeance and feel free to vary it as they please. But while it is very tempting to add things to the basic carbonara, and far be it from us to step on your creativity, don't call it carbonara if you add mushrooms or peas or anything else.

The carbonara wars are even more heated than the amatriciana wars. Not even Oretta and I agree on every detail. Oretta feels some oil helps the guanciale to cook evenly, while I, from a North American bacon culture, find that starting the guanciale in a cold pan will render enough fat to obtain the same result without introducing another ingredient and another flavor, especially one that the inventors of the dish did not use. If you start playing with the formula to reduce the cholesterol, however, just skip it and make a broccoli sauce.

The more or less civil disagreements are over minor variations. There is debate over whether to use whole eggs or just yolks (it's unlikely the pastoral creators of the dish were going to whip up a meringue with the unused whites) and whether parmigiano is admissible—yes, it's widely accepted on grounds of deliciousness, but pecorino romano alone is more faithful to the lost original. Experts and aficionados pretty much agree that the meat of choice should be guanciale, with pancetta as understudy. Bacon, which is smoked, imparts an undesirable breakfasty taste. No butter, no cream—but a slosh of starchy pasta water can be used to smooth things out if you start to panic.

It is incorrect to speak of "carbonara sauce" because the dish belongs to the group of pastas that are inseparable from their condiment. The ingredients are prepped and ready for action, but the "sauce"—a golden cream studded with glistening guanciale bits—is created right on the pasta itself. And, careful, "cream" here means something creamy. There is no cream in carbonara. The charcoal makers of northern Lazio, Abruzzo, and Umbria used to make it outdoors. Do you think they used butter and cream?

This simple dish requires practice don't make it for company till you've tried it in private. You will eventually develop your own moves and rhythm and find just the spot in your kitchen where everything will keep warm without cooking. Long ago I became devoted to the Salton Hotray®, an electric food warmer and popular wedding present in the era of my first marriage. I still love it for carbonara (and much else).

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs. A low setting on an electric food warmer, like my old Hotray, is safe and effective.

Recipe of Ultimate Chicken Carbonara

Chicken Carbonara. The Easiest Way To Bring The Bold Flavor With The Whole Range Of Zatarain's Products. Make Your Next Meal Big And Easy With Mccormick Zatarain's. Directions Heat the oil in a heavy large frying pan over medium heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. Directions In a large pot of salted boiling water, cook pasta according to package directions until al dente. Add chicken to skillet and increase heat to.

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken carbonara. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Carbonara is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Chicken Carbonara is something that I’ve loved my whole life.

The Easiest Way To Bring The Bold Flavor With The Whole Range Of Zatarain's Products. Make Your Next Meal Big And Easy With Mccormick Zatarain's. Directions Heat the oil in a heavy large frying pan over medium heat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken carbonara using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Carbonara:

Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Instructions Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Meats: Cook the bacon in a skillet over medium high heat..

Steps to make Chicken Carbonara:

  1. Over med high heat in a stainless steel pan start cooking prosciutto.
  2. Add in mushroom and garlic.
  3. Add chicken tenderloin and cook thoroughly, remove from pan.
  4. Add in half & half reduce.
  5. Add in spinach and allow to wilt.
  6. Add cooked pasta and peas reduce liquid before removing from heat. Place in a serving dish and place chicken on top.
  7. MFP information.

Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Bring a large pot of salted water to a boil. Prep – Bring a pot of water to a boil and heat the oil in a hot skillet. Cook – Cook the bacon in the skillet until crisp.

So that is going to wrap this up for this exceptional food chicken carbonara recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Step 1

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl whisk to blend.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 3

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Recipe Summary

  • 1 pound spaghetti
  • 2 large egg yolks
  • ½ cup heavy cream
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces thickly sliced pancetta (cut into 1/8-inch dice)
  • 2 garlic cloves (thinly sliced)
  • 1 cup freshly grated Parmesan cheese (3 ounces plus more for serving)
  • 1 pinch of freshly grated nutmeg
  • Freshly ground pepper

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg season with pepper. Transfer to bowls and serve, passing extra Parmesan.

Recipe tips

  • Add the boiling water carefully and slowly to the egg mixture, while continuously whisking. If you add it too fast or don’t whisk, you risk the eggs scrambling and curdling – which is not reversible, so you’d have to start with a fresh batch of egg and cheese mixture.
  • Likewise, add the egg mixture to the hot pasta slowly while continuously tossing and stirring the pasta in the pan. Always take the pan off the heat before adding the egg mixture.
  • I highly recommend setting aside an extra ½ cup of pasta cooking water, so you can add a few splashes more if needed to create a silky sauce.
  • This is a dish you need to serve as soon as it is finished – otherwise, the pasta will start soaking up the sauce and the spaghetti will be too dry and too mushy at the same time.

Best Chicken Carbonara Recipe

Rich and flavorful, it makes a easy meal when time is limited. Top it off with crispy bacon pieces and serve with crusty homemade Italian bread.  More of my favorite Italian recipes at the end of the page.

2-1/2 cups whipping cream
1 tsp homemade garlic powder
1 tsp homemade onion powder
8 egg yolks
1 cup Parmesan cheese, grated (not powder)
1/4 cup fresh basil or 3 TBS dried basil
kosher salt and freshly ground black pepper to taste

4 oz fettuccine or spaghetti noodles

In a large heavy skillet, fry prosciutto until cooked (not crispy) drain and set aside. Fry the chicken strips and onion in the bacon fat until meat is cooked through. Drain well. Discard the bacon fat.

Bring a large pot of salted water to a boil and cook the pasta. (I always put a teaspoon or two of canola or vegetable oil in the water so the pasta doesn't stick together.)

Meanwhile, in a large saucepan or dutch oven, whisk the sauce ingredients together and slowly heat to medium-low (no higher or the eggs will scramble).

When the meat/onion mixture and pasta is cooked and drained well, add that to the sauce ingredients. Cook until it is thickens and season with more salt and pepper if you need to.

Serve with a salad and crusty butter bread. So delicious.


4 TBS oil
1/2 lb bacon, cut into small pieces
2 garlic cloves, minced
1/4 tsp pepper
1/4 tsp oregano
1 lb spaghetti
3 beaten eggs (or egg substitute)
1/2 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
finely chopped parsley, garnish (optional)

Heat oil in heavy skillet over medium heat. Add bacon, garlic, pepper and oregano. Cook until garlic is golden and bacon is on the crisp side. Remove from heat.

While the sauce is cooking, boil pasta according to package directions. Drain and put on a platter. Gently stir in eggs, bacon sauce and Romano cheese. Sprinkle with mozzarella cheese and place under the broiler for a few minutes, or until cheese is melted.

I have more than a chicken carbonara recipe, please check out more Italian recipes below.


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