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  • Spaghetti Carbonara Recipe - NYT Cooking

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    Hanna Ching
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    This recipe is for spaghetti carbonara, an Italian pasta dish made with eggs, cheese, bacon, and pasta. The document provides a brief history of carbonara, noting its origins are debated but it may have American influences. The recipe serves 4 and takes 25 minutes to make. It instructs to cook pasta until al dente then mix it in a bowl with a mixture of eggs, cheese, and cooked bacon along with some reserved pasta water to create a creamy sauce. The finished pasta is topped with more cheese and pepper before serving.

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    Spaghetti Carbonara Recipe

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    This recipe is for spaghetti carbonara, an Italian pasta dish made with eggs, cheese, bacon, and pasta. The document provides a brief history of carbonara, noting its origins are debated but it may have American influences. The recipe serves 4 and takes 25 minutes to make. It instructs to cook pasta until al dente then mix it in a bowl with a mixture of eggs, cheese, and cooked bacon along with some reserved pasta water to create a creamy sauce. The finished pasta is topped with more cheese and pepper before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    964 views2 pages

    Spaghetti Carbonara Recipe - NYT Cooking

    Uploaded by

    Hanna Ching
    This recipe is for spaghetti carbonara, an Italian pasta dish made with eggs, cheese, bacon, and pasta. The document provides a brief history of carbonara, noting its origins are debated but it may have American influences. The recipe serves 4 and takes 25 minutes to make. It instructs to cook pasta until al dente then mix it in a bowl with a mixture of eggs, cheese, and cooked bacon along with some reserved pasta water to create a creamy sauce. The finished pasta is topped with more cheese and pepper before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Spaghetti

    Carbonara
    By Ian Fisher

    Y I E L D 4 servings

    TIME 25 minutes

    This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and
    turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than
    the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the
    back-and-forth between Italy and the United States when it comes to food. Remember: the main goal
    is creaminess.

    INGREDIENTS PREPARATION

    Salt Step 1
    2 large eggs and 2 large yolks, Place a large pot of lightly salted water (no more than 1
    room temperature tablespoon salt) over high heat, and bring to a boil. Fill a
    large bowl with hot water for serving, and set aside.
    1 ounce (about 1/3 packed cup)
    grated pecorino Romano, plus
    Step 2
    additional for serving
    In a mixing bowl, whisk together the eggs, yolks and
    1 ounce (about 1/3 packed cup)
    pecorino and Parmesan. Season with a pinch of salt and
    grated Parmesan
    generous black pepper.
    Coarsely ground black pepper
    1 tablespoon olive oil Step 3

    3 ½ ounces of slab guanciale Set the water to boil. Meanwhile, heat oil in a large skillet
    (see recipe over medium heat, add the pork, and sauté until the fat just
    (http://cooking.nytimes.com renders, on the edge of crispness but not hard. Remove from
    /recipes/1014345-shortcut- heat and set aside.
    guanciale)), pancetta or bacon,
    sliced into pieces about 1/4 Step 4
    inch thick by 1/3 inch square Add pasta to the water and boil until a bit firmer than al
    12 ounces spaghetti (about 3/4 dente. Just before pasta is ready, reheat guanciale in skillet,
    box) if needed. Reserve 1 cup of pasta water, then drain pasta and
    add to the skillet over low heat. Stir for a minute or so.

    Step 5
    Empty serving bowl of hot water. Dry it and add hot pasta
    mixture. Stir in cheese mixture, adding some reserved pasta
    water if needed for creaminess. Serve immediately, dressing
    it with a bit of additional grated pecorino and pepper.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

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