Capellini Carbonara is a classic Italian pasta dish beloved for its simplicity and delectable flavor. This recipe combines perfectly cooked capellini pasta, crispy pancetta or guanciale, rich egg yolks, salty Parmesan cheese, and a touch of freshly ground black pepper. Originating in Rome, this dish is a testament to the harmonious balance between a few carefully chosen ingredients. In this article, we'll guide you through the nuances of preparing a perfect Capellini Carbonara, ensuring that every bite bursts with authentic Italian flavors.
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CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
- Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
- Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 g
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
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.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
FETTUCCINI CARBONARA
This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.
Provided by Sarah W. Lennox
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g
CAPELLINI CARBONARA
Make and share this Capellini Carbonara recipe from Food.com.
Provided by Brenda.
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil and butter in large saute pan over medium heat.
- Add shallots, bacon and prosciutto, cook until lightly browned.
- Add wine and chicken stock, cook for 2 minutes over high heat.
- Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
- Transfer to individual plates and serve.
CHICKEN CAPELLINI CARBONARA
Make and share this Chicken Capellini Carbonara recipe from Food.com.
Provided by margaret.arendt
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Render the bacon over low heat in a medium sauté pan.
- Start a pot of boiling water for the pasta.
- Remove the bacon from the pan once it is cooked and has released drippings into the pan.
- Add the 2 tablespoons of olive oil to the drippings and raise the heat to medium high.
- Sautê the diced onion and whole garlic cloves until onions are translucent and the garlic is.
- brown.
- Start the pasta now.
- Add the diced chicken to the sauté pan, and cook until the chicken is almost cooked.
- Add the heavy cream.
- Reduce the cream by a third and toss the bacon back inches
- In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.
- Once about half of the liquid has been tempered into the eggs, add the egg mixture to the sauté.
- pan.
- Do not return to the burner.
- The heat from the pan, mixture and pasta will cook the eggs.
- Drain the pasta well but add it to the sauté pan while it is still hot.
- Add the parmesan and toss pasta in the sauce.
- Garnish with some parsley and a little more parmesan.
- Serve immediately.
Nutrition Facts : Calories 1133.5, Fat 69.5, SaturatedFat 28.8, Cholesterol 314.9, Sodium 920.9, Carbohydrate 68.1, Fiber 2.9, Sugar 2.2, Protein 56
Tips:
- Use high-quality ingredients: Fresh eggs, pancetta, and pecorino Romano cheese are essential for a delicious carbonara.
- Cook the pasta al dente: This means that the pasta should be cooked until it is still slightly firm to the bite.
- Use a large skillet: This will help to ensure that the pasta and sauce are evenly cooked.
- Don't overcrowd the skillet: If you are cooking for a large group, cook the pasta in batches.
- Stir constantly: This will help to prevent the eggs from curdling.
- Season to taste: Add salt, pepper, and additional pecorino Romano cheese to taste.
- Serve immediately: Carbonara is best enjoyed fresh out of the skillet.
Conclusion:
Capellini carbonara is a classic Italian pasta dish that is easy to make and always a hit with pasta lovers. With its rich, creamy sauce and smoky pancetta, it is a dish that is sure to please everyone at the table. So next time you are looking for a quick and delicious meal, give capellini carbonara a try.
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