Best 9 Kittencals Classic Spaghetti Carbonara Recipes

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

CLASSIC SPAGHETTI CARBONARA

Steps:

• In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
• Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
• Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
• Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
• Place the spaghetti into prepared baking dish, then press down slightly with hands.
• Scatter the cooked meatballs over the spaghetti.
• Top with spaghetti sauce over the top making certain to cover the pasta completely.
• Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
• Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
• Sprinkle with grated Parmesan cheese if desired.

KITTENCAL'S CLASSIC SPAGHETTI CARBONARA

Steps:

• Whisk the eggs in a bowl with pinch salt; set aside.
• In a large skillet over medium heat cook the bacon until crisp.
• Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
• Add in fresh garlic and saute for about 1 minute.
• Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat.
• Remove the pan from the heat.
• Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble.
• Add in the Parmesan cheese.
• Season with salt and black pepper.
• Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl.
• Serve with parmesan cheese on the side.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

KITTENCAL'S 15 MINUTE PARMESAN PASTA

Steps:

• Place the cooked pasta in a bowl; keep warm (do not rinse pasta).
• In a small skillet saute the garlic in olive oil until golden and tender (try not to burn the garlic) then pour the oil with the garlic over the cooked pasta.
• Season with salt and lots of black pepper.
• Add in the Parmesan cheese; toss to coat then serve immediately.
• Delicious!

KITTENCAL'S CHILI SPAGHETTI

Steps:

• In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
• Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
• Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
• Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
• Delicious!

KITTENCAL'S SPAGHETTI PIE

Steps:

• Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
• For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
• Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
• Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
• Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
• Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
• Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
• TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
• In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
• Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
• Top with 1 cup or more of mozzarella cheese.
• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and continue to bake 10-15 minutes more or until hot and bubbly.