Best 6 Lucindas Spaghetti Carbonara Recipes

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"Lucinda's Spaghetti Carbonara" is a classic Italian dish bursting with rich and savory flavors. This recipe has been passed down through generations and holds a special place in the hearts of many food enthusiasts. With its creamy texture, smoky pancetta, and cheesy goodness, it is a satisfying and comforting meal that is sure to become a favorite in your kitchen.

Here are our top 6 tried and tested recipes!

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE



Spaghetti alla Carbonara: the Traditional Italian Recipe image

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.

Provided by ivan zeta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3 eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g

LUCINDA'S SPAGHETTI CARBONARA



Lucinda's Spaghetti Carbonara image

Basically, this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist-some with the addition of cream and sometimes wine and parsley, too.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

1 pound spaghetti
1/2 pound bacon, sliced crosswise into 1/2-inch pieces
3 large eggs
1 cup grated Parmesan cheese, plus extra for serving (optional)
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Drain the pasta, add to the bacon in the pan, and toss to combine.
  • Whisk together the eggs, cheese, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.

GIADA'S CARBONARA



Giada's Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
4 to 6 large eggs
Salt and freshly ground black pepper
1 clove garlic, minced
2 large egg yolks* (See Disclaimer)
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
  • Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
  • Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
  • Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

ARTICHOKE CARBONARA



Artichoke Carbonara image

Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.

Provided by Anna Francese Gass

Categories     dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 pound spaghetti
4 ounces guanciale or pancetta
2 tablespoons extra-virgin olive oil, plus more for garnish
12 ounces frozen or canned artichoke quarters, defrosted or drained
6 large egg yolks, plus 4 yolks for an optional garnish
1/4 cup freshly grated Pecorino Romano, plus more for garnish

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
  • While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
  • Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
  • Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
  • Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
  • While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
  • Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
  • Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

LYDIA'S SPAGHETTI CARBONARA RECIPE - (3.5/5)



Lydia's Spaghetti Carbonara Recipe - (3.5/5) image

Provided by jlauer

Number Of Ingredients 9

Salt
6 ounces slab bacon, in 1 piece
2 tablespoons extra-virgin olive oil, plus more if needed
2 large yellow onions, sliced 1/2 inch thick, about 3 cups
1 1/2 cups hot chicken stock or canned reduced-sodium chicken broth, or as needed
1 pound linguine
3 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

Steps:

  • Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat. Remove the rind, if necessary, from the bacon. Cut the bacon into 1/4-inch slices, then cut the slices crosswise into 1/4-inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned but still soft in the center, about 6 minutes. The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half. Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Ladle off about a cup of the pasta-cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta-cooking water as needed to make enough sauce to coat the pasta generously. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well, and serve immediately in warmed bowls.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the carbonara will be. Use high-quality Parmesan cheese, eggs, and guanciale or pancetta.
  • Cook the pasta al dente: The pasta should be cooked al dente, which means it should be slightly firm to the bite. This will help the pasta absorb the sauce better.
  • Use a large skillet: A large skillet will help to evenly distribute the heat and prevent the pasta from sticking together.
  • Render the guanciale or pancetta slowly: Rendering the guanciale or pancetta slowly will help to release its flavor and fat. This will add a rich flavor to the sauce.
  • Beat the eggs and cheese together: Beating the eggs and cheese together will help to create a smooth and creamy sauce.
  • Add the pasta to the sauce: Add the pasta to the sauce and toss it until it is evenly coated. This will help the pasta to absorb the sauce and flavors.
  • Serve immediately: Carbonara is best served immediately, while the pasta is still hot and the sauce is still creamy.

Conclusion:

Carbonara is a delicious and easy-to-make pasta dish that is perfect for a quick and easy meal. It is a classic Italian dish that can be enjoyed by people of all ages. With its simple ingredients and rich flavor, carbonara is sure to become a favorite in your home.

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