Best 3 Mario Batalis Spaghetti Alla Carbonara Recipes

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In the realm of culinary arts, there exists a dish that has captivated taste buds and ignited culinary passions worldwide: Mario Batali's Spaghetti alla Carbonara. Hailing from the heart of Italy, this classic Roman pasta dish has garnered immense popularity for its exquisite simplicity and harmonious balance of flavors. With its creamy sauce, smoky pancetta, and generous sprinkling of Parmigiano-Reggiano cheese, Spaghetti alla Carbonara epitomizes the essence of Italian cuisine: a symphony of rich, bold flavors that dance on the palate. Whether you're a seasoned home cook seeking to elevate your culinary repertoire or a novice eager to embark on a gastronomic adventure, this article will guide you through the intricacies of preparing Mario Batali's Spaghetti alla Carbonara, ensuring that you create a dish that is both authentic and utterly delectable.

Here are our top 3 tried and tested recipes!

SPAGHETTI ALLA CARBONARA (MARIO BATALI)



Spaghetti Alla Carbonara (Mario Batali) image

Make and share this Spaghetti Alla Carbonara (Mario Batali) recipe from Food.com.

Provided by rachel21321

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
8 ounces pancetta (may substitute guanciale or good bacon)
1 lb spaghetti
1 1/4 cups freshly grated parmigiano-reggiano cheese
4 large eggs, separated
fresh ground black pepper

Steps:

  • Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
  • Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
  • Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
  • Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
  • Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

MARIO BATALI'S SPAGHETTI ALLA CARBONARA



MARIO BATALI'S SPAGHETTI ALLA CARBONARA image

Categories     Pasta

Yield 4

Number Of Ingredients 6

3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (Pancetta or Bacon)
1 pound Spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large Eggs separated
Freshly ground Black Pepper

Steps:

  • # ingredients 2 tablespoons salt instructions Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. # step 2 ingredients 3 tablespoons Extra-Virgin Olive Oil 8 ounces Guanciale (Pancetta or Bacon) instructions Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). # step 3 ingredients 1 pound Spaghetti instructions Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. # step 4 ingredients 1 cup freshly grated Parmigiano-Reggiano 4 large Egg whites Freshly ground Black Pepper instructions Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. # step 5 ingredients 4 large Egg yolks 1/4 cup freshly grated Parmigiano-Reggiano Pepper to taste instructions Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

MARIO'S SPAGHETTI ALLA CARBONARA



Mario's Spaghetti alla Carbonara image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 tablespoons coarse salt
1/2 medium onion, finely chopped
4 ounces guanciale, pancetta, or American bacon, cut into 1/4-inch cubes
1 pound very thick spaghetti
1/2 cup freshly grated Pecorino cheese
4 large eggs, separated
4 tablespoons freshly ground pepper

Steps:

  • Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch saute pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes.
  • Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites.
  • Divide the pasta among four plates, and top each serving with one yolk.
  • Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately.

Tips:

  • Cook Pasta Perfectly: Follow the instructions on the package for the right cooking time and salt the water generously to enhance the flavor.
  • Use High-Quality Ingredients: Opt for fresh, high-quality ingredients like eggs, cheese, pancetta, and olive oil for the best taste.
  • Whisk Eggs Thoroughly: Whisk the eggs, cheese, salt, and pepper together until smooth and creamy to create a rich and flavorful sauce.
  • Reserve Pasta Water: Save some pasta cooking water before draining to add to the sauce, as it helps to emulsify and create a silky texture.
  • Add Pasta to Mixture: Pour the cooked pasta directly into the egg mixture along with a splash of pasta water, allowing the heat from the pasta to gently cook the eggs.
  • Cook Over Low Heat: Keep the heat low while combining the pasta and egg mixture, stirring continuously to prevent curdling.
  • Garnish with Cheese and Pepper: Finish the dish with a generous grating of Parmesan cheese and a sprinkle of black pepper for extra flavor and texture.
  • Serve Immediately: This pasta is best enjoyed immediately, as it tends to thicken over time.

Conclusion:

Mario Batali's Spaghetti alla Carbonara is a classic Italian pasta dish that combines simple, flavorful ingredients to create a rich and indulgent meal. With its creamy sauce made from eggs, cheese, and pancetta, this dish is sure to impress your taste buds. Whether you're a seasoned home cook or just starting out, this recipe provides step-by-step instructions and useful tips to help you achieve culinary success. From selecting high-quality ingredients to mastering the art of combining the egg mixture and pasta, this guide ensures that you can recreate this iconic dish in the comfort of your own kitchen. So why wait? Gather your ingredients, put on your apron, and embark on a culinary journey to savor the authentic taste of Spaghetti alla Carbonara. Buon Appetito!

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