Best 3 Spaghetti Con Carne Recipes

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

CHILI SPAGHETTI

Steps:

• Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
• Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

SPAGHETTI CON CARNE

Steps:

• For sauce, heat oil in a large saucepan. Saute garlic and onion; add tomato juice, chili powder and salt. Simmer 10 minutes. In a bowl, mix first eight meatball ingredients. Shape into 3/4-in. meatballs. Heat oil in a skillet and brown meatballs on all sides. Add meatballs to sauce. Cover and simmer 10 minutes or until the meatballs are cooked through. Serve over spaghetti.