Carbonara Recipe Dish Magazine

Pasta Carbonara: the ultimate comfort food! Who doesn’t love a delicious plate of creamy pasta? Today, we’re sharing not one, but TWO amazing recipes with you. That way, you can choose which one suits you best, or even try them both!

First up, we have a recipe from the Food Network that will make your taste buds dance with joy. To start, you’ll need the following ingredients:

– 1 pound spaghetti
– 8 slices of bacon, diced
– 4 cloves garlic, minced
– 2 large eggs
– 1 cup freshly grated Parmesan cheese
– 1/2 cup freshly grated pecorino Romano cheese
– Freshly ground black pepper
– Salt

Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente, usually 8 to 10 minutes.

While the spaghetti cooks, heat a large skillet over medium-high heat. Add the bacon and cook until it’s crispy. Remove the bacon from the skillet and set it aside.

Add the garlic to the same skillet and cook for about a minute, until fragrant. Then, turn off the heat.

In a separate bowl, whisk together the eggs, Parmesan cheese, and pecorino Romano cheese.

Once the spaghetti is cooked, drain it well and reserve some of the pasta water.

Now, it’s time to assemble everything! Add the spaghetti to the skillet with the garlic and toss well. Then, pour the egg-and-cheese mixture over the spaghetti and toss once again to coat everything evenly. Add a splash of the pasta water to loosen the sauce.

Finally, add the crispy bacon and toss once more. Serve immediately, topped with freshly ground black pepper and more grated Parmesan cheese.

If you’re feeling up for a challenge, we have another recipe that will knock your socks off. The Silver Chef has shared their authentic carbonara recipe, and trust us, it’s worth the effort.

Here are the ingredients you’ll need:

– 1 pound spaghetti
– 6 egg yolks
– 1 whole egg
– 1 cup of grated Pecorino Romano cheese
– Black pepper
– Salt
– 8 ounces of guanciale, pancetta, or bacon
– Extra-virgin olive oil

First, cook the spaghetti in a large pot of salted boiling water until it’s al dente.

While the spaghetti cooks, beat the egg yolks and whole egg together in a large bowl. Add the grated Pecorino Romano cheese, along with a generous amount of freshly ground black pepper.

In a large skillet, heat some extra-virgin olive oil over medium heat. Add the guanciale (or pancetta or bacon) and cook until crispy.

Once the spaghetti is cooked, reserve some of the pasta water and drain the rest.

Add the spaghetti to the skillet with the guanciale and toss well, making sure that every strand of spaghetti is coated with the flavorful fat.

Now, pour the egg-and-cheese mixture over the spaghetti and quickly toss once more, making sure that the pasta is well coated and the eggs cook evenly.

If the pasta seems dry, add a splash of the reserved pasta water and keep tossing.

Finally, serve immediately, topped with more grated Pecorino Romano and black pepper.

Whichever recipe you choose, we’re sure you’ll fall in love with pasta carbonara all over again. Enjoy!

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