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Alton Brown Carbonara

The famous Italian Alton brown carbonara recipe has been tried and true! This hearty meal consists of spaghetti in a creamy sauce with eggs, bacon, and two types of shredded cheese.

This article contains a lot of knowledge that will help you make the most scrumptious Alton Brown Carbonara meal ever.

Why you’ll love this recipe:

  • A sauce made primarily of yolks has a richer, silkier, and tighter texture than one made entirely of whole eggs.
  • A blend of Pecorino Romano and Parmigiano-Reggiano adds that vital Roman flavor without overpowering the pasta with salt or sharpness.
  • It’s quick, created with few ingredients, and most importantly, it’s tasty!
  • Alton Brown Carbonara or other long strands of pasta) tangled up in a creamy sauce with bacon and grated cheese is what I consider the ultimate pasta meal. It’s soul-satisfying and one of my favorite comfort meals.

What is Carbonara?

Carbonara is a Rome-style pasta dish prepared with eggs, hard cheese, cured pig, and black pepper. The dish’s contemporary form, with its current name, appeared around the middle of the twentieth century. Typically, the cheese is Pecorino Romano, Parmigiano-Reggiano, or a blend of the two.

Alton Brown Carbonara
Alton Brown Carbonara

Ingredients That You’ll Need:

  • Pasta:you can use your favorite dried pasta, such as spaghetti, bucatini, or linguine. Slurping is great with long strands of spaghetti noodles!
  • Cheese: For the finest flavor, use fresh hunks of Parmesan (or Parmigiano Reggiano) and Pecorino Romano cheeses, shred them fresh.
  • Bacon or pancetta: If feasible, go for thick-sliced unsmoked bacon or pancetta. If you want to go as close to the original as possible, use pancetta. Ask the butcher or deli counter to slice it into 1/2-inch thick circles, then cut it into 1/2-inch cubes yourself.
  • Eggs: To replicate the classic Roman-style carbonara, I use a larger ratio of big egg yolks to whole eggs (3 to 1) in my recipe.
  • Dried pasta:You can use your favorite dried pasta, such as spaghetti, bucatini.
  • Peas: Frozen peas are not a typical element in carbonara, but they are an option. When my children were little, I began adding peas to spaghetti carbonara for a veggie boost and a splash of green color.
  • Fresh Italian parsley: Serve as a garnish.

What if carbonara sauce curdles?

There’s always the risk that the eggs in your sauce may “cook” too much and resemble scrambled eggs.

First and foremost, don’t be concerned! The heat of the piping-hot pasta coming into touch with the eggs without enough space for it to steam is what produces it. Your carbonara will still taste delicious, but follow these steps to perfect the technique:

  • Just before adding the pasta, whisk in the heated pasta water.
  • Mix the sauce and pasta in a big shallow mixing bowl (rather than a deep mixing bowl) to prevent heat from concentrating at the bottom of the bowl.
  • Toss the egg mixture and pasta together rapidly and frequently until all of the strands are covered.
Alton Brown Carbonara
Alton Brown Carbonara

How To make Alton Brown Carbonara?

  1. Preheat the oven to 400°F (200°C) and prepare a large baking sheet with paper towels.
  2. Place the bacon on a baking sheet with a rim. Bake for 15-20 minutes, rotating the bacon pieces halfway through, until it is deeply browned and crisp. Place on a tray to absorb excess fat. Cut the bacon into tiny cubes.
  3. In a large mixing bowl, combine the egg yolks, whole egg, Parmesan and Pecorino cheeses, 1/4 teaspoon salt, and black pepper. Mix and serve in a big pasta serving bowl if you have one.
  4. In a large saucepan or kettle, bring 4-5 quarts of water to a boil with 1 tablespoon salt. Cook the pasta according to package directions until al dente (usually about 10 minutes.) Before draining the pasta, scoop off 3/4 cup of the cooking water.
  5. 1/2 cup hot water whisked into the egg yolk mixture tempers the eggs so they don’t scramble.
  6. Stir the heated pasta into the dish right away, then toss everything together quickly and completely using tongs or two spoons. If the sauce appears to be dry, add extra water.
  7. Toss the spaghetti with the bacon and herbs to incorporate.
  8. Serve immediately, with extra grated cheese on the side.

Recipe Tips

  • In the carbonara, it is critical to use freshly grated Parmesan. Otherwise, it will not fully melt into the sauce.
  • Carbonara does not store well, therefore it is better eaten right away. If you have leftover carbonara, gently reheat it; it will still taste excellent but will lack the silky, creamy texture.
  • The pork should be sufficiently fatty to provide a few teaspoons of drippings.
  • Cooking water should not be oversalted. Some of the water will be used to produce your sauce.

Recipe variations

  • To the eggs, add a tiny grated garlic clove and a sprinkle of crushed red pepper.
  • Toss the spaghetti with a tablespoon or two of soft butter (this isn’t conventional, but it’s excellent).
  • During the last 2 minutes of cooking, add 1 1/2 cups frozen peas to the pasta.
  • If you want to use pancetta instead of bacon, bake 1/2-inch pieces at 400 degrees for 5-10 minutes, or until crisp.
Alton Brown Carbonara
Alton Brown Carbonara

What To Serve With Alton Brown Carbonara?

Alton Brown’s Carbonara is a classic for many Italians, but it might be strange for those who aren’t familiar with it; it’s created with eggs, cheese, and bacon. here are some serving ideas:

How To Store And Reheat Alton Brown Carbonara?

  • This Alton Brown Carbonara cannot be stored. It’s critical to serve spaghetti carbonara as soon as it’s ready – hot pasta doesn’t wait!
  • Pasta carbonara does not reheat well for the same reason. When the pasta cools, it absorbs all of the egg sauce and the delightful creamy texture. But it still tastes wonderful.

FAQ Section

What’s the difference between carbonara and alfredo?

Traditional carbonara is made with eggs, pork, and Parmesan cheese. Alfredo is a creamy sauce made largely of butter and cheese.

Does carbonara have a raw egg?

The heated pasta will cook the eggs sufficiently to thicken the sauce but not to a safe temperature. If you’re worried about the eggs in this recipe, use pasteurized eggs instead.

Why is my carbonara dry?

Your carbonara could turn out dry if you didn’t add enough of the reserved pasta water or if you didn’t add enough egg yolk.

Alton Brown Carbonara
Alton Brown Carbonara

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Alton Brown Carbonara Nutrition Facts

Amount Per Serving ( 3 Cups )

  • Calories 1018
  • Calories from Fat 296
  • Total Fat 33g
  • Saturated Fat 11g 
  • Trans Fat 0.4g
  • Cholesterol 186mg
  • Sodium 965mg
  • Potassium 386mg
  • Total Carbohydrates 113g
  • Dietary Fiber 7.5g 
  • Sugars 2.5g 
  • Protein 44g
  • Vitamin A 12%
  • Vitamina C 2%
  • Calcium 38%
  • Iron 35%

Nutrition Facts Source: Source

Alton Brown Carbonara

Difficulty:BeginnerPrep time: 5 minutesCook time: 35 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:1018 kcal Best Season:Available

Description

The famous Italian alton brown carbonara recipe has been tried and true! This hearty meal consists of spaghetti in a creamy sauce with eggs, bacon, and two types of shredded cheese.

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C) and prepare a large baking sheet with paper towels.
  2. Place the bacon on a baking sheet with a rim. Bake for 15-20 minutes, rotating the bacon pieces halfway through until it is deeply browned and crisp. Place on a tray to absorb excess fat. Cut the bacon into tiny cubes.
  3. In a large mixing bowl, combine the egg yolks, whole egg, Parmesan and Pecorino cheeses, 1/4 teaspoon salt, and black pepper. Mix and serve in a big pasta serving bowl if you have one.
  4. In a large saucepan or kettle, bring 4-5 quarts of water to a boil with 1 tablespoon of salt. Cook the pasta according to package directions until al dente (usually about 10 minutes.) Before draining the pasta, scoop off 3/4 cup of the cooking water.
  5. 1/2 cup hot water whisked into the egg yolk mixture tempers the eggs so they don’t scramble.
  6. Stir the heated pasta into the dish right away, then toss everything together quickly and completely using tongs or two spoons. If the sauce appears to be dry, add extra water.
  7. Toss the spaghetti with the bacon and herbs to incorporate.
  8. Serve immediately, with extra grated cheese on the side

Notes

  • In the carbonara, it is critical to use freshly grated Parmesan. Otherwise, it will not fully melt into the sauce.
  • Carbonara does not store well, therefore it is better eaten right away. If you have leftover carbonara, gently reheat it; it will still taste excellent but will lack the silky, creamy texture.
  • The pork should be sufficiently fatty to provide a few teaspoons of drippings.
  • Cooking water should not be oversalted. Some of the water will be used to produce your sauce.
  • Recipe variations:
  • To the eggs, add a tiny grated garlic clove and a sprinkle of crushed red pepper.
  • Toss the spaghetti with a tablespoon or two of soft butter (this isn’t conventional, but it’s excellent).
  • During the last 2 minutes of cooking, add 1 1/2 cups of frozen peas to the pasta.
  • If you want to use pancetta instead of bacon, bake 1/2-inch pieces at 400 degrees for 5-10 minutes, or until crisp.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 1018
Calories from Fat 296
% Daily Value *
Total Fat 33g51%
Saturated Fat 9g45%
Trans Fat 0.4g
Cholesterol 186mg62%
Sodium 965mg41%
Potassium 386mg12%
Total Carbohydrate 133g45%
Dietary Fiber 7.5g30%
Sugars 2.5g
Protein 44g88%

Vitamin A 12%
Vitamin C 1%
Calcium 38%
Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.