Boston chef Matt Jennings’s pasta combines two beautiful things: salty, rich carbonara and spaghetti alle vongole, prepared with briny New England clams.
Garden Herb Spaghetti Carbonara
Raid your window box or kitchen garden for this super-fast carbonara.
Smoked Gouda Carbonara
In a clever play on carbonara, Food & Wine’s Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta.
Adding the spinach to the pasta as it cooks means one less pot to wash.
Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.
Creamy Spaghetti Carbonara
This classic Italian dish benefits from 6 ounces of delicious pancetta.
Bacon and Fresh Pea Spaghetti Carbonara
Feel free to substitute frozen baby peas if you have trouble finding fresh ones.
Sun Dried Tomato and Goat Cheese Carbonara
Sun dried tomatoes add a subtle sweetness and acidity to this easy weeknight pasta dish.
Classic Spaghetti Carbonara
Chances are, you already have everything you need in your kitchen to make this simple carbonara.
Fusilli Carbonara with Herbs
The abundance of fresh tarragon, chervil, chives and parsley--a mixture called fines herbes--is balanced here by the addition of cream and egg yolks. Note that the yolks are cooked only by the heat of the pasta, which thickens them enough to make a sauce.
Spaghetti Carbonara with Green Peas
A carbonara sauce always has eggs, bacon (usually pancetta) and Parmesan or pecorino cheese; some versions contain heavy cream, others do not. Top Chef contestants Elia Aboumrad and Sam Talbot made their decadent sauce with plenty of cream; to add color and freshness they also added a less conventional ingredient--a handful of green peas.
At Union Square Cafe, executive chef Michael Romano tops homemade frascatelli, a dense spaetzle-like pasta, with a combination of pancetta, cheese and cream.
No book about quick pastas would be complete without a version of this classic. It's made with little more than bacon and eggs.
Spinach Pasta Carbonara
"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson. Indeed, she freshens up the classic, rich pasta by simply adding a few handfuls of spinach to the fettuccine just before it's finished cooking.
Mario Batali's crisp rice balls have a creamy pancetta, parsley and pecorino filling.
Carbonara gets a makeover with quinoa in the place of pasta, making for a delicious and gluten-free alternative to the traditional Italian comfort dish.
Spaghetti with Anchovy Carbonara
Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving.
This easy carbonara is good with or without the fried egg.
For special occasions, Food & Wine’s Justin Chapple makes beautiful, fresh pappardelle pasta, then tosses it with a quick and decadent carbonara sauce laced with briny pops of caviar and lemon zest. When he doesn’t feel like making the pasta from scratch, he buys the noodles fresh at his local Italian market.