Bacon Carbonara Food

BACON CARBONARA

Steps:

• Cook bacon until crispy over medium high heat, drain and set aside, reserving 2 tablespoons bacon grease.
• Set the pasta to boil according to the package's directions.
• Whisk cream, Parmesan, egg yolks, and worcestershire sauce in a medium sized bowl. Whisk in the warm bacon drippings that had previously been set aside. Whisk until blended and set aside.
• Drain pasta and return to pot. Do not rinse! The heat from the pasta will cook the egg yolks in the cheese mixture. Carefully add cream mixture and toss until pasta is well coated. Add bacon, and pepper to taste. Serve.

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

BACON-CARBONARA APPETIZERS

Steps:

• Heat oven to 350°F.
• Place pizza crusts in single layer on baking sheet; spread with sauce.
• Top with remaining ingredients.
• Bake 8 min. or until crusts are crisp and golden brown, and pizzas are heated through.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata

CHICKEN-BACON CARBONARA

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
• Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
• Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
• Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
• Drain pasta and set aside in a bowl.
• Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

CREAMY BACON CARBONARA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 3 min. or until tender. Add broth and cream cheese; cook 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta. Add to sauce in skillet along with remaining ingredients; mix lightly.

BACON & TOMATO SPAGHETTI CARBONARA

Steps:

• In large frypan cook bacon until crisp.
• Drain, reserving 2 Tbsp (30 mL) drippings.
• Set bacon aside.
• Combine drippings and butter; set aside.
• In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
• Add butter mixture, eggs, cheese and parsley tossing to combine.
• Cook and stir over low heat until mixture is creamy and slightly thickened.
• Stir in tomatoes and bacon.
• Add salt and pepper to taste.
• Serve immediately sprinkled with additional Parmesan cheese.