Carbonara Napolitana Food

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.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

CARBONARA NAPOLITANA

Steps:

• 1. Heat the butter in a large heavy bottomed pan over medium heat. Add the pancetta (Bacon)and Garlic Cloves; cook until browned but not crisp. The pancetta (Bacon) will render it's fat; keep 1/4 to 1/3 cup of this for the later stages. Remove the Garlic cloves and pancetta (Bacon0 naturally reserving the pancetta (bacon) for later use. Discard the garlic. Add 1/2 of the Pepper to the Pan; stir and let the flavors blend. 2. In a large mixing bowl whip the eggs until frothy; stir in the grated cheese (reserve a small amount for topping the Pasta) and cream; set aside. 3. Bring 6 quarts of water to a boil in a large pot. Add salt to the water and some oil. When the water starts to boil add the spaghetti, stirring occasionally to prevent sticking. Cook until SUPER al dente (The means extra chewy; just before the real Al Dente stage). Reheat the panceeta fat over high heat. Drain, reserving some of the pasta water, and return the spaghetti while it is very hot to the frying pan with the still hot pancetta fat; stir fry it for one minute. Remove the pan from the heat and add the egg; cream, MOST OF the cheese, and the remaining pepper and toss well. Add some pasta water if coating sauce too thick. caveat - Do not overcook or the egg will congeal; better to mix it off the heat and only bring on more heat if absolutely needed. Sprinkle each serving with grated cheese; garnish with flat leaf parsely and a sprig of rosemary. Serve with a smile.

NEAPOLITAN SAUCE

Steps:

• Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
• Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
• Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
• Stir in fresh basil and remove from the heat. Serve immediately.