Carbonara Pasta Salad Food

PASTA CARBONARA

Steps:

• Cook pasta according to package directions.
• While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
• In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
• When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
• Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
• Serve immediately with extra Parmesan. Delish!

CARBONARA PASTA SALAD

Steps:

• Cook the pasta according to package directions.
• After the pasta has been strained place it in the fridge to cool completely (I just used the same pot I cooked the pasta in).
• Meanwhile, whisk together the buttermilk, mayonnaise, sour cream, Parmesan cheese, vinegar, pepper and basil leaves; set aside.
• When the pasta is completely cold, add it to the sauce and then add in the mushrooms and red onion; mix well.
• When you are ready to serve the salad, mix in the romaine lettuce.
• Top with the crunchy yummy bacon.
• Taste and adjust seasoning.

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.

CARBONARA PASTA SALAD

Steps:

• Prepare Pasta Salad as directed on package.
• Stir in peas, bacon and garlic powder.
• Refrigerate 1 hour. Sprinkle with Parmesan just before serving.

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.

PASTA CARBONARA SALAD

Steps:

• Cook shells according to package directions with oil and salt; drain.
• Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot.
• In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper.
• Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture.
• Add crumbled bacon and drained peas.
• Refrigerate.

PASTA CARBONARA

Steps:

• Bring water in spaghetti pot to boil, then add pasta.
• In large bowl mix raw eggs with cheese, add pepper.
• Brown pancetta in a pan, cut into pieces.
• Melt butter (I use the microwave for the last 2 steps).
• Drain pasta and pour into egg mixture.
• The heat will cook the sauce.
• Add pancetta, butter, and mix.
• Serve with additional grated cheese and pepper.

SUMMER CARBONARA

Steps:

• Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.