Eggs Carbonara With Basil And Parmesan Food

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

PASTA CARBONARA I

Steps:

• Cook bacon until crisp. Drain on paper towels.
• In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
• Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

EASY CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
• Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
• Use tongs to transfer your pasta straight into the pan and toss with the bacon.
• Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
• Plate up the pasta, and finish with an extra grating of Parmesan.

SPAGHETTI CARBONARA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

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. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

TOMATO BASIL SCRAMBLED EGGS

Steps:

• In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
• Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
• Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
• Place the tomato mixture in bowl and set aside.
• Melt the butter in the same pan you used for the tomatoes over medium heat.
• Pour in the egg mixture and reduce the heat to medium-low.
• Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
• Remove the pan from the heat and let stand as the cheese continues to melt.
• Gently fold the tomatoes. Garnish with fresh basil or arugula.

PASTA CARBONARA

Steps:

• Cook the noodles in a pan of boiling water, for 6-8 minutes or until al dente.
• Meanwhile, heat the oil in a frying pan and fry the bacon for 2-3 minutes, then add the mushrooms and fry for another 3-4 minutes.
• Turn off the heat and reserve.
• Lightly beat the eggs and cream together in a small bowl and season with salt and pepper.
• When the noodles are cooked, drain well and return to the pan.
• Add the bacon/mushroom mixture and any pan juices and stir into the pasta.
• Pour in the egg/ cream mixture and half the Parmesan cheese.
• Stir well and as you do this the eggs will cook in the heat of the noodles.
• Pile on to warmed serving plates, sprinkle with remaining Parmesan and garnish with basil.

PASTA CARBONARA

Steps:

• Cook pasta according to package directions. Drain well and set aside.
• Meanwhile, place bacon in large skillet. Add butter and Garlic Paste. Cook on medium heat bacon is cooked through and lightly browned.
• Whisk egg yolks, heavy cream, Parmesan, Basil Paste and Italian Herb Paste in medium bowl until well blended.
• Add hot cooked pasta to skillet with bacon, tossing to mix well. Gradually add egg mixture, tossing to mix well and heat through. Serve immediately.

PASTA CARBONARA

Steps:

• Cook the spaghetti according to the package directions, reserve a cup of the cooking water then drain and set the pasta aside.
• Cook the bacon in a large skillet then remove to a paper towel lined board or plate to cool. Drain the bacon drippings from the skillet to a bowl. Once cooled, chop the bacon and set aside.
• Add 2 tablespoons of the drippings back to the skillet.
• Cook the garlic in the drippings for 1 minute, then add the spaghetti, salt and pepper to the pan and toss together. Turn the heat off and remove the skillet from the burner. Add the bacon and chopped parsley to the spaghetti.
• Mix the eggs, parmesan cheese and parsley in a bowl. Pour the mixture over the spaghetti, tossing to combine. You'll want to toss the spaghetti pretty quickly so that none of the eggs solidify or scramble. This will create the "sauce" for the spaghetti. If the sauce is too thick you can gradually add in some of the reserved pasta water.
• Taste the spaghetti for seasonings then serve.

EGGS CARBONARA WITH BASIL AND PARMESAN

Steps:

• Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
• While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
• Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.