Farfalline Pasta Carbonara Food

PASTA CARBONARA

Steps:

• Put the water in a large pasta pot and bring it to a boil over medium heat.
• Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

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.

PASTA CARBONARA

Steps:

• In a large pot, bring water for pasta to a rolling boil. Add pasta and stir. Cook pasta to al dente (firm, but not too undercooked) for 10-12 minutes. While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan. Add pancetta and cook until browned (approximately 3 minutes). Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir. In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside. Adding the water will temper the eggs, and keep them from becoming scrambled when added to the pasta. Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1-2 cups of pasta cooking liquid. Add egg mixture while tossing rapidly with tongs or a large fork, to keep eggs from cooking. Remove pan from heat and add cheese and salt and pepper to taste. Continue to toss pasta until cheese is melted and incorporated, and egg mixture thickens (approximately 2 minutes). Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick to your liking. Serve with extra grated Parmesan cheese and fresh parsley.

FETTUCCINE CARBONARA

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

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.

FARFALLINE PASTA CARBONARA

Steps:

• Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
• Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
• Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
• Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.

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.

AMAZING PASTA CARBONARA

Steps:

• Cook the pasta according to instructions, drain.
• Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4" pieces Toss the pasta with the melted butter, bacon bits, nutmeg, eggs& green onions sprinkle with the cheese& serve.