Homemade Pici Pasta With Carbonara Sauce Food

CARBONARA SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
• 2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.
• 3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese.

CARBONARA SAUCE

Steps:

• Sauté onion, garlic and prosciutto.
• Mix cream, eggs and S&P together.
• Mix all together and bring to boil. Add parmesan and stir until melted.
• Mix in cooked pasta and serve with parmesan.

PASTA WITH CARBONARA SAUCE

Steps:

• Let eggs, butter, and cream stand at room temperature for 2 to 3 hours.
• In a skillet cook bacon until brown.
• Remove and drain on paper towels.
• Heat an ovenproof dish in a 250F oven.
• Meanwhile, beat together eggs and cream, just till blended.
• Add pasta to a large amount of boiling salted water.
• Cook 10-12 minutes or until al dente; drain well.
• Turn hot pasta into the heated serving dish.
• Toss pasta with butter.
• Pour egg mixture over pasta and toss until pasta is well coated.
• Add bacon, cheese and parsley, toss to mix.
• Season to taste with pepper.
• Serve immediately.