Joeys Mexican Pasta Carbonara Food

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.

JOEY'S MEXICAN PASTA CARBONARA

Steps:

• For the Sauce:.
• Cut up the onion and garlic into small pieces and saute in the oil and margarine for about 3 minutes.
• Add the chopped bacon, liquid smoke and Adobo sauce. Saute until the bacon is cooked. This won't take long as turkey bacon is very lean.
• Taste it -- you should always taste what you make!
• Add the silk creamer and the parsley and simmer to reduce the cream. Add more if you prefer. Make sure you taste this again and adjust for seasonings.
• Set the sauce aside.
• Cook the pasta according to the package directions.
• When the pasta is cooked add it to the Carbonara Sauce and give it a really good toss. You want to get every noodle coated.
• Sprinkle with a little Romano cheese and dig in!
• Bon Appetit!