Linguine Alla Carbonara Serves 2 Food

SPAGHETTI ALLA CARBONARA FOR TWO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente (about 2 minutes less than package instructions).
• While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Reserve.
• Heat the oil in a large skillet, over medium-high heat. Add the diced pancetta and cook until crispy and golden brown, about 5 minutes. Remove the pan from heat and reserve the pancetta with about 3 tablespoons of the rendered fat.
• When the pasta is done, drain it in a colander set over a large mixing bowl, letting the hot pasta water heat the bowl. Reserve 1 cup of the starchy water.
• Discard the water and use that bowl to toss the pasta with the pancetta, reserved fat, egg mixture and 1/2 cup pasta water. Work quickly, tossing vigorously and adding more pasta water if necessary, until the sauce is silky and the cheese has melted completely. You can add more salt and pepper if needed.
• Garnish with chopped parsley and serve with extra Parmigiano Reggiano at the table.

SPAGHETTI ALLA CARBONARA

Steps:

• Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
• Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
• In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
• At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
• Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.

LINGUINE ALLA CARBONARA

Steps:

• Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
• Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
• Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
• Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.

PASTA ALLA CARBONARA

Steps:

• Grate a few big chunks of cheese and mix it together in a bowl. You should have around a cup here but adjust to your liking.
• Set the bacon up to fry in a cast-iron skillet. This needs to be a BIG skillet. Fry it slow so you have plenty of time to work on the rest of the ingredients. When it's done, set it aside and drain all the grease out of the skillet except for a small amount. The bacon should get done shortly before everything else. You'll need 5-8 strips, depending on how much you like.
• Put water on to boil for the pasta.
• Chop up 4 or 5 good-sized mushrooms in whatever size you'd like and mince the garlic.
• The water should be boiling at this point. Add in the pasta and cook to desired firmness. The pasta will cook further in the skillet so you may wish to boil it for slightly less time than normal.
• Brown the garlic and mushrooms with a little olive oil in a small frying pan.
• Add the cooked pasta and a small amount of the water to the cast-iron skillet that you fried the bacon inches There should be a little bit of grease left in there.
• Add the cheese and milk to the pasta and stir until partially melted.
• Add the mushroom/garlic mixture to the pasta and crumble the bacon onto it. A bit of the oil from the mushrooms can go in as well but avoid making it too greasy.
• Serve and season with salt and pepper.

LINGUINE CARBONARA

Steps:

• Marinate the chicken breasts in Italian dressing.
• Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
• In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
• Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
• Remove from heat and stir in the evaporated milk and thick cream.
• Serve over linguine noodles with a sprinkle of Parmesan cheese.

PASTA ALLA CARBONARA

Steps:

• Put water on to boil for pasta.
• Heat butter & olive oil in pan over medium heat. When butter melts add pancetta & bacon. Cook until pancetta is slightly browned (not crisp). Add white wine and simmer until reduced by about 1/2. Take off heat and set aside.
• Cook pasta in boiling water until al dente.
• While pasta is cooking, beat egg yolks with 3 tbsp of parmesan & salt & pepper to taste in a large bowl.
• Drain pasta and immediately add to egg mixture, mix and add bacon mixture. Toss until evenly coated.
• Add remaining parmesan & parsley. Toss again & serve.

SPAGHETTI CARBONARA FOR TWO

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.

PASTA ALLA CARBONARA

Steps:

• Cook the spaghetti according to package directions.
• In a large frying pan, place olive oil and chopped onions, saute for a few minutes: add Procciutto or bacon and cook until crisp to your liking.
• While you wait for prosciutto to cook; in a seperate bowl, place the eggs, parmesan cheese and milk and beat until incorporated, set aside.
• Once the Prosciutto is cooked, add the peas (still frozen) and tomatoes just long enough to warm them up; Add the cooked spaghetti and toss ALL the ingredients together.
• Add the eggs and cheese mixture to the spaghetti and QUICKLY toss to cook the eggs as well as to incorparate all the ingredients; once the egg mixture is cooked, about 5 minutes, It is ready to serve.

LINGUINE ALLA CARBONARA, SERVES 2

Steps:

• Heat the olive oil in a large saute pan over medium heat. Cut the bacon into rough cubes and fry in the olive oil until crispy, about 6-8 minutes. Add the white wine and continue to fry for another 8 minutes until the alcohol has cooked off. If the bacon and wine finish before the rest of the meal, cover the pan, and leave the burner on low. In the meantime, boil enough water to cook the pasta. Once boiling, add the salt and pasta, and cook for 8 minutes. In the mean time, add the eggs, grated parmesan, and minced garlic to a bowl and set aside. Note: I like to mince my garlic with a microplane, but if you don't have one of these, chop the garlic very finely, adding a smidge of salt every 30 seconds or so. The salt will work to break the garlic down and turn it into a finer paste. It is important that the garlic be as finely chopped as possible because the only heat to cook it will be from the pasta, which isn't enough to take the sting out of a large chunk. When the pasta has finished cooking, skim off a half cup of the cooking water and reserve. Strain the pasta quickly and return it to the pot; add the reserved water, the bowl of eggs, cheese, and garlic, as well as the winey bacon to the pot and quickly stir. The heat from the reserved water and pasta will cook and meld the flavors. Plate the pasta, shave some extra parmesan on top, add the black pepper to your desired taste, and serve.