Linguini Alla Carbonara Food

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.

BUCATINI ALLA CARBONARA

Steps:

• Bring a large pot of water to a boil and add salt. Add the bucatini and cook, stirring occasionally so the pasta doesn't stick together.
• While the pasta is cooking, heat a 12-inch skillet over medium high heat and add the 1 tablespoon olive oil. Add the guanciale and cook, stirring occasionally, until it begins to crisp, 2 to 3 minutes. When the guanciale is almost completely crispy, carefully add 1/4 cup of the pasta water and scrape all of the tasty bits from the bottom of the skillet with a wooden spoon. Remove the skillet from the heat.
• Whisk together the egg whites in a medium bowl until they start to get frothy. Add lots of pepper, the parsley, extra-virgin olive oil and Parmesan. Pour over the guanciale in the skillet, stirring vigorously to incorporate but not scrambling the eggs.
• When the bucatini is al dente, remove it from the water and toss with the sauce until well coated.
• Divide the pasta into 2 bowls, top each one with an egg yolk and serve immediately, letting your family or guest mix in the yolk at the table for that extra decadence!

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.

SAUSAGE CARBONARA: LINGUINE ALLA CARBONARA DI SALSICCIA

Steps:

• With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
• Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
• In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

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.

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.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

LINGUINI ALLA CARBONARA

Steps:

• Prepare Linguini as per package directions for al dente.
• While Pasta is cooking, combine Beaten Eggs, milk, ground black pepper and Parsley. Also cut up Proscuitto. Once Pasta is cooked, drain and return to hot pasta pan and toss with the 2 TBSP of butter until pasta well coated, then add egg mixture to HOT pasta and continue to toss until pasta has cooked to linguini noodles, then add proscuitto and toss until added to noodles, and then add parmesano and toss. Best served immediately.