Maccheroni Alla Carbonara Recipe 485 Food

MINI LOAF MACCHERONI CARBONARA

Steps:

• Oil an eight mini loaf muffin pan and set aside.
• Preheat oven to 350 F.
• Cook maccheroni as per package instructions but drain after 5 minutes, reserving half cup of the pasta water. Return pasta to pot.
• While pasta is cooking, heat butter in a medium skillet over medium heat. Add bacon and cook un-til slightly crisp, about 5-6 minutes.
• Add garlic and sauté for an addition 2 minutes.
• Season beaten eggs with salt, pepper and mix in the grated Parmigiano.
• Add the bacon mixture to the warm drained pasta and quickly mix in the egg mixture. Stir in the reserved pasta water and fresh chopped parsley.
• Divide maccheroni among the 8 mini loaves and bake for 15 minutes to set.
• Remove from oven and let stand for 5 minutes.
• Gently remove and serve with a garnish of parsley and grated cheese.

MACCHERONI ALLA CARBONARA RECIPE - (4.8/5)

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water. 2. Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside. 3. In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat. 4. Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.

MACCHERONI ALLA CARBONARA RECIPE BY CHEF JONATHAN BENNO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water.
• Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside.
• In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat.
• Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.

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.

FETTUCCINE ALLA CARBONARA

Steps:

• Boil & drain noodles.
• Mix cream, egg yolks, & cheese in small bowl.
• Saute ham in butter.
• Add noodles to ham & blend well.
• Remove from heat.
• Add cream mixture & stir well.

MACCHERONI " ALLA CHITARRA"

Steps:

• Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
• While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
• Knead the pasta dough, for about 35-40 minutes if making by hand.
• Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
• Cut the sheet into 8 x 24 inch rectangles.
• Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
• Bring water to a boil in a large pot.
• Add the salt to the water.
• Add pasta and boil until they float to the top of the pot or is cooked until ala'dente.
• Drain and rinse the pasta with cold water.
• Add sauce to the pasta immediately.
• Before serving add the few drops of oil in which the hot pepper has been sautéed and toss lightly through the pasta.
• Serve hot topped with Parmesan Cheese.