Next Level Spaghetti Carbonara Food

NEXT LEVEL SPAGHETTI CARBONARA

Steps:

• First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
• Bring a large pan of salted water to a simmer and cook the pasta until it's al dente (about a minute less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
• Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan - you'll be surprised how much will be absorbed.
• Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it's becoming claggy or starting to scramble, pour in a little more water. If you've added too much, stir the pasta over the lowest heat for a few moments. You're aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.
• Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over the truffle oil, if you have it, just before serving.

SPAGHETTI CARBONARA

Steps:

• put serving dish in pre heated oven so it gets hot.
• cook spaghetti in boiling, slated water for 10-12 minutes, or until "al dente" (as they say), or just tender.
• meanwhile, melt one-third of the butter in a fry pan.
• add the bacon and fry until it is crisp, remove from heat and stir in cream, set aside.
• beat the eggs and the grated cheese together until they are well blended. stir in salt and pepper to taste.
• drain spaghetti in a colander then transfer to a warmed, deep serving bowl/dish, it should sizzle (if not - go to note).
• add remaining butter and using two large spoons, toss gently until butter melts, stir in bacon mixture and toss gently until the spaghetti is well coated.
• finally pour over the egg mixture and toss gently until the spaghetti is well coated and starts to show that the egg is almost setting in a way.
• serve at once.
• NOTE: we had the problem the other night that the dish wasn't hot enough, so once you have drained the pasta, put the pan back on the heat and re-add the pasta with the bacon mixture, and then add the egg mixture and keep over the heat a few minutes while stirring until it begins to coat the spaghetti.

SPAGHETTI CARBONARA

Steps:

• 1. Chop bacon into bits, fry in frying pan. Add garlic when the bacon is almost done, fry for two minutes or until garlic is slightly translucent. Add frozen peas and fry just long enough to heat the peas through.
• 2. Boil spaghetti.
• 3. Beat 4 eggs in a large mixing bowl. Mix in parmesan and "a ridiculous amount" of black pepper.
• 4. Remove spaghetti from heat. Drain pasta lightly but allow the pasta to remain slightly wet. Don't use a sieve, drain by holding a lid against the pot and tipping over the sink, allowing most of the water to drain that way.
• 5. Add the pasta to the mix in bowl while the pasta is still hot, because the heat from the pasta will help cook the egg and melt the cheese so that it becomes a creamy sauce. It is good if the pasta is a little drippy. Add 1/3 cup of milk or cream if you prefer it. Add the bacon/peas/garlic. Add salt and pepper to taste (more pepper than you think you need). Stir together thoroughly, so that the egg becomes a creamy sauce as the heat of the spaghetti cooks it.

SPAGHETTI CARBONARA

Steps:

• Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from heat.
• Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
• Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to package directions. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well coated. Add the cheese, parsley, salt and pepper and toss well. Crumble the bacon into small pieces over the spaghetti and toss. Serve immediately.