Pasta Carbonara Fortwo 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 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 CARBONARA FORTWO

Steps:

• Whisk the eggs and grated parmesan together and set aside.
• In medium pot cook the bacon over medium heat until it is crispy. Remove bacon to paper towel to drain then crumble. Set aside.
• While the bacon is cooking get the pasta cooking. Cook to desired doneness .. we like it a little softer than al dente.
• Remove all but about 1 Tbsp of drippings from the pot you cooked the bacon in. Add the garlic and warm over a simmer.
• Do not drain the pasta when it is done. You will need some of that pasta water in a few minutes. When the pasta is done, begin adding it to the pot with the garlic. Stir as you add it to coat it with the garlic flavored pan drippings. Add the wine and stir to blend. At this point you will add in any extras you would like such as the peas, the cubed ham or the cooked shrimp.
• Turn off the heat and dump the egg and parm mixture over the noodles. Very quickly begin stirring so all of the pasta gets coated. It is important to stir quickly so the mixture does not begin to scramble.
• At this point you can begin adding some of the pasta water in very small amounts until you achieve the desired sauciness.
• Serve immediately in shallow bowls. Salt and pepper to taste then garnish with the snipped chives and extra parm if desired.

AVOCADO CARBONARA FOR TWO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
• Ladle 1 cup pasta cooking water into a bowl; set aside.
• Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
• Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
• Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

SPAGHETTI CARBONARA (DINNER FOR TWO)

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big pinch of salt then add spaghetti. Cook as directed on the package until al dente, about 8-10 minutes. Reserve 2 tablespoons pasta water then drain into colander.
• While the pasta is cooking, heat olive oil in a large skillet. Once hot, add the bacon and onion. Cook the bacon until crispy and onions are softened, about 5 minutes. Add the garlic and cook 1 minute.
• Remove from the heat and add the hot, cooked spaghetti. Stir until the noodles are coated.
• In a small bowl, whisk together the egg, cheese, and reserved pasta water. Make a well in the middle of the spaghetti and add the egg mixture, mixing quickly until the egg is cooked. Keep stirring to avoid scrambling the egg. Serve with black pepper and parsley on top.

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.

PASTA CARBONARA

Steps:

• Cook the noodles in a pan of boiling water, for 6-8 minutes or until al dente.
• Meanwhile, heat the oil in a frying pan and fry the bacon for 2-3 minutes, then add the mushrooms and fry for another 3-4 minutes.
• Turn off the heat and reserve.
• Lightly beat the eggs and cream together in a small bowl and season with salt and pepper.
• When the noodles are cooked, drain well and return to the pan.
• Add the bacon/mushroom mixture and any pan juices and stir into the pasta.
• Pour in the egg/ cream mixture and half the Parmesan cheese.
• Stir well and as you do this the eggs will cook in the heat of the noodles.
• Pile on to warmed serving plates, sprinkle with remaining Parmesan and garnish with basil.