Penne A La Carbonara Food

EASY SPAGHETTI CARBONARA

Steps:

• Heat the oil in a frying pan over a medium heat. Add the pancetta and cook until crisp and slightly browned. Remove the pan from the heat and set aside.
• Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, until firm but slightly chewy (al dente).
• While the spaghetti is cooking, beat together the eggs and Parmesan with a fork. If it's a little thick, add some milk. Season well with salt and pepper.
• Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water.
• Place the frying pan with the pancetta in back over a medium-low heat. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. Add 1-2 tablespoons of the reserved pasta water to loosen, if necessary. Serve immediately on hot plates with grated Parmesan on top.

PENNE A LA CARBONARA - GIADA DE LAURENTIIS

Steps:

• Heat a large saute pan, until hot.
• Add pancetta and saute until golden brown and crispy, about 5 minutes.
• Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream.
• Season with salt and pepper.
• Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water.
• Add pasta and cook until al dente, about 8 to 10 minutes.
• Drain pasta in a colander.
• Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
• While the pasta is still hot, return it back to the pot.
• Add the browned pancetta and mix well.
• Add the cream mixture and coat the pasta completely.
• It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
• Add remaining Parmesan and chopped parsley.

PENNE ALLA CARBONARA

Steps:

• In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
• Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
• Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
• Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
• Finally add the remaining Parmesan and serve.