Penne Alla Carbonara Food

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.

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.

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.

CARBONARA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
• While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
• Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
• Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
• Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
• Enjoy!