Quick Easy And Tasty Spaghetti Carbonara Food

EASY SPAGHETTI CARBONARA

Steps:

• Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
• Meanwhile, in a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
• When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
• Stir the egg mixture into the pasta and toss gently to coat. If the sauce is too thick, add a little bit more pasta water. Garnish with extra Parmesan cheese, a drizzle of olive oil, or chopped fresh herbs.

SPAGHETTI ALLA CARBONARA

Steps:

• Fill a large pot with 6 quarts of water and add the salt. Bring the water to a boil.
• Fry the guanciale in a skillet until crispy; do not drain the fat drippings. Set aside.
• In a large bowl, beat the whole eggs with the Pecorino Romano cheese for 1 minute. Then add the freshly ground black pepper.
• At this point your water should be boiling. Add your pasta and cook it for 8 to 9 minutes or according to the instructions on the box (or if using fresh pasta, cook for 4 to 5 minutes). When the pasta is cooked al dente (chewy and firm), drain the pasta well, add the pasta to the bowl with the mixture of eggs and cheese, mix quickly and then finally add the guanciale with all the fat drippings. Stir quickly for a few more minutes and serve in hot bowls.
• Heap the flour into a pile on a wood or marble countertop. Make a large well or crater in the center, big enough to the hold the eggs like a bowl. Break the eggs in the center and knead for about 10 minutes, pausing after 5 minutes in order to let the dough relax. Wrap the dough in plastic wrap, and let it rest in the refrigerator for at least 2 hours. After the time, or you can roll out some sheets with a pasta sheet roller and cutter or cut with a knife.

QUICK, EASY AND TASTY SPAGHETTI CARBONARA

Steps:

• Cook spaghetti until al dente.
• Meanwhile, cook bacon (I use microwave), drain thoroughly.
• Grate cheese.
• Drain spaghetti.
• While still very hot stir in beaten egg, then cheese, butter and pepper.
• Add cooked bacon.
• Blend thoroughly.
• Serve immediately.

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:

• Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
• Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
• Add garlic and sauté until just barely brown.
• Add onions and shallots, sauté until they are translucent.
• Add meat and cook until meat is not quite cooked.
• Add white wine and simmer on low heat.
• Mix eggs parsley and half of the cheese mixture, set aside.
• When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
• Toss well while adding the egg+cheese+parsley mixture gradually.
• Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
• Serve immediately.

SPAGHETTI CARBONARA

Steps:

• Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes.
• Whisk together the egg yolks, nutritional yeast, and water in a bowl.
• While the pasta is boiling, sautee pancetta in a pan until slightly crisp.
• Add onions and continue to sautee until translucent.
• Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick.
• Toss the cooked spaghetti in the sauce.

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.

AUTHENTIC (AND EASY) PASTA CARBONARA

Steps:

• Put large pot on to boil for pasta and cook pasta as directed.
• Cut the bacon into 2" pieces and add to saute pan on medium.
• Grate cheese.
• Break eggs into large bowl and beat until smooth.
• Add grated cheese to eggs and mix until a paste.
• When pasta is "al dente", remove and drain.
• Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
• Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
• Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
• Watch your friends and family scrap the bowl!
• Nice served with a salad and a crisp white wine!