Spaghetti Bacon Carbonara In Light Cream Food

CREAMY BACON SPAGHETTI PASTA CARBONARA

Steps:

• Cook your noodles per package directions and leave in the hot water until ready to add to your skillet.
• In a mixing bowl add your eggs, cream, parmesan, dried parsley flakes, garlic salt, ground black pepper, and minced garlic. Combine your ingredients so that the eggs are all beat together with the other ingredients. I used a hand mixer just to make sure they were all incorporated really good!
• Meanwhile, in a large skillet cook your bacon over medium heat. When done remove from skillet and chop or crumble into small pieces and set aside. And this was the only rare occasion that I didn't pat the bacon with a napkin to remove the grease. I actually wanted a little bit of the grease flavor in the pasta. I know unhealthy.
• Add your onion and mushroom to your hot skillet with a little bit of bacon grease and let cook until onions are tender.
• Once your noodles are done cooking drain all of the water, except for about 2 tablespoons and put the noodles into the skillet with the onions and mushrooms and remove from the burner for a few minutes to let your pan cool down.
• Add the 2 reserved tablespoons of hot noodle liquid to the egg mixture slowly while whisking. Don't add it too fast or you will end up with scrambled eggs which would be bad. Funny, but bad.
• Once you have added the liquid to your eggs you are ready to add your sauce to the noodles. I poured the sauce directly over the noodles in the skillet and turned the burner on med-LOW and kept stirring so that the sauce didn't get too hot in any once place. It's important to warm the sauce up slowly or you will have scrambled eggs in your pasta.
• Now I'm a complete freak and was a little hesitant to make this dish because of the raw eggs in the sauce. The original recipe called for just the noodles into the sauce then it was done... but I cooked mine over med-LOW heat for about 5 minutes until I was sure all of the parmesan cheese was melted and the eggs were done. I did it so slowly enough that I didn't have any problems with my eggs cooking too fast or too much.
• Add your crumbled bacon to the top of your pasta before serving.
• It might sound a little scary to make this but trust me when I say that it was well worth it. This really wasn't hard to make and it really did turn out to be very delicious.

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

SPAGHETTI BACON CARBONARA IN LIGHT CREAM

Steps:

• Prepared pasta according to package, drain.
• In large skillet heat olive oil and butter.
• Add chives, bacon, cream and parmessan cheese.
• Constantly whisk until cheese is well mix with the cream.
• Season with salt and freshly grind black pepper, let it simmer for a few minutes.
• Place pasta on serving platter and top with bacon carbonara sauce.
• Add some ground black pepper and decorate with fresh basil leaves.

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.

BACON CARBONARA

Steps:

• Cook bacon until crispy over medium high heat, drain and set aside, reserving 2 tablespoons bacon grease.
• Set the pasta to boil according to the package's directions.
• Whisk cream, Parmesan, egg yolks, and worcestershire sauce in a medium sized bowl. Whisk in the warm bacon drippings that had previously been set aside. Whisk until blended and set aside.
• Drain pasta and return to pot. Do not rinse! The heat from the pasta will cook the egg yolks in the cheese mixture. Carefully add cream mixture and toss until pasta is well coated. Add bacon, and pepper to taste. Serve.

SPAGHETTI CARBONARA II

Steps:

• In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
• Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.