American Pasta Carbonara Recipes

CARBONARA RECIPE

Steps:

• Put water in a pot with half tbsp of salt and 1 tbsp of oil. Bring to boil
• When it's boiling add the fettuccine pasta and mix well using tongs to avoid getting sticky.
• Cooked for 8 to 10 minutes until al dente. Cool down with running water or ice water.
• Add oil to cooked pasta and mix. Set aside
• For carbonara sauce.
• Heat the pan with oil and butter.
• Add the garlic and saute for 20 seconds then add the diced onion and saute for another 20 seconds.
• Add the sliced mushroom and stir.
• Add sliced ham and stir.
• Add chopped parsley and stir.
• Add fresh milk and cream then mix well.
• Add the egg yolk and stir.
• Add parmesan cheese. Put in low heat to avoid breaking the creamy texture of the sauce.
• Keep stirring until the sauce is thicker .
• Serve and enjoy your Fettuccine Carbonara.
• Best with Garlic Bread

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.

PASTA CARBONARA RECIPE

Steps:

• Gather the ingredients.
• Add 4 quarts of water and 4 teaspoons of salt to a large pot and bring to a boil over high heat.
• In a medium bowl, whisk the eggs and egg yolks together; add the Parmesan cheese and black pepper and whisk until well blended. Set aside.
• Heat the olive oil in a deep sauté pan or Dutch oven over medium heat. Add the diced pancetta and cook for about 4 to 6 minutes, or until slightly crisp. Turn off burner.
• Once the water reaches a boil, add the pasta to the boiling water and cook following the package instructions for al dente pasta.
• Remove about 1 cup of the pasta water and set it aside. Drain the pasta in a colander.
• Add about 1/2 cup of the reserved hot pasta water to the pancetta and bring to a boil over medium-high heat. Add the drained pasta and continue to cook, stirring, for 1 minute.
• Gradually whisk about 1/4 cup of the reserved hot pasta water into the egg and Parmesan cheese mixture.
• Remove the pan from heat. Gradually add the egg and cheese mixture to the pasta, stirring and constantly tossing with tongs until the sauce is silky and clings to the pasta. Add more of the hot pasta water in order to thin the sauce, if needed.
• Serve the pasta with extra Parmesan cheese and a generous grinding of black pepper.

AMERICAN PASTA CARBONARA

Steps:

• Cook pasta. Heat oil and cook bacon until crisp. Add garlic. Remove from heat. Whisk eggs and cheese together. Season with salt and pepper. Combine pasta with bacon, garlic, and oil. Slowly stir in egg mixture until it thickens.

AMERICAN PASTA CARBONARA

Steps:

• Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until "al dente."
• Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done.
• Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle. (If you are concerned eggs are not cooked enough, continue to cook until they form soft curds; it won't look pretty but it will taste delicious.)

CHEESECAKE FACTORY PASTA CARBONARA RECIPE

Steps:

• Prepare pasta according to package directions. Add frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water. Set aside.
• Cook bacon according to package directions to crisp. Remove bacon and place on a paper towel-covered plate to drain. Allow bacon to cool enough to handle. Break bacon into bite-size pieces. Set aside.
• Place a small saucepan over medium heat. Add butter.
• When butter has melted and is hot, add garlic. Cook 1 minute.
• Whisk in the 1/4 cup Parmesan cheese and the flour.
• Slowly whisk in the evaporated milk. Bring to a boil. Reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat.
• Stir in bacon pieces.
• Place prepared spaghetti mixture in a large bowl.
• Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water, if necessary.
• Taste. Add salt and pepper, to taste, if needed.
• Sprinkle with snipped parsley and additional grated Parmesan cheese.
• Serve hot.