Cape Cod Carbonara Recipes

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THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

PASTA CARBONARA



Pasta Carbonara image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 gallon salted water
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, diced
1 teaspoon diced garlic
2 tablespoons white wine
1/2 cup cream
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated

Steps:

  • Put the water in a large pasta pot and bring it to a boil over medium heat.
  • Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

CAPE COD CARBONARA



Cape Cod Carbonara image

Make and share this Cape Cod Carbonara recipe from Food.com.

Provided by nyshogirl

Categories     Spaghetti

Time 25m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 11

1 lb spinach fettuccine
1 cup half-and-half
1 1/2 cups parmesan cheese, grated
4 egg yolks, slightly beaten
4 tablespoons butter
1 roasted sweet red pepper, small dice
1/2 lb medium raw shrimp, peeled and deveined, cut in half
1/2 lb fresh sea scallop, cut in half
4 slices bacon
2 ounces dry white wine (optional)
fresh ground pepper

Steps:

  • Cook pasta al dente; keep warm over hot water. Fry bacon slices to not-quite-crisp, drain on paper towel, crumble or chop into small dice. Poach seafood gently in the half-and-half (with added wine optional) until translucent. Add some of the hot half-and-half mixture to the egg yolks, then stir egg yolk mixture carefully into the rest of the half-and-half mixture, stirring so that eggs don't curdle. Add the grated cheese, roasted red pepper, and bacon to the half-and-half mixture. Put hot pasta in serving bowl, add the butter and toss to coat. Then pour half-and-half mixture over pasta and toss gently. Serve immediately with fresh ground pepper, salt, and extra grated Paremsan to taste.

Nutrition Facts : Calories 940.9, Fat 47.4, SaturatedFat 23.8, Cholesterol 477.9, Sodium 1082.6, Carbohydrate 71.7, Fiber 0.6, Sugar 1.8, Protein 55.5

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