Carbonara Napolitana Recipes

TRADITIONAL CARBONARA RECIPE: PASTA FROM ROME

Steps:

• Cook pasta in boiling, salted water according to package directions. Drain. Set aside hot pasta water for later use.
• Slice the guanciale and simmer in a non-stick pan on medium heat.
• Mix the 4 egg yolks with half of the Pecorino cheese.
• Pour a ladle of the boiling pasta water on the egg-Pecorino mixture.
• Add the drained pasta to the pan of guanciale, turn off the stove, pour in the egg-Pecorino mixture, and continuously stir. Add hot pasta water if the mixture starts to become dry.
• Add the remaining Pecorino, garnish with black pepper, and serve.

SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)

Steps:

• Cook pasta in a big pot of boiling water per packet instructions (al dente).
• Reserve 1 tablespoon of water from the pot, then drain the pasta.
• Put all the Sauce ingredients in a bowl and mix well.
• Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
• Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
• Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
• Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
• Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
• Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
• Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.

PASTA NAPOLITANA

Steps:

• In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

CREAMY CARBONARA

Steps:

• Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
• Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
• Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
• Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
• Garnish with more Parmesan cheese if desired and serve immediately.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

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. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

EASY CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
• Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
• Use tongs to transfer your pasta straight into the pan and toss with the bacon.
• Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
• Plate up the pasta, and finish with an extra grating of Parmesan.

LUCIANO MONOSILIO'S CARBONARA - CARBONARA BY ROME'S CARBONARA KING

Steps:

• Cut off the rind and the pepper layer. Then, cut the guanciale into 1 cm (0.4") slices, stack them, and cut into 1 cm (0.4") cubes.
• To a large bowl, add the egg yolks, the freshly ground pepper, the Grana Padano, and the pecorino Romano. Mix with a whisk until well blended.
• Add the guanciale to a heated cast iron pan (no oil, butter, or fat added), then sauté over high heat, tossing the guanciale as you do, making sure it browns on all sides. Once the guanciale starts to smoke and fry, lower the heat so it does not burn. Let it cook in its fat until crispy on the outside and soft on the inside.
• When the guanciale is done, drain the rendered fat into a heatproof bowl, and let both the fat and the guanciale cool to room temperature.
• Cook the spaghetti according to package directions - they should be just shy of al dente when done as they will continue to cook with the sauce later.
• Add some of the rendered fat from the guanciale to the bowl with egg yolks and mix. Then, transfer the spaghetti into the bowl, add a ladle of pasta water to the bowl, place the said bowl over a water bath, and constantly stir until the sauce thickens.
• Remove from the water bath and add the guanciale and toss to combine.
• Transfer to warmed plates, taking care each portion has equal amounts of guanciale. Then, sprinkle each portion of carbonara with freshly ground pepper and pecorino Romano. Serve immediately, or the sauce will dry out and become sticky.

CARBONARA NAPOLITANA

Steps:

• 1. Heat the butter in a large heavy bottomed pan over medium heat. Add the pancetta (Bacon)and Garlic Cloves; cook until browned but not crisp. The pancetta (Bacon) will render it's fat; keep 1/4 to 1/3 cup of this for the later stages. Remove the Garlic cloves and pancetta (Bacon0 naturally reserving the pancetta (bacon) for later use. Discard the garlic. Add 1/2 of the Pepper to the Pan; stir and let the flavors blend. 2. In a large mixing bowl whip the eggs until frothy; stir in the grated cheese (reserve a small amount for topping the Pasta) and cream; set aside. 3. Bring 6 quarts of water to a boil in a large pot. Add salt to the water and some oil. When the water starts to boil add the spaghetti, stirring occasionally to prevent sticking. Cook until SUPER al dente (The means extra chewy; just before the real Al Dente stage). Reheat the panceeta fat over high heat. Drain, reserving some of the pasta water, and return the spaghetti while it is very hot to the frying pan with the still hot pancetta fat; stir fry it for one minute. Remove the pan from the heat and add the egg; cream, MOST OF the cheese, and the remaining pepper and toss well. Add some pasta water if coating sauce too thick. caveat - Do not overcook or the egg will congeal; better to mix it off the heat and only bring on more heat if absolutely needed. Sprinkle each serving with grated cheese; garnish with flat leaf parsely and a sprig of rosemary. Serve with a smile.