Clams Carbonara Recipe By Tasty

CLAM CARBONARA

Steps:

• Boil pasta to al dente. Reserve 1/2 cup pasta water (plus some extra in case you want it). Drain the pasta.
• Meanwhile, in a small bowl combine the egg yolks with grated cheese.
• In a skillet, sauté the bacon until it is crispy and has rendered fat in the pan.
• Add the onions, and garlic, and sauté until soft and transparent, about 3-5 minutes.
• Add the drained chopped clams (reserving clam juice for another use) and cooked pasta. Cook while stirring for another 1-2 minutes.
• Remove the skillet from the heat. Slowly add the egg mixture while stirring constantly.
• Add 1/2 hot (but not boiling) pasta water and chopped parsley. Season with salt and pepper to taste. Add more pasta water if you would like a thinner sauce.
• Serve with more grated parmesan and pepper at the table.

CLAM CARBONARA

Steps:

• 1. Cook the spaghetti according to the packet instructions. Drain and keep warm.
• 2. Heat saucepan, add chopped bacon and cook for about a minute (until just barely cooked).
• 3. Add the oil to the saucepan and sweat the onion (diced) until just before clear. Add the garlic (minced) and cook for one minute. Add the sweetcorn and the white wine and reduce to three tablespoons of liquid.
• 4. Add the cream and simmer for two minutes.
• 5. Remove the sauce from the heat and add the egg yolks, stirring well until the sauce thickens slightly.
• 6. Add the clams and spaghetti.
• 7. Pile onto a plate to serve and garnish with a wedge of lemon. Add Red pepper and parmesan cheese to taste.

CARBONARA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
• While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
• Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
• Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
• Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
• Enjoy!