Maccheroni Alla Carbonara Recipe 485

MINI LOAF MACCHERONI CARBONARA

Steps:

• Oil an eight mini loaf muffin pan and set aside.
• Preheat oven to 350 F.
• Cook maccheroni as per package instructions but drain after 5 minutes, reserving half cup of the pasta water. Return pasta to pot.
• While pasta is cooking, heat butter in a medium skillet over medium heat. Add bacon and cook un-til slightly crisp, about 5-6 minutes.
• Add garlic and sauté for an addition 2 minutes.
• Season beaten eggs with salt, pepper and mix in the grated Parmigiano.
• Add the bacon mixture to the warm drained pasta and quickly mix in the egg mixture. Stir in the reserved pasta water and fresh chopped parsley.
• Divide maccheroni among the 8 mini loaves and bake for 15 minutes to set.
• Remove from oven and let stand for 5 minutes.
• Gently remove and serve with a garnish of parsley and grated cheese.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

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.

MACCHERONI ALLA CARBONARA RECIPE - (4.8/5)

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water. 2. Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside. 3. In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat. 4. Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.

MACCHERONI " ALLA CHITARRA"

Steps:

• Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
• While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
• Knead the pasta dough, for about 35-40 minutes if making by hand.
• Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
• Cut the sheet into 8 x 24 inch rectangles.
• Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
• Bring water to a boil in a large pot.
• Add the salt to the water.
• Add pasta and boil until they float to the top of the pot or is cooked until ala'dente.
• Drain and rinse the pasta with cold water.
• Add sauce to the pasta immediately.
• Before serving add the few drops of oil in which the hot pepper has been sautéed and toss lightly through the pasta.
• Serve hot topped with Parmesan Cheese.

MACCHERONI ALLA CARBONARA RECIPE BY CHEF JONATHAN BENNO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water.
• Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside.
• In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat.
• Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.