Pancetta Spiced Ham Carbonara Recipes

HAM CARBONARA

Steps:

• Melt the butter in a small frypan, and cook the mushrooms & garlic for 2 minutes. Remove from heat.
• Cook the pasta until just al dente in salted water. Drain, and return to the pan.
• While the pasta is cooking, beat the eggs, parmesan and cream together in a bowl until well combined. Stir the ham and mushrooms through the mixture. Pour the sauce over the hot pasta and toss gently to combine.
• Return th epan to very low heat and cook for 1 minute. Add pepper to taste.

EASY HAM CARBONARA

Steps:

• Cook pasta.
• In a skillet, saute the onion in oil.
• Add the ham, broth and margarine and heat through.
• Add drained pasta to ham mixture.
• Pour in egg yolks and cook until the eggs are completely set.
• Sprinkle with parsley and Parmesan cheese and toss to coat.

THE BEST CARBONARA

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.

COUNTRY HAM CARBONARA

Steps:

• Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water.
• Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.
• Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved pasta water to shallots and garlic; bring to boil.
• Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.
• Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients.
• Sprinkle with additional Parmesan cheese, if desired. Serve immediately.

COUNTRY HAM CARBONARA

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and continue to cook until softened, 3 to 5 minutes.
• Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes.
• Add the ham to the pan with the onions and garlic and cook until just warmed through, about 2 minutes. Whisk together the Parmesan, cream, eggs, 1 1/2 teaspoons salt and some pepper in a bowl.
• Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg and cheese mixture until well combined. Serve immediately.
• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
• Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.

CINNAMON-PANCETTA CARBONARA BY GIADA DE LAURENTIIS

Steps:

• Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.