Pasta Carbonara With Bacon Recipes

SPAGHETTI CARBONARA

Steps:

• Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
• Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
• Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
• Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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.

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.

SPAGHETTI CARBONARA II

Steps:

• In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
• Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

ITALIAN CARBONARA WITH BACON

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.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

PASTA CARBONARA WITH BACON

Steps:

• Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
• Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
• Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.

PASTA CARBONARA RECIPE

Steps:

• Gather the ingredients.
• Add 4 quarts of water and 4 teaspoons of salt to a large pot and bring to a boil over high heat.
• In a medium bowl, whisk the eggs and egg yolks together; add the Parmesan cheese and black pepper and whisk until well blended. Set aside.
• Heat the olive oil in a deep sauté pan or Dutch oven over medium heat. Add the diced pancetta and cook for about 4 to 6 minutes, or until slightly crisp. Turn off burner.
• Once the water reaches a boil, add the pasta to the boiling water and cook following the package instructions for al dente pasta.
• Remove about 1 cup of the pasta water and set it aside. Drain the pasta in a colander.
• Add about 1/2 cup of the reserved hot pasta water to the pancetta and bring to a boil over medium-high heat. Add the drained pasta and continue to cook, stirring, for 1 minute.
• Gradually whisk about 1/4 cup of the reserved hot pasta water into the egg and Parmesan cheese mixture.
• Remove the pan from heat. Gradually add the egg and cheese mixture to the pasta, stirring and constantly tossing with tongs until the sauce is silky and clings to the pasta. Add more of the hot pasta water in order to thin the sauce, if needed.
• Serve the pasta with extra Parmesan cheese and a generous grinding of black pepper.