Rich Carbonara Sauce Recipes

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.

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

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.

CREAMY SPAGHETTI CARBONARA

Steps:

• Enjoy.

RICH CARBONARA SAUCE

Steps:

• Heat olive oil in a large heavy saucepan over medium heat. Saute shallots and onion until softened. Move it to one side of the pan and add bacon to the other side of pan. Cook until bacon is browned. Stir shallots, onions and bacon together and add garlic to the mixture, cook for another couple of minutes. Remove from heat.
• Cook pasta according to directions. Drain pasta and return to the pot.
• In a medium bowl, whisk together egg yolks, cream and Parmigiano Reggiano.
• Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper, if needed.
• I usually use penne or fettuccini pasta.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata

CARBONARA SAUCE

Steps:

• Sauté onion, garlic and prosciutto.
• Mix cream, eggs and S&P together.
• Mix all together and bring to boil. Add parmesan and stir until melted.
• Mix in cooked pasta and serve with parmesan.

DOMINO'S CHICKEN CARBONARA

Steps:

• Preheat the oven to 175 degrees Fahrenheit.
• Mix the pasta, alfredo sauce, onion, minced garlic, mushroom, smoked bacon, chicken breast together in a large bowl.
• Pour the mixture into a greased casserole dish to bake.
• Garnish shredded bacon, parmesan cheese, and parmesan cheese on the top.
• Put it in the oven to bake at 450℉ for 15 minutes.

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.

SPAGHETTI CARBONARA (SUPER RICH)

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.