im planning to cook one for my mom. im only 16 years old and cooking is my passion. I just need a simple but good reicpe.What's the best carbonara recipe?
This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvementFirst of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it鈥檚 crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper.
Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating 鈥?what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.What's the best carbonara recipe?
Spaghetti alla Carbonara
Ingredients
1 tablespoon olive oil
6 ounces thickly sliced pancetta, diced into 1/4-inch pieces
2 tablespoons salt
1 pound spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
3/4 cup spacer of boiling pasta water
Freshly ground black pepper, to taste
Method
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.
2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
*Cook Time
20 min
Level
Easy
*Yeild
4 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
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Ingredients
* 16 ounces spaghetti
* 1 cup chopped turkey bacon or regular bacon
* 1/2 cup chopped onion
* 2 to 3 cloves garlic, minced
* 1 teaspoon dried oregano
* 2 tablespoons all-purpose flour
* 1 1/2 cups lowfat milk
* 1/2 cup lowfat or nonfat sour cream
* 1/4 cup grated Parmesan
* 1/4 cup chopped fresh parsley leaves
* Salt and ground black pepper
Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.
also
*
Cook Time
20 min
*
Level
Intermediate
*
Yield
4 servings
Close
Times:
Prep
20 min
Inactive Prep
--
Cook
20 min
Total:
40 min
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Directions
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
Ingredients
* Sea salt and freshly ground black pepper
* 6 medium green and yellow zucchini
* 1 pound penne
* 4 large free-range or organic egg yolks
* 1/2 cup heavy cream
* 2 good handfuls freshly grated Parmesan
* Salt and freshly ground black pepper
* Olive oil
* 12 thick slices pancetta or lean bacon, cut into chunky pieces
* A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
* Optional: a few zucchini flowers
Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce.
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