Carbonara Sauce Recipe

Spaghetti Carbonara Recipe

admin — Mon, 17 Jan 2011 18:46:25 +0000

Recipe: Heavenly Spaghetti Carbonara Recipe

Ingredients

3.5 oz. pancetta
1.75 oz. parmesan
1.75 oz. pecorino cheese
3 large eggs 12 oz. spaghetti
2 plump garlic cloves , peeled and left whole
Maldon salt
Freshly grated black pepper
1.75 oz. unsalted butter

Instructions

To begin on this spaghetti carbonara recipe, you should first boil some water in a large saucepan. Remove the rind from your pancetta and then chop it finely. Finely grate the cheeses and mix them together. Using a medium bowl, beat your eggs, add some freshly grated black pepper and then set this aside.
Next, add a teaspoon of salt into the water, add your spaghetti and allow it to simmer while covered until it is al dente.
Fry your pancetta with some squashed garlic. Chopping the garlic too small will cause it to burn, so literally just squash it with the side of your knife to open the clove up. Melt some butter in a wide and large frying pan and add the garlic and pancetta. Allow this to cook for about five minutes on medium heat as you stir often. Remove once the pancetta is crisp and golden, and then take out the garlic.
Place the pasta into the frying pan with the pancetta. Mix the cheese and eggs and then pour this mixture into the spaghetti and pancetta.
Mix everything together and allow the egg mixture to thicken without scrambling. Once it is all coated, you may season with some salt to taste.
Serve hot with some sprinkled cheese and freshly cracked black pepper to taste.

Cooking time (duration):30

Number of servings (yield): 4

Carbonara Recipe

admin — Mon, 17 Jan 2011 17:26:10 +0000

Recipe: Delectable Pasta Carbonara Recipe

Ingredients

1/2 lb. bacon, chopped into small pieces
1 cup Parmesan cheese, grated
4 eggs, room temperature
1/4 cup heavy cream at room temperature
16 oz dry fettuccine pasta
1/4 cup chopped parsley
1/4 cup butter, softened
ground black pepper to taste

Instructions

To begin on this pasta carbonara recipe, you should first cook your bacon until it is crisp. Thereafter, drain it out on some paper towels. I normally add my bacon at the very last minute to keep it good and crunchy, just the way I like it.
Next, beat your eggs and cream into a medium bowl until they are well blended. In order to ensure that my eggs are well heated and cooked, I prefer to stir them in for some time.
You may then stir in your cheese and set this mixture aside. If you are on a diet and are looking to cut down on your fat and calorie intake, you may want to leave cut out the extra fat by substituting regular milk for the cream, as well as leaving out the butter entirely. You will find that the dish still tastes good even without the extra cream.
As with any carbonara recipe, follow the directions on the package when cooking your pasta. Once drained, return the pasta into the pan. Toss the pasta with some butter until it melts. You may then add your cheese and bacon mixture and gently toss it until the pasta is well covered
Serve hot.

Cooking time (duration):25

Number of servings (yield): 4

Chicken Carbonara Recipe

admin — Wed, 29 Dec 2010 04:13:46 +0000

Recipe: Tasty Chicken Carbonara Recipe

Summary: Learn this mouthwatering chicken carbonara recipe.

Ingredients

4 cups of coarsely shredded chicken (from 1 roasted chicken)
8 large egg yolks
1 cup of fresh Parmesan (grated)
2 1/2 cups of whipping cream
1 pound of spaghetti
4 ounces of thinly sliced pancetta (chopped)
2 teaspoons of olive oil
2 teaspoons of garlic (minced)
1/4 cup of fresh basil leaves (chopped)
1/4 cup of fresh Italian parsley (chopped)
1/2 cup of toasted walnuts (chopped)
1 tablespoon of lemon peel (finely grated)
Salt and ground black pepper (to taste)

Instructions

To begin this chicken carbonara recipe use a large and heavy frying pan, and heat the oil over medium heat. Add in the garlic and pancetta and sauté for about 8 minutes until golden brown and crisp. Set aside so it can slightly cool.
Whisk together the cheese, cream, yolks, parsley and basil in a large bowl to blend.
In the meantime, bring to boil a large pot of salted water over high heat. Add the spaghetti and cook until tender yet firm to the bite. Stir occasionally as it cooks for about ten minutes and then drain the spaghetti.
Add the chicken into the pan containing the pancetta and stir to combine together. Next, add the spaghetti and cream mixture and toss over medium-low heat. Allow the chicken to become heated through and the sauce to thickly coat the spaghetti for about four minutes. Do not make the mistake of boiling the mixture as you are likely to end up scrambling the eggs.
Season your pasta with salt and pepper to taste, but don’t overdo it as the pancetta will already add salt to the dish.
Pour the pasta into a large wide serving bowl. To garnish, sprinkle some lemon zest and walnuts and serve hot. Took me a while to give in to buying a zester but now I use it all the time. You will find a ton of applications once you have it handy.

Cooking time (duration):30 Minutes

Number of servings (yield): 6 People

Pasta Carbonara Recipe

admin — Wed, 22 Dec 2010 01:57:16 +0000

Recipe: Delicious Pasta Carbonara Recipe

Summary: Learn to cook this beautiful pasta carbonara recipe.

Ingredients

3/4 cup of bacon (chopped)
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1 ounce of dry white wine
2 eggs
1/2 cup of Parmesan cheese (grated)
1 tablespoon of parsley (chopped)
2 tablespoons of cream
1/2 pound of pasta
Salt and pepper (to taste)

Instructions

To begin this pasta carbonara recipe place the pasta in a pan and boil it until done. You can decide the degree to which you want it cooked. Slightly al dente/ a little bit toothy is ideal, we don’t want it to turn out like mush.
Chop the garlic and sauté it in a pan with olive oil. I just got this cool new tool to chop garlic that saves me a ton of time. It also has the extra perk of keeping that pungent garlic smell off of my fingers.
After the garlic browns up, add the chopped bacon and sauté until crunchy.
Add about an ounce of white wine. After it is well heated turn down the flame.
Beat the eggs in a bowl and then add cream, parsley, cheese, salt, and pepper.
Now take the cooked pasta and add it to the egg mixture. Blend it evenly throughout.
Combine the wine, garlic, and flavored bacon mixture. Stir thoroughly.
Make sure to serve it fresh and hot, with grated Parmesan cheese on top.

Cooking time (duration):30 Minutes

Number of servings (yield): 4 People

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admin — Mon, 20 Dec 2010 21:03:49 +0000

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admin — Mon, 20 Dec 2010 21:02:59 +0000

This website is a sponsored blog operated by Z Enterprises (A division of Jody Zienowicz, Inc.). This blog accepts certain kinds of paid advertising, sponsorship, or other forms of compensation.

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admin — Mon, 20 Dec 2010 21:02:16 +0000

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Carbonara Sauce Recipe

admin — Mon, 20 Dec 2010 21:01:50 +0000

Recipe: Carbonara Sauce Recipe

Summary: Try this perfect carbonara sauce recipe with bacon and egg.

Ingredients

2 ounces of bacon chunks (pancetta/belly bacon)
.7 ounces of Parmesan cheese
2 fresh eggs
Extra virgin olive oil
Salt and Pepper

Instructions

To begin on this real Italian carbonara sauce recipe, take the two eggs and crack them into bowl. Then season it with salt and pepper to taste. Because I use standard bacon, I prefer to not use salt as the meat is normally salty enough.
Next, run the Parmesan through a box grater and place aside a tablespoon to serve later. Mix the rest into the bowl containing the egg mixture.
Use olive oil to lightly cover the bottom of the frying pan and turn the stove to medium heat.
Before the oil becomes too hot, add your bacon. The rule of thumb is to avoid allowing the oil to begin smoking or spitting. You may then fry the bacon for approximately 5-6 minutes until it becomes soft and slightly brown. Turn off the heat and set the pan aside which now contains the key elements of your carbonara sauce.
Boil and drain your long pasta. Place the pan from the bacon back onto the fire for just a minute. Mix in your pasta and thoroughly coat it in the oil.
To finish this carbonara sauce recipe, remove the pan off the heat and mix in the egg sauce. Serve with the Parmesan cheese you saved earlier.

Cooking time (duration):25 Minutes

Number of servings (yield): 2 People