ITALIAN CARBONARA WITH BACON
Truly authentic Italian carbonara with bacon coal miners' recipe.
Provided by ShaneRyan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 47.5 g, Cholesterol 127.5 mg, Fat 25.2 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 431.2 mg, Sugar 3.5 g
RIGATONI ALLA CARBONARA (BACON AND EGG COAL MINER'S PASTA)
Make and share this Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) recipe from Food.com.
Provided by Barbell Bunny
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
- While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
- Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
- Add wine or stock to the pan and reduce liquid by half, 2 minutes.
- Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
- Beat in parsley and pepper and set aside.
- Drain pasta.
- Add pasta to pan with sauce.
- Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta.
- Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
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- Place a large pot of water on the stove to boil. When water is rolling, add in salt and pasta and cook to al dente, about 8 min, reserving 1/4 c. pasta water.
- While pasta cooks, heat large skillet over moderate heat. Saute/fry pancetta in a drizzle of oil till it browns, 3 to 5 min. Add in extra-virgin extra virgin olive oil, garlic, and crushed pepper flakes. Saute/fry garlic 2 min. Add in wine or possibly stock to the pan and reduce liquid by half, 2 min.
- Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
- Drain pasta. Add in pasta to pan with sauce. Toss pasta with pancetta, then add in egg mix and toss 1 minute, then remove from heat. Continue to toss till sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
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