CARBONARA CLASSICA
Provided by Guy Fieri
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
- Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
- In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
- Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
- Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
- Garnish with the reserved pancetta.
COWBOY BEANS
Steps:
- Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.
Nutrition Facts : Calories 191 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 593 milligrams, Carbohydrate 18 grams, Fiber 7 grams, Protein 10 grams, Sugar 2 grams
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
PAPPARDELLE BROAD BEAN CARBONARA
A creamy pancetta, broad bean and egg sauce makes an ideal accompaniment to ribbon pasta
Provided by Barney Desmazery
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
- Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.
Nutrition Facts : Calories 432 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO
Provided by Alice Hart
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
- Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
- When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
- Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams
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