Carbonara Fried Rice Recipes
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.
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- Add cubed pancetta to a non stick pan on medium high. Fry until golden brown, remove from pan and set aside. Fry garlic slices and remove to plate with pancetta. Add olive oil. Turn heat to high and add rice in a layer across the whole pan. Do not stir, allow crispy layer to form and then stir.
- Continue method until rice is crispy and lightly browned all over. Return pancetta and garlic to pan. Add parsley, green onion, grated cheese and season with salt and pepper, stir.
- Remove from heat and add in whisked eggs. Stir so egg creates a creamy sauce. Serve. Add sprinkle of chili flakes and extra grated cheese if desired.
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