No Eggcream Carbonara Recipes

Steps:

• 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.

Steps:

• Get the spaghetti boiling in plenty of salted water.
• Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl.
• Beat the egg lightly using a fork in another bowl.
• When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later.
• Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette.
• Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy.
• Serve with coarse-ground black pepper.

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.