Orrechiette Carbonara Recipes

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
• Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Steps:

• 1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Steps:

• Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
• In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
• When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
• Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.