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.
OYSTER CARBONARA
Taking classic spaghetti carbonara over the top, this dish pairs the pasta dish with crispy fried oysters, for unexpectedly delicious results.
Provided by Food Network
Categories main-dish
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a bowl combine flour, 10 grinds of pepper, and 2 tsp salt. Preheat the oil over medium heat to 350°F. Begin to cook spaghetti in a large pot of salted water according to package directions. Render the bacon slowly in a skillet over medium-low heat; when cooked, add the shallot and garlic and cook for 1 minute. Remove the oysters from the liqueur, trying to retain as much liquid as possible. Place the oysters in the flour and coat completely. Dip them in the beaten egg, and then place them in the breadcrumbs and coat completely. Fry the oysters in the oil until golden brown and crispy; set aside on a paper towel and season with salt. Whisk the egg yolks and chicken stock into the oyster liqueur. When the pasta is 1 minute away from being finished, remove it from the boiling water and place it in the skillet with the bacon. Add the liqueur/yolk mixture. Cook over medium low heat until the sauce thickens and coats the pasta. Grate in half of the Parmigiano, and toss to coat the pasta. Season with black pepper. Place the pasta in a bowl and the fried oysters around it. Grate the remaining Parmigiano over the entire dish. Finish with the grated lemon zest.
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