Pasta Carbonara Fortwo Recipes

Steps:

• Whisk the eggs and grated parmesan together and set aside.
• In medium pot cook the bacon over medium heat until it is crispy. Remove bacon to paper towel to drain then crumble. Set aside.
• While the bacon is cooking get the pasta cooking. Cook to desired doneness .. we like it a little softer than al dente.
• Remove all but about 1 Tbsp of drippings from the pot you cooked the bacon in. Add the garlic and warm over a simmer.
• Do not drain the pasta when it is done. You will need some of that pasta water in a few minutes. When the pasta is done, begin adding it to the pot with the garlic. Stir as you add it to coat it with the garlic flavored pan drippings. Add the wine and stir to blend. At this point you will add in any extras you would like such as the peas, the cubed ham or the cooked shrimp.
• Turn off the heat and dump the egg and parm mixture over the noodles. Very quickly begin stirring so all of the pasta gets coated. It is important to stir quickly so the mixture does not begin to scramble.
• At this point you can begin adding some of the pasta water in very small amounts until you achieve the desired sauciness.
• Serve immediately in shallow bowls. Salt and pepper to taste then garnish with the snipped chives and extra parm if desired.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.

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.

Steps:

• In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
• Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Steps:

• Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
• Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.