Pasta Carbonara Inspired By The Pioneer Woman Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
• While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
• In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
• When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
• While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
• Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.

Steps:

• Cook pasta according to package directions, adding the frozen peas in 2 minutes before the pasta is done cooking.
• While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease, leaving a tablespoon to cook the onions inches
• Return the pan to the stove over medium-low heat and throw in the onions and cook until very soft. Then add the garlic. Cook for 3 minutes then set aside.
• In a bowl, mix together eggs, Parmesan, half and half, and salt and pepper until smooth.
• When the pasta and peas are done, reserve a cup or two of the pasta water. Drain the pasta and peas but do not rinse, then place them back into the pan you cooked it inches
• While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
• Add the peas, bacon, and sauteed onion/garlic.
• Add more pasta water to loosen the sauce if necessary, and salt and pepper to taste.
• Serve immediately with extra Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
• Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
• In a bowl, whisk the eggs with the cheese and some salt and pepper.
• When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.

Steps:

• Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat egg.
• n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
• Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
• Pour egg mixture into sauce, whisking constantly. Stir until smooth.
• Add in cheese and stir to melt.
• Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
• Pour in drained, cooked macaroni and stir to combine.
• Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
• Either way YUM YUM YUM! (Try not to eat the whole pot!).