SMOKY TOMATO CARBONARA
Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it's widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
- Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
- Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
- While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
- Serve in bowls with more cheese and black pepper.
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
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