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.
BACON & TOMATO SPAGHETTI CARBONARA RECIPE - (5/5)
Provided by gmbeckett
Number Of Ingredients 9
Steps:
- In large frypan cook bacon until crisp. Drain, reserving 2 tbsp drippings. Set bacon aside. Combine drippings and butter, set aside. In large saucepan, cook spaghetti according to package directions; drain, return to saucepan. Add butter mixture, eggs, cheese and parsley tossing to combine. Cook and stir over low heat until mixture is creamy and slightly thickened. Stir in tomatoes. Add salt and pepper to taste. Serve immediately sprinkled with additional parmesan cheese.
BACON & TOMATO SPAGHETTI CARBONARA
Make and share this Bacon & Tomato Spaghetti Carbonara recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In large frypan cook bacon until crisp.
- Drain, reserving 2 Tbsp (30 mL) drippings.
- Set bacon aside.
- Combine drippings and butter; set aside.
- In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
- Add butter mixture, eggs, cheese and parsley tossing to combine.
- Cook and stir over low heat until mixture is creamy and slightly thickened.
- Stir in tomatoes and bacon.
- Add salt and pepper to taste.
- Serve immediately sprinkled with additional Parmesan cheese.
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