Vodka Al Carbonara Spaghetti Recipes

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
• Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
• Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.

Steps:

• Preheat the oven to 350 degrees F. Grease two 12-cavity mini doughnut pans with olive oil.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer it to a large bowl. Set aside.
• While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the 2 tablespoons olive oil and the crushed red pepper and heat until the oil is hot. Add the onion and cook, stirring occasionally, until golden, 4 to 6 minutes.
• Add the vodka to the onions and let simmer until it reduces slightly and the alcohol cooks off, 1 to 2 minutes. Add the tomato sauce and heavy cream. Stir and let simmer over medium-low heat until the sauce thickens slightly, 8 to 10 minutes. Remove from the heat and then stir in the 1 cup Parmigiano.
• Pour the vodka sauce over the pasta and toss to coat, then toss with the mozzarella and egg.
• Spoon an equal amount of the pasta into each cavity of the prepared doughnut pans. Bake until golden brown and the doughnuts feel firm, 30 to 35 minutes.
• Remove the doughnuts from the pans, sprinkle with the parsley and remaining 2 tablespoons Parmigiano and serve.

Steps:

• Using a large pan, sauté the onions slowly in 1/4 cup of olive oil until they start to caramelize.
• Season with salt and pepper to taste.
• Add the strips of ham.
• Stir and then take the pan off the heat and stop the cooking process by adding the rest of the olive oil (1/2 cup), vodka and dry vermouth.
• Cook the spaghetti according to the instructions on the package. Drain it and let it sit in the strainer for about 2 minutes to allow the excess steam to dissipate.
• cut the basil in strips and whisk the eggs.
• Warm up the sauce, add the basil and mix in the warm spaghetti.
• Stir to ensure the onions and ham are evenly distributed. The mixture should be hot.
• Remove the pan from the heat and fold the eggs into the spaghetti. The eggs should thicken but not set. If it is too runny put the pan back on the burner on medium heat and stir until it thickens.
• Serve immediately.

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Steps:

• Add minced garlic, 1/2 tablespoon of garlic and bacon to large sauce pan.
• Fry bacon until somewhat crispy. Add chicken, cook until chicken is no longer pink.
• Add crushed tomatoes, milk, flour, spices, and butter to pan.
• Add vodka.
• Add pasta and simmer until pasta is cooked (salt to taste), adding additional water if the pasta needs more liquid to cook.
• Top pasta dish with basil!

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Steps:

• Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
• Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
• Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
• Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.