Creamy Spaghetti Carbonara Recipes

Steps:

• Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
• Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
• While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
• Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
• Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
• Remove from heat and cover to keep warm.
• Beat eggs, cheeses, and garlic together with fork in small bowl.
• When water comes to boil, add pasta and 1 tablespoon table salt, stir.
• Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
• Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
• Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
• Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
• Serve immediately.

Steps:

• Bring a pot of water to a boil to cook the pasta. Add the salt to the water.
• In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy.
• In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
• Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta.
• Garnish with grated pecorino Romano and extra black pepper.

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:

• Cook spaghetti in saucepan as directed on package, omitting salt.
• Meanwhile, cook pancetta in large skillet on medium heat 3 to 4 min. or until crisp, turning occasionally. Use slotted spoon to remove pancetta from skillet, reserving drippings in skillet; drain pancetta on paper towels.
• Add shallots and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add wine; cook and stir 1 min. Remove skillet from heat; set aside. Whisk eggs and pasta sauce until blended.
• Drain spaghetti, reserving 1/4 cup cooking water. Add spaghetti to shallot mixture in skillet; toss lightly. Cook on low heat 1 min., tossing occasionally. Gradually add pasta sauce mixture, tossing after each addition to evenly coat spaghetti. Cook 5 min. or until spaghetti mixture is heated through and sauce is slightly thickened, tossing constantly and adding reserved cooking water if necessary until sauce is of desired consistency.
• Add cheese, parsley and pancetta; cook 1 min., tossing constantly.

Steps:

• Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
• Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

Steps:

• Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
• Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
• Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
• Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Steps:

• Boil pasta until al dente.
• While pasta is boiling heat cream until just warm.
• Drain pasta and toss with melted butter.
• Add eggs to cream mixture and stir to combine, then toss with pasta.
• Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine.
• Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
• Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata