Grouse Carbonara Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time. Drain well, reserving 1 1/2 cups of pasta water.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the black pepper and toast, stirring often, until fragrant. Add 1/2 cup of the pasta water to the pan and scrape up all the bits that are sticking to the bottom. Add the cooked pasta and sprinkle with the Parmesan. Add another 1/2 cup of the pasta water and stir to coat all of the pasta with the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the peas and cook until warmed through. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated Parmesan if desired.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
• Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
• Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
• Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Steps:

• Cook tortellini as directed on package; drain and set aside.
• Cook bacon in pan until crisp, remove bacon to paper towel; crumble when cool.
• Drain grease out of pan -reserve small amount.
• Saute garlic in left over grease. 1 minute.
• Return tortellini to pan. Add bacon, Parmesan cheese and remaining ingredients; toss gently.
• Serve immediately.

Steps:

• Dice bacon and brown over medium heat. Drain and remove, leaving 3-4 tablespoons of grease.
• Brown grouse breast in bacon grease, adding spices and minced garlic as it cooks.
• Once browned, add cream, peas, mushrooms, and cooked bacon. Simmer until cream begins to thicken.
• Add parmesan cheese to further thicken sauce, and serve over linguini.

Steps:

• In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
• Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
• In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
• Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
• Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
• Garnish with the reserved pancetta.

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 pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
• Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Steps:

• Cook and drain spaghetti as directed on package. Rinse spaghetti and return to pot; cover to keep warm.
• Cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leavfing drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• In same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
• Pour whipping cream over cooked spaghetti in pot. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

Steps:

• Bring the water you'll be using to cook the pasta to a boil.
• Heat bacon fat or oil/butter mixture in a deep skillet skillet or heavy pot over medium heat. Add the bacon and fry until bacon becomes crispy, about 5-8 minutes.
• Add the onion, and cook until translucent, or about 3-5 minutes.
• Add the white wine, stir and cook until about half of the liquid has reduced off. Remove from heat and set aside.
• Your water should be boiling now, so prepare your pasta according to your package's directions, or until al dente. Before putting in the pasta, use some of the boiling water to defrost the peas: just put the peas in a bowl, cover with the water, and set aside.
• In a large bowl, whisk together the eggs, grated cheese, white pepper and half of the parsley. Set aside until pasta is done cooking.
• Drain the pasta, but DO NOT rinse it. Immediateley add the hot pasta to the skillet and toss well. Quickly transfer everything in the skillet to the bowl with the egg mixture and toss again. Drain the peas and add them to the pasta, and keep stirring until the sauce thickens (the eggs will cook from the heat of the pasta).
• Serve immediately. Top with the remaining parsley, a sprinkling of coarse sea salt and some shredded Parmesan cheese, if desired.