The Best Pasta Carbonara With A Twist Recipes

Steps:

• Cook pasta in lightly salted water according to package directions.
• Trim and cut asparagus into 1-inch pieces and add to boiling water during last 4 minutes of cooking time. Drain and keep warm.
• Meanwhile, place bacon in a medium size nonstick skillet and cook over medium-high heat about 8 minutes, turning occasionally, or until slightly browned and crisp. Remove from pan with tongs and place on a plated lined with a paper towel.
• In a small saucepan, whisk half-and-half, and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degrees on an instand-read termometer.
• Stir in basil, salt, pepper, and nutmeg.
• Add bacon to cooked pasta and asparagus.
• Stir in creamy egg mixture. Stir in 1/3 cup Parmesan cheese.
• Spoon pasta into a serving bowl and sprinkle with 1 teaspoon Parmesan. Serve immediately.

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.