3/4 Lb dry fettuccine
1/4 lb Bacon (about 4 slices)
1 Onion
1/2 cup Parmesan cheese, grated
3 Eggs
Salt
Pepper
Cut the bacon into thin strips widthwise. Chop the onion. Grate the
Parmesan cheese. NOTE: Recipe can be made to this point several hours
in advance.
COOKING AND SERVING: Cook the bacon in frying pan over medium heat
until golden brown, about 10 minutes. Remove bacon and drain on paper
towels. Reduce heat to low and cook onion in bacon fat until soft,
about 5 minutes. Remove pan from heat and set aside. Beat eggs together
in a small bowl. Cook pasta in a large pot of boiling, salted water
until tender, about 3 minutes for fresh pasta. Drain the pasta and
return to pot. Over low heat, toss pasta with the bacon, onion, eggs,
and Parmesan cheese until pasta is well coated; heat until pasta is
warmed through. Season to taste with salt and pepper. Serve
immediately.
Makes 4 servings.
(4 servings)
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>Unless it's a dish the coal-miners ate.
>In that case, nevermind.
It could "look like" it has coal in it, it could refer to
pasta made in the style of the coal miner, or the charcoal
maker (who burns wood anaerobically (under the ground)
to make charcoal fuel, which burns aerobically at a higher
temperature than wood would), or one of their wives ("alla
Carbonara," a term similar to "a la muniere", French for
"in the manner of the miller's wife"). It may predate
World War 2, or it may have been invented and/or named
only during or after World War 2 (when necessity would
have mothered invention).
It may originally have contained olive oil, cream, butter,
or water; it may have been made with bacon, pancetta,
ham, or guanciale; and it may have been served with the
egg yolks mixed in the sauce or having been reserved to
be placed whole on top of the dish.
All I know for sure is, I nailed it today, and it was
great.
Here's the rundown:
PASTA CARBONARA (with thanks to Giada de Laurentiis)
(serves 4)
6 eggs
1/2 cup cream
4 oz finely grated hard cheese
16 oz dry pasta (penne or large noodles like
fettucine or full-sized spaghetti)
16 oz pancetta or thick bacon, chopped into chunks
4 tbs fresh italian parsley leaves, washed and chopped
salt
pepper
Fry meat in large pan to desired doneness. Season with
pepper.
Cook pasta.
Beat eggs and cream; mix in cheese and parsley; add
pepper.
Drain pasta but don't rinse (save a few tbs of the pasta
water). Put pasta in pan with meat and mix over low
heat to coat pasta with hot oil.
Add sauce. Mix constantly and allow heat to thicken
sauce. (A tablespoon or two of the pasta water may help
because of the starch in it).
Pour into serving bowl.
Garnish with parsley and parmesan.
Troubleshooting:
If the eggs scramble, the heat was too high.
If the dish is bitter, perhaps you used too much pepper or parsley.
If the sauce won't thicken, you used too much cream or pasta water
or the heat was too low.
Options:
1. Add a chopped onion to the meat after a couple of
minutes of frying. When the onion is translucent, add
1/4 cup white wine and reduce the wine by half.
2. Add mushrooms, or replace bacon with browned mushrooms
and oil (this would make it vegetarian, too).
3. If you make this for one person, you have to divide
everything by 4, so beat two eggs and then pour out 1/4
of that to leave 1.5 eggs before adding anything else.
4. Use other herbs and seasonings.
5. Use a few tbs of oil instead of cream; or use extra
bacon fat. (Instead of putting it in the sauce first,
fry the bacon in the oil and leave it in the pan). (N.B.
there's nothing in cream that isn't in cheese and pasta
water, so there's no reason to think cream doesn't belong.)
6. Use extra pasta water instead of oil or cream (a
quarter cup instead of a few tbs when adding the pasta
to the bacon; this is Mario Battali's version, so you
can expect it to come out watery).
7. Mixed cheeses (Parmesan and pecorino, for example).
8. Leave out the eggs, cream, and bacon, and add
butter (oh wait...that's Pasta Alfredo...)
--Blair
"Alfredo, adj. in the manner of the
brother who got whacked for going
against the family."
: In article <41d7o0$...@charm.magnus.acs.ohio-state.edu>,: ash...@magnus.acs.ohio-state.edu (Andrew S Hall) wrote:
: > Pasta alla carbonara is one of my favorite dishes. [snip] All the recipes
: > I saw used some variation of white wine and heavy cream. The way I
: > originally learned to make it was to use milk and vinegar, which creates
: > a very tangy curdle. [snip]
: I've never made it with milk or cream, nor with vinegar. As I understand
: the recipes I've used (most often Marcella Hazan's) the curdle effect
: results from the light cooking of the beaten eggs when they're tossed with
: the steaming hot pasta -- a kind of scrambled egg effect.
Exactly. That's the essence of spaghetti ala carbonara. Some recipes involve
serving a hot plate of spag with (among other things) a raw egg nested in
the noodles that the diner is supposed to mix in.
--mike
Request From: hermit <her...@erie.net>
I would appreciate a recipe(s) for Pasta Carbonara.
Here are a few, hermit.
* Exported from MasterCook *
Fettuccine Alla Carbonara
Recipe By : Genoa
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Main Dish
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1/4 pound pancetta - Italian style
bacon - cut in 1-in. lengths
3 tablespoons olive oil
1 medium onion -- finely chopped
1 pound fettuccine -- freshly made
1/2 cup chopped parsley
1 cup finely diced fontina
cheese
1 cup freshly grated imported
Italian parmesan cheese
2 egg yolks -- lightly beaten
salt and freshly ground
black pepper
hot red pepper flakes
TIP: Since this moves quickly, have all ingre- dients ready, close at
hand. Have a hot dish for tossing and hot bowls to receive individual
portions.
Cook bacon in skillet, stirring frequently, until crisp. Remove
with slotted spoon and place on paper towel to drain.
Pour off most of fat from pan. Add olive oil and cook onion until
tender and browned. Set aside until needed.
Cook fettuccine until just done. Drain thor- oughly in large
colander, lifting strands with 2 forks to make sure all water runs
off. Turn into hot bowl.
Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, and yolks.
Toss. The heat of the pasta will cook raw eggs on con- tact.
Add salt, freshly ground pepper and red pepper flakes to taste.
Serve pasta at once. Pass remaining Parmesan cheese and a pepper
mill.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Fettucine Carbonara A La Ristorante Machiavelli
Recipe By : Ristorante Machiavelli, Seattle
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 pound fettucine noodles
4 eggs
1 cup parmesan cheese
fresh ground black pepper
8 slices bacon -- thick cut
1 tablespoon garlic -- chopped
1/2 teaspoon crushed red chilies
1/4 cup white wine
2 tablespoons butter
Bring a large pot of salted water to boil. Drop in noodles. Cook 10
minutes, or until al dente. Drain, reserving 1/2 cup of pasta cooking
water.
In a bowl large enough to acommodate all the cooked noodles, crack the
eggs. Add the cheese and a generous quantity of pepper. Mix well
with a fork. Set aside.
In a saute pan, brown the bacon until three-quarters done.
Remove bacon and set aside. Discard fat and clean pan. Add bacon
back to pan. Cook until as done as you like. Add garlic and chilies.
Stir quickly so as not to let garlic burn. Add wine and butter. Let
reduce a bit. Remove pan from heat.
Place hot noodles and bacon mixture into bowl with eggs, tossing
quickly so that the eggs don't coagulate. Add 1/4 cup of the reserved
pasta water.
Noodles should have a creamy consistency with just the right amount of
sauce clinging to them. There should not be a pool of sauce in the
bowl. If noodles look too dry, add more of the reserved pasta water,
a bit at a time.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor
Poverty Bay Publishing Co, Federal Way, Washington.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Linguine Al La Carbonara
Recipe By : The Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon -- cut up
12 ounces linguine
1 cup parmesan cheese -- (4 oz)
1/4 cup parsley
fresh ground black pepper
Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook
bacon til brown and crisp. Drain. Beat eggs and cream until blended.
Toss cooked pasta with margarine. Pour eggs and cream over pasta and
toss. Add bacon, cheese, parsley and epper. Serve immediately.
NOTE: I use eggbeaters in this recipe - rather than tempting fate by
using raw eggs.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Olive Garden Spaghetti Carbonara
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat Pasta
Sauces Olive Garden
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
8 ounces mushrooms w/stems -- sliced 1/4f
6 tablespoons shallots -- mince fine
1/4 cup rendered bacon drippings -- or
olive oil
24 slices bacon; ex-thick -- cooked, sliced 1/4"
-- strips
2 pounds spaghetti -- cooked
4 tablespoons olive oil
2 teaspoons parsley -- chopped fine
3 grinds black pepper
salt -- to taste
4 tablespoons parmesan cheese -- grated
3 cups light bechamel sauce
light bechamel sauce
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups whole milk
Add the reserved bacon drippings of the olive oil to a heavy skillet
over medium heat until fragrant, then add the mushrooms and shallots
and sautiuntil they are golden, but not brown. Add the bacon strips,
stir well and turn off the heat. Add the warm spaghetti and blend all
ingredients together thoroughly.
Add the warm bechamel sauce, pepper, parsley and salt and blend
thoroughly. Serve immediately with Parmesan. SAUCE-In a heavy
non-aluminum pot, melt butter and add flour and cook on moderate heat
for 2 minutes, stirring constantly with a wire whisk.
Do not allow the roux to color more than blond. Add milk (no skim or
low-fat) and bring to just below the boiling point. Remove from heat
immediately and keep warm (180F).
Source: The Olive Garden.
* Exported from MasterCook *
Pasta And Vegetable Carbonara
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
3 cups bow tie pasta; farfalle -- 6 oz
8 slices bacon
1 cup red bell pepper -- coarsely
9 ounces frozen cut broccoli -- thawed
not drain -- 1 package
2 teaspoons unbleached flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup half and half
1/4 cup fresh parmesan cheese -- grated
Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm. Cook the bacon over medium heat, in a large
skillet, until crisp.
Drain, reserving 1 Tb of the drippings in the skillet. Crumble the
bacon and set aside. Add the bell pepper and broccoli to the
drippings and cook for 3 to 5 minutes or until the vegetables are
crisp-tender, stirring frequently.
Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over
medium heat, or until thoroughly heated, stirring frequently. In a
small bowl, combine the flour, salt, pepper, and half and half,
stirring until smooth.
Add to the mixture in the skillet and cook until the mixture is
thickened, stirring constanjtly. Stir in the Parmesan cheese.
From: Pillsbury Classic Cookbooks It's Italian
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Rigatoni Alla Carbonara
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
3 ounces pancetta
1/4 cup chopped onion
1 small dried red chile
3 tablespoons butter
3 tablespoons olive oil
4 eggs
1/2 cup grated parmesan cheese
1/2 cup grated pecorino
1 tablespoon salt
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon chopped parsley
1 pound imported italian spaghetti
FINELY DICE THE PANCETTA and saute it gently with the onion and chile
in the butter and olive oil until pancetta is rendered and the onion
soft, about 10 minutes. Discard chile.
Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings
of black pepper and the parsley. Bring 4-to-5 quarts of water to the
boil. Add 1 tablespoon salt and put in the pasta. When pasta is still
slightly underdone, drain it and add it to the pan with the pancetta.
Over low heat, toss thoroughly to coat the pasta with the oil and
butter. Off heat, stir in the egg-cheese mixture and toss vigorously.
Serve at once.
- - - - - - - - - - - - - - - - - -
For over 33,000 corrected and edited recipes in MasterCook format,
visit my web site: http://www.homestead.com/wight/index.html
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Please allow several days for your submission to appear.
Request From: hermit <her...@erie.net>
I would appreciate a recipe(s) for Pasta Carbonara.
Here are a few, hermit.
* Exported from MasterCook *
Spaghetti Alla Carbonara
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1/2 pound pancetta or bacon
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves -- peeled
lightly crushed
1/4 cup white wine -- dry
salt
1 pound thin spaghetti
3 eggs
1/4 cup peccorino romano cheese -- freshly grated
1/2 cup parmesan cheese -- freshly grated
black pepper -- freshly ground
2 tablespoons parsley -- chopped fine
Cut the pancetta or bacon into thin strips.
Put the oil, butter and crushed garlic into a saucepan or small saute
pan and turn on the heat to medium-high. When the garlic becomes
colored a deep gold, remove and discard it.
Put the pancetta or bacon into the pan and saute until it begins to
be crisp at the edges. Add the wine and let it boil away for a minute
or two; then turn off the heat.
In a large pot, bring about 4-5 quarts water to a boil. Add about
2-3 T salt, and when the water returns to a boil, put in the
spaghetti.
Take the bowl from which you'll be serving the spaghetti later, and
into it break the three eggs. Beat them lightly, then mix into them
both grated cheeses, a liberal grinding of pepper, and the parsley.
When the spaghetti is tender but firm to the bite, drain it and put
it into the serving bowl with the egg-and-cheese mixture. toss
rapidly and thoroughly until it is well-coated.
Reheat the pancetta or bacon quickly over high heat, then pour the
entire contents of the pan over the spaghetti. Toss again thoroughly
and serve immediately.
NOTES:
* Spaghetti with raw eggs and Italian bacon -- While there are
innumerable minor variations in the way people make this celebrated
Roman dish, there are really only two substantially different schools
of thought. One maintains that pancetta, a mild, cured, unsmoked
Italian bacon, is the only correct bacon to use. The other school
insists on the smoked American variety. Both are good, and both are
popular in Italy, but the version I prefer is the one with pancetta.
The flavor of smoke is not usually associated with Italian food;
certainly hardly ever outside of Alto Adige, a German-speaking region
in the North that was once part of Austria. In this dish, I find that
smoked bacon adds a sharpness that wearies the palate after the first
bite-fulls. Try it both ways and decide for yourself.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spaghetti Alla Carbonara
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 package thin spaghetti -- (16oz)
1/2 pound bacon -- cut into 1/2" square
1/2 dry white wine
3 eggs -- well beaten
1 cup grated romano cheese
1 cup grated parmesan cheese
freshly ground pepper
Cook spaghetti as directed on package; drain but do not rinse. Return
to kettle. While spaghetti is cooking, fry bacon over medium heat
until almost crisp; remove bacon and drain on paper towels. Stir wine
into hot bacon fat. Heat to boiling. Boil and stir 3 minutes.
Mix bacon, wine and bacon fat with spaghetti. Add eggs and 1/2 cup of
either cheese; toss over low heat until egg adheres to spaghetti and
appears cooked. Serve with remaining cheese and freshly ground
pepper.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spaghetti Alla Carbonara
Recipe By : Mario Batali
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1/2 medium onion -- finely chopped
4 ounces pancetta -- chopped 1/4" cubes
4 ounces cream
4 eggs
1/2 cup freshly-grated pecorino cheese -- divided
1 pound spaghetti # 5 barilla
4 tablespoons freshly-ground black pepper
Bring 6 quarts water to boil and add 2 tablespoons salt.
Place onion and pancetta in a 12-inch to 14-inch sauti pan and cook
over medium heat until both onions and pancetta are translucent, about
8 to 10 minutes. Add cream and cook 1 minute Separate eggs, being
careful to keep yolks whole.
Cook spaghetti according to package instructions and drain well. Put
hot pasta into pan and toss over medium heat until coated. Add 1/4
cup pecorino and stir through. Remove from heat and vigorously stir
in egg whites.
Divide among 4 plates and top each with 1 yolk. Divide remaining
grated cheese and black pepper and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spaghetti With Bacon And Egg (Carbonara)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
3 tablespoons unsalted butter
pepper to taste
1/2 pound bacon
1 12 ounce thi spaghetti
4 eggs-beaten
1/2 cup grated Italian cheese
1/2 cup white wine
Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings.
Coarsly chop bacon and leave on the side. Melt butter in bacon
drippings, add wine and pepper and simmer 5 minutes
Cook spaghetti according to directions.
Add bacon to butter-wine mixture.
The next step must be done quickly so the eggs will cook from the heat
of the pasta. Drain pasta, well. Toss pasta with bacon sauce and
beaten eggs. Mix with 1/2 the grated cheese and serve with extra
cheese on the side for topping.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pasta Carbonara With Peas
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Pastanoodle
Main Dish
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
2 eggs
1 egg white
1/2 cup parmesan -- freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spaghetti
2 ounces pancetta or bacon -- chopped
4 garlic cloves -- minced
2 tablespoons red wine vinegar
1 cup frozen peas
1/4 cup fresh parsley -- chopped
In bowl, whisk together eggs, egg white, Parmesan, salt and pepper;
set aside.
In large pot of boiling salted water, cook pasta for about 10 minutes
or until tender but firm. Drain, reserving 1/4 cup of the cooking
liquid.
Meanwhile, in large nonstick skillet, cook pancetta over medium heat,
stirring, for about 6 minutes or just until starting to brown. Add
garlic; cook, stirring, for about 2 minutes or until pancetta is
crisp. Stir in vinegar; bring just to boil. Remove skillet from
heat. Add pasta; toss well.
Return skillet to stove. Add remaining cooking liquid, egg mixture
and peas; cook, tossing gently, for about 3 minutes or until egg
mixture is thickened and pasta is well coated. Sprinkle with parsley.
Serve with: carrot and cabbage slaw, focaccia, fresh pears.
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen
- - - - - - - - - - - - - - - - - -
For over 33,000 corrected and edited recipes in MasterCook format,
visit my web site: http://www.homestead.com/wight/index.html
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~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted
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Please allow several days for your submission to appear.
Traditional SPAGHETTI ALLA CARBONARA
Vegetarian FUSILLI CARBONARA WITH FINES HERBES
American AMERICAN PASTA CARBONARA
* Exported from MasterCook *
SPAGHETTI ALLA CARBONARA
Recipe By : Recipe Courtesy of Mario Batali
Serving Size : 0 Preparation Time :0:00
Categories : Food-TV Pasta Italian
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1/2 medium onion, finely chopped
4 ounces pancetta, chopped into 1/4 inch cubes
4 ounces cream
4 eggs
1/4 cup freshly grated Pecorino plus 1/4 cup
1 pound spaghetti # 5 Barilla
4 tablespoons freshly ground black pepper
Bring 6 quarts water to boil and add 2 tablespoons salt Place onion and pancetta
in a 12 inch to 14 inch saute pan and cook over medium heat until both onions
and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1
minute. Separate eggs, being careful to keep yolks whole. Cook spaghetti
according to package instructions and drain well. Put hot pasta into pan and
toss over medium heat until coated. Add 1/4 cup Pecorino and stir through.
Remove from heat and vigorously stir in egg whites. Divide among 4 plates and
top each with 1 yolk. Divide remaining grated cheese and black pepper and serve.
Yield: 4 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
FUSILLI CARBONARA WITH FINES HERBES
Recipe By : The Herbfarm Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Food-TV Pasta Italian
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
6 quarts water
1 1/2 tablespoons plus 1/4 teaspoon salt
4 large egg yolks
1/3 cup heavy cream
1/4 cup finely chopped fresh chervil if available
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon
Freshly ground black pepper
12 ounces dried fusilli; spaghetti, or gemelli
1/2 cup freshly grated Parmigiano-Reggiano
Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of
the salt, and bring to a boil over high heat. Whisk together the egg yolks and
cream in a large stainless-steel mixing bowl. Stir in the herbs, the remaining
1/4 teaspoon salt, and a generous grind of pepper.
Pasta. When the water is at a boil, stir in the fusilli and cook at a steady
boil until tender but still firm, 8 to 12 minutes. While the pasta is cooking,
warm the egg yolk mixture by briefly holding the bowl over the pot of boiling
water and whisking rapidly. Heat the mixture just to lukewarm; don't let the
eggs cook. When the pasta is done, drain and add it to the egg mixture. Sprinkle
with cheese and toss well. The egg yolks will cook from the heat of the pasta
and form a thick sauce.
Recipe courtesy of The Herbfarm Cookbook, Published by Scribner, 2000
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
AMERICAN PASTA CARBONARA
Recipe By : Michele Urvater
Serving Size : 0 Preparation Time :0:00
Categories : Food-TV Pasta Italian
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
8 ounces dry spinach fettuccine
2 tablespoons olive oil
2 ounces finely chopped bacon
1 Clove minced garlic
2 large eggs, lightly beaten
1/2 cup grated sharp white cheddar cheese
Salt and pepper
Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to
10 minutes or until "al dente." Meanwhile, heat olive oil in skillet. Add bacon
and saute for about 5 minutes or until it has rendered its fat and bits are
crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over
and set aside until pasta is done. Whisk eggs and cheese together and season
to taste with salt and pepper. When pasta is done, drain well and return to pot,
off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta
continuously with a long wooden pasta fork, slowly pour in the egg mixture.
Continue to stir, over low heat, until the eggs thicken into a sauce. Remove
from the heat immediately or eggs will curdle. (If you are concerned eggs are
not cooked enough, continue to cook until they form soft curds; it won't look
pretty but it will taste delicious.)
- - - - - - - - - - - - - - - - - -
Cheers
Robert L
http://www.PepperFool.com
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Please allow several days for your submission to appear.
There are many versions of Carbonara sauce. This one is taken from "The Pasta
Cookbook" by Simonetta Lupi Vada.
Salsa alla Carbonara
100g smoked streaky bacon
50g grated Parmesan cheese
4 eggs
a few Tablespoons single cream
olive oil
salt and pepper
Put a few Tbsp of the oil into a small pan, add the bacon cut into small
strips and fry well. Beat the eggs in a basin, just enough to blend the
yolks with the whites: add the grated cheese, sat and pepper and beat
again, adding, if you wish, a few Tbsp of cream. Boil and drain the pasta
that you are using (I generally use spaghetti) and tip it, very hot, into
a large warm bowl. Quickly add the bacon and the beaten eggs and cheeses
and stir so that the eggs cook slightly in the heat from the other
ingredients.
Serve at once.
Serves 4
I often add other ingredients, most usually a few pine kernels with the bacon.
Mushrooms or/and shallots are other pleasant additions.
Ian Rice
Stockport England
~~~
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Please allow several days for your submission to appear.
This recipe originates from the Genoa region of Italy.
Fettuccine Alla Carbonara
1/4 lb pancetta (Italian style bacon), cut in 1-inch pieces
3 Tbsp olive oil
1 medium onion, finely chopped
1 lb fettuccine, freshly made
1/2 cup chopped parsley
1 cup finely diced Fontina cheese
1 cup freshly grated Parmesan cheese
2 egg yolks, lightly beaten
salt and freshly ground black pepper
hot red pepper flakes
This moves quickly, have all ingredients ready at hand. Have a hot dish for
tossing and hot bowls to receive individual portions. Cook bacon in skillet,
stirring frequently, until crisp. Remove with slotted spoon and place on paper
towel to drain. Pour off most of fat from pan. Add olive oil and cook onion
until tender & browned. Set aside until needed. Cook fettuccine until just
done. Drain thoroughly in large colander, lifting strands with 2 forks to make
sure all water runs off. Turn into hot bowl. Add onion, bacon, parsley,
Fontina, 1/2 cup Parmesan, and egg yolks. Toss. The heat of the pasta will cook
the eggs on contact. Add salt, freshly ground pepper and red pepper flakes to
taste. Serve at once. Pass remaining Parmesan cheese and the pepper mill.
Notes: You can use regular bacon, commercial Parmesan and commercial
fettuccine. It makes a slight difference in the flavour. I also mince a clove
or two of garlic in with the onions during frying.
Cheers! Frank B. New Brunswick, Canada
For other hints and recipe ideas visit Frank's Kitchen at:
http://www3.nbnet.nb.ca/ftrv99/pages/kitchen.html
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submitted by: r...@euronet.nl
After so many delicious recipes form all of you food lovers, here's one I
was given by an Italian boyfriend Gerardo Vozza from Castellammare di
Stabia, 24 years ago.
Spaghetti alla Carbonara
350 grams spaghetti lunghi
salt
4 cloves garlic, chopped finely
5 tbsp good quality olive oil
125 grams coppa, diced
4 eggs
125 grams freshly grated Parmesam cheese
freshly milled pepper
4 sprigs of parsley
Bring 5 l of water + 1 tbs salt to a rolling boil, add spaghetti and boil
for two minutes. Turn off heat, close pot and let spaghetti sit for 8
minutes, then drain, but DON'T rinse Heat the olive oil in a skillet with
heavy base Add garlic and coppa and SIMMER until coppa has turned pale In
the meantiime, beat eggs with cheese and pepper Toss oil, garlic, and
coppa with spaghetti, stir in eggs-mixture and sprinkle with al little
chopped parsley
This, to me, is the ultimate carbonara: it is very simple , very yummy,
and another good thing is: this way the pasta stays al dente!
This trick works very well for all types of pasta: the general rule to
cook thin spaghetti for 2 minutes, thicker, shorter shapes for 3 minutes,
then let SIT with heat switched off, covered, for the indicated COOKING
time. Works miracles!
Enjoy!
Raya Lichansky Puister
'Kitchen & Languages"
Amsterdam, the Netherlands
r...@euronet.nl
http://www.euronet.nl/~raya/
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Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting. Please read the "Posting Guidelines" article. Recipes/requests
go to reci...@rt66.com; questions/comments to tfdpr...@acpub.duke.edu.
Please allow several days for your submission to appear.