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Carbonara, all you need to know to make it absolute – Italian Cuisine


It sounds easy, but it is not. Here are two or three things to know about her, the Carbonara. Definitely.

The post Carbonara, all you need to know to make it absolute appeared first on Sale & Pepe.

Artichoke carbonara: the irresistible vegetarian variant – Italian Cuisine


  • 500 g flour
  • 5 eggs
  • a tablespoon of extra virgin olive oil
  • salt
  • 6 egg yolks
  • 6 artichokes
  • garlic
  • thyme
  • pepper
  • a glass of white wine
  • 150 g grated Grana Padano cheese
  • 150 g grated pecorino cheese

To make this even more special artichoke carbonara we decided to make a fresh pasta!

For fresh pasta

Mix 500g of flour with 5 eggs, a tablespoon of extra virgin olive oil and a pinch of salt. Leave to rest for at least two hours and strain the spaghetti.

Artichoke carbonara

Clean up artichokes, cut them into wedges. Heat a tablespoon of EVO oil in a large pot, add the garlic in shirt and the thyme. Dip the artichokes, sprinkle with the White wine and cover immediately. Leave the artichokes to braise for a few minutes.

Prepare the carbonara base by mixing i yolks with i cheeses, pepper and salt.

Cook the spaghetti, drain and add them to the carbonara sauce. Add i artichokes and if you need some pasta cooking water. Finish with a thyme of thyme and serve immediately.

Pasta Carbonara with Bacon and Peas

Pasta Carbonara with Bacon and Peas

by Pam on July 28, 2014

When I think of simple comfort food, I think of this dish. There’s something so comforting about this pasta with the salty bacon, creamy Parmesan cheese, and sweet pop of the peas. It takes less than 15 minutes to cook and tastes wonderful. My son loved this pasta while my daughter wasn’t a fan since she doesn’t care for pasta. My husband and I like extra black pepper on top when serving and we absolutely love this dish!

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes.  Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease.  Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring 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. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.

 



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Pasta Carbonara with Bacon and Peas




Yield: 4

Cook Time: 15-20 minutes



Ingredients:

1/2 lb spaghetti, cooked per instructions
5-6 slices of bacon (I used pre-cooked so there is less grease)
1 tsp olive oil, if needed
2 cloves of garlic, minced
1 egg
1/2 cup Parmesan cheese, finely grated
1/2 cup of frozen peas, thawed
Sea salt and freshly cracked pepper, to taste
2 tbsp fresh parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring 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. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)