Original carbonara recipes??

Answer 1

INGREDIENTS:
1/2 pound bacon, cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1/4 cup butter, softened
1/4 cup chopped parsley
ground black pepper to taste

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DIRECTIONS:
Cook bacon until crisp. Drain on paper towels.
In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed. then serve with parsley and ground pepper. 8 servings

Answer 2

Spaghetti alla Carbonara literally means "Spaghetti in the Manner of the Charcoal Maker". Some believe that the dish was once popular with Charcoal makers who lived on the Mountains near Rome because the ingredients were easily portable and cooking was fairly uncomplicated. Others believe the dish derives its name from all the freshly ground pepper that is added to the spaghetti at the last minute. Actually, the origin of the dish is quite recent, since it was unknown before Second World War. The dish uses pancetta or guanciale, which are similar to bacon. If you want to stay true to the Roman heritage of the dish, you must use grated Pecorino Romano cheese, but it can be substituted by Parmesan. A mix of the two cheeses is also common.

A common mistake among Spaghetti Carbonara makers is to add cream to the dish. This is not how the dish is originally made, however. All you need is an egg yolk, grated pecorino cheese and freshly milled pepper.

This dish comes from Rome.

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Ingredients
Spaghetti: 1 lb (450g)
Pancetta: 1/2 lb (225g)
Egg Yolks: 5
Pecorino or Parmigiano-Reggiano Cheese, grated: 1 1/2 cups
Olive Oil, extra-virgin: 3-4 tablespoons
Pepper, freshly ground: 1/2 tablespoon
Salt
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Utensils
A Large Pot
A Large Skillet
A Bowl
Measuring Cups and Spoons
A Fork
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Preparation
Dice the pancetta into small pieces (1 inch will do).
The Pot: Bring a big pot of water to a boil and add salt when it begins to simmer.
The Pot: Cook the spaghetti til it is al dente and drain it, reserving 1/2 cup of water.
The Skillet: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
The Bowl: In a bowl, slowly whisk about 1/2 cup of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork.
The Skillet: Transfer the spaghetti and the water immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary.
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Beverages
Ideally this dish is served with a red wine (Merlot, Chianti, Montepulciano d’Abruzzo), allowed to decant for several hours, and served at 65 degrees Fahrenheit.

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Carbonara"

Answer 3

PASTA WITH CARBONARA SAUCE

4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettuccine (or spaghetti)
2 (3 1/2 oz.) pkgs. sliced pepperoni, cut in strips
1 c. grated Parmesan cheese
Parsley & pepper to taste

Eggs, butter and cream must be at room temperature. Beat together eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling salted water. Drain well. Turn pasta into a preheated (250 degree) ovenproof serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley, toss to mix. Serve immediately.

Answer 4

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 5

go to
www.cooks.com

send me a sample.. or at least 10 points

Answer 6

http://allrecipes.com/