I need the recipe for Carbonara, the bacon and egg pasta.?

Question

Thanks!

Answer 1

Bacon and Egg: Rigatoni alla Carbonara
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Happy Eating!!!

Answer 2

i love carbonaraCarbonara is a traditional Italian pasta sauce. Carbonara comes from carbone, which is Italian for coal, and many believe the dish derives its name because it was popular among charcoal makers. Others believe, however, that the dish is called carbonara simply because of all the black, freshly milled pepper that is used.

Carbonara recipes vary but they are all made from eggs, black pepper, and pancetta or guanciale (pig's cheek or jowl bacon). Other ingredients in Italian versions of the dish include Parmigiano Reggiano or Pecorino Romano cheese. Some recipes also include cream or milk, garlic, and parsley, although this is not the original, Roman version of the dish.

i use a nice pancetta instead of regular bacon seprate your egg yolks from the whites (7) then add to milk around 3cups
whisk until the items are mixed now boil your pasta and cook your pancetta
once the bacon is cooked drain off the grease
and cut into small peices
useing the same pan and minced fresh garlic around 2tsp
let the galic saute for a sec then read the bacon
now add the egg mixture stirring it right in and remember to stir fast so the egg mixture wont setup then ad the pasta
finish with black pepper and salt
then top with percorino cheese

Answer 3

Here's a really simple and very tasty recipe...

Bacon Carbonara
1 pound bacon (peppered and thick sliced is nice but not necessary)
1 egg
1 tablespoon butter
1/4 cup milk
1 cup Parmesan cheese
1 pound fettuccine or linguine
Cut bacon into small pieces and cook until crisp. Drain bacon. Cook pasta according to package directions and drain. Using the pasta pan, add butter and milk and heat over low heat. Add the pasta and toss to coat. Add bacon and toss. Whisk egg and add to pasta. Mix quickly to avoid having a scrambled egg in your sauce. Add Parmesan cheese and toss again. Add salt and pepper if desired.

Answer 4

Make your favorite pasta - Fettuccine, linguine, regular. If making for more than yourself use 1LB(16oz) box of pasta. While pasta is cooking- Beat 2 or 3 eggs in small bowl. Fry Italian bacon, (pancetta) 6 or so slices, slightly under crisp. drain pasta, while pasta is still hot return to pot stir in beaten egg and crumbled bacon. Stir well until the egg, bacon and pasta are well coated. Serve and enjoy. Munja! If you don't need that much cut receipe in half. (Egg will cook from the heat of the pasta & pancetta) if you are unsure of keeping pasta/bacon hot enough you can return to burner and cook & stir for a few minutes. Watch not to burn! Stir constantly.

Answer 5

The answers above are GREAT! One think I would recommend though in making this dish is using fresh noodles as opposed to dried noodles. But be careful, you only need to cook the fresh noodles for about 2-3 minutes. It really gives it an authentic Italian taste when you use the fresh noodles. Also use some of the pasta water (about 2 ladles full) to thicken the sauce.

Answer 6

1 lb. fettucine cooked al dente
5 strips of bacon
1 med onion
1/2 stick of butter
1 pt. heavy cream
1/2 cup of milk
1/2 cup frozen peas
2 egg yolks beaten
1/2 cup grated cheese
Parsely, salt and pepper to taste

Fry bacon, cut into small pieces. Discard bacon drippings. Melt butter in pan add chopped onions, bacon and peas. Saute 10 min on medium heat. Add heavy cream, milk and grated cheese, parsley, salt and pepper. simmer 20 minutes on low heat. shut off heat. Wait 5 minutes stir in egg yolks. Stir sauce into cooked fettucine and serve.

I also have several more if you want to contact me i will be glad to share. Good luck

Answer 7

Try Giada. She makes the best Italian.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31016,00.html