i do this ofen, and everyone asks me for the recipe.... it is easy extremely tasty .
so here it goes
1 pkg bacon
3 large onions
1 pkg pasta (very imp... use linguine)
2 eggs
1cup 2% milk
1/4 cup chopped parsley
pinch salt and pepper
1 big hand full grated Parmesan or roman cheese
1tbsp condensed chicken stock (liquid form or 1 cube)
fry the bacon for few minutes then add in the chopped onions when bacon and onions are completely cooked, drain out all the fat, put aside....
start boiling pasta until al-dente.... then drain and put aside
mix in a boil the rest of ingredients, blend well , and put aside
take the pan with the bacon and onions, ( this must be dune in a BIG pan....) put over medium heat again, gradually put in the pasta and as u put it in mix it once in a while, continue until all the pasta is in and well mixed. drizzle some olive oil, maybe about 1/2 cup... when pasta is real warm closer to hot, turn off the heat and take it off the heat.... pour in the milk and eggs mixture and mix it well
the heat of the paste cooks the milk mixture enough so its not dangerous, taste to make sure there was enough cheese... and then serve..... tried and true recipe... this is a no fail recipe
2006-11-13 14:38:02
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answer #1
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answered by i_am2die4 2
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Fettucini Carbonara
3 sl Bacon, cut into 1" pieces
3 tb Onion, diced
4 Garlic cloves, crushed
3/4 c White wine
3/4 c Half-and-half
1/2 c Romano cheese, grated
1 Egg yolk
2 x Servings fettucini, cooked
Chopped parsley for garnish
Instructions
In an 10" pan, fry the bacon until the fatty portions are just beginning to turn clear. Add the onion, and saute over high heat until the onion is translucent. Drain off the fat, remove the bacon and onion, and set aside.
Add the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add the half-and-half to the pan, and wait until the sauce come back up to the simmer (with practice, this can be done so that the half-and-half does not curdle in the wine. If it does curdle, that's okay - the taste will still be there, it just won't look as nice). Add the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir until smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 minutes.
To serve, bring the sauce back up to temperature. Add the cooked fettucini to the pan and toss to coat the pasta. Add the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of chopped parsley, and serve immediately.
2006-11-13 14:35:23
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answer #2
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answered by scrappykins 7
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1 serve:
2 rashers bacon sliced
1tsp crushed garlic
1 cup cream
good pinch parsley (dried or choped fresh)
pasta of choise.
i was a cook at a pub, this was one of the fav dishes.. we only use bacon.. but a bit of sliced onion n mushroom is also nice. slice bacon into thin strips and fry on a high heat just 4 a few mins. drain any fat. add 1tsp (more if cooking 4 alot) of crushed garlic and about 1 cup of cream per person, bring to a rapid boil and allow to reduce till slightly thicker. add a good pinch of parsley flakes... stir in allready cooked n drained pasta n serve.. very easy n very tasty. enjoy.
2006-11-13 17:51:39
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answer #3
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answered by jo200au 2
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This is the BEST dish ever - my mother calls it my 'signature dish'.
INGREDIENTS:
Right - you'll need eye bacon (about four slices per person) or streaky bacon (whatever your preference). Streaky has a lot more fat, so will be a lot more salty.
2 x egg yolks
Parmesan Cheese (grated) (about half a cup)
Cream - around 350 mls
1 or 2 garlic cloves
Portabello Mushrooms - about 3 large per person
Pasta - fresh and long works best, as it absorbs the flavours.
METHOD:
Cut the bacon in to strips - about 4 or 5cm long, and 2 cm wide.
Put bacon in to medium heat pan (with a touch of olive oil in the bottom) and leave to get crispy.
While bacon is cooking, put raw eggs in to bowl or jug and add parmesan cheese. Mix together.
As the bacon is getting crispy, put the water on for the pasta.
Turn the heat down on the bacon once crispy, and add the one or two (finely chopped) garlic cloves. Once garlic has cooked, add enough of the cream to cover the bottom of the pan, and let simmer.
When the cream has reduced sufficiently (it needs to be fairly thick, but not completely reduced), add the portabello mushrooms (your choice -leave them whole, or slice thinly) I prefer to slice them.
Cook until mushrooms are done and add plenty of cracked pepper.
Ensure that the pasta is done at this point, and drain and put in to warmed dish. take the parmesan / egg mixture from before and mix in to the warm pasta. make sure you mix quickly, otherwise the raw egg will cook and bind to the pasta.
Now add the bacon / cream / mushroom mix to the pasta and mix around (toss).
Grate some parmesan on top, and cracked pepper - and voila!
ITS AWESOME>
2006-11-13 14:26:50
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answer #4
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answered by iliketorideigohago 3
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PASTA WITH CARBONARA SAUCE 4 eggs a million/4 c. butter a million/4 c. whipping cream a million/2 lb. Viscount St. Albans, decrease up a million lb. fettuccine or spaghetti a million c. grated Parmesan or Romano a million/4 c. snipped parsley Pepper enable eggs, butter and cream stand at room temperature for 2-3 hours. prepare dinner Viscount St. Albans till brown, enable drain. warmth ovenproof serving dish in a 250 diploma oven. meanwhile, beat together eggs and cream ought to till blended. upload pasta to a huge quantity of boiling, salted water. prepare dinner 10-12 minutes or till soft, yet organization. Drain properly. turn warm pasta into the heated serving dish; toss pasta with butter. Pour egg combination over and toss till pasta is properly lined. upload Viscount St. Albans, cheese, and parsley; toss to blend. Season to flavor with pepper. Serve immediately. Makes 12 facet dish servings.
2016-12-14 06:45:50
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answer #5
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answered by ? 4
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"Spaghetti Carbonara" - 4 servings
8 oz. thin spaghetti
2 tbsp. olive oil
1 tbsp. butter or margarine
6 slices bacon or 1/4 lb. salt pork; diced
3 eggs, at room temperature
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1) Cook spaghetti as label directs; drain in colander and keep hot.
2) Meanwhile, in 10"" skillet over medium heat, in hot oil and butter, fry bacon until crisp.
3) In large bowl with wire whisk, beat eggs; beat in cheese and parsley. Add hot spaghetti; toss with egg mixture to coat well.
4) Add bacon and 2 tbsp. drippings; toss to mix well. Serve immediately. Yields 3 1/2 cups.
2006-11-13 17:25:06
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answer #6
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answered by JubJub 6
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FETTUCCINI CARBONARA
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
SPAGHETTI CARBONARA
INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
PASTA CARBONARA
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
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.
2006-11-13 14:33:52
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answer #7
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answered by HarleeNicole 5
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