Does anyone have the perfect recipe for carbonara pasta. Must include bacon...?

Answer 1

CARBONARA SAUCE WITH EGGS, BACON AND CHEESE

Spaghetti alla carbonara
Serves 4

Some cooks like to prepare it with smoked bacon, others with the cured but not smoked bacon, known as pancetta. I, personally, prefer it with unsmoked "pancetta" or bacon. It is very important not to overcook the pasta, as you will be cooking it a little longer in the pan with the sauce. The pasta should be al dente, a bit chewy. The eggs should just curdle.

5 oz pancetta (streaky bacon will do if you cannot find pancetta, but I noticed most supermarkets now carry it in the delicatessen department), very small cubes
1 TBSP butter
3 eggs
1/4 cup Parmesan cheese
1/4 cup pecorino cheese (Parmesan if you can not find pecorino)
Nutmeg
1 1/2 to 2 TBSP parsley, chopped
Salt & freshly ground black pepper
1 lb penne or spaghetti

MELT the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce.

AS soon as the butter is melted, add the diced bacon and cook till crisp and light brown. At the same time bring a large pot of salted water to a rolling boil.

ADD the pasta and stir to separate with a wooden spoon or fork. Cook till done.

MEANWHILE, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a ¼ tsp of nutmeg or more to taste. Add 1 T parsley to mixture and stir.

WHEN pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.

TURN the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)
Sprinkle with the remaining parsley.

REMOVE pan from heat, and serve immediately onto pre-warmed plates. Pass extra grated cheese at table if you wish.

HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.

Answer 2

If you want to make carbonara that is close to what can be found in Rome, check this recipe out:

1. Saute 200-300 grams of good bacon (chopped finely).
2. Smash 5 cloves of garlic and fry until golden brown.
3. When the bacon has browned, add 1/4 cup of good white wine (if you can't drink it, don't put it in your food... make sure it's good wine!) and stir for a minute or so.
4. Turn off the heat and set aside.
5. Boil your pasta until cooked. You can use spaghetti, lunguine or penne.
6. In a large bowl, crack 2 large eggs and beat them. Add some parmesan cheese, parsley and cracked black pepper. Stir the mixture up.
7. Drain the pasta and cool it for a minute or two. Add the egg mixture to the pasta and stir quickly. Remember, if you don't cool it for a minute or two, you'll get scrambled eggs! So be sure to mix it quickly. If you cool it for too long, you'll get a mess. Timing is critical!
8. Add the bacon and more parmesan cheese.
9. Serve.

Hope you like it.

Answer 3

Here you go....

Fry bacon, remove from pan and crumble...set aside.

Remove all but 2T bacon grease from pan. Heat pan again, and add cooked spaghetti, tossing until pasta is heated through but NOT TOO HOT.

Beat eggs with a little cream very well in a separate bowl.
Lower heat of pan to low/medium low, and add egg mixture, tossing pasta constantly. Maintaining a low heat is important so that the eggs don't curdle and look like scrambled eggs.....The object is to have a smooth egg sauce that is cooked through. You will know when it is done...it is like a sticky sauce. Add bacon, toss, and transfer to a serving bowl. Sprinkle with a few hot pepper flakes and some fresh parsley.

Authentic Pasta Carbonara.

Answer 4

This is a recipe I got watching Giada DeLaurentis on the Food Network. I couldn't believe how easy and delicious it was!


4 slices bacon, chopped
4 slices pancetta, chopped
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Answer 5

Spaghetti
500 gram diced bacon
2 eggs (1 egg per person)
parmesan cheese
250 ml single cream.

Boil pasta untill al dente. Fry bacon in pan and set aside. Mix the eggs, cream and half the cheese in a jug. Drain pasta and place back in pot. Add egg/cream/cheese mixture and mix well. (place pot back on low heat). Add the bacon and stir. Serve with the leftover cheese sprinkled over the top.

Answer 6

saute some bacon. while that, beat some eggs and add som parmesan cheese and a bit of cream or milk. add the egg mixture to the hot pasta right away. let egg be cooked in the pasta. when temperauture rises, toss the egg-pasta mixture together with the bacon. serve!

Answer 7

mix well egg yolk, cream, and a lot of fresly grated parmesan cheese in a large bowl.

boil pasta according to the package instruction, while you boil the pasta, in a diffrent pan sweat/saute onion and garlic with olive oil or butter, add finely sliced fresh champignon mushroom, and bacon or smoked beef, season well with black pepper and salt.

remove the pasta from the boiling watre if its done, quickly add the pasa in to the cream and egg yolk mixture, mix it well until the the cream slowly thickened by the heat from the pasta, add the sauted mushroom and bacon. mix it again, serve it right away....

sorry about my bad english...

Answer 8

My husband has a great recipe and better yet, it's very simple. Cook your bacon first. Don't add anything, just cook on low til its the way you like it. Add half a cup of onion, half a cup finely chopped carrot, 1/4 cup fine cut green pepper (add yellow pepper too if you want more color). Next add a can of tomato puree, dump it in with the meat and veg and fill the can with milk. Add milk. Add a can of chopped tomatoes or 2 chopped fresh tomato's. Add basil, a couple crushed cloves fresh garlic, Let simmer about 20 min. Serve over your favorite pasta, rice or potatoes!!

Answer 9

Pancetta, or any other bacon (cooked crispy then broken up into small pieces) and fresh medium-coarse ground black pepper is mandatory.

As far as the recipe... I won't share mine with you, but go to food network.com, type carbonara, and sift through dozens of recipies.

Answer 10

low fat cream, pasta, bacon and mushrooms.