Nice recipe for Carbonara plz?!
Nice recipe for Carbonara plz?
Anyone got some nice ideas for Carbonara, maybe some with variations xx
Additional Details3 weeks ago
mmmmm cinnamon carbonara im gonna make that i think!
Answers:
3 weeks ago
mmmmm cinnamon carbonara im gonna make that i think!
Chicken Carbonara
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
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Cinnamon-Pancetta Carbonara
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
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. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. 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.
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Mac and Cheese Carbonara
1 tablespoon olive oil
1-inch thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 to 7 cups whole milk, heated
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cups Irish white Cheddar, plus more for the top
1 1/2 cups Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
you can go to food network.com or all recipes.com
ok...
carbonara is a serious thing...
while pasta is boiling...
in a pan:
slow fry pancetta (NOT bacon) in olive oil
in a bowl:
mix eggs, black pepper, pinch of salt and finely grated parmesan cheese
when pancetta is ready wait until oil is just warm then add pan content into bowl content and mix!
add everything to boiled pasta and quikly pass it onto fire.
enjoy it
alternative:
you can have some onion and/or chilly frying with the pancetta
you can add some nutmeg and/or single cream in the bowl!!
and remember the impotant things are PANCETTA and PARMESAN! you cannot replace those it would be like making fish and chips with chicken!!!!
Carbonara is a typical dish originating in and around Rome, though you can find it just about anywhere. "Carbone" is the italian word for "coal" and Carbonara loosly translates as "coal-like" or "carbonized". Her recipe calls for LOTS of pepper (hence the coal-like appearence). it's mostly done to taste so you'll have to play around with the measurements.
Ingredients: (for 4 people)
1 LB of pasta (preferably penne or rigatoni)
3 Eggs
LOTS of pepper (about 3 teaspoons, more or less to taste)
5 -7 slices of prosciutto or pancetta (or to taste)
Olive Oil
Lemon Zest (about 1/4 teaspoon)
Parmigiano Regiano
1) Bring water to a boil
2) While waiting for water to boil, mix the eggs, pepper, and lemon zest (the lemon zest helps to lighten the eggs) togehter and beat. Don't add any salt, the prosciutto is pretty salty.
3) Once water is boiling, add pasta to water and start to saute the prosciutto in a large pan with some olive oil on medium heat. The prosciutto should be cooked but not crunchy.
4) Remove the pasta when it's still al dente, drain it, and add it tot he prosciutto for 10 - 20 seconds, stirring so that is mixes with the olive oil.
5) Add the parmigiano to the pasta to taste
5) This is VERY important, remove the pan from the heat and place it on a room temperature surface of the eggs will cook and you'll have scrambled eggs! Add the egg mixture to the pan and stir thouroughly.
Serve and eat right away, it doesn't hold very well.
Buon Appetito!
Normally, carbonara sauce is made with eggs and cream. This recipe replaces the eggs and cream with evaporated milk so you can enjoy the classic taste of carbonara without the guilt!
Ingredients:
6 slices of bacon
1 onion, chopped
1 clove garlic, minced
1 can (370 ml) evaporated milk
1 lb or 500g linguine
1/3 cup grated Parmesan cheese
* 3 tbsp chopped parsley ( optional)
Procedure:
Cook bacon in non-stick skillet over medium heat 5 minutes or until crisp. Transfer to paper towel and blot to remove grease; crumble and set aside.
Pour off excess fat in skillet. Cook onion and garlic in skillet over medium-high heat 3 minutes or until softened. Stir in evaporated milk. Bring to boil; reduce heat and simmer 5 minutes.
Cook pasta according to package directions. Drain and return to pot. Stir in sauce, cheese, parsley and bacon. Serve immediately. =)
Spaghetti Carbonara
200ml double cream
100g Parmesan cheese, grated
20g mascarpone cheese
5 egg yolks
2g saffron powder
Salt and freshly ground black pepper
180g streaky bacon, cut into strips, or pancetta
Olive oil or butter
HOW TO COOK.......
Whisk together the cream, Parmesan, mascarpone cheese, egg yolks and saffron in a bowl, and add a little salt and pepper. Fry the bacon or pancetta in a little oil or butter until golden and crisp. Set aside, and keep warm. Boil the spaghetti in boiling salted water according to packet instructions. When cooked, drain fairly thoroughly, then toss with the cream/cheese mixture off the heat. Serve in large bowls, sprinkling the bacon on top.
There are some greast recipes on this site which you might like to try.
http://www.recipezaar.com/recipes.php?q=...