Carbonara Rachael Ray Recipes

CARBONARA - RACHAEL RAY

Steps:

• boil pasta.
• heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
• in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta.
• drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. garnish with parsley and extra grated romano.

CARBONARA WITH CRAB

Steps:

• Gather your ingredients.
• Bring a pot of water to boil for pasta, 4 to 6 quarts.
• Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces.
• Chop the pancetta or guanciale into 1/8 to 1/4-inch dice.
• Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop.
• Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper.
• Salt water for pasta and drop the pasta.
• Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon.
• Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve.
• Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist.

SAFFRON SPAGHETTI ALLA CARBONARA

Steps:

• Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.
• Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti.
• While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

PASTA CARBONARA (RACHAEL RAY)

Steps:

• Put a large pot of water on to boil. Add a liberal amount of salt and the rigatoni. Cook to al dente (about 8 minutes).
• Heat a (very!) large skillet over medium heat. Add EVOO and pancetta. Brown pancetta (2 minutes). Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all of the pan drippings.
• Beat yolks, then add 1 large ladleful (about 1/2 C) of the pasta cooking water to them. This tempers the egg and keeps them from scrambling when added to the pasta. (I use a wire whisk to whisk the water in, and do this when the pasta is maybe 3/4 done).
• Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.
• Remove from heat and add a big handful of cheese (the 1/2 to 1 C), lots of pepper, and a little salt. Continue to toss until the pasta soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley, if desired, and extra cheese, if desired.

BLD CARBONARA PIZZA - RACHAEL RAY

Steps:

• Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet.
• Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes.
• In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes.
• Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.
• Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around.
• Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes.
• Scatter the parsley on top and cut into wedges.