Giadas Carbonara Pasta My Way Recipes

CHICKEN CARBONARA

Steps:

• 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.

GIADA'S CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
• Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
• Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
• Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

GIADA'S CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
• Make the Basil Aioli
• While the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.
• Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine. Turn out onto a serving platter.
• Melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.

VEGAN CARBONARA PASTA

Steps:

• Chop up your veggie bacon mushrooms and onions and fry gently in a frying pan after a couple of minutes add the garlic and turn down the heat cook for a minute or two add Italian seasoning.
• Cook the pasta in water according to the packet instructions when done drain and tip into frying pan add the tablespoon of soya yogurt.
• Blend the cornstarch with a little milk and add this and the remaining milk into a pan stirring continuously bring to a simmer where it should start to thicken. add this thickened mixture to the frying pan.
• Add the Parmesan to taste along with salt and pepper.

GIADA'S CARBONARA PASTA (MY WAY)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
• Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
• Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
• Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.
• *RAW EGG WARNING.