Jans Spaghetti Carbonara Recipes

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

JAN'S YUMMY SPAGHETTI

Steps:

• Bring a pot of water to a boil; cook sausage in the boiling water until partially cooked, about 5 minutes. Remove sausage from water and slice.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir sausage, tomato sauce, chopped tomatoes, tomato paste, sugar, oregano, basil, and parsley into ground turkey; bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, until flavors have blended and sausage is fully cooked, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer spaghetti to a serving bowl; top with sauce. Toss to coat.

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.
• Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.
• Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.
• Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
• Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

JAN'S SPAGHETTI CARBONARA

Steps:

• The cream MUST be double cream as single will curdle. It's hard to give an exact measurment of how much cream but as it comes in a 284ml tub (In the UK anyway) you will need just over half the tub.
• Dice the bacon into 1cm cubes.
• In a mixing bowl whisk the eggs together then add just over half (not all) the tub of double cream, the parmesan and a good grinding of black pepper.
• In a pan large enough to take the pasta when cooked, add olive oil and bacon. Cook until bacon is crisp but not crunchy.
• Add the Vermouth such as 'Noilly Prat', or you could use dry white wine. Simmer down for a couple minutes until you get a syrupy consistency. Take off heat.
• In a saucepan, boil salted water for pasta. Cook pasta until al dente or to your liking, but don't over cook.
• Before draining pasta, reserve little bit (1/4 cup) of pasta water for later use.
• Drain pasta.
• Turn the heat back on the pan with the bacon in to heat up.
• Now you have to be quick with this next bit so it doesn't get cold!
• Put the pasta in same pan that still has the bacon and vermouth in, (over very low heat) and coat with the pan juices.
• Quickly pour egg mixture over pasta, turn off heat, and toss to thoroughly coat the pasta. The egg mixture will be cooked by the hot pasta.
• Use reserved pasta water only, if needed, for moisture.
• Put into serving bowls and finish with ground black pepper, and sprinkle with nutmeg.
• Serve immediately.