Joeys Mexican Pasta Carbonara Recipes

PASTA CARBONARA I

Steps:

• Cook bacon until crisp. Drain on paper towels.
• In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
• Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

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.

JAMIE OLIVERS PASTA CARBONARA

Steps:

• Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
• Whisk the egg in a bowl with the cream, salt and pepper.
• Put the pancetta or bacon into a second pan and cook until crispy and golden.
• When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
• When cooked, drain in a colander, saving a little of the cooking water.
• Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
• Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
• The pasta will actually cook the egg enough to give you a silky smooth sauce.
• Toss together and loosen with a little of the reserved cooking water if necessary.
• Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

JOEY'S MEXICAN PASTA CARBONARA

Steps:

• For the Sauce:.
• Cut up the onion and garlic into small pieces and saute in the oil and margarine for about 3 minutes.
• Add the chopped bacon, liquid smoke and Adobo sauce. Saute until the bacon is cooked. This won't take long as turkey bacon is very lean.
• Taste it -- you should always taste what you make!
• Add the silk creamer and the parsley and simmer to reduce the cream. Add more if you prefer. Make sure you taste this again and adjust for seasonings.
• Set the sauce aside.
• Cook the pasta according to the package directions.
• When the pasta is cooked add it to the Carbonara Sauce and give it a really good toss. You want to get every noodle coated.
• Sprinkle with a little Romano cheese and dig in!
• Bon Appetit!

SUPER EASY PASTA CARBONARA

Steps:

• Bring salted water to a boil and add pasta.
• Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color.
• While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done.
• When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together.
• Drain pasta and let cool slightly, maybe 1 minutes.
• Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!

PASTA CARBONARA

Steps:

• Bring water in spaghetti pot to boil, then add pasta.
• In large bowl mix raw eggs with cheese, add pepper.
• Brown pancetta in a pan, cut into pieces.
• Melt butter (I use the microwave for the last 2 steps).
• Drain pasta and pour into egg mixture.
• The heat will cook the sauce.
• Add pancetta, butter, and mix.
• Serve with additional grated cheese and pepper.

MY FAKE PASTA CARBONARA

Steps:

• Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
• Fry the bacon until well done, crumble into a medium to large bowl.
• Reserve the fat for later use if you'd like.
• Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
• In a medium skillet, brown the sausage over medium heat until cooked through.
• Combine with the bacon/olive mixture and set aside.
• Beat the eggs and cream together until well combined but not frothy.
• Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
• Drain well.
• Remove the baking dish from the oven.
• The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
• Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
• Add the sausage/olive/bacon mixture and parsley, and toss to combine.
• Add the parmesan cheese and toss again to combine.
• Serve immediately.
• This pasta keeps well in the fridge for about 3-4 days.
• This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.