Lazy Carbonara Penne For A Crowd Sacbee 11508 Recipes

LAZY CARBONARA PENNE FOR A CROWD - SACBEE 11/5/08

Steps:

• Prepare Bechamel Sauce:.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
• Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
• Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
• Prepare filling:.
• In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
• Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
• Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
• Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
• Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
• SMALLER VERSION (serves 6 to 8).
• Sauce:.
• 4 cups béchamel sauce (see recipe).
• .
• Filling:.
• 1/2 pound pancetta, diced.
• 2 garlic gloves, minced.
• 1/2 cup white wine.
• 1/4 cup chopped parsley.
• 1/2 cup grated Parmesan.
• 1/2 cup grated pecorino Romano.
• Salt and pepper.
• Noodles:.
• 1 pound penne, slightly undercooked and drained.
• Assembly.
• Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
• Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
• Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

QUICK PASTA CARBONARA

Steps:

• Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
• Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

LAZY CARBONARA PENNE FOR A CROWD

Steps:

• Prepare filling: In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper. Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture. Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta. Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.) Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving. Smaller version (serves 6 to 8) Sauce: 4 cups béchamel sauce (see recipe) Filling: 1/2 pound pancetta, diced 2 garlic gloves, minced 1/2 cup white wine 1/4 cup chopped parsley 1/2 cup grated Parmesan 1/2 cup grated pecorino Romano Salt and pepper Noodles: 1 pound penne, slightly undercooked and drained Assembly Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray. Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving. Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

PENNE ALLA CARBONARA

Steps:

• In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
• Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
• Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
• Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
• Finally add the remaining Parmesan and serve.

PENNE CARBONARA RECIPE - (4/5)

Steps:

• 1. Cook pasta and have all other ingredients prepared and ready. Use a large frying pan. 2. Mix egg yolks with cream and parmesan cheese. Season with salt and pepper. 3. Heat some olive oil in pan and fry bacon till just about golden brown. Immediately pour drained pasta into the cooking bacon. 4. Toss and ad the yolk cream mixture. If dry, add cooking liquid. Turn the heat down to low. Keep pasta moving until glossy. Season if needed. Add herbs and toss. 5. Remove from heat quickly and serve.