Linguine Alla Carbonara Serves 2 Recipes

SPAGHETTI ALLA CARBONARA FOR TWO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente (about 2 minutes less than package instructions).
• While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Reserve.
• Heat the oil in a large skillet, over medium-high heat. Add the diced pancetta and cook until crispy and golden brown, about 5 minutes. Remove the pan from heat and reserve the pancetta with about 3 tablespoons of the rendered fat.
• When the pasta is done, drain it in a colander set over a large mixing bowl, letting the hot pasta water heat the bowl. Reserve 1 cup of the starchy water.
• Discard the water and use that bowl to toss the pasta with the pancetta, reserved fat, egg mixture and 1/2 cup pasta water. Work quickly, tossing vigorously and adding more pasta water if necessary, until the sauce is silky and the cheese has melted completely. You can add more salt and pepper if needed.
• Garnish with chopped parsley and serve with extra Parmigiano Reggiano at the table.

LINGUINE ALLA CARBONARA

Steps:

• Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
• Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
• Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
• Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.

SPAGHETTI CARBONARA FOR TWO

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.

PASTA ALLA CARBONARA

Steps:

• Put water on to boil for pasta.
• Heat butter & olive oil in pan over medium heat. When butter melts add pancetta & bacon. Cook until pancetta is slightly browned (not crisp). Add white wine and simmer until reduced by about 1/2. Take off heat and set aside.
• Cook pasta in boiling water until al dente.
• While pasta is cooking, beat egg yolks with 3 tbsp of parmesan & salt & pepper to taste in a large bowl.
• Drain pasta and immediately add to egg mixture, mix and add bacon mixture. Toss until evenly coated.
• Add remaining parmesan & parsley. Toss again & serve.

PASTA ALLA CARBONARA

Steps:

• Cook the spaghetti according to package directions.
• In a large frying pan, place olive oil and chopped onions, saute for a few minutes: add Procciutto or bacon and cook until crisp to your liking.
• While you wait for prosciutto to cook; in a seperate bowl, place the eggs, parmesan cheese and milk and beat until incorporated, set aside.
• Once the Prosciutto is cooked, add the peas (still frozen) and tomatoes just long enough to warm them up; Add the cooked spaghetti and toss ALL the ingredients together.
• Add the eggs and cheese mixture to the spaghetti and QUICKLY toss to cook the eggs as well as to incorparate all the ingredients; once the egg mixture is cooked, about 5 minutes, It is ready to serve.

LINGUINE ALLA CARBONARA, SERVES 2

Steps:

• Heat the olive oil in a large saute pan over medium heat. Cut the bacon into rough cubes and fry in the olive oil until crispy, about 6-8 minutes. Add the white wine and continue to fry for another 8 minutes until the alcohol has cooked off. If the bacon and wine finish before the rest of the meal, cover the pan, and leave the burner on low. In the meantime, boil enough water to cook the pasta. Once boiling, add the salt and pasta, and cook for 8 minutes. In the mean time, add the eggs, grated parmesan, and minced garlic to a bowl and set aside. Note: I like to mince my garlic with a microplane, but if you don't have one of these, chop the garlic very finely, adding a smidge of salt every 30 seconds or so. The salt will work to break the garlic down and turn it into a finer paste. It is important that the garlic be as finely chopped as possible because the only heat to cook it will be from the pasta, which isn't enough to take the sting out of a large chunk. When the pasta has finished cooking, skim off a half cup of the cooking water and reserve. Strain the pasta quickly and return it to the pot; add the reserved water, the bowl of eggs, cheese, and garlic, as well as the winey bacon to the pot and quickly stir. The heat from the reserved water and pasta will cook and meld the flavors. Plate the pasta, shave some extra parmesan on top, add the black pepper to your desired taste, and serve.