Mini Loaf Maccheroni Carbonara Recipes

MINI LOAF MACCHERONI CARBONARA

Steps:

• Oil an eight mini loaf muffin pan and set aside.
• Preheat oven to 350 F.
• Cook maccheroni as per package instructions but drain after 5 minutes, reserving half cup of the pasta water. Return pasta to pot.
• While pasta is cooking, heat butter in a medium skillet over medium heat. Add bacon and cook un-til slightly crisp, about 5-6 minutes.
• Add garlic and sauté for an addition 2 minutes.
• Season beaten eggs with salt, pepper and mix in the grated Parmigiano.
• Add the bacon mixture to the warm drained pasta and quickly mix in the egg mixture. Stir in the reserved pasta water and fresh chopped parsley.
• Divide maccheroni among the 8 mini loaves and bake for 15 minutes to set.
• Remove from oven and let stand for 5 minutes.
• Gently remove and serve with a garnish of parsley and grated cheese.

MACCHERONI ALLA CARBONARA RECIPE - (4.8/5)

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water. 2. Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside. 3. In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat. 4. Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.