Sams Birth Day Spaghetti Carbonara Recipes

SPAGHETTI CARBONARA

Steps:

• In 4-quart Dutch oven, cook spaghetti as directed on package.
• Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.
• In small bowl, mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.
• Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti; remove from heat. Serve with additional Parmesan cheese and freshly ground pepper.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
• Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
• Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
• Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
• Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

SAM'S BIRTH DAY SPAGHETTI CARBONARA

Steps:

• Add spaghetti to boiling water; when soft, drain & rinse; drop in butter, stir, keep warm & set aside.
• While spaghetti is cooking, fry bacon just until lightly crisped; remove from pan and cut or crumble to bite-size pieces; reserve 2-3 T. fat.
• To hot fat in frying pan, add pepper flakes and garlic; stir for 30 seconds; remove from heat.
• Break eggs into medium bowl, with an egg beater beat until frothy, then stir in Parmesan cheese; set aside.
• Add half-n-half to frying pan, stirring up fond and thickening slightly.
• Dump spaghetti into large serving bowl, then add meat mixture and toss well; then cheese mixture, toss well.
• Sprinkle on the parsley.
• Serve with additional Parmesan (the good stuff).