Spaghetti Carbonara With Roasted Garlic Recipes

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

SPAGHETTI CARBONARA WITH ROASTED GARLIC

Steps:

• Preheat oven to 350º.
• Roast the Garlic:
• Peel 10 cloves of garlic and cut into almond-sized pieces if the cloves are large.
• Put a generous tablespoon of oil onto the center of an 8-inch sheet of foil, plonk the garlic on top and fold to make a sealed pouch.
• Bake for 12 minutes, and set aside.
• Do not open foil pouch for at least 5 minutes after removing from the oven.
• Cook the pasta:
• Bring water to boil in a large pot.
• Add the pasta and time for 1 minute less than the cooking instructions.
• Cook the prosciutto:
• Heat the rest of the oil in a 12-inch skillet over medium-low heat.
• When there is 5 minutes left on the pasta, add the prosciutto.
• When there is 2 minutes left on the pasta, add the garlic.
• Lower the heat if necessary.
• You want these ingredients hot but not sizzling.
• Heat the bowls:
• Put 4 pasta bowls or wide soup bowls into the oven to heat for 2 or 3 minutes.
• Final cooking and plating:
• Remove pasta when slightly undercooked, and drain in a colander.
• Whisk the two eggs vigorously and set aside.
• Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry.
• Cook for a minute or two.
• Remove the bowls from the oven and set to one side.
• Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly.
• When the egg has set (30 seconds or less), top generously with pecorino romano cheese.
• Toss lightly.
• Serve immediately with thick slices of foamy ciabatta bread (or Lago di Como bread) and slathers of fresh butter.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

SPAGHETTI CARBONARA I

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
• Scramble eggs in bacon drippings.
• Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
• In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned.
• Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
• In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
• In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.