Pasta Carbonara: Difference between revisions
From McGough's Recipes
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| 1 Hr 45 Min || 20 Min || 35 Min || 6 | |||
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=== '''Ingredients''' === | |||
*8 - 10 slices bacon , cut into 1/2-inch pieces | |||
*8 1/2 cups water , divided | |||
*4 cloves garlic , minced | |||
*1 lb linguine or spaghetti | |||
*1 1/4 cups finely grated parmesan cheese , plus more for serving | |||
*3 large eggs | |||
*1 large egg yolk | |||
*1 tsp each salt and pepper | |||
*Chopped fresh parsley , for garnish | |||
Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat. | === '''Instructions''' === | ||
Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. | #Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat. | ||
Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. | #Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. | ||
Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined. | #Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. | ||
Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl | #Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined. | ||
#Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl. | |||
Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired. | #Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl. | ||
Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley. | #Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired. | ||
#Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley. | |||
=== '''Notes''' === | |||
Recipe source: adapted from [https://www.cooksillustrated.com/recipes/7325-foolproof-spaghetti-carbonara Cook's Illustrated] | |||
*Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. | |||
*Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot). | |||
https://www.cookingclassy.com/pasta-carbonara/ | https://www.cookingclassy.com/pasta-carbonara/ | ||
[[category:New]] | [[category:New]] |
Latest revision as of 13:09, 6 August 2022
Prep | Cook | Total | Servings |
---|---|---|---|
1 Hr 45 Min | 20 Min | 35 Min | 6 |
Ingredients
- 8 - 10 slices bacon , cut into 1/2-inch pieces
- 8 1/2 cups water , divided
- 4 cloves garlic , minced
- 1 lb linguine or spaghetti
- 1 1/4 cups finely grated parmesan cheese , plus more for serving
- 3 large eggs
- 1 large egg yolk
- 1 tsp each salt and pepper
- Chopped fresh parsley , for garnish
Instructions
- Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
- Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
- Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
- Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
- Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
- Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
- Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
- Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
Notes
Recipe source: adapted from Cook's Illustrated
- Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor.
- Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).