Blt Style Carbonara Pasta Recipes

BLT-STYLE CARBONARA PASTA

Steps:

• Bring a large pot of water to a boil
• Score an X into tomato skin, place in boiling water to a count of 30, then remove to a bowl of ice water with tongs or spider
• Peel, seed and chop tomato and reserve
• Salt boiling water and cook pasta to al dente
• Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining pasta
• Meanwhile, heat a pan over medium to medium-high heat with EVOO
• Add bacon, speck or pancetta, and cook until almost crisp
• Add leeks, garlic and chili, stir a couple of minutes then add wine and reduce by half
• Add parsley and tomatoes, and reduce heat to low
• When pasta is about ready, add about 1/2 cup starchy water to the eggs while beating them with a fork to temper them
• Toss pasta with bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should cover pasta smoothly)
• Serve with Pecorino at the table for passing

CHEF JOHN'S BLT PASTA

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

BLT SKILLET

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings., In the drippings, saute tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper. , Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat.

BLT-STYLE CARBONARA PASTA

Steps:

• Bring a large pot of water to a boil. Score an "X" into the tomato skin, place it in the boiling water to a count of 30, then remove it to a bowl of ice water with tongs or a spider. Peel, seed and chop the tomato and reserve. Salt the boiling water and cook the pasta to al dente. Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining the pasta. Meanwhile, heat a pan over medium to medium-high heat with the EVOO. Add the bacon, speck or pancetta, and cook until almost crisp. Add the leeks, garlic and chili and stir for a couple of minutes, then add the wine and reduce by half. Add the parsley and tomato and reduce the heat to low. When the pasta is about ready, add about 1/2 cup starchy water to the eggs yolks while beating them with a fork to temper them. Toss the pasta with the bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should smoothly cover the pasta). Serve with Pecorino at the table for passing