Cape Cod Carbonara Recipes

CARBONARA RECIPE

Steps:

• Put water in a pot with half tbsp of salt and 1 tbsp of oil. Bring to boil
• When it's boiling add the fettuccine pasta and mix well using tongs to avoid getting sticky.
• Cooked for 8 to 10 minutes until al dente. Cool down with running water or ice water.
• Add oil to cooked pasta and mix. Set aside
• For carbonara sauce.
• Heat the pan with oil and butter.
• Add the garlic and saute for 20 seconds then add the diced onion and saute for another 20 seconds.
• Add the sliced mushroom and stir.
• Add sliced ham and stir.
• Add chopped parsley and stir.
• Add fresh milk and cream then mix well.
• Add the egg yolk and stir.
• Add parmesan cheese. Put in low heat to avoid breaking the creamy texture of the sauce.
• Keep stirring until the sauce is thicker .
• Serve and enjoy your Fettuccine Carbonara.
• Best with Garlic Bread

ITALIAN CARBONARA WITH BACON

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.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

CAPE COD CARBONARA

Steps:

• Cook pasta al dente; keep warm over hot water. Fry bacon slices to not-quite-crisp, drain on paper towel, crumble or chop into small dice. Poach seafood gently in the half-and-half (with added wine optional) until translucent. Add some of the hot half-and-half mixture to the egg yolks, then stir egg yolk mixture carefully into the rest of the half-and-half mixture, stirring so that eggs don't curdle. Add the grated cheese, roasted red pepper, and bacon to the half-and-half mixture. Put hot pasta in serving bowl, add the butter and toss to coat. Then pour half-and-half mixture over pasta and toss gently. Serve immediately with fresh ground pepper, salt, and extra grated Paremsan to taste.

CAPE COD

Steps:

• Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

PASTA WITH CARBONARA SAUCE

Steps:

• Let eggs, butter, and cream stand at room temperature for 2 to 3 hours.
• In a skillet cook bacon until brown.
• Remove and drain on paper towels.
• Heat an ovenproof dish in a 250F oven.
• Meanwhile, beat together eggs and cream, just till blended.
• Add pasta to a large amount of boiling salted water.
• Cook 10-12 minutes or until al dente; drain well.
• Turn hot pasta into the heated serving dish.
• Toss pasta with butter.
• Pour egg mixture over pasta and toss until pasta is well coated.
• Add bacon, cheese and parsley, toss to mix.
• Season to taste with pepper.
• Serve immediately.

LINGUINE CARBONARA

Steps:

• Marinate the chicken breasts in Italian dressing.
• Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
• In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
• Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
• Remove from heat and stir in the evaporated milk and thick cream.
• Serve over linguine noodles with a sprinkle of Parmesan cheese.

SAUSAGE CARBONARA

Steps:

• Using a sharp knife, slit sausage casing and remove meat.
• With wet hands, form meat into 3/4-inch meatballs.
• In large nonstick skillet, heat oil over medium-high heat.
• Saute meatballs until golden brown, about 4 minutes.
• Add pancetta, salt, pepper and cook 3-4 minutes longer.
• Meanwhile, cook pasta according to package directions.
• In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
• Drain pasta, reserving 1/2 cup cooking water.
• Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
• Note: The sauce should be smooth and silky.
• If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
• Sprinkle with the remaining 1/2 cup cheese.

CAPELLINI CARBONARA

Steps:

• Heat olive oil and butter in large saute pan over medium heat.
• Add shallots, bacon and prosciutto, cook until lightly browned.
• Add wine and chicken stock, cook for 2 minutes over high heat.
• Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
• Transfer to individual plates and serve.

CAPE COD DIP

Steps:

• Drain clams.
• Mix all ingredients together.
• Refridgerate for 3 hours.