Clam Carbonara Recipes

CLAMS CARBONARA RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
• Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
• Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
• Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
• Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
• Enjoy!

CLAM CARBONARA

Steps:

• 1. Cook the spaghetti according to the packet instructions. Drain and keep warm.
• 2. Heat saucepan, add chopped bacon and cook for about a minute (until just barely cooked).
• 3. Add the oil to the saucepan and sweat the onion (diced) until just before clear. Add the garlic (minced) and cook for one minute. Add the sweetcorn and the white wine and reduce to three tablespoons of liquid.
• 4. Add the cream and simmer for two minutes.
• 5. Remove the sauce from the heat and add the egg yolks, stirring well until the sauce thickens slightly.
• 6. Add the clams and spaghetti.
• 7. Pile onto a plate to serve and garnish with a wedge of lemon. Add Red pepper and parmesan cheese to taste.

CLAMS CARBONARA RECIPE

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the pancetta and cook, stirring occasionally, until lightly browned, for about 3 minutes.
• Stir in the clams, wine, and pepper, then increase the heat to high.
• Cover and cook, shaking the pan occasionally until the clams open for 6 to 10 minutes. Discard any clams that have not opened after.
• Use tongs to transfer the clams to a medium bowl and set aside.
• Scrape the contents of the pan into a large bowl.
• Whisk in the parmesan, egg yolks, and egg into the pan until smooth.
• Add the warm linguine to the parmesan cheese mixture, quickly tossing to coat evenly.
• Stir half of the clams into the pasta.
• Transfer the pasta to a large serving dish and top with the remaining clams.
• Sprinkle with more parmesan cheese and parsley to top.
• Serve hot, and enjoy!

CLAM CARBONARA

Steps:

• Boil pasta to al dente. Reserve 1/2 cup pasta water (plus some extra in case you want it). Drain the pasta.
• Meanwhile, in a small bowl combine the egg yolks with grated cheese.
• In a skillet, sauté the bacon until it is crispy and has rendered fat in the pan.
• Add the onions, and garlic, and sauté until soft and transparent, about 3-5 minutes.
• Add the drained chopped clams (reserving clam juice for another use) and cooked pasta. Cook while stirring for another 1-2 minutes.
• Remove the skillet from the heat. Slowly add the egg mixture while stirring constantly.
• Add 1/2 hot (but not boiling) pasta water and chopped parsley. Season with salt and pepper to taste. Add more pasta water if you would like a thinner sauce.
• Serve with more grated parmesan and pepper at the table.