Creamy Carbonara Recipe 435 Recipes

CREAMY CARBONARA

Steps:

• Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
• Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
• Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
• Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
• Garnish with more Parmesan cheese if desired and serve immediately.

CREAMY SPAGHETTI CARBONARA

Steps:

• Enjoy.

QUICK AND CREAMY PASTA CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
• Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

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.