Eggless Spaghetti Carbonara California Pizza Kitchen Recipes

CREAMY CARBONARA (NO EGG)

Steps:

• Bring a large pot of water to boil, add a generous amount of salt to the pot and the pasta. Cook according to packet instructions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
• Meanwhile, heat oil and butter in a frying pan on medium heat. Add onion, bacon and mushrooms to the pan and cook, stirring, for 5 minutes or until the bacon is crisp and mushrooms are tender.
• Reduce heat to low, then add cream, 1/4 cup of reserved pasta water and the cooked penne pasta and cook, stirring regularly, until the liquid has reduced into a thick creamy sauce. Remove the frying pan from heat and add a good handful of shredded parmesan cheese, tossing through the pasta.
• Serve immediately with extra parmesan cheese on top and garnish with chopped parsley, if desired.

SPAGHETTI ALLA CARBONARA

Steps:

• In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
• In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
• Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
• Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
• Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

SPAGHETTI CARBONARA PIE

Steps:

• Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
• Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
• Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
• Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
• Drain the pasta well and let cool slightly.
• In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
• Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
• Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
• Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
• Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
• Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
• Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
• Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
• To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
• If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
• Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
• About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
• Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
• Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
• For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
• Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
• If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
• Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
• For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
• To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.