Marcella Hazans Spaghetti Carbonara Recipes

MARCELLA HAZAN'S SPAGHETTI CARBONARA RECIPE - (3.7/5)

Steps:

• Bring a large pot of salted water to boil. Meanwhile, cut the pancetta or bacon into strips not quite 1/4-inch wide. Lightly mash the garlic with a knife handle, enough to split the cloves and loosen the skin; discard the skin. Place the garlic and olive oil in a skillet and turn the heat to medium-high. When the garlic turns a deep gold, about 2 minutes, remove it and discard. Place the strips of pancetta or bacon in the pan and cook until they just begin to crisp at the edges, stirring often, about 5 minutes. Add the wine and let it bubble away for 1 to 2 minutes, then turn the heat off. Add the spaghetti to the boiling water, and cook until al dente, about 8 to 10 minutes. Drain. Break the eggs into the serving bowl in which you'll be tossing the pasta. Beat them lightly with a fork, then add the Romano and Parmigiano-Reggiano, a liberal grinding of pepper and the chopped parsley. Mix thoroughly. Add the spaghetti to the bowl and toss rapidly, coating the strands well. Briefly reheat the pancetta or bacon over high heat, turn the entire contents into the bowl of spaghetti and toss thoroughly again. Serve at once. This recipe yields 6 servings. Each serving: 417 calories; 620 mg sodium; 98 mg cholesterol; 24 grams fat; 8 grams saturated fat; 28 grams carbohydrates; 19 grams protein; 1.69 grams fiber. Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

MARCELLA HAZAN'S SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to boil. Lightly mash the garlic with a knife handle (enough to split the cloves and loosen the skin). Discard the skin. Place the whole garlic cloves & olive oil in a skillet and turn the heat to medium high. When the garlic turns a deep gold, about two minutes, remove it and discard. Please the pancetta in the pan and cook until just begins to crisp at the edges, stirring often, about five minutes. Add the wine and let it bubble away for 1 to 2 minutes then turn the heat off. Add the spaghetti to the boiling water and cook until al dente about 8 to 10 minutes. Drain. Break the eggs into a serving bowl and beat them lightly with a fork then add the Romano and Parmegiano- Reggiano, a liberal grinding a pepper and the chopped parsley. Mix thoroughly. Add the spaghetti to the bowl and toss rapidly - coating the strands well. briefly reheat the pancetta over high heat and turn the entire contents into the bowl of spaghetti and toss thoroughly. Serve at once.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.