My Fake Pasta Carbonara Recipes

AUTHENTIC PASTA CARBONARA

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

MY FAKE PASTA CARBONARA

Steps:

• Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
• Fry the bacon until well done, crumble into a medium to large bowl.
• Reserve the fat for later use if you'd like.
• Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
• In a medium skillet, brown the sausage over medium heat until cooked through.
• Combine with the bacon/olive mixture and set aside.
• Beat the eggs and cream together until well combined but not frothy.
• Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
• Drain well.
• Remove the baking dish from the oven.
• The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
• Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
• Add the sausage/olive/bacon mixture and parsley, and toss to combine.
• Add the parmesan cheese and toss again to combine.
• Serve immediately.
• This pasta keeps well in the fridge for about 3-4 days.
• This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.

PASTA CARBONARA

Steps:

• Cook spaghetti as directed on package, omitting salt. Combine cream cheese spread, milk and Italian seasoning until blended.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant.Add bacon, pepper and cream cheese mixture; cook and stir 2 to 3 min. or until heated through.
• Drain spaghetti, reserving 1/2 cup of the cooking water. Gradually add reserved water to sauce. Add spaghetti; toss to evenly coat. Add 1/2 cup Parmesan; mix lightly. Transfer to serving bowl; sprinkle with remaining Parmesan and parsley.