Best Charcoal Makers Vermicelli Vermicelli Alla Carbonara Recipes

SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)

Steps:

• In a medium bowl beat the eggs and cream together with a pinch of salt.
• Heat the oil and butter in a large skillet.
• Add the bacon and cook gently until the fat becomes transparent.
• In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
• Drain pasta and add it to the bacon pan; stir well.
• Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
• The eggs will coagulate as they blend with the hot pasta so work quickly.
• Stir until all pasta is coated with the thick yellow cream.
• Stir in the remainder of the cheese and freshly ground pepper to taste.
• Serve at once.

CHARCOAL MAKER'S VERMICELLI (VERMICELLI ALLA CARBONARA)

Steps:

• Pasta:
• Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
• When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate.
• Coordinate with sauce to bring both to completion immediately before serving.
• Sauce:
• Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
• While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
• Immediately place the pasta on the plate and top with the Carbonara sauce.
• Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.

RICK STEIN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook the pasta in salted boiling water until al dente.
• Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
• Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
• Add the garlic and parsley, heat for a few more seconds then remove from the heat.
• Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
• Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
• The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
• Serve with the remaining cheese sprinkled on top.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook the pasta following the instructions on the package.
• Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
• Stir in the garlic and saute for 2 minutes, stirring.
• Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
• Grate the parmesan cheese and stir it into the cream mixture.
• Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated. Do not overcook, or else you will end up with scrambled eggs.
• Season to taste.
• Drain the pasta thoroughly and put into a large serving bowl.
• Pour on the sauce and toss to coat.
• Serve.

CAPELLINI CARBONARA

Steps:

• Heat olive oil and butter in large saute pan over medium heat.
• Add shallots, bacon and prosciutto, cook until lightly browned.
• Add wine and chicken stock, cook for 2 minutes over high heat.
• Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
• Transfer to individual plates and serve.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook the pasta in a large pot of boiling water until tender.
• Meanwhile, in a large frying pan, heat the oil over medium heat.
• Add the pancetta and cook until lightly browned, for 3-4 minutes.
• In a large bowl, beat the eggs with the cream until blended.
• Stir in half a cup of parmigiano cheese and pepper.
• Drain the pasta and pour into the bowl with the egg and cream mixture.
• Toss together.
• Add the pancetta and drippings and toss again to coat well.
• Serve immediately.