Best Farfalline Pasta Carbonara Recipes

Jamie Olivers Pasta Carbonara image

Provided by Karen Elizabeth

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

455 g farfalle pasta (bowtie pasta)
1 egg
100 ml double cream
sea salt
fresh ground black pepper
12 slices pancetta or 12 slices smoked streaky bacon, roughly sliced
1 cup fresh peas or 1 cup frozen peas
2 sprigs of fresh mint, leaves picked
freshly grated parmesan cheese

Steps:

Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
Whisk the egg in a bowl with the cream, salt and pepper.
Put the pancetta or bacon into a second pan and cook until crispy and golden.
When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
When cooked, drain in a colander, saving a little of the cooking water.
Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
The pasta will actually cook the egg enough to give you a silky smooth sauce.
Toss together and loosen with a little of the reserved cooking water if necessary.
Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Farfalline Pasta Carbonara image

Provided by Duskie Estes

Yield Makes 6 (main course) servings

Number Of Ingredients 6

6 slices good-quality bacon (5 ounces)
1 pound farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs (preferably organic)
1 cup grated Parmigiano-Reggiano plus additional for sprinkling
1/2 teaspoon kosher salt

Steps:

Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.