SPAGHETTI CARBONARA ALA EXPAT
unusual recipe with diced portabella mushrooms, green onions, red pepper flakes and bacon. i used 1% milk since i didn't have cream or half & half on hand and it worked great. in the interest of calories, I usually use the water i cooked the pasta with for the sauce anyways. **Note! I made this recipe using half a box of pasta since that's what I had on hand.** I made it with farfalle and it was great. I use a mix of the hard cheeses I have on hand-parmesan, pecorino, romano, etc.
Provided by Papagayita
Categories European
Time 25m
Yield 2 cups pasta, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- cook bacon until just shy of crisp. Drain on paper towels, reserving 1 T grease to saute onions, garlic, mushrooms. Dice or crumble bacon into small pieces.
- Saute onions, garlic, mushrooms in bacon fat on med to high heat until garlic golden brown and mushrooms cooked, about 5-10 minutes. Add red pepper flakes at last minute.
- Cook pasta until al dente, approx 7 minutes.
- Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce.
- Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.
SPAGHETTI ALA CARBONARA
Steps:
- In a frying pan, heat butter over medium heat. Add the pancetta and cook until lightly browned, about 5 minutes. Remove from the heat and keep warm. In a medium bowl, whisk together the eggs and yolks, then whisk in the cream. Season with plenty of pepper and set aside. In a large pot of boiling salted water, over high heat, cook the pasta until al dente, about 10 minutes. Drain and return to the empty pot in which the pasta was cooked. Stir in the pancetta and it's cooking fat, then add the egg mixture and Parmesan cheese. Toss well, transfer to a warmed bowl and serve immediately. Work quickly after the pasta has been drained so that everything is served piping hot.
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