serves four
400 grams penne
4 sausages
8 slices streaky bacon
1 onion, finely chopped
3 large egg yolks
4 tablespoons single cream
85 grams parmesan, finely grated
small bunch parsley, finely chopped
Cook the pasta following pack
instructions. Meanwhile, squeeze
the meat out of the sausage
casings and, with damp or lightly
oiled hands, roll into small-ish balls.
Heat a frying pan and cook the
bacon until really
crispy. Remove and keep warm.
Fry the sausage balls until golden
and cooked through, remove and
keep warm (a low oven is good for
this). Cook the onion in the fat from
the bacon and sausage balls (tip
some out if you need to) until soft.
In a small bowl, mix the egg yolks,
cream, most of the Parmesan and
most of the parsley with lots of
black pepper and a pinch of salt.
Drain the pasta, reserving a ladle
of water. Tip the pasta back into
the pan, off the heat, and add the
egg mix, onions and sausage balls.
Mix well, adding some pasta water
until you have a sauce that coats
the pasta. Tip into bowls, scatter
over the remaining parsley and
Parmesan, and top with the bacon.
bacon recipe source: Lucy Netherton, Good Food magazine, BBC, April 2013
Showing posts with label carbonara. Show all posts
Showing posts with label carbonara. Show all posts
Tuesday, August 25, 2015
Tuesday, July 15, 2014
3354. ORECCHIETTE CARBONARA with BACON and LEEKS
makes four servings
4 applewood-smoked bacon slices, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces
10 oz. orecchiette (little ear-shaped pasta) or small shells
2 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese plus additional for serving
1 tablespoon chopped fresh Italian parsley
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
bacon recipe source: Jeanne Thiel Kelley, Bon Appétit.com
4 applewood-smoked bacon slices, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces
10 oz. orecchiette (little ear-shaped pasta) or small shells
2 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese plus additional for serving
1 tablespoon chopped fresh Italian parsley
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
bacon recipe source: Jeanne Thiel Kelley, Bon Appétit.com
Sunday, September 25, 2011
2331. SOBA CARBONARA with EDAMAME, BACON and BAY SCALLOPS
makes four servings
12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil
Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.
Prepare the carbonara sauce (recipe below). Add bacon and chives.
On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.
Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.
Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.
Serve at once warm, at room temperature or chilled.
For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.
Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.
bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130
12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil
Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.
Prepare the carbonara sauce (recipe below). Add bacon and chives.
On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.
Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.
Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.
Serve at once warm, at room temperature or chilled.
For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.
Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.
bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130
Sunday, May 06, 2007
726. FETTUCCINE CARBONARA with GORGONZOLA
makes 6 (first-course) or 4 (main-course) servings
1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley
Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.
courtesy of: Andiamo! Ristorante, San Diego, California / Bon Appétit, November 2000
1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley
Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.
courtesy of: Andiamo! Ristorante, San Diego, California / Bon Appétit, November 2000
Thursday, May 25, 2006
382. MACARONI and CHEESE CARBONARA
makes 10 servings
3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas
Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.
Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.
Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.
courtesy of: Post-Gazette, Pittsburgh, Pennsylvania
3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas
Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.
Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.
Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.
courtesy of: Post-Gazette, Pittsburgh, Pennsylvania
Sunday, April 16, 2006
343. CINNAMON-BACON-PANCETTA CARBONARA
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
courtesy of: Giada De Laurentiis, Everyday Italian, http://www.foodnetwork.com
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
courtesy of: Giada De Laurentiis, Everyday Italian, http://www.foodnetwork.com
Saturday, March 11, 2006
307. PASTA CARBONARA
makes enough carbonara sauce for 2 small portions or 1 large portion of pasta
Tagliatelle (or linguine or any pasta you like for that matter) for one or two people
2 egg yolks
½ cup of heavy cream
¾ cups grated parmesan cheese
as much bacon or pancetta as you wish to have
chopped parsley (optional)
additional grated parmesan
salt and pepper
Dice your bacon and cook according to desired crispness. (or dice after cooking if you prefer)
Drain on paper towel. Reserve the bacon grease.
Mix 2 egg yolks with 1/2 cup of heavy cream and 3/4 cup of grated parmesan cheese.
Add salt and pepper to taste.
Cook your noodles and strain, reserving some of the starchy water.
Put the noodles back in your saucepan and add a teaspoon or two of the bacon grease to coat the noodles (this prevents the cream sauce from soaking right into the noodles).
Add your egg mixture to the noodles and combine well. If the sauce is too thick add a bit of your reserved starchy water. This is all dependent on how you like it.
Mix in your bacon bits right into the sauce and noodles or pile them on top as I did.
Serve it up in a bowl or two and sprinkle with additional parmesan, chopped parsley and freshly ground pepper to taste.
courtesy of: Michèle at Oswego Tea, Paris, France
Tagliatelle (or linguine or any pasta you like for that matter) for one or two people
2 egg yolks
½ cup of heavy cream
¾ cups grated parmesan cheese
as much bacon or pancetta as you wish to have
chopped parsley (optional)
additional grated parmesan
salt and pepper
Dice your bacon and cook according to desired crispness. (or dice after cooking if you prefer)
Drain on paper towel. Reserve the bacon grease.
Mix 2 egg yolks with 1/2 cup of heavy cream and 3/4 cup of grated parmesan cheese.
Add salt and pepper to taste.
Cook your noodles and strain, reserving some of the starchy water.
Put the noodles back in your saucepan and add a teaspoon or two of the bacon grease to coat the noodles (this prevents the cream sauce from soaking right into the noodles).
Add your egg mixture to the noodles and combine well. If the sauce is too thick add a bit of your reserved starchy water. This is all dependent on how you like it.
Mix in your bacon bits right into the sauce and noodles or pile them on top as I did.
Serve it up in a bowl or two and sprinkle with additional parmesan, chopped parsley and freshly ground pepper to taste.
courtesy of: Michèle at Oswego Tea, Paris, France
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