Recipe: Perfect Pasta for Lunch! My Family's Favorite Pasta Carbonara

Pasta for Lunch! My Family's Favorite Pasta Carbonara. Taste Delicious, Italian-Inspired Pasta Recipes From Classico. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Spaghetti Carbonara has been a family favorite in my own home since my children were small, and I've tinkered with it for years, first eliminating the wine, then the cream, and finally learning that the real trick is to gently warm your eggs before adding them to the pasta, ensuring that they lightly coat each strand in their velvety sauce.

Remove from heat and quickly add the yolks, one at a time, stirring after each addition. This is yet another dish that comes from my amazing brother-in-law, Nick (the Italian cuisine master). You might recall seeing his name attached to the delicious Nick's Authentic Italian Spaghetti in another post. You can cook Pasta for Lunch! My Family's Favorite Pasta Carbonara using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Pasta for Lunch! My Family's Favorite Pasta Carbonara

1. You need 100 grams of Pasta.
2. You need 1 tbsp of to 1 liter of water Salt.
3. You need 1 of ●Egg yolk.
4. Prepare 70 ml of ●Heavy cream (or heavy cream and milk).
5. You need 1 tbsp of ●Grated cheese.
6. Prepare 1 of ●Rough ground black pepper.
7. You need 2 slice of Bacon.
8. You need 1 clove of Garlic (optional).
9. Prepare 3 of to 4 tablespoons Olive oil.
10. You need 1 of Rough grounded black pepper.

Nick lived in Italy for a couple years and brought back some awesome recipes, including this recipe for Spaghetti Carbonara! Cook pasta in a pot to al dente according to package instruction. Place a strainer in a large metal bowl. Arrange in reserved skillet and drizzle with a little oil.

Pasta for Lunch! My Family's Favorite Pasta Carbonara step by step

1. Put all the ingredients marked ● into a mixing bowl and whisk well. A generous amount of black pepper should be good for seasoning. Slice bacon into 1 cm strips..
2. Bring a large pot of water to a boil and add salt. Cook the pasta for 1 to 2 minutes less than instructed on the package..
3. When you're halfway through cooking the pasta, heat olive oil and the garlic in the skillet until fragrant and then sauté the bacon..
4. Drain the pasta in a colander when it's done. Toss into the pan from Step 3 and combine briskly..
5. When the pasta is coated well with oil, transfer into the bowl from Step 1 and combine with the sauce thoroughly. Tipe: It's done when the sauce is slowly cooked to a creamy texture..
6. When the sauce is still watery at Step 5, toss back into the pan and mix briskly over low heat..
7. Serve immediately, garnished with black pepper and it's done!.
8. Authentic variation using a bowl: Prepare a large mixing bowl (larger than the bowl from Step 1, so that you can pour the pasta cooking water in later). Follow Steps 1-3..
9. When the pasta is cooked, drain the pasta in a colander. Pour water into the larger bowl in the bottom to heat later..
10. Follow Steps 3 and 4..
11. Put everything together into the reserved bowl with the sauce from Step 1....
12. Toss briskly with the sauce in a double boiler. It's done when the spaghetti is well coated in the creamy sauce! (See Helpful Hints.).

Set over medium heat and cook, stirring occasionally, until lightly golden brown and starting to. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois This traditional pasta e fagioli recipe (commonly referred to as pasta fazool) was passed down from a native Italian.