How To make Bacon& Egg Carbonara
8 oz Sliced bacon (about 10
-slices) cut into 1" squares 8 oz Dry thin pasta, such as
-capellini or vermicelli -- or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream
1/4 c Chopped chives or thinly
-sliced green onions, -including tops 4 Egg yolks
1 c Grated parmesan cheese
In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
How To make Bacon& Egg Carbonara's Videos
Buttery Spaghetti Carbonara Recipe
I love me some Carbonara.
So I've previously done a version of this when my videos were still pretty bad, so here is a retake on how to make this favourite pasta dish at home.
I just made it better with butter :p
#BestChristmasEver
#AnchorPhilippines
#Anchorbutter
Check this out for more information on Anchor Butter and why its the better choice:
RECIPE
1 tbsp olive oil
2 garlic cloves, sliced
75g pancetta, cubed (or bacon)
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
1/3 cup melted butter
Freshly ground black pepper
Nutmeg
1. Fry the garlic in the oil. Discard the garlic. Fry the pancetta.
2. Cook the spaghetti.
3. In a warm bowl, mix the eggs, pecorino, melted butter and parmesan.
4. Put the pasta in the pancetta with a little bit of cooking water.
5. Put the cheese mix with the spaghetti off the fire. Stir in some cooking water.
6. Serve immediately with some black pepper and nutmeg.
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Creamy Bacon and Mushroom Carbonara (Filipino Style )
Bacon and Mushroom Carbonara Recipe
Details:
Ingredients:
1 lb. Spaghetti
1 Knorr Beef Cube
6 ounces bacon chopped
1 4 oz. can button mushroom, sliced
1/2 cup grated Parmesan cheese
21 ounces all-purpose cream
5 cloves garlic minced
2 tablespoons parsley minced
3 quarts water
2 teaspoons salt
Instructions:
Pour water in a deep cooking pot. Let boil.
Add salt. Put the spaghetti into the pot. Cook the spaghetti according to the time indicated in the package instructions. Remove the spaghetti from the cooking pot. Drain the water. Set aside.
Prepare the sauce by heating a clean cooking pot. Add bacon and cook in medium heat until the bacon fat gets extracted. Continue to cook until the texture of the bacon becomes crispy.
Remove the bacon from the pot and place in a clean bowl. Set aside. Discard the bacon fat or keep for future use. Leave 2 to 3 tablespoons of bacon fat in the pot.
Using the remaining bacon fat (oil), saute garlic until light brown. Add mushrooms. Cook for 30 seconds.
Add Knorr Beef Cube. Crush the cube and cook for another 30 seconds while continuously stirring.
Pour the all-purpose cream into the pot. Stir and cook for 3 to 4 minutes.
Add Parmesan cheese and half of the cooked bacon into the pot. Stir until smooth.
Arrange some pasta in a large bowl. Pour Carbonara sauce over the pasta. Sprinkle some bacon and chopped parsley. Toss until all ingredients are well blended.
Transfer to a serving plate. Top with more Parmesan cheese, bacon, and chopped parsley.
Serve. Share and enjoy!
my first time making carbonara
#shorts #cooking #food #carbonara #delicious
my carbonara attempt #1
Italian pasta carbonara|pasta with bacon and egg|how to make home made carbonara|Gioia
All you need:
*2 eggs
*250 gms. Pasta (optional)
*Bacon stripes
#italianpastacarbonara#pastawithbaconandegg#ofwsagitnangsilangan #homemadecarbonara#easypastawithbaconandegg
How to Make Classic Carbonara | Jamie Oliver
Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!
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TAMARI MISO CARBONARA [RECIPE]
This pasta dish combines two of my fave cuisines! Japanese and Italian! It’s not a traditional take, but it was SO delicious!! So savoury, full of umami! Yum????
I use @sanjtamari for all my soy sauce needs, particularly the organic 25% less sodium tamari. Since this dish includes a few sources of sodium, I picked all reduced sodium ingredients, and lightly salted the pasta water.
1 serving:
Ingredients:
-2 tsp tamari (reduced sodium)
-1 tsp white miso (reduced sodium)
-1 whole egg
-1 egg yolk
-1 tbsp Parmesan cheese
-3 slices of bacon (reduced sodium)
-100 g spaghetti of choice
-garnish with parsley & furikake
Method:
-cut the bacon into 1/4” strips
-sauté the bacon until golden brown and crispy, set aside and strain on a sheet of paper towel.
-boil pasta in lightly salted water until Al dente
-as pasta cooks, combine tamari, miso, eggs, Parmesan cheese in a bowl
-once pasta finishes cooking, transfer DIRECTLY to the pan. The goal is to pull some pasta water to the pan as well, so please no straining! Reserve some of the starchy water if sauce is too thick
-immediately after pasta is transferred to the pan, add the sauce mixture to the pan ASAP and stir stir stir!! The goal is to allow the residual heat of the pan and pasta to thicken up the egg mixture without cooking the eggs. We don’t want scrambled eggs!
-plate and garnish with fresh Italian parsley and furikake!
Done!
#pasta #pastarecipe #carbonara #miso