How To make Pesto Carbonara
1/2 lb Bacon
- cut in 1/4-inch slices 1/4 c Fresh basil leaves
5 Garlic cloves
1/2 c Half and half
2 Eggs; beaten
1 c Grated Parmesan cheese
--(freshly grated) 1 lb Vermicelli
In a skillet, fry bacon until lightly brown; drain and set aside. Put basil and garlic into a food processor or blender; process or blend until finely minced. In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese. Cook pasta according to package directions. Drain; immediately add to egg mixture. Cover and let stand for 2 to 3 minutes. Uncover and toss to coat pasta with sauce. Serve immediately. Makes 4 to 6 servings. QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Red Pesto Carbonara Recipe
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Gnocchi Pesto Carbonara
This gnocchi pesto carbonara is comfort food at its finest! Flavor galore here with freshly ground black pepper, grated parmigiano reggiano cheese, rich egg yolks, and basil pesto. Tender potato gnocchi tossed together with a silky-slick, creamy pesto carbonara sauce and crispy pancetta. It's an easy dish that hits the spot!
FULL RECIPE:
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Pasta Carbonara Recipe (with the Whatever Pan) | Italian Recipe | Best Cookware
Ingredients
• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs yolks
• 350g spaghetti
• 50g unsalted butter
• Sea salt
• Freshly ground black pepper
Method
• Put a large saucepan of water on to boil.
• Finely chop the pancetta, finely grate the pecorino cheese and parmesan and mix them together.
• While the spaghetti is cooking, fry the pancetta. Drop unsalted butter into your Whatever Pan and, as soon as the butter has melted, tip in the pancetta.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
• Keep the heat under the pancetta on low. When the pasta is ready, put it in the Whatever Pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
• Beat the 3 large egg yolks in a medium bowl and add the parmesan and pecorino cheese (keeping a small handful back for sprinkling over later).
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.
• Season with pepper and enjoy!
Jean Patrique tools used
• The Whatever Pan
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Thanks for watching the video Pasta Carbonara Recipe
Pesto Carbonara Pasta for the WIN!!
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We couldn't decide between pesto and carbonara so me mixed 'em up.
We pureed spinach ( baby spinach- 5 oz pack sautéed in garlic and olive oil), 10 leaves of basil and 4 Tbsp olive oil then stirred in 1 egg and 2 egg yolks with 1 cup of Parmigiano-Reggiano cheese.
We cooked one pound of dry pasta and saved 1 cup of pasta water. Then we drained the pasta and returned to the pot and slowly stirred in the spinach/basil/egg/cheese mixture. To keep the sauce silky, we added a little of the hot pasta water.
So delicious!!
Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
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Vodka Pesto Carbonara Sauce with Sun Dried Tomatoes
Made with Minor’s Chicken Base