Best Blt Pasta Carbonara Recipes

BLT PASTA CARBONARA

Steps:

• Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.
• Bring a large pot of lightly salted water to a boil.
• Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.
• Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.
• Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.
• Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

BLT-STYLE CARBONARA PASTA

Steps:

• Bring a large pot of water to a boil. Score an "X" into the tomato skin, place it in the boiling water to a count of 30, then remove it to a bowl of ice water with tongs or a spider. Peel, seed and chop the tomato and reserve. Salt the boiling water and cook the pasta to al dente. Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining the pasta. Meanwhile, heat a pan over medium to medium-high heat with the EVOO. Add the bacon, speck or pancetta, and cook until almost crisp. Add the leeks, garlic and chili and stir for a couple of minutes, then add the wine and reduce by half. Add the parsley and tomato and reduce the heat to low. When the pasta is about ready, add about 1/2 cup starchy water to the eggs yolks while beating them with a fork to temper them. Toss the pasta with the bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should smoothly cover the pasta). Serve with Pecorino at the table for passing

BLT-STYLE CARBONARA PASTA

Steps:

• Bring a large pot of water to a boil
• Score an X into tomato skin, place in boiling water to a count of 30, then remove to a bowl of ice water with tongs or spider
• Peel, seed and chop tomato and reserve
• Salt boiling water and cook pasta to al dente
• Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining pasta
• Meanwhile, heat a pan over medium to medium-high heat with EVOO
• Add bacon, speck or pancetta, and cook until almost crisp
• Add leeks, garlic and chili, stir a couple of minutes then add wine and reduce by half
• Add parsley and tomatoes, and reduce heat to low
• When pasta is about ready, add about 1/2 cup starchy water to the eggs while beating them with a fork to temper them
• Toss pasta with bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should cover pasta smoothly)
• Serve with Pecorino at the table for passing