Spaghetti Carbonara with Tomatoes and Olives
968 بار بازدید -
2 سال پیش
-
A tangy, more dynamic version
A tangy, more dynamic version of the classic!
If you want classic carbonara, check out this recipe at Food Wishes: Food Wishes Recipes - Spaghetti alla ...
Recipe: (serves 2)
4-5 eggs
1 cup grated parmesan (or any other hard cheese) (3/4 + 1/4)
1/3 cup minced raw bacon
1 cup cherry tomatoes, cut in half
1/3 cup minced black olives
Up to 1 tsp freshly ground black pepper
Salt to taste
Enough spaghetti for 2 people.
(I know, it’s impossible to measure. For me, it’s usually a big fistful, but it might be different for you.)
PREP:
(Beginner cooks, do this before you start cooking. If you’re more advanced, do these steps while the bacon is rendering and the pasta water is coming to the boil to save time.)
1. Beat the eggs together in a bowl, then stir in 3/4 of the cup of grated parmesan.
2. Cut your bacon into a very small dice.
3. Roughly cut the tomatoes into inch-sized pieces.
4. Mince the olives
COOK:
1. Put a medium-sized pot of water on a burner on high. Add a hefty pinch of salt.
2. In a large skillet (nonstick works well for this) cook your bacon on medium-low heat until a lot of fat cooks out of it.
3. Spoon off most of the bacon fat until there’s only about a teaspoon left in the pan.
4. Add the tomatoes and olives to the pan along with a sprinkle of black pepper. (*only do this step if your pasta water is boiling!)
4.5. Add the spaghetti to the pasta water and cook 1-2 minutes LESS than the package directions. (*only do this step if your bacon is rendered!)
5. Stir the bacon-tomato-olive mixture occasionally and stir the pasta occasionally.
6. When the pasta is 1-2 minutes undercooked, remove 1 cup of pasta water and set it aside.
7. Turn the bacon-tomato-olive skillet burner down to low.
8. Drain the pasta
9. Add the pasta to the skillet with the bacon-tomato-olive mixture and give it a good stir to coat.
10. Pour HALF of the pasta water (about half a cup) into the egg-cheese mixture, stirring rapidly.
11. Pour the egg-cheese-pasta water mixture into the skillet with the spaghetti-bacon-tomato-olive mixture and stir constantly for 1-2 minutes, adding extra pasta water as needed until the sauce is thick and smooth.
12. Taste the pasta and season with salt and pepper as needed.
13. Serve the carbonara with the remaining 1/4 of parmesan cheese and more black pepper sprinkled on top.
Support me on Patreon: Patreon: sarahlovesfood
Onetime donation to my rent: https://paypal.me/PrettyTranslator/
I have a kofi now! https://ko-fi.com/sarahmoon
Anime Translation Channel: sarahktranslate
Learn Japanese with me! @sarahmoonjapanese
My husband's gaming channel: @nekomancer666
Email: [email protected]
Twitter: Twitter: SarahKTranslate
Facebook: Facebook: sarahklovesfood
Disclaimers: all opinions are my own, sponsors are acknowledged. Links in the description are typically affiliate links that let you help support the channel at no extra cost.
If you want classic carbonara, check out this recipe at Food Wishes: Food Wishes Recipes - Spaghetti alla ...
Recipe: (serves 2)
4-5 eggs
1 cup grated parmesan (or any other hard cheese) (3/4 + 1/4)
1/3 cup minced raw bacon
1 cup cherry tomatoes, cut in half
1/3 cup minced black olives
Up to 1 tsp freshly ground black pepper
Salt to taste
Enough spaghetti for 2 people.
(I know, it’s impossible to measure. For me, it’s usually a big fistful, but it might be different for you.)
PREP:
(Beginner cooks, do this before you start cooking. If you’re more advanced, do these steps while the bacon is rendering and the pasta water is coming to the boil to save time.)
1. Beat the eggs together in a bowl, then stir in 3/4 of the cup of grated parmesan.
2. Cut your bacon into a very small dice.
3. Roughly cut the tomatoes into inch-sized pieces.
4. Mince the olives
COOK:
1. Put a medium-sized pot of water on a burner on high. Add a hefty pinch of salt.
2. In a large skillet (nonstick works well for this) cook your bacon on medium-low heat until a lot of fat cooks out of it.
3. Spoon off most of the bacon fat until there’s only about a teaspoon left in the pan.
4. Add the tomatoes and olives to the pan along with a sprinkle of black pepper. (*only do this step if your pasta water is boiling!)
4.5. Add the spaghetti to the pasta water and cook 1-2 minutes LESS than the package directions. (*only do this step if your bacon is rendered!)
5. Stir the bacon-tomato-olive mixture occasionally and stir the pasta occasionally.
6. When the pasta is 1-2 minutes undercooked, remove 1 cup of pasta water and set it aside.
7. Turn the bacon-tomato-olive skillet burner down to low.
8. Drain the pasta
9. Add the pasta to the skillet with the bacon-tomato-olive mixture and give it a good stir to coat.
10. Pour HALF of the pasta water (about half a cup) into the egg-cheese mixture, stirring rapidly.
11. Pour the egg-cheese-pasta water mixture into the skillet with the spaghetti-bacon-tomato-olive mixture and stir constantly for 1-2 minutes, adding extra pasta water as needed until the sauce is thick and smooth.
12. Taste the pasta and season with salt and pepper as needed.
13. Serve the carbonara with the remaining 1/4 of parmesan cheese and more black pepper sprinkled on top.
Support me on Patreon: Patreon: sarahlovesfood
Onetime donation to my rent: https://paypal.me/PrettyTranslator/
I have a kofi now! https://ko-fi.com/sarahmoon
Anime Translation Channel: sarahktranslate
Learn Japanese with me! @sarahmoonjapanese
My husband's gaming channel: @nekomancer666
Email: [email protected]
Twitter: Twitter: SarahKTranslate
Facebook: Facebook: sarahklovesfood
Disclaimers: all opinions are my own, sponsors are acknowledged. Links in the description are typically affiliate links that let you help support the channel at no extra cost.
2 سال پیش
در تاریخ 1401/06/12 منتشر شده
است.
968
بـار بازدید شده