How to Make Authentic Pasta Carbonara | The Stay At Home Chef

Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.

What is the origin of pasta carbonara?
Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes from. The word carbonara in Italian has to do with charcoal so many theories of the origin involve coal miners making the dish. However it came to be, the popularity of the dish increased throughout Italy and spread throughout the world after World War II.
How to reheat pasta carbonara:
It is best to reheat pasta carbonara over the stove, and not in the microwave. Toss pasta in a skillet over medium-high heat for about 5 minutes until heated through. If the pasta appears dry, add olive oil 1 teaspoon at a time until the pasta no longer looks dry.

INGREDIENTS

1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta, diced
4 egg yolks
2 whole eggs
1 1/2 cups grated pecorino romano cheese, divided
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley, to garnish

INSTRUCTIONS

1. Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.

2. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.

3. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.

4. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.

5. Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

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Four Cheese Tortellini with Italian Sausage Recipe EASY

Here’s another Easy 30 minute meal recipe, using Four Cheese Tortellini Pasta, & Italian Sausage.. This Meal is perfect to make on a busy weekday, when your in a hurry.. Or just looking to throw a Meal together on the go.. this Recipe is perfect!
Enjoy.

Four Cheese Tortellini Pasta Recipe can be found here..

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Playing around in my kitchen with different recipe is also my hobby. I love lasagna and was wondering how will it taste with if I make it with influence of Indian spices and here is my experiment is how turn out. I named it chutney veggie lasagna as it reflect Indian flavors in it and i kinda like it to read it that way

For detail ingredients and printable recipe please click here http://www.crazy4veggie.com/chutney-veggie-lasanga-fusion-recipe/

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Today I would like to share with you my spaghetti with fresh tomatoes and mozzarella recipe.

Written recipe: http://orsararecipes.net/spaghetti-with-fresh-tomatoes-and-mozzarella-recipe

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AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO, i decided to make a new version of: how to make the pizza dough for the house but this time with DRY YEAST, and most important, with all ingredients that you can find in your local store, very easy to make and very simple, i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like also please when you make this neapolitan pizza # me on insta.
Recipe for this pizza dough dough

WATER 1L.
DRY YEAST 5 GR.
HONEY 5GR.
FLOUR 1500KG
SALT 25GR.
OLIVE OIL 50GR.

ITALIAN
DOPO AVER FATTO IL PIZZA PER IL VIDEO DELLA CASA, ho deciso di fare una nuova versione di: come preparare l’impasto della pizza per la casa ma questa volta con il LIEVITO SECCO e, cosa più importante, con tutti gli ingredienti che puoi trovare nel tuo negozio locale , molto facile da realizzare e molto semplice, spero che ti piaccia il video e per favore solo se puoi iscriverti e condividere con i tuoi amici ovunque e lasciare un like anche per favore quando fai questa pizza napoletana # me su insta.
Ricetta per questo impasto per pizza
ACQUA 1L.
LIEVITO SECCO 5 GR.
MIELE 5GR.
FARINA 1500KG
SALE 25GR.
OLIO DI OLIVA 50GR.

CHINESE
在為房子視頻製作比薩餅之後，我決定製作一個新版本：如何為房子製作披薩麵團，但這一次是乾酵母，最重要的是，你可以在當地商店找到所有食材 ，非常容易製作，非常簡單，我希望你喜歡這個視頻，如果你可以訂閱並與你的朋友分享，並留下一個像:)請當你在insta上製作這個那不勒斯的披薩#me時。
食譜為這個披薩麵團
水1L。
幹酵母5 GR。
HONEY 5GR。
麵粉1500KG
鹽25GR。
橄欖油50GR。

ARABIC
-بعد أن قمت بصنع دجاج البيتزا للفيديو ، قررت عمل نسخة جديدة من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة مع DRY YEAST ، والأهم من ذلك ، مع جميع المكونات التي يمكنك العثور عليها في المتجر المحلي الخاص بك ، من السهل جدا لجعل وبسيط جدا ، وآمل أن تكونوا مثل الفيديو والرجاء فقط إذا كان يمكنك الاشتراك ومشاركتها مع أصدقائك في كل مكان وترك مثل أيضا يرجى عند جعل هذه البيتزا نابولي # لي على إنستا.
وصفة لعجين البيتزا هذا
الماء 1 لتر.
DRY YEAST 5 GR.
العسل 5GR.
FLOUR 1500KG
SALT 25GR.
زيت الزيتون 50GR.

SPANISH
DESPUÉS DE HACER LA PIZZA PARA EL VÍDEO DE LA CASA, decidí hacer una nueva versión de: cómo hacer la masa de pizza para la casa, pero esta vez con AYUNA SECA, y lo más importante, con todos los ingredientes que puede encontrar en su tienda local , muy fácil de hacer y muy simple, espero que te guste el video y por favor solo si puedes suscribirte y compartirlo con tus amigos en todas partes y dejar un me gusta también por favor cuando hagas esta pizza napolitana #me on insta.
Receta para esta masa de pizza
AGUA 1L.
YEAST SECO 5 GR.
MIEL 5GR.
HARINA DE 1500 KG
SAL 25GR.
ACEITE DE OLIVA 50GR.

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This Tortellini Alla Panna is made using fresh tortellini making it a fast and amazing recipe. It’s made with bacon, mushroom, cheese and a herb white wine cream sauce. If you like Alfredo pasta or Carbonara then you will absolutely love this. Use the tortellini filling you enjoy such as cheese, veal etc. Enjoy my Tortellini Alla Panna! Please comment and let me know! Chef Joel.

Get full recipe here http://www.recipe30.com

The post Tortellini Alla Panna with Bacon, Mushroom in a cream sauce (VIDEO) appeared first on Italian Recipe Videos.

Who does not love Tiramisu!? It is a classic for a reason. I make mine with Amaretto liqueur. Trust me, it’s the best way.
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A trained chef, entrepreneur and ‘King of the Jungle’ Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.

“Gino D’Acampo” “Good Food” learn fish taste flavour cuisine italy “Essential Ingredients” recipes chef “pasta sauces” “italian cooking” starter “main course” dessert antipasti insalata biscetta spaghetti amaretto “gino dicampo” “gino dacampo”

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Giada’s Cioppino is a recipe for the books!

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710

Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

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Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

Veal (or Pork) MEATBALL LASAGNE from Scratch /Italian restaurant recipe

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The Oh She Glows Cookbook is quickly becoming my new favourite cookbook! I’ve tried about two dozen recipes so far and have loved 99% of them! This Italian Marinated Mushroom recipe tops the list of favourites. I highly recommend checking out this book!

Stay tuned for more recipe reviews!

Ingredients:
2 pounds mushroom caps
2 tablespoons olive oil
1/2 cup shallots (I used sweet onion instead)
2 large cloves minced garlic
1/3 cup fresh parsley (I used fresh thyme instead)
1/2 teaspoon dried thyme
2 tablespoons oil
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 tablespoons balsamic vinegar

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