Mama Ashley's Pasta alla Carbonara
Mama Ashley's Pasta alla Carbonara

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Mama Ashley's Pasta alla Carbonara A rich and delicious pasta! We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). The best pasta shapes for carbonara sauce.

To get started with this recipe, we must first prepare a few ingredients. You can have mama ashley's pasta alla carbonara using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mama Ashley's Pasta alla Carbonara:
  1. Make ready 1 half pound uncooked bacon bits
  2. Get 1 tbsp. bacon grease
  3. Make ready 2 tbsp. chopped garlic in oil
  4. Get 3 tbsp. butter
  5. Prepare 1 pound uncooked spaghetti
  6. Take 1 quart Half and Half
  7. Take 1.5 cups FRESH grated parm
  8. Make ready 2 uncooked, scrambled eggs

Spaghetti is typically the pasta used to make this dish. This is the original Spaghetti alla Carbonara recipe from Rome! I am very excited to have published this as I am from Rome and this is one of my. Spaghetti is the usual pasta for alla carbonara.

Steps to make Mama Ashley's Pasta alla Carbonara:
  1. Cook 1 pound spaghetti until al dente. (Not completely cooked, but almost.) Cool pasta and drizzle with a tbsp. olive oil, and set pasta aside.
  2. In large pan, cook bacon bits with bacon grease over med-high heat. Until bacon bits are brick red in color or well done.
  3. Reduce heat, and add garlic. Cook until garlic is browned. (The garlic will burn quickly, so be careful with this step.)
  4. Add 3 tbsp. butter and melt down.
  5. Add about 3/4 of your quart of half and half. Save the rest for reheating the pasta.
  6. Add spaghetti, and bring to boil until it reduces. You want the half and half to rise to the top of the pan, and then reduce. This usually takes around 10-12 minutes.
  7. Remove from heat and add FRESH grated parm.
  8. Once the parm is well mixed in and melted, add 2 raw eggs. (I like to scramble mine before adding)
  9. Enjoy!!!

However, linguine, fettuccine, bucatini and rigatoni can also be used. Rigatoni is the second most popular pasta for carbonara in Rome. The recipe I used is one that my Italian hubby follows. Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, when actually all that is required is eggs and Parmesan to make a lovely creamy sauce.

Above is the way to cook mama ashley's pasta alla carbonara, very simple to make. Do the cooking levels correctly, calm down and use your coronary heart then your cooking might be scrumptious. There are a lot of recipes that you would be able to attempt from this web site, please find what you want. Should you like this recipe please share it with your friends. Joyful cooking.