How to Make Pasta Carbonara for One - Easy and Delicious
Rich and indulgent pasta carbonara that's made with just a few ingredients! Ready in minutes!
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
???? INGREDIENTS
1 large egg
1 tablespoon grated Parmesan cheese , plus more for topping
⅛ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 piece thick bacon (or use 2 thin slices of bacon)
2 ounces dry spaghetti (2-ounces of dry spaghetti is approximately the same diameter of a quarter)
1 clove garlic , sliced
1 tablespoon chopped parsley (optional for garnish)
???? INSTRUCTIONS
1) In a small bowl, whisk together the egg, 1 tablespoon of grated Parmesan cheese, salt, and black pepper and set it aside to use later.
2) Next, cook the bacon in a medium-sized skillet over medium heat. Remove the bacon and drain on a paper towel-lined plate and set it aside.
3) Bring a medium-sized pot of water to a boil. Add the spaghetti to the boiling water. Let the pasta cook for 8 - 10 minutes, or until the pasta is al dente - tender, yet firm. Drain the pasta, reserving ½ cup of the pasta water to use in the sauce.
4) Return the skillet to the stove and heat for 30 seconds on medium heat, you should still have a little of the bacon drippings in the pan. Add the sliced garlic to the pan and cook for 1 minute. Add the hot pasta to the pan and toss for 30 seconds. Remove the pan from the heat.
5) Add a little of the pasta water to the pan, stirring constantly to cool the pan off. When the pan stops sizzling, slowly add the egg and cheese mixture into the pasta a little at a time, whisking quickly until the eggs thicken, but do not scramble.
The hot pasta and the gentle heat from the already warm pan is what sets the eggs to create the velvety sauce.
6) If needed, thin out the sauce with a bit of the reserved pasta water, a little at a time, until it reaches your desired consistency. You will likely not use all of the saved pasta water to thin the sauce.
If the heat from the pan and from the cooked pasta does not quite set the eggs, you can heat the pan again over low heat and toss the pasta until cooked.
7) Crumble the cooked bacon and add it to the pasta. Toss to distribute. Taste and add additional salt, if necessary. Transfer pasta to a bowl and top with additional Parmesan and chopped parsley. Enjoy hot.
???? Expert Tips
A) Have all of your ingredients ready when you begin to cook. This dish cooks quickly.
B) Take the pan off the heat when you add in the egg mixture. The gentle heat from the already warm pan is what sets the eggs to create the velvety sauce.
C) You want to add hot noodles to the pan. The heat from the pasta and from the pan cooks the sauce.
D) Keep the pasta moving, use tongs or a spoon to continuously mix the pasta with the eggs.
E) You will likely not use all of the saved pasta water to thin the sauce. Just add a little at a time until you reach the consistency you like.
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⭐ Cookware items used can be found on One Dish Kitchen's Store page:
00:00 Introduction
00:18 Set out ingredients
00:25 Mix egg, cheese, salt, and pepper
00:45 Cook the bacon
00:57 Cook the pasta
01:24 Cook garlic in pan
01:36 Add hot pasta to pan and toss
01:40 Remove pan from heat and add pasta water
01:50 Add egg mixture to pasta in pan
02:06 Transfer pasta to bowl and top with crumble bacon
02:15 Top with cheese and parsley
02:23 Wrap Up
???? Thank you for watching!
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How to Make Pasta - Without a Machine
Learn how to make pasta WITHOUT a machine. Homemade pasta is easy to make with a few ingredients you already have at home and the best part is, you don't need a machine or any expensive equipment. For this basic pasta recipe, all you need is flour, eggs, oil and salt. If you head to the grocery store and see that there is no pasta, don't stress, don't panic, just take a few extra minutes and make some chewy, delicious pasta at home for yourself or your loved ones.
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BASIC PASTA DOUGH RECIPE
2 cups flour
3 eggs
1 tbsp olive oil
1 tsp salt
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So, don't worry! Just make your own pasta at home, it's super easy I swear and cooking is a great way to pass the time while you're self isolating.
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Traditional Italian: Creamy 3-Cheese Toasted Walnut Pasta
Sue Mallick with Food City presents a fresh recipe for Creamy 3-Cheese Toasted Walnut Pasta at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
1 lb dried tri-color pasta; 2/3 cup ricotta cheese; 1/2 cup crumbled gorgonzola cheese; 1/4 cup shredded parmesan cheese; 2 tbsp softened butter; 3/4 cup thawed frozen peas; 3/4 cup toasted and chopped walnuts; 1/2 tsp salt; 1/2 tsp pepper
Cook pasta; drain, reserving 1/4 cup of hot cooking liquid. In a bowl, stir together Ricotta, Gorgonzola, and Parmesan, plus butter. Stir in peas, walnuts, salt and pepper. Quickly stir in reserved cooking liquid, add to hot pasta Toss to coat all ingredients.
Summer harvest Ricotta pasta toss | Milk Calendar 2013 recipe
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Place pasta in a large serving bowl Toss with pesto tomato sauce Top with grated Parmesan cheese
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Pesto Pasta Recipe - By Vahchef @ vahrehvah.com
cooked pasta any of your choice cook with some fresh herbs and chopped onions,garlic in olive oil and mixed with homemade pesto sauce. Toss with hot pasta and grated Parmesan cheese, then serve up hot.
Ingredients:
Pasta 200 g
Salt
Cream 2 tb
Pesto sauce 1 tb
Parmesan cheese 1ts
Directions:
Heat water in a pan add salt, pasta, once comes boil drain them.
Heat a pan add water of boil pasta, cream, salt, cook this for a minutes add boiled pasta, toss them, add home made pesto sauce and toss it, sprinkle some parmesan cheese and serve hot.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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