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

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Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mama ashley's pasta alla carbonara. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mama Ashley's Pasta alla Carbonara is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Mama Ashley's Pasta alla Carbonara is something that I have loved my whole life.

Mangiare spaghetti alla carbonara recipe real spaghetti carbonara cucinara in camper cooking in camper COME CUCINARE SPAGHETTI ALLA CARBONARA SPAGHETTI. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in. Spaghetti alla Carbonara is a traditional Roman pasta dish.

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

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

Do you ever make it at home? Italian Spaghetti alla Carbonara is a pasta dish that everybody should know how to make at home! Follow my tips and you'll only need a few staple ingredients to make the easiest, creamiest, cheesiest Carbonara of your life. This classic Italian dish is said to have been named for coal miners around Rome, because the black specks of pepper resemble coal dust.

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!!!

A variation of Pasta carbonara using fresh pasta along with sliced artichokes. An olive oil-poached egg tops the pasta before serving. When pasta has cooled slightly, toss with a mixture of eggs, Pecorino Romano cheese and freshly cracked black pepper. Toss with the crispy pork and get busy twirling up forkfuls of delicious pasta! Get the recipe for Spaghetti alla Carbonara: the Traditional Italian Recipe.

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