carbonara

Well, we’ve dumped our ISP. They came back on line on Tuesday with a really, really weak apology, something to the affect of “we’re sorry for any inconvenience the outage has caused…” What?! They went dark with no notice and there was no way to contact anyone. Their business office is about a mile from my house and there was no one in the office, the doors were locked, and no communications, even to their parent company’s home office in California. Oh, the irony of that was, their parent company, Next Phase Wireless, answered the sales extension with a human who had no information, but the technical support extension was greeted with, “all circuits are busy"!!!! In any case I am able to post again. My blog is hosted elsewhere which is why the

Com o tempo nublado, chuvuso e friozinho...Espaguete cremosinho.Minha versão levíssima para o delicioso Carbonara.. 250 g de espaguete150 g de peito de peru em tiras grossas200 g creme de leite1 gema de ovoOrégano ou sálvia de preferência frescaSal, azeite, noz-moscada, pimenta do reino Preparo Cozinhe o espaguete em água com sal e azeite.Em uma frigieira, refogue o peito de peru no azeite.Misture a gema e o creme de leite. Tempere com sal, noz-moscada e pimenta do reino. Reserve.Retire o espaguete e leve direto para a frigideira. Misture no refogado de peito de peru.Desligue o fogo.Junte o creme ao espaguete e salpique com a erva escolhida. Sirva rápido!

Esta receta la he sacado del libro " Como amasar bien Pizzas", y ha salido una pizza de tamaño familiar, muy rica, y muy facil de hacer, de aqui comen casi 4 personas.Ingredientes:1 receta base de masa de pan1 cebolla200 grs de bacon100 gr de mantequilla4 huevos200 ml de nata liquida150 gr queso parmesano ralladosal y pimientaElaboracion: Hacemos la masa como os explico aqui, y la extendemos en una superficie enharinada, con un cuchillo hacemos varias tiras de un centimetro de ancho, las pintamos con agua y las pegamos alrededor de la masa base, haciendo una pared de 2 cm de altura.Mientras, preparamos el relleno: picamos la cebolla, cortamos el bacon a trocitos. Derretimos la mantequilla en una sarten y añadimos la cebolla y el bacon hasta que se doren.Escurrimos la grasa del relleno. E

You will need-4 Tablespoon Butter8 Slice Bacon; cut in 1/4" strips2 Eggs2 Egg yolks1 Teaspoon Red pepper flakes1 Cup Parmesan cheese1/2 Cup Heavy cream1 Teaspoon SaltBlack pepper1 Pound Spaghetti8 Quarts waterPreparation:Cream soft butter. In another bowl, beat eggs & yolks and whisk untilblended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bringwater & salt to boil in large pot. Meanwhile, fry bacon in skillet overmed heat until crisp. Pour off half of fat and stir in red pepper flakes andcream. Bring cream mixture to simmer and keep warm until spaghetti is done.Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.Coat well. Stir in hot bacon & cream mixture and finally the beaten eggsand cheese. The heat of the pasta will cook

(per 6 persone)Ingredienti:600 gr di bucatini, 250 gr di guanciale di maiale, 5 uova, 3 cucchiai di formaggio parmigiano grattugiato, 3 cucchiai di formaggio pecorino grattugiato, 4 cucchiai d'olio d'oliva, 1 spicchio d'aglio, sale, pepe.Preparazione:Mentre i bucatini stanno lessando in acqua abbondante e ben salata, preparate il sugo. Tagliate il guanciale a dadini e fatelo soffriggere in una larga padella dove nell'olio si sarà già rosolato l'aglio. In una terrina frullate le uova con un pò di sale, il formaggio pecorino grattugiato, e una macinata di pepe nero. Quando i bucatini saranno a cottura al dente, scolateli e versateli in padella nel soffritto. Mescolate molto bene, poi allontanate la padella dalla fiamma e alla pasta condita con il guanciale unite delicatamente, e sempre rimestando, il frullato di uova. Portate in tavola i bucatini caldi sul piatto di servizio, accompagnati da buon parmigiano.

Ingredients200g fettuccine pasta2 slices beef bacon1/2 chopped onion1 tsp of chopped garlic and shallots2 pieces shiitake mushroom3 piece baby asparagus (quartered)1 egg yolk1 tsp grated parmesan cheeseInstructionsCook fettuccine in boiling water according to directions on packet.While pasta is cooking, fry beef bacon until crispy. Set aside.Sauté onion, garlic and shallot in 1 tsp of olive oil.Add mushrooms and asparagus.Combine egg yolk and cheese in a bowl.Drain pasta, toss it with the egg and cheese mix before adding in the mushrooms and asparagus.Top with crispy beef bacon.Season well with black pepper and serve.

Ingredienti:400 gr di spaghetti, 100 gr di pancetta affumicata, 100 gr di panna, 40 gr di grana grattugiato, 4 tuorli d'uovo, sale, pepe.Preparazione:Mettete in una terrina la pancetta tagliata a dadolini, con un paio di cucchiai di acqua. Lasciate cuocere coperto a fuoco bassissimo per 15 minuti. Nel frattempo mettete a bollire in una pentola circa 4 litri d'acqua. Quando bolle, salate e riportate a ebollizione. Versate gli spaghetti e fate riprendere il bollore. Sbattete in una terrina i tuorli d'uovo, unite la panna, il pepe, il grana grattato e aggiustate di sale. A cottura ultimata scolate la pasta, mettetela nella zuppiera e conditela con il preparato di pancetta e con il composto di uova mescolando velocemente perchè non si rapprenda. Servite subito.

Placed in Piazza Campo de' Fiori, Rome, is an old restaurant called La Carbonara. This name has nothing to do with the classic Italian dish Spaghetti alla carbonara.At the beginning of last century there was a coal shop in the neighbourhood. One day the owner of this shop decided to open an inn close to the shop. He called it Il Carbonaro.Later on the inn was moved to Campo de' Fiori square, and the name was changed to La Carbonara. Today it is a pricy type of eating establishment. However, they have a good quality cuisine, specialized in typical Roman Cooking. They serve Penne alla carbonara.Spaghetti cooked alla carbonara is what you cook at home when you are in a hurry. Most international recipes call for cream. The traditional Spaghetti alla carbonara shall never have cream, only pork (pancetta), pasta, eggs, cheese, and black pepper. Pancetta isn´t available at my supermarket. But any good quality bacon will do too.INGREDIENTS:Serves 4* 400-500 g spaghetti* 200 g bacon, cubed*

Tried Carbonara at my office's food court (very small food court, only 5 stalls) Pasta N Grill, as i recalled there were food writers i met in the media events mentioned about it not only once.It was $4 and the portion was just nice for a small-eater like myself.The texture of the pasta is just right and the cream sauce is so creamy!!Melissa said she don't like the minced garlic in it, however i think garlic can enhance the flavour and.... it is good for health? ha.Amelia tried Pasta Planet #01-82 Golden Mile Food Centre, and her Carbonara cost her $4.50 (though the portion is bigger) but i still think my pasta has thicker and creamer sauce... no matter how, i will definitely try the pasta she tried next time.Rating: 7 / 10Pasta N Grill371 Beach Road, KeypointPhone: 9745 0028

Esta receta de pasta carbonara, es de MjMix quien tantas buenas recetas con la Thermomix, yo le añadi un poco mas de nata que la receta original, aqui anoto en las cantidades que hice yo. Sale verdaderamente rica, y es tan facil que mientras se hierve la pasta la salsa ya esta hecha, asi de simple y asi de rapido.Ingredientes:50 gr de mantequilla, 50 gr de aceite, 1 cebolla pequeña,1 diente de ajo, 200 gr bacon a trocitos, 250 mil de nata liquida, sal y pimienta.Pasta la que vosotros queráis, spaghetti, yo en este caso la hice con Tortellini.Queso rallado. Elaboración:Añadimos el aceite y la mantequilla, 4 min, varoma, vel 1.Añadimos la cebolla en 4 trozos y el ajo, troceamos 15 seg, vel 5, echamos el bacon, y programamos 8 minutos, varoma, vel 1 y 1/2, ahora podemos hervir la pasta.Al acabar echamos la nata, sal y pimienta, y programamos 3 min, varoma, vel 1.Echamos la salsa por encima de la pasta y espolvoreamos de queso rallado.

Ingredientes para la masa: 1/2 kg de harina 25 grs de levadura 1 cucharada al ras de sal 250 cc de agua 1 cucharada de aceite de maiz 1 cucharada de azúcar Preparación: Mezclar la levadura con el agua, azúcar, tapar y dejar espumar en un lugar cálido. Poner en un bowl grande la harina, el aceite , agregar la preparación anterior y revolver enérgicamente. Amasar y lograr un bollo liso. Dejar

Así es como mas le gusta la pasta a mi bebe de 17 años, jaja ….le da igual si son hélices, tornillos, espaguetis, tallarines, lo importante es que sean a la carbonara, de esta salsa hay muchas versiones parecidas, aquí tenéis la mía,.. fácil eh?? HÉLICES A LA CARBONARA Ingredientes: 1 paquete de 500 [...]