SPAGHETTI CARBONARA RECIPE - NYT COOKING
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http//schema.org, Calories 513, UnsaturatedFatContent 11 grams, CarbohydrateContent 64 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 20 grams, SaturatedFatContent 6 grams, SodiumContent 339 milligrams, SugarContent 3 grams, TransFatContent 0 grams
BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
Provided by David Tanis
Total Time 10 minutes
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http//schema.org, Calories 1268, UnsaturatedFatContent 28 grams, CarbohydrateContent 95 grams, FatContent 93 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 58 grams, SodiumContent 658 milligrams, SugarContent 0 grams, TransFatContent 4 grams
MARDI GRAS RECIPES FOR YOUR NEXT CELEBRATION - THE NEW ...
From nytimes.com
18 RECIPES YOU SHOULD LEARN BY HEART - THE NEW YORK TIMES
From nytimes.com
FAST NO KNEAD BREAD, FASTER DUTCH OVEN ... - JENNY CAN COOK
From jennycancook.com
AMAZON.COM: LODGE CAST IRON DEEP SKILLET, PRE-SEASONED, 1…
From amazon.com
AMAZON.COM: KOIOS 800-WATT/ 12-SPEED IMMERSION HAND ...
From amazon.com
FOOD THREAD: SOUS VIDE, OR NOT SOUS VIDE, THAT IS THE QUESTION
From acecomments.mu.nu
FOOD THREAD: RIB HUBRIS? RIB NEMESIS?
From acecomments.mu.nu
MARDI GRAS RECIPES FOR YOUR NEXT CELEBRATION - THE NEW ...
From nytimes.com
18 RECIPES YOU SHOULD LEARN BY HEART - THE NEW YORK TIMES
From nytimes.com
FAST NO KNEAD BREAD, FASTER DUTCH OVEN ... - JENNY CAN COOK
From jennycancook.com
AMAZON.COM: LODGE CAST IRON DEEP SKILLET, PRE-SEASONED, 1…
From amazon.com
AMAZON.COM: KOIOS 800-WATT/ 12-SPEED IMMERSION HAND ...
From amazon.com
FOOD THREAD: SOUS VIDE, OR NOT SOUS VIDE, THAT IS THE QUESTION
From acecomments.mu.nu
FOOD THREAD: RIB HUBRIS? RIB NEMESIS?
From acecomments.mu.nu
FOOD THREAD: SOUS VIDE, OR NOT SOUS VIDE, THAT IS THE QUESTION
From acecomments.mu.nu
FOOD THREAD: RIB HUBRIS? RIB NEMESIS?
From acecomments.mu.nu