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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mama ashley's pasta alla carbonara. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mama Ashley's Pasta alla Carbonara A rich and delicious pasta! The best pasta shapes for carbonara sauce. Carbonara sauce wants long pasta and spaghetti are your shapes of choice.

Mama Ashley's Pasta alla Carbonara is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mama Ashley's Pasta alla Carbonara is something that I have loved my whole life.

To begin with this recipe, we must 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.

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. Prepare 2 tbsp. chopped garlic in oil
  4. Make ready 3 tbsp. butter
  5. Get 1 pound uncooked spaghetti
  6. Take 1 quart Half and Half
  7. Prepare 1.5 cups FRESH grated parm
  8. Prepare 2 uncooked, scrambled eggs

Macaroni and cheese—also called mac 'n' cheese in the US, macaroni cheese in the United Kingdom —is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables. Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or. 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.

Instructions 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!!!

Add some black pepper and pancetta and you have a super tasty yet easy supper. Spaghetti is the usual pasta for alla carbonara. 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.

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