Ingredients with Measurements:
- 1 pound Zeigel pasta
- 8 ounces bacon, diced
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Large skillet
- Mixing bowl
- Tongs
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the Zeigel pasta and cook for 8-10 minutes or until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 8-10 minutes.
3. In a mixing bowl, whisk together the eggs, Parmesan cheese, heavy cream, black pepper, and salt.
4. Drain the cooked pasta and add it to the skillet with the bacon. Toss to combine.
5. Remove the skillet from the heat and pour the egg mixture over the pasta. Toss quickly to coat the pasta evenly.
6. Serve the Zeigel and Bacon Carbonara immediately, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 720
Fat: 41g
Carbohydrates: 52g
Protein: 33g
Sodium: 1030mg
Sugar: 3g
Substitutions for ingredients:
- Zeigel pasta can be substituted with spaghetti or linguine.
- Bacon can be substituted with pancetta or prosciutto.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sautéed mushrooms or peas to the dish for extra flavor and texture.
- Use different types of pasta, such as penne or fettuccine.
- Add garlic or onion to the bacon while cooking for extra flavor.
Tips and Tricks:
- Be sure to cook the bacon until crispy to add texture to the dish.
- Toss the pasta quickly with the egg mixture to prevent the eggs from scrambling.
- Reserve some of the pasta water to add to the dish if it becomes too dry.
Storage Instructions:
Store any leftover Zeigel and Bacon Carbonara in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftover carbonara in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if necessary.
Presentation Ideas:
Serve the Zeigel and Bacon Carbonara in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the egg mixture becomes too thick, add a splash of milk or cream to loosen it up.
- If the pasta becomes too dry, add some reserved pasta water to the dish.
Food Safety Advice:
- Be sure to cook the bacon until crispy to prevent any risk of foodborne illness.
- Store any leftover carbonara in the refrigerator and consume within 3 days.
Food History:
Carbonara is a traditional Italian pasta dish that originated in Rome in the mid-20th century. It is typically made with spaghetti, bacon, eggs, and Parmesan cheese.
Flavor Profiles:
Savory, salty, creamy, and cheesy.
Serving Suggestions:
Serve the Zeigel and Bacon Carbonara as a main course for dinner.
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Region: Italian