Bacon Feta Carbonara Recipes

Bacon Feta Carbonara

Ingredients of Bacon Feta Carbonara

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghettini 12 oz. 340 g

Whipping cream 1/2 cup 125 mL

Egg yolk (large) 2 2

Olive (or cooking) oil 1 tsp 5 mL

Bacon slices , diced 4 4

Garlic clove, minced 1 1

Ground nutmeg 1/8 tsp. 0.5 mL

Pepper 1/8 tsp. 0.5 mL

Crumbled feta cheese 3/4 cup 175 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Bacon Feta Carbonara

Combine water and salt in Dutch oven. Being to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return to same pot.

Meanwhile, whisk cream and egg yolks in small bowl until combined. Set aside.

Heat olive oil in large fruing pan on medium. Add bacon Cook, stirring occasionally, until crisp.

Add next 3 ingredients. Heat and stir for 1 minute. Reduce hrat to medium-low. Add pasta. Toos to coat. Add reserved cooking water to cream mixture. Stir. Add to frying pan. Toss to coat.

Add feta and Parmesan cheese. Toss. Serve immediately. Makes about 6 cups (1.5 L)

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Bacon Mushroom Spirals Recipes

Bacon Mushroom Spirals

Ingredients of Bacon Mushroom Spirals

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Cavatappi pasta 4 cups 1 L

Egg yolk (large), fork-beaten 2 2

Grated Parmesan cheese 1/2 cup 125 mL

Coarsely ground pepper 1/2 tsp 2 mL

Bacon slice, diced 8 8

Slice fresh brown (or white) mushrooms 3 cup 750 mL

Dried crushed chilies (optional) 1/2 tsp. 2 mL

Evaporated milk 1 cup 250 mL

Chopped fresh parsley, for garnish

How to Bacon Mushroom Spirals

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil,uncovered , for 10 - 12 minutes, striring occasionally, until tender but frim. Drain, reserving 1/2 cup (125 mL) cooking water.

Meanwhile, combine next 3 ingredients in small bowl. Set aside.

Cook bacon in large frying pan on medium-high, striring occasionally,until almost crisp. Drain all but 1 tbsp. (15 mL) drippings. Reduce heat to medium. Add mushrooms and chilies. Cook for about 5 minutes, striring occasionally, until liquid has evaporated.

Add evaporated milk. Reduce heat to medium-low. Ciik for about 5 minutes, striring occasionally, until mixture thickens. Add pasta, reserved cooking water and egg mixture. Heat and stir for 1 minute.

Sprinkle with parsley. Makes about 6 cups (1.5 L)

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