ooking to ensure that the spaghetti will be hot and ready
t gets hot.
cook spaghetti in boiling, slated water for
Cook the spaghetti in a large pot of
Cook the spaghetti in a large pot of
Cook the spaghetti in boiling salted water for 8-10 mins, until al dente. Drain.
Heat a frying pan and fry the bacon until crispy. Remove half of the bacon from the pan and reserve. Add the spaghetti to the pan and toss. Remove from the heat.
Beat together the eggs, cream and cheese. Pour into the spaghetti and toss. Spoon onto serving plates and sprinkle with the reserved bacon.
Mix eggs, whipping and sour cream, cheese, spices, onion,and garlic in a bowl and set aside.
Boil spaghetti in salted water to al dente.
While the spaghetti is cooking, cube the ham.
When the spaghetti is done, add the cream mixture in a little at a time.
Mix in the ham.
Top with some more parsley.
Cook the spaghetti in boiling salted water for 10 mins. Drain.
Beat the eggs and cream together and season with salt and black pepper. Stir in 2 tbsp Parmesan cheese.
Heat the oil in a large frying pan and fry the bacon until browned. Set aside 2 tbsp bacon, then add the onion and saute for 2 mins. Add the thyme and spaghetti, pour in the egg and cream mixture and heat through. Spoon into dishes, sprinkle with the remaining bacon and Parmesan and garnish with thyme.
Heat the oil in a pan and saute the bacon until crispy, add the garlic and saute for 2 mins. Remove from the pan and drain on paper towels.
Season the eggs with salt and black pepper. Stir in the bacon and cheese. Cook the spaghetti in boiling salted water according to the package instructions. Drain and immediately add to the egg mixture. Toss until the spaghetti is coated. Serve sprinkled with Parmesan.
Cook the spaghetti in boiling salted water for 8 mins, until al dente. Drain.
Heat a frying pan and fry the bacon until crispy. In a bowl, mix the cream, egg yolks and Parmesan. Season with salt and black pepper. Add to the bacon, along with the spaghetti and butter, and mix until the butter is melted. Serve garnished with parsley.
Cook the spaghetti according to package instructions. Heat a frying pan and fry the bacon until crispy. Add the garlic and fry for 1 min. Remove from the heat and stir in the cream, eggs and cheese. Season with salt and black pepper. Add the spaghetti and toss well. Spoon into bowls, sprinkle with the chopped chives and garnish with the whole chives.
o a boil for the spaghetti.
Heat a 3-count
ixture is creamy. Transfer squash carbonara to a serving bowl; garnish
Melt butter and garlic over low heat; keep warm.
Cook spaghetti (have ingredients ready before draining as ingredients need to be poured on hot spaghetti).
After draining spaghetti, remove garlic from butter, then pour over spaghetti and mix. Pour in eggs next and quickly mix.
Sprinkle Parmesan.
Stir again. Add bacon and parsley.
Saute until crisp, bacon, diced.
Pour off all but 3 tablespoons of the fat.
Add to the pan, chopped green pepper and chopped onions.
Cook slowly until the vegetables are tender. Cook spaghetti in a large kettle.
Drain and rinse the spaghetti. Put in the kettle and keep it warm.
Add eggs and Parmesan cheese (or to taste); stir well.
Reheat the bacon and vegetables and stir them into the spaghetti.
Reheat and serve with grated Parmesan cheese.
Serves 6 to 8.
Beat eggs; set aside.
Chop bacon and onion and fry.
Boil spaghetti.
Drain. Add butter and salt and pepper.
Pour bacon and onion over spaghetti; mix.
Pour eggs over spaghetti; mix.
Pour cream over spaghetti; mix.
Serve immediately.
Cook spaghetti al dente , drain.
stir
Cook spaghetti according to package directions; drain and keep warm.
In large frying pan, cook bacon over high heat until golden.
Reduce heat to medium and add onions and garlic, cook 5 minutes.
In medium bowl, mix half and half, milk, whipping cream and egg until well blended.
Toss with spaghetti, add bacon mixture and cook over low heat until thoroughly heated.
Season to taste with salt and pepper.
Sprinkle with Parmesan cheese and parsley.
Serves 6.
Saute onion, garlic and bacon together.
Add wine and broth; cook 10 minutes.
Add defrosted peas; continue cooking over medium heat for 5 more minutes.
Cook spaghetti according to package directions.
Add mixture to spaghetti.
Add egg and cheese; mix well and serve.
While cooking spaghetti, heat ham cubes in small frying pan with olive oil.
Season with ginger and ground pepper, heating through.
Have cheese and beaten eggs set aside, ready to toss into spaghetti (in large mixing bowl) immediately after draining. Add ham to mixture. Serves 4 to 6.
f the Prosciutto.
Cook spaghetti according to directions and drain