CHARCOAL MAKER'S VERMICELLI (VERMICELLI ALLA CARBONARA)
Vermicelli pasta with a pasta sauce from ham, bacon, onion, mushrooms, eggs and cheese. Extremely rich and filling I bought a copy of a book, Massey's Food and Wine Index when I was in the Navy. It had no recipes just descriptions of dishes, flavors, and basic ingredients. I used it and memories of Spaghetti alla Carbonara and other Itallian pastas to make-up this variation.
Provided by docholliday
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pasta:
- Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
- When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate.
- Coordinate with sauce to bring both to completion immediately before serving.
- Sauce:
- Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
- While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
- Immediately place the pasta on the plate and top with the Carbonara sauce.
- Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.
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Girma Melese
[email protected]I'm allergic to eggs, so I had to make a few substitutions. I used olive oil instead of butter and vegan parmesan cheese. It turned out great!
The infinite eye of the cosmos
[email protected]This recipe is way too complicated. I would recommend finding a simpler recipe for carbonara.
Claudio Kekana
[email protected]The pasta was overcooked and the sauce was too runny. I would recommend following the recipe more carefully next time.
Devilz Demon
[email protected]I found this recipe to be a bit bland. I would recommend adding more salt and pepper to taste.
Shyam thapa
[email protected]This pasta was a bit too rich for my taste, but it was still very good. I would recommend using less guanciale and egg yolks next time.
Cloud The Alien
[email protected]I'm not a huge fan of carbonara, but this recipe changed my mind. The guanciale and egg sauce are so delicious together, and the pasta is cooked perfectly. I will definitely be making this again.
Umair Danish
[email protected]This is the best carbonara I've ever had! The guanciale is crispy and flavorful, and the sauce is creamy and rich. I will definitely be making this again.
Abraham Tumbey
[email protected]I followed the recipe exactly and it turned out great! The pasta was cooked perfectly and the sauce was so flavorful. I would definitely recommend this recipe to anyone who loves a good carbonara.
Mdshohelrana
[email protected]This pasta is amazing! The guanciale adds a wonderful depth of flavor and the egg sauce is so creamy and delicious. I will definitely be making this again and again.
Khawar Gill
[email protected]I've been making this dish for years and it's always a crowd-pleaser. It's the perfect balance of richness and flavor.
Mohamed EH
[email protected]This is my go-to pasta recipe when I'm short on time but still want a delicious and satisfying meal. It's so easy to make and always turns out perfectly.
Angela Esor
[email protected]I tried this recipe last night and it was a hit with my family! They loved the smoky flavor of the guanciale and the creamy texture of the sauce. I will definitely be making this again.
yosfe khan
[email protected]This pasta dish is a true delight! The combination of crispy guanciale, velvety egg sauce, and perfectly cooked vermicelli is simply irresistible. I highly recommend using high-quality ingredients, especially the guanciale and eggs, to elevate the fl