THE CREAMIEST NO CREAM CARBONARA PASTA
A super easy Italian Carbonara Pasta Recipe with only 4 ingredients - ready on the table in less than 30 minutes! Learn how to create this mouth-watering Italian dinner that costs less than $10 with plenty left over for lunch.
Provided by Wandercooks
Categories Dinner
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking just as it becomes al dente, because it will keep on cooking in the next few steps. Drain, reserving some pasta water for later.
- Crack the eggs in a small bowl and add the grated cheese. Whisk until evenly blended, then set aside.
- Fry up the bacon or pancetta pieces in a large frying pan over medium heat. No added oil required!
- Transfer the drained pasta into the frying pan with the bacon/pancetta and toss through the bacon using a spoon and fork.
- Reduce the heat to the lowest setting or OFF (important!), then pour in your egg and cheese mixture and quickly toss it through the pasta until evenly coated, so it doesn't scramble.
- Transfer into individual serving bowls and serve immediately. Optional: Garnish with a sprinkling of black pepper and sea salt, and/or some reserved grated cheese.
Nutrition Facts : Carbohydrate 57 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 200 mg, Sodium 1685 mg, Fiber 2 g, Sugar 2 g, Calories 598 kcal, ServingSize 1 serving
PENNE A LA CARBONARA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
ALTERNATIVE PENNE CARBONARA
Make and share this Alternative Penne Carbonara recipe from Food.com.
Provided by Aguslawa
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the pasta and drain it. Heat up the frying pan.
- Mix yoghurt with herbs, egg and chopped ham and onion.
- Put the pasta into the pan and fry for about 2-3 minutes.
- Pour the sauce onto the pasta and mix well. Fry for another 5 minutes.
- Serve while hot.
Nutrition Facts : Calories 296.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 51, Sodium 194.2, Carbohydrate 49.6, Fiber 0.5, Sugar 1.2, Protein 14.2
PENNE ALLA CARBONARA
Make and share this Penne Alla Carbonara recipe from Food.com.
Provided by A la Carte
Categories Penne
Time 24m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
- Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
- Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
- Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
- Finally add the remaining Parmesan and serve.
Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1
CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
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