Angel Hair Carbonara Skillet Food

FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS

Steps:

• Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
• Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
• Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

GREEK YOGURT CARBONARA

Steps:

• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
• Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

ANGEL HAIR CARBONARA SKILLET

Steps:

• In large skillet, bring water, milk and margarine or butter to a boil; reduce heat to medium.
• Slowly stir in pasta, seasonings, and onion. Separate pasta with a fork, if needed. Return to a boil. Boil uncovered 3 minutes. Add peas; continue boiling 1 to 2 minutes or until pasta is tender, stirring frequently.
• Remove skillet from heat. (Sauce will be thin.) Stir in ham and sour cream. Let stand 3 to 5 minutes for sauce to thicken.