CARBONARA MUFFINS
Steps:
- Heat oven to 350 degrees F. Lightly coat 8 muffin holes with cooking spray.
- Working in batches, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate; roughly chop when cool. Reserve 1/4 cup of the drippings and wipe out the skillet.
- Heat 2 tablespoons bacon drippings in the skillet over medium heat. Add the mushroom, onion, and garlic and cook, stirring occasionally, until tender and beginning to brown, 3 to 4 minutes.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, thyme, and 1/2 cup Parmesan.
- In a small bowl, whisk together the buttermilk, Alfredo sauce, eggs, scallion, and the remaining 2 tablespoons bacon drippings. Stir in the mushroom mixture.
- Gently stir the wet mixture into the dry mixture along with two-thirds (about 1 1/3 cups) of the chopped bacon. Divide the batter among the muffin cups (about a heaping 1/2 cup per hole) and top with the remaining bacon. Bake for 10 minutes.
- Sprinkle with the remaining 1 1/2 tablespoons Parmesan and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Serve with a salad, if desired.
Nutrition Facts : Calories 401 calories
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
SPAGHETTI CARBONARA
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
- Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.
ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
FETTUCINE CARBONARA
Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Provided by Shannon1975
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
- Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
- Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
More about "carbonara muffins food"
SIMPLE CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
PASTA CARBONARA RECIPES
From allrecipes.com
PASTA CARBONARA | RICARDO
From ricardocuisine.com
10 OF OUR FAVORITE CARBONARA RECIPES | TASTE OF HOME
From tasteofhome.com
CARBONARA MUFFINS | RECIPE | KITCHEN STORIES
From kitchenstories.com
- Preheat oven to 180°C/350°F (convection). Cook spaghetti in salted water according to package instructions. Heat some oil in a frying pan, then fry bacon cubes.
- Whisk eggs, heavy cream, and a part of the Parmesan cheese. Add fried bacon cubes. Season with salt and pepper. Add cooked spaghetti and mix.
- Grease the muffin tin. Twirl spaghetti strands around a fork and place into muffin cups. Sprinkle with the remaining Parmesan cheese, then bake at 180°C/350°F (convection) for approx. 15 – 20 min.
- Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at [email protected] and send us your recipe.
CARBONARA MUFFINS | BARILLA
From barilla.com
Cuisine ItalianServings 2
17 BEST CARBONARA RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
EASY CARBONARA | JAMIE OLIVER
From jamieoliver.com
SPAGHETTI CARBONARA - I AM BAKER
From iambaker.net
AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BREAKFAST CARBONARA MUFFINS | HY-VEE - HY-VEE RECIPES AND IDEAS
From hy-vee.com
CARBONARA MUFFINS – THE KITCHEN MUSE
From thekitchenmuse.ca
CARBONARA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PASTA CARBONARA (THE BEST) | RICARDO
From ricardocuisine.com
CLASSIC CARBONARA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CARBONARA FRITTATA RECIPE IS FABULOUS AND SIMPLE - THE SPRUCE EATS
From thespruceeats.com
CARBONARA | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love