Creamy Carbonara With Bacon Recipe 455 Food

THE ULTIMATE CREAMY CHICKEN CARBONARA

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
• Remove bacon from pan with slotted spoon and drain.
• Drain fat from skillet, reserving 1 tablespoon in the pan.
• Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
• Stir in spaghetti, chicken, cheese and whipping cream.
• Cook, stirring occasionally, until heated through.
• Toss with bacon.

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

CREAMY BACON PASTA CARBONARA

Steps:

• 1. Cook your noodles per package directions. Beat the eggs, cream, Parmesan, parsley, salt, pepper, garlic salt and the red pepper together in a bowl. I just used a fork.
• 2. Fry the bacon until crisp, then crumble and set aside.
• 3. With 1 -2 Tbsp. bacon grease, saute the onion. garlic and the mushrooms until the onions are translucent.
• 4. Drain the pasta and while still warm, add to the onions,garlic and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. Make sure you cook on low, so as not to have scrambled eggs.
• 5. Crumble the crisp bacon over the top & serve with additional Parmesan. Add a loaf of Crusty French bread and a salad.

CREAMY DREAMY BACON CARBONARA

Steps:

• 1. Cut the bacon into approximately 1/2" strips and fry over medium heat.
• 2. In the meantime, cook the fettuccine according to package directions.
• 3. When the bacon is almost done, add the garlic and cook about 1 minute. Add the cream and salt and pepper to the pan with bacon and garlic. Simmer until thick and creamy.
• 4. Whisk together the eggs and Parmesan in a small bowl.
• 5. When the pasta is cooked, drain and add it to the pan with the bacon and cream sauce. Stir to combine. Add the egg and Parmesan to the pan and stir again. Serve immediately with more Parmesan sprinkled on top, if desired.

LEARN TO MAKE SPAGHETTI CARBONARA

Steps:

• Bring a large, deep pan of salted water to the boil. Plunge the spaghetti into the water, stir well and cook, following pack instructions. Aim for 'al dente': cooked, but retaining some bite in the middle. Take a few strands out of the water with a spaghetti spoon or tongs 1-2 mins before the end of the cooking time and bite into it. Repeat until you think it is properly cooked.
• Meanwhile, heat the olive oil in a frying pan. When hot, tip in the pancetta. Fry over a medium heat until the fat in the meat has melted down into the pan and the meat has turned lightly golden. Be careful not to crisp the pancetta too much; it will be cooked a little bit more later on in the recipe. Remove from the heat and set aside.
• Crack two of the eggs into a mixing bowl. Separate the yolk from the third egg: gently crack the side of the shell and, using both hands, slowly open it into two halves over a separate bowl - you want to keep the yolk in one of the halves. Tip the yolk from one shell half to the other and repeat until all the egg white has fallen into the bowl below, taking care not to crack the yolk on any rough shell edges. Tip the yolk in with the other eggs and beat together, along with the double cream, parmesan and some seasoning.
• Add the garlic to the pancetta and return the frying pan to hob. Fry over high heat for 1 min or until garlic is cooked and pancetta warmed through. Meanwhile, drain the spaghetti. Tip back into the hot saucepan off the heat. Pour egg mixture over pasta, followed by hot pancetta, garlic, any fat and oils. Toss quickly and thoroughly with spaghetti spoon or tongs. Mix until it has thickened to a smooth, creamy sauce. Serve with extra cheese and freshly ground pepper.

SPAGHETTI BACON CARBONARA IN LIGHT CREAM

Steps:

• Prepared pasta according to package, drain.
• In large skillet heat olive oil and butter.
• Add chives, bacon, cream and parmessan cheese.
• Constantly whisk until cheese is well mix with the cream.
• Season with salt and freshly grind black pepper, let it simmer for a few minutes.
• Place pasta on serving platter and top with bacon carbonara sauce.
• Add some ground black pepper and decorate with fresh basil leaves.

PASTA CARBONARA WITH BACON

Steps:

• Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
• Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
• Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.