CREAMY BACON CARBONARA
How do you add to the amazingness of a creamy, cheesy pasta sauce? Just add grated Parmesan cheese and crumbled bacon, of course!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 3 min. or until tender. Add broth and cream cheese; cook 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta. Add to sauce in skillet along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 2 g, Protein 11 g
CREAMY BACON SPAGHETTI PASTA CARBONARA
Spaghetti Carbonara is an easy dish to fix at home. All that creamy sauce, bacon, and pasta? Mama mia!
Provided by Shauna
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook your noodles per package directions and leave in the hot water until ready to add to your skillet.
- In a mixing bowl add your eggs, cream, parmesan, dried parsley flakes, garlic salt, ground black pepper, and minced garlic. Combine your ingredients so that the eggs are all beat together with the other ingredients. I used a hand mixer just to make sure they were all incorporated really good!
- Meanwhile, in a large skillet cook your bacon over medium heat. When done remove from skillet and chop or crumble into small pieces and set aside. And this was the only rare occasion that I didn't pat the bacon with a napkin to remove the grease. I actually wanted a little bit of the grease flavor in the pasta. I know unhealthy.
- Add your onion and mushroom to your hot skillet with a little bit of bacon grease and let cook until onions are tender.
- Once your noodles are done cooking drain all of the water, except for about 2 tablespoons and put the noodles into the skillet with the onions and mushrooms and remove from the burner for a few minutes to let your pan cool down.
- Add the 2 reserved tablespoons of hot noodle liquid to the egg mixture slowly while whisking. Don't add it too fast or you will end up with scrambled eggs which would be bad. Funny, but bad.
- Once you have added the liquid to your eggs you are ready to add your sauce to the noodles. I poured the sauce directly over the noodles in the skillet and turned the burner on med-LOW and kept stirring so that the sauce didn't get too hot in any once place. It's important to warm the sauce up slowly or you will have scrambled eggs in your pasta.
- Now I'm a complete freak and was a little hesitant to make this dish because of the raw eggs in the sauce. The original recipe called for just the noodles into the sauce then it was done... but I cooked mine over med-LOW heat for about 5 minutes until I was sure all of the parmesan cheese was melted and the eggs were done. I did it so slowly enough that I didn't have any problems with my eggs cooking too fast or too much.
- Add your crumbled bacon to the top of your pasta before serving.
- It might sound a little scary to make this but trust me when I say that it was well worth it. This really wasn't hard to make and it really did turn out to be very delicious.
Nutrition Facts : Calories 677 kcal, Carbohydrate 57 g, Protein 28 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 185 mg, Sodium 799 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ITALIAN CARBONARA WITH BACON
Truly authentic Italian carbonara with bacon coal miners' recipe.
Provided by ShaneRyan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 47.5 g, Cholesterol 127.5 mg, Fat 25.2 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 431.2 mg, Sugar 3.5 g
CREAMY SPAGHETTI CARBONARA WITH BOLD BACON FLAVOR
I was seeking a bolder flavor flavor of bacon without increasing the amount of bacon in the recipe. I also wanted a creamy rich sauce without altering the traditional ingredients. The trick was infusing the spaghetti with the bacon flavor using the Fond and whipping the egg whites to increase the body and creaminess of the sauce.
Provided by Barnacle B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp.
- Remove bacon, drain fat and pat bacon dry.
- Add water to frying pan to deglaze and remove Fond. Add this to your spaghetti cooking water.
- Cook Spaghetti to Al Dente in salted bacon water.
- Chop bacon into small pieces.
- Separate egg whites and whip until stiff.
- Add bacon, cheese and broken egg yolks to whipped egg whites.
- Add a little spaghetti water to temper eggs and gently stir to mix.
- Add spaghetti toss and top with flat leaf parsley.
Nutrition Facts : Calories 609.2, Fat 16.4, SaturatedFat 6, Cholesterol 204.1, Sodium 380.7, Carbohydrate 85.9, Fiber 3.6, Sugar 3.3, Protein 26.8
CREAMY AUTHENTIC CARBONARA
I found this recipe in an old cookbook that the SO picked up from Goodwill for me. It's so good (and so fattening) and he LOVES it! You can substitute half and half or light cream for the heavy cream to save on fat and cals, and you can also use bacon instead of the proscuitto as it's quite expensive.
Provided by Sarah L.
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta until al dente.
- While pasta is boiling heat cream until just warm.
- Drain pasta and toss with melted butter.
- Add eggs to cream mixture and stir to combine, then toss with pasta.
- Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 686.7, Fat 41.2, SaturatedFat 23.4, Cholesterol 321.4, Sodium 395.9, Carbohydrate 56.9, Fiber 2.6, Sugar 1.9, Protein 22.7
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