CREAMY CARBONARA
This Creamy Carbonara recipe is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make at home.
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
- Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
- Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
- Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
- Garnish with more Parmesan cheese if desired and serve immediately.
Nutrition Facts : Calories 721 kcal, Carbohydrate 49 g, Protein 31 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 190 mg, Sodium 939 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
EASY CARBONARA SAUCE
Quick way to make a really tasty carbonara-style pasta sauce. Serve over cooked pasta.
Provided by Brigette Anderson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.
- Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.9 g, Cholesterol 32.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 760.9 mg, Sugar 3.7 g
CARBONARA SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
- 2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.
- 3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese.
EASY CREAMY CARBONARO SAUCE
This is a rich delicious pasta dish that can be served at a pot luck or dinner for two. Fresh basil can be used instead of dried and if watching calories you can substitute 10% table cream for whipping cream
Provided by Tarra1
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice onions and bacon and pan fry until bacon almost crisp halfway through add garlic.
- Drain fat.
- Add tomatoes and basil and bring to boil then allow to simmer 30 minutes.
- Ad cream and cheese and allow to heat through.
- Serve and season over pasta of your choice.
- Great with crusty bread for sauce sopping.
Nutrition Facts : Calories 590.7, Fat 48.1, SaturatedFat 22.3, Cholesterol 115.9, Sodium 741.9, Carbohydrate 26.9, Fiber 4.7, Sugar 12.2, Protein 16.7
QUICK AND CREAMY PASTA CARBONARA
This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.
Provided by Big Daddy Cooks
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
- Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.
Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g
LEARN TO MAKE SPAGHETTI CARBONARA
Master this hearty pasta dish and you'll never be stuck for a quick supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 734 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 3 milligram of sodium
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