BACON CARBONARA PASTA
Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes.
Provided by Sabrina Snyder
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Carbohydrate 61 g, Protein 27 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1035 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g
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
ITALIAN EGG BAKE
We used to raise our own chickens, so I always had plenty of eggs on hand for weekly brunch or supper dishes. This recipe is a combination of some of my favorite flavors and one my husband really enjoys. I freeze a pint jar or two of sliced chives from my garden during the summer months so we can enjoy them in recipes like this all year long. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a greased 8-in. square baking dish, layer half of each of the following: bread, basil, tomatoes, bacon and cheese. Repeat layers., In a small bowl, whisk eggs, milk, garlic, salt and pepper. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Sprinkle with chives. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 236 calories, Fat 13g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
ITALIAN STYLE BACON & EGGS
DH & I both love breakfast more than any other meal. This breakfast or brunch recipe by Anna Martini from her "Pasta & Pizza Cookbook" is so good & unlike any other I have seen. I admit to having expanded it a bit, so I hope you will try it & enjoy the outcome. :-)
Provided by twissis
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
- Cook spaghetti in boiling salted water.
- Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
- When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
- Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
- Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.
Nutrition Facts : Calories 407.5, Fat 15.3, SaturatedFat 6, Cholesterol 205.6, Sodium 334.7, Carbohydrate 45.6, Fiber 2.4, Sugar 3.1, Protein 20.7
ITALIAN EGGS WITH BACON
I am not too fond of eggs just by themselves. This is a great way to make plain eggs extraordinary. (The cook time includes the cooking time for the bacon.)
Provided by FDADELKARIM
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Bacon:.
- Preheat the oven to 400 degrees. Line a baking pan with foil then place the 6 pieces of bacon on the foil, not touching. Cook in the oven for 15 minutes. Finely chop 3 pieces of the bacon & save the rest for later. (I use my food processor).
- Eggs:.
- Place 2 eggs in a small mixing bowl. Then add 1 tbsp milk, a small amount of salt & pepper, 1 pinch of Italian seasoning, & 1/4 tsp parmesan cheese. Whisk together then add 2 tbsp Italian cheese blend & bacon, stir.
- Heat 1/2 tbsp butter in a small frying pan. Pour the egg mixture into the pan & cook on medium heat.
- As the bottom becomes stiff, slightly lift each corner to allow the uncooked egg to pour to the bottom of the pan. Continue to do this until the eggs are just about done. With a spatula turn the egg over & cook the other side, only needs 1-2 minutes to finish.
- Use the rest of the ingredients to make a second helping. Serve Hot.
Nutrition Facts : Calories 315.4, Fat 26.8, SaturatedFat 10.8, Cholesterol 406.1, Sodium 406.5, Carbohydrate 1.6, Sugar 0.4, Protein 16.1
CHEESY ITALIAN BACON & EGG BAKE
Ready for a new favorite brunchtime egg bake? This could be the one. Get out the bacon, tomato and Italian cheeses and give it a try.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spread half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with half each of the onions, bacon, garlic, mozzarella and parmesan; cover with ricotta. Repeat layers of onions, bacon, garlic, mozzarella and parmesan.
- Whisk eggs and milk until blended; stir in tomatoes and seasonings. Pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
- Bake 50 min. to 1 hour or until center is set and top is golden brown.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
ITALIAN EGGS
Make and share this Italian Eggs recipe from Food.com.
Provided by Sara 76
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
- Stir until well heated.
- Add beaten egg yolks and seasoning.
- Cook this mixture until it becomes creamy, stirring all the time.
- Serve on buttered toast, and sprinkle parsley on top.
Nutrition Facts : Calories 201.2, Fat 16.5, SaturatedFat 9.2, Cholesterol 198.4, Sodium 428.6, Carbohydrate 7.2, Fiber 1.3, Sugar 3.1, Protein 7.2
BACON AND EGG SPAGHETTI
I found this recipe in an old Italian cookbook. It's really easy to make and best of all it will be absolutely DEMOLISHED at the table. Especially by the kids. Enjoy!
Provided by Brett Lee
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring some salted water to the boil in a large pot for cooking the spaghetti.
- In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
- Slice the bacon rashers into small cubes or thin strips if you prefer.
- Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
- In a large skillet over a medium high heat pour the olive oil and add the garlic.
- While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
- After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
- When the bacon's cooked remove garlic cloves and turn down to a low heat.
- Cook spaghetti to packet instructions (al dente) and drain.
- In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
- Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
- Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
- Serve with piping hot garlic or herb bread-- YUM!
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