LEEK AND BACON CARBONARA
Provided by Sarah Walker Caron
Time 15m
Number Of Ingredients 7
Steps:
- Heat a pot of salted water over high heat on the stove for the pasta.
- While the water is heating up, cook the bacon in a large skillet set over medium heat until browned. Remove with a slotted spoon to a paper towel lined plate. Add the leeks and cook, stirring occasionally, until softened (about 3-4 minutes). Remove with a slotted spoon to a paper towel lined plate.
- Cook the pasta according to package directions.
- Whisk together the eggs, salt and red pepper flakes.
- Once the pasta has been cooked and drained, toss it immediately with the bacon and leeks. Then, add the egg mixture and stir vigorously until combined in the pasta pot set over low heat. The egg mixture will become creamy. Add the cheese a little at a time, tossing vigorously until fully combined. Taste and season as desired with salt.
- Enjoy immediately.
THE CREAMIEST NO CREAM CARBONARA PASTA
A super easy Italian Carbonara Pasta Recipe with only 4 ingredients - ready on the table in less than 30 minutes! Learn how to create this mouth-watering Italian dinner that costs less than $10 with plenty left over for lunch.
Provided by Wandercooks
Categories Dinner
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking just as it becomes al dente, because it will keep on cooking in the next few steps. Drain, reserving some pasta water for later.
- Crack the eggs in a small bowl and add the grated cheese. Whisk until evenly blended, then set aside.
- Fry up the bacon or pancetta pieces in a large frying pan over medium heat. No added oil required!
- Transfer the drained pasta into the frying pan with the bacon/pancetta and toss through the bacon using a spoon and fork.
- Reduce the heat to the lowest setting or OFF (important!), then pour in your egg and cheese mixture and quickly toss it through the pasta until evenly coated, so it doesn't scramble.
- Transfer into individual serving bowls and serve immediately. Optional: Garnish with a sprinkling of black pepper and sea salt, and/or some reserved grated cheese.
Nutrition Facts : Carbohydrate 57 g, Protein 38 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 200 mg, Sodium 1685 mg, Fiber 2 g, Sugar 2 g, Calories 598 kcal, ServingSize 1 serving
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
LEEK, BACON AND MUSHROOM CARBONARA (NO CREAM)
Adapted from a Jamie Oliver recipe, adding bacon and mushrooms. Original recipe used spaghetti, but I prefer fettuccini. It doesn't really matter what you use, it's still delicious!
Provided by Baz231
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bacon into 1cm squares, and cut the mushrooms into 1.5 to 2 cm chunks. Trim, wash and finely slice the leeks, Peel and mince the garlic (or use 4 tsps. of pre-minced garlic from a jar). Pick the thyme leaves from the stalks, if using fresh. Trim, wash and finely slice the leeks.
- In a large casserole dish or saucepan, fry the bacon over medium/low heat with a 1/2 tablespoon of oil for a few minutes. Then turn the heat up to medium/high and add the rest of the oil (1 tblsp). Once the oil has heated, add the mushrooms and sauté for 5 minutes or so. Remove the bacon and mushrooms and set aside.
- Add the butter to the pan and when melted, add the leeks, garlic and thyme. Stir around, (wiping up any bits of bacon and mushroom stuck to the pan) and sauté for a few minutes. Add 400ml of hot water, cover, bring to boil and then turn the heat to low. Simmer gently for 30 mins, stirring occasionally to prevent sticking. (Add more water if it gets dry and sticks.).
- After 30 minutes of simmering the leeks, stir in the bacon and mushrooms, cover again and continue to simmer on low for another 10 mins while you cook the pasta, stirring occasionally to prevent sticking. (Remove the lid to reduce the mixture if it looks too wet, and add more water if it gets dry and sticks.).
- While the leek, bacon and mushrooms continue to simmer, cook the pasta in a large pan according to the packet instructions, then drain, reserving a half a cup or so of the starchy cooking water.
- Season the leeks, bacon and mushrooms with sea salt and cracked black pepper and toss the drained pasta into the pan with the leeks etc. Stir thoroughly and set aside for 2 minutes, off the heat, to cool slightly, while you grate the cheese and lightly beat the eggs in a large mug (if the pan's too hot, it'll scramble the eggs; get it right and it'll be smooth, silky and deliciously elegant).
- Stir the cheese into the beaten egg mixture and add a splash of reserved cooking water to loosen the mixture. Pour the mixture over the pasta, tossing vigorously (the egg will cook in the residual heat). Adjust the consistency with extra cooking water, if needed.
- Serve in bowls with extra parmesan (and cracked black pepper, if you like).
Nutrition Facts : Calories 205.9, Fat 14.1, SaturatedFat 5.9, Cholesterol 95.7, Sodium 621.7, Carbohydrate 7, Fiber 0.9, Sugar 2, Protein 13.5
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
CREAMY HAM, LEEK & MUSHROOM SPAGHETTI
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
- Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium
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BACON AND MUSHROOM CARBONARA - CARRIE'S KITCHEN
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5/5 (9)Category Main Course, PastaCuisine ItalianCalories 674 per serving
- Boil a large pot of salted water and cook your pasta till al dente. Reserve a cup of the water before you drain the pasta.
- Meanwhile, heat a non-stick frying pan over a medium to high heat and fry your bacon until crispy- you don't need oil. When crispy (but before it starts to burn) take out of the pan and set aside, preferably on some kitchen roll to keep them crispy.
- Add the garlic to the frying pan (again, you shouldn't need any oil - the mushrooms will cook in the bacon fat) stir for a minute then add the mushrooms.
- Stir the mushrooms regularly for 5-8 minutes as you prepare the sauce - crack the yolks into a bowl or small jug and add the grated cheese. Season with a dash of salt, the herbs and a very generous crack of black pepper then whisk together.
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