PASTA CARBONARA
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the water in a large pasta pot and bring it to a boil over medium heat.
- Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
PASTA CARBONARA
Make tasty Pasta Carbonara with this recipe that takes out a lot of the prep work. Carbonara has never been easier than this delicious take on a classic.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt. Combine cream cheese spread, milk and Italian seasoning until blended.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant.Add bacon, pepper and cream cheese mixture; cook and stir 2 to 3 min. or until heated through.
- Drain spaghetti, reserving 1/2 cup of the cooking water. Gradually add reserved water to sauce. Add spaghetti; toss to evenly coat. Add 1/2 cup Parmesan; mix lightly. Transfer to serving bowl; sprinkle with remaining Parmesan and parsley.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 45 g, Fiber 2 g, Sugar 2 g, Protein 16 g
QUICK CREAMY TASTY CARBONARA
Really quick and very very tasty carbonnara recipe
Provided by lukewild1982
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
- As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
- By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
- Add some olive oil to the saute pan, once the oil is warm add the bacon.
- Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
- Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
- Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
- Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata
PASTA CARBONARA
Ree Drummond's delicious recipe for Pasta Carbonara couldn't be easier to make. It's also the perfect dish to make for your family during the colder months.
Categories main dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
- In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
- When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
- Serve immediately with extra Parmesan. Delish!
MY FAKE PASTA CARBONARA
I know it's probably not true pasta carbonara, but I love this. It's a bit high on the prep time but well worth the effort. Oh, and it's not for the faint of heart.
Provided by Bill Gary
Categories European
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F.
- Fry the bacon until well done, crumble into a medium to large bowl.
- Reserve the fat for later use if you'd like.
- Either by hand or with a food processor, finely mince the black olives and combine with the bacon.
- In a medium skillet, brown the sausage over medium heat until cooked through.
- Combine with the bacon/olive mixture and set aside.
- Beat the eggs and cream together until well combined but not frothy.
- Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente).
- Drain well.
- Remove the baking dish from the oven.
- The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter.
- Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear.
- Add the sausage/olive/bacon mixture and parsley, and toss to combine.
- Add the parmesan cheese and toss again to combine.
- Serve immediately.
- This pasta keeps well in the fridge for about 3-4 days.
- This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.
PASTA CARBONARA
This is what we make when we're in a hurry, served with a salad. Not exactly for the dieters, but it does satisfy. 8/24/07, my baby is leaving for college tomorrow and has requested this as her "last" meal. She usually hates pasta, but she loves this dish.
Provided by chia2160
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water in spaghetti pot to boil, then add pasta.
- In large bowl mix raw eggs with cheese, add pepper.
- Brown pancetta in a pan, cut into pieces.
- Melt butter (I use the microwave for the last 2 steps).
- Drain pasta and pour into egg mixture.
- The heat will cook the sauce.
- Add pancetta, butter, and mix.
- Serve with additional grated cheese and pepper.
Nutrition Facts : Calories 632.2, Fat 20.4, SaturatedFat 10.9, Cholesterol 181, Sodium 352.6, Carbohydrate 85.9, Fiber 3.6, Sugar 3.3, Protein 24.5
EASY PASTA CARBONARA
a delicious yet easy pasta dish
Provided by markandsel
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the Bacon . Pancetta until crispy and drain on Kitchen Towel.
- Boil a pan of water then add your Pasta, while it is cooking move ont the next step.
- In a large mixing bowl add the Parmesan, Bacon, Eggs and Cream and mix together well.
- once the Pasta is cooked, drain it quickly and add to the sauce mixture while still very hot.
- Mix well (the heat from the pasta "cooks" the sauce) and serve straight away, you can garnish with a sprinkle of Black Pepper and a couple of Parmesan shavings.
More about "my fake pasta carbonara food"
HOW TO MAKE: PERFECT PASTA CARBONARA EVERY TIME - FOOD DUCHESS
From foodduchess.com
Cuisine ItalianCategory Main CourseServings 4Total Time 30 mins
- Bring a pot of well-salted water to a boil and add pasta. Cook according to box time, should be around 8-10 minutes. Reserve 1 cup of pasta water.
- Meanwhile, in a small bowl, add cream, egg yolks, and parsley, and whisk thoroughly until smooth. Then in a large pan, heat butter with olive oil over medium heat. Add the pancetta to the pan and cook until pancetta starts to turn golden brown. Then add garlic to pan and continue to sauté for an additional 1-2 minutes. Garlic should be fragrant, but not burning, and the pancetta should be golden brown (like cooked bacon).
- Remove pan from heat and add pasta to the pan, toss until the pasta is well coated. Add cream/egg mixture to pan and quickly toss very well with pasta. The hot pasta should heat the sauce up enough to thicken it.
- Add cheeses to pasta and toss to combine. Add pasta water to pan in small increments, tossing to combine, until the sauce has become creamy, glossy, and has a silky consistency (loose enough to easily drag pasta through, but not watery).
GRANDMA'S (FAKE) CARBONARA - THE WEEKDAY GOURMET
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PASTA CARBONARA - AN EASY PASTA RECIPE - ONLINE FOOD BLOG
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Cuisine ItalianCategory Main DishServings 4Total Time 30 mins
- Fill a large pot with water. Add enough salt that it tastes briny. Bring to a full rolling boil. Add the pasta and cook, according to package directions, until al dente.
- Meanwhile, heat a large, deep skillet over medium-high heat until hot. Add the pancetta, stirring constantly, and cook until the meat begins to brown and turn crispy, about 8 to 10 minutes. Leave any fat in the skillet.
SPAGHETTI ALLA CARBONARA; RECIPE FROM ROME - THE PASTA PROJECT
From the-pasta-project.com
5/5 (33)Category Main CourseCuisine Central Italy, Italian, Rome & LazioTotal Time 30 mins
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Cook pasta al dente according to the instructions on the packet
- Meanwhile, fry the guanciale or pancetta until browned. (I use a little olive oil with pancetta but not with guanciale as it renders quite a lot of fat)
- Lightly beat the eggs and/or egg yolks in a large bowl with the grated cheese and black pepper.
- When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat the pasta. Take off the heat. Allow to cool slightly (so the egg won't be scrambled).
CAULIFLOWER CARBONARA - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 1Category Main CourseCuisine ItalianTotal Time 35 mins
- Add your chopped cauliflower to a large sheet pan and drizzle with 2 tbsp of your olive oil and mix well.
- Season with a pinch of salt and roast your cauliflower in the oven for about 25-30 minutes or until nicely browned on edges. When done, remove from oven and set aside. It should be done just before your carbonara is ready so it will stay warm.
- While your cauliflower is cooking, fill a pasta pot with water and bring to a boil for your pasta. I like to only fill my pot 3/4 of the way up to have extra starchy water from the pasta cooking. This will help your dish later!
SPAGHETTI CARBONARA | PASTA WITH EGGS, CHEESE AND PANCETTA!
From spicedblog.com
Reviews 21Category Main CourseCuisine ItalianTotal Time 30 mins
- In a small bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino and pepper; set aside. (Tip: Do this first to allow egg mixture to come to room temperature before using it later in the recipe.)
- Fill a large stock pot with 6 quarts of water and salt liberally. Heat over high until boiling. Add spaghetti and cook for 8-10 minutes, or until al dente. Reserve 1 cup of the pasta water; Drain rest of pasta water into a large serving bowl. (See note below)
- While the pasta is cooking, add the cubed pancetta to a deep frying pan over medium-low heat; cook for 7-8 minutes or until slightly crispy.
- Add cooked pasta and ¼ cup of reserved pasta water to pan with the cooked pancetta; stir well and cook over medium heat for 1 minute, or until most of the water has evaporated.
SPAGHETTI SQUASH CARBONARA - THE COOK'S TREAT
From thecookstreat.com
Servings 4Total Time 30 minsCategory Main Course
- Cook the spaghetti squash using one of the methods below until desired tenderness is reached.
- Pressure Cooker Method: Place the spaghetti squash and 1 cup of water in the pressure cooking pot. You can keep them whole or cut them in half lengthwise (sometimes they fit better that way). You don't need to remove the seeds before cooking but you can if you'd like (I usually don't). Make sure that the squash will not block the lid from sealing and then lock the lid in place. Cook 7-10 minutes on high pressure, depending on your desired "doneness". We like ours fairly tender. Use a quick pressure release and carefully open cooker.
- Oven Method: Cut the squash in half and place cut side down on a lightly greased baking sheet (no water needed). Bake at 375 degrees for 40-50 minutes until it is very tender.
- Microwave Method: Cut squash in half lengthwise. Place cut sides up on a microwave safe plate and cover with cling wrap. Microwave on high for 8-10 minutes or until tender. Allow to cool enough to handle before unwrapping.
PASTA CARBONARA RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 4
- In a small skillet, cook the guanciale over moderately low heat, stirring occasionally, until the fat is rendered and the meat is tender, about 15 minutes. Let cool slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
- In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat. Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary. Add the crushed red pepper and season with salt and pepper. Serve in shallow bowls, sprinkled with the remaining cheese.
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