ONE POT SPAGHETTI CARBONARA
A delicious and super easy recipe for Spaghetti Carbonara, all cooked together in one pot. This tasty family meal takes just 2 minutes to prepare and 15 minutes to, perfect for busy evenings when you don't have a lot of time to spend in the kitchen!
Provided by Ciara Attwell @ My Fussy Eater
Categories Main Meal
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Add the oil to a large pot or a wok and heat. Add in the bacon lardons and cook for 3-4 minutes until soft. Remove them from the pan and put to one side in a bowl.
- In the same pan add the vegetable stock and bring it to the boil. Add in the spaghetti and the crushed garlic cloves and cook for 8-10 minutes until the spaghetti is soft and all the stock has just about absorbed.
- Add the cream to a small jug and crack in the two eggs. Pour this into the spaghetti and mix well.
- Add the grated parmesan and mix again before adding the cooked bacon back in.
- Serve immediately with a little chopped fresh parsley and some more granted parmesan.
Nutrition Facts : ServingSize 1 portion, Calories 623, Sugar 6 g, Sodium 1083 mg, Fat 26.3 g, SaturatedFat 10.2 g, TransFat 0.3 g, Carbohydrate 71.2 g, Fiber 2.8 g, Protein 23.6 g, Cholesterol 139.1 mg
ONE POT SPAGHETTI CARBONARA
One Pot Spaghetti Carbonara Recipe - Creamy, cozy, and luxurious. This pasta dish offers comfort like no other, with bacon, silky carbonara sauce and fresh strands of pasta!
Provided by Sommer Collier
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Place a large saute pan over medium heat. Add the bacon and cook until red and crisp. Scoop out the bacon and set on a paper towel lined plate to drain. Next add the chicken broth, garlic, and 1/2 teaspoon salt. Cover and bring to a boil.
- When the broth is simmering stir in the spaghetti. Make sure to stir it in well so the pasta doesn't stick together. Then cover and simmer for 6-7 minutes, until the pasta is nearly cooked through.
- Meanwhile whisk the eggs, cream, and parmesan cheese together in a medium bowl. Once the pasta is cooked, slowly pour the egg mixture into the skillet, while stirring the pasta quickly. This will ensure the sauce thickens, but doesn't scramble the eggs. Let the sauce simmer another minute or two to thicken. Stir in the parsley and bacon pieces. Salt and pepper to taste. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 550 kcal, Carbohydrate 59 g, Protein 21 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 108 mg, Sodium 1139 mg, Fiber 2 g, Sugar 2 g
ONE POT SPAGHETTI CARBONARA
Steps:
- Melt butter in a deep pot or dutch oven over medium heat. Then, add chopped turkey bacon, and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot, and set aside.
- Add garlic to the pot ofollowed by salt, pepper, thyme, and oregano.
- Allow the garlic to cook until soft and slightly translucent. Add the spaghetti and broth. Cover and cook for 9-11 minutes or until the spaghetti reaches al dente (or the preferred texture).
- While the pasta cooks, whisk 2 egg yolks into heavy cream. Once the pasta has cooked, pour the heavy cream and egg yolk mixture into the pot. Stir until smooth and creamy. Note: Make sure to thoroughly combine the egg yolks with the heavy cream to prevent the yolks from curddlin when added to the pot.
- Add the turkey bacon back into the pot along with the Parmesan and peas. Mix to combine, and remove from the heat.
- The sauce will thicken after a few minutes. Serve hot with a sprinkle of grated Parmesan, if desird.
Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Sugar 4 g, Sodium 720 mg, Fat 20 g, SaturatedFat 11 g, TransFat 0.1 g, Carbohydrate 50 g, Fiber 3 g, Protein 18 g, Cholesterol 104 mg, UnsaturatedFat 8 g
ONE-POT SPAGHETTI WITH MEAT SAUCE
It doesn't get much easier than this by cooking everything in one pot. Italian sausage and pasta sauce with spaghetti noodles that you can have on the table in less than 45 minutes. Switch it up by using ground beef, chicken, or turkey along with any other of your favorite ingredients, such as sliced mushrooms.
Provided by bd.weld
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
- Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
- Serve topped with grated Parmesan cheese.
Nutrition Facts : Calories 606.4 calories, Carbohydrate 66.1 g, Cholesterol 53.4 mg, Fat 26.6 g, Fiber 2.4 g, Protein 29.5 g, SaturatedFat 10.1 g, Sodium 1650.9 mg, Sugar 8.9 g
SPAGHETTI CARBONARA
An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta).
Provided by markthegastonome
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
- Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
- Add garlic and sauté until just barely brown.
- Add onions and shallots, sauté until they are translucent.
- Add meat and cook until meat is not quite cooked.
- Add white wine and simmer on low heat.
- Mix eggs parsley and half of the cheese mixture, set aside.
- When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
- Toss well while adding the egg+cheese+parsley mixture gradually.
- Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
- Serve immediately.
ONE POT SPAGHETTI CARBONARA
Surprisingly easy and very delicious
Provided by JackWilles
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Whisk the eggs and cheese together in a bowl.
- Cook the bacon and then remove from the pan. In that same pan pour in the chicken stock, salt and garlic and cover to bring to the boil. Then add the spaghetti and simmer until cooked.
- When this is done and the water has been absorbed, stir in the egg-cheese mix and then add the bacon. Add salt, pepper and basil for some extra flavour if desired.
SPAGHETTI CARBONARA FOR ONE
Make and share this Spaghetti Carbonara for One recipe from Food.com.
Provided by Boomette
Categories Spaghetti
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.
- Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds). Remove from heat.
- Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon, bacon grease and garlic. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 324.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 191.4, Sodium 141.6, Carbohydrate 44, Fiber 1.9, Sugar 1.7, Protein 14.8
CARBONARA RECIPE BY TASTY
Creamy pasta carbonara is as easy as it is decadent! Using our foolproof method, the eggs are whisked with Parmesan cheese, then tossed with the pasta off the heat for a thick, creamy sauce that won't overcook. Finish with crispy chopped bacon and a sprinkling of freshly ground black pepper for a bit of savory spice in every bite.
Provided by Tasty
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
- While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
- Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
- Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
- Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 86 grams, Fat 30 grams, Fiber 3 grams, Protein 49 grams, Sugar 3 grams
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
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