CARBONARA WITH PEAS
Carbonara with Peas is a creamy dish made with thick bacon pieces, garlic, Parmesan cheese, egg and Barilla® Collezione Bucatini for a simple, yet elevated, weeknight meal.
Provided by Amber
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mix 4 eggs and 1 cup shredded parmesan cheese together. Sprinkle in some ground pepper. Set to side for later.
- Bring 4-6 quarts of water to a boil. Add salt and pasta.
- Boil pasta el dente per instructions on box.
- Chop the bacon.
- Finely mince the garlic cloves.
- Timing is important with Carbonara so right when you put the pasta in the boiling pot, add the bacon into a large preheated saute pan on the stove top. Cook the bacon for 5 minutes or until crispy.
- Add peas and cook another 1 minute.
- Add the minced garlic. Cook until fragrant (about 1 minute). Add in half cup of pasta water from your boiling pot to your bacon pan.
- Immediately drain the pasta as it finishes it cook time. Place the drained pasta into the bacon pan and stir ingredients together.
- Remove the pan from heat and add the egg mixture. Stir well and quickly.
- Serve with some fresh ground pepper and parmesan cheese on top.
ORECCHIETTE WITH CRAB
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
- While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.
ORECCHIETTE WITH ASPARAGUS AND PEAS
Steps:
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
ORRECHIETTE CARBONARA
Provided by Jeanne Thiel Kelley
Categories Egg Pasta Sauté Kid-Friendly Low Cal High Fiber Dinner Leek Spring Boil Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
ORECCHIETTE CARBONARA WITH PEAS
Provided by Amanda Hesser
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of generously salted water to a boil. In a large sauté pan, place bacon and pancetta in oil over medium-low heat. Cook until bacon is browned and has rendered most of its fat. Drain all but 1 tablespoon of fat, leaving meat in the pan. Scrape in onion and garlic, and sauté until glassy and translucent, then add peas and thyme. Cook for 1 minute, then turn off heat.
- In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
- When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum). Ladle out a cup of cooking water, and reserve. Drain pasta, and pour it into sauté pan with bacon; grind coarse pepper over top. Fold pasta into sauce.
- Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce. Add pea tendrils (or spinach), and fold once more. Taste and adjust seasoning, adding a generous squeeze of lemon juice. Add a little pasta water if it becomes too thick. Spoon into shallow bowls, and sprinkle with parsley.
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- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
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- Bring a large pot with 4 quarts water and 2 tablespoons salt to a boil. When water comes to a boil, add pasta and cook to al dente, about 7 minutes ( or see directions on package). During the last minute of cooking the pasta, add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and quickly blanch for one minute. Drain the pasta and veggies (reserving 1-2 cups hot pasta water). Do not rinse. Return to the pot, turn heat off.
- While the pasta is cooking, saute the mushrooms: In a skillet, heat 1 tablespoon oil over medium heat. Sauté the onion until tender and fragrant, 3-4 minutes. Add the mushrooms and garlic, and saute until golden and tender 7-8 minutes. Add a pinch of salt and pepper. Add greens and sauté, stirring often until just wilted. Set pan aside.
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- Set a large pot over high heat for the pasta. Thinly slice garlic and scallions. Finely grate Parmesan cheese.
- Cook pasta according to package instructions until al dente. Approx 2 min. before the end of cooking time, add the peas. Once the peas are warmed through, reserve a large mug of pasta water then drain the pasta and peas in a colander. While the pasta is cooking, add slices of Parma ham to a cold pan. Heat over medium heat until crisp on one side, then flip and repeat. If your Parma ham is quite lean, add a little olive oil to help crisp it up. Remove ham once crispy and let drain on a paper towel-lined plate.
- Add a little olive oil to the same pan used for the ham and fry the garlic until almost golden, over medium heat, approx. 2 min. Add pasta and peas into the pan, followed by crème fraîche. Toss well until you have a silky sauce, adding some pasta water to help coat the pasta. Season generously with pepper. Once off the heat, add a generous amount of grated Parmesan on top and stir though. Serve in bowls and break pieces of crispy Parma ham over the top, garnishing with scallions and extra Parmesan, if desired. Enjoy!
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- Set a large pot of salted water over high heat and bring to a boil. Cook the pasta to al dente, according to package instructions. Then drain.
- Meanwhile, set a large skillet over medium heat. Add the bacon and cook until red. Scoop the bacon out of the grease and place on a paper towel lined plate to drain.
- Pour the drained pasta into the remaining bacon grease. Add the rosemary and crushed red pepper. Stir and "fry" the pasta until the edges start to become crispy. Add the peas to the pasta and toss.
- Once the peas have warmed through, add the bacon back to the skillet and salt the pepper to taste. Serve warm.
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- Bring a pot of water to a boil. Prepare an ice water bath. Drop the peas and pea shoots/tendrils into the boiling water. Boil for a minute or two, then using a slotted spoon transfer to the water bath. Drain.
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