PASTA CARBONARA I
Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.
Provided by Jackie
Categories Main Dish Recipes Pasta Pasta Carbonara Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon until crisp. Drain on paper towels.
- In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
- Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 41.7 g, Cholesterol 132.5 mg, Fat 17.7 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 8.6 g, Sodium 450.4 mg, Sugar 2.2 g
SKINNYISH BROCCOLI CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
- While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
- In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
- When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
- While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
- Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.
ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA
Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.
Provided by Sarah
Time 30m
Number Of Ingredients 9
Steps:
- On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
- In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
- Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!
Nutrition Facts : Calories 218 kcal, ServingSize 1 serving
SAUSAGE & BROCCOLI CARBONARA
A spin on the Italian classic using sausage meatballs, spaghetti and greens - on the table in half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
- Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
- Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.
- Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce - if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.
Nutrition Facts : Calories 634 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
FETTUCINE CARBONARA WITH FRIED EGGS
Provided by Jill Silverman Hough
Categories Egg Pasta Father's Day Dinner Parmesan Bacon Broccoli Rabe Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
- Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisptender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
- Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.
- A vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
BROCCOLI MUSHROOM ALFREDO PASTA
Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn't get any better!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
- On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
- Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
- Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.
Nutrition Facts : Calories 371 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 1009 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BROCCOLI PASTA LOADED WITH CHEESY GOODNESS!
Time 20m
Yield ė
Number Of Ingredients 13
Steps:
- First, you must bring a large pot of lightly salted water to the boil, then start to cook the pasta in the pot as per the instructions on the packet (remember, fresh pasta always takes far less time to cook than dried pasta!).
- Use a sharp knife to chop your broccoli heads into much smaller pieces.
- Next, mix the sauce for your broccoli noodles together in a mixing bowl, or shake them together in a jar.
- Two in the recipe minutes before the pasta has cooked, add the chopped heads of broccoli to the pot and allow to cook.
- Once cooked, remove 1 c of pasta water from the pot and add this to the sauce. Mix thoroughly.
- Drain the broccoli and pasta, then mix together with the broccoli pasta sauce before finally stirring through the shredded cheddar cheese.
- Season your creamy broccoli pasta with salt, pepper, and added red pepper flakes to taste.
- Serve your broccoli cheese pasta fresh and hot with added parmesan!
Nutrition Facts : ServingSize ė
PASTA "CARBONARA" WITH BROCCOLI
Steps:
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat 1 tablespoon of the oil in a wide skillet. Sauté the "bacon" pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
- In the same skillet, heat the remaining tablespoon of oil. Add the garlic and sauté over low heat until golden.
- Add the broccoli and wine to the skillet. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes. Remove from the heat.
- In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley. Toss well. Add enough creamer to give the dish a bit more moisture. Season with salt and pepper, then serve.
- Menu Suggestions
- Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
- The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
- nutrition information
- Calories: 332
- Total Fat: 8g
- Protein: 13g
- Carbohydrates: 51g
- Fiber: 5g
- Sodium: 260mg
SPAGHETTI CARBONARA WITH BROCCOLI
This is a great way to get kids to eat broccoli?with pasta, bacon and cheese!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot.
- Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes.
- Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.
Nutrition Facts : Calories 510, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 593 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams
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