Smoky Tomato Carbonara Food

SMOKY TOMATO CARBONARA

Smoky Tomato Carbonara image

Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it's widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.

Provided by Kay Chun

Categories dinner, easy, weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and black pepper
1 pound spaghetti
2 large eggs plus 4 large egg yolks, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
6 ounces thick-cut smoked bacon, cut into 1/4-inch-thick matchsticks
2 tablespoons tomato paste
8 ounces cherry tomatoes, halved

Steps:

Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
Serve in bowls with more cheese and black pepper.

SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA

Sun-Dried Tomato Olive and Parmesan Carbonara image

This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.

Provided by Sueie

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

250 g fettuccine pasta
2 eggs, beaten
2/3 cup cream
1 tablespoon coarse grain mustard
1/2 cup sun-dried tomato, drained and thinly sliced
2 tablespoons sliced black olives
2/3 cup fresh grated parmesan cheese
12 fresh basil, leaved shredded
salt & freshly ground black pepper

Steps:

Cook pasta until it is al dente.
Whisk together eggs, cream and mustard in a bowl.
Add plenty of seasoning and whisk again.
Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
Toss over very low heat for 1 minute,until the mixture thickens slightly.
It is important to heat mixture through quickly, so that eggs do not have time to scramble.
Serve immediately.

STOVE TOP SMOKER SMOKY TOMATOES

Stove Top Smoker Smoky Tomatoes image

Now the fun begins. Want a simple appetizer? Just sprinkle the smoked tomatoes with Parmesan cheese and place under a broiler to brown. Gourmet pizza? Place smoked tomatoes into a saucepan with 2 tablespoons olive oil, 1/4 cup red wine and 1/4 cup chopped basil leaves. Reduce slightly and you have the beginning of a great pizza. Smoky salsa? Just add chopped onions, jalapenos, cilantro, cucumbers, and before you can pour a margarita, you've got a great salad. Try smoking things like garlic, jalapeno peppers and onions, then use them in your sauces for a very earthy flavor. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.

Provided by TxGriffLover

Categories Vegetable

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 cups plum tomatoes
red wine vinegar
salt and pepper
1 tablespoon maple wood chips

Steps:

Cut the tomatoes in half, placing cut side up on the smoker rack.
Sprinkle the exposed half with red wine vinegar, salt and pepper.
Smoke for 12 minutes over medium-low heat using maple wood chips.
Remove from heat and leave the lid closed for another 3 minutes.

Nutrition Facts : Calories 21.6, Fat 0.2, Sodium 6, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.1

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