Spaghetti Carbonara Paleo Style Food

SPAGHETTI ALLA CARBONARA

Spaghetti alla Carbonara image

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

Ingredients

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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.

SPAGHETTI CARBONARA (PALEO STYLE)

Spaghetti Carbonara (Paleo Style) image

Easy paleo pasta: gluten-free, lactose-free, and delicious.

Provided by Nick_Lemon1

Categories Pasta Carbonara

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 large spaghetti squash, halved and seeded
¼ cup extra-virgin olive oil
8 slices bacon, diced
1 large tomato, diced
1 teaspoon salt
1 teaspoon ground black pepper
4 large egg yolks
3 sprigs fresh basil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.
Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.
Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.
Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 224.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 1090.7 mg, Sugar 1.3 g

SPAGHETTI CARBONARA

Spaghetti Carbonara image

Make and share this Spaghetti Carbonara recipe from Food.com.

Provided by Keee8698

Categories Spaghetti

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

3 slices bacon
1 teaspoon olive oil
1 small onion, diced
1/3 cup 1% low-fat milk
1 large egg
8 ounces spaghetti
1 cup frozen peas
1 1/2 ounces parmesan cheese, finely grated
1/4 cup sliced fresh parsley
salt
pepper

Steps:

Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from heat.
Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to package directions. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well coated. Add the cheese, parsley, salt and pepper and toss well. Crumble the bacon into small pieces over the spaghetti and toss. Serve immediately.

Nutrition Facts : Calories 408.4, Fat 14.3, SaturatedFat 5.2, Cholesterol 74.8, Sodium 376.4, Carbohydrate 51.2, Fiber 3.7, Sugar 5, Protein 17.9

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