CREAMY BACON SPAGHETTI PASTA CARBONARA
Spaghetti Carbonara is an easy dish to fix at home. All that creamy sauce, bacon, and pasta? Mama mia!
Provided by Shauna
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook your noodles per package directions and leave in the hot water until ready to add to your skillet.
- In a mixing bowl add your eggs, cream, parmesan, dried parsley flakes, garlic salt, ground black pepper, and minced garlic. Combine your ingredients so that the eggs are all beat together with the other ingredients. I used a hand mixer just to make sure they were all incorporated really good!
- Meanwhile, in a large skillet cook your bacon over medium heat. When done remove from skillet and chop or crumble into small pieces and set aside. And this was the only rare occasion that I didn't pat the bacon with a napkin to remove the grease. I actually wanted a little bit of the grease flavor in the pasta. I know unhealthy.
- Add your onion and mushroom to your hot skillet with a little bit of bacon grease and let cook until onions are tender.
- Once your noodles are done cooking drain all of the water, except for about 2 tablespoons and put the noodles into the skillet with the onions and mushrooms and remove from the burner for a few minutes to let your pan cool down.
- Add the 2 reserved tablespoons of hot noodle liquid to the egg mixture slowly while whisking. Don't add it too fast or you will end up with scrambled eggs which would be bad. Funny, but bad.
- Once you have added the liquid to your eggs you are ready to add your sauce to the noodles. I poured the sauce directly over the noodles in the skillet and turned the burner on med-LOW and kept stirring so that the sauce didn't get too hot in any once place. It's important to warm the sauce up slowly or you will have scrambled eggs in your pasta.
- Now I'm a complete freak and was a little hesitant to make this dish because of the raw eggs in the sauce. The original recipe called for just the noodles into the sauce then it was done... but I cooked mine over med-LOW heat for about 5 minutes until I was sure all of the parmesan cheese was melted and the eggs were done. I did it so slowly enough that I didn't have any problems with my eggs cooking too fast or too much.
- Add your crumbled bacon to the top of your pasta before serving.
- It might sound a little scary to make this but trust me when I say that it was well worth it. This really wasn't hard to make and it really did turn out to be very delicious.
Nutrition Facts : Calories 677 kcal, Carbohydrate 57 g, Protein 28 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 185 mg, Sodium 799 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPAGHETTI WITH EGGS AND BACON
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
BAKED SPAGHETTI WITH BACON EGGS AND CHEESE
Provided by leigui
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F. Prepare spaghetti as label directs, drain well and keep warm. In a 12 inch skillet over medium heat, cook bacon until crisp. remove to paper towels, set aside. In drippings in skillet, cook onions until tender, about 5 minutes. Add spaghetti and bacon to onions, toss until well mixed. Stir in eggs and cheese and all remaining ingredients except parsley. Make sure it is well coated. Pour in greased baking dish. sprinkle crumb mixture or wheat germ over top if desired. Cover with aluminum foil and bake in oven 20 minutes. Remove, sprinkle on parsley cook's notes If you prefer crispy top, bake without foil cover. Also I usually cannot get Fontina, so I use shredded Swiss.
SPAGHETTI WITH BACON
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SPAGHETTI WITH CREAMY EGG AND BACON SAUCE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Time 30m
Yield SERVES 4-6
Number Of Ingredients 7
Steps:
- 1. Remove and discard the bacon rind, then cut the bacon into thin strips. Place in a heavy-based pan and cook over medium heat until crisp. Remove from the pan and drain on paper towels. 2. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm. 3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently until well combined. 4. Return pan to heat and cook over very low heat for ½-1 minute, or until slightly thickened. Serve seasoned with pepper and garnished with herb sprigs.
SPAGHETTI CARBONARA
The easiest pasta dish you will ever make with just 5 ingredients in 15 minutes, loaded with Parmesan and bacon!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.
SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
BACON & EGGS SPAGHETTI
When you're in the mood to have breakfast for dinner ...try this!
Provided by Karena
Categories Meat and Poultry Recipes Pork
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
- Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 48 g, Cholesterol 166.3 mg, Fat 29 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 10.1 g, Sodium 769.6 mg, Sugar 4.9 g
BACON CARBONARA PASTA
Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes.
Provided by Sabrina Snyder
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
- In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
- Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
- Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.
Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Carbohydrate 61 g, Protein 27 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1035 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g
SPAGHETTI CARBONARA
A popular Italian dish, spaghetti carbonara traditionally combines eggs with pasta, cheese and bacon. Our lightened up version substitutes turkey bacon for a healthy yet tasty meal.
Categories Dinner
Time 13m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Sauté bacon and garlic in non-stick skillet for about 1 minute. Stir in wine and bring to a boil; turn off heat and let stand for 10 minutes. Meanwhile, cook spaghetti according to package directions.
- Whisk eggs and evaporated milk until blended. Whisk egg mixture and parsley into bacon mixture. Heat over medium-low heat, whisking constantly, until mixture thickens slightly, about 5 minutes. Remove from heat. Stir in Parmesan cheese.
- Drain spaghetti. Stir egg mixture into spaghetti.
- Season with salt and pepper. Serve immediately.
Nutrition Facts :
CREAMY LEEK & BACON SPAGHETTI
Steps:
- Bring a large pot of well-salted water (it should taste like sea water) to a rolling boil. Add pasta and cook for 10-12 minutes (or 3-4 minutes if using fresh pasta - see note).
- While pasta cooks, fry leeks in a butter or oil until softened - about 8-10 minutes. Add diced bacon and cook for a few minutes more. Remove from the heat.
- Whisk egg with parmesan.
- This next stage needs to happen quite quickly so here goes: Drain the pasta and toss in the pan with the leeks and bacon and immediately pour over egg and parmesan mixture. Toss continuously with two forks to ensure pasta is well coated in egg/parmesan - the heat from the pasta cooks the egg.
- Serve with extra parmesan and grind of black pepper. Eat up!
Nutrition Facts :
EGG AND BACON SPAGHETTI
Steps:
- Cook the pasta in a pot of salted boiling water for 10 minutes, or according to the package instructions, until al dente. Add the peas to the pot for the final 3 minutes of cooking, returning the water to the boil.
- While the pasta is cooking, put the pancetta or bacon pieces into a frying pan and fry without fat over a medium heat, stirring occasionally, for 4-5 minutes or until lightly browned and crispy. If necessary, drain off the excess fat from the pan, leaving about 1 tsp (5 mL). Add the scallions to the pan and cook gently for 1 minute or until just soft.
- Put the Parmesan cheese into a bowl with the eggs and ricotta cheese. Season with ground black pepper and beat together with a fork.
- Drain the spaghetti and peas, and return them to the hot, empty pot with the pancetta or bacon and scallions. Off the heat, add the egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta. Turn into a serving bowl and serve sprinkled with more Parmesan cheese.
BACON, EGG AND CHEESE PAPPARDELLE
This decadent pasta dish is easy to make and pure comfort food.
Provided by Lisa Grant
Categories pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook pasta in a pot of salted water according to package instructions for al a dente. Drain and keep warm.
- In a small bowl, whisk together the eggs and cheese. Set aside.
- While pasta is cooking, heat olive oil on medium high heat in a large frying pan. Add bacon and garlic to the pan. Once the bacon and garlic start to sizzle, add chicken broth and bring to a simmer.
- Reduce heat to low and add drained, cooked pasta. Mix well and cook for a minute or two so that pasta blends with the liquid.
- Turn heat off and add egg mixture. Mix gently so that pasta is combined with the egg and cheese mixture.
- Transfer pasta to a bowl and sprinkle with parsley. Serve with extra Parmesan cheese.
Nutrition Facts : Calories 403 kcal, Carbohydrate 43 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 152 mg, Sodium 459 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BACON AND EGG SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 20m
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 as the label directs. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
- Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
- Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.
HOW TO MAKE EGG AND BACON SPAGHETTI
I am fanatical about kids being taught to cook. I believe it is one of the most important life skills that you can pass on to your children, and many of my chil...
Provided by Craft Invaders
Time 30m
Yield 2-3
Number Of Ingredients 5
Steps:
- Wash your hands, put a large pan of water on to boil, cut up the bacon and grate the cheese.
- Crack the egg into a bowl, pick out the shell, and give it a good whisk with a fork.
- Mix in the cream, and throw in whatever cheese you are using.
- Fry the bacon until golden, and add your spaghetti to the boiling water with a pinch of salt.
- When the spaghetti is cooked, drain (you may need an adult to help) and return to the pan. Mix in your cooked bacon, and then your egg mixture.
- Stir together until you can no longer see the grated cheese. The heat from the pasta will melt the cheese and cook the egg.
- Serve with extra cheese and season with salt and pepper if desired!
PASTA CARBONARA
This classic carbonara recipe has zero cream! Eggs, parmesan cheese and pasta water make the most amazingly creamy sauce. This pasta will become a family favorite for sure!
Provided by Dan
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cook the spaghetti according to the package directions, reserve a cup of the cooking water then drain and set the pasta aside.
- Cook the bacon in a large skillet then remove to a paper towel lined board or plate to cool. Drain the bacon drippings from the skillet to a bowl. Once cooled, chop the bacon and set aside.
- Add 2 tablespoons of the drippings back to the skillet.
- Cook the garlic in the drippings for 1 minute, then add the spaghetti, salt and pepper to the pan and toss together. Turn the heat off and remove the skillet from the burner. Add the bacon and chopped parsley to the spaghetti.
- Mix the eggs, parmesan cheese and parsley in a bowl. Pour the mixture over the spaghetti, tossing to combine. You'll want to toss the spaghetti pretty quickly so that none of the eggs solidify or scramble. This will create the "sauce" for the spaghetti. If the sauce is too thick you can gradually add in some of the reserved pasta water.
- Taste the spaghetti for seasonings then serve.
Nutrition Facts : Calories 570 calories, Sugar 2.6 g, Sodium 902.5 mg, Fat 26.7 g, SaturatedFat 8.9 g, TransFat 0.1 g, Carbohydrate 58.2 g, Fiber 2.5 g, Protein 22.9 g, Cholesterol 127.2 mg
BACON AND EGG PASTA
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturer's instructions.
- Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.
- In large pasta bowl, combine eggs, cheese, parsley, and black pepper.
- Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.
SPAGHETTI WITH EGGS AND BACON
Spaghetti with Eggs and Bacon, the Italian way
Provided by Gemma
Number Of Ingredients 8
Steps:
- Bring a large pan of water to boil. Add salt and the spaghetti to the boiling water, and cook according to direction on package.
- In a medium saucepan, heat oil, and sauté bacon and the garlic until the bacon renders its fat and starts to brown slightly. Remove and discard the garlic clove. Keep the bacon and its fat hot until needed.
- Warm a large serving bowl in the microwave for 1 - 2 minutes. Break the eggs into the bowl and add the parmesan cheese with a fork and season with salt, pepper and crushed pepper if using.
- As soon as the pasta is done cooking, drain and quickly mix into eggs mixture stirring to incorporate. Pour the hot bacon and its fat and continue to stir. The heat from the pasta and bacon fat will cook the eggs. Serve immediately.
Nutrition Facts : ServingSize 1 grams
SPAGHETTI CARBONARA (BACON AND EGGS WITH PASTA)
One of my favorite dinners is this Spaghetti Carbonara (pasta with egg and bacon)! This isn't my type of recipe, but it was better than I imagined!
Provided by Janssen Bradshaw
Categories Main Dish
Number Of Ingredients 6
Steps:
- Bring a pot of water to boil. When it reaches a boil, toss in your angel hair (I break mine into quarters because I find it easier to eat).
- While your pasta cooks, start cooking your bacon bits. After it's starting to fry up a bit, add the garlic and let it cook another couple of minutes, stirring frequently so the garlic doesn't burn. If your bacon is extremely fatty, you can drain a bit of the grease, but I never have. I just leave it all in there (because it's delicious). If it's starting to get too crispy (you don't want it fully fully cooked), remove the pan from the stove top.
- Meanwhile, beat the eggs in a bowl big enough to hold all of your pasta. Add a couple of grinds of pepper.
- When your pasta is done, drain it and immediately pour it into the bowl with eggs and mix thoroughly to coat the pasta.
- Pour the egg/pasta mixture into the bacon pan (over medium-low heat), sprinkle the Parmesan on top, and cook, stirring constantly for about 90 seconds, until the eggs start to set.
- Salt to taste and serve immediately.
BACON AND EGG SPAGHETTI
I found this recipe in an old Italian cookbook. It's really easy to make and best of all it will be absolutely DEMOLISHED at the table. Especially by the kids. Enjoy!
Provided by Brett Lee
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring some salted water to the boil in a large pot for cooking the spaghetti.
- In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
- Slice the bacon rashers into small cubes or thin strips if you prefer.
- Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
- In a large skillet over a medium high heat pour the olive oil and add the garlic.
- While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
- After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
- When the bacon's cooked remove garlic cloves and turn down to a low heat.
- Cook spaghetti to packet instructions (al dente) and drain.
- In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
- Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
- Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
- Serve with piping hot garlic or herb bread-- YUM!
SPAGHETTI WITH EGG, ONION, AND BACON
Steps:
- Bring a large pot of salted water to boil. Slip the spaghetti into the boiling pasta water, and stir.
- Cook the bacon in a skillet over medium heat until the fat has mostly rendered, about 4 to 5 minutes. (If your bacon is very lean, you can add a drizzle of olive oil to help start the rendering of the fat.) Push the bacon to one side of the pan, and add the onion. Let both cook separately until the onion is tender, about 5 minutes, then mix the two back together. (If you like, you can drain off the excess bacon fat here and replace it with olive oil.)
- Ladle 4 cups pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce. Meanwhile, whisk the egg yolks with 1/4 cup hot pasta water in a small bowl.
- When the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta into the sauce with tongs or a spider. Add the scallions, pepper, and salt to taste. Toss the pasta until it is coated in the sauce and the scallions are wilted. Remove the pan from the fire, and quickly mix in the egg yolks, stirring until creamy. Toss the pasta with the grated cheese, and serve immediately.
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- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
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- Cook pasta according to the package directions. Drain, reserving ½ cup of the cooking water, and return pasta to the pot.
- Meanwhile, cook bacon in a nonstick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Crumble when cool.
- Wipe out the skillet and return it to medium heat. Crack eggs into it and cook until whites are set but yolks are still runny, 3 to 4 minutes.
- Toss pasta with bacon, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
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