CLAIRE'S SPINACH CARBONARA
Steps:
- Bring a large pot of water to a boil over medium heat and salt generously.
- Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
- When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
- Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
- When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
- While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
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 over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
PIZZA CARBONARA
Convenient refrigerated pizza crust is dressed up with a creamy Parmesan sauce and a topping of Monterey Jack cheese, bacon and green onions in this tasty recipe. It's a deliciously different addition to any pizza party. -Sherry Keethler Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425° for 7-10 minutes or until lightly browned. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and pepper until blended. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese and green onions., Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 417 calories, Fat 21g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 903mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
VEGETARIAN 'CARBONARA' WITH SPINACH
This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams
PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
PASTA CARBONARA WITH SPINACH AND TOMATOES
Roma tomatoes may be used in place of the canned I would however suggest to blanch the tomatoes and remove the peel before using in the recipe.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
- Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
- Add in onion to the drippings and cook for about 3 minutes or until softened.
- Add in garlic and chili flakes; cook stirring for 2 minutes.
- Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
- Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
- Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
- In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
- Season with fresh ground black pepper to taste and salt if desired.
- Remove from heat sprinkle the top with fresh parsley.
- Serve with more Parmesan cheese.
WHITE SPINACH AND MUSHROOM PIZZA
Got this from another website and did just a few little changes. Yummy, easy, fast and delicious (and probably one of the most nutritious pizza recipes)
Provided by Chiricana
Categories Weeknight
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- DIRECTIONS:.
- 1. Preheat oven to 425°F Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.
- 2. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.
- 3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil. (I also gave a few shakes of cumin -- love that stuff).
- 4. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.
SPINACH CARBONARA PIZZA RECIPE
Provided by á-14445
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F (230°C). Unroll dough over bottom of lightly greased cookie sheet or pizza pan. Gently stretch and press dough to cover bottom of pan. Bake 10-12 minutes or until crust begins to brown; remove from oven. Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in sauté pan over medium heat 5-6 minutes or until crisp. Drain bacon on paper towels. Place spinach and garlic into microwave safe bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of bowl; blot excess moisture with paper towels and set aside. Grate Parmesan cheese using; set aside. Finely chop half of the bacon using a food chopper/processor. Combine Alfredo sauce, chopped bacon and black pepper in a bowl; mix well. To assemble pizza, spread sauce to edges of crust; top with half of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired. Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares and serve.
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SPINACH FETTUCCINE PASTA CARBONARA - FOOD & WINE
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- In a large pot of boiling salted water, cook the fettuccine until almost al dente. Meanwhile, in a bowl, whisk the 1 cup of grated cheese with the egg, egg yolks and pepper. Carefully measure out 1 1/4 cups of the pasta cooking water and gradually whisk it into the egg mixture. Add the spinach to the fettuccine, then drain immediately.
- Reheat the bacon in the skillet. Off the heat, add the fettuccine and spinach. Slowly pour in the egg mixture, tossing constantly with tongs. Set the skillet over moderate heat for a few seconds to warm the sauce; do not boil. Season lightly with salt and serve at once.
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4.5/5 (2)Servings 6
- Preheat oven to 450°F (230°C). Unroll dough over bottom of lightly greased Large Bar Pan or Shallow Baker.
- Bake 10-12 minutes or until crust begins to brown; remove bar pan from oven to Stackable Cooling Rack.Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) Sauté Pan over medium heat 5-6 minutes or until crisp.
- Drain bacon on paper towels. Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl.
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