SUMMER CARBONARA
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
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.
SPAGHETTI ALLA CARBONARA
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
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.
SAUSAGE CARBONARA
Make and share this Sausage Carbonara recipe from Food.com.
Provided by CookingONTheSide
Categories Spicy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, slit sausage casing and remove meat.
- With wet hands, form meat into 3/4-inch meatballs.
- In large nonstick skillet, heat oil over medium-high heat.
- Saute meatballs until golden brown, about 4 minutes.
- Add pancetta, salt, pepper and cook 3-4 minutes longer.
- Meanwhile, cook pasta according to package directions.
- In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
- Drain pasta, reserving 1/2 cup cooking water.
- Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
- Note: The sauce should be smooth and silky.
- If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
- Sprinkle with the remaining 1/2 cup cheese.
Nutrition Facts : Calories 709.7, Fat 38.6, SaturatedFat 15.7, Cholesterol 219.3, Sodium 851.8, Carbohydrate 58.6, Fiber 2.5, Sugar 2.3, Protein 30
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
- Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
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EASY SPAGHETTI CARBONARA (SUMMER VERSION) - TWO KOOKS …
From twokooksinthekitchen.com
5/5 (5)Total Time 20 minsCategory Main CourseCalories 485 per serving
- PREPARE EGGS AND PARMESAN: Whisk together eggs and 3/4 cup Parmesan in a small bowl. Set aside.
- COOK BACON: Heat skillet to medium high heat and cook bacon until crisp, about 5-6 minutes, turning a few times. Note 1 to bake bacon instead. Leave 1-2 tablespoons of fat for flavor in pan for flavor. Discard the rest. Stir in garlic and cook for 30 seconds minute. Turn burner off.
- BOIL SPAGHETTI AND SPINACH: While the bacon is cooking, boil spaghetti in salted water according to package directions. Just before it's ready, add the baby spinach and stir once or twice (no need to cook it). Drain spaghetti and spinach. No need to drain too thoroughly. A little water on the pasta is good. Reserve 1/2 cup pasta liquid.
- ASSEMBLE SPAGHETTI CARBONARA: Add hot spaghetti and spinach to skillet immediately. Stir in egg-cheese mixture. Toss quickly and blend until pasta is coated well. Add pasta liquid a little at a time if needed until you get a smooth consistency. You may not need all of it. Add salt and pepper to taste. Add tomatoes and parsley. Sprinkle remaining Parmesan on top or serve on the side. Serve immediately with remaining Parmesan.
SUMMER SPAGHETTI CARBONARA - THE SCHMIDTY WIFE
From theschmidtywife.com
5/5 (1)Total Time 30 minsCuisine ItalianCalories 331 per serving
- Add 5-6 quarts of water to a large pot. Bring to boil over high heat. Add pasta to boiling water. Boil pasta for 8-9 minutes stirring occasionally. Reserve AT LEAST 1 cup of the pasta water, keep the water hot, it will be for the sauce. Drain pasta.
- Meanwhile add prosciutto to a large skillet. Heat over medium heat. Cook 5-6 minutes, flipping halfway until slightly crispy. Transfer to a plate to cool slightly then cut/rip into small pieces.
- Add olive oil to the hot skillet, scraping up any brown bits if necessary. Add the onion**, zucchini, and asparagus to the skillet. Cook 9-10 minutes, stirring occasionally.
- While the vegetables cook get the sauce ready. Whisk the yolks and lemon juice together in a small bowl. Now you'll temper the eggs with the hot pasta water. With one hand slowly whisking the eggs slowly pour a 1-2 tablespoons into the eggs. Whisk quickly to combine. While continuing to whisk continue to add the pasta water until you've added about 1/4-1/2 cup. Make sure to continue whisking until a nice smooth sauce begins to form.
SUMMER SPAGHETTI CARBONARA | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 573 per serving
- Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
- While water boils, heat a large skillet with oil over medium-high heat. Add squash and saute until squash is tender, 4 to 5 minutes.
- In the last minute of cooking, add peas to squash and saute just to heat through. Set vegetables aside and return pan to heat.
- Add pasta to boiling water and cook until al dente, tender but not soggy. Reserve 1/4 cup (59 mL) of pasta water (amount is for 4 servings, adjust accordingly).
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