PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
VODKA AL CARBONARA SPAGHETTI
Make and share this Vodka Al Carbonara Spaghetti recipe from Food.com.
Provided by Alia55
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a large pan, sauté the onions slowly in 1/4 cup of olive oil until they start to caramelize.
- Season with salt and pepper to taste.
- Add the strips of ham.
- Stir and then take the pan off the heat and stop the cooking process by adding the rest of the olive oil (1/2 cup), vodka and dry vermouth.
- Cook the spaghetti according to the instructions on the package. Drain it and let it sit in the strainer for about 2 minutes to allow the excess steam to dissipate.
- cut the basil in strips and whisk the eggs.
- Warm up the sauce, add the basil and mix in the warm spaghetti.
- Stir to ensure the onions and ham are evenly distributed. The mixture should be hot.
- Remove the pan from the heat and fold the eggs into the spaghetti. The eggs should thicken but not set. If it is too runny put the pan back on the burner on medium heat and stir until it thickens.
- Serve immediately.
Nutrition Facts : Calories 904.5, Fat 47.2, SaturatedFat 7.5, Cholesterol 211.5, Sodium 77.9, Carbohydrate 89.7, Fiber 4.2, Sugar 4.2, Protein 21.5
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.
SPAGHETTI ALLA CARBONARA
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put a large pan of water on to boil for the pasta.
- In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
- When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.
CARBONARA AL FRANCO
Make and share this Carbonara Al Franco recipe from Food.com.
Provided by Dienia B.
Categories Spaghetti
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in skillet.
- Add prosciutto, mushrooms, garlic and olives.
- Sauté until mushrooms are tender.
- Add the wine and chicken broth and bring to a boil.
- Simmer over high heat until liquid is reduced by half.
- Add parsley.
- Break egg into mushroom mixture and stir until egg is cooked.
- Add Parmesan cheese and mix well.
- Add cooked spaghetti and toss.
Nutrition Facts : Calories 467.5, Fat 23.4, SaturatedFat 5.8, Cholesterol 106.2, Sodium 519.1, Carbohydrate 39.8, Fiber 3, Sugar 2.1, Protein 17.7
VODKA CHICKEN CARBONARA
Bacon, Pasta and Vodka, need I say more? This is a pasta dish that is just as easy to make as spaghetti and meatballs but with a savory, spicy taste! The cinnamon adds an exciting taste and aroma!
Provided by flourpower
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add minced garlic, 1/2 tablespoon of garlic and bacon to large sauce pan.
- Fry bacon until somewhat crispy. Add chicken, cook until chicken is no longer pink.
- Add crushed tomatoes, milk, flour, spices, and butter to pan.
- Add vodka.
- Add pasta and simmer until pasta is cooked (salt to taste), adding additional water if the pasta needs more liquid to cook.
- Top pasta dish with basil!
Nutrition Facts : Calories 775.2, Fat 41.2, SaturatedFat 14.2, Cholesterol 146.9, Sodium 786.8, Carbohydrate 52, Fiber 3.5, Sugar 4.8, Protein 32.5
PENNE AND VODKA SAUCE
One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.
Provided by Rick Naylor
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
- Stir in pasta, and heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
- Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
More about "vodka al carbonara spaghetti food"
PENNE ALLA VODKA (EASY VODKA SAUCE!)
From copykat.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 629 per serving
BAREFOOT CONTESSA | PENNE ALLA VODKA
From barefootcontessa.com
- Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.
- Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.
- Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.
PENNE ALLA VODKA RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 19Calories 598 per servingCategory Mains, Quick And Easy, Quick Dinners
PASTA CARBONARA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPAGHETTI WITH CARBONARA SAUCE …
From seriouseats.com
RIGATONI WITH EASY VODKA SAUCE RECIPE | BON …
From bonappetit.com
THE BEST SPAGHETTI CARBONARA RECIPE - SKINNYTASTE
From skinnytaste.com
PASTA CARBONARA - COOKING CLASSY
From cookingclassy.com
CALABRIAN CARBONARA RECIPE - ANDREW CARMELLINI - FOOD & WINE
From foodandwine.com
LUXURIOUS PASTA WITH VODKA CREAM SAUCE - PROUD ITALIAN COOK
From prouditaliancook.com
BEST VODKA SAUCE RECIPE - HOW TO MAKE HOMEMADE VODKA …
From food52.com
VODKA AL CARBONARA SPAGHETTI RECIPE - RECIPEZAZZ.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love