BACON CARBONARA SAUCE RECIPES
CARBONARA RECIPES - BBC GOOD FOOD
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
Provided by Good Food team
Number Of Ingredients 1
EASY CARBONARA - JAMIE OLIVER
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, check out my super-simple method for fresh pasta, using just flour and water.
Total Time 10 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
Nutrition Facts : Calories 454 calories, FatContent 17.4 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 23 g protein, CarbohydrateContent 55.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 0.8 g salt, FiberContent 2.2 g fibre
More about "bacon carbonara sauce recipes"
CARBONARA RECIPES - BBC GOOD FOOD
Treat yourself to one of our comforting, creamy carbonara dishes. Take your pick from classic spaghetti carbonara, veggie versions and other tasty twists.
From bbcgoodfood.com
From bbcgoodfood.com
See details
EASY CARBONARA - JAMIE OLIVER
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, check out my super-simple method for fresh pasta, using just flour and water.
From jamieoliver.com
Total Time 10 minutes
Calories 454 calories per serving
From jamieoliver.com
Total Time 10 minutes
Calories 454 calories per serving
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
See details
BACON PASTA RECIPES - BBC GOOD FOOD
Give your pasta dishes a flavour boost by adding smoky bacon. Our comforting recipes include mushroom and bacon penne, carbonara and bacon macaroni cheese.
From bbcgoodfood.com
From bbcgoodfood.com
See details
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
See details
SPAGHETTI CARBONARA RECIPE - NYT COOKING
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 513 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 513 per serving
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
See details
BACON PASTA RECIPES - BBC GOOD FOOD
Give your pasta dishes a flavour boost by adding smoky bacon. Our comforting recipes include mushroom and bacon penne, carbonara and bacon macaroni cheese.
From bbcgoodfood.com
From bbcgoodfood.com
See details
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
See details
SPAGHETTI CARBONARA RECIPE - NYT COOKING
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 513 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 513 per serving
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
See details
AUTHENTIC PASTA CARBONARA RECIPE: HOW TO MAKE IT
I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
From tasteofhome.com
Reviews 3.9
Total Time 35 minutes
Category Dinner
Cuisine Authentic, Europe, Italian
Calories 353 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 35 minutes
Category Dinner
Cuisine Authentic, Europe, Italian
Calories 353 calories per serving
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.
See details
SIMPLE CARBONARA RECIPE - BON APPéTIT
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
See details
SPAGHETTI WITH BACON RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 159 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Dinner
Cuisine Europe, Italian
Calories 159 calories per serving
- 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, until bubbly, 40-45 minutes. If desired, sprinkle with parsley.
See details
SPAGHETTI AMATRICIANA (SPAGHETTI WITH GUANCIALE AND T…
A first course that has become a symbol of Lazio's culinary tradition: spaghetti amatriciana (bacon and tomato spaghetti) is made with cured pork jowl, pecorino cheese, and peeled tomatoes.
From giallozafferano.com
Reviews 4.9
Total Time 35 minutes
Calories 721 kcal per serving
From giallozafferano.com
Reviews 4.9
Total Time 35 minutes
Calories 721 kcal per serving
- Once the spaghetti are cooked, drain them and add them directly to the sauce in the pan 13 . Sauté the pasta very quickly to mix it well with the sauce. If you like the pasta al dente you can turn off the heat otherwise pour a little of the pasta cooking water to continue cooking. To finish, sprinkle with grated pecorino cheese 14 : your spaghetti all'Amatriciana is ready to be served 15 !
See details
EASY BACON CARBONARA PASTA RECIPE - MY GORGEOUS RECIPES
Mar 29, 2020 · Creamy Bacon Carbonara with parmesan cheese, bacon lardons and eggs. If you like pasta, you will love this Italian dish that is ready in 15-20 minutes. No cream, no complicated sauces, just the real deal. The creamy carbonara sauce can't be any simpler. This spaghetti carbonara…
From mygorgeousrecipes.com
From mygorgeousrecipes.com
See details
CREAMY BACON CARBONARA - THE RECIPE CRITIC
Aug 31, 2019 · Creamy Bacon Carbonara is a classic Italian creamy pasta, bacon, mushrooms and onions cooked together and tossed in a cheesy, rich egg yolk mixture for an easy 30 minute meal! A quick and easy dinner that is made in minutes! Pasta is a weekly special in our home! If you love pasta as much as we do try these Creamy Garlic Shrimp Alfredo Pasta, Creamy Chicken, Bacon …
From therecipecritic.com
From therecipecritic.com
See details
THE BEST BACON CARBONARA PASTA (5 INGREDIENTS!) - DINNER ...
Jan 11, 2022 · Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes. Classic Italian Recipes are a popular section of recipes on the site including Meat Lasagna, Chicken Parmesan and Marinara Sauce.
From dinnerthendessert.com
From dinnerthendessert.com
See details
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
Mar 12, 2021 · One of carbonara's origin stories says that it was created to appeal to bacon- and egg-eating American G.I.s stationed in Italy after World War II. But, as David Downie's great Roman cookbook, Cooking the Roman Way , explains, the dish existed under one name or another long before that. (As for the name itself, the tale that carbonara …
From seriouseats.com
From seriouseats.com
See details
PASTA CARBONARA WITH BACON AND PEAS - FOR THE LOVE OF COOKING
Jul 28, 2014 · How to Make Pasta Carbonara with Bacon and Peas. Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture so that the heat of the pasta cooks the raw egg in the sauce…
From fortheloveofcooking.net
From fortheloveofcooking.net
See details
CREAMY BACON CARBONARA RECIPE | WOOLWORTHS
Add the cream and the eggs and stir thoroughly. Begin adding the cheese (you can add as much or as little as you like), bacon and spring onion and then add in salt and pepper to your liking. Stir until completely combined and the sauce …
From woolworths.com.au
From woolworths.com.au
See details
PASTA CARBONARA RECIPES | ALLRECIPES
Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor. By CHETNEY. Fettucine Carbonara. Save. Fettucine Carbonara . Rating: 4 stars 160 . Easy restaurant quality carbonara…
From allrecipes.com
From allrecipes.com
See details
CARBONARA - WIKIPEDIA
Carbonara (Italian: [karbonaːra]) is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper.The dish arrived at its modern form, with its current name, in the …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
SPAGHETTI WITH CARBONARA SAUCE RECIPE - SERIOUS EATS
Mar 12, 2021 · One of carbonara's origin stories says that it was created to appeal to bacon- and egg-eating American G.I.s stationed in Italy after World War II. But, as David Downie's great Roman cookbook, Cooking the Roman Way , explains, the dish existed under one name or another long before that. (As for the name itself, the tale that carbonara …
From seriouseats.com
From seriouseats.com
See details
PASTA CARBONARA WITH BACON AND PEAS - FOR THE LOVE OF COOKING
Jul 28, 2014 · How to Make Pasta Carbonara with Bacon and Peas. Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture so that the heat of the pasta cooks the raw egg in the sauce…
From fortheloveofcooking.net
From fortheloveofcooking.net
See details
CREAMY BACON CARBONARA RECIPE | WOOLWORTHS
For all liquor orders processed, Woolworths Group is acting as an agent on behalf of Endeavour Group Limited (ABN 77 159 767 843). For Everyday Market from Woolworths orders …
From woolworths.com.au
From woolworths.com.au
See details
PASTA CARBONARA RECIPES | ALLRECIPES
Shrimp and spaghetti noodles are covered in a carbonara-style sauce. Bacon is omitted, and skim milk is used as the base of the sauce to cut calories but not flavor. By CHETNEY. Fettucine Carbonara. Save. Fettucine Carbonara . Rating: 4 stars 160 . Easy restaurant quality carbonara…
From allrecipes.com
From allrecipes.com
See details
CARBONARA - WIKIPEDIA
Carbonara (Italian: [karbonaːra]) is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper.The dish arrived at its modern form, with its current name, in the …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
QUICK SPAGHETTI CARBONARA RECIPE | MARTHA STEWART
Mar 07, 2011 · A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish . Everyday Food, …
From marthastewart.com
From marthastewart.com
See details
FETTUCCINI CARBONARA RECIPE | ALLRECIPES
I fried up the bacon, removed it to cool, drained some of the bacon fat, and then cooked the shallots (only 3), onion, and garlic in the bacon grease. I also used 1 cup of heavy cream, 1.5 cups of …
From allrecipes.com
From allrecipes.com
See details
CREAMY CARBONARA - JO COOKS
Jun 12, 2019 · How To Make Creamy Carbonara. Prepare the pasta: Bring a large pot of salted water to boil over high heat.Add the pasta and cook according to package instructions. Drain and set …
From jocooks.com
From jocooks.com
See details
CREAM OF BACON RECIPES | COOK WITH CAMPBELLS
Campbell’s® Condensed Cream of Bacon soup is an incredibly versatile soup. It's delicious when eaten on its own and also a great addition to help you make delicious weeknight recipes! Cream of Bacon Soup is made with real ingredients like real cream and real bacon…
From cookwithcampbells.ca
From cookwithcampbells.ca
See details
FETTUCCINI CARBONARA RECIPE | ALLRECIPES
I fried up the bacon, removed it to cool, drained some of the bacon fat, and then cooked the shallots (only 3), onion, and garlic in the bacon grease. I also used 1 cup of heavy cream, 1.5 cups of …
From allrecipes.com
From allrecipes.com
See details
CREAMY CARBONARA - JO COOKS
Jun 12, 2019 · How To Make Creamy Carbonara. Prepare the pasta: Bring a large pot of salted water to boil over high heat.Add the pasta and cook according to package instructions. Drain and set …
From jocooks.com
From jocooks.com
See details
CREAM OF BACON RECIPES | COOK WITH CAMPBELLS
Campbell’s® Condensed Cream of Bacon soup is an incredibly versatile soup. It's delicious when eaten on its own and also a great addition to help you make delicious weeknight recipes! Cream of Bacon Soup is made with real ingredients like real cream and real bacon…
From cookwithcampbells.ca
From cookwithcampbells.ca
See details
BEST SPAGHETTI CARBONARA RECIPE | MYRECIPES
This was a quick, easy recipe for carbonara. I omitted the bacon, because I used flavored pasta, and it was wonderful. I've made this recipe with bacon before and loved it that way …
From myrecipes.com
From myrecipes.com
See details
