BEEF CARBONARA RECIPES
CHRISTMAS CARBONARA | JAMIE MAGAZINE RECIPES
You can use spaghetti or penne for this simple supper dish. Mushrooms aren’t traditional in a carbonara, but we love them here.
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Cook the tagliatelle in a large pan of boiling salted water, according to the packet instructions.
- Slice the mushrooms, peel and finely chop the garlic, then add to a frying pan over a medium heat with the oil. Sauté for 5 minutes until softened.
- Finely grate the Parmesan (if using) into a bowl, then finely chop and add the parsley leaves and chives.
- Beat in the egg yolks and crème fraîche, and season well with black pepper.
- Add the fried mushrooms, shred and add the ham, then stir to combine.
- Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan.
- Off the heat, pour the sauce over the pasta and stir to coat. Add some cooking water to loosen it up if needs be. Serve with an extra grating of Parmesan, if you like.
Nutrition Facts : Calories 585 calories, FatContent 20 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 25.5 g protein, CarbohydrateContent 75.5 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
Total Time 30 minutes
Yield 4 adults or 6 children
Number Of Ingredients 6
Steps:
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
- When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
Nutrition Facts : Calories 461 calories, FatContent 9.4 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 77.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.3 g salt, FiberContent 4.6 g fibre
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When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
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- Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
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MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE
This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti. (If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 608kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 608kcals per serving
- Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.
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When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
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- Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
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MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE
This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti. (If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 608kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 608kcals per serving
- Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.
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From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.
Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.
To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.
Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
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Reviews 4
Total Time 1 hours 0 minutes
Calories 330 per serving
From bettycrocker.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 330 per serving
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