CARBONARA RECIPES RECIPES

CARBONARA RECIPES - BBC GOOD FOOD

Carbonara recipes - BBC Good Food image

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

Ingredients

EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES

Easy carbonara recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

Ingredients

150 g dried tagliatelle
3 higher-welfare sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large free-range egg
30 g Parmesan cheese

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Nutrition Facts : Calories 633 calories, FatContent 30.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 1.7 g salt, FiberContent 2.6 g fibre

More about "carbonara recipes recipes"

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

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. 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.
3. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
4. Use tongs to transfer your pasta straight into the pan and toss with the bacon.
5. 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.
6. Plate up the pasta, and finish with an extra grating of Parmesan.

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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
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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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

1. Put a large pan of salted water on to boil.
2. 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.
3. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
4. 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.
5. 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.
6. 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.
7. 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.)
8. 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.
9. 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.

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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES

From jamieoliver.com
Total Time 15 minutes
Calories 633 calories per serving

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

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ULTIMATE SPAGHETTI CARBONARA RECIPE | BBC GOOD FOOD

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Italian
Calories 655 calories per serving

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

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SPAGHETTI ALLA CARBONARA RECIPE | TYLER FLORENCE | FOOD ...

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.
From foodnetwork.com
Reviews 4.6
Total Time 25 minutes
Category main-dish
Cuisine italian

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.

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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

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.

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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

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.

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QUICK CARBONARA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carbonara is a dinnertime classic, but my version cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic and Parmesan, it certainly doesn't skimp on flavor. —Carole Martin, Tallahassee, Florida
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 513 calories per serving

Cook spaghetti according to package directions; drain., In a large skillet, heat butter and oil over medium heat; saute garlic 1 minute. Stir in ham and bacon; heat through. Add spaghetti and parsley; toss to combine., Remove from heat. Stir in olives and cheese.

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PASTA CARBONARA RECIPES | ALLRECIPES

Pasta carbonara is a simple dish with just a few ingredients, but you'll find many fun variations in this collection of 40+ pasta carbonara recipes to try. Staff Picks an overhead, close up view of a plate of spaghetti carbonara
From allrecipes.com

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LOADED CHICKEN CARBONARA RECIPE | ALLRECIPES

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CARBONARA RECIPE - GREAT ITALIAN CHEFS

Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara…
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CHICKEN CARBONARA RECIPE - EASY CHICKEN RECIPES

Aug 03, 2020 · Why you will love this chicken carbonara! Deliciously creamy: This spaghetti dinner is made with heavy cream and egg yolks that create the most wonderful sauce that coats each …
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OLIVE GARDEN SHRIMP CARBONARA WITH CHICKEN - COPYKAT RECIPES

Feb 24, 2015 · What Makes Shrimp Carbonara With Chicken Unique. This classic recipe is an Olive Garden favorite. It’s made up of sautéed seasoned chicken, shrimp, and bucatini pasta tossed in a creamy carbonara …
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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…
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CHICKEN CARBONARA RECIPE - EASY CHICKEN RECIPES

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CLASSIC CARBONARA WITH PANCETTA RECIPE | ALLRECIPES

The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a …
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OLIVE GARDEN SHRIMP CARBONARA WITH CHICKEN - COPYKAT RECIPES

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SPAGHETTI CARBONARA RECIPES - BBC FOOD

by Rick Stein. Rick Stein's authentic spaghetti carbonara is easy, delicious and wonderfully creamy. But this recipe doesn't actually contain …
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OLIVE GARDEN SOUP RECIPES {COPYCAT} - COPYKAT RECIPES

Feb 28, 2019 · Which soup is the best soup at the Olive Garden? The folks at Chowhound ranked the Olive Garden Soups.I think it depends on what type of soup you personally enjoy the most. If …
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