CARBONARA RECIPE EASY RECIPES

Name: Easy sausage carbonara
Total time: 15 min
Yield: 2
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

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

EASY HAM CARBONARA RECIPE - FOOD.COM

Easy Ham Carbonara Recipe - Food.com image

This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 package angel hair pasta
1 medium onion, thinly sliced
1/3 cup vegetable oil
1 cup cubed, fully cooked ham
1/2 cup chicken broth
1/4 cup margarine, melted
2 egg yolks, beaten
1/2 cup fresh parsley, minced
1/2 cup parmesan cheese, grated

Steps:

Cook pasta.
In a skillet, saute the onion in oil.
Add the ham, broth and margarine and heat through.
Add drained pasta to ham mixture.
Pour in egg yolks and cook until the eggs are completely set.
Sprinkle with parsley and Parmesan cheese and toss to coat.

Nutrition Facts : Calories 410.4, FatContent 37.4, SaturatedFatContent 8.3, CholesterolContent 112.2, SodiumContent 957, CarbohydrateContent 4.1, FiberContent 0.7, SugarContent 1.5, ProteinContent 15.1

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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!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving

1. Cook the linguine according to the packet instructions.
2. 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.
3. 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.
4. 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.
5. Share between bowls and serve with a green salad.

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Bacon, cream and Parmesan cheese make a classic pasta sauce that's absolutely heavenly. It's a delightful option for company! —Cathy Croyle, Davidsville, Pennsylvania
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 527 calories per serving

Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

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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.

See details

EASY HAM CARBONARA RECIPE - FOOD.COM

This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 410.4 per serving

Sprinkle with parsley and Parmesan cheese and toss to coat.

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VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES

1. Cook the linguine according to the packet instructions.
2. 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.
3. 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.
4. 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.
5. Share between bowls and serve with a green salad.

See details

TORTELLINI CARBONARA RECIPE: HOW TO MAKE IT

Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

See details

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.

See details

EASY HAM CARBONARA RECIPE - FOOD.COM

Sprinkle with parsley and Parmesan cheese and toss to coat.

See details

VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES

1. Cook the linguine according to the packet instructions.
2. 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.
3. 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.
4. 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.
5. Share between bowls and serve with a green salad.

See details

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See details

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