CHICKEN CARBONARA RECIPE BACON RECIPES

Name: Quick Carbonara
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 12 ounces uncooked spaghetti; 3 tablespoons butter; 3 tablespoons canola oil; 2 garlic cloves, minced; 3 cups cubed fully cooked ham; 8 bacon strips, cooked and crumbled; 2 tablespoons minced fresh parsley; 3/4 cup sliced ripe or pimiento-stuffed olives; 1/2 cup grated Parmesan cheese

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

Quick Carbonara Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 ounces uncooked spaghetti
3 tablespoons butter
3 tablespoons canola oil
2 garlic cloves, minced
3 cups cubed fully cooked ham
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
3/4 cup sliced ripe or pimiento-stuffed olives
1/2 cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 513 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 1333mg sodium, CarbohydrateContent 45g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 28g protein.

P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES

P.F. Chang's Kung Pao Chicken Recipe | Top Secret Recipes image

Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks. More cool P.F.Chang's copycat recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Ingredients

Nutrition Facts : Calories 550 calories

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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.
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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.
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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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Reviews 5
Total Time 20 minutes
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Calories 998 calories per serving

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