EASY CARBONARA RECIPE WITH CREAM RECIPES
BEST SPAGHETTI CARBONARA RECIPE - RECIPES, PARTY FOOD ...
When you're craving a comfort food, nothing will cure you like creamy spaghetti carbonara. Here's everything to remember when making our easy recipe.
Provided by Lindsay Funston
Categories dinner
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water. In a medium bowl, whisk eggs and Parmesan until combined. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain. To the same skillet, add garlic and cook until fragrant, about 1 minute. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a few tablespoons a time to loosen sauce if necessary. Season generously with salt and pepper, and stir in cooked bacon. Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.
CARBONARA SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIP…
Make and share this Carbonara Sauce recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion, garlic and prosciutto.
- Mix cream, eggs and S&P together.
- Mix all together and bring to boil. Add parmesan and stir until melted.
- Mix in cooked pasta and serve with parmesan.
Nutrition Facts : Calories 810.1, FatContent 31.6, SaturatedFatContent 18.1, CholesterolContent 188.9, SodiumContent 263.8, CarbohydrateContent 103.8, FiberContent 4.8, SugarContent 4.9, ProteinContent 27.2
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FETTUCCINE CARBONARA RECIPE: HOW TO MAKE IT
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
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Reviews 3.4
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Category Dinner
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Calories 495 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 495 calories per serving
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
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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
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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.
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Reviews 4.1
Total Time 18 minutes
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Total Time 18 minutes
Category side-dish
- BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.
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FETTUCCINE CARBONARA RECIPE: HOW TO MAKE IT
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
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Reviews 3.4
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Category Dinner
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Calories 495 calories per serving
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Reviews 3.4
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 495 calories per serving
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
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