HOW TO MAKE BACON CARBONARA 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.

CREAMY PASTA WITH BACON RECIPE: HOW TO MAKE IT

Creamy Pasta with Bacon Recipe: How to Make It image

My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish.—Kim Uhrich, Cabot, Arkansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (9 ounces) refrigerated linguine
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
3 eggs, lightly beaten
8 cooked bacon strips, chopped
1/2 cup grated Parmesan cheese

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Nutrition Facts : Calories 474 calories, FatContent 33g fat (17g saturated fat), CholesterolContent 202mg cholesterol, SodiumContent 440mg sodium, CarbohydrateContent 29g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

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A fresh and nutritious twist on the classic carbonara, with smoky bacon, peas and almonds. Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our heart to function properly.
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Total Time 20 minutes
Cuisine italian
Calories 493 calories per serving

1. Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat.
2. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
3. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
4. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
5. Cook the pasta in the boiling salted water according to the packet instructions.
6. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
7. Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
8. Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
9. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!

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1. Put a large pan of salted water on to boil.
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