HOW TO MAKE PASTA CARBONARA WITH BACON RECIPES

Name: Pasta Carbonara
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 12 oz. pasta, any variety; 8 pieces thick cut bacon (diced small); 1/2 whole medium onion, diced small; 2 cloves garlic, minced; 3 whole eggs; 3/4 c. finely grated Parmesan; 3/4 c. heavy cream; Salt and plenty of black pepper; 1/2 c. peas

BEST PASTA CARBONARA RECIPE - HOW TO MAKE PASTA CARBONARA

Best Pasta Carbonara Recipe - How to Make Pasta Carbonara image

Ree Drummond's delicious recipe for Pasta Carbonara couldn't be easier to make. It's also the perfect dish to make for your family during the colder months.

Provided by Ree Drummond

Categories main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 oz. pasta, any variety
8 pieces thick cut bacon (diced small)
1/2 whole medium onion, diced small
2 cloves garlic, minced
3 whole eggs
3/4 c. finely grated Parmesan
3/4 c. heavy cream
Salt and plenty of black pepper
1/2 c. peas

Steps:

Cook pasta according to package directions. While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency. Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. Serve immediately with extra Parmesan. Delish!

BACON PASTA RECIPES | BBC GOOD FOOD

Bacon pasta recipes | BBC Good Food image

Give your pasta dishes a flavour boost by adding smoky bacon. Our comforting recipes include mushroom and bacon penne, carbonara and bacon macaroni cheese.

Provided by Alice Johnston

Number Of Ingredients 1

Ingredients

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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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