LINGUINE CARBONARA RECIPES

LINGUINE CARBONARA RECIPE - QUICK FROM SCRATCH PASTA ...

Linguine Carbonara Recipe - Quick From Scratch Pasta ... image

No book about quick pastas would be complete without a version of this classic. It's made with little more than bacon and eggs. Slideshow: Quick Pasta

Provided by Food & Wine

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into thin strips
2 cloves garlic, minced
1/2 cup red wine
1/2 teaspoon fresh-ground black pepper
2 eggs
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
3/4 pound linguine
2 tablespoons chopped fresh parsley

Steps:

In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.

LINGUINE CARBONARA RECIPE | MYRECIPES

Linguine Carbonara Recipe | MyRecipes image

The luxurious, velvety texture of a good pasta carbonara is ephemeral at best, so you must enjoy it right away. Tempering the egg with hot pasta water keeps the sauce creamy by preventing it from curdling. For a smoky taste, use bacon in place of pancetta.

Provided by David Bonom

Yield 2 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 11

Ingredients

4 ounces uncooked linguine
½ cup 1% low-fat milk
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
? teaspoon salt
? teaspoon freshly ground black pepper
Cooking spray
? cup chopped pancetta (about 1 1/2 ounces)
¼ cup finely chopped onion
1 garlic clove, minced
1 large egg

Steps:

Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.
Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.

Nutrition Facts : Calories 387 calories, CarbohydrateContent 48.2 g, CholesterolContent 130 mg, FatContent 13 g, FiberContent 2.3 g, ProteinContent 19.2 g, SaturatedFatContent 5.8 g, SodiumContent 682 mg

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