PASTA CARBONARA BACON RECIPES

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

PASTA CARBONARA I RECIPE | ALLRECIPES

Pasta Carbonara I Recipe | Allrecipes image

Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.

Provided by Jackie

Categories Pasta Carbonara

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ pound bacon, cut into small pieces
4 eggs, room temperature
¼ cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste

Steps:

Cook bacon until crisp. Drain on paper towels.
In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Nutrition Facts : Calories 394.6 calories, CarbohydrateContent 41.7 g, CholesterolContent 132.5 mg, FatContent 17.7 g, FiberContent 2 g, ProteinContent 18.1 g, SaturatedFatContent 8.6 g, SodiumContent 450.4 mg, SugarContent 2.2 g

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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

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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