Carbonara Recipe With Creme Fraiche

15-MINUTE CRèME FRAîCHE CARBONARA WITH BACON

Steps:

• Start by getting your pasta water going and cook the pasta al dente according to package instruction, and then drain almost all of the water. Make sure to save some of the pasta water for use in the sauce. While the pasta is cooking, you can make the sauce.
• Place diced or sliced bacon in a cold frying pan over medium high heat and cook for about 5 minutes until bacon looks cooked, mixing often.
• Lower the heat to medium and add in the chopped leeks. Mix and cook for 3 minutes.
• The pasta should now be done, so add the crème fraîche and pasta cooking water to the bacon and leeks. Mix well and then add in the shredded parmesan and ground black pepper. Bring to a simmer and let simmer for 2 minutes. Then add the pasta and mix well.
• To serve, bring the pan from the heat and top with shredded parmesan and some ground black pepper.

CHRISTMAS CARBONARA

Steps:

• Cook the tagliatelle in a large pan of boiling salted water, according to the packet instructions.
• Slice the mushrooms, peel and finely chop the garlic, then add to a frying pan over a medium heat with the oil. Sauté for 5 minutes until softened.
• Finely grate the Parmesan (if using) into a bowl, then finely chop and add the parsley leaves and chives.
• Beat in the egg yolks and crème fraîche, and season well with black pepper.
• Add the fried mushrooms, shred and add the ham, then stir to combine.
• Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan.
• Off the heat, pour the sauce over the pasta and stir to coat. Add some cooking water to loosen it up if needs be. Serve with an extra grating of Parmesan, if you like.

CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, in a large skillet over medium-low heat, cook bacon, stirring, until crisp, about 10 minutes. Add creme fraiche and bring to a simmer. Whisk in egg yolks; season with black pepper and salt.
• When water begins to boil, add tagliatelle and cook, according to package directions, until al dente. Drain pasta and add to sauce; stir in cheese and chives; let stand for 1 minute.
• Using a meat or carving fork, twirl a quarter of the pasta and place in the center of a bowl. Repeat process three times with remaining pasta. Spoon any remaining sauce over and around pasta and garnish with cheese; serve immediately.

CREAMY CHICKEN CARBONARA

Steps:

• In a large skillet over medium heat, cook bacon 8-10 minutes, stirring often, or until crisp. Transfer bacon to paper towel lined plate to remove excess fat. Remove all but 1 tbsp (15 mL) bacon fat from the pan.
• Add mushrooms, onion, and garlic, sauté 3-5 minutes or until soft. Add chicken. Cook 3-5 minutes, stirring often, or until no pink remains on the chicken. Stir in soup, milk and thyme. Bring to simmer. Return bacon to the pan. Reduce heat and simmer for 4-5 minutes or until chicken is cooked through.
• Remove from heat.Stir through parsley.Serve over cooked spaghetti topped with Parmesan cheese, if desired.

CREAMY VEGETABLE PASTA

Steps:

• Place the pasta in a large saucepan, cover with boiling water
• Bring back to the boil and simmer for 10-12 minutes until cooked
• Meanwhile heat the olive oil in a large frying pan
• Add the onion and cook for 2-3 minutes
• Next add the garlic, herbs and courgettes and cook until the vegetables are soft
• Cook the broccoli in the simmering pasta waster for about 5 minutes (or steam over the top of the pasta)
• Add the tomatoes to the other vegetables
• When the broccoli and pasta are cooked, drain and add to the vegetables
• Reduce the heat to minimum and pour over the crème fraîche and cheddar
• Stir until the cheddar is melted and the crème fraîche distributed throughout the pasta
• Serve immediately

CREAMY CARBONARA (NO EGG)

Steps:

• Bring a large pot of water to boil, add a generous amount of salt to the pot and the pasta. Cook according to packet instructions. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
• Meanwhile, heat oil and butter in a frying pan on medium heat. Add onion, bacon and mushrooms to the pan and cook, stirring, for 5 minutes or until the bacon is crisp and mushrooms are tender.
• Reduce heat to low, then add cream, 1/4 cup of reserved pasta water and the cooked penne pasta and cook, stirring regularly, until the liquid has reduced into a thick creamy sauce. Remove the frying pan from heat and add a good handful of shredded parmesan cheese, tossing through the pasta.
• Serve immediately with extra parmesan cheese on top and garnish with chopped parsley, if desired.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata