Carbonara Stuffed Potatoes With Crispy Pancetta Recipes

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OVER-STUFFED CARBONARA BAKED POTATOES



Over-Stuffed Carbonara Baked Potatoes image

Fill russets with bacon-Parmesan mashed potatoes and bake an egg right on top.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 7

4 medium russet potatoes, scrubbed and dried thoroughly (about 3 pounds)
4 strips bacon
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
3 scallions, thinly sliced (white and dark green parts kept separate)
3 ounces Parmesan, finely grated (about 3 cups)
4 large eggs, at room temperature

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
  • Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
  • Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
  • Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
  • Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
  • Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
  • To serve, top each potato with the scallion greens and remaining bacon and serve immediately.

CLASSIC CARBONARA WITH PANCETTA



Classic Carbonara with Pancetta image

This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.

Provided by KMOMMYZ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 13

4 eggs, lightly beaten
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, chopped
½ pound sliced pancetta, chopped
½ teaspoon ground nutmeg
½ cup pine nuts, toasted
½ teaspoon salt
1 teaspoon black pepper
¾ cup chopped Italian flat leaf parsley
½ cup freshly grated Parmesan cheese

Steps:

  • Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
  • Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
  • Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
  • Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g

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