QUICK AND CREAMY PASTA CARBONARA
This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.
Provided by Big Daddy Cooks
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
- Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.
Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g
CREAMY CLASSIC PASTA CARBONARA RECIPE
Get out the spaghetti and enjoy this Creamy Classic Pasta Carbonara Recipe tonight! Creamy white sauce. Grated Parmesan. Crumbled bacon. This pasta carbonara recipe has it all.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 5 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, whisk egg and Parmesan until blended. Heat oil in large skillet on medium heat. Add garlic; cook and stir 3 min. Add broth and cream cheese; cook and stir 3 min. or until cream cheese is melted and mixture is well blended.
- Drain pasta. Add to skillet with cream cheese mixture; mix lightly. Add egg mixture and bacon; cook and stir 2 min. Sprinkle with parsley.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 2 g, Protein 12 g
PASTA CARBONARA
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
CLASSIC CARBONARA WITH PANCETTA
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
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
CREAMY SPAGHETTI CARBONARA
Make and share this Creamy Spaghetti Carbonara recipe from Food.com.
Provided by Steve_G
Categories European
Time 30m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
- Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
- While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
- Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
- Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
- Remove from heat and cover to keep warm.
- Beat eggs, cheeses, and garlic together with fork in small bowl.
- When water comes to boil, add pasta and 1 tablespoon table salt, stir.
- Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
- Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
- Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
- Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
- Serve immediately.
Nutrition Facts : Calories 642.6, Fat 33.1, SaturatedFat 10.1, Cholesterol 129.7, Sodium 547.5, Carbohydrate 58.7, Fiber 2.5, Sugar 2.4, Protein 22.4
CLASSIC PASTA CARBONARA
Got a crowd that wants pasta? Bacon? Creamy, Parmesan cheesy sauce? They'll relish this Classic Pasta Carbonara, ready to eat in just 25 minutes.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant.
- Whisk eggs in large bowl until blended. Drain spaghetti, reserving 3/4 cup cooking water. Gradually add reserved water to eggs, whisking constantly. Stir in pepper.
- Add spaghetti and cream to bacon mixture in skillet; mix lightly. Add eggs; cook and stir on low heat 1 min. or until heated through. Add 1 cup cheese; mix lightly. Spoon into serving bowl; top with remaining cheese and parsley.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 3 g, Protein 19 g
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- In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.
- Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
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- No. 1 | Bring a large pot of salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite). Do not drain the pasta.
- No. 3 | Place the pancetta and garlic clove in a large skillet. Turn heat to medium and cook, stirring every minute, until the pancetta has browned, but not crisp, about 5-7 minutes. Remove and discard the garlic, then add the black pepper.
- No. 4 | Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the pancetta fat. Remove from heat and add about a ⅓ cup of the pasta water.
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