CREAMY CARBONARA (NO EGG)
Creamy Carbonara is a quick and easy weeknight dinner that's ready in 30 minutes! This eggless penne carbonara is tossed with bacon, mushrooms, parmesan cheese and a creamy sauce. One bite of this pasta carbonara with cream and you'll be dying to go back for seconds!
Provided by Cassie Heilbron
Categories Dinner
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 687 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 49 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
NO EGG/CREAM CARBONARA
I saw this on the Food Network show Quick Fix Meals the other day. I liked the fact that there were no cream or eggs involved in this recipe.
Provided by Lori Mama
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions.
- Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft.
- Add oregano and cook 1 minute. Add flour and stir to coat onion.
- Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
- Remove from heat and stir in sour cream, Parmesan and parsley.
- Season, to taste, with salt and black pepper.
- Drain pasta and toss with sauce to coat. Serve.
Nutrition Facts : Calories 555, Fat 8.1, SaturatedFat 4.3, Cholesterol 21.9, Sodium 158.4, Carbohydrate 96.9, Fiber 4.3, Sugar 8.8, Protein 22.1
EGG-FREE SPAGHETTI CARBONARA
This is lighter than some carbonaras, and still very creamy. My husband and I aren't very fond of cooked eggs in any form, so combined several different recipes and a bit of my own ingredients to make this tasty recipe. Feel free to substitute chicken broth for the white wine, if you'd like. I served this with a side of steamed broccoli.
Provided by Jainene
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large saute pan over medium-high heat until it starts to brown.
- Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
- Add garlic, cook for another 2-3 minutes.
- Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
- In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
- Whisk bacon & onion reduction into the cream sauce.
- Toss cooked spaghetti in the sauce over low heat until heated through.
- Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.
Nutrition Facts : Calories 528.6, Fat 27.2, SaturatedFat 15, Cholesterol 72.6, Sodium 331.2, Carbohydrate 50.9, Fiber 3.2, Sugar 2.7, Protein 16.7
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- Put diced bacon in a cold skillet and heat over medium-high heat. Cook bacon, stirring occasionally until crispy, about 10 minutes. Remove bacon bits from pan and grease and let drain on a paper towel lined plate.
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