PENNE A LA CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
GIADA'S CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
- Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
- Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
- Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.
GIADA'S CARBONARA
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.
- Make the Basil Aioli
- While the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.
- Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine. Turn out onto a serving platter.
- Melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.
GIADA'S CARBONARA PASTA (MY WAY)
I saw this recipe on Foodnetwork (Everyday Italian) and thought it looked so delicious so I ended up trying it right away. To make a long story short, I didn't have the asparagus that it called for (or at least any fresh), and my local grocery store didn't have any at the time. I ended up improvising this a little to fit what I had on hand. I used two heads of broccoli and I thought it was fabulous.
Provided by Chef Mean Green
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.
- Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.
- Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
- Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.
- *RAW EGG WARNING.
Nutrition Facts : Calories 1255.4, Fat 88.4, SaturatedFat 19.2, Cholesterol 308.8, Sodium 811.2, Carbohydrate 91.9, Fiber 6.4, Sugar 4.9, Protein 25.9
GIADA'S CHICKEN CARBONARA
This is one of my favorite pasta dishes. It's creamy and rich and food network's Giada has the perfect recipe!
Provided by Ria Bia
Categories < 30 Mins
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
More about "giadas carbonara recipes"
GIADA'S CARBONARA - FOOD NETWORK UK | TV CHANNEL | EASY …
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, LunchServings 4
GIADA’S CARBONARA | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 25 minsCategory Main CourseCalories 806 per serving
GIADA DE LAURENTIIS: CARBONARA | FOOD & WINE - YOUTUBE
From youtube.com
SIMPLE CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
LIDIA BASTIANICH'S SPAGHETTI CARBONARA - TODAY.COM
From today.com
10 BEST GIADA DE LAURENTIIS PASTA RECIPES | YUMMLY
From yummly.com
GIADA’S CLASSIC CARBONARA | GIADZY
From giadzy.com
5/5 (3)Category Main Course, PastaAuthor Giada De LaurentiisCalories 734 per serving
GIADA'S CARBONARA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
GIADA’S 10 ESSENTIAL PASTA SAUCES | GIADZY
From giadzy.com
GINO D ACAMPO SPAGHETTI CARBONARA RECIPE (PDF) - 50.IUCNREDLIST
From 50.iucnredlist.org
GIADA DE LAURENTIIS JUST SHARED A PUMPKIN CARBONARA RECIPE FOR …
From sheknows.com
PIN ON RINGING THE DINNER BELL! - PINTEREST
From pinterest.com
GIADA SPAGHETTI ALLA CARBONARA RECIPE | DEPORECIPE.CO
From deporecipe.co
GIADA'S CARBONARA : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
GIADA DE LAURENTIIS: CARBONARA - RECIPE FLOW
From recipeflow.com
GIADA'S CARBONARA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
GIADA'S CLASSIC CARBONARA | STEVEW | COPY ME THAT
From copymethat.com
GIADA’S CARBONARA – RECIPES NETWORK
From recipenet.org
GIADA'S CARBONARA | RECIPES WIKI | FANDOM
From recipes.fandom.com
CARBONARA GIADA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
GIADA'S CARBONARA RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN CARBONARA VIA GIADA DE LAURENTIIS SAVE THE RECIPE
From youtube.com
BEST PASTA CARBONARA RECIPE GIADA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE OF THE WEEK: GIADA'S PENNE ALLA CARBONARA
From therealhipmom.com
GIADA'S CARBONARA - MEDITERRANEAN RECIPES
From fooddiez.com
FOOD NETWORK - HOW TO MAKE GIADA'S CHICKEN CARBONARA
From facebook.com
GIADA'S CARBONARA | RECIPE | CARBONARA PASTA, CARBONARA RECIPE, …
From pinterest.com
BEST GIADA DE LAURENTIIS' BEST CHICKEN RECIPES RECIPES, NEWS, TIPS …
From pinterest.ca
AUTHENTIC CARBONARA RECIPE - CARPE DIEM ROME
From carpediemrome.com
GIADA'S CLASSIC CARBONARA | DEBBIE | COPY ME THAT
From copymethat.com
GIADA DE LAURENTIIS HAS CAPTIVATED TIKTOK WITH HER CREAMY …
From mashed.com
PASTA ALLA CARBONARA, AND WHY GIADA IS A BUBBLEHEAD.
From meadowparty.com
GIADAS CARBONARA RECIPE
From awwildcat.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love