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
SPAGHETTI CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
CARAMELIZED ONION, PANCETTA AND GOAT CHEESE FRITTATA
It only takes 30 minutes to whip up this delicious baked brunch dish made with creamy goat cheese, caramelized onions and crispy pancetta.
Provided by Cheri Liefeld
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In 10-inch ovenproof skillet, heat 1 teaspoon butter and the oil over medium heat until butter is melted. Cook onions in butter mixture 20 minutes, stirring frequently, until soft. Add pancetta; cook until crisp. Drain all but 1 tablespoon drippings from skillet; add 2 tablespoons butter to skillet.
- In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; pour over pancetta mixture in hot skillet. Sprinkle 1/2 cup goat cheese over egg mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 minutes or until eggs are thickened but still moist; remove from heat. Sprinkle remaining goat cheese and the Parmesan cheese over top of egg mixture.
- Set oven control to broil. Broil with top of skillet 6 inches from heat 1 to 2 minutes or until eggs are set and top is just beginning to brown. To serve, cut into 8 wedges.
Nutrition Facts : ServingSize 1 Serving
PANCETTA AND GOATS CHEESE CARBONARA
You might think Goats cheese would be to potent for this Dish, but it balances beautifully and gives a delightful zing to the palate :-)
Provided by Jana Steinhagen
Categories Spaghetti
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook your Spaghetti until al dente.
- Meanwhile brown the Pancetta in a chefs pan or small wok.
- While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
- Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
- Then add the cheese and egg mixture and stir well.
- The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.
Nutrition Facts : Calories 684.1, Fat 25.5, SaturatedFat 7.4, Cholesterol 223, Sodium 170.1, Carbohydrate 86, Fiber 3.8, Sugar 2.7, Protein 25.9
SPAGHETTI ALLA CARBONARA TRADIZIONALI
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Provided by Andry008
Categories World Cuisine Recipes European Italian
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g
PANCETTA CRISPS WITH GOAT CHEESE AND PEAR
Categories Cheese Fruit Pork Appetizer Brunch Bake Cocktail Party Goat Cheese Pear Bon Appétit
Yield Makes 16
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.
GOAT'S CHEESE & GARLIC LINGUINE WITH CRISP PANCETTA
Keep entertaining simple with this fuss-free but flavour-packed recipe
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.
- In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.
Nutrition Facts : Calories 740 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.23 milligram of sodium
CHEESY GOATS: PANCETTA CRISPS WITH GOAT CHEESE & PEAR
Make and share this Cheesy Goats: Pancetta Crisps With Goat Cheese & Pear recipe from Food.com.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Arrange pancetta slices on a foil-lined baking sheet. Bake 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack to drain. Let stand 10 minutes or until crisp.
- Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving.
Nutrition Facts : Calories 108.4, Fat 5.7, SaturatedFat 3.9, Cholesterol 15, Sodium 98.2, Carbohydrate 11.1, Fiber 1, Sugar 9.1, Protein 4.3
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