Pasta Carbonara Salad Recipes

CARBONARA PASTA SALAD

Carbonara Pasta Salad image

Provided by Lisa G

Time 15m

Number Of Ingredients 12

Ingredients

2 Cups small-shaped pasta (uncooked), I used shells
¼ Cup Buttermilk
¼ Cup light mayonnaise
¼ Cup fat free sour cream
¼ Cup grated Parmesan cheese
2 tbsp white wine vinegar
½ tsp pepper
5-6 Leaves fresh basil, sliced
4 Large cremini mushrooms, sliced
½ Small red onion, sliced in half moons
2 Cups Chopped romaine lettuce
4 Strips bacon, cooked and crumbled

Steps:

Cook the pasta according to package directions.
After the pasta has been strained place it in the fridge to cool completely (I just used the same pot I cooked the pasta in).
Meanwhile, whisk together the buttermilk, mayonnaise, sour cream, Parmesan cheese, vinegar, pepper and basil leaves; set aside.
When the pasta is completely cold, add it to the sauce and then add in the mushrooms and red onion; mix well.
When you are ready to serve the salad, mix in the romaine lettuce.
Top with the crunchy yummy bacon.
Taste and adjust seasoning.

Nutrition Facts :

SPAGHETTI ALLA CARBONARA

Spaghetti alla Carbonara image

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

Ingredients

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

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.

AUTHENTIC PASTA CARBONARA

Authentic Pasta Carbonara image

I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. -Lauren Brien-Wooster, South Lake Tahoe, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 package (1 pound) spaghetti or linguine
6 bacon strips, chopped
1 cup fresh or frozen peas
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
2 large eggs, lightly beaten
2 tablespoons minced fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Additional grated Parmigiano-Reggiano cheese, optional

Steps:

In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

PASTA CARBONARA SALAD

Pasta Carbonara Salad image

I modified this recipe off of the back of skinner pasta package. Theirs called for boiled eggs and not peas, but that just sounded weird to me. Although afterwards, I didn't really like the peas in the mixture. It also says to add 1/4 c extra mayo/miracle whip right before you serve it, but I don't know if that is necessary. I used both mayo and miracle whip because I ran out of mayo, but can be used with one or the other. This is a rather bland recipe, so you can always spice it up one way or another.

Provided by mejeffrey

Categories One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

24 ounces shell pasta
1 tablespoon oil
1 tablespoon salt
2 cups parmesan cheese
1 2/3 cups mayonnaise or 1 2/3 cups Miracle Whip
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 pieces bacon (crumbled)
1 (15 ounce) can peas or 4 chopped hardboiled egg
4 tablespoons milk

Steps:

Cook shells according to package directions with oil and salt; drain.
Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot.
In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper.
Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture.
Add crumbled bacon and drained peas.
Refrigerate.

Nutrition Facts : Calories 472.6, Fat 19.7, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1108.7, Carbohydrate 57, Fiber 3.8, Sugar 5.9, Protein 16.7

PASTA CARBONARA

Pasta Carbonara image

This rich pasta toss from Cathy Lorenzini is great for everyday dinners or special occasions. "I can come home from work and throw this dish together in a half hour," says the St. Charles, Missouri cook. "Wherever I take it, I'm constantly asked for the recipe."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Nutrition Facts : Calories 876 calories, Fat 69g fat (38g saturated fat), Cholesterol 165mg cholesterol, Sodium 874mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

CARBONARA PASTA SALAD

Carbonara Pasta Salad image

Give your next pasta salad an Italian flair with classic carbonara fixings, including peas and bacon pieces.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings, about 1 cup each

Number Of Ingredients 5

Ingredients

1 pkg. (6.4 oz.) KRAFT Italian Pasta Salad
1 cup frozen peas, thawed
1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
1/2 tsp. garlic powder
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Prepare Pasta Salad as directed on package.
Stir in peas, bacon and garlic powder.
Refrigerate 1 hour. Sprinkle with Parmesan just before serving.

Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 5 g, Protein 12 g

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