Pasta Carbonara With Bacon Recipes

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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

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.

ITALIAN CARBONARA WITH BACON



Italian Carbonara with Bacon image

Truly authentic Italian carbonara with bacon coal miners' recipe.

Provided by ShaneRyan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
12 slices thick-cut, applewood-smoked bacon
2 tablespoons olive oil, divided
1 onion, finely chopped
2 large cloves garlic, minced
¼ cup dry vermouth
1 cup shredded Parmesan cheese
½ cup whipping cream
4 eggs, beaten
1 tablespoon ground black pepper

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.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
  • Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
  • Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 47.5 g, Cholesterol 127.5 mg, Fat 25.2 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 431.2 mg, Sugar 3.5 g

PASTA CARBONARA WITH BACON



Pasta Carbonara with Bacon image

A delightful dish based on the Italian classic, with low-fat ingredients and healthy vegetables added.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

6 oz uncooked fettuccine or spaghetti
4 slices bacon, cut into 1-inch pieces (1/4 lb)
1 clove garlic, chopped
1 egg
3/4 cup milk
3/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
4 cups fresh baby spinach leaves
3/4 cup chopped plum (Roma) tomato (1 medium)
1/2 cup thinly sliced green onions (8 medium)
1 container (6 oz) Greek Fat Free plain yogurt

Steps:

  • Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
  • In small bowl, slightly beat egg; stir in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato, green onions and reserved garlic and bacon. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
  • Stir in yogurt; cook over low heat just until heated through.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 7 g, TransFat 0 g

SPAGHETTI CARBONARA II



Spaghetti Carbonara II image

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

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4 eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

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

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

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 WITH BACON



Pasta Carbonara With Bacon image

This is my answer to poor planning. I usually have all the ingredients on hand. This is a family favorite. For those with gluten intolerance corn spaghetti substitutes nicely.

Provided by Ginny

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 lb bacon, thick sliced
1/4 lb butter
1 cup half-and-half cream
2 tablespoons white vinegar
1 lb spaghetti
2 eggs, beaten
1/3 cup grated fresh parmesan cheese

Steps:

  • Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
  • Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
  • Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.

Nutrition Facts : Calories 951.2, Fat 53.5, SaturatedFat 27.1, Cholesterol 209.4, Sodium 712, Carbohydrate 88.6, Fiber 3.6, Sugar 3.4, Protein 27.6

BACON CARBONARA PASTA



Bacon Carbonara Pasta image

Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes.

Provided by Sabrina Snyder

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 pound spaghetti
10 slices bacon (, cut into small pieces)
3 large eggs (, yolks)
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 cup Parmesan (, shaved)
1 cup frozen peas

Steps:

  • Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
  • In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
  • Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
  • Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Carbohydrate 61 g, Protein 27 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1035 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g

BACON & TOMATO SPAGHETTI CARBONARA



Bacon & Tomato Spaghetti Carbonara image

Make and share this Bacon & Tomato Spaghetti Carbonara recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

8 slices bacon, chopped
2 tablespoons butter
300 g spaghetti (a little over 1/2 lb.)
4 eggs, beaten
1/3 cup fresh parsley
2 large tomatoes, seeded, diced
1/2 cup grated parmesan cheese
salt and pepper
additional grated parmesan cheese

Steps:

  • In large frypan cook bacon until crisp.
  • Drain, reserving 2 Tbsp (30 mL) drippings.
  • Set bacon aside.
  • Combine drippings and butter; set aside.
  • In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
  • Add butter mixture, eggs, cheese and parsley tossing to combine.
  • Cook and stir over low heat until mixture is creamy and slightly thickened.
  • Stir in tomatoes and bacon.
  • Add salt and pepper to taste.
  • Serve immediately sprinkled with additional Parmesan cheese.

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