SMOKY TOMATO CARBONARA
Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it's widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
- Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
- Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
- While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
- Serve in bowls with more cheese and black pepper.
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
BACON & TOMATO SPAGHETTI CARBONARA
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
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.
QUICK PASTA CARBONARA
The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
- Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.9 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 4 g, Protein 19 g, SaturatedFat 8.4 g, Sodium 457.5 mg, Sugar 6.2 g
PASTA CARBONARA WITH SPINACH AND TOMATOES
Roma tomatoes may be used in place of the canned I would however suggest to blanch the tomatoes and remove the peel before using in the recipe.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
- Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
- Add in onion to the drippings and cook for about 3 minutes or until softened.
- Add in garlic and chili flakes; cook stirring for 2 minutes.
- Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
- Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
- Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
- In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
- Season with fresh ground black pepper to taste and salt if desired.
- Remove from heat sprinkle the top with fresh parsley.
- Serve with more Parmesan cheese.
PASTA CARBONARA
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
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.
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- While pasta cooks, cook bacon in a large skillet over medium-high until crisp, 5 to 6 minutes. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet.
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