Pasta With Greens Carbonara Recipes

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

QUICK AND CREAMY PASTA CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
• Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

PASTA WITH GREENS “CARBONARA”

Steps:

• 1. In a large sauté pan or Dutch oven, warm the oil over medium-low heat and add the onion. Let it sweat slowly. 2. Meanwhile, strip the greens' leaves from the stems. Taste a small piece of both the leaves and stem. If they're tough, like chewing-on-leather tough, you'll want to cut the greens quite fine and cook them longer. If they're tender and sweet, then we're really in business. 3. Bring a large pot of water to a boil, and add enough salt so that it tastes almost like the sea. 4. Stack the leaves together and roll up like a cigar. Slice the leaves into ribbons about ½" wide, or ¼" if they're on the firmer side. In a bowl, beat together the eggs with the cheese, a pinch of salt, and plenty of black pepper. 5. Turn the heat up to medium-high and add the smoked paprika. Stir to spread it around, then add a few good, healthy shakes of fish sauce or soy sauce. Let the sauce sizzle off and stir in the leaves. Sauté, stirring, until the greens are tender but just a little chewy. Taste them and adjust seasoning with fish sauce, salt and / or sugar, smoked paprika. Turn off heat and reserve, covered. 6. Cook the pasta until al dente and drain, saving a cup of the cooking water. Reheat greens over medium heat, and toss in the pasta-really mix it up to incorporate the two. Off heat, add the egg mixture and stir like the dickens, letting the heat from the pasta thicken the eggs. Add a little of the cooking water to loosen things up and form a smooth sauce. Taste, adjust seasoning with salt, pepper, fish sauce, or cheese, and serve.

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.

CARBONARA HEALTHIER WITH GREENS

Steps:

• Place olive oil and or bacon fat or butter in a large pan over medium high heat, add onions and saute for 3 minutes. Add the sliced swiss chard stem and saute for 2 more minutes, add garlic and pepper flakes saute for 3 minutes. Add swiss chard greens or baby spinach and basil and 1/2 cup pasta water to wilt.
• Fill a small pot with boiling pasta water with at least 4 inches and a 1/2 teaspoon white vinegar. Break each egg one at a time in to a small bowl then into the simmering water cover and poach for 3-4 minutes.
• Meanwhile toss cheese, black pepper and pasta in the vegetable mixture. Add additional pasta water and or olive oil to your liking.
• Plate the pasta mixture on to 4 plates.
• Remove eggs from water with slotted spoon place one on each plate of pasta.
• Garnish with bacon bits, additional pepper, cheese and basil if desired.
• Before digging in break the poached egg and stir in to the pasta.
• This`ll make it a creamy, yummy, comforting dish. Enjoy!

MEDITERRANEAN PASTA WITH GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
• Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
• Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

SPRING GREENS CARBONARA

Steps:

• Boil the kettle. Heat ½ tbsp oil in a large, deep frying pan or saucepan over a low-medium heat and sizzle the pancetta until crisp, about 5 mins. Once crisp, reduce the heat to as low as it will go to keep warm.
• Meanwhile, put the parsley, basil, mint and remaining oil in a small food processor and blitz until finely chopped. Or, finely chop the herbs using a sharp knife and omit the oil. Whisk the egg yolks and parmesan together in a separate bowl.
• Fill a large saucepan with boiling water from the kettle, season well with salt and bring to the boil on the hob, then cook the spaghetti for 10 mins until al dente. Add the asparagus and broccoli for the final 3 mins of cooking time, and the peas for the final 30 seconds.
• Lift the spaghetti into the pan with the pancetta using tongs, allowing a little water to be added with each addition of pasta. Drain the boiled veg but reserve a mug of the cooking water, then add the veg to the pan with the spaghetti and pancetta. Keep the heat set as low as possible and ensure there is a small puddle of the pasta cooking water in the bottom of the pan. This will prevent anything catching and help loosen the sauce.
• Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Continue tossing the pasta through the sauce for a few minutes, turning the heat up slightly if needed until the sauce thickens and clings to the spaghetti. Add splashes of the reserved pasta cooking water if the sauce becomes too thick - the spaghetti should be glossy and shiny when ready.
• Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil, if you like.

AMAZING PASTA CARBONARA

Steps:

• Cook the pasta according to instructions, drain.
• Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4" pieces Toss the pasta with the melted butter, bacon bits, nutmeg, eggs& green onions sprinkle with the cheese& serve.

PASTA CARBONARA

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.