Penne Carbonara Recipe 45

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PENNE CARBONARA RECIPE - (4/5)



Penne Carbonara Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 9

1 serving penne pasta
2-3 slices smoked bacon/pancetta, sliced
1 large egg yolk
20-30ml double cream
¼ heaped cup parmesan cheese
1 teaspoon fresh thyme leaves, chopped
olive oil
pasta cooking liquid
sea salt

Steps:

  • 1. Cook pasta and have all other ingredients prepared and ready. Use a large frying pan. 2. Mix egg yolks with cream and parmesan cheese. Season with salt and pepper. 3. Heat some olive oil in pan and fry bacon till just about golden brown. Immediately pour drained pasta into the cooking bacon. 4. Toss and ad the yolk cream mixture. If dry, add cooking liquid. Turn the heat down to low. Keep pasta moving until glossy. Season if needed. Add herbs and toss. 5. Remove from heat quickly and serve.

CLASSIC CARBONARA WITH PANCETTA



Classic Carbonara with Pancetta image

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

4 eggs, lightly beaten
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, chopped
½ pound sliced pancetta, chopped
½ teaspoon ground nutmeg
½ cup pine nuts, toasted
½ teaspoon salt
1 teaspoon black pepper
¾ cup chopped Italian flat leaf parsley
½ cup freshly grated Parmesan cheese

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

PEPPERONI PENNE CARBONARA



Pepperoni Penne Carbonara image

Sun-dried tomatoes and turkey pepperoni lend fantastic flavor to this creamy, hearty pasta dish. It's a great change of pace from everyday spaghetti. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter
1/2 teaspoon minced garlic
1 cup chopped turkey pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.

Nutrition Facts : Calories 483 calories, Fat 29g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1245mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.

PENNE WITH ASPARAGUS CARBONARA



Penne With Asparagus Carbonara image

This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy.

Provided by Florence Fabricant

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, medium-thick
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Salt
10 ounces dry penne pasta
3 large eggs
Ground black pepper
1 cup grated pecorino (about 2 ounces)
2 tablespoons minced tarragon leaves

Steps:

  • Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
  • Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
  • Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams

PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO



Penne Carbonara With Fava Beans, Peas and Pecorino image

Provided by Alice Hart

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 3/4 pounds young fava beans in their pods about 1 1/2 cups shelled
Salt
pepper
3/4 pound dried penne
4 large egg yolks
2 1/2 ounces pecorino, grated about 1 cup, plus extra for serving
1 1/2 cups fresh or frozen shelled peas
2 tablespoons unsalted butter
A small handful of chives, finely snipped or sliced

Steps:

  • First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
  • Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
  • When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
  • Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams

PENNE ALLA CARBONARA



Penne Alla Carbonara image

Make and share this Penne Alla Carbonara recipe from Food.com.

Provided by A la Carte

Categories     Penne

Time 24m

Yield 6 serving(s)

Number Of Ingredients 8

7 ounces pancetta, cut into matchsticks
1 tablespoon olive oil
sea salt
ground pepper (fresh)
6 egg yolks
4 ounces cream
5 ounces parmesan cheese, freshly grated
9 ounces penne

Steps:

  • In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
  • Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
  • Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
  • Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
  • Finally add the remaining Parmesan and serve.

Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1

PENNE A LA CARBONARA - GIADA DE LAURENTIIS



Penne a La Carbonara - Giada De Laurentiis image

Make and share this Penne a La Carbonara - Giada De Laurentiis recipe from Food.com.

Provided by seahorse73

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pancetta, diced into 1 inch cubes
sea salt
fresh ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cups freshly grated parmesan cheese
1 lb dry penne pasta
4 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large saute pan, until hot.
  • Add pancetta and saute until golden brown and crispy, about 5 minutes.
  • Season with black pepper and remove pan from heat.
  • In a medium bowl, beat the eggs and cream.
  • Season with salt and pepper.
  • Stir in Parmesan, reserving 2 tablespoons for garnish.
  • In a large pot, boil 6 quarts of salted boiling water.
  • Add pasta and cook until al dente, about 8 to 10 minutes.
  • Drain pasta in a colander.
  • Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
  • While the pasta is still hot, return it back to the pot.
  • Add the browned pancetta and mix well.
  • Add the cream mixture and coat the pasta completely.
  • It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
  • Add remaining Parmesan and chopped parsley.

Nutrition Facts : Calories 755.9, Fat 29.8, SaturatedFat 14.9, Cholesterol 385.5, Sodium 599.7, Carbohydrate 93.3, Fiber 12.7, Sugar 0.9, Protein 30.7

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