Prosciutto Carbonara With Spinach Recipes

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PROSCIUTTO CARBONARA WITH SPINACH



Prosciutto Carbonara with Spinach image

This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
3 ounces prosciutto, sliced lengthwise into 1/2-inch-wide strips
2 large eggs, plus 2 yolks
1 ounce Pecorino Romano, grated (1/4 cup), plus more for serving
12 ounces rigatoni
Kosher salt and freshly ground pepper
5 ounces baby spinach

Steps:

  • In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
  • Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
  • Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.

CLAIRE'S SPINACH CARBONARA



Claire's Spinach Carbonara image

Provided by Claire Robinson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Salt
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves

Steps:

  • Bring a large pot of water to a boil over medium heat and salt generously.
  • Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
  • When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
  • Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
  • When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
  • While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

CREAMY PROSCIUTTO PASTA



Creamy Prosciutto Pasta image

I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated fettuccine or linguine
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
10 ounces fresh baby spinach (about 12 cups)
1 jar (15 ounces) Alfredo sauce
1/4 pound thinly sliced prosciutto, coarsely chopped
Coarsely ground pepper, optional

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.

Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.

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

COLORFUL SPINACH AND PROSCIUTTO SIDE



Colorful Spinach and Prosciutto Side image

Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.

Provided by KeriLee

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces thinly sliced prosciutto, chopped
1 (4 ounce) jar roasted red peppers, drained and chopped
1 (6.5 ounce) jar artichoke hearts, drained and sliced
1 tablespoon garlic powder

Steps:

  • Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g

PASTA CARBONARA WITH SPINACH AND TOMATOES



Pasta Carbonara With Spinach and Tomatoes image

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

1 (6 ounce) package fresh Baby Spinach
1 tablespoon butter
6 slices thick bacon, chopped
1 small onion, finely chopped
1 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes (optional or to taste)
2 tablespoons dry white wine
1 (14 ounce) can diced tomatoes, drained (or use 2 Roma tomatoes, chopped)
8 ounces uncooked spaghetti
1/2 cup grated parmesan cheese
2 large eggs
fresh ground black pepper (to taste)
3 tablespoons chopped fresh parsley

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.

PROSCIUTTO, SPINACH, AND PASTA CASSEROLE



Prosciutto, Spinach, and Pasta Casserole image

I love pasta! And this recipe is wonderful. I adapted the recipe from BHG to add more vegetables. Hope you enjoy it as we did!

Provided by Redsie

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces packaged dried orecchiette or 8 ounces ziti pasta
1 tablespoon margarine or 1 tablespoon butter
2 medium onions, cut into thin wedges or 5 medium leeks, sliced
1 red bell pepper, cut into thin wedges
10 mushrooms, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon anise seed, crushed
1 3/4 cups skim milk
1 1/2 cups reduced-sodium chicken broth
1/4 cup grated parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 ounces prosciutto, cut into thin bite-size strips
1 medium tomatoes, seeded and chopped

Steps:

  • Cook the pasta according to the package directions.
  • Drain pasta; rinse pasta with cold water. Drain again.
  • In a large saucepan melt margarine or butter.
  • Add onions or leeks, bell pepper, mushroms and garlic.
  • Cover and cook about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and aniseed.
  • Add the milk and chicken broth all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese.
  • Stir in the cooked pasta, spinach, and prosciutto.
  • Spoon the mixture into a 2-quart casserole.
  • Cover and bake in a 350 degree F oven for 25 to 30 minutes or until heated through.
  • Let stand about 5 minutes.
  • To serve, stir gently and top with chopped tomato.

Nutrition Facts : Calories 281.4, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.1, Sodium 187.4, Carbohydrate 46.4, Fiber 4.3, Sugar 4.7, Protein 14.8

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI



Spinach, Ricotta, and Prosciutto Cannelloni image

Categories     Egg     Herb     Bake     Parmesan     Ricotta     Spinach     Winter     Prosciutto     Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 9

two 10-ounce boxes frozen chopped spinach
a 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
ten 7-inch squares instant (no boil) lasagne*
about 6 cups Winter Tomato Sauce
*available at specialty foods shops and many supermarkets

Steps:

  • Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
  • Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
  • In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
  • Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
  • Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
  • Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
  • Serve cannelloni with remaining tomato sauce, heated.

PROSCIUTTO, EGG AND SPINACH STRATA



Prosciutto, Egg and Spinach Strata image

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

6 large eggs
1-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
7 cups day-old cubed bread (1-in. cubes)
1/2 pound sliced prosciutto, cut into 2-in. strips
2 medium Pink Lady apples, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped Brie cheese
1 cup shredded white cheddar cheese, divided

Steps:

  • In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

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