Scallopcarbonara Recipes

SCALLOP CARBONARA

Scallop Carbonara image

I just found this recipe in one of local Grocery Store flyers- sounds Delish!! Thought I'd post it for everyone to give it a whirl -

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 tablespoon garlic, chopped (or paste)
1 sprig fresh thyme
2 cups heavy cream
6 slices cooked bacon, chopped
1 lb sea scallops
4 cups fettuccine, cooked

Steps:

In a pan, cook bacon strips, until golden brown. Cool, then chop.
Add onions, pepper, garlic, and thyme and cook until onions are translucent. Add cream and bring to a boil, adjust seasoning with salt and pepper.
Add the scallops and cook just until done, about 8 minutes.
Toss the sauce with the cooked pasta or spoon sauce over the pasta.
Grate fresh parmesan cheese on top and serve with a side of garlic b4read.

THE BEST CARBONARA

The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

Bring a large pot of salted water to a boil over high heat.
Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.

SCALLOPS CARBONARA

Scallops Carbonara image

I had a version of this at a retaurant and had to create it at home when the chef wouldn't give me the recipe. I think it turned out delicious.

Provided by KelBel

Categories < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb bacon, diced
1 lb sea scallops
1 roasted red pepper, sliced
1 cup mushroom, sliced
2 large shallots, minced
2 garlic cloves
1 cup white wine
1/2 pint heavy cream
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese
1/2 lb fettuccine pasta, cooked ahead
flour, for dredging

Steps:

Cook bacon in medium saucepan 5 minutes.
Dredge scallops in flour.
Place scallops in pan and cook approximately 5 minutes.
Remove bacon and scallops and set aside.
Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
Toss with fettucini and add freshly ground black pepper to taste.

PASTA CARBONARA

Pasta Carbonara image

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces pancetta, guanciale, or bacon, sliced into 1/2-inch thick strips
1 large egg, plus 3 egg yolks
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 pound spaghetti

Steps:

In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

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