Skillet Carbonara Casserole Recipes

SKILLET CARBONARA CASSEROLE

Steps:

• Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
• Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.
• Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler.
• Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.

THE BEST CARBONARA

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.

CARBONARA PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
• Cover baking dish with foil. Bake 20 minutes.
• Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
• Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

SPAGHETTI CARBONARA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.