Spaghetti Carbonara Paleo Style Recipes

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SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

SPAGHETTI CARBONARA (PALEO STYLE)



Spaghetti Carbonara (Paleo Style) image

Easy paleo pasta: gluten-free, lactose-free, and delicious.

Provided by Nick_Lemon1

Categories     Pasta Carbonara

Time 1h

Yield 4

Number Of Ingredients 8

1 large spaghetti squash, halved and seeded
¼ cup extra-virgin olive oil
8 slices bacon, diced
1 large tomato, diced
1 teaspoon salt
1 teaspoon ground black pepper
4 large egg yolks
3 sprigs fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.
  • Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.
  • Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 224.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 1090.7 mg, Sugar 1.3 g

SPAGHETTI CARBONARA (PALEO STYLE)



Spaghetti Carbonara (Paleo Style) image

Easy paleo pasta: gluten-free, lactose-free, and delicious.

Provided by Nick_Lemon1

Categories     Pasta Carbonara

Time 1h

Yield 4

Number Of Ingredients 8

1 large spaghetti squash, halved and seeded
¼ cup extra-virgin olive oil
8 slices bacon, diced
1 large tomato, diced
1 teaspoon salt
1 teaspoon ground black pepper
4 large egg yolks
3 sprigs fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.
  • Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.
  • Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 224.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 1090.7 mg, Sugar 1.3 g

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