SUMMER CARBONARA
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SUMMER VEGETABLE CARBONARA
There's no weeknight dinner more comforting than creamy, cheesy carbonara. We've added fresh mint, peas and broccoli to give this Italian classic a summery twist.
Provided by delicious. magazine
Categories Carbonara recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pan of boiling water for 10 minutes or until al dente. Drain, then drizzle with extra-virgin olive oil.
- Meanwhile, in a large frying pan, heat a glug of olive oil and fry the onion over a medium heat for 5-8 minutes until softening. Add the pancetta lardons and broccoli; fry for 5 minutes or until the pancetta is crisp.
- Add the peas to the pancetta pan and cook for 2 minutes, then turn off the heat. Add the still-hot pasta with another glug of extra-virgin olive oil and toss. Leave for 1 minute.
- Beat 4 whole eggs with 2 egg yolks, then stir into the pasta with the chopped fresh mint. Taste, season, then serve straightaway with freshly grated parmesan and a squeeze of lemon juice.
Nutrition Facts : Calories 786kcals, Fat 33.1g (10g saturated), Protein 36.1g, Carbohydrate 81g (5.5g sugars), Fiber 9.6g
SUMMER VEGETABLE CARBONARA
Penne pasta mixed with summer squash and zucchini and tossed with a traditional carbonara sauce. One of my favorite pastas!
Provided by Nick
Categories Entree
Time 30m
Yield Serves 2-4.
Number Of Ingredients 7
Steps:
- 1) Chop your zucchini and fresh squash into half-circles about the size of the penne pasta. Also chop your bacon into cubes.
- 2) Whisk your egg yolks, 1/2 Cup Parmesan, and a pinch of salt and pepper in a separate bowl. Set aside for later.
- 3) Cook Penne according to the box.
- 4) In a large pan with high sides, cook bacon over medium-low heat until very crispy and brown. Remove bacon from pan.
- 5) When your pasta is done, drain it and reserve about 1 Cup of cooking water.
- 6) Add veggies to the pan with the bacon grease along with a few thyme sprigs if you want and some salt and pepper.
- 7) Cook the veggies over medium-high heat for just a minute or two. Any longer than that and they'll get soggy and mushy.
- 8) Combine pasta with veggies and add your bacon back in.
- 9) Whisk 1/2 cup of pasta water to the egg sauce. Turn off the heat and slowly add in your egg yolk mixture, stirring furiously while you add it. If you do this over the heat, your eggs will just cook, but they should into a creamy sauce if the pan isn't on direct heat.
- 10) If it looks too thick, add a bit of reserved pasta water to make the sauce thicker.
- 11) Sprinkle carbonara with more cheese and serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 362 calories, Carbohydrate 44g, Protein 18g, Fat 12g
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VEGETARIAN CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (51)Estimated Reading Time 6 minsServings 4
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally and adding asparagus when pasta has 1 minute left to go, until pasta is very al dente, about 3 minutes less than package directions.
- Meanwhile, combine garlic and oil in a medium Dutch oven or other high-sided pot and set over medium heat; season very generously with pepper. Cook, stirring often, until garlic is light golden, about 2 minutes. Remove from heat and stir in paprika; set aside.
- Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper. Season with salt and pepper; set aside.
- Drain pasta and asparagus, reserving 2 cups pasta cooking liquid; transfer pasta and asparagus to pot with reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. Cook, tossing constantly and reducing heat as needed to keep mixture below a simmer, until cheese is melted and liquid thickens enough to coat pasta in a glossy, silky sauce, about 5 minutes. (This might be easier on your hands if you use 2 wooden spoons, as though you were tossing a salad, rather than trying to do it with 1 hand and a pair of tongs.) Add more reserved pasta cooking liquid if needed to loosen.
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