SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
SPAGHETTI ALLA CARBONARA FOR TWO
Italian Spaghetti alla Carbonara is a pasta dish that everybody should know how to make at home! Follow my tips and you'll only need a few staple ingredients to make the easiest, creamiest, cheesiest Carbonara of your life. No cream necessary!
Provided by Olivia's Cuisine
Categories Main Courses
Time 15m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente (about 2 minutes less than package instructions).
- While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Reserve.
- Heat the oil in a large skillet, over medium-high heat. Add the diced pancetta and cook until crispy and golden brown, about 5 minutes. Remove the pan from heat and reserve the pancetta with about 3 tablespoons of the rendered fat.
- When the pasta is done, drain it in a colander set over a large mixing bowl, letting the hot pasta water heat the bowl. Reserve 1 cup of the starchy water.
- Discard the water and use that bowl to toss the pasta with the pancetta, reserved fat, egg mixture and 1/2 cup pasta water. Work quickly, tossing vigorously and adding more pasta water if necessary, until the sauce is silky and the cheese has melted completely. You can add more salt and pepper if needed.
- Garnish with chopped parsley and serve with extra Parmigiano Reggiano at the table.
TWO-STEP CARBONARA
The classic quick, creamy sauce - but made without cream
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
- Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 2.11 milligram of sodium
AVOCADO CARBONARA FOR TWO
Traditional spaghetti carbonara with a creamy twist. This recipe is a complete meal for 2 people, which can be made for brunch, lunch, or dinner.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
- Ladle 1 cup pasta cooking water into a bowl; set aside.
- Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
- Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
- Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 745.9 calories, Carbohydrate 85.9 g, Cholesterol 242.9 mg, Fat 32.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 9.6 g, Sodium 602.9 mg, Sugar 1.1 g
SPAGHETTI CARBONARA FOR TWO
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. "As a zippy side or light entree, you simply can't beat it for simplicity," she notes. Serve with a tossed green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.
Nutrition Facts :
2 MINUTE CARBONARA
This is recipe given to me by a girlfriend which she got off a cooking show (she can't remember which one) but she o'kay it is not gourmet but it does taste pretty good and it is quick. Served with a salad and a healthy meal. No brand of 2 minute noodles was specified but could only get ZAAR to accept Maggi. Since found out it was James Reeson one of my favourite chefs and obviously an episode I missed.
Provided by ImPat
Categories Weeknight
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cook the noodles as per the pack instructions (don't use flavouring sachet if enclosed).
- Finely chop the spring onion, garlic, ham and mushrooms.
- Splash olive oil into a hot frying pan and fry the chopped ingredients all together for 1 minute and then add the cream and heat thoroughly before adding the noodles into the sauce with a splash of the water the noodles were cooked inches.
- Crack in the egg and stir through and season with salt and pepper to taste.
- Finish with shredded basil and sprinkle with parmesan and serve.
Nutrition Facts : Calories 335.3, Fat 26.5, SaturatedFat 14.2, Cholesterol 281.5, Sodium 855.1, Carbohydrate 5.1, Fiber 0.9, Sugar 1, Protein 19.4
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