Vermicelli Tomato Carbonara Recipes

VERMICELLI TOMATO CARBONARA

VERMICELLI TOMATO CARBONARA image

Yield 6 people

Number Of Ingredients 7

Ingredients

1 clove Garlic, minced
28 oz. Tomatos, Canned
1 tbs. Basil, Dried
1 tsp. Salt
16 oz. Vermicelli
1 small onion
8 slices Bacon

Steps:

Chop 1/4 cup onion. Chop tomotoes. Fry bacon in large skillet until crisp; drain on paper towels, reserving drippings. Crumble bacon; set aside. Stir onion and garlic into bacon drippings; cook until onion is tender, but not brown. Add tomatoes with liquid, basil and salt. Bring to a boil over medium heat. Reduce heat; simmer 20 minutes, stirring occasionally. Cook vermicelli according to package directions; drain. Add tomato mixture and reserved crumbled bacon to vermicelli. Toss lightly. Serve.

CHARCOAL MAKER'S VERMICELLI (VERMICELLI ALLA CARBONARA)

Charcoal Maker's Vermicelli (Vermicelli Alla Carbonara) image

Vermicelli pasta with a pasta sauce from ham, bacon, onion, mushrooms, eggs and cheese. Extremely rich and filling I bought a copy of a book, Massey's Food and Wine Index when I was in the Navy. It had no recipes just descriptions of dishes, flavors, and basic ingredients. I used it and memories of Spaghetti alla Carbonara and other Itallian pastas to make-up this variation.

Provided by docholliday

Categories Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 slices cooked ham, cut into fine juliennes 1/8-inch x 1/4-inch max
4 slices bacon, finely diced
1 large white onion, diced
4 tablespoons butter
5 tablespoons extra virgin olive oil
3 eggs, beaten well
2 cups fresh mushrooms, finely chopped
2 cups pecorino romano cheese, grated
8 ounces vermicelli
1 teaspoon garlic salt
1 teaspoon onion salt

Steps:

Pasta:
Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is "al dente" (ready). Empty into a collander to drain, then place on the plate.
Coordinate with sauce to bring both to completion immediately before serving.
Sauce:
Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
Immediately place the pasta on the plate and top with the Carbonara sauce.
Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.

VERMICELLI WITH FRESH HERB-TOMATO SAUCE

Vermicelli with Fresh Herb-Tomato Sauce image

A fresh tomato sauce is the perfect topping for pasta. This version gets zesty flavor from lemon peel, along with traditional fresh basil and other herbs and seasonings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 10

Ingredients

7 oz uncooked vermicelli
3 medium tomatoes, seeded, chopped (about 2 cups)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 clove garlic, minced

Steps:

Cook and drain vermicelli as directed on package.
Meanwhile, in large bowl, mix remaining ingredients.
Gently stir cooked vermicelli into tomato mixture to coat.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

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