BLT PASTA CARBONARA
The addition of summer tomatoes and spinach to this traditional dish brings things to a whole new level. The trick to the recipe is preparation, have all the ingredients ready to go as it comes together as quickly as it takes to boil the pasta.
Provided by waeqhswife
Categories Main Dish Recipes Pasta Pasta Carbonara Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.
- Bring a large pot of lightly salted water to a boil.
- Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.
- Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.
- Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.
- Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 53.8 g, Cholesterol 141.3 mg, Fat 15.4 g, Fiber 7.1 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 601.4 mg, Sugar 0.6 g
BLD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.
- Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.
- Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
- Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.
- Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.
- Rub the griddle with a bit of butter and cook the eggs over easy.
- Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.
CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
- While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
- Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
- Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY
When I saw this recipe I thought you have GOT to be kidding me. Didn't see this exact one posted here, so I'm posting it for future reference. Would take me more like 45 minutes to make I'm sure. She says it serves 4, I think it would serve more like 8 if you add a side or salad. One day I might actually get up the nerve to make it. Edited to add amounts since she often uses a handful of this or that.
Provided by ColCadsMom
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
- Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
- Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
- Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
- Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
- Scatter with the provolone or mozzarella and return to oven.
- Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Nutrition Facts : Calories 466.9, Fat 24.4, SaturatedFat 11.3, Cholesterol 208.2, Sodium 1300.6, Carbohydrate 38.6, Fiber 0.1, Sugar 0.6, Protein 22.8
BLD CARBONARA PIZZA - RACHAEL RAY
Make and share this Bld Carbonara Pizza - Rachael Ray recipe from Food.com.
Provided by dicentra
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet.
- Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes.
- In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes.
- Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.
- Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around.
- Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes.
- Scatter the parsley on top and cut into wedges.
Nutrition Facts : Calories 207.4, Fat 15.6, SaturatedFat 9.6, Cholesterol 113.6, Sodium 328.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 14.1
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