THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
CARBONARA PASTA SALAD
Provided by Lisa G
Time 15m
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions.
- After the pasta has been strained place it in the fridge to cool completely (I just used the same pot I cooked the pasta in).
- Meanwhile, whisk together the buttermilk, mayonnaise, sour cream, Parmesan cheese, vinegar, pepper and basil leaves; set aside.
- When the pasta is completely cold, add it to the sauce and then add in the mushrooms and red onion; mix well.
- When you are ready to serve the salad, mix in the romaine lettuce.
- Top with the crunchy yummy bacon.
- Taste and adjust seasoning.
Nutrition Facts :
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
CARBONARA PASTA SALAD
Give your next pasta salad an Italian flair with classic carbonara fixings, including peas and bacon pieces.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Prepare Pasta Salad as directed on package.
- Stir in peas, bacon and garlic powder.
- Refrigerate 1 hour. Sprinkle with Parmesan just before serving.
Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 5 g, Protein 12 g
PASTA CARBONARA SALAD
I modified this recipe off of the back of skinner pasta package. Theirs called for boiled eggs and not peas, but that just sounded weird to me. Although afterwards, I didn't really like the peas in the mixture. It also says to add 1/4 c extra mayo/miracle whip right before you serve it, but I don't know if that is necessary. I used both mayo and miracle whip because I ran out of mayo, but can be used with one or the other. This is a rather bland recipe, so you can always spice it up one way or another.
Provided by mejeffrey
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook shells according to package directions with oil and salt; drain.
- Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot.
- In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper.
- Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture.
- Add crumbled bacon and drained peas.
- Refrigerate.
Nutrition Facts : Calories 472.6, Fat 19.7, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1108.7, Carbohydrate 57, Fiber 3.8, Sugar 5.9, Protein 16.7
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
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