Fettuccine Carbonara Skillet Recipes

FETTUCINE CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
• Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
• Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

FETTUCCINE CARBONARA

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

FETTUCCINE CARBONARA

Steps:

• Heat a large pot of salted water on high and begin to cook pasta if it's dry.
• If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
• Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
• Heat a large skillet over medium high heat and add the butter.
• Saute the garlic and mushrooms for 3-4 minutes.
• Add the cream and heat through.
• Drain the pasta and return to pot immediately.
• Add the mushroom and egg mixture, tossing for 2 minutes.
• Season with salt and pepper, serve at once.

FETTUCCINI CARBONARA

Steps:

• Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
• In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

SKILLET CARBONARA CASSEROLE

Steps:

• Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
• Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.
• Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler.
• Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.