Kittencals Classic Spaghetti Carbonara Recipes

CLASSIC SPAGHETTI CARBONARA

Classic Spaghetti Carbonara image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Steps:

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

KITTENCAL'S CLASSIC SPAGHETTI CARBONARA

Kittencal's Classic Spaghetti Carbonara image

This is a definite Italian classic --- the trick to perfect carbonara is to have your spaghetti hot and mix in the eggs very vigorously so the eggs will not scramble -- I most always add in some cayenne pepper for heat but that is only optional :)

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb chopped bacon or 1/2 lb pancetta
1 tablespoon fresh minced garlic
1 lb spaghetti, cooked (do not rinse the cooked spaghetti)
4 large eggs, beaten (can use extra large eggs)
1 pinch salt (or to taste)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
salt & freshly ground black pepper (to taste)
1 -2 tablespoon chopped fresh parsley
parmesan cheese (to taste)

Steps:

Whisk the eggs in a bowl with pinch salt; set aside.
In a large skillet over medium heat cook the bacon until crisp.
Remove the bacon to paper towels and drain all but about 3 tablespoons fat.
Add in fresh garlic and saute for about 1 minute.
Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat.
Remove the pan from the heat.
Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble.
Add in the Parmesan cheese.
Season with salt and black pepper.
Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl.
Serve with parmesan cheese on the side.

Nutrition Facts : Calories 867.6, Fat 39.4, SaturatedFat 14.7, Cholesterol 272.1, Sodium 970.3, Carbohydrate 87.7, Fiber 3.7, Sugar 2.7, Protein 37.5

KITTENCAL'S CHILI SPAGHETTI

Kittencal's Chili Spaghetti image

Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs ground beef (you can use more or less ground beef)
2 medium green bell peppers, chopped
2 large onions, chopped
1 large celery rib, finely chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 -2 jalapeno pepper, seeded and chopped (optional)
5 -6 tablespoons chili powder (I use lots!)
2 tablespoons cumin
1 -2 tablespoon beef bouillon powder
1 (28 ounce) can diced tomatoes with juice
2 (15 ounce) cans kidney beans (undrained or use one can only)
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato sauce
1 (7 ounce) bottle taco sauce (mild or spicy or use 2 bottles 215-ml Old El Paso spicy)
salt and pepper
cooked spaghetti
grated old cheddar cheese (any amount desired)

Steps:

In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
Delicious!

Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3

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