LIGHTER ROTINI CARBONARA
There's no cream or dairy in this version of carbonara, which is how I like it. The bacon fat makes up for that, I think. It's very tasty and it looks appealingly sophisticated, but the dish comes together very quickly and easily.
Provided by rpgaymer
Categories Pork
Time 30m
Yield 4 plates of pasta, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water you'll be using to cook the pasta to a boil.
- Heat bacon fat or oil/butter mixture in a deep skillet skillet or heavy pot over medium heat. Add the bacon and fry until bacon becomes crispy, about 5-8 minutes.
- Add the onion, and cook until translucent, or about 3-5 minutes.
- Add the white wine, stir and cook until about half of the liquid has reduced off. Remove from heat and set aside.
- Your water should be boiling now, so prepare your pasta according to your package's directions, or until al dente. Before putting in the pasta, use some of the boiling water to defrost the peas: just put the peas in a bowl, cover with the water, and set aside.
- In a large bowl, whisk together the eggs, grated cheese, white pepper and half of the parsley. Set aside until pasta is done cooking.
- Drain the pasta, but DO NOT rinse it. Immediateley add the hot pasta to the skillet and toss well. Quickly transfer everything in the skillet to the bowl with the egg mixture and toss again. Drain the peas and add them to the pasta, and keep stirring until the sauce thickens (the eggs will cook from the heat of the pasta).
- Serve immediately. Top with the remaining parsley, a sprinkling of coarse sea salt and some shredded Parmesan cheese, if desired.
TAGLIATELLE CARBONARA
Make and share this Tagliatelle Carbonara recipe from Food.com.
Provided by peter_leonard_lee
Categories European
Time 14m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Put water in a pot to 5cm, add a pinch of salt, bring the water to the boil, then put in the pasta. It should take a minute for the pasta to sink into the water. Then put the lid on (as it will cook a bit faster with the lid on). It should cook for 10 to 15 minutes. While it is cooking --.
- Chop the bacon, slice the mushrooms and crush & slice the garlic. Separate the egg white and egg yellow (egg yolk). The egg white is not needed, so can be thrown away.
- Put the butter and oil in a frying pan, heat until the butter bubbles. Then put in the mushrooms and bacon. Cook & stir for about two minutes, then put the garlic in, and cook & stir for about another two minutes. (Garlic should not be cooked for more than five minutes - it should not turn brown, or it changes taste and becomes bitter & can spoil the taste of the dish).
- Put the fresh cream in the frying pan, and stir with the bacon, mushrooms and garlic for only about 10 seconds. Immediately turn the heat off, add the egg yolk, and immediately stir that in as well. The heat of the cream mixture should cook the egg yolk. Put a good pinch of cracked pepper and either a small pinch of salt or about two heaped teaspoons of finely grated Parmesan or Romano cheese.
- Check the pasta is to your liking (take a nibble of a bit), then drain the water and put the pasta straight into the frying pan with the cream, bacon, mushroom mixture. Stir it into the mixture until the pasta is completely covered. Serve, maybe with a small side salad - crisp lettuce and sweet tomatoes.
Nutrition Facts : Calories 2191, Fat 218.1, SaturatedFat 120.8, Cholesterol 808.5, Sodium 1749.1, Carbohydrate 32.2, Fiber 1.3, Sugar 2.1, Protein 32.4
ROTINI
I know the title is somewhat vague, but this is what we called it growing up. This is a great recipe, because the ingredients are ones I often have on hand. It makes a lot and is very comforting. The cheese, pasta, tomato sauce and meat are a tried and true combination!
Provided by Shannon 24
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown hamburger.
- Add onion soup mix, oregano, tomatoes and water.
- Bring to a boil, stir in pasta.
- Cover and simmer for 20 minutes or until all the water has disappeared.
- Stir in parmesean cheese.
- Top with mozarella and cover until melted.
- Enjoy!
Nutrition Facts : Calories 479.9, Fat 15.8, SaturatedFat 6.9, Cholesterol 70.7, Sodium 1433, Carbohydrate 53.3, Fiber 4.1, Sugar 8, Protein 31
ORZO CARBONARA
In this recipe, Orzo pasta is treated somewhat like a Risotto, only easier! Made with bacon, cream, and parmesan, it is similar to the spaghetti dish. I also like this with peas added, for a one dish meal with salad and bread.
Provided by BlueRidgeMama
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer to paper towels using slotted spoon and drain.
- Pour off all but 1 T. drippings from pan.
- Add butter and ccok until butter begins to brown slightly. Mix in orzo and stir for 30 seconds or so.
- Add 4 1/2 cups of the broth and simmer , uncovered, until orzo is tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes.
- Add cream and bring to low simmer.
- Stir in cheese and thyme and them bacon. Season with salt and pepper to taste and thin with additional broth, if desired.
- Serve immediately.
Nutrition Facts : Calories 618.1, Fat 31.1, SaturatedFat 14.7, Cholesterol 71.3, Sodium 589.6, Carbohydrate 60.6, Fiber 2.5, Sugar 1.8, Protein 24.1
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