CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
HAM CARBONARA
I came up with this to use up leftover Christmas ham. It's quick, easy, yummy, and a hit with the kids!
Provided by Sara 76
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a small frypan, and cook the mushrooms & garlic for 2 minutes. Remove from heat.
- Cook the pasta until just al dente in salted water. Drain, and return to the pan.
- While the pasta is cooking, beat the eggs, parmesan and cream together in a bowl until well combined. Stir the ham and mushrooms through the mixture. Pour the sauce over the hot pasta and toss gently to combine.
- Return th epan to very low heat and cook for 1 minute. Add pepper to taste.
PANCETTA SPICED HAM CARBONARA
Using the spices (that would make Pancetta) on the ham give it a fairly authentic flavor. This gives this Carbonara a little zing. When I first looked at the ingredients, I thought, "Really?", but it is Deeeelicious! Caveat - this might be a twice a year thing, as I'm pretty sure the cholesterol levels are going to pushing the limit in this dish. Just don't have ice cream for dessert, OK?
Provided by kstrating
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place linguini in boiling, salted water & boil until al dente.
- In a bowl, combine eggs, half & half, & parmesan cheese. Set aside.
- Heat 2 T olive oil in frying pan over medium-high heat & add onion. Saute until golden & translucent. Remove to a large bowl & cover to keep warm.
- Heat 2 T olive oil in the same frying pan, add ham & toss until browned. Add spices & toss for 1 or 2 minutes, more.
- Add onions back to the pan.
- Over low heat, slowly add the egg, half & half, cheese mixture, stirring. Cook & gently stir until heated through, taking care not to scramble the eggs.
- Pour all into large bowl onions were in, sprinkle with chopped parsley, & serve with a crunchy salad & crispy bread.
Nutrition Facts : Calories 966.6, Fat 43.1, SaturatedFat 17.5, Cholesterol 208.9, Sodium 1537.7, Carbohydrate 95.6, Fiber 4.4, Sugar 4.1, Protein 47.4
TRADITIONAL POTTED SPICED HAM FOR TEA TIME BY MRS BEETON
An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beeton's Book of Household Management, where she suggests that this is a nice addition for the "Breakfast or Luncheon table". Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time.
Provided by French Tart
Categories Spreads
Time P1DT15m
Yield 4 pots of potted ham, 4 serving(s)
Number Of Ingredients 6
Steps:
- How to clarify butter: Place all of the butter in a small pan over a low heat and let it melt gently. Place a clean piece of muslin in to a sieve over a bowl, then pour the butter through the cloth and sieve very gently, trying to keep as much of the cloudy milk solids in the pan as possible. You should be left with a clear, golden liquid (clarified butter) in the bowl. Discard the milky solids left in the pan and the cloth.
- Put the ham and spices in a food processor and blend briefly. While blending, pour in about three-quarters of the cooled butter and blend to a paste. Add the mace, nutmeg, cayenne pepper and black pepper. The spices should give a warm background flavour and not dominate the ham, so add gradually and taste. (For a more textured paste, blend half the ham in the processor and pull the rest into shreds with two forks, then mix it together.).
- Pack into 4 small ramekins, pots or glasses, then spoon over enough of the remaining butter to make a thin layer. Chill until the butter sets (about 30 minutes), then cover and chill for several hours. The flavour matures if this is made a day in advance. Keeps for up to 4 weeks in the cool place or fridge if the airtight butter layer has not been broken.
Nutrition Facts : Calories 710.1, Fat 65.3, SaturatedFat 36.1, Cholesterol 226, Sodium 389.8, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 30.7
COUNTRY HAM CARBONARA
Make and share this Country Ham Carbonara recipe from Food.com.
Provided by dicentra
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water.
- Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.
- Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved pasta water to shallots and garlic; bring to boil.
- Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.
- Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients.
- Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 460.9, Fat 20.1, SaturatedFat 6.3, Cholesterol 162.6, Sodium 548.6, Carbohydrate 49.1, Fiber 2.4, Sugar 1.4, Protein 20.5
PANCETTA AND GOATS CHEESE CARBONARA
You might think Goats cheese would be to potent for this Dish, but it balances beautifully and gives a delightful zing to the palate :-)
Provided by Jana Steinhagen
Categories Spaghetti
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook your Spaghetti until al dente.
- Meanwhile brown the Pancetta in a chefs pan or small wok.
- While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
- Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
- Then add the cheese and egg mixture and stir well.
- The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.
Nutrition Facts : Calories 684.1, Fat 25.5, SaturatedFat 7.4, Cholesterol 223, Sodium 170.1, Carbohydrate 86, Fiber 3.8, Sugar 2.7, Protein 25.9
EASY HAM CARBONARA
This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!
Provided by TishT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta.
- In a skillet, saute the onion in oil.
- Add the ham, broth and margarine and heat through.
- Add drained pasta to ham mixture.
- Pour in egg yolks and cook until the eggs are completely set.
- Sprinkle with parsley and Parmesan cheese and toss to coat.
FLORENTINE STUFFED SHELLS CARBONARA
A combination of two of my favorite Italian dishes, stuffed shells and pasta carbonara. A little time consuming, but worth it.
Provided by KelBel
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
- Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
- Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
- Add half and half and stir continuously for about 2 minutes.
- Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg.
- In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
- Lightly stuff shells with spinach mixture.
- Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce.
- Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.
Nutrition Facts : Calories 448.3, Fat 34.8, SaturatedFat 17.4, Cholesterol 140.1, Sodium 1048.9, Carbohydrate 10.8, Fiber 2.8, Sugar 2, Protein 24.8
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