Tomato Bacon Carbonara Recipes

SMOKY TOMATO CARBONARA

Steps:

• Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
• Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
• Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
• While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
• Serve in bowls with more cheese and black pepper.

TOMATO BACON SPAGHETTI CARBONARA

Steps:

• Cook pasta according to package directions, until al dente. Reserve 1 1/2 cups cooking water and drain rest of pasta.
• In a large skillet, cook bacon until brown and slightly crispy; about 6-8 minutes. Add the tomatoes, shallot and cook until tomatoes burst; another 5 minutes.
• Pour off 1/2 of the grease and dripping from the pan. Return pan to stove.
• In a medium bowl, whisk the eggs, parmesan cheese, and lemon zest. Season with salt and pepper then slowly add the reserved pasta water, whisking constantly as to not scramble the eggs, until smooth.
• Reduce heat under skillet to medium-low and add pasta. Toss well to combine then slowly pour in the egg mixture, tossing constantly to not scramble the eggs, to make a creamy sauce.
• Season again with salt and pepper while adding small amount of pasta water to loosen the sauce as needed. Stir in the basil.
• Serve immediately topped with extra parmesan cheese and fresh torn basil.

TOMATO BACON CARBONARA

Steps:

• Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
• While pasta cooks, cook bacon in a large skillet over medium-high until crisp. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet. Chop or crumble bacon.
• Add tomatoes to skillet, and cook, stirring often, until just softened, 3-4 minutes. Add shallots and garlic. Continue to cook, stirring often, for an additional 3 to 4 minutes.
• Add 1 cup of the reserved cooking water and bring to boil. Remove from heat and stir in cooked pasta. Quickly stir in beaten egg yolks until everything is thoroughly combined. Return skillet to medium-low heat and cook, stirring constantly, until sauce is slightly thickened and creamy, 2 to 3 minutes.
• Remove from heat and stir in bacon, and Parmesan cheese and cook until melted and smooth. Season with salt and pepper, to taste.
• Stir in chives and parsley, adding remaining 1/2 cup cooking water if necessary to reach desired consistency. Garnish with additional Parmesan cheese before serving, if desired.

BACON & TOMATO SPAGHETTI CARBONARA RECIPE - (5/5)

Steps:

• In large frypan cook bacon until crisp. Drain, reserving 2 tbsp drippings. Set bacon aside. Combine drippings and butter, set aside. In large saucepan, cook spaghetti according to package directions; drain, return to saucepan. Add butter mixture, eggs, cheese and parsley tossing to combine. Cook and stir over low heat until mixture is creamy and slightly thickened. Stir in tomatoes. Add salt and pepper to taste. Serve immediately sprinkled with additional parmesan cheese.

BACON & TOMATO SPAGHETTI CARBONARA

Steps:

• In large frypan cook bacon until crisp.
• Drain, reserving 2 Tbsp (30 mL) drippings.
• Set bacon aside.
• Combine drippings and butter; set aside.
• In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
• Add butter mixture, eggs, cheese and parsley tossing to combine.
• Cook and stir over low heat until mixture is creamy and slightly thickened.
• Stir in tomatoes and bacon.
• Add salt and pepper to taste.
• Serve immediately sprinkled with additional Parmesan cheese.