FETTUCCINE CARBONARA
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
FETTUCINE CARBONARA
Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Provided by Shannon1975
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g
FETTUCCINI CARBONARA
This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.
Provided by Sarah W. Lennox
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g
VEGETABLE FETTUCCINE CARBONARA
Crisp-tender veggies swirled in a creamy/cheesy/eggy sauce. Too good! Just omit the bacon to make this a vegetarian version.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Beat eggs with cream in small bowl and set aside.
- Cook bacon in large skillet until crisp.
- Remove with slotted spoon, crumble and set aside.
- Add all vegetables to skillet and saute in bacon fat until crisp-tender, about 5-7 minutes.
- Cook fettucine until al dente; drain well.
- Transfer to a large serving bowl.
- Add butter and toss thoroughly.
- Add egg/cream mixture and toss lightly with two forks to distribute egg and æcook' it on the hot pasta.
- Add vegetables, bacon and cheese and toss again.
- Season with salt and pepper.
- Serve immediately.
- Needs nothing more than a green salad and a glass of wine.
Nutrition Facts : Calories 589.6, Fat 33.9, SaturatedFat 15.3, Cholesterol 261.4, Sodium 596.3, Carbohydrate 47.9, Fiber 1.5, Sugar 2.5, Protein 23.1
FETTUCCINE CARBONARA
Make and share this Fettuccine Carbonara recipe from Food.com.
Provided by Latchy
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large not stick pan with cooking spray.
- Sauté garlic and onion for 2 minutess.
- Toss in ham and cook 2 minutes.
- Add sliced mushrooms and cook a further 2-3 minutes.
- Remove from pan and set to one side.
- In same saucepan melt margarine, add flour mixing well.
- Slowly add in evaporated milk and then skim milk, mixing continually until smooth.
- Stir in dry soup mix, stock powder and parmesan cheese.
- Return mushroom mixture to pot and combine well, add salt and pepper to taste.
- Fill a large saucepan 3/4 full with water add a pinch of salt (optional).
- Bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
- Cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
- Pour sauce over pasta and serve.
Nutrition Facts : Calories 417.4, Fat 6.1, SaturatedFat 1.7, Cholesterol 72.4, Sodium 641.9, Carbohydrate 61.9, Fiber 0.9, Sugar 13, Protein 28.5
FETTUCCINE CARBONARA
Make and share this Fettuccine Carbonara recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
More about "vegetable fettuccine carbonara recipes"
VEGETARIAN CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (54)Author Carla Lalli MusicServings 4Estimated Reading Time 6 mins
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally and adding asparagus when pasta has 1 minute left to go, until pasta is very al dente, about 3 minutes less than package directions.
- Meanwhile, combine garlic and oil in a medium Dutch oven or other high-sided pot and set over medium heat; season very generously with pepper. Cook, stirring often, until garlic is light golden, about 2 minutes. Remove from heat and stir in paprika; set aside.
- Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper. Season with salt and pepper; set aside.
- Drain pasta and asparagus, reserving 2 cups pasta cooking liquid; transfer pasta and asparagus to pot with reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. Cook, tossing constantly and reducing heat as needed to keep mixture below a simmer, until cheese is melted and liquid thickens enough to coat pasta in a glossy, silky sauce, about 5 minutes. (This might be easier on your hands if you use 2 wooden spoons, as though you were tossing a salad, rather than trying to do it with 1 hand and a pair of tongs.) Add more reserved pasta cooking liquid if needed to loosen.
VEGETARIAN FETTUCCINE CARBONARA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (7)Calories 326 per servingCategory Main Course
- Bring a large pot of salted water to a boil. When water boils, cook pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water. Drain thoroughly.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots, and cook, stirring often until browned and caramelized 5 to 10 minutes.
- Add the garlic, mushrooms, red pepper, salt and pepper and cook, stirring often until the mushrooms are soft and browned, about 10 minutes.
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