Lighter Rotini Carbonara Recipes

Steps:

• In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
• Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
• In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
• Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
• Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
• Garnish with the reserved pancetta.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
• Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Steps:

• Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
• Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
• Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
• Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm., Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160° (mixture will look like a soft frothy egg)., Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese.

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.

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.

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.

Steps:

• Cook bacon in a nonstick skillet over medium-high heat until crisp.
• Add garlic, saute for 1 minute or until tender.
• Reduce heat to low, stir in pasta, cheese, parsley, and pepper.
• Combine egg substitue and milk, add to pasta, stirring constantly for 3 minutes or until sauce thickens.
• Serve immediately.

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat., Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.