MACARONI AND CHEESE CARBONARA
The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
- Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
MACARONI CARBONARA SUPREME!
This is one of my favorite recipes for a macaroni casserole, it's even good enough to serve to guests. I most always add in about 1-1/2 cups frozen peas. This casserole makes enough to serve 8 people, to serve more just double and make in two separate dishes. I have used different cheeses in the past, but I strongly advise you to use only Fontina cheese for this casserole.
Provided by Kittencalrecipezazz
Categories Christmas
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).
- Butter a 13 x 9-inch baking dish.
- Cook macaroni in salted boiling water until JUST firm-tender and still firm to the bite (do not overcook!) drain and rinse with cold water.
- In a large bowl toss together chopped cooked bacon, 1/4 cup reserved bacon drippings, add in breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup Parmesan cheese, toss to combine well and set aside.
- To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute.
- Add in the flour and whisk for about 3 minutes.
- Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens (whisking constantly for about 5-7 minutes).
- Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired.
- Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired).
- Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine.
- Transfer the macaroni/cheese mixture to a prepared baking dish.
- Bake for about 25-30 minutes.
- Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden.
- Let stand for 20 minutes before serving.
- Delicious!
Nutrition Facts : Calories 937.5, Fat 51.6, SaturatedFat 26.1, Cholesterol 287.9, Sodium 1233.2, Carbohydrate 76.1, Fiber 3.5, Sugar 9.3, Protein 40.9
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
ULTIMATE SPAGHETTI CARBONARA RECIPE
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Provided by Angela Nilsen
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium
More about "macaroni carbonara supreme recipes"
MACARONI CARBONARA (EASY & QUICK) - SAVORY …
From savorywithsoul.com
5/5 (1)Total Time 35 minsCategory Main Course, Pasta, Side DishCalories 434 per serving
- Meanwhile, cook bacon in a skillet until browned and crispy. Drain all but about 1 tablespoon of bacon fat.
- With skillet on low-medium heat, cook garlic in bacon fat for about 5 minutes or until beginning to brown.
- Meanwhile, beat the eggs in a small bowl and add salt, black pepper, and parmesan cheese. Blend again until incorporated.
17 BEST CARBONARA RECIPES & IDEAS | RECIPES, …
From foodnetwork.com
Author By
MAC AND CHEESE CARBONARA RECIPE - LEMON …
From lemonblossoms.com
CREAMY BAKED CARBONARA MAC AND CHEESE
From spoonforkbacon.com
MACARONI CARBONARA RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
SIMPLE CARBONARA RECIPE | BON APPéTIT
From bonappetit.com
PASTA CARBONARA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CARBONARA | JAMIE OLIVER
From jamieoliver.com
BEST BOBBY FLAY'S MACARONI AND CHEESE …
From foodnetwork.ca
QUICK & EASY MAC 'N CHEESE CARBONARA RECIPE — EAT THIS NOT THAT
From eatthis.com
CREAMY FILIPINO-STYLE PASTA CARBONARA - KAWALING PINOY
From kawalingpinoy.com
SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
CARBONARA MACARONI - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
HELENE'S CARBONARA SUPREME RECIPE - FOOD.COM
From food.com
20 TASTY WAYS TO PREPARE ELBOW PASTA - ALLRECIPES
From allrecipes.com
MACARONI CARBONARA RECIPE - YOUTUBE
From youtube.com
25 ELBOW PASTA RECIPES (+ EASY MACARONI DISHES)
From insanelygoodrecipes.com
#time-to-make #course #main-ingredient #preparation #occasion #side-dishes #eggs-dairy #pasta #oven #easy #dinner-party #holiday-event #stove-top #christmas #comfort-food #pasta-rice-and-grains #elbow-macaroni #taste-mood #equipment #4-hours-or-less
You'll also love