SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
AVOCADO CARBONARA FOR TWO
Traditional spaghetti carbonara with a creamy twist. This recipe is a complete meal for 2 people, which can be made for brunch, lunch, or dinner.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
- Ladle 1 cup pasta cooking water into a bowl; set aside.
- Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
- Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
- Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 745.9 calories, Carbohydrate 85.9 g, Cholesterol 242.9 mg, Fat 32.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 9.6 g, Sodium 602.9 mg, Sugar 1.1 g
SPAGHETTI CARBONARA FOR TWO
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. "As a zippy side or light entree, you simply can't beat it for simplicity," she notes. Serve with a tossed green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.
Nutrition Facts :
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
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