Carbonarahealthierwithgreens Recipes

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.

Steps:

• Bring a medium pot of salted water to a boil. Add the beans, cover and let cook until the beans are just heated through, about 2 minutes. Turn off the heat and let the beans sit in the hot water while the bacon cooks (you want the beans to be very hot when adding to the egg mixture). Stir the egg yolks and Parmesan in a medium bowl until no lumps remain; set aside.
• Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Add the garlic and cook, stirring constantly, until softened and very fragrant, about 1 minute. Pour off all but 2 tablespoons of the rendered bacon fat and return the skillet to the stovetop. Reserve 1 cup of the bean water, drain the beans and then add them to the skillet. Cook, stirring constantly, to coat with the bacon fat, about 1 minute.
• Ladle 1/2 cup of the reserved bean water into the egg mixture, whisking constantly so the eggs do not cook but are heated. Pour into the skillet and cook, stirring constantly, until the cheese is melted, the sauce begins to thicken and the beans are evenly coated, about 1 minute (if the beans look dry, add more bean water, 2 tablespoons at a time, until the desired consistency has been reached). Fold in the parsley and season with a generous amount of pepper. Transfer to a serving bowl and sprinkle with more Parmesan and parsley.

Steps:

• Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
• Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.
• Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.
• Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
• Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.

Steps:

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of pasta water.
• 2. Meanwhile, in a large skillet cook pancetta over medium heat until slightly crispy; set aside with all the drippings.
• 3. While the pancetta is cooking, in a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley and generous amount of salt and pepper to taste. After draining the pasta, return it to the pot and add the pancetta and drippings. Working quickly, add the egg and cheese mixture stirring everything together until the noodles are coated and creamy. Add pasta water, as needed, to loosen the noodles slightly if the sauce becomes too thick. Season with additional salt and pepper, if desired. Transfer to serving bowls and serve hot with additional cheese.

Steps:

• Chop up your veggie bacon mushrooms and onions and fry gently in a frying pan after a couple of minutes add the garlic and turn down the heat cook for a minute or two add Italian seasoning.
• Cook the pasta in water according to the packet instructions when done drain and tip into frying pan add the tablespoon of soya yogurt.
• Blend the cornstarch with a little milk and add this and the remaining milk into a pan stirring continuously bring to a simmer where it should start to thicken. add this thickened mixture to the frying pan.
• Add the Parmesan to taste along with salt and pepper.

Steps:

• Sauté onion, garlic and prosciutto.
• Mix cream, eggs and S&P together.
• Mix all together and bring to boil. Add parmesan and stir until melted.
• Mix in cooked pasta and serve with parmesan.

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.

Steps:

• Put a large saucepot of water to boil.
• Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
• Meanwhile, heat a large skillet over medium heat.
• Add olive oil and pancetta. Brown pancetta about 2 minutes.
• Add red pepper flakes and garlic and cook 2 to 3 minutes more.
• Add wine and stir up all pan drippings.
• In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
• Drain pasta well and add directly to skillet with pancetta, garlic and oil.
• Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
• Remove from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
• Serve with extra Romano.

Steps:

• Start boiling enough water for your pasta.
• Salt your water.
• If not already done, cut open and seed your peppers, and then finely chop them and the green onions.
• In a large bowl, mix together eggs and Parmesan cheese until well blended, almost paste-like.
• Add green onion and peppers, mix.
• When pasta is al-dente, remove from heat and position next to your bowl with egg/cheese mixture.
• With a slotted spoon, put the pasta into the egg/cheese mixture, stirring constantly. Some of the pasta water will get in, but that is fine.
• Continue mixing until it makes a nice creamy sauce.
• Plate if desired and serve immediately.

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.

Steps:

• Place olive oil and or bacon fat or butter in a large pan over medium high heat, add onions and saute for 3 minutes. Add the sliced swiss chard stem and saute for 2 more minutes, add garlic and pepper flakes saute for 3 minutes. Add swiss chard greens or baby spinach and basil and 1/2 cup pasta water to wilt.
• Fill a small pot with boiling pasta water with at least 4 inches and a 1/2 teaspoon white vinegar. Break each egg one at a time in to a small bowl then into the simmering water cover and poach for 3-4 minutes.
• Meanwhile toss cheese, black pepper and pasta in the vegetable mixture. Add additional pasta water and or olive oil to your liking.
• Plate the pasta mixture on to 4 plates.
• Remove eggs from water with slotted spoon place one on each plate of pasta.
• Garnish with bacon bits, additional pepper, cheese and basil if desired.
• Before digging in break the poached egg and stir in to the pasta.
• This`ll make it a creamy, yummy, comforting dish. Enjoy!