EGGS CARBONARA WITH BASIL AND PARMESAN
Categories Milk/Cream Egg Breakfast Brunch Quick & Easy Wheat/Gluten-Free Parmesan Basil Bacon Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
- While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
- Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
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
SPAGHETTI ALLA CARBONARA TRADIZIONALI
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Provided by Andry008
Categories World Cuisine Recipes European Italian
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 74.8 g, Cholesterol 212.8 mg, Fat 10.8 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 333.8 mg, Sugar 2.8 g
CREAMY CHEESY SCRAMBLED EGGS WITH BASIL
Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.
Provided by Elisa Stamm
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g
SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA
This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.
Provided by Sueie
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until it is al dente.
- Whisk together eggs, cream and mustard in a bowl.
- Add plenty of seasoning and whisk again.
- Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
- Toss over very low heat for 1 minute,until the mixture thickens slightly.
- It is important to heat mixture through quickly, so that eggs do not have time to scramble.
- Serve immediately.
PASTA CARBONARA
This comes via 500 All Time Great Recipes. Sometimes instead of bacon, I have used leftover ham or bologna sausage. I have also added in leftover peas.
Provided by WiGal
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the noodles in a pan of boiling water, for 6-8 minutes or until al dente.
- Meanwhile, heat the oil in a frying pan and fry the bacon for 2-3 minutes, then add the mushrooms and fry for another 3-4 minutes.
- Turn off the heat and reserve.
- Lightly beat the eggs and cream together in a small bowl and season with salt and pepper.
- When the noodles are cooked, drain well and return to the pan.
- Add the bacon/mushroom mixture and any pan juices and stir into the pasta.
- Pour in the egg/ cream mixture and half the Parmesan cheese.
- Stir well and as you do this the eggs will cook in the heat of the noodles.
- Pile on to warmed serving plates, sprinkle with remaining Parmesan and garnish with basil.
Nutrition Facts : Calories 743.5, Fat 41.9, SaturatedFat 14.2, Cholesterol 310.9, Sodium 608.5, Carbohydrate 63.4, Fiber 3.1, Sugar 2.4, Protein 27.4
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
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