Fettuccine Carbonara Recipes

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FETTUCCINE CARBONARA

When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Fettuccine Carbonara image

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional

FETTUCCINE CARBONARA

This is one of my favourite recipes because it is so easy and can be made in a low fat version (see my low-fat fettucine carbonara version recipe)

Provided by Susie T

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Fettuccine Carbonara image

Steps:

  • Place water in a large saucepan with a little oil and salt.
  • Bring to the boil and add fettucine.
  • Stir for a few minutes to prevent fettucine from sticking together.
  • Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
  • In a bowl beat the eggs.
  • Pour in cream and whisk together.
  • Add salt and pepper and mix well.
  • Transfer cream mixture into saucepan (off the heat) with onion, garlic and bacon and stir quickly to combine.
  • When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
  • The heat of the pasta will cook the sauce and thicken.
  • Serve immediately with some extra parmesan cheese.

Nutrition Facts : Calories 937.2, Fat 55.1, SaturatedFat 26.2, Cholesterol 428.2, Sodium 1706.3, Carbohydrate 78.2, Fiber 0.4, Sugar 1.9, Protein 32.3

1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, crushed
4 slices bacon, fat removed and chopped into chunks (the smokey variety is tastier)
600 ml light cream
4 eggs
1/2 cup parmesan cheese, the shredded variety
1 teaspoon salt, I usually add a little more
pepper
500 g fettuccine pasta
1 teaspoon oil, for boiling pasta
1 teaspoon salt, for boiling pasta
parmesan cheese, extra

FETTUCCINE CARBONARA

Make and share this Fettuccine Carbonara recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Fettuccine Carbonara image

Steps:

  • Heat a large pot of salted water on high and begin to cook pasta if it's dry.
  • If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
  • Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
  • Heat a large skillet over medium high heat and add the butter.
  • Saute the garlic and mushrooms for 3-4 minutes.
  • Add the cream and heat through.
  • Drain the pasta and return to pot immediately.
  • Add the mushroom and egg mixture, tossing for 2 minutes.
  • Season with salt and pepper, serve at once.

5 eggs
1 cup freshly grated parmesan cheese (NOT that Kraft Stuff)
2 tablespoons chopped fresh parsley
12 ounces dry fettuccine (or fresh fettucini(Pasta dough #1)
2 tablespoons butter
2 garlic cloves, minced
1/2 lb sliced button mushrooms or 1/2 lb porcinni mushroom
1/2 cup light cream
salt & freshly ground black pepper

SPAGHETTI ALLA CARBONARA

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8



Spaghetti alla Carbonara image

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

FETTUCCINI CARBONARA

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Provided by Sarah W. Lennox

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 10



Fettuccini Carbonara image

Steps:

  • Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  • In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g

5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

ASPARAGUS FETTUCCINE CARBONARA

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Asparagus Fettuccine Carbonara image

Steps:

  • Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
  • Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
  • Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
  • Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

Kosher salt and freshly ground black pepper
1 cup grated Parmesan, plus more for serving, optional
3 large egg yolks
1 pound jumbo asparagus
8 ounces fettuccine
6 slices thick-cut bacon, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup fresh parsley leaves, chopped

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