Lightfettuccinecarbonara Recipes

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.

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.

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.

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.

Steps:

• Slice bacon into 1 inch long and 1/4inch thick strips.
• In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown.
• Transfer to a plate and set aside.
• In a blender process the cottage cheese, milk, egg substitute and salt until smooth.
• In a large pot of salted boiling water, cook the pasta until just barely tender.
• Drain well and return to the pot.
• Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute.
• Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.

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:

• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
• Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
• Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

Steps:

• Cook pasta according to the package directions, omitting salt and fat.
• Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
• Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
• Heat a medium nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add pancetta to pan; saute 3 minutes or until lightly browned.
• Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
• Reduce heat to medium-low.
• Add milk mixture and pasta to a pan; toss gently to coat.
• Place egg in small bowl; stir with a whisk.
• Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.
• Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
• One serving is 1 1/4 cups.

Steps:

• Cook bacon in a nonstick skillet over medium-high heat until crisp.
• Add garlic, saute for 1 minute or until tender.
• Reduce heat to low, stir in pasta, cheese, parsley, and pepper.
• Combine egg substitue and milk, add to pasta, stirring constantly for 3 minutes or until sauce thickens.
• Serve immediately.

Steps:

• Cook pasta in large saucepan as directed on package, adding peas to the boiling water for the last 3 min.
• Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

Steps:

• COOK pasta as directed on package, adding peas to the cooking water for the last 3 minute of the pasta cooking time.
• MEANWHILE, beat cream cheese spread, dressing and flour in small saucepan with wire whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 minute or until heated through, stirring occasionally.
• Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 minute or until heated through, stirring occasionally.
• TOP with parsley; sprinkle with Parmesan cheese.

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:

• Lightly spray a medium saucepan with cooking spray (I use the same pan that I cooked the pasta in).
• Add ham and mushrooms to pan and add the garlic powder, cook until soft, over medium heat (If it starts to stick to bottom of pan spray with water).
• Take off the heat and add cooked pasta, egg, evaporated milk, cheese, pepper and parsley.
• Reduce heat to low and return pan to heat, stirring constantly until sauce thickens (about 1-2 minutes). Serve topped with extra cheese and pepper, if desired.

Steps:

• Coat a large not stick pan with cooking spray.
• Sauté garlic and onion for 2 minutess.
• Toss in ham and cook 2 minutes.
• Add sliced mushrooms and cook a further 2-3 minutes.
• Remove from pan and set to one side.
• In same saucepan melt margarine, add flour mixing well.
• Slowly add in evaporated milk and then skim milk, mixing continually until smooth.
• Stir in dry soup mix, stock powder and parmesan cheese.
• Return mushroom mixture to pot and combine well, add salt and pepper to taste.
• Fill a large saucepan 3/4 full with water add a pinch of salt (optional).
• Bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
• Cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
• Pour sauce over pasta and serve.

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat., Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.