BREAKFAST CARBONARA
Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He's a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.
Provided by Kim Severson
Categories breakfast, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.
- Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.
- While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant.
- While the pasta and sausage cook, whisk together the eggs, cheese and pepper.
- Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat.
- Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.
- Serve immediately with a generous sprinkle of the parsley mixture.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETARIAN 'CARBONARA' WITH SPINACH
This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams
SMOKY TOMATO CARBONARA
Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it's widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
- Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
- Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
- While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
- Serve in bowls with more cheese and black pepper.
SPAGHETTI ALLA CARBONARA
Provided by Rick Marin
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 7 to 9 minutes.
- Just before the pasta is cooked, fry the pancetta in a large skillet until it is crisp and golden brown, 5 to 6 minutes. Drain the pasta well, reserving 1/4 cup of the cooking water. Carefully pour it into the skillet, then add the pasta, and heat, shaking the pan, for 1 minute. Add the grated cheese, the egg whites and pepper, and toss until they are fully incorporated.
- Divide the pasta among 4 heated serving bowls, and make a nest in the center of each. Gently drop an egg yolk into each nest, season with additional black pepper, and grate additional cheese on top. Serve immediately.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 39 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 635 milligrams, Sugar 4 grams, TransFat 0 grams
KIMCHI CARBONARA
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. "I love how Korea somewhat recently started introducing cheese on everything," Ms. Meyer said. "I'm all for it, especially being from the Midwest." This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.
Provided by Elyse Inamine
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
- Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
- Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
- Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
- Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.
ARTICHOKE CARBONARA
Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.
Provided by Anna Francese Gass
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
- While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
- Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
- Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
- Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
- While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
- Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
- Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.
NY TIMES CARBONARA
Make and share this Ny Times Carbonara recipe from Food.com.
Provided by ellie3763
Categories Cheese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Leave eggs in 145 degree water for 40 minutes.
- Dice and crisp bacon. Drain on a paper towel.
- Sweat a minced shallot in butter until very very soft.
- Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
- After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
- Add bacon, salt and pepper to taste (lots of pepper).
- Remove the eggs from the water and crack them into two separate warmed bowls.
- Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.
Nutrition Facts : Calories 854.6, Fat 54.3, SaturatedFat 28.7, Cholesterol 362.7, Sodium 734.7, Carbohydrate 59.5, Fiber 2.3, Sugar 2, Protein 31.5
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