PASTA CARBONARA WITH PEAS
The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
- Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
- Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
PASTA CARBONARA WITH SWEET PEAS
Make and share this Pasta Carbonara With Sweet Peas recipe from Food.com.
Provided by PanNan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water.
- Meanwhile render diced bacon. Shortly before it's completely rendered, add chopped onion and garlic slices. Cook until the onion is soft and add cream, pepper flakes, and nutmeg.
- When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch.
- Turn off the fire under the pasta and bacon mixture and add the eggs, stirring to thoroughly coat each pasta tube with the egg. Take care not to allow the egg yolks to scramble at the bottom of the pan. Transfer the peas with the slotted spoon or sieve from the pasta water to the pan along with the black pepper and parmesan. Continue to stir. Add pasta water if it appears too dry. Stir until every pasta tube is well coated with the sauce.
- Serve with freshly grated parmesan and some sliced green onion on top.
Nutrition Facts : Calories 455.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 126.6, Sodium 355, Carbohydrate 54.1, Fiber 8.6, Sugar 3.1, Protein 14.9
PASTA CARBONARA INSPIRED BY THE PIONEER WOMAN
Inspired by the amazing Pioneer Woman's recipe. I'm posting so I can make this again and again. I made it with spaghetti tonight but I think I'll try the mini lasagna- like noodles next time. Or something flat and long and wide. In the original recipe she uses heavy cream, less peas, regular onion, less bacon. This is the way I like it.
Provided by lolablitz
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding the frozen peas in 2 minutes before the pasta is done cooking.
- While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease, leaving a tablespoon to cook the onions inches
- Return the pan to the stove over medium-low heat and throw in the onions and cook until very soft. Then add the garlic. Cook for 3 minutes then set aside.
- In a bowl, mix together eggs, Parmesan, half and half, and salt and pepper until smooth.
- When the pasta and peas are done, reserve a cup or two of the pasta water. Drain the pasta and peas but do not rinse, then place them back into the pan you cooked it inches
- While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Add the peas, bacon, and sauteed onion/garlic.
- Add more pasta water to loosen the sauce if necessary, and salt and pepper to taste.
- Serve immediately with extra Parmesan.
Nutrition Facts : Calories 420.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 124.3, Sodium 377.9, Carbohydrate 48.1, Fiber 2.9, Sugar 3, Protein 19.1
PEAS & PASTA CARBONARA
Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes. -Celeste Brantolino, Lenoir, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking., In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese., Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.
Nutrition Facts : Calories 553 calories, Fat 24g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 680mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.
QUICK PASTA CARBONARA
The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
- Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.9 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 4 g, Protein 19 g, SaturatedFat 8.4 g, Sodium 457.5 mg, Sugar 6.2 g
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