PEPPERONI PENNE CARBONARA
Sun-dried tomatoes and turkey pepperoni lend fantastic flavor to this creamy, hearty pasta dish. It's a great change of pace from everyday spaghetti. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.
Nutrition Facts : Calories 483 calories, Fat 29g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1245mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.
CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
PENNE ALLA CARBONARA
Make and share this Penne Alla Carbonara recipe from Food.com.
Provided by A la Carte
Categories Penne
Time 24m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
- Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
- Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
- Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
- Finally add the remaining Parmesan and serve.
Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1
PENNE A LA CARBONARA - GIADA DE LAURENTIIS
Make and share this Penne a La Carbonara - Giada De Laurentiis recipe from Food.com.
Provided by seahorse73
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large saute pan, until hot.
- Add pancetta and saute until golden brown and crispy, about 5 minutes.
- Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream.
- Season with salt and pepper.
- Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water.
- Add pasta and cook until al dente, about 8 to 10 minutes.
- Drain pasta in a colander.
- Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
- While the pasta is still hot, return it back to the pot.
- Add the browned pancetta and mix well.
- Add the cream mixture and coat the pasta completely.
- It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
- Add remaining Parmesan and chopped parsley.
Nutrition Facts : Calories 755.9, Fat 29.8, SaturatedFat 14.9, Cholesterol 385.5, Sodium 599.7, Carbohydrate 93.3, Fiber 12.7, Sugar 0.9, Protein 30.7
PENNE A LA CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
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