SUMMER CARBONARA
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
10-MINUTE MUSHROOM CARBONARA
This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.
Provided by Ryan Schroeder
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
- Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
- Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g
FRESH CORN CARBONARA
A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."
Provided by Anna Stockwell
Categories Milk/Cream Pasta Side Kid-Friendly Quick & Easy Parmesan Corn Dinner Summer Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
- Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
- Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
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EASY SPAGHETTI CARBONARA (SUMMER VERSION) - TWO KOOKS …
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5/5 (5)Total Time 20 minsCategory Main CourseCalories 485 per serving
- PREPARE EGGS AND PARMESAN: Whisk together eggs and 3/4 cup Parmesan in a small bowl. Set aside.
- COOK BACON: Heat skillet to medium high heat and cook bacon until crisp, about 5-6 minutes, turning a few times. Note 1 to bake bacon instead. Leave 1-2 tablespoons of fat for flavor in pan for flavor. Discard the rest. Stir in garlic and cook for 30 seconds minute. Turn burner off.
- BOIL SPAGHETTI AND SPINACH: While the bacon is cooking, boil spaghetti in salted water according to package directions. Just before it's ready, add the baby spinach and stir once or twice (no need to cook it). Drain spaghetti and spinach. No need to drain too thoroughly. A little water on the pasta is good. Reserve 1/2 cup pasta liquid.
- ASSEMBLE SPAGHETTI CARBONARA: Add hot spaghetti and spinach to skillet immediately. Stir in egg-cheese mixture. Toss quickly and blend until pasta is coated well. Add pasta liquid a little at a time if needed until you get a smooth consistency. You may not need all of it. Add salt and pepper to taste. Add tomatoes and parsley. Sprinkle remaining Parmesan on top or serve on the side. Serve immediately with remaining Parmesan.
SUMMER SPAGHETTI CARBONARA | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 573 per serving
- Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
- While water boils, heat a large skillet with oil over medium-high heat. Add squash and saute until squash is tender, 4 to 5 minutes.
- In the last minute of cooking, add peas to squash and saute just to heat through. Set vegetables aside and return pan to heat.
- Add pasta to boiling water and cook until al dente, tender but not soggy. Reserve 1/4 cup (59 mL) of pasta water (amount is for 4 servings, adjust accordingly).
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Total Time 30 minsCalories 459 per serving
- Bring a saucepan of salted water to boil. If you've never made carbonara before, check out this video.
- While water boils, heat a large skillet with oil over medium-high heat. Add squash and asparagus with a pinch of salt. Saute until vegetables are tender, 4 to 5 minutes. Set aside.
- Add pasta to boiling water and cook until al dente, tender but not soggy. Reserve 1/4 cup (59 mL) of pasta water (amount is for 4 servings, adjust accordingly).
- While pasta cooks, add chopped bacon to heated skillet and saute until bacon is crisp, 6 to 7 minutes.
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