Best Carbonara Beans Recipes

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PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO



Penne Carbonara With Fava Beans, Peas and Pecorino image

Provided by Alice Hart

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 3/4 pounds young fava beans in their pods about 1 1/2 cups shelled
Salt
pepper
3/4 pound dried penne
4 large egg yolks
2 1/2 ounces pecorino, grated about 1 cup, plus extra for serving
1 1/2 cups fresh or frozen shelled peas
2 tablespoons unsalted butter
A small handful of chives, finely snipped or sliced

Steps:

  • First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
  • Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
  • When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
  • Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams

CARBONARA BEANS



Carbonara Beans image

Create the pantry side dish of your dreams with a few humble ingredients--eggs, bacon, Parmesan and beans! It's everything you love about traditional carbonara, but with protein-packed cannellini in place of the pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
Two 14.5-ounce cans cannellini or white beans, drained and rinsed
3 large egg yolks
1 cup grated Parmesan, plus more for serving
4 slices thick-cut bacon, diced (about 4 ounces)
1 clove garlic, minced
1/2 cup fresh parsley leaves, chopped, plus more for serving

Steps:

  • Bring a medium pot of salted water to a boil. Add the beans, cover and let cook until the beans are just heated through, about 2 minutes. Turn off the heat and let the beans sit in the hot water while the bacon cooks (you want the beans to be very hot when adding to the egg mixture). Stir the egg yolks and Parmesan in a medium bowl until no lumps remain; set aside.
  • Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Add the garlic and cook, stirring constantly, until softened and very fragrant, about 1 minute. Pour off all but 2 tablespoons of the rendered bacon fat and return the skillet to the stovetop. Reserve 1 cup of the bean water, drain the beans and then add them to the skillet. Cook, stirring constantly, to coat with the bacon fat, about 1 minute.
  • Ladle 1/2 cup of the reserved bean water into the egg mixture, whisking constantly so the eggs do not cook but are heated. Pour into the skillet and cook, stirring constantly, until the cheese is melted, the sauce begins to thicken and the beans are evenly coated, about 1 minute (if the beans look dry, add more bean water, 2 tablespoons at a time, until the desired consistency has been reached). Fold in the parsley and season with a generous amount of pepper. Transfer to a serving bowl and sprinkle with more Parmesan and parsley.

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