Best Clams Carbonara Recipe By Tasty Recipes

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CARBONARA RECIPE BY TASTY



Carbonara Recipe by Tasty image

Creamy pasta carbonara is as easy as it is decadent! Using our foolproof method, the eggs are whisked with Parmesan cheese, then tossed with the pasta off the heat for a thick, creamy sauce that won't overcook. Finish with crispy chopped bacon and a sprinkling of freshly ground black pepper for a bit of savory spice in every bite.

Provided by Tasty

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 large eggs
3 large egg yolks
1 cup grated parmesan cheese
½ cup grated pecorino romano
1 teaspoon kosher salt, plus more for boiling
1 teaspoon freshly ground black pepper, plus more for serving
16 oz dried spathetti
4 oz bacon, sliced into 1/4 (6 mm)

Steps:

  • In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
  • While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
  • Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
  • Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
  • Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 832 calories, Carbohydrate 86 grams, Fat 30 grams, Fiber 3 grams, Protein 49 grams, Sugar 3 grams

SPAGHETTI CARBONARA



Spaghetti Carbonara image

A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 eggs, lightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1 cup frozen peas
8 bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
Additional Parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. , Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat., Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.

Nutrition Facts : Calories 474 calories, Fat 22g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 658mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

CLAM CARBONARA



Clam Carbonara image

I found this recipe on the BBC America website. I have altered it a tad to add bacon but you can skip that step!

Provided by daniellevility

Categories     One Dish Meal

Time 25m

Yield 1 serving(s)

Number Of Ingredients 12

4 ounces spaghetti
1 tablespoon olive oil
1/4 cup onion, diced
1 garlic clove, minced
2 tablespoons sweet corn
6 tablespoons white wine
6 tablespoons heavy cream
2 egg yolks
4 ounces canned clams, drained
lemon, juiced
crushed red pepper flakes
parmesan cheese

Steps:

  • 1. Cook the spaghetti according to the packet instructions. Drain and keep warm.
  • 2. Heat saucepan, add chopped bacon and cook for about a minute (until just barely cooked).
  • 3. Add the oil to the saucepan and sweat the onion (diced) until just before clear. Add the garlic (minced) and cook for one minute. Add the sweetcorn and the white wine and reduce to three tablespoons of liquid.
  • 4. Add the cream and simmer for two minutes.
  • 5. Remove the sauce from the heat and add the egg yolks, stirring well until the sauce thickens slightly.
  • 6. Add the clams and spaghetti.
  • 7. Pile onto a plate to serve and garnish with a wedge of lemon. Add Red pepper and parmesan cheese to taste.

Nutrition Facts : Calories 1220.2, Fat 58.7, SaturatedFat 26.2, Cholesterol 512, Sodium 192.2, Carbohydrate 106.1, Fiber 4.9, Sugar 6.5, Protein 50.4

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