CARBONARA RECIPE BY TASTY
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
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
CLAMS CARBONARA RECIPE BY TASTY
Two classic Italian favorites, carbonara and vongole, come together in this savory, briny, creamy pasta dish.
Provided by Tikeyah Whittle
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
- Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
- Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
- Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
- Enjoy!
CLAM CARBONARA
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
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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