Best Fusilli Carbonara With Frisee And Lemon Recipes

Spaghetti Carbonara image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Steps:

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Fusilli Carbonara with Fines Herbes image

Provided by Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

6 quarts water
1 1/2 tablespoons plus 1/4 teaspoon salt
4 large egg yolks
1/3 cup heavy cream
1/4 cup finely chopped fresh chervil if available
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon
Freshly ground black pepper
12 ounces dried fusilli; spaghetti, or gemelli
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

1. Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of the salt, and bring to a boil over high heat. Whisk together the egg yolks and cream in a large stainless-steel mixing bowl. Stir in the herbs, the remaining 1/4 teaspoon salt, and a generous grind of pepper.
2. Pasta. When the water is at a boil, stir in the fusilli and cook at a steady boil until tender but still firm, 8 to 12 minutes. While the pasta is cooking, warm the egg yolk mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly. Heat the mixture just to lukewarm; don't let the eggs cook. When the pasta is done, drain and add it to the egg mixture. Sprinkle with cheese and toss well. The egg yolks will cook from the heat of the pasta and form a thick sauce.

Fusilli Carbonara with Frisee and Lemon Recipe - (4.3/5) image

Provided by á-8183

Number Of Ingredients 7

3 large eggs, room temperature
3 oz. Parmesan cheese, finely grated (1 1/2 cups)
Coarse salt and freshly ground pepper
4 oz. thick-cut bacon (about 3 slices), cut into 1/2" pieces
1 lb. fusilli
2 tsps. fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon)
4 oz. frisee or escarole, cut into 3" pieces

Steps:

1. Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. 2. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately. Serves 4 to 6.