Best Nifs Baconless Pasta Carbonara With Breadcrumbs Recipes

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NIF'S BACONLESS PASTA CARBONARA WITH BREADCRUMBS



Nif's Baconless Pasta Carbonara With Breadcrumbs image

I had lots of eggs and linguine on hand, so what do you make with that? Carbonara! This version is without bacon because I just didn't have any. It may look like a lot of instructions but I literally had this on the table in 15 to 20 minutes because you do most of the work while the pasta is cooking. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb linguine (or other pasta)
2 tablespoons olive oil, divided
1 tablespoon butter
4 garlic cloves, minced
1/2 cup seasoned breadcrumbs
4 eggs
1/4 cup milk
1/2 cup parmesan cheese, shredded, plus more to garnish (optional)
salt and pepper
1/4 cup fresh parsley, chopped, garnish

Steps:

  • Boil pasta in salted water for 1 minute less than the package states.
  • Meanwhile, heat 1 tablespoon oil and the butter in a large frying pan over medium heat.
  • Add garlic and breadcrumbs and stir occasionally until everything smells delicious, about 5 minutes.
  • Remove breadcrumb mixture from the pan and set aside.
  • In a bowl, stir together eggs,milk and Parmesan cheese.
  • Pour 1 tablespoon olive oil in pan over medium heat.
  • When pasta is done, strain (do NOT rinse) and add to frying pan.
  • Stir to coat with oil and then add egg mixture.
  • Stir to coat pasta and then stir every minute or so for about 4 minutes, until eggs are mostly cooked.
  • Stir in breadcrumbs.
  • Salt and pepper to taste.
  • Pour into serving dish and top with optional garnish.

PASTA CARBONARA



Pasta Carbonara image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 gallon salted water
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, diced
1 teaspoon diced garlic
2 tablespoons white wine
1/2 cup cream
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated

Steps:

  • Put the water in a large pasta pot and bring it to a boil over medium heat.
  • Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

THE BEST CARBONARA



The Best Carbonara image

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

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

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.

PASTA CARBONARA WITH BACON



Pasta Carbonara With Bacon image

This is my answer to poor planning. I usually have all the ingredients on hand. This is a family favorite. For those with gluten intolerance corn spaghetti substitutes nicely.

Provided by Ginny

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 lb bacon, thick sliced
1/4 lb butter
1 cup half-and-half cream
2 tablespoons white vinegar
1 lb spaghetti
2 eggs, beaten
1/3 cup grated fresh parmesan cheese

Steps:

  • Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
  • Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
  • Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.

Nutrition Facts : Calories 951.2, Fat 53.5, SaturatedFat 27.1, Cholesterol 209.4, Sodium 712, Carbohydrate 88.6, Fiber 3.6, Sugar 3.4, Protein 27.6

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