SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE
Steps:
- Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
- In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side. This Recipe Appears In One-Pot Wonders: Spaghetti alla Carbonara with Kale
Nutrition Facts : Calories 706 kcal, Carbohydrate 78 g, Cholesterol 203 mg, Fiber 5 g, Protein 33 g, SaturatedFat 10 g, Sodium 798 mg, Sugar 5 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
RECIPE: SPAGHETTI CARBONARA WITH KALE AND HAZELNUTS
Though our carbonara still has all the classic ingredients-egg yolks, Parmesan, olive oil and guanciale-we add hazelnuts and kale to make a fall version of one of our favorite pastas.
Provided by Tasting Table Staff
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Place the hazelnuts on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Let cool and roughly chop.
- Meanwhile, in a medium skillet over medium heat, add the guanciale (or pancetta, if using) and cook, stirring occasionally until the fat begins to render and becomes crisp, 10 to 12 minutes. Using a slotted spoon, transfer the guanciale to a bowl and set aside. Reserve the fat in a separate bowl and let cool.
- In a large serving bowl, whisk the yolks, Parmesan, olive oil, black pepper and reserved guanciale fat. Set aside.
- Prepare an ice bath and bring both a large and a medium pot of salted water to a boil. Add the kale to the medium pot and cook until tender, 3 to 4 minutes. Transfer the kale to the ice bath and let cool, 30 seconds to 1 minute. Drain and squeeze out any excess water. Add the pasta to the large pot and cook until al dente, 8 to 9 minutes. Drain the pasta, reserving ½ cup of the pasta water, and transfer the pasta to the egg mixture.
- Toss the pasta with the egg mixture, adding pasta water to create a creamy sauce. Zest half of the lemon over the pasta and add the guanciale pieces, kale and hazelnuts, and toss. Taste and adjust the seasoning with salt and pepper. Top with more Parmesan and serve immediately.
Nutrition Facts : Calories 1075 calories, Carbohydrate 98 g carbohydrates, Cholesterol 239 mg cholesterol, Fat 56 g fat, Fiber 8 g fiber, Protein 46 g protein, SaturatedFat 18 g saturated fat, ServingSize 0 g, Sodium 995 mg, Sugar 6 g, TransFat 0 g
SPAGHETTI CARBONARA
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Provided by Ian Fisher
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »