Best Penne Carbonara Recipes

PENNE WITH ASPARAGUS CARBONARA

Steps:

• Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
• Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
• Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

PEPPERONI PENNE CARBONARA

Steps:

• Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well., In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer., Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.

PENNE A LA CARBONARA - GIADA DE LAURENTIIS

Steps:

• Heat a large saute pan, until hot.
• Add pancetta and saute until golden brown and crispy, about 5 minutes.
• Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream.
• Season with salt and pepper.
• Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water.
• Add pasta and cook until al dente, about 8 to 10 minutes.
• Drain pasta in a colander.
• Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
• While the pasta is still hot, return it back to the pot.
• Add the browned pancetta and mix well.
• Add the cream mixture and coat the pasta completely.
• It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
• Add remaining Parmesan and chopped parsley.

PENNE ALLA CARBONARA

Steps:

• In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
• Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
• Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
• Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
• Finally add the remaining Parmesan and serve.

PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO

Steps:

• First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
• Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
• When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
• Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.

PEPPERONI PENNE CARBONARA

Steps:

• 1. Cook pasta according to package directions. Meanwhile, in a large bowl, soak tomatoes in boiling water for 10 minutes; drain well. In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer. Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat for 3 minutes or until heated through. Drain penne; toss with sauce.

LAZY CARBONARA PENNE FOR A CROWD - SACBEE 11/5/08

Steps:

• Prepare Bechamel Sauce:.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
• Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
• Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
• Prepare filling:.
• In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
• Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
• Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
• Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
• Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
• SMALLER VERSION (serves 6 to 8).
• Sauce:.
• 4 cups béchamel sauce (see recipe).
• .
• Filling:.
• 1/2 pound pancetta, diced.
• 2 garlic gloves, minced.
• 1/2 cup white wine.
• 1/4 cup chopped parsley.
• 1/2 cup grated Parmesan.
• 1/2 cup grated pecorino Romano.
• Salt and pepper.
• Noodles:.
• 1 pound penne, slightly undercooked and drained.
• Assembly.
• Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
• Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
• Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

PEPPERONI PENNE CARBONARA RECIPE

Steps:

• Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.
• In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.
• Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.
• Yield: 6 servings.
• Originally published as Pepperoni Penne Carbonara in Weeknight Cooking Made Easy
• Annual 2005, p138
• Nutritional Facts
• 1/2 cups equals 483 calories, 29 g fat (17 g saturated fat), 108 mg cholesterol, 1,245 mg sodium, 39 g carbohydrate, 4 g fiber, 19 g protein.
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LAZY CARBONARA PENNE FOR A CROWD

Steps:

• Prepare filling: In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper. Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture. Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta. Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.) Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving. Smaller version (serves 6 to 8) Sauce: 4 cups béchamel sauce (see recipe) Filling: 1/2 pound pancetta, diced 2 garlic gloves, minced 1/2 cup white wine 1/4 cup chopped parsley 1/2 cup grated Parmesan 1/2 cup grated pecorino Romano Salt and pepper Noodles: 1 pound penne, slightly undercooked and drained Assembly Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray. Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving. Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

PENNE A LA CARBONARA

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

PENNE CARBONARA RECIPE - (4/5)

Steps:

• 1. Cook pasta and have all other ingredients prepared and ready. Use a large frying pan. 2. Mix egg yolks with cream and parmesan cheese. Season with salt and pepper. 3. Heat some olive oil in pan and fry bacon till just about golden brown. Immediately pour drained pasta into the cooking bacon. 4. Toss and ad the yolk cream mixture. If dry, add cooking liquid. Turn the heat down to low. Keep pasta moving until glossy. Season if needed. Add herbs and toss. 5. Remove from heat quickly and serve.

PENNE CARBONARA - LOW FAT

Steps:

• cook the pasta as directed
• thinly slice the leek
• microwave or steam the vegetables, cut the asparagus into bite-size pieces
• drain the pasta, add the creme fraiche and lemon juice, stir well
• add the vegetables and ham, warm through and serve