Carbonara Recipe

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Spaghetti carbonara with kale

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 350g spaghetti
  • 150g thinly sliced pancetta
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 100g kale leaves, torn de-stemmed
  • 260g (1 cup) Greek-style yoghurt
  • 60g (3/4 cup) finely grated parmesan
  • 2 eggs
  • 2 egg yolks
  • Finely grated parmesan, extra, to serve

Method

  • Step 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan. Meanwhile, cook the pancetta in a large non-stick frying pan over high heat for 1-2 minutes or until crisp. Transfer to a plate.
  • Step 2
    Heat the oil in the frying pan over medium heat. Add garlic and cook for 1 minute or until aromatic. Add the kale and cook, stirring for 3 minutes or until slightly wilted.
  • Step 3
    Combine the yoghurt, parmesan, eggs and egg yolks in a bowl. Season well with pepper.
  • Step 4
    Add the egg mixture and kale mixture to the hot pasta. Toss to combine. Serve topped with the pancetta and extra parmesan.

Carbonara pasta bake

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 300g dried farfalle (bow-tie) pasta
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 6 slices prosciutto, chopped
  • 4 eggs, lightly beaten
  • 300ml reduced-fat thickened cooking cream
  • 3 green onions, thinly sliced
  • 3/4 cup finely grated parmesan cheese
  • Mixed salad leaves, to serve

Method

  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
  • Step 2
    Heat oil in a frying pan over medium-high heat. Add garlic and prosciutto. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp. Add prosciutto mixture to pasta. Add eggs, cream, onion and 1/2 cup cheese. Season with salt and pepper. Toss to combine. Transfer to prepared dish. Sprinkle with remaining cheese. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden. Serve with salad.

One-pot creamy chicken and mushroom carbonara

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 (300g) small chicken breast fillets
  • 1 brown onion, finely chopped
  • 2 lean shortcut bacon rashers, chopped
  • 200g button mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 1 cup salt-reduced chicken stock
  • 300g dried fettuccine pasta
  • 1/3 cup light cream for cooking
  • 1 egg
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely grated parmesan

Method

  • Step 1
    Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 2
    Add onion and bacon to pan. Cook, stirring, for 5 minutes or until golden. Add mushroom. Cook for 3 minutes or until tender. Add garlic. Cook for 30 seconds or until fragrant. Add stock and 21⁄2 cups water. Cover. Bring to the boil. Add fettuccine. Reduce heat to medium. Simmer, uncovered and stirring occasionally, for 12 to 15 minutes or until pasta is tender and sauce has thickened. Remove from heat.
  • Step 3
    Slice chicken. Whisk cream and egg together in a bowl. Add cream mixture and 3/4 of parsley to pan. Season with salt and pepper. Cook, tossing, over low heat for 1 minute or until well combined. Top with chicken. Sprinkle with parmesan and remaining parsley. Serve.

Vegan carbonara

Image Source: taste.com.au

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1/2 cup coconut flakes
  • 300g silken tofu, chopped
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 cup unsweetened almond milk
  • 375g spaghetti (see note)
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • Roughly chopped fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Combine soy sauce, paprika, garlic powder, onion powder and sugar in a bowl. Add coconut. Stir until well coated. Spoon onto prepared tray. Spread out to form a single layer. Bake, stirring halfway through, for 10 minutes or until coconut is golden. Set aside to cool (it will crisp on standing).
  • Step 3
    Meanwhile, place tofu, yeast, lemon juice, salt and almond milk in a food processor. Process until very smooth.
  • Step 4
    Cook pasta in a large saucepan of boiling water following packet directions. Drain, reserving 1/4 cup cooking liquid.
  • Step 5
    Heat oil in a large deep frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add crushed garlic. Cook for 30 seconds or until fragrant. Remove from heat. Add pasta, tofu mixture and reserved cooking liquid to pan. Toss until well combined. Add 3/4 of the coconut mixture. Gently toss to combine. Season with salt and pepper.
  • Step 6
    Divide pasta among serving bowls. Top with remaining coconut mixture. Sprinkle with parsley. Serve.

Carbonara sauce

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 teaspoons olive oil
  • 200g sliced pancetta, roughly chopped
  • 3 garlic cloves, crushed
  • 2 egg yolks (at room temperature)
  • 2 eggs (at room temperature)
  • 1/2 cup thickened cream
  • 75g parmesan cheese, finely grated

Method

  • Step 1
    Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
  • Step 2
    Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
  • Step 3
    Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

Pasta carbonara

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 150g thickly sliced pancetta, cut into thin matchsticks
  • 500g tagliatelle
  • 6 free-range egg yolks
  • 100ml thickened cream
  • 30g unsalted butter
  • 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
  • 2/3 cup (50g) grated pecorino
  • 2/3 cup (50g) grated parmesan, plus extra to serve

Method

  • Step 1
    Heat oil in a large non-stick frypan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp.
  • Step 2
    Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
  • Step 3
    Lightly whisk eggs and cream in a bowl.
  • Step 4
    Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine – the pasta’s heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley.

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