For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network. Pasta carbonara is one of my favorite dishes to cook on weeknights, because it’s very easy to prepare and usually takes me only 25 minutes. I also like to. Master a twist on this beautiful Italian classic dish by following Jamie Oliver's creamy carbonara recipe with smoky bacon, peas, almonds and basil; truly delicious! You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.

Easy pasta carbonara – perfect weeknight dish. Pasta carbonara is one of my favorite dishes to cook on weeknights, because it’s very easy to prepare and usually takes me only 2.

Carbonara Pasta Recipes Giada

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

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. Notes. You can use chicken stock in the place of the white wine if you wish, but the wine imparts a delicious flavour, and the dish wouldn't be the same for me. Ingredients Salt and freshly ground black pepper, to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (EVOO) 1/4 pound pancetta. Try this Pasta Carbonara recipe by Chef Donna Hay. This recipe is from the show Donna Hay – Fast, Fresh, Simple. All you need for this quick linguine carbonara are eggs, bacon and a few pantry ingredients. A generous grating of Parmesan gives it a lush creaminess.

I also like to make pasta carbonara when I am short on ingredients, since it requires such basic ones: bacon (or prosciutto for less fat), eggs, stock, pasta, and Parmesan cheese. The other night I was looking for an easy pasta carbonara recipe that was a bit different from my usual way of preparing it, and I found an interesting recipe on Pioneer Woman that uses 3 additional ingredients: lots of garlic, onion, and quite a lot of fresh parsley. I happened to have several bunches (!) of fresh parsley (due to my recent obsession with the Chimichurri sauce), so I was especially excited to use up the parsley instead of throwing it away. This recipe takes a little bit more time to prepare than the 2. I usually spend on pasta carbonara – but still under an hour – due to all the chopping and incorporating of additional ingredients. I also halved the recipe because I do not like to reheat the egg- based pasta sauces the next day – the texture can really suffer. So I just cooked what I needed – half a pound of pasta, which makes perfect 4 servings.

MY OTHER VIDEOSWhat I really liked about this recipe is that it doesn’t use heavy cream, and with the minor changes I incorporated (reducing the amount of butter and reducing the amount of grease from bacon), the dish comes out not even being that heavy on the fat. However, keep in mind that this recipe is somewhat heavy on fresh parsley, so, if you don’t like a lot of parsley in a single dish – you might want to limit it to a couple of tablespoons instead of using a bunch as Pioneer Woman recommends. I thought using a lot of parsley added a really nice fresh touch to this version of pasta carbonara. Pasta carbonara. Total time: 1 hour.

Adapted from The Pioneer Woman. Ingredients: 1/2 pound bacon or pancetta. Parmesan cheese plus more for garnish. Makes 4 servings. Slice bacon into thin slices and cook on stove top until cooked. Drain bacon from grease on paper towels and set aside.

Reserve some grease for cooking onions in step 2. Chop onion finely and cook diced onion in a reasonable amount of bacon grease (1 or 2 tablespoons) for 2- 3 minutes over medium- high constant stirring to avoid burning.

Slice the garlic and add it to the onions, after the onions have cooked for a couple of minutes. Cook garlic and onion together for 2 more minutes and remove them from the pan, using slotted spoon. Vegan Smoothie Recipes here. Discard the grease. Place the same pan (where you cooked onion and garlic in bacon grease) back on high heat, pour in the white wine (or stock) to deglaze the pan.

Stir, scraping the bits off the bottom of the pan. Add 1/2 cup chicken stock.

Return bacon, onion and garlic back to the pan. Let simmer covered over low heat, do not let too much liquid (chicken stock) to evaporate. Chop the parsley. Crack eggs into a large bowl. Add Parmesan cheese and chopped parsley to the eggs. Leave a little Parmesan and parsley out for a garnish.

Mix well with a fork. Cook pasta in a large pot of boiling water according to pasta instructions, al dente. Drain the pasta and add very hot pasta to the egg mixture and mix thoroughly.

Then add bacon, onion, and garlic mixture to the pasta, mix again. Add 2 tablespoons of butter to mix. Salt and pepper to taste and garnish with grated Parmesan cheese and chopped parsley.

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Spaghetti Carbonara. 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. How To Cook Turnip Greens.