Canadian Spaghetti Carbonara Recipes

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CANADIAN SPAGHETTI CARBONARA



Canadian Spaghetti Carbonara image

We call it this because of the red and white colours, just like the flag! My kids like this with a sprinkling of red pepper flakes for a little kick.

Provided by ToffeeBee

Categories     Spaghetti

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

8 ounces spaghetti noodles
2 tablespoons olive oil
1 small chopped onion
1 small red pepper
2 -3 garlic cloves, minced
3 slices of well cooked bacon
2 beaten eggs
1/4 cup of shredded parmesan cheese
fresh ground pepper
1 dash salt

Steps:

  • Cook spaghetti in boiling salted water. While pasta is cooking, heat olive oil in a skillet. Add chopped onion and minced garlic to the skillet. Chop cooked bacon and add to skillet as well. Chop red pepper into small pieces and add to skillet. (Works better with smaller pieces.) Sprinkle generously with pepper. Cook until onion is soft (or a bit longer if you prefer).
  • Drain cooked spaghetti and return to pot over a medium heat. Quickly add beaten eggs and toss well until noodles are coated. Add parmesan and skillet mixture, tossing until mixed well.
  • Move to pasta bowl and top with more shredded parmesan.
  • Enjoy!

Nutrition Facts : Calories 763.4, Fat 28.9, SaturatedFat 7.6, Cholesterol 235.7, Sodium 624.1, Carbohydrate 93, Fiber 4.9, Sugar 5.6, Protein 31.3

SPAGHETTI CARBONARA



Spaghetti Carbonara image

Hot pasta with a savory egg and bacon mixture and pine nuts. This recipe was in an email newsletter from the ConAgra Simple and Delicious website.

Provided by Cookin Mommy

Categories     Spaghetti

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces spaghetti
1/2 teaspoon canola oil
6 ounces Canadian bacon, cut into thin strips
1/4 cup pine nuts
12 sun-dried tomatoes packed in oil, drained, cut into thin strips
3/4 cup fat-free liquid egg product, Egg Beaters
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/2 teaspoon ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Add pasta to large pot of boiling water and cook until tender.
  • In a medium skillet heat oil. Add the Canadian bacon, pine nuts, tomatoes and mix until well combined. Cook approximately 4 minutes or until the pine nuts and bacon are a light golden brown. Stir occasionally and remove from heat. Set aside.
  • Using a medium bowl, stir together egg beaters, parsley, chives, pepper, and cheese. Set aside.
  • Over a large heatproof bowl set your colander. Pour pasta and hot water into colander, this will heat the bowl. Lift colander to drain water from the pasta and pour the hot water out of the now heated bowl.
  • IMMEDIATELY put paste in hot bowl and add the egg beater mixture. Toss pasta evenly to coat with egg mixture and set it. Add bacon mixture and toss again.

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