Carbonara With Prosciutto And Peppers Recipes
PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
SPAGHETTI CARBONARA WITH ITALIAN SAUSAGE AND PROSCUITTO
Provided by nancyaery
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Remove casings from sausages and crumble meat. Finely chop prosciutto. In a wide frying pan over medium-low heat, melt half the butter. Add sausage and half the prosciutto to pan and cook, stirring until sausage is lightly browned and prosciutto is curled (about 10 minutes). Stir in remaining ingredients. If you wish to complete the preparation at the table, have ready in separate containers the remaining butter, the parsley, eggs, the 1/2 cup Parmesan cheese and the pepper. Cook spaghetti in a large kettle of boiling salted water according to package directions until al dente. Drain well and add to hot meat mixture. At the table (if you wish), add butter and parsley to spaghetti mixture. Mix quickly to blend. At once, pour in eggs and quickly lift and mix spaghetti to coat well with egg. Sprinkle in the 1/2 cup cheese and a dash of pepper; mix again. Serve with additional Parmesan cheese. Ground Beef Carbonara Sauce: Follow directions for Carbonara Sauce, but omit sausage and Prosciutto. Instead brown 1/2 to 3/4 pound ground lean beef (crumbled) with 1/4 teaspoon fennel seeds (coarsely crushed), 1 small onion (finely chopped) and 1 clove garlic (minced or pressed). Continue to cook until onion is soft. Beat eggs with 1/4 teaspoon salt.
CARBONARA WITH PROSCIUTTO AND PEPPERS
Categories Pasta Pepper Appetizer Sauté Quick & Easy
Yield 2 generous or 4 smaller portions
Number Of Ingredients 12
Steps:
- Melt butter in saute pan. Add oregano. Saute peppers and onion until tender. Add prosciutto. Mix thoroughly. Add cooked pasta. Sprinkle with parmesan. Add egg. Stir in cream to a smooth consistency. Add freshly ground pepper to taste.
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- 2. Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Add the prosciutto. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.
- 3. Meanwhile, beat together the eggs, parmesan, crushed red peppers, and basil, in large serving bowl.
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- Add olive oil to a dutch oven or deep skillet and cook the prosciutto over medium-high heat until it is crisp.
- Set prosciutto aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
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