Fettucine Carbonara With Fried Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FETTUCCINE CARBONARA WITH FRIED EGGS



Fettuccine Carbonara With Fried Eggs image

A carbonara that is a bit different. It is made without milk or cream and it gets topped off with a fried egg. From Bon Appetit Jan. 2009.

Provided by cookiedog

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

8 large eggs
2/3 cup grated parmesan cheese
1/3 cup grated pecorino romano cheese
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
4 ounces thinly sliced pancetta, finely chopped (Italian bacon)
12 ounces egg fettuccine
1 bunch broccoli rabe, rapini

Steps:

  • Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
  • Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
  • Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.

Nutrition Facts : Calories 550.1, Fat 18.5, SaturatedFat 7, Cholesterol 509.5, Sodium 413.3, Carbohydrate 63, Fiber 2.9, Sugar 2.5, Protein 31.2

FETTUCINE CARBONARA WITH FRIED EGGS



Fettucine Carbonara with Fried Eggs image

Provided by Jill Silverman Hough

Categories     Egg     Pasta     Father's Day     Dinner     Parmesan     Bacon     Broccoli Rabe     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

8 large eggs
2/3 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
4 ounces thinly sliced pancetta (Italian bacon), finely chopped
12 ounces egg fettuccine
1 medium bunch broccoli rabe rapini),* cut into 1/2-inch pieces

Steps:

  • Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
  • Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisptender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
  • Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.
  • A vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

FETTUCCINE CARBONARA



Fettuccine Carbonara image

When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

FETTUCCINI CARBONARA



Fettuccini Carbonara image

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Provided by Sarah W. Lennox

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 10

5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  • In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g

SPAGHETTI WITH FRIED EGGS



Spaghetti With Fried Eggs image

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Provided by Mark Bittman

Categories     breakfast, easy, quick, weeknight, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

Steps:

  • Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
  • Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
  • Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams

FETTUCCINE CARBONARA



Fettuccine Carbonara image

This is one of my favourite recipes because it is so easy and can be made in a low fat version (see my low-fat fettucine carbonara version recipe)

Provided by Susie T

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, crushed
4 slices bacon, fat removed and chopped into chunks (the smokey variety is tastier)
600 ml light cream
4 eggs
1/2 cup parmesan cheese, the shredded variety
1 teaspoon salt, I usually add a little more
pepper
500 g fettuccine pasta
1 teaspoon oil, for boiling pasta
1 teaspoon salt, for boiling pasta
parmesan cheese, extra

Steps:

  • Place water in a large saucepan with a little oil and salt.
  • Bring to the boil and add fettucine.
  • Stir for a few minutes to prevent fettucine from sticking together.
  • Meanwhile, heat oil in a saucepan and gently cook onion, garlic and bacon on medium heat until onion becomes soft being careful not to burn.
  • In a bowl beat the eggs.
  • Pour in cream and whisk together.
  • Add salt and pepper and mix well.
  • Transfer cream mixture into saucepan (off the heat) with onion, garlic and bacon and stir quickly to combine.
  • When pasta is cooked, drain into a large serving bowl and stir in the carbonara sauce and combine well.
  • The heat of the pasta will cook the sauce and thicken.
  • Serve immediately with some extra parmesan cheese.

Nutrition Facts : Calories 937.2, Fat 55.1, SaturatedFat 26.2, Cholesterol 428.2, Sodium 1706.3, Carbohydrate 78.2, Fiber 0.4, Sugar 1.9, Protein 32.3

BUCATINI CARBONARA



Bucatini Carbonara image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups 1/4-inch diced pancetta
1 cup 1/4-inch diced yellow onion
Kosher salt and freshly cracked black pepper
5 large eggs
1 cup grated Parmigiano-Reggiano
1 pound bucatini pasta
1 tablespoon chopped Italian parsley

Steps:

  • Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
  • Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
  • Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
  • Serve immediately, garnished with the reserved pancetta and parsley.

More about "fettucine carbonara with fried eggs recipes"

CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
Mar 3, 2020 While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back …
From anitalianinmykitchen.com
  • In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
  • While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
  • While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!


EASY PASTA CARBONARA RECIPE NO ONE CAN RESIST
Jun 20, 2024 Instructions. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
From insanelygoodrecipes.com


AUTHENTIC SPAGHETTI CARBONARA RECIPE - AN ITALIAN IN …
Mar 1, 2021 On medium/high heat, add the al dente pasta to the pan, and a 1/3-1/2 cup (80-120 ml) of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add 1/3 -1/2 cup of hot …
From anitalianinmykitchen.com


COOKING CHANNEL - FOOD NETWORK
Check out Cooking Channel's top recipes, shows and chefs for all the tips and techniques you need in your own kitchen. ... Pasta Recipes. Shows Shows. ... Chicken 65 a.k.a. Indian fried …
From foodnetwork.com


OUR 50 MOST POPULAR RECIPES - EGGS.CA
A basic recipe than can be adapted to use whatever you have in the fridge/pantry to make it new and exciting. It starts with some veggies, spices, and a tomato base, then finishes with eggs …
From eggs.ca


CARBONARA WITH PANCETTA (AUTHENTIC ITALIAN RECIPE)
Dec 4, 2023 Step 1: whisk the eggs yolks and cheese. While the pasta cooks, whisk together the egg yolks, grated pecorino romano (or parmesan cheese), and black pepper.
From thisitaliankitchen.com


PASTA CARBONARA RECIPE - SIMPLY RECIPES
May 20, 2024 Tips for Carbonara Success . The beauty of this dish is in its simplicity, yet it can take a little practice to get it just right. Prepare ahead: Since this dish comes together so quickly, and timing is crucial, be sure to have all of …
From simplyrecipes.com


CREAMY FETTUCCINE CARBONARA RECIPE - TASTE.COM.AU
Sep 17, 2024 Whisk eggs 2 x Free Range Eggs, yolks 2 egg yolks, cream 1/2 cup Cooking Cream and parmesan 1/3 cup parmesan, finely grated in a bowl. Season with salt and pepper. Drain pasta and return to saucepan off the heat. …
From taste.com.au


LIDIA BASTIANICH'S SPAGHETTI ALLA CARBONARA RECIPE
Kosher salt. 6 ounces thick-cut or slab bacon, chopped. 1 medium onion, chopped (about 1 cup) 1 pound spaghetti. 2 large egg yolks. 1 teaspoon freshly ground black pepper
From cookswithoutborders.com


SPAGHETTI CARBONARA WITH FRIED EGGS - TODAY
Jan 6, 2016 Spaghetti Carbonara with Fried Eggs Jan. 6, 2016, 7:15 AM GMT-5 / Updated April 13, 2022, 3:51 PM UTC TODAY Show: Brandi Milloy cooks up a budget-friendly spaghetti carbonara with fried egg on top.
From today.com


DEEP FRIED CARBONARA - MILE ZERO KITCHEN
Nov 14, 2021 Enjoy this extremely delicious recipe, made into a deep-fried ball, also called Suppli' di Carbonara. Ingredients for roughly 6 Suppli: For the Carbonara Sauce: 5 Egg Yolks 1 Whole Egg 1 Tsp Black Pepper 100 gr …
From milezerokitchen.com


15 ASIAN NOODLE RECIPES THAT REDEFINE EVERYTHING YOU KNOW …
1 day ago From stir-fried noodles to savory broths, these recipes offer a fresh perspective on what noodles can be. Get ready for a delicious adventure! ... Pizza Carbonara. Photo credit: …
From eggsallways.com


ITALIAN CARBONARA | JAMIE OLIVER PASTA RECIPES
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.
From jamieoliver.com


SPAGHETTI ALLA CARBONARA (AUTHENTIC RECIPE!)
Mar 26, 2020 Top tips for making the best Carbonara. Trim the guanciale – make sure to trim the thick skin layer off of the guanciale before chopping it up as it’s tough and inedible, you’ll also see this on blocks of pancetta if using. Make …
From insidetherustickitchen.com


PERFECT TRADITIONAL CARBONARA RECIPE FOR ONE: SIMPLE AND SATISFYING
Jun 4, 2024 In a separate bowl, beat 1 large egg and mix in 25g grated Pecorino Romano cheese. Drain the pasta, reserving a small cup of pasta water. Add the spaghetti to the pan …
From recipesforyoutwo.com


PERFECT PASTA CARBONARA: CREAMY, CHEESY, AND PACKED WITH PANCETTA!
2 days ago Recipe: 3 Eggs1/2 Teaspoon black pepper1 Cup fresh parmesan cheeseRomano cheese to tasteParsley to taste Like, comment, share & subscribe. Thanks for watchin...
From youtube.com


AUTHENTIC ITALIAN CARBONARA RECIPE: STEP-BY-STEP GUIDE - TIKTOK
Add salt (2 to 3 tbsp). Once boiling, cook pasta according to instructions. Make sure pasta is Al Dente. In another bowl, grate cheese. Add egg yolks and black pepper. Mix well with a wire …
From tiktok.com


Related Search