Pasta Carbonara Salad Recipes

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CARBONARA PASTA SALAD



Carbonara Pasta Salad image

Provided by Lisa G

Time 15m

Number Of Ingredients 12

2 Cups small-shaped pasta (uncooked), I used shells
¼ Cup Buttermilk
¼ Cup light mayonnaise
¼ Cup fat free sour cream
¼ Cup grated Parmesan cheese
2 tbsp white wine vinegar
½ tsp pepper
5-6 Leaves fresh basil, sliced
4 Large cremini mushrooms, sliced
½ Small red onion, sliced in half moons
2 Cups Chopped romaine lettuce
4 Strips bacon, cooked and crumbled

Steps:

  • Cook the pasta according to package directions.
  • After the pasta has been strained place it in the fridge to cool completely (I just used the same pot I cooked the pasta in).
  • Meanwhile, whisk together the buttermilk, mayonnaise, sour cream, Parmesan cheese, vinegar, pepper and basil leaves; set aside.
  • When the pasta is completely cold, add it to the sauce and then add in the mushrooms and red onion; mix well.
  • When you are ready to serve the salad, mix in the romaine lettuce.
  • Top with the crunchy yummy bacon.
  • Taste and adjust seasoning.

Nutrition Facts :

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

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.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

PASTA ALLA CARBONARA



Pasta alla Carbonara image

This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles.

Provided by Erin Clifton

Categories     Main Dish Recipes     Pasta     Pasta Carbonara Recipes

Yield 16

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound white onions, chopped
1 ½ pounds fresh mushrooms, sliced
1 tablespoon butter
2 pounds bacon
8 eggs
1 cup heavy whipping cream
⅔ cup grated Parmesan cheese
2 pounds uncooked pasta
⅔ cup chopped parsley
¼ teaspoon crushed red pepper flakes

Steps:

  • Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
  • Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
  • Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 36.4 g, Cholesterol 198.2 mg, Fat 37.6 g, Fiber 3.2 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 588.9 mg, Sugar 2.2 g

CARBONARA PASTA SALAD



Carbonara Pasta Salad image

Give your next pasta salad an Italian flair with classic carbonara fixings, including peas and bacon pieces.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings, about 1 cup each

Number Of Ingredients 5

1 pkg. (6.4 oz.) KRAFT Italian Pasta Salad
1 cup frozen peas, thawed
1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
1/2 tsp. garlic powder
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Prepare Pasta Salad as directed on package.
  • Stir in peas, bacon and garlic powder.
  • Refrigerate 1 hour. Sprinkle with Parmesan just before serving.

Nutrition Facts : Calories 230, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 5 g, Protein 12 g

PASTA CARBONARA SALAD



Pasta Carbonara Salad image

I modified this recipe off of the back of skinner pasta package. Theirs called for boiled eggs and not peas, but that just sounded weird to me. Although afterwards, I didn't really like the peas in the mixture. It also says to add 1/4 c extra mayo/miracle whip right before you serve it, but I don't know if that is necessary. I used both mayo and miracle whip because I ran out of mayo, but can be used with one or the other. This is a rather bland recipe, so you can always spice it up one way or another.

Provided by mejeffrey

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

24 ounces shell pasta
1 tablespoon oil
1 tablespoon salt
2 cups parmesan cheese
1 2/3 cups mayonnaise or 1 2/3 cups Miracle Whip
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 pieces bacon (crumbled)
1 (15 ounce) can peas or 4 chopped hardboiled egg
4 tablespoons milk

Steps:

  • Cook shells according to package directions with oil and salt; drain.
  • Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot.
  • In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper.
  • Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture.
  • Add crumbled bacon and drained peas.
  • Refrigerate.

Nutrition Facts : Calories 472.6, Fat 19.7, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1108.7, Carbohydrate 57, Fiber 3.8, Sugar 5.9, Protein 16.7

PASTA CARBONARA WITH PEAS



Pasta Carbonara with Peas image

The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/2 recipe Homemade Pasta, recipe follows
3 large eggs
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish
6 slices thick-cut bacon
4 large cloves garlic, minced
1 cup frozen green peas, thawed
Chopped fresh parsley, for sprinkling
5 large eggs, at room temperature
3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
  • Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
  • Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
  • Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
  • Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
  • Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
  • Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
  • Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.

PASTA CARBONARA



Pasta Carbonara image

This is what we make when we're in a hurry, served with a salad. Not exactly for the dieters, but it does satisfy. 8/24/07, my baby is leaving for college tomorrow and has requested this as her "last" meal. She usually hates pasta, but she loves this dish.

Provided by chia2160

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb spaghetti or 1 lb perciatelli
3 eggs
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/2 lb pancetta or 1/2 lb bacon
fresh ground pepper
4 tablespoons butter, melted

Steps:

  • Bring water in spaghetti pot to boil, then add pasta.
  • In large bowl mix raw eggs with cheese, add pepper.
  • Brown pancetta in a pan, cut into pieces.
  • Melt butter (I use the microwave for the last 2 steps).
  • Drain pasta and pour into egg mixture.
  • The heat will cook the sauce.
  • Add pancetta, butter, and mix.
  • Serve with additional grated cheese and pepper.

Nutrition Facts : Calories 632.2, Fat 20.4, SaturatedFat 10.9, Cholesterol 181, Sodium 352.6, Carbohydrate 85.9, Fiber 3.6, Sugar 3.3, Protein 24.5

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