Penne Carbonara Recipe 45

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PENNE A LA CARBONARA - GIADA DE LAURENTIIS



Penne a La Carbonara - Giada De Laurentiis image

Make and share this Penne a La Carbonara - Giada De Laurentiis recipe from Food.com.

Provided by seahorse73

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pancetta, diced into 1 inch cubes
sea salt
fresh ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cups freshly grated parmesan cheese
1 lb dry penne pasta
4 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large saute pan, until hot.
  • Add pancetta and saute until golden brown and crispy, about 5 minutes.
  • Season with black pepper and remove pan from heat.
  • In a medium bowl, beat the eggs and cream.
  • Season with salt and pepper.
  • Stir in Parmesan, reserving 2 tablespoons for garnish.
  • In a large pot, boil 6 quarts of salted boiling water.
  • Add pasta and cook until al dente, about 8 to 10 minutes.
  • Drain pasta in a colander.
  • Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
  • While the pasta is still hot, return it back to the pot.
  • Add the browned pancetta and mix well.
  • Add the cream mixture and coat the pasta completely.
  • It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
  • Add remaining Parmesan and chopped parsley.

Nutrition Facts : Calories 755.9, Fat 29.8, SaturatedFat 14.9, Cholesterol 385.5, Sodium 599.7, Carbohydrate 93.3, Fiber 12.7, Sugar 0.9, Protein 30.7

JAMIE OLIVERS PASTA CARBONARA



Jamie Olivers Pasta Carbonara image

Posted in response to a query about the best way to prepare carbonara. I use Jamie Olivers recipe for Penne Carbonara, which is in "Happy Days With The Naked Chef". This is another of his recipes, using the same technique with slightly different ingredients. I have always found Jamies recipes to be simple and easy to prepare, I enjoy his cheerful approach to cooking! Hope that you enjoy it!

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

455 g farfalle pasta (bowtie pasta)
1 egg
100 ml double cream
sea salt
fresh ground black pepper
12 slices pancetta or 12 slices smoked streaky bacon, roughly sliced
1 cup fresh peas or 1 cup frozen peas
2 sprigs of fresh mint, leaves picked
freshly grated parmesan cheese

Steps:

  • Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
  • Whisk the egg in a bowl with the cream, salt and pepper.
  • Put the pancetta or bacon into a second pan and cook until crispy and golden.
  • When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
  • When cooked, drain in a colander, saving a little of the cooking water.
  • Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.
  • Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
  • The pasta will actually cook the egg enough to give you a silky smooth sauce.
  • Toss together and loosen with a little of the reserved cooking water if necessary.
  • Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

PENNE CARBONARA RECIPE - (4/5)



Penne Carbonara Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 9

1 serving penne pasta
2-3 slices smoked bacon/pancetta, sliced
1 large egg yolk
20-30ml double cream
¼ heaped cup parmesan cheese
1 teaspoon fresh thyme leaves, chopped
olive oil
pasta cooking liquid
sea salt

Steps:

  • 1. Cook pasta and have all other ingredients prepared and ready. Use a large frying pan. 2. Mix egg yolks with cream and parmesan cheese. Season with salt and pepper. 3. Heat some olive oil in pan and fry bacon till just about golden brown. Immediately pour drained pasta into the cooking bacon. 4. Toss and ad the yolk cream mixture. If dry, add cooking liquid. Turn the heat down to low. Keep pasta moving until glossy. Season if needed. Add herbs and toss. 5. Remove from heat quickly and serve.

PENNE ALLA CARBONARA



Penne Alla Carbonara image

Make and share this Penne Alla Carbonara recipe from Food.com.

Provided by A la Carte

Categories     Penne

Time 24m

Yield 6 serving(s)

Number Of Ingredients 8

7 ounces pancetta, cut into matchsticks
1 tablespoon olive oil
sea salt
ground pepper (fresh)
6 egg yolks
4 ounces cream
5 ounces parmesan cheese, freshly grated
9 ounces penne

Steps:

  • In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
  • Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
  • Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
  • Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
  • Finally add the remaining Parmesan and serve.

Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1

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