Quick Carbonara Recipes

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QUICK PASTA CARBONARA



Quick Pasta Carbonara image

The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 20m

Yield 4

Number Of Ingredients 7

½ pound medium-size pasta
4 slices OSCAR MAYER Bacon, chopped
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
¾ cup milk
½ cup KRAFT Grated Parmesan Cheese
½ teaspoon garlic powder

Steps:

  • Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
  • Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.9 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 4 g, Protein 19 g, SaturatedFat 8.4 g, Sodium 457.5 mg, Sugar 6.2 g

QUICK CARBONARA



Quick Carbonara image

Carbonara is a dinnertime classic, but my version cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic and Parmesan, it certainly doesn't skimp on flavor. -Carole Martin, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
3 tablespoons butter
3 tablespoons canola oil
2 garlic cloves, minced
3 cups cubed fully cooked ham
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
3/4 cup sliced ripe or pimiento-stuffed olives
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain., In a large skillet, heat butter and oil over medium heat; saute garlic 1 minute. Stir in ham and bacon; heat through. Add spaghetti and parsley; toss to combine., Remove from heat. Stir in olives and cheese.

Nutrition Facts : Calories 513 calories, Fat 24g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1333mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g 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.

EASY CARBONARA



Easy carbonara image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Provided by Jamie Oliver

Categories     Pork     Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 5

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese, plus extra for grating

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
  • Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
  • Use tongs to transfer your pasta straight into the pan and toss with the bacon.
  • Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
  • Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

10-MINUTE MUSHROOM CARBONARA



10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
  • Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
  • Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

QUICK CARBONARA



Quick Carbonara image

Make and share this Quick Carbonara recipe from Food.com.

Provided by Sherri35

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onion
1 (4 ounce) can sliced mushrooms (or a cup of fresh)
3 egg yolks, lightly beaten
3/4-1 cup finely shredded cheddar cheese
1 dash pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbl. drippings in skillet. Coarsely crumble bacon, and set aside.
  • Cook green onions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta, and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper; toss. Serve immediately.

Nutrition Facts : Calories 553.1, Fat 31.5, SaturatedFat 12.5, Cholesterol 194.7, Sodium 521.7, Carbohydrate 45.7, Fiber 2.5, Sugar 2, Protein 21

QUICK CREAMY TASTY CARBONARA



Quick Creamy Tasty Carbonara image

Really quick and very very tasty carbonnara recipe

Provided by lukewild1982

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
  • As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
  • By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
  • Add some olive oil to the saute pan, once the oil is warm add the bacon.
  • Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
  • Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
  • Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
  • Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata

QUICK SPAGHETTI CARBONARA



Quick Spaghetti Carbonara image

This is a wonderful tomato-less spaghetti which still has tons of flavor. The bacon has such a savory flavor which will make your family ask for seconds.-Janaan Cunningham, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 package (8 ounces) spaghetti
1 garlic clove, minced
3 tablespoons butter
1 egg, lightly beaten
8 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in butter over medium heat for 1 minute. Reduce heat to low; add egg. cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). , Drain spaghetti and place in a bowl. Pour sauce over and sprinkle with bacon; toss gently to coat. Gently stir in cheese.

Nutrition Facts : Calories 401 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 402mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

QUICK & EASY PASTA CARBONARA



Quick & Easy Pasta Carbonara image

For those nights when you want to get something satisfying onto the table fast, this yummy pasta does the trick. Serve it with tossed green salad or a veggie side and you're good to go!

Provided by Debs Recipes

Categories     Lunch/Snacks

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 6

12 ounces tri-color spiral pasta
1/4 cup butter
1/2 cup parmesan cheese
1/2 cup evaporated milk or 1/2 cup cream
2 eggs, slightly beaten
1/2 cup crumbled cooked bacon

Steps:

  • Cook pasta 8-9 minutes per package directions; drain.
  • Meanwhile melt butter in saucepan; stir in cheese then milk; cook, stirring, over medium heat until almost boiling.
  • Slowly add a small amount of hot mixture to eggs, stirring; pour tempered egg mixture into saucepan; cook, stirring, over low heat until sauce is hot; stir in bacon and pasta; toss until evenly coated.

SPAGHETTI CARBONARA



Spaghetti Carbonara image

A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 6

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Steps:

  • Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
  • Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
  • Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
  • Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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