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How To make Pasta and Vegetable Carbonara
3 c Bow Tie Pasta; Farfalle,
-6 Oz 8 sl Bacon
1 c Red Bell Pepper; Coarsely
-Chopped 9 oz Frozen Cut Broccoli; Thawed
-Do Not Drain, 1 Package 2 ts Unbleached Flour
1/4 ts Salt
1/4 ts Pepper
3/4 c Half And Half
1/4 c Fresh Parmesan Cheese;
-Grated Cook the pasta to the desired doneness as directed on the package. Drain and keep warm. Cook the bacon over medium heat, in a large skillet, until crisp. Drain, reserving 1 Tb of the drippings in the skillet. Crumble the bacon and set aside. Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently. Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently. In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth. Add to the mixture in the skillet and cook until the mixture is thickened, stirring constanjtly. Stir in the Parmesan cheese. Each 1 1/2 Cup Serving Contains: Calories: 370 Protein: 17 Grams Carbohydrate: 40 Grams Dietary Fiber: 3 Grams Fat: 16 Grams Polyunsaturated: 1 Gram Saturated: 8 Grams
Cholesterol: 37 Milligrams Sodium: 660 Milligrams Potassium: 370 Milligrams Dietary Exchanges: 2 1/2 Starches, 1 High-Fat Meat, 1 Vegetable, 1 Fat
Posted by: Rich Harper From: Pillsbury Classic Cookbooks It's Italian Copyright 1994
How To make Pasta and Vegetable Carbonara's Videos
Authentic Vegetarian Carbonara Recipe.
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Chicken Carbonara: easy, creamy chicken pasta recipe! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
375 grams spaghetti (about ¾ pound)
3 strips thick cut bacon (chopped)
½ onion (finely chopped)
2 boneless, skinless chicken breasts (300-400 grams) cut into 1 pieces
2 teaspoons minced garlic (about 3 cloves)
4 large eggs
½ cup heavy whipping cream
¼ cup shredded Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and add the spaghetti. Cook the spaghetti to al dente according to the package instructions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
In the same skillet, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done).
Add the garlic to the chicken and cook 1 minute. Turn off the heat but leave the skillet on the stove.
Drain the spaghetti, reserving 1 cup pasta water, and add pasta to the pan.
In a medium bowl, whisk together eggs, cream, Parmesan, salt and pepper.
Add bacon and egg mixture to pan, stir in ¼ cup pasta water and continue stirring and adding pasta water until the sauce comes together. If desired, you can turn the skillet on to medium-low heat to cook the sauce, though there is enough heat in the pan to cook the eggs.
Serve with fresh Parmesan and fresh chopped parsley if desired.
Carbonara
Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
PRINT RECIPE:
A Vegetarian Carbonara of Zucchine
Creamy Vegan Spaghetti Carbonara
Full recipe here ????????
This creamy carbonara is completely vegan and made with really simple ingredients. The sauce is dairy-free and nut-free as well! Since traditional carbonara usually has some pancetta, I paired this Spaghetti Carbonara with some thick slices of vegan ham that I chopped into small pieces along with some sliced shiitake mushrooms.
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Veggie Carbonara
Give your creamy Carbonara a green and healthy touch!
Ingredients for 4 people:
400g spaghetti
500g courgettes
200g Pecorino cheese
60ml extra virgin olive oil
1 whole egg & 3 yolks
2 cloves of garlic
Salt & pepper