Best 3 Alton Brown Breakfast Carbonara Recipes
Indulge in a culinary journey with Alton Brown's delectable Breakfast Carbonara, a fusion of classic Italian flavors with an innovative morning twist. This hearty and flavorful dish combines crispy pancetta, tender asparagus, and perfectly cooked eggs enveloped in a luscious, creamy sauce, ensuring a satisfying start to your day. Accompany your meal with a refreshing Citrus and Avocado Salad for a vibrant and tangy contrast, or relish the classic simplicity of a lightly dressed Arugula Salad. Elevate your breakfast routine with these culinary creations, meticulously crafted to tantalize your taste buds and provide a delightful and nutritious start to your day.
Here are our top 3 tried and tested recipes!
BREAKFAST CARBONARA
Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He's a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.
Provided by Kim Severson
Categories breakfast, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.
- Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.
- While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant.
- While the pasta and sausage cook, whisk together the eggs, cheese and pepper.
- Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat.
- Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.
- Serve immediately with a generous sprinkle of the parsley mixture.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams
THE BEST CARBONARA
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
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.
ALTON BROWN BREAKFAST CARBONARA RECIPE
Provided by cooksalot
Number Of Ingredients 11
Steps:
- Combine the orange zest, parsley and bread crumbs in a small bowl and set aside. Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente. While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant. While the pasta and sausage cook, whisk together the eggs, cheese and pepper. Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat. Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce. Serve immediately with a generous sprinkle of the parsley mixture.
Tips:
- Use high-quality ingredients for the best results. Look for fresh eggs, pancetta, and pecorino Romano cheese.
- Don't overcook the eggs. Cook them gently over low heat, stirring constantly, until they are just set.
- If you don't have pancetta, you can substitute bacon or guanciale.
- If you don't have pecorino Romano cheese, you can substitute Parmesan cheese.
- Serve the carbonara immediately, topped with additional cheese and black pepper.
Conclusion:
Alton Brown's Breakfast Carbonara is a delicious and easy-to-make dish that is perfect for a quick and satisfying breakfast or brunch. With just a few simple ingredients, you can create a flavorful and satisfying meal that will keep you full and energized all morning long.
If you are looking for a new and exciting breakfast recipe, I highly recommend giving Alton Brown's Breakfast Carbonara a try. You won't be disappointed!
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