Best 3 Creamy Bacon Carbonara Recipes
Indulge in the richness of Creamy Bacon Carbonara, a delectable pasta dish overflowing with bold flavors and a creamy, indulgent sauce. Originating from the streets of Rome, this classic Italian dish has captured hearts worldwide with its simplicity and comforting warmth. Our curated collection of recipes takes you on a culinary journey, offering a variety of takes on this beloved pasta. From traditional techniques to modern twists, each recipe promises a unique experience that will tantalize your taste buds. Discover the secrets behind achieving the perfect balance of creamy sauce, crispy bacon, and al dente pasta. Whether you prefer a vegetarian version or a seafood-infused delight, our recipes cater to every palate. So, prepare to embark on a culinary adventure with our comprehensive guide to Creamy Bacon Carbonara, where every bite is a celebration of Italian culinary heritage.
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ITALIAN CARBONARA WITH BACON
Truly authentic Italian carbonara with bacon coal miners' recipe.
Provided by ShaneRyan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 35m
Yield 8
Number Of Ingredients 10
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.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
- Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
- Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 47.5 g, Cholesterol 127.5 mg, Fat 25.2 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 431.2 mg, Sugar 3.5 g
CREAMY BACON CARBONARA
How do you add to the amazingness of a creamy, cheesy pasta sauce? Just add grated Parmesan cheese and crumbled bacon, of course!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 3 min. or until tender. Add broth and cream cheese; cook 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta. Add to sauce in skillet along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 2 g, Protein 11 g
QUICK CREAMY TASTY CARBONARA
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
Tips:
- Use high-quality ingredients. The better the ingredients, the better the final dish will be. This includes using fresh eggs, pancetta or guanciale, and a good quality olive oil.
- Cook the pasta al dente. This means that the pasta should still have a slight bite to it when you eat it. If the pasta is overcooked, it will be mushy and not as flavorful.
- Don't be afraid to use a lot of cheese. Carbonara is a rich and decadent dish, so don't be shy about using a generous amount of cheese. However, be sure to use a good quality cheese that will melt smoothly.
- Add the eggs and cheese to the pasta off the heat. This will prevent the eggs from scrambling. Stir the pasta and cheese constantly until the cheese is melted and the sauce is creamy.
- Serve the carbonara immediately. This dish is best when served fresh and hot. Garnish with additional Parmesan cheese, black pepper, and parsley, if desired.
Conclusion:
Carbonara is a simple but delicious dish that is sure to please everyone at the table. It is a classic Roman pasta dish that is made with eggs, cheese, pancetta or guanciale, and black pepper. The sauce is creamy and rich, and the pasta is cooked al dente. Carbonara is a hearty and satisfying dish that is perfect for a quick and easy weeknight meal.
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