Best 4 Nifs Baconless Pasta Carbonara With Breadcrumbs Recipes

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Indulge in a tantalizing journey of flavors with this collection of NIFS baconless pasta carbonara recipes. Discover a symphony of textures and tastes as you explore each unique variation. From the classic carbonara with its rich, creamy sauce to innovative takes featuring sun-dried tomatoes, roasted red peppers, and a variety of vegetables, these recipes cater to every palate.

Embrace the culinary artistry of pasta carbonara without the traditional bacon, allowing the natural flavors of premium ingredients to take center stage. Experience the magic of crispy breadcrumbs, tantalizing cheese blends, and aromatic herbs that come together to create a symphony of flavors.

Whether you're a seasoned chef or a culinary novice, these recipes offer a range of difficulties to suit your skills and preferences. From quick and easy weeknight meals to more elaborate creations perfect for special occasions, there's a recipe here for every home cook.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more. Let the NIFS baconless pasta carbonara recipes guide you towards a world of deliciousness.

Let's cook with our recipes!

NIF'S BACONLESS PASTA CARBONARA WITH BREADCRUMBS



Nif's Baconless Pasta Carbonara With Breadcrumbs image

I had lots of eggs and linguine on hand, so what do you make with that? Carbonara! This version is without bacon because I just didn't have any. It may look like a lot of instructions but I literally had this on the table in 15 to 20 minutes because you do most of the work while the pasta is cooking. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb linguine (or other pasta)
2 tablespoons olive oil, divided
1 tablespoon butter
4 garlic cloves, minced
1/2 cup seasoned breadcrumbs
4 eggs
1/4 cup milk
1/2 cup parmesan cheese, shredded, plus more to garnish (optional)
salt and pepper
1/4 cup fresh parsley, chopped, garnish

Steps:

  • Boil pasta in salted water for 1 minute less than the package states.
  • Meanwhile, heat 1 tablespoon oil and the butter in a large frying pan over medium heat.
  • Add garlic and breadcrumbs and stir occasionally until everything smells delicious, about 5 minutes.
  • Remove breadcrumb mixture from the pan and set aside.
  • In a bowl, stir together eggs,milk and Parmesan cheese.
  • Pour 1 tablespoon olive oil in pan over medium heat.
  • When pasta is done, strain (do NOT rinse) and add to frying pan.
  • Stir to coat with oil and then add egg mixture.
  • Stir to coat pasta and then stir every minute or so for about 4 minutes, until eggs are mostly cooked.
  • Stir in breadcrumbs.
  • Salt and pepper to taste.
  • Pour into serving dish and top with optional garnish.

PASTA CARBONARA WITH BACON



Pasta Carbonara With Bacon image

This is my answer to poor planning. I usually have all the ingredients on hand. This is a family favorite. For those with gluten intolerance corn spaghetti substitutes nicely.

Provided by Ginny

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 lb bacon, thick sliced
1/4 lb butter
1 cup half-and-half cream
2 tablespoons white vinegar
1 lb spaghetti
2 eggs, beaten
1/3 cup grated fresh parmesan cheese

Steps:

  • Cut bacon into little pieces, approximately 1" square and saute in a small frying pan with the butter until bacon barely begins to brown. It should be a bit crunchy but not dry.
  • Microwave half and half for one minute and add bacon and butter. Add the vinegar; this will turn the half and half into cheese. Simmer gently for about 15 minutes, or until sauce cooks smooth.
  • Boil spaghetti al dente. Drain and return to the pan. Immediately throw in the eggs, bacon sauce and grated cheese. Add salt and pepper to taste, toss and serve immediately.

Nutrition Facts : Calories 951.2, Fat 53.5, SaturatedFat 27.1, Cholesterol 209.4, Sodium 712, Carbohydrate 88.6, Fiber 3.6, Sugar 3.4, Protein 27.6

ULTIMATE SPAGHETTI CARBONARA RECIPE



Ultimate spaghetti carbonara recipe image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

  • Put a large saucepan of water on to boil.
  • Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  • Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  • Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  • Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  • While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  • Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  • Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
  • Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  • Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
  • Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.02 milligram of sodium

SPAGHETTI CARBONARA



Spaghetti Carbonara image

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Provided by Ian Fisher

Categories     dinner, easy, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)

Steps:

  • Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
  • In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
  • Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
  • Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
  • Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 339 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • To achieve the perfect al dente texture for your pasta, cook it for 1-2 minutes less than the package instructions suggest.
  • Use high-quality ingredients to elevate the flavor of your pasta carbonara. Look for authentic Pecorino Romano cheese and a flavorful black pepper.
  • Don't be afraid to experiment with different types of pasta. While spaghetti is the traditional choice, you can also use fettuccine, linguine, or rigatoni.
  • If you don't have heavy cream on hand, you can substitute milk or even yogurt. Just be sure to adjust the amount of liquid you add so that the sauce is not too thin.
  • For a crispy and flavorful topping, use panko breadcrumbs instead of regular breadcrumbs.

Conclusion:

Nif's Baconless Pasta Carbonara with Breadcrumbs is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its creamy sauce, crispy breadcrumbs, and flavorful black pepper, this pasta carbonara is sure to please everyone at the table. So next time you're craving a hearty and satisfying pasta dish, give this recipe a try!

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