Best 3 Springtime Spaghetti Carbonara Recipes
Indulge in a delightful culinary journey with our curated collection of springtime spaghetti carbonara recipes. This classic Italian dish gets a vibrant makeover with the addition of fresh seasonal ingredients, creating a symphony of flavors that will tantalize your taste buds. From the classic carbonara with a twist to innovative variations featuring asparagus, peas, and pancetta, our recipes offer a range of culinary adventures. Embark on a culinary escapade and discover the perfect springtime spaghetti carbonara recipe that suits your palate.
Recipes included:
1. Classic Carbonara with a Spring Twist: Experience the traditional carbonara enhanced with the freshness of spring produce such as asparagus and peas.
2. Pancetta and Leek Carbonara: Delight in a savory combination of pancetta, leeks, and creamy carbonara sauce, offering a unique take on the classic dish.
3. Asparagus and Prosciutto Carbonara: Savor the delicate flavors of asparagus and prosciutto combined with a rich carbonara sauce, creating an elegant and flavorful pasta dish.
4. Carbonara with Spring Vegetables: Embrace the bounty of spring vegetables in this vibrant carbonara, featuring a medley of asparagus, peas, carrots, and zucchini tossed in a creamy carbonara sauce.
5. Seafood Carbonara: Elevate your carbonara with the addition of succulent seafood such as shrimp and scallops, resulting in a luxurious and indulgent pasta dish.
SPRINGTIME SPAGHETTI CARBONARA
Have all the sauce ingrediants ready to combine with the pasta. Once the pasta is al dente, toss it with the sauce mixture for 30 seconds to coat.
Provided by Jean R
Categories Spaghetti
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan over medium heat, add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to a paper towel to drain, reserve about 1 tablespoon of bacon fat in the pan for future use.
- Bring a large pot of salted water to a boil. Add the pasta and cook following package directions.
- While the pasta cooks, heat the reserved bacon fat in the frying pan over medium heat. Add the peas and asparagus, saute for about 5 minutes. Remove from the heat and stir in the basil. Set aside.
- Whisk together the eggs and milk.
- Drain the pasta and transfer it immediately to a large serving bowl. Pour the egg mixture and parmesan on top of the pasta and toss for about 30 seconds to coat the pasta and gently cook the eggs. It should form a creamy sauce. Add the vegetable and bacon, toss to incorporate them. Season with sauce and pepper.
- Serve in individual bowls.
SPRINGTIME SPAGHETTI CARBONARA
Steps:
- 1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use. 2. Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente. 3. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside. 4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta. 5. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste. 6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
SPRINGTIME SPAGHETTI CARBONARA
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in "Almost Meatless: Recipes That Are Better for Your Health and the Planet" by Joy Manning and Tara Mataraza Desmond. It is incredibly simple - if you can chop vegetables, boil water and whisk eggs, you can make this dish - but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.
Provided by Tara Parker-Pope
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
- Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
- While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
- Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
- Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
- Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients, especially the eggs and cheese. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcook the eggs. The residual heat from the pasta will continue to cook the eggs, so it's important to remove the pasta from the heat as soon as the eggs are added.
- Use a wide skillet or sauté pan to cook the pasta. This will help the pasta cook evenly and prevent it from sticking together.
- Add the pasta to the sauce immediately after it is cooked. This will help the pasta absorb the sauce and flavors.
- Season the dish to taste with salt and pepper. You may also want to add a pinch of red pepper flakes for a little heat.
- Serve the spaghetti carbonara immediately, topped with additional grated Parmesan cheese.
Conclusion:
Springtime spaghetti carbonara is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of asparagus, peas, and pancetta gives this classic dish a fresh and flavorful twist. With a few simple tips, you can make a spaghetti carbonara that is sure to impress your family and friends.
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