Best 3 Summer Carbonara Recipes
Indulge in the symphony of flavors and textures that is Summer Carbonara, a refreshing twist on the classic Italian pasta dish. This delectable variation incorporates the essence of summer with the addition of fresh seasonal treasures like sweet corn, crisp zucchini, and succulent cherry tomatoes. Imagine the vibrant colors and flavors of these ingredients mingling with the rich, creamy sauce, Parmigiano-Reggiano cheese, and crispy guanciale or pancetta. The result is a harmonious balance of textures, from the velvety sauce to the tender vegetables and the savory cured meat. This article offers a collection of Summer Carbonara recipes, each with its own unique take on this delectable dish. From a traditional version to a vegetarian alternative and a spicy rendition, there's a recipe here to tantalize every palate. Embrace the vibrant flavors of summer and embark on a culinary journey with Summer Carbonara.
Let's cook with our recipes!
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.
SUMMER CARBONARA
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SPRING GREEN SPAGHETTI CARBONARA
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That's when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That's why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It's delicious but it's also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn't have that "edge" that I like - a vinegary or tart flavor that really makes all the other ingredients pop - so I added the zest and juice of a whole lemon. Don't worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your carbonara. Look for good quality bacon, eggs, and cheese.
- Cook the bacon until it's crispy: Crispy bacon adds a delicious smoky flavor to the carbonara. Cook it over medium heat until it's crispy, but not burnt.
- Don't overcook the eggs: The eggs in carbonara should be cooked until they're just set, but not scrambled. Cook them over low heat, stirring constantly, until they're thick and creamy.
- Use a good quality cheese: The cheese in carbonara should be a hard, salty cheese that will melt easily. Parmigiano-Reggiano is a classic choice, but you can also use Pecorino Romano or Asiago.
- Add pasta water to the sauce: The pasta water helps to create a creamy, emulsified sauce. Reserve about 1/2 cup of pasta water before draining the pasta, and then add it to the sauce while stirring.
- Serve immediately: Carbonara is best served immediately after it's made. The sauce will start to thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
Summer carbonara is a delicious and easy-to-make pasta dish that's perfect for a hot summer day. It's made with fresh, seasonal ingredients, and it's ready in just 30 minutes. So next time you're looking for a quick and easy pasta dish, give summer carbonara a try. You won't be disappointed!
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