Does anyone have a Carbonara Pasta Sauce recipe?

Question

I love the packet Carbonara Pasta & Sauce mix one can purchase & would love to try making my own. Does anyone have a similar recipe to these packet varieties? Would be much appreciated.

Answer 1

PASTA WITH CARBONARA SAUCE

4 eggs
1/4 c. butter
1/4 c. whipping cream
1/2 lb. bacon, cut up
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano
1/4 c. snipped parsley
Pepper

Let eggs, butter and cream stand at room temperature for 2-3 hours. Cook bacon until brown, let drain. Heat ovenproof serving dish in a 250 degree oven. Meanwhile, beat together eggs and cream must until combined. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well.
Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese, and parsley; toss to mix. Season to taste with pepper. Serve immediately

Answer 2

PASTA WITH CARBONARA SAUCE

4 eggs
1/4 c. butter
1/4 c. whipping cream
1/2 lb. bacon, cut up
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano
1/4 c. snipped parsley
Pepper

Let eggs, butter and cream stand at room temperature for 2-3 hours. Cook bacon until brown, let drain. Heat ovenproof serving dish in a 250 degree oven. Meanwhile, beat together eggs and cream must until combined. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or until tender, but firm. Drain well.
Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese, and parsley; toss to mix. Season to taste with pepper. Serve immediately. Makes 12 side dish servings.

Answer 3

Don't know the packet you're referring to, but try this one:

Low-Fat Spaghetti Carbonara

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spaghetti or Thin Spaghetti -- uncooked
6 ounces turkey bacon -- finely chopped
3 cloves garlic -- minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small sauté pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley.

When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 683 Calories; 19g Fat (26.0% calories from fat); 31g Protein; 89g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 816mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 1405 0 0 0 0 0 0 20071

Answer 4

I dont know if this is of any help but..
5 oz pancetta (streaky bacon will do if you cannot find pancetta, but I noticed most supermarkets now carry it in the delicatessen department), very small cubes
1 TBSP butter
3 eggs
1/4 cup Parmesan cheese
1/4 cup pecorino cheese (all Parmesan if you can not find pecorino)
Nutmeg
1 1/2 to 2 TBSP parsley, chopped
Salt & freshly ground black pepper
1 lb penne or spaghetti

MELT the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce.

AS soon as the butter is melted, add the diced bacon and cook till crisp and light brown.

AT the same time bring a large pot of salted water to a rolling boil.

ADD the pasta and stir to separate with a wooden spoon or fork. Cook till done.

MEANWHILE, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a ¼ tsp of nutmeg or more to taste.

ADD 1 T parsley to mixture and stir.

WHEN pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.

TURN the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)

SPRINKLE with the remaining parsley.

REMOVE pan from heat, and serve immediately onto pre-warmed plates.

PASS extra grated cheese at table if you wish.

HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.

SERVE a tomato salad with the pasta. It is a delightfully refreshing complement to this sauce.

Answer 5

Rigatoni Alla Carbonara

Ingredients

(4 servings)

3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti


Instructions

FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.

Answer 6

4 eggs
1/4 cup butter
1/4 cup cream
1 lb. fettuccine (or spaghetti)
3 1/2 oz sliced pepperoni, cut in strips
1 cup grated Parmesan cheese
Parsley & pepper

Eggs, butter and cream must be at room temperature. Beat together eggs and cream until blended. Cook pasta 10 to 12 minutes in boiling salted water. Drain well. Turn pasta into a serving dish. Toss pasta with butter and pepperoni. Pour egg mixture over and toss. Add cheese and parsley, toss to mix. Serve immediately.

Answer 7

Low-Fat Carbonara Sauce
Servings [Reset]
Keys : Pasta Sauces
Ingredients :

1cupNon-fat ricotta cheese --
Processed to make sm
1/4cupEvaporated skim milk
1xTo 2 drops
(no more than this b/c it is Potent)
2ozParmesana Reggiano --
Freshly grated
Freshly ground pepper to
Taste
Spray olive oil
Ground nutmeg -- dash
Liquid smoke

Method :

* Take the processed ricotta & place in sauce pan that has been sprayed with olive oil lightly. Slowly heat up the cheese to just below boiling, add the liquid smoke & then the milk & Parmesan cheese. Stir until creamy & slightly thickened. Add pepper to taste. Place on top of favorite pasta.
* Add grated nutmeg & toss to blend with pasta.

Answer 8

This is too funny. A 14 month old would most likely be completely satisfied with ketchup. Kids just don't have the same developed palate as adults. That's why kids think mushrooms and onions are ucky, but think spaghetti-o's and hot dogs are this shizzle. Try putting slices of hot dogs in their spaghetti-o's. To a kid, that's better than seared foie and fig sauce. Oh, btw...hinkyman: If the carbonara you're having isn't spicy, it isn't carbonara...

Answer 9

I make my own with an onion, a packet of bacon and a pint of double cream.
Dice onions and sweat in a little butter.
In a frying pan, fry bacon until cooked and cut up into small chunks. Add the onions to the pan and add the double cream. Heat gently until it begins to boil. Turn heat down and simmer for 10 minutes, stirring frequently. Season with pepper to taste.

It's quick, easy and delicious!