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How To make Pasta and Vegetable Carbonara
3 c Bow Tie Pasta; Farfalle,
-6 Oz 8 sl Bacon
1 c Red Bell Pepper; Coarsely
-Chopped 9 oz Frozen Cut Broccoli; Thawed
-Do Not Drain, 1 Package 2 ts Unbleached Flour
1/4 ts Salt
1/4 ts Pepper
3/4 c Half And Half
1/4 c Fresh Parmesan Cheese;
-Grated Cook the pasta to the desired doneness as directed on the package. Drain and keep warm. Cook the bacon over medium heat, in a large skillet, until crisp. Drain, reserving 1 Tb of the drippings in the skillet. Crumble the bacon and set aside. Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently. Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently. In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth. Add to the mixture in the skillet and cook until the mixture is thickened, stirring constanjtly. Stir in the Parmesan cheese. Each 1 1/2 Cup Serving Contains: Calories: 370 Protein: 17 Grams Carbohydrate: 40 Grams Dietary Fiber: 3 Grams Fat: 16 Grams Polyunsaturated: 1 Gram Saturated: 8 Grams
Cholesterol: 37 Milligrams Sodium: 660 Milligrams Potassium: 370 Milligrams Dietary Exchanges: 2 1/2 Starches, 1 High-Fat Meat, 1 Vegetable, 1 Fat
Posted by: Rich Harper From: Pillsbury Classic Cookbooks It's Italian Copyright 1994
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Vegetarian Carbonara Pasta Recipe | Easy Dinner Food Recipes
Food recipes: How to make a vegetarian carbonara pasta recipe! Ingredients include fettuccine pasta, heavy cream and sun dried tomatoes. This creamy carbonara makes an easy dinner recipe!
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The Meatless Carbonara You Never Knew Existed
Everyone Knows Pasta alla Carbonara from Rome but This Neapolitan pasta, cacio e uova may have inspired it 100 years earlier and its delicious.
Recipes:
Cacio E Uova
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Perfect Carbonara
Turkey Carbonara
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How to Make Vegetarian Carbonara with Three-Michelin-Star Chef Enrico Bartolini
Learn how to make a vegetarian carbonara with the three-Michelin-starred chef Enrico Bartolini. Cooking closer, faster and more direct than you’ve ever seen before.
To prepare the veggie carbonara, all you need is: 1 red pepper, 200 g of pecorino cheese, 100 g of tapioca flour, 100 g of soy sauce, 150 g of butter, 4 eggs, 3 g of dried green pepper, red garlic, carosello (a vegetable between a watermelon and zucchini) and zucchini plants (the protagonist of the recipe).
By watching this recipe through the eyes of the chef, you’ll get the top tips and tricks, and learn how to cook a gluten-free pasta from scratch without using the regular rigatoni or penne pasta.
The vegetarian pasta is made by cutting zucchini plants diagonally in the shape of a pasta penne. The roasted and dried red pepper marinated in soy sauce will replace the pancetta. Watch more to learn the rest.
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This plantbased Carbonara Recipe is a REAL PASTA-BILITY
LEARN HOW TO MAKE AN EASY VEGAN CARBONARA RECIPE AT HOME!
LAY HO MA! This carbonara inspired recipe is going to knock your socks off because it is easy to put together and it's incredibly delicious! Join me in this episode and learn how to make this creamy, heavenly tasty plant based carbonara recipe right at home!
Ingredients:
1/2 cup cashews
1/4 tsp onion powder
1/4 powder garlic powder
1/4 tsp turmeric
2 tbsp nutritional yeast
pinch of salt
1 tsp Indian black salt
1 tsp soy sauce
1/2 cup water
1/4lb spaghetti
1 king oyster mushroom
3 tbsp chili oil (
1 tsp dark soy sauce
pepper to taste
Directions:
1. Bring a pot of water to boil for the pasta
2. In a high powered blender, add the cashews, onion powder, garlic powder, turmeric, nutritional yeast, salt, Indian black salt (powder), soy sauce, and 1/2 cup water. Blend on high until liquified (soak the cashews overnight if you're not using a high powered blender)
3. Cook the pasta to package instructions
4. Remove the cap from the king oyster mushroom and save for another recipe. Chop the meaty part into small cubes
5. Strain out the chili oil (optional)
6. Reserve 1/4 cup of the pasta cooking water
7. Heat up a nonstick pan to medium heat. Add in the chili oil
8. Sauté the king oyster mushroom cubes for 4-5min. Add the dark soy sauce and sauté for another couple of minutes
9. Pour the blended mixture into the pan. Add the pasta and reserved cooking water
10. Fold the pasta into the sauce for 2-3min
11. Plate the pasta and add fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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A Vegetarian Carbonara of Zucchine
Carbonara
Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
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