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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
How To make Pasta and Vegetable Carbonara's Videos
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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Sweet Leek Carbonara | Jamie's Meat-Free Meals
Jamie cooks up a delicious meat-free alternative of a classic Italian meal, the carbonara.
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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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Vegetarian Carbonara with Mushrooms | Aline Made
This vegetarian carbonara with smoky mushrooms is the ultimate comfort dish for a quick weeknight dinner! It’s a great vegetarian alternative to classic spaghetti carbonara without sacrificing flavor! With smoky mushrooms, creamy carbonara sauce, and cheese!
Grab the recipe here:
Molly Makes Mushroom Carbonara | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she makes mushroom carbonara. Mushrooms aren't exactly a substitute for the guanciale or pancetta that you would normally have in carbonara, but they bring their own deep flavor to the dish.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly Makes Mushroom Carbonara | From the Test Kitchen | Bon Appétit
The Perfect Carbonara
Ciao, my name is Nadia otherwise known as The Pasta Queen!
#short #Italian #spaghetti #carbonara
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