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Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper)

Serious Eats Daniel Gritzer 1 comment

These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara. More

Pumpkin Carbonara With Paccheri From 'Pasta Modern'

Cook the Book Kate Williams 2 comments

There are a couple of carbonara recipes in Francine Segan's new cookbook, Pasta Modern. This version, which substitutes seasonal, creamy kabocha squash for the guanciale, is certainly the most creative of the bunch. More

Pumpkin Carbonara With Paccheri From 'Pasta Modern'

Serious Eats Kate Williams Post a comment

There are a couple of carbonara recipes in Francine Segan's new cookbook, Pasta Modern. This version, which substitutes seasonal, creamy kabocha squash for the guanciale, is certainly the most creative of the bunch. More

One-Pot Wonders: Spaghetti alla Carbonara with Kale

Yasmin Fahr 2 comments

Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. But the result is a creamy, delicious, one-pot dish that's perfect for a weeknight dinner—the proof is in the pasta. More

Skillet Spaghetti alla Carbonara with Kale

Serious Eats Yasmin Fahr 6 comments

We cook our pasta directly in the skillet (no big pot required!) and flavor it with bacon, black pepper, parmesan cheese, and kale, all in a creamy, egg-based sauce. More

Italian Easy: Pasta alla Carbonara

Deborah Mele 6 comments

Classic carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying. More

Pasta alla Carbonara

Serious Eats Deborah Mele 18 comments

Classic Carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying. More

The Food Lab's Asparagus Week, Day 4: Lemony Fettucine with Asparagus and Bacon

The Food Lab J. Kenji López-Alt Post a comment

This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will. More

Cook the Book: Macaroni and Cheese Carbonara

Serious Eats Caroline Russock 16 comments

When Bobby Flay decided to tackle mac and cheese for one of his Throwdown! challenges, he set off for Philadelphia to go head-to-head with soul food queen Delilah Widner, of Delilah's. Instead of going the traditional mac route, Flay decided to add a few ingredients from an equally starchy, rich dish, pasta alla carbonara. More

Smoky Spaghetti Carbonara

Serious Eats Kerry Saretsky Post a comment

Spaghetti Carbonara is named for the coal miner. And yet, there is nothing smoky about the original version—guanciale and pancetta are both unsmoked cuts of pork. So, I used smoked salt and smoked bacon to reinforce the classic pasta’s namesake.... More

Dinner Tonight: Courgette Carbonara

Serious Eats Blake Royer 5 comments

Pasta carbonara is one of my favorite meals. A simple, fast, and utterly satisfying concoction, it is probably my number one comfort food. So I don't take all that kindly to recipes that mess with a good thing. Still, a... More

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