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Entries tagged with 'carbonara'

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'

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

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

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

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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