Courgette & Pancetta Penne Carbonara

My fiance bought me a new cast iron skillet for Christmas. I was itching to use it and decided on this relatively simple pasta recipe. The skillet is such a versatile and sturdy tool and I plan on taking really great care of it.

We had a potluck at work a couple of days ago and someone brought in a dish that they called carbonara. Now, I'm guilty of being an experimenter myself and making carbonara that's not really carbonara, at least traditionally speaking (see mushroom carbonara, recipe posted previously). But the potluck version was way, way, way out there. In fact, another coworker said it tasted like chicken soup. Which is...weird, but also accurate. The pasta was actually good; it just wasn't carbonara. Anyway, this motivated me to make my own version, sticking much more closely to the dish's roots. The one concession made, out of necessity because it's not a readily available ingredient around here, is the substitution of bacon for the traditional guanciale. Bacon's good, but it's not the same. Don't worry, though, because the pasta still turned out creamy and delicious.

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

Lemon carbonara is a lighter version of the classic carbonara. It's a dish that exudes freshness with its intense aroma of freshly picked lemons. This dish is perfect for those who love a warm meal that's also lighter and easy to prepare. It comes together in a flash.

Mamma Pina + GialloZafferanohttps://blog.giallozafferano.it/dulcisinforno/spaghetti-alla-carbonara/Note: Use 1 medium egg yolk per person plus 1 extra yolk; or 1 egg for every 3 1/2 oz of pasta.

My love for pasta knows no limits and carbonara has to be one of my fave pasta dishes. Maybe it'll because its the only dish that lets you go crazy with the black pepper 🖤

It is very easy to make, I'm 14 years old and I made the dish above. I created this recipe and I'm actually happy to be at a good start.

A simpler, lighter approach to a pasta carbonara.

From Lazio, the classic Carbonara recipe! Who could say no to this dish?

When I have egg yolks left over from making macarons or financiers, I often make this pasta.There may be many recipes for carbonara, but its difficult to make a smooth sauce using only eggs.I'm posting this recipe to record the flavor and small tricks that I use.The entire recipe are my tips.Work quickly from Step 11 onward.I recommended using a rubber spatula when mixing the ingredients in the bowl.The amount of salt added to the pasta water will affect the flavor, so it is very important. Recipe by *ai*

A staple of most Italian restaurants in the US, this dish is very easy to make.#GlobalApron #dinner #pasta

A nice dish that you can also have it as a salad.Very nice and light, especially in a hot day!You can also put tomato slices ( put tomato slices in a frying pan until wither or in the oven and add with the other vegetables).

I was very surprised with the difference when I ate pasta carbonara in Italy.Who first added cream, the Americans? Or the Japanese?Anyway, this classic recipe is really simple and has a rich taste.■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen.It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process.■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue

This is what I can call a cupboard recipe. One day I had spare pasta and hungry and all I had were some eggs, cheddar, and canned tuna. And knowing that aunthentic carbonara means no cream, I knew I was onto something and bam! It worked.I hope you enjoy this carbonara recipe as much as I and my family did.

Thought of a quick way to make pasta with less/no cheese and more of italian herbs and seasoning, a sure delight for pasta lovers#myitalian#lovepasta#worldonaplate#madethis

https://wp.me/pbsnWY-5w4A classic Italian pasta dish—maybe the most famous in the world—here in our gluten-free version: Gluten-Free Spaghetti alla Carbonara!Sometimes, there’s nothing better than treating yourself to a delicious, comforting meal—one of those dishes that instantly lifts your spirits. This is exactly that kind of dish. Easy, quick, and flavorful, now in a gluten-free version.It’s a rich, tasty dish that’s not too complicated. The creaminess of fresh egg yolks, the bold, salty flavor of Pecorino Romano, and the crispiness of guanciale—what more could you want? This dish satisfies all the senses: it looks beautiful, tastes savory and creamy, and with every bite, it reminds me of my childhood... my grandmother, and later my mom, would make this for me whenever I was feeling down. In short, it’s the ultimate comfort food!It may be a simple dish, but that’s exactly what makes it so fantastic!See you in the next recipe!Pierre and Vivy

its my own way on how to cook a creamy carbonara for the coming Christmas

This dish is easy delicious and easy to make. Pairs well with salad and garlic bread.

After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying

I made pasta carbonara when I was still in Tokyo and before my marriage, my friend and I decided to make carbonara when I had a sleep over at her apartment. We did well back then but I think I have improved little bit 🥰

My favorite part are the walnuts!

The basil was growing rampant so I made some pesto sauce. I wasn’t in the mood to eat it. I recently got a deli slicer at a yard sale and wanted to cut some ham for sandwiches. I got a smoked picnic shoulder but I couldn’t cleanly navigate around the massive bone. I’ll do something else with it instead. I decided to pull the fatty skin off and do a version of this instead.

My husband was sad that all of the closest Quiznos were either turned into Subways, or simply closed. He really liked the Chicken Carbonara Sub. I took a few recipes and put them together to make his favorite sub a pasta dish. He no longer craves Quiznos.

Once upon a time, when I was younger, I went to a little hole-in-the-wall Italian restaurant. There I found an amazing, spicy, Italian dish. This is it.

There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.

Made it when I was bored turned out to be pretty good

This is the cheap version of creamy pasta carbonara. I came up with this recipe when I was a college student. A time when mozarella and parmesan are too expensive for a student's budget (^^)

I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝

One of my wife’s favorite meals we came across it in a restaurant. I more recently found a similar recipe on TasteofHome which I modified to our taste preference and we fix enough for 4 so we can have leftovers a 2nd night. I’m not a professional chef so I usually fix mushrooms and pasta before I start the chicken and sauce. I find it much easier to manage everything.