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Creamy Cabonara Recipes

CREAMY BACON CARBONARA 2 eggs 1/4 cup Cream 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. Salt 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt) 3 mushrooms sliced (opt) 1/2 lb. Pasta

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from A Spicy Perspective

One Pot Spaghetti Carbonara

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from BettyCrocker.com

Chicken Carbonara Deluxe

This creamy, fragrant pasta dish is the perfect use for leftover chicken—and it’s one of Betty’s most popular dinner recipes. Have a taste of Italy on the table in 30 minutes; we bet it will take a fraction of that time for it to disappear (especially since there’s bacon involved).

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from Taste of Home

Tortellini Carbonara

Creamy Tortellini Carbonara | Taste of Home •1 package (9 ounces) refrigerated cheese tortellini •8 bacon strips, cooked and crumbled •1 cup heavy whipping cream •1/2 cup minced fresh parsley •1/2 cup grated Parmesan cheese

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from Seasons and Suppers

Baked Risotto Carbonara

Baked Risotto Carbonara - take a break from the stirring with this baked risotto made carbonara style with crisp pancetta and pecorino. | Seasons and Suppers

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from Simple Healthy Kitchen

Spaghetti Squash Carbonara

All the creamy, cheesy, bacon goodness you love about Pasta Carbonara, but lightened up! Swapping out traditional spaghetti for spaghetti squash saves about 190 calories per one cup serving.

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I'm not a big pasta fan.. but this is probably one of my favorite foods in the entire world. I can hear my arteries clogging as I eat.. mmmmmm <3 (Although I add garlic and onions to mine)

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from NYT Cooking

Spaghetti Carbonara

This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess. (Photo: Daniel Krieger for NYT)

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