Fettuccini Carbonara With Gorgonzola Food

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SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE



Spinach Fettuccini with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 as a side dish or first course

Number Of Ingredients 11

Salt
1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup cream
8 ounces Gorgonzola, cut into small pieces
A few leaves fresh sage, finely chopped
Freshly ground black pepper
4 handfuls baby spinach leaves

Steps:

  • Heat water to a boil for pasta, salt water and cook pasta to al dente.
  • Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
  • In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

FETTUCCINE CARBONARA WITH GORGONZOLA



Fettuccine Carbonara with Gorgonzola image

Categories     Milk/Cream     Egg     Pasta     Blue Cheese     Parmesan     Bacon     Artichoke     Parsley     Bon Appétit

Yield Make 6 (first-course) or 4 (main-course) servings

Number Of Ingredients 14

1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
  • Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
  • Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

FETTUCCINI CARBONARA WITH GORGONZOLA



Fettuccini Carbonara With Gorgonzola image

This recipe comes from a Ristorante in San Diego, CA. Prepare sauce while pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

Provided by Barb G.

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 (10 ounce) packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled gorgonzola (about 6 ounces)
1 cup whipping cream
1 cup half-and-half
1 teaspoon dry crushed red pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1 inch pieces
1 cup grated parmesan cheese (about 3 ounces)
1/4 cup chopped parsley

Steps:

  • Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
  • Drain well, reserving 1/2 cup pasta cooking liquid (water).
  • Meanwhile, heat olive oil in heavy large pot over medium-high heat.
  • Add garlic and saute 2 minutes.
  • Add artichoke hearts; saute 5 minutes.
  • Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
  • Add hot pasta to sauce and toss to coat.
  • Remove from heat.
  • Add Eggs to pasta and toss well.
  • Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
  • Add reserved pasta cooking liquid to thin sauce, if desired.
  • Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

Nutrition Facts : Calories 1328.5, Fat 80.3, SaturatedFat 38.5, Cholesterol 435.9, Sodium 1942.2, Carbohydrate 100.4, Fiber 9.6, Sugar 3.2, Protein 54.3

CLASSIC CARBONARA WITH PANCETTA



Classic Carbonara with Pancetta image

This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.

Provided by KMOMMYZ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 13

4 eggs, lightly beaten
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, chopped
½ pound sliced pancetta, chopped
½ teaspoon ground nutmeg
½ cup pine nuts, toasted
½ teaspoon salt
1 teaspoon black pepper
¾ cup chopped Italian flat leaf parsley
½ cup freshly grated Parmesan cheese

Steps:

  • Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
  • Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
  • Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
  • Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE



Fettuccini With Creamy Gorgonzola Sauce image

Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fettuccine
2 tablespoons butter
1/2 cup heavy cream or 1/2 cup milk
4 ounces gorgonzola, cut into small pieces
4 ounces cream cheese, cut into 1/2 inch cubes
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook fettucini according to package directions.
  • In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
  • Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
  • Add freshly ground black pepper.
  • When pasta is al dente, drain it and mix it into the sauce.
  • Toss well to coat the pasta and serve immediately.
  • Pass the grated Parmesan at the table.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE



Fettuccine with Mushroom-Gorgonzola Sauce image

Categories     Cheese     Herb     Mushroom     Vegetarian     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
1 1/2 onions, finely chopped
6 large garlic cloves, minced
1 1/2 pounds crimini mushrooms, sliced
3 red bell peppers, thinly sliced
1 1/2 pounds fettuccine
1 1/4 cups whipping cream
3 ounces Gorgonzola cheese, crumbled
3/4 cup chopped fresh chives
6 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
  • Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

FETTUCCINE CARBONARA



Fettuccine Carbonara image

When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

FETTUCCINI CARBONARA



Fettuccini Carbonara image

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Provided by Sarah W. Lennox

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 10

5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  • In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g

BACON, SPINACH & GORGONZOLA PASTA



Bacon, spinach & gorgonzola pasta image

An indulgent pasta dish that is quick and cheap to make

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

350g penne pasta
1 tbsp vegetable oil
1 onion , chopped
8 rashers smoked back bacon , chopped
200ml hot vegetable stock
300g frozen pea
150g pack gorgonzola , cubed
250g spinach

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
  • Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium

GORGONZOLA SHRIMP PASTA



Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

  • Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.

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From myfoodbook.com.au


FETTUCCINE WITH GORGONZOLA AND BROCCOLI RECIPE - FOOD & …
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done ...
From foodandwine.com


RIGATONI - GIALLOZAFFERANO ITALIAN RECIPES
Baked pasta is the Sunday first course par excellence. This rich and tasty favorite is prepared with tomato, meatballs, béchamel, and cheese! Easy. …
From giallozafferano.com


FETTUCCINE WITH GORGONZOLA - RECIPE | COOKS.COM
1 lb. fettuccine 1/2 c. butter 4 cloves garlic, finely chopped 1/4 c. dry white wine 1/2 c. chicken stock 1 c. chopped, peeled & seeded tomatoes 8 fresh basil leaves 4 oz. Gorgonzola (soft variety), broken in pieces 1 c. light cream 2 oz. Parmesan cheese, freshly grated 1/4 c. pine nuts Salt & freshly grated pepper
From cooks.com


FETTUCCINE CARBONARA WITH GORGONZOLA RECIPE | EAT YOUR BOOKS
Fettuccine carbonara with Gorgonzola from Epicurious by Bon Appetit. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) Gorgonzola cheese; Parmesan ...
From eatyourbooks.com


FETTUCCINE CARBONARA: A HOMEMADE CLASSIC - UNO CASA
That way, when you're craving fettuccine carbonara again, you have a stash of pasta already stored away ready to cook. Of course, if you don't have a pasta maker, it takes much more time and effort to get thin fettuccine (it's challenging to roll out, although not impossible, using a rolling pin alone).
From unocasa.com


SPAGHETTI ALLA CARBONARA FOR TWO - OLIVIA'S CUISINE
Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente (about 2 minutes less than package instructions). While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Reserve. Heat the oil in a large skillet, over medium-high heat.
From oliviascuisine.com


THE PASTA FACTORY - FOOD MENU
Chicken Alfredo (grilled chicken tossed in a creamy fettuccine Alfredo), Jumbo salad and garlic bread. Hot Entrees. Pollo Picatta. $15.95/pp. With white wine butter sauce and lemon juice. Served with mixed veggies. Factory Trio. $15.95/pp. Includes chicken Parmigiana (breaded chicken cutlets w/ tomato sauce, mozzarella cheese & Parmesan ...
From thepastafactoryaz.net


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