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Spaghetti alla Carbonara di Zucchine

Spaghetti alla Carbonara di Zucchine


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Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
  • 2 large eggs, room temperature
  • 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
  • 6 large fresh basil leaves, torn into pieces, divided

Recipe Preparation

  • Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.

  • Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

  • Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

,Photos by Pornchai MittongtareReviews Section

Spaghetti alla carbonara

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Ingredients

  • 40 g di Parmigiano reggiano a pezzi (3 cm)
  • 30 g di pecorino a pezzi (3 cm) (optional)
  • 150 g di guanciale di maiale a cubetti
  • 15 g di olio extravergine di oliva
  • 1 uovo
  • 3 tuorli d'uovo
  • 3 pizzichi di pepe nero macinato
  • 1 pizzico di sale
  • 320 g di pasta secca tipo spaghetti

Pasta Carbonara Recipe with Light Zucchini Noodles

For this Italian classic, zoodles are tossed in a silky carbonara sauce made of coconut cream, eggs and nutritional yeast for extra cheesy flavor.

Zucchini noodles (aka zoodles) are taking the Paleo world by storm. Comforting pasta dishes such as chicken noodle soup, chow mein, and Greek pasta salad can be enjoyed sans gluten and grains thanks to this light and healthy alternative. Zucchini are one of my favorite noodles to spiralize because they can work as a main meal, a side dish, or as an addition to soups.

Love pasta? Grab your spiralizer and crank out these amazing veggie noodle recipes!
Click Here to Get Your FREE recipe book of 20 Easy Ways to Use Your Spiralizer.

As a kid, pasta carbonara was one of my favorite dishes. The concoction of glutenous spaghetti smothered in delicious cream, bacon and eggs was a surefire way bring me to the table. Today, I prefer this healthier and improved version of my childhood favorite. Coconut cream is the ideal substitute for heavy cream, and nutritional yeast serves as a dairy-free alternative to cheese.

If you haven’t zoodled yet, this is the perfect recipe to get started. Vegetable noodles are a fun way to sneak more fiber and nutrients into your diet. All you need is a spiralizer (I bought mine online) and a handful of ingredients for this quick, midweek dinner!

Tip: Make sure that you eat the raw noodles quickly, before they begin to sweat and fill your bowl with zucchini water.


ASK Spaghetti alla Carbonara

Recipe re-printed with the publisher’s permission

Ingredients:

  • 250g pancetta, cubed (Italian bacon)
  • 1 teaspoon ASK Italian extra virgin olive oil
  • 500g spaghetti
  • 6 large egg yolks
  • 100g Parmesan cheese, finely grated
  • 100g pecorino Romano cheese, finely grated
  • 2 tablespoons finely chopped, fresh parsley
  • 50ml single cream (optional)
  • freshly ground sea salt and black pepper
  1. Bring a large pan of salted water to the boil. Cook the pancetta slowly in a small frying pan in a tablespoon of oil until golden and crispy. Turn off the heat but leave the pancetta in the pan.
  2. Drop the spaghetti into the pan of water and cook according to the packet instructions.
  3. When the pasta is nearly cooked, place the egg yolks in a large warm serving bowl and stir in three-quarters of both cheeses and a tablespoon and a half of parsley. Grind in some black pepper. Turn the heat on under the pancetta pan to keep it hot.
  4. Just before draining the pasta, use a mug to scoop out some of the hot pasta cooking water. Set aside.
  5. Tip the steaming, drained pasta immediately into the bowl with the egg yolks and stir to coat the pasta and cook the eggs.
  6. Add half a mugful of the hot pasta water to the pasta and eggs. Top with the pancetta and its hot oil and stir again. If you want to add cream, do it now.
  7. Serve the carbonara immediately, garnished with parsley and black pepper, and with the rest of the grated cheese on the side.

The ASK Italian Cookbook is available to buy from today in all ASK restaurants. If you buy the book in an ASK restaurant, you can buy it for £10 and £4 will be donated to GOSH.

You can also buy the book online, and a minimum of £1 will be donated to GOSH from all sales. The RRP is £15

With many thanks to Penguin and ASK for my review copy and for permission to print a recipe.


Recipe Summary

  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.


Mezze maniche alla crema di spinaci e gorgonzola – creamy spinach and gorgonzola pasta

The ultimate treat for the vegetarian crowd Mezze maniche alla crema di spinaci e gorgonzola is a pasta dish that will not sound in the slightest bit familiar to you, or, for that matter, ring a bell for anyone else on this planet.

It was unknown even to me until Continue reading &rarr


Mezze maniche alla crema di spinaci e gorgonzola – creamy spinach and gorgonzola pasta

The ultimate treat for the vegetarian crowd Mezze maniche alla crema di spinaci e gorgonzola is a pasta dish that will not sound in the slightest bit familiar to you, or, for that matter, ring a bell for anyone else on this planet.

It was unknown even to me until Continue reading &rarr


Spaghetti with Fried Zucchini (alla Nerano)

Spaghetti alla Nerano was invented in the fifties by a woman called Maria Grazia in a restaurant bearing her name in Nerano a small town on the Sorrento peninsula. Apparently, the restaurant still exists and is being run by her grandchildren!

Pasta with vegetables.

Many Italian pasta recipes are very simple and easy to make, especially those made with vegetables like this spaghetti alla Nerano. Italians love pasta with vegetables. I think there are two reasons for this. Firstly, pasta is traditionally, and often, served as a first course (Italians say primo). This means it comes between the antipasti and the main course (secondo). Consequently, it needs to be kept light.

Secondly, Italy has a warm climate with long hot summers throughout the peninsula, but especially in the south. Heavy meals are difficult to digest in the heat, so Italian eat a lot of meatless pasta dishes. Of course, there are also many pasta recipes which include meat. However, these are either eaten more in the winter or on special occasions or when preparing pasta as a main course.

Fresh, seasonal and locally grown.

Vegetable based pasta dishes may be simple to make and more easily digested. But, that doesn’t mean they aren’t flavourful. Italians have a talent for creating tasty food with only a few ingredients. The vegetables they use are almost always fresh, seasonal and locally grown. They make good use of herbs, garlic and, on occasion, peperoncino (chili pepper). Cheese is nearly always present in vegetable based recipes. Italians only don’t use cheese with seafood pasta.

This recipe for spaghetti with fried zucchini (spaghetti alla Nerano) is an excellent example of a simple but exquisite vegetable pasta recipe. It comes from Campania and includes ingredients typical of Neapolitan cuisine.

A little alla Nerano history.

Like many pasta recipes, there are various stories behind the origins of spaghetti alla Nerano. But, the most widely believed is that this recipe was invented in the fifties by a woman called Maria Grazia in a restaurant bearing her name in Nerano a small town on the Sorrento peninsula. Apparently, the restaurant still exists and is being run by her grandchildren!

The cheese.

The secret of the goodness of this spaghetti with fried zucchini recipe lies in its amazing and appetizing creamy texture and the unique taste of the provolone cheese. Provolone del Monaco is a semi-hard cow’s milk cheese from the Monti Lattari area. It can be quite spicy depending on the maturation.

Although provolone del Monaco isn’t available everywhere, there are other spicy provolone cheeses produced in Northern Italy and even in America which can be used instead. Some Italians use caciocavallo.

The secret to a great spaghetti alla Nerano.

The other secret to this dish is that the fried zucchini slices have to be dipped in boiling water before creaming them. This is so that they reabsorb some of the liquid they lost during the frying. You only need to cream 1/3 of the zucchini slices. The rest are left whole.

As I said before, this is a very simple but tasty vegetable pasta recipe. I’m sure that once you have tried it you will come back to it time and again.

If you do try this spaghetti alla Nerano recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Some other delicious pasta recipes with zucchini

N.B. This recipe was originally published in 2017 but has been updated.

Save this recipe for later?

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Carbonara | Basics with Babish

Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we’re doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother’s handwritten recipe cards..
Recipe: https://basicswithbabish.co/basicsepisodes/carbonara.
See those chefs tear me apart here: https://youtu.be/bnZ_70XyVAk?t=239.
Music: “A Beautiful Life” by Broke for Free.
https://soundcloud.com/broke-for-free.
+ Traditional Carbonara shopping list:
1/2 pound guanciale (can substitute with pancetta).
3 large eggs.
1 egg yolk.
4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano).
Ground black pepper.
Spaghetti noodles.
+ Modern Carbonara shopping list:
1/2 pound thick cut bacon.
Parmesan or Romano cheese.
3 large eggs.
1 egg yolk.
Ground black pepper.
Garlic.
1/3 cup starchy pasta water.
Bucatini noodles

Video taken from the channel: Binging with Babish


From Stanley Tucci’s “Searching For Italy”: Spaghetti Alla Nerano

Stanley Tucci with today’s featured dish at the Ristorante where it was invented.

Stanley Tucci’s 6-part series for CNN is an Italophile’s dream.

For one hour a week, its viewers are immersed in the food of a single region of Italy. For lovers of the Italian language, there’s a surprising amount of it spoken here. Subtitles are provided in English. Last week, the series was picked up for another season. Wonderful news because the goal of the series is to cover all 20 regions of the country.

Tucci started his food odyssey in Naples before heading to Amalfi where today’s dish was invented.

Spaghetti alla Nerano is a celebrated dish named after the beach town where it was invented. It is pasta and zucchini gastronomically elevated with elements of Cacio e Pepe. A great zesty dish, it relies on provolone to bring an otherwise bland vegetable to life. Topped with basil it even smells wonderful. And I have to add that it’s incredibly economical. The most expensive thing on the plate is the Provolone. But on the way to the recipe, I encountered a surprising amount of confusion for something this simple. Odd because unlike so many famous recipes, Spaghetti alla Nerano’s invention can be traced to one woman and one restaurant.

Maria Grazia invented Spaghetti alla Nerano ‘just for fun’ in 1952.

Stanley Tucci and his wife, Felicity Blunt with Chef Lello.

At her eponymous restaurant, founded by her mother in 1901, Maria’s precise recipe remains a well-guarded secret. Having convinced the Chef, grandson of its inventor, to cook the dish on camera, Tucci quickly uncovers the addition of Butter. But that was not all. I was so keen on the dish, I re-watched the segment several times. Then I went to find the recipe. It never approximated what I had seen. I bypassed English language recipes and searched in Italian. Not even “La Cucina Italiana”, my go-to on Italian cooking, got it right. In fact, they expressly ruled out using ‘nut oils’ in lieu of E.V.O. Chef Lello used Sunflower Oil. My recipe is what I divined from Stanley’s visit to Maria Grazia. With one major exception. Chef Lello fries his Zucchini and lets it sit overnight, using it the next day. This I dutifully did. I could not understand what that achieved. So the recipe is put together all at once. And it’s simply wonderful.

Spaghetti Alla Nerano is actually less tricky to get right than the Roman classic, Cacio e Pepe.

When the pasta is al dente, drain it, but not completely. The pasta water is as essential as the butter in making the sauce creamy. Add the fried zucchini rounds and then the pasta to the skillet and a ladleful of pasta water. Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that’s normal.) Then add the grated cheese and some more basil leaves and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if needed.

The Cheese is essential to the dish. Choose wisely.

A great number of recipes use Provolone di Monaco. “Monk’s Provolone” is a local cheese from the Sorrento peninsula. It’s incredibly expensive in this country. A substitute is Caciocavallo at half the price. Another is Provolone. Provolone is made by hanging up the cheese to age. The longer the cheese is aged, the harder it becomes and the sharper its flavor. So if budget is an issue, Provolone Piccante is a great choice. But if all else fails, a mixture of 70 % Pecorino and 30 % Parmigiano will approximate the salty, tangy, spiciness of the genuine article. Here, at last, is the recipe, followed by some other favorite pasta dishes.

Maria Grazia Ristorante is located at Marina del Cantone, 80061, Nerano, Campania, Italy. There a serving of Spaghetti alla Nerano will set you back 18 Euros.


Watch the video: Gordon Ramsay Cooks Carbonara in Under 10 Minutes. Ramsay in 10


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