New Carbonara Recipe ideas?

Question

My family and I love Carbonara, but I am getting sick and tired of the kind we make and was wondering if anyone had any add in ideas?

We add: bacon (of course!) chicken and peas

Answer 1

*PASTA WITH CARBONARA SAUCE

4 eggs

1/4 c. butter

1/4 c. whipped cream

1/2 lb. bacon, cut up

1 lb. fettuccine or spaghetti

1 c. grated Parmesan or Romano cheese

1/4 c. snipped parsley

Pepper

Let eggs, butter and cream stand at room temperature for 2 to 3 hours. In a skillet, cook bacon until brown. Remove bacon and drain on paper toweling.Heat an ovenproof serving dish in a 300 degree oven. Meanwhile, beat together eggs and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender but not firm; drain well.Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley; toss to mix. Season to taste with pepper.Serves 12 side-dishes.

*The Ultimate Creamy Chicken Carbonara

http://www.recipezaar.com/148191

*Turkey carbonara

     30g unsalted butter

     4 bacon rashers, thinly sliced

     2 tbs pine nuts

     4 eggs, beaten

     300ml thickened cream

     3 garlic cloves, crushed

     1/3 cup (25g) finely grated parmesan, plus extra to serve

     500g spaghetti

     2 cups (320g) shredded cooked turkey

     2 tbs chopped flat-leaf parsley, plus extra to serve

Melt the butter in a deep frypan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown.In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and parmesan. Add bacon and pine nuts, and season with salt and pepper.Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the turkey and parsley, and serve topped with extra parmesan and parsley.

*Ham Carbonara

http://www.recipezaar.com/17225

*Pancetta Spiced Ham Carbonara

http://www.recipezaar.com/313489

*Sausage Carbonara

http://pearlyn83.wordpress.com/2007/06/2...

*FOR MORE RECIPE YOU CAN TRY THESE LINKS

http://www.taste.com.au/recipes/search.p...

http://www.cooks.com/rec/search?q=carbon...

ENJOY :-)

Answer 2

Carbonara is without the chicken and peas, so you're already changing it up!

Answer 3

Here are a few different ideas for you:

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Linguine alla Carbonara

1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

1 yellow onion, minced

4 ounces pancetta or prosciutto, diced

1 pound fresh linguine

3 large egg yolks, at room temperature

1/2 cup heavy cream, at room temperature

3/4 cup finely grated Parmigiano-Reggiano, at room temperature

Freshly ground black pepper

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

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Sausage Carbonara

4 good-quality Italian sausages

Olive oil

4 slices thickly cut pancetta, chopped

1 pound dried linguine

4 large egg yolks

3 1/2 fluid ounces heavy cream

3 1/2 ounces freshly grated Parmesan

1 lemon, zested

Sprig fresh flat-leaf parsley, chopped

Sea salt and freshly ground black pepper

Extra-virgin olive oil

With a sharp knife, slit the sausage skins lengthwise and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.

Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.

In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

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Chicken Carbonara

2 teaspoons olive oil

4 ounces thinly sliced pancetta, chopped

2 teaspoons minced garlic

2 1/2 cups whipping cream

1 cup freshly grated Parmesan

8 large egg yolks

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh Italian parsley leaves

Salt

1 pound spaghetti

4 cups coarsely shredded chicken (from 1 roasted chicken)

Freshly ground black pepper

1/2 cup chopped walnuts, toasted

1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Answer 4

Carbonara does not include chicken or peas.  Simply it is raw egg, bacon or pancetta, pasta & parmesan.  You could change it out for a lighter version with turkey bacon, but it's really NOT carbonara.

ETA:  I hope you chose a best answer, as I am weary of Janvie & folks that know nothing about cooking either copying & pasting my answer (janvie you were reported), & counting on noone picking a best answer - so you can have 20 of your friends vote for your answer.  I've seen this happen too many times here in Yahoo answers, & the problem goes uncorrected.  I am going to epicurious where people know how to cook & don't hammer into their answers "I studied at Le Cordon Blue."  Then, what are you doing here & making deals as to what questions you & your pals will answer?!?

As I see it, Yahoo answers goal, is to serve as a better search engine than Google, & wants us to do the reasearch - no matter if the answer is correct or not.  Good bye & good luck.