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magazine fettuccine carbonara with fried eggs
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Made with just a few ingredients, this is the ideal fancy-but-easy dinner.
4.5
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Split open like a baked potato, eggplant becomes a custardy vessel for dinner.
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4.0
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Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
4.0
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Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.
4.3
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This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
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Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
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(3.26)
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These stuffed buns are everything frozen pizza pockets dream of being.
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Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.
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Articles
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techniques
Carbonara can go from velvety to scrambled eggs in seconds. But it won't happen to you.
Rick Martinez
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Cooking
These simple things are the difference between silky pasta sauce and a lumpy, gloopy mess.
Alex Delany
Cooking
Jill Silverman Hough
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Cooking
Carbonara: The Italian answer to breakfast bacon and eggs
Danielle Walsh
Videos
(199)
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, from sourcing authentic ingredients like guanciale and Pecorino Romano, to perfecting the creamy, egg-based sauce without a drop of cream. Straight from the heart of Rome to the Big Apple, this is how carbonara is meant to be made.
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Produced by Bon Appétit with Campbell's® | This simple spaghetti pie/carbonara situation––starring pancetta, parmesan, and Campbell's® Cream of Chicken Soup––is exactly what we're craving for dinner (or breakfast) this winter.
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The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.
Get the recipe: https://weightloss-tricks.today/recipe/the-silkiest-carbonara%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">