19 July, 2011

Spaghetti Carbonara

Have you ever made pasta Carbonara?  If you never have you must remedy that by planning this as one of your near future dinners! It's SO easy and oh SO good!  I was watching t.v. this afternoon and saw a show where they were eating pasta carbonara.  I  knew I had everything on hand to make it.  TaDa! Din-Din!  With a green salad it's a really delicious and easy meal to make fast.  This is adapted from a Nigella Lawson recipe (one of my favorite chef chics).

  • 1 pound spaghetti
  • 2 cups cubed pancetta rind removed or 1/3 lb. of bacon chopped
  • 2 teaspoons olive oil
  • 1/4 cup dry white wine or vermouth
  • 4 eggs (i used 3 extra large)
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup heavy cream
  • Freshly ground black pepper
  • Freshly ground nutmeg (i skip it)
  • Put a large pan of water on to boil for the pasta.
    In another large pan that will fit the pasta later, cook the pancetta or bacon in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
    In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
    When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

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