Sunday, September 20, 2009

Un po' di Carbonara per la Principessa!

So, its been almost a year. My how time flies. Just pondering how to fix some lamb chops, and considering what's happened in the last year. I need to post some recipes for my daughter at college. Never cared much to cook at home but now....the secret ingredient is.......well boys of course! So lets start with some carbonara! The first meal I ever ate in Italy, and still one of my best memories.

For a pound of spaghetti or linguine, (I really wouldn't recommend any other pasta for this recipe), cook 1/2 pound of bacon, thick cut is the best, or if you want to be authentic, get some pancetta from the deli. You want to cook it slow so it doesn't get crispy.When it is done, let it cool and then chop or tear into 1/2 inch pieces. Reserve the bacon drippings. While the bacon is cooking peel 4-5 cloves of garlic, slice them each into 2-3 pieces and put them in about a 1/4 cup of EVOO. Yea, credit to Rachel on that abbr. Heat the oil until it simmers for a minute, just don't let the garlic turn brown! Also beat up 4 eggs in a bowl and set aside. Make sure and salt the water, bring it to a boil and cook the pasta to al dente. The next step is crucial. When the pasta is done, drain it quickly and return the pasta to the pot. If you have a good heavy pot you will not have to put it back on the heat. First dump in the garlic oil, you can remove the garlic first if you aren't a true Italian. Stir the pasta up quickly to coat it with oil and then dump the eggs in and stir quickly. The heat from the pasta will cook the eggs. Stir until eggs are completely cooked. It will almost look like parmesan cheese on the pasta. If you have to, return the pot to the heat while stirring to get all the egg cooked. You don't want soup here! Now add in the bacon and however much of the bacon drippings you want. It's best to stir it with a wooden fork so the bacon doesn't congregate on the bottom of the pot. Add salt to taste and serve before it gets cold. Serve with grated parmesan. Buon Appetito!


Derrick Rust said...

Here is my twist that I use:
*In the oil, saute about 1/4 cup finely sliced sweet onions.

*After eggs have cooked, add: a little bit of cream or half and half, and a little bit of dry white wine.

*Toss in some fresh peas if I have them.

*Finish with a pinch of nutmeg.


Jonelle Hughes said...

This is Bert and the boys favorite dinner! Even better the next day. I always make Lorri's breadsticks with it. I like your twist Derrick!