Carbonara
I’ve posted this recipe before, and I’m reposting a slightly modified version now. The toddler wanted noodles with butter and cheese again for dinner so I decided to see if I could trick him into eating something a bit more substantial. Carbonara, aside from the obvious chunks of bacon, doesn’t look all that different from just plain butter and cheese. It didn’t really work but I can’t tell if it didn’t work because he wasn’t hungry or because he feared it.
Spaghetti Carbonara
8 slices bacon, chopped
1/4 cup olive oil (optional)
3 cloves chopped garlic
Freshly ground black pepper
1/2 cup white wine or 1/2 cup broth + 1 tsp white wine vinegar added later
1 pound spaghetti
3 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano or a combination of Parmigiano-Reggiano and Pecorino Romano
1 tablespoon finely chopped fresh parsley leaves for color (optional)
Put an ovenproof serving bowl in the oven on the lowest rack. Heat the oven and bowl to 200 degrees. Put the water for the pasta on to boil. Cook the bacon and olive oil in a 12 inch skillet until the bacon is crisp, about 10 minutes. Or just fry the bacon and set it aside to drain. If the water is boiling put the pasta in to cook. Add the wine to the pan and cook until the liquid is reduced, about five minutes more. In a medium sized bowl wisk together eggs, cheese and minced garlic.
When the pasta is still slightly firm (al dente) drain in a colander, first reserving 1/2 cup of pasta water. Leaving the pasta slightly wet, add it to the pan and toss it with the bacon and reduced wine. Add in the egg and toss with tongs until well combined. If you didn’t add the olive oil earlier you can add some now. Transfer to warm serving bowl, add fresh parsley if using and salt and fresh ground pepper to taste and serve hot.
I get my eggs from a farm so not cooking them doesn’t phase me, but if you’re sketched out by the barely cooked eggs, this recipe from Emeril calls for cooking them slightly.
One more trick. I made some kale as a side dish. Personally I like kale best when it’s been boiled then sauteed. I boiled it for a few minutes in the pasta water then removed it with a slotted spoon. I added the pasta to the kale water. While I don’t really know that it makes a huge difference, I like the idea that the nutrients that leach out from the kale while boiling make their into the pasta.
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November 1st, 2009 at 11:14 pm
I have some troubles with my browser AllWorld Explorer on your web site. The gremlins are still in the system :).