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Friday, April 2, 2010

Pasta Carbonara


Delizioso





This was fantastico and easy to make.


The Players!


Chop onion



Heat oil in a deep skillet over medium flame.  Add the Pancetta, sauté until brown and crispy, remove from skillet.  In the same pan add in onion and cook until soft,add garlic and cook for 30 seconds until fragrant.   


Remove from pan and set aside.


Add in the ½ cup white wine (deglazing with the wine helps loosen brown bits and flavor from the bottom of the skilltet), simmer on low until heated throughly 


return bacon to the pan.



Meanwhile beat eggs, half-n-half and Parmesan together.  
Add in parsley to the egg/cheese mixture, set aside.


Drain pasta; add fettucini to the wine/bacon mixture in the skillet 
and toss to coat strands of the pasta.  


Remove pan from the heat and start adding the 
egg/cheese mixture into the pasta, 




tossing quickly until the eggs thicken, but do not scramble 
(this is done off the heat to ensure this does not happen.) 


Season the carbonara with freshly ground pepper, 
chopped parsley and a sprinkle of Parmesan cheese.


Buon Appetito!

Happy Eating!



The Recipe:

Pasta Carbonara

½ lb of pasta (fettuccine or spaghetti)
4 oz pancetta or bacon, diced
¼ c chopped onion
3 cloves garlic, chopped
2 eggs, scrambled
½ cup dry white wine
½ cup half-n-half
1/2 tablespoon olive oil
1 cup Parmesan cheese
¼ cup flat leaf parsley, chopped

Bring a large pot of salted water to a boil, add pasta and cook for 8-10 minutes or until desired doneness. 

Heat oil in a deep skillet over medium flame.  Add the pancetta, sauté until brown and crispy, remove from skillet and drain on a paper towel.  In the same pan add in onion and cook until soft, add garlic and cook for 30 seconds until fragrant.  Add in the ½ cup white wine (deglazing with the wine helps loosen brown bits and flavor from the bottom of the skillet), simmer on low until heated thoroughly. Return bacon to the pan.


Meanwhile beat eggs, half-n-half and Parmesan together.  Add in parsley to the egg and cheese mixture, set aside.   

Drain pasta; add fettucine to the wine/bacon mixture in the skillet and toss to coat strands of pasta.  Remove pan from the heat and start adding the egg/cheese mixture into the pasta, tossing quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)  Season the carbonara with freshly ground pepper, chopped parsley and a sprinkle of Parmesan cheese.


Happy Eating!

2 comments:

Anonymous said...

Wow!!!!

Anonymous said...

Wow!

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