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Friday, May 2, 2014

Budget Friendly "Spaghetti alla Carbonara"


 





















Spaghetti alla Carbonara     Can we say "yummo"  and budget friendlyWe had some leftover spaghetti noodles in the fridge and wanted something light............This is a recipe from Tyler Florence of Food Network fame!!!  Anyway........you will be glad you tried it.  I didn't have pancetta so I trotted out the 'ol bacon.....I did make a slight change...........just before serving I added a touch of cream.....maybe 1/2 C....threw on the parsley and some extra parmesan chesse and voila!  This is a quick dish to make, is very filling.......  Definitely added to our MUST KEEP recipe notebook.  

 SERVES: 6

Ingredients:
1 Lb dry spaghetti
2 Tbsp extra-virgin Olive Oil
4 oz pancetta or bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 C freshly grated Parmigiano-Reggiano (not the green stuff in the can please!)
1 handful fresh parsley, chopped
Freshly ground black pepper
opt:  1/2 C Cream

Directions:

Tip:  Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.  

Bring a large pot of salted water to a boil; add the pasta and cook for 8-10min or until tender yet firm ("al dente").  Drain, reserving 1/2 cup of the starchy cooking water to use in the sauce if you need it.

Meanwhile, heat the olive oil in a deep skillet over medium heat.  Add the pancetta or bacon and saute for about 3 minutes, until crisp and the fat is rendered.  Add the garlic for about 1 min to soften.  

Add the hot, drained spaghetti to the pan and toss for 2 min to coat the strands in the bacon fat.  Beat the eggs and Parmesan together in a bowlS, stirring well to prevent lumps.  REMOVE the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken but do not scramble  (do this off heat to prevent the eggs from scrambling).  Add cream (opt) and if you need to thin out sauce add a bit of the pasta water.  Season the carbonara with pepper and taste for salt.  Garnish with parsley and more Parmesan.  

Enjoy!  deb


 

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