January 10, 2012

Pasta Carbonara

     Hello!  It's Recipe Tuesday and Pasta Cabonara comes from the October issue of Woman's Day magazine.  This is a much lighter version of the Italian favorite, it's definitely not as creamy as the dish that comes to mind when you think of Carbonara but still full of flavor. 
     Aaron was once again the chef and does have a few tips... He strongly recommends splurging for a small block of Parmesan cheese; the bagged cheese is no where near as good as freshly grated Parmesan and is well worth the extra 5 mintues of prep.  A great addition to this dish?  Fresh or frozen peas.

 Pasta Carbonara
  • 12 oz linguine
  • 3 egg yolks
  • 1/2 cup grated Parmesan cheese
  • 7 slices bacon cut in 1/4" pieces
1. Cook pasta according to package directions.   Reserve 3/4 cup of the cooking water and drain the pasta.

2. Meanwhile, whisk together egg yolks, Parmesan cheese and 1/4 tsp salt & pepper.  Gradually whisk in 1/4 cup of the warm reserved cooking water.

3. Cook the bacon in large skillet over medium heat until crisp, 8-10 minutes.  Add pasta to skillet and toss to coat.

4. Transfer pasta and bacon to the bowl with the egg mixture and toss until noodles are coated.  If mixture seems dry, stir in additional reserved pasta water, 2 tbsp at a time.  Serve immediately and sprinkle with additional Parmesan cheese.

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