Wednesday, November 2, 2011

Spaghetti (er, Fettuccine) alla Carbonara

This is part deux (or perhaps "part due" would be more appropriate) of my pasta adventures this past weekend.


In case you don't know much about Spaghetti Fettuccine alla Carbonara, the eggs are raw when they are added to the pasta; the heat of the pasta cooks the eggs so you end up with a creamy sauce.  It's absolutely divine!  (Although now that I think about it, I think there was an episode of MasterChef where there was a big argument about whether you use fresh or dry pasta to make carbonara... and the Italian chef said you always use dry pasta.  Ah well.)


Other than the fact that this tastes fabulous, the best thing about this recipe is that it's really quick to make!  Once the water has boiled, the whole thing comes together in about 15 minutes.


Gather your ingredients.  Put a large pot of water on the stove to boil.



While you're waiting for the water to boil, prepare your ingredients.  The steps in this recipe need to be coordinated pretty quickly, so it's probably a good idea to set up a true mise en place.  (Mince garlic, chop bacon, chop parsley, grate cheese, and crack/beat eggs.)



Add a couple of tablespoons of olive oil to your pan.  Once it's hot, add the chopped bacon.  Cook, stirring frequently, until brown and crispy.  Once the water is boiling, add a heavy pinch of salt.



Once the bacon is nice and brown, push it to the side of the pan.  If your pan looks REALLY greasy, you may want to pour off some of the extra bacon grease, then add your chopped garlic to saute in the rendered bacon fat.  (Mmm... garlic in bacon fat...)



AT THE SAME TIME, add your pasta to the water.  The garlic AND the pasta only need to cook for about 2 minutes.



Once the pasta is cooked, fish it out with spaghetti tongs and toss it directly into the bacon/garlic mixture.  Toss the pasta around so that it's thoroughly coated in bacon fat so the noodles don't stick together.



Add the eggs to the cheese...



...and mix thoroughly.




Add the eggs/cheese to the pasta/bacon/garlic and toss.  If the sauce looks really thick, add a some of the starchy pasta water (about 1/2 c. at a time) until the sauce has thinned out.


Season to taste with salt & pepper.  Plate, then garnish with chopped parsley and extra cheese.  Devour, then die of happiness.






Easier to read instructions:




Spaghetti Fettuccine alla Carbonara


Ingredients:
1/2 lb (??) fresh pasta (I used about 2/3 of the pasta I made in this recipe.)
Olive oil
1/2 lb bacon or pancetta
3-4 cloves of garlic, minced
2 eggs
1 c. parmesan cheese (grated)
salt
pepper
parsley



Gather your ingredients.  Put a large pot of water on the stove to boil.  While you wait for the water to boil, prepare your ingredients--chop bacon, mince garlic, grate cheese, beat eggs, chop parsley.


Add a couple of tablespoons of olive oil to your pan.  Once it's hot, add the chopped bacon.  Cook, stirring frequently, until brown and crispy.  


Once the water is boiling, add a heavy pinch of salt.


Once the bacon is nice and brown, push it to the side of the pan.  If your pan looks REALLY greasy, you may want to pour off some of the extra bacon grease, then add your chopped garlic to saute in the rendered bacon fat.  AT THE SAME TIME, add your pasta to the water.  The garlic AND the pasta only need to cook for about 2 minutes. 


Once the pasta is cooked, fish it out with spaghetti tongs and toss it directly into the bacon/garlic mixture.  (If you drain the pasta, keep about 1 c. of pasta water for later.)  Toss the pasta around so that it's thoroughly coated in bacon fat so the noodles don't stick together. 


Add the eggs to the cheese and mix thoroughly.


Add the eggs/cheese to the pasta/bacon/garlic and toss.  If the sauce looks really thick, add a some of the starchy pasta water (about 1/2 c. at a time) until the sauce has thinned out. 


Season to taste with salt & pepper.  Garnish with chopped parsley and extra cheese.  




Inspiration: Spaghetti alla Carbonara





No comments:

Post a Comment