Friday, July 25, 2014

Carbonara in 15 Minutes

If you eat swine, I recommend this recipe for carbaonara for two reasons-- it's great for a quick dinner and easy. 

In a big pot with a lid, over high heat bring to boil water with a fat pinch of salt. 

There are certain dishes that I love to eat when they are made with lots of bacon-- carbonara, pizza for adults, and fried rice. However, an early trek to the farmers market is necessary to get the local stuff so when I do manage to buy bacon, I stash it in my freezer. 

Pull out a frozen block of bacon, hack it to bits, and brown it. You'll notice that keeping bacon in the freezer is great for chopping it.

I buy local food, but for some items are some that have no substitute-- Dececco pasta, avocados, and pomegranates. Put the pasta into boiling water and set the timer. If you use Dececco, it's always al dente when it says it will be, ten minutes for spaghetti. Add frozen peas when six minutes have passed.

Crack two eggs and place the yolks in bowl to use. Pour out the cream.

Drain the pasta, keeping some of the pasta water. Return the pasta to the still hot pan. Using a pasta scoop or two forks, mix the pasta until it is coated with the egg yolks, adding cream slowly. Season with salt and pepper. Add Parmesan cheese and toss again. Add more cream to obtain desired consistency. Serve the pasta and garnish with the cripsy bacon bits.

You might find you have an emergency worthy of this dish, regularly.


Carbonara in 15 minutes

Ingredients
Box of Spaghetti (Dececo), cooked al dente 10 minutes
Bacon, sliced (I prefer the whole package but if you've more self control half is tolerable)
Frozen Peas, 1/2 cup (optional)
Egg Yolks, 2
Cream, 1 cup
Parmesean Cheese, 1/2 cup
Kosher Salt, to taste
Fresh Ground Black Pepper, 1-2 cranks

Directions
Cover and bring a large pot of water to boil over high heat. Add pasta and cook until al dente ( has a bite when bitten), about 10 minutes.

Chop bacon. In a sauté pan, brown bacon over medium low heat. Remove from heat and drain onto a paper towel. Set aside. 

Add peas to pasta when pasta has about 4 minutes to go.

When pasta is al dente, drain pasta but not too thoroughly, save a bit of the water. Return pasta to the still warm pot. Add the egg yolks and with a pasta scoop or two forks, toss until the pasta is coated. Slowly, add cream until desired consistency is reached. 

Add the cheese and continue to toss. 

Season with salt and pepper. Adjust to taste.

Serve pasta topped with crispy bacon bits.