Thursday, October 7, 2010

Linguine alla Carbonara

Thehave made the playoffs!!! This is very exciting news for the Bay Area and calls for a celebration. They play in their first playoff game for the first time in 7 years on Thursday, October 7th at 6:30pm and to celebrate I'm going to make a deliciously tasty dish that is saved for special occasions, well at least for me it is. I'm making Linguine alla Carbonara. My version isn't awful for you, I use whole wheat pasta, it doesn't have cream or butter but it does have eggs and lots of Parmesan cheese (ehh give and take right?). I add some vegetables also, and today I used bacon rather than pancetta because I had it in my fridge. I did tweak it a bit by adding some lemon zest at the end because, well, it sounded delicious and I had some lemons from my parent's lemon tree.

Linguine alla Carbonara

(2 dinner portions)

1/2 pound of whole wheat linguine pasta
3 cloves of garlic, minced
1 shallot, thinly sliced
1/2 cup frozen peas
3 slices of bacon, chopped into slices or 1/3 cup of pancetta
1 egg plus 1 egg yolk
3/4 cup Parmesan cheese, freshly grated
salt and pepper
pinch of red pepper flakes
zest of 1/2 a small lemon

In a large pot, bring a lot of water to boil. Salt the water with 1/3 cup of salt (a nice big handful) and place the pasta in the water, stir to make sure they don't stick to one another.

In a bowl, take the egg, 1/2 cup of the graded Parmesan and some freshly ground pepper, and whip together for a few minutes. Make sure there are no lumps in the egg mixture. *If you want you can add a splash of cream to make it extra creamy.

In a saute pan, add the bacon or pancetta on medium low heat and render the fat from the bacon. When the bacon is cooked and crispy, take out with a slotted spoon and set aside.

In that same saute pan, add the garlic and shallot and saute on medium heat till the shallot is tender and translucent. Add some cracked pepper, red pepper flakes, and frozen peas (it's going to be salty from the bacon so hold off on the salt for now) and stir to combine. When the pasta is almost done, add it to the pan with 1/4 cup of the cooking liquid. Turn off the heat and wait 1 minute. Add the egg and Parmesan mixture and quickly toss everything together making sure the eggs don't scramble but thicken a bit. Add the rest of the Parmesan cheese and the lemon zest and combine everything one more time. Taste for seasoning.

Garnish with some flat leaf parsley and some basil. FYI I'm enjoying this right now.

No comments:

Post a Comment