Wednesday, March 25, 2009

Amo Carbonara

Oh what a wonderful dinner we had last night. I stood in the middle of the grocery store last night contemplating frozen pizzas....I know, I know...pathetic. I was so tired and on a limited time restraint. I was there to pick up bananas and yogurt and figured that I would cast myself into frozen pizza shame. Oh, but you know me better than that. My dinner epiphany came and I rushed home to make a splendid dinner of Carbonara. Such an easy comforting meal. Even grandma (who absolutely detests garlic...so she thinks....I use it almost daily and she never has caught me) loved the dish. And so, I share it with you. Now, I will commit blasphemy so please just bear with me - I didn't have any white wine in the house, so I used beer...I'm not Italian so I am not ashamed. I also used a vegetable/yogurt margarine instead of butter (I have to watch cholesterol/fat in my house. And speaking of that-if you have to watch that as well, use egg beaters in place of the eggs.
I hope you enjoy!

Carbonara

1 lb. capellini
3 eggs
1/2 lb. bacon, or pancetta, or proscuitto, chopped
1/4 cup parsley
1/3 cup Parmesan
1 medium onion, diced
3 cloves garlic, minced
1 cup white wine (I used beer)
1 1/2 cup chicken stock
5 Tablespoons butter (I used margarine)
1 cup frozen peas
Gruyere
salt and pepper to taste
chili flakes




In a heavy saucepan, combine the onion, bacon, and garlic. Cook over medium heat, until golden and the onions are translucent.




Meanwhile, cook the pasta. Remember that capellini only needs to be cooked for about 5 minutes.

Remove the mixture from the pan and set aside.

In a bowl, mix the eggs and Parmesan together until smooth and creamy.

Deglaze the pan with the white wine and simmer until 1/2 the liquid cooks down.

Next add the chicken stock and cook down till about a cup and half of liquid is left in the pan.


Drain the pasta, but do not rinse it, rather add it directly to the simmering liquid. Toss in the parsley and peas.

Add the butter, bacon, onion, and garlic. Lastly, add the egg mixture and salt and pepper. Toss aggressively, to combine the egg evenly throughout the hot pasta. If you want to kick it up a bit, add some pepper flakes to your preference.







Serve immediately with warm crusty bread. Yummy!

No comments: