Monday, November 10, 2014

Pasta Carbonara

Disclaimer - this is more of a alfredo/carbonara hybrid dish. I am aware that truly authentic carbonara's don't have cream in them but because I got this recipe out of a book where the title of the recipe is Pasta Carbonara that is what the official name is. This beautiful pasta dish is from the new cookbook, Carmine's Celebrates (review coming later this week) by Chef Glenn Rolnick.
 
That being said, this was a super delicious and amazing recipe - my Carbonara fiend of a friend LOVED it - heck, I loved it. This recipe was very easy to follow and was very delicious - definitely keeping these in my rotation of pasta sauces! It's a great weeknight dish - it probably takes a little under 30 minutes to cook.
 
 
Pasta Carbonara - serves 4
Carmine's Celebrates
Chef Glen Roddick

 
Ingredients
3 oz pancetta - finely diced (I bought mine already diced from Wegmans - if you can't find pancetta, double the bacon)
3 slices thick-cut bacon
1 Tbsp chopped garlic
1 Tbsp chopped shallots
3 Tbsp chopped basil
2 Tbsp chopped flat-leaf parsley
1 pint heavy cream
3/4 tsp kosher salt
1/4 tsp  cracked black pepper
1 egg yolk, beaten
3/4 cup grated romano cheese
1 Tbsp unsalted butter
12 ox perciatelli (buccatini), cooked al dente
 
Directions (my comments in bold)
1. Preheat a large sauté pan over medium-high heat. Add the pancetta and cook for 2 minutes. Add the bacon and cook until both meats are brown and crisp. Transfer to a paper towel lined plate and set aside. (this is about when I put the water on to boil for the pasta)
2. Reserve about half of the rendered fat from the bacon and pancetta (discard the rest...I didn't do this as there really wasn't a lot of fat in my pan). Add the garlic and shallots to the pan and sauté until they begin to pick up some color. Add half of the basil and parsley and sauté for 30 seconds.
3. Add the heavy cream, salt, and pepper and cook until the liquid has reduced by half. At that point reduce the temperature to medium and return the bacon and pancetta to the pan, reserving a small portion for garnish. (When I added the cream I turned down the heat until medium, it took approx. 10ish minutes). Remove from heat and whisk in the egg yolk. (make sure you are constantly whisking when you put the egg yolk in so it doesn't become scrambled).
4. When the yolk is completely incorporated, fold in the cheese and the remaining basil, parsley and the butter (I actually forgot the butter but it still turned out amazing). Add the cooked pasta and toss to coat. Transfer to a large serving platter and garnish with remaining pancetta/bacon before serving.

Thoughts/Comments
-This was a pretty easy recipe to follow and it definitely a impressive recipe to share with company. As you can see, it's super easy to make pretty by just adding a little extra pancetta/bacon and herbs on top.
*Breaking news* - the leftovers (2 days old) taste good, they are a little greasy thought.
 
I was sent a copy of this cookbook for review but was not compensated for this post. All thoughts an opinions are my own. Image Map

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