Thursday, September 6, 2012

Puttin' the 'carb' in 'Carbonara'

You know what bothers me? All those people who whine about salmonella.

"Don't eat raw cookie dough, L.Z.! You'll die from salmonella!"

"Don't order your eggs over-easy, L.Z.! You'll die from salmonella!"

"Don't go outside, L.Z.! You'll die from salmonella!"

Okay, well, maybe not that last one...but really, people. If eating a spoonful of cookie dough is going to kill me, if dunking my toast in a deliciously runny yolk is going to yield a life-threatening illness, etc...then I'm just going to accept my mortality and keep at it.

So this recipe is for you, all you egg nay-sayers! I dedicate it to all the people who bleach their children's toys daily, who order their steaks well-done, and apply hand-sanitize after every human contact encounter.



Pasta Carbonara 

(this is also one of those recipes that requires you to just sort of wing it. For all you cooking newbies out there- I know, I know...there's a special place in hell for me....)

You'll need the following:
-Pasta (I'm going to recommend linguine and advise against using wheat pasta)
-3-4 eggs or 6-8 egg yolks
-3-4 TB heavy cream
-1 C grated Parmesan (not the stuff in the can!)
-2 cloves garlic, finely minced
-6 slices of thick bacon, diced
-Salt and Pepper

Cook pasta according to package- make sure to salt the water! While the pasta is cooking:

Whisk together 3-4 eggs with the 3-4 TB of cream and the cheese. For those of you who aren't hardcore enough to use whole raw eggs, go ahead and use double the amount of just egg yolks (6-8), as well as double the cream. Set aside

Add diced bacon to a skillet and cook through. You're looking for tender/chewy bacon here, not crispy. Toss in your garlic and saute it with the bacon for a few minutes. When the pasta is done, drain and add it to the bacon skillet. If your skillet has a lot of extra bacon grease, go ahead and drain out a few spoonfuls before adding in the pasta. My bacon was fairly lean this time around, so I didn't do any draining.

Once the pasta has been thoroughly tossed with the bacon, pour in your egg mix. Toss the pasta and egg together quickly- you want to 'cook' the eggs with the warmth of the pasta/pan/bacon, but you don't want to end up with chunks of scrambled eggs instead of a creamy sauce. When the egg mix has been fully incorporated and has formed a thicker, sauce-like consistency, season to taste with salt/pepper and serve immediately.

Just a note- I don't think Pasta Carbonara reheats as left-overs very well, so you should feel free to eat the entire pan in one go.





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