Wednesday, August 15, 2007

Carbonara Pasta

For those of you who think I'm all about the health food, thesedays, this oughta abed your fears. Originally created as a breakfast for Italian laborers, without cream, this pasta has evolved to be a creamy sensation. I had it at my friend Ben's house for lunch a couple weeks ago and it hit the spot in ways I never imagined possible. Mine turned out so delicious and not too greasy for how much fat is in it. There's probably a way to make it more healthy, but why bother?
Prepare (for 2 servings):
-Dice half an onion
-Crush 2-4 cloves garlic
-1-2 chopped chili peppers (optional but I like my spice)
-Cut 2-4 strips of bacon (you should end up with around 1 cup)-Lightly beat 1 egg -Prepare 1/4 cup whole cream
-A handful of pasta... fettuccine works best for this but I only had spaghetti
-Seasonings: fresh/dried basil, crushed red pepper, Parmesan
-Set water to boil, add pasta, cook til al dente, drain, rinse in cold water, set aside (this should be done while cooking the sauce)
-In a big, deep fry pan or a wok, add a bit of olive oil and a couple pieces of butter (you read that right; the olive oil stops the butter from burning), medium heat-Add crushed garlic and fry for 1 minute
-Add onion and bacon and fry for about 10 minutes or until bacon starts to crisp-Lift pan off heat, lower heat to medium-low, and add cream (otherwise cream may burn)
-Mix, simmer for about 5 minutes, turn off the heat-Throw in pasta, mix for about 3 minutes-Throw in egg, mix thoroughly for 30 seconds, then serve
-Garnish with basil, crushed red pepper, Parmesan, salt to taste
-While it may be heresy, I think this dish would only benefit from broccoli. I'd steam it lightly and add it with the pasta in the cream.
-If you like bacon even crispier, chuck it in a minute or 2 before the onion. Also, I used red onion and you might get a better taste with yellow onion or shallots
-As this is Italian, a nice pancetta would be even tastier than bacon, presumably

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