Tuesday, October 25, 2011

on pasta carbonara.

i'd like to think that the one benefit you can get out of reading this old thing is that i have an italian mother. and through my italian mother can come lots of italian recipes and tips.
i'd *like* to think that. it's not true, but whatevs. i'll keep thinking of it.
so i present to you, pasta carbonara, based off of this (old standard around here) food and wine recipe. the typical cast of characters are found below.
and the starring guest: a cup of cream. traditional pasta carbonara is not made with cream. ever. ev. ah. so we're getting weird here by adding it in. and also upsetting my mother. killing two birds with one stone. but i wanted to rebel and try a carbonara with cream, so without further ado, let's saute pancetta.
pancetta, or any thinly sliced meat (prosciutto, mortadella, etc.), is very hard to cut into cubes. trader joe's sells cubed pancetta - look for it at your local grocery store. if it's nowhere, just buy normal bacon and cube that. while still a bit frustrating (fat doesn't cut cleanly like muscle, and most of bacon is fat), it's much easier to cut since it's thicker, vs. a thin slice of pancetta. also, ask your butcher for help. in case you didn't know, your butcher is your best friend. use him or her extensively for help or questions. best. resource. ever.
now, let's get creamy after adding the garlic and shallot. i know. exciting stuff. keep it in your pants people. (also, i used linguine because i had no bucatini. bucatini is basically a hollowed out piece of spaghetti, so any thicker noodle will do). 
and then the finished product. with a cream-based sauce it's important to keep, and add, those few tablespoons of pasta water (we've talked about the starch left in pasta water and how it helps). mix the pasta in the skillet with cream, than transfer to the large, empty pot in which you cooked the pasta. add in water, yolks, parm and pepper - swirl with vigor. then, when you spoon it out into bowls or plates, leftover sauce that couldn't find it in itself to stick to a noodle is left behind. this creates a non-soupy plate of of pasta, in case you were worried about adding in the pasta water.
and now you have the best dinner ever. pasta carbonara is a great, old school, heart-warming recipe to try in the depths of winter. and if i'm making it in october, imagine what i do in february.

12 comments:

  1. Aaaaahhhhh yummy! You are so right, this is a perfect heart-warming winter dish!

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  2. I tend to order pasta carbonara when at a restaurant, but I've never tried to make it myself. Which is weird because I'm always making pasta, pasta and more pasta. This is definitely a recipe to to keep in my pocket.

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  3. This looks really good! I've never made pasta carbonara but we love pasta around here, so I need to try it!

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  4. Oh. My. God. This looks AMAZING. Thanks for sharing. I have a brand-new package of peppered bacon that might work for this dish. I will try it and report back. xo.

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  5. colleen, this looks delicious. can you invite me over for dinner?

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  6. nicole - yes. that will work perfectly. report back, please!

    shannon - yes, and yes. if you promise to bring behr.

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  7. This looks like a good recipe for Mike to make for me. I'll pass it along. :)

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  8. this looks so delicious love your blog im folower <3

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  9. I love pasta carbonara. And past bolognese! And pasta in general. Goodnight nurse. I'm hungry now.

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  10. I love pasta carbonara...oh this looks so yummy!!

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