The Carbonara Manuever
Jun. 17th, 2018 11:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pasta Carbonara.
This isn't the first time I've made this recipe, but it's the first time I've made "this recipe".
1/4 lb slab bacon, diced (I used house-cured guanciale)
no garlic (Ha! I used... more.)
3 large egg yolks, slightly beaten (I used duck)
2 Tbsp butter, melted
1 Tbsp olive oil
1 cup freshly grated Parmesan cheese
1/2 cup heavy cream
salt and pepper
1 lb spaghetti or fettucini (I used vermicelli, which is my thin noodle of choice. It's hard to find these days. Did vermicelli go out of fashion or something? Angel-hair is not at all the same thing; neither is "thin spaghetti".)
Bring a ginormous pot of water to boil and cook the pasta. When al dente, drain, reserving some of the water.
Saute the bacon (guanciale) in a large, heavy skillet over medium heat until crisp with garlic.. Set aside. Beat together the egg yolks, butter, oil, cheese, and cream in a large mixing bowl, season, and toss the pasta with the sauce until thoroughly hot (but not overcooked). Stir in some pasta water if needed. Toss with the bacon and serve hot.
What worked: It was very good, if rich. I garnished with a bit of chopped parsley for color and crunch; green garlic might have worked a bit better.
What didn't: I liked the crushed red peppers of this less-rich version slightly better. Also, it was too rich to make or eat very often.
Will I make it again? Possibly.
This isn't the first time I've made this recipe, but it's the first time I've made "this recipe".
1/4 lb slab bacon, diced (I used house-cured guanciale)
no garlic (Ha! I used... more.)
3 large egg yolks, slightly beaten (I used duck)
2 Tbsp butter, melted
1 Tbsp olive oil
1 cup freshly grated Parmesan cheese
1/2 cup heavy cream
salt and pepper
1 lb spaghetti or fettucini (I used vermicelli, which is my thin noodle of choice. It's hard to find these days. Did vermicelli go out of fashion or something? Angel-hair is not at all the same thing; neither is "thin spaghetti".)
Bring a ginormous pot of water to boil and cook the pasta. When al dente, drain, reserving some of the water.
Saute the bacon (guanciale) in a large, heavy skillet over medium heat until crisp with garlic.. Set aside. Beat together the egg yolks, butter, oil, cheese, and cream in a large mixing bowl, season, and toss the pasta with the sauce until thoroughly hot (but not overcooked). Stir in some pasta water if needed. Toss with the bacon and serve hot.
What worked: It was very good, if rich. I garnished with a bit of chopped parsley for color and crunch; green garlic might have worked a bit better.
What didn't: I liked the crushed red peppers of this less-rich version slightly better. Also, it was too rich to make or eat very often.
Will I make it again? Possibly.
