Tuesday, January 11, 2011
Its time for a Real Carbonara
This recipe has been bastardized enough!
Pasta (Penne Rigate or Rigatoni or Spaghetti; approximately 3-4 oz per person), PALFO TIP: Use only Italian brands Barilla, De Cecco, Colavita. Barilla is the cheapest, and stock up during special offer time).
1 large egg
Black pepper (freshly grated)
Heavy cream (2-3 tablespoons)
Smoked bacon (or pancetta if you can find it; 7 to 10 slices)
Extra virgin olive oil (do not even think about attempting to cook Italian without this!). PALFO TIP: the best value for money is Bertolli
In a small pan place extra-virgin olive oil PALFO RULE: enough to cover the bottom and a little more. Add bacon, cut in small cubes. If you use american bacon (I usually remove the very white fatty bits). Add shallot also sliced thinly.
Cook on high heat for a few minutes until bacon appears cooked but not crispy. Add some white wine (a little or more depending on taste), let it evaporate for a few minutes and set aside.
Bring water to boil in a large pan. Add salt after boiling begins and then add pasta cook until al dente, and definitively do not throw it against the wall to see if it sticks!
A few minutes before the pasta is cooked beat the egg in a bowl add 1/4 of a small glass of cream to it and lots of black pepper. Place the bacon back on the high heat until it sizzles. Drain pasta and place it back in the pan on low heat. Throw egg/cream mixture over it followed immediately by the sizzling bacon/oil/shallot mixture. Switch heat off. Stir vigorously for one minute and serve with lots of grated parmesan cheese on it!
All together it won't take you more than 20 minutes
Enjoy and Happy Friday