LA CREME PASTA CARBONARA, An Under Utilized Italian Classic Pasta Entree`
LA CREME PASTA CARBONARA - The fresh basil is the perfect crown for this dish
La Crème Pasta Carbonara
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Suggested Prep Tools:
· Large skillet
· Large stock pot
· Chopping board
· 2 small bowls
· Metal mesh strainer
· Measuring cups
· Measuring spoons
· Standard fork
· Pasta ladle
· Chopping knife or garlic chopper
· Pasta – I like the standard thin spaghetti noodle, but you choose if you want regular spaghetti, angel hair, fettuccini, whole wheat, rice pasta, etc. Use rice spaghetti if you prefer to go gluten free.
· 1 3/4 cup parmesan or combination Romano/parmesan grated or shredded
· 12 ounces thick bacon (or pancetta or prosciutto), cooked and crumbled
· 1 ½ cups half-n-half
· 2 whole eggs – room temperature
· 1 egg yolk – room temperature
· 3 large cloves garlic, chopped - equivalent of 2 tablespoons
· 2 tablespoons chopped fresh basil (or fresh parsley or green onions)
· ¼ teaspoon cayenne
· Dashes of salt
· * 1 tablespoon olive oil (if not microwaving the bacon)
1. Cook the bacon whole in the manner you prefer, either microwave or pan fried. If you choose pan frying, save one tablespoon of the bacon fat by pouring the fat (after it has cooled somewhat) through a metal strainer into a small bowl.
Note: I switch off between microwave and pan fried. There are benefits for both. The microwave approach is faster. The fried approach provides bacon fat if you choose to use it to cook off the garlic. You can always cook off the garlic in olive oil. I recommend cooking the bacon pieces whole rather than chopping the raw bacon first and then cooking it. Smaller pieces tend to burn when cooked in a small size.
2. *If you microwaved the bacon, in a small skillet, add one tablespoon olive oil and heat the oil on medium heat. When heated, add the chopped garlic and cook for 3-4 minutes. If you pan fry the bacon, add one tablespoon of the bacon fat to the pan in lieu of oil.
3. Place the eggs, cheese and half-n-half in a medium bowl and mix with a fork to combine well and set aside.
4. Cook the pasta according to the box directions (add a couple dashes of salt to the pot) to al dente. Drain the water and pasta in a colander.
5. Add the cooked off garlic into the empty stock pot on medium heat, then add the pasta and egg, parmesan, half-n-half mixture, and cayenne and mix to combine all ingredients well.
6. Sprinkle remaining cheese on top of Carbonara.
7. Sprinkle chopped basil garnish on top of entire dish.
The Crooked Ladle
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