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spaghetti carbonara For those of you that have never had or even heard of it before, it is spaghetti with bacon, onions, eggs and cheese. What is not to love? I
If you have made this before then you may notice that this recipe calls for wine. Traditionally this recipe doesn’t have any wine in it but I had some so I thou
Pasta is the triumph of Italy’s cuisine; its variety and infinite ways they prepare and make there pasta is different from any other. In southern Italy, which is less prosperous than the north, most pasta is machine made flour and water and sold package and dry like the spaghetti and noodles we get in the grocery stores here. In the north, eggs replaces water for a richer pasta which is usually bought fresh. It’s this sort of pasta that you can often buy in Italian food stores, or enjoy at Italian restaurants, or make yourself at home
Pasta comes in hundreds of different ways, shapes and sizes in Italy and a sizable portion of them are available here in the United States Some pasta is just boiled and served hot and sauced like spaghetti and fettucine others are stuffed like tortellini and manicotti, still some are even baked like lasagna, and some like patina are expressly for soups. Though pasta may be made from identical ingredients no two noodles taste the same, their taste differs on account of their texture and the relationship of their size to what they are served with.
The shape of the pasta often determines the sauce its to be served with, A shell holds more sauce in its crevices than a thin flat noodle and can take a thinner sauce whereas the flat noodle calls for something thicker, maybe a meat sauce instead of a simple light olive oil and garlic dressing. In Italy, pasta is never served as a side dish to any meat or fish it’s a course all its own that precedes any other. Just remember that while you are preparing your favorite pasta dish.
Enclosed is a recipe for Spaghetti Carbonara a real savory Italian pasta I’m sure you will all enjoy try it then leave me a comment on my E-mail.
You will need:
1 pound dried spaghetti
about 2 tablespoons kosher salt for pasta water
7 slices thick cut bacon, diced
1/2 onion, diced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
fresh cracked pepper
fresh chopped parsley
Bring 4-6 quarts water to boil, add salt and stir in pasta. Cook until al-dente 9-11 minutes. Strain, reserve 1/4 cup pasta water.
Meanwhile, in a large pan fry bacon until crispy. Strain on paper towel. Reserve 2 tablespoons bacon drippings.
Add onion and garlic to bacon drippings. Cook until softened, about 3 minutes. Pour wine over onions and garlic. Cook 3 minutes. Return bacon to pan.
Add pasta to pan with onion, garlic and bacon. Toss with tongs to coat. Cook until the pasta is hot and absorbs the sauce about 1 minute.
Beat together eggs and both cheeses. Slowly add a couple of tablespoons of reserved pasta water to temper the eggs. Remove the pasta from the heat. Pour egg mixture over the pasta and toss with tongs constantly until the pasta is coated. Add remaining pasta water if pasta seems dry or is sticking together.
Sprinkle with fresh cracked pepper and chopped fresh parsley. Toss once more. Serve immediately.
If you want even more cheese sprinkle some more grated Parmesan or Romano over the top. If you are looking for something to serve along side, try a nice a green salad and make the perfect accompaniments to this dish.
The Handicapped Chef, Carlton Haynes is owner of Triple H Catering and Consulting service and Daddy Gusters B.B.Q Inc. for more information E-mail us firstname.lastname@example.org