It's recipe Thursday. Be sure to check out the kitchen tip for the week as well. This is a recipe for Pasta Carbonara. If you've never had this, try this recipe. It's so easy and so delicious. It's great when you've forgotten to take something out of the freezer for dinner.
1 pound pasta: (short ridged pasta works best, rigatoni, penne rigata or rotini)
1/4lb pancetta or bacon
1 tsp crushed red pepper flakes
1/2 cup white wine
1/2 cup heavy cream (room temp)
2 large egg yolks
5 garlic cloves chopped or pressed
handful fresh flat leaf parsley chopped
Cook pasta according to package directions
Heat a skillet over medium heat. Add the oil and pancetta (or bacon)Let cook for a couple of minutes then add the red pepper flakes and the garlic and cook 2-3 minutes.
Add the wine and deglaze the pan,stirring up all the bits on the bottom.
Drain the pasta (reserve one ladle of the pasta water before draining.)
In a separate bowl, beat the yolks and then add the cream.
Add the hot pasta to the bacon mixture in the skillet.
Add the egg and cream mixture and toss quickly together. It is important to toss the pasta quickly with the cream so that the eggs and cream don't curdle.
You can also add some of the reserved pasta water to the pasta mixture to keep it from being to thick.
(Also, be sure to check back later, I hope to post another layout and a card)