Spaghetti Carbonara

I was asked last week by one of my readers for a spaghetti carbonara recipe. She said that she had attempted to make it at home and it had turned into a complete disaster. Now, before I go ahead and share this recipe with you guys, I will say that I know this reader personally and she is a fabulous cook. I highly doubt that it was a disaster but nonetheless I loved how this carbonara turned out so I wanted to share it with all of you!

I have copied the directions from bell'alimento literally verbatim because I think she hit the nail on the head. Timing is EVERYTHING with this dish. The main ingredients are spaghetti, garlic and fresh Parmesan - heaven! This dish will turn out perfectly if you just follow the directions below word for word because it is essential that each step is done while something else is cooking....you following me? Follow the steps below and you will have restaurant style carbonara at home in no time!

Source : Bell'alimento

You Will Need:

• 1 package spaghetti
• 2 Tbsp extra virgin olive oil
• 6 oz pancetta – diced
• 4 large cloves of fresh garlic -minced
• 2 large eggs -room temperature – beaten
• 1 1/2 cups freshly grated Parmigiano Reggiano cheese
• freshly cracked black pepper

Here We Go:

• Place a large pasta pot with enough water onto boil and season generously with salt
• Once water comes to a boil, add spaghetti & stir so that the pasta separates
• Cook for 8-10 minutes until al dente and reserve one cup of the pasta cooking water.
• WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes).  Reduce heat to low, add in garlic and cook for another minute (you don’t want your garlic to burn).
• WHILE the bacon/garlic are cooking crack your eggs into a small bowl & add 1 cup of cheese. Mix together and set aside.
• Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find two forks or tongs work really well for this). Take off of heat.
• To your plating bowl, add cheese & egg mixture. Transfer the pasta to plating bowl and toss well to combine. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese.

Serves 4
Happy Feasting!

Cook the Cover: Simple Pomodoro Sauce

Bon appetit's May issue is entitled "The Italy Issue" and I am in love. I have now read the entire magazine front to back and found so many recipes that I want to try. My husband and I are taking a twenty-two day trip to Europe once he graduates from business school, and Italy is the country where we will be spending the most time while we are abroad. Lucky for us, this issue also told me where the best pasta, gelato and pizza are in Rome - I was drooling while I was reading and jotting down the list.

This simple pomodoro sauce is so easy and unbelievably delicious. Bon appetit says it is "The simplest, silkiest sauce you'll ever make" and I would have to agree with them. This sauce would be great over spaghetti, ravioli or even over top chicken parmigiana.

Source : bon appetit May 2011

You Will Need:

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

Here We Go:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat
• Add minced onion and cook, stirring, until soft, about 12 minutes
• Add garlic and cook, stirring, for 2-4 minutes
• Add crushed red pepper flakes; cook for 1 minute more
• Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes
• Remove pan from heat, stir in basil sprigs, and set aside
• Meanwhile, bring water to a boil in a 5-qt. pot
• Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender
• Drain pasta, reserving 1/2 cup pasta cooking water
• Discard basil and heat skillet over high heat
• Stir in reserved pasta water to loosen sauce; bring to a boil
• Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes
• Remove pan from heat; add butter and cheese; toss until cheese melts
• Transfer to warm bowls; serve with more cheese, if desired



Serves 4
Happy Feasting!