Saturday, December 21, 2013

Linguine Carbonara

Linguine Carbonara

I could ALMOST be a vegetarian if it weren't for bacon.  My kids will eat almost anything with bacon.  Needless to say they love this pasta.  I LOVE this pasta!   My son Timothy has been asking me to make this for days!  It’s the best carbonara, ever and totally packed with flavor.  My husband requested a lighter version, so I've replaced the majority of cream with starchy pasta water and cut the amount of eggs in half, and truthfully, I like it on the lighter side!  So you can feel better about eating this too!  I like to add some sauteed asparagus and or mushrooms for a fabulous variation. 

16 ounces bacon, sliced across the grain into half inch pieces
4 cloves garlic, minced
1 white or yellow onion chopped
3 eggs
¼ - 1/2 cup cream or half and half (depending on the richness you desire)  
3/4 cup reserved pasta water from pot of cooked linguine
½ teaspoon salt
several grinds of fresh ground pepper
2 teaspoons chicken or vegetable bouillon granules (or 2 cubes, crushed)
1 1/2 cups super fine grated Parmesan cheese, divided (gourmet or Kraft style)
1 lb. linguine pasta, cooked according to package directions

First, cut block of bacon across the grain into 1/2 inch slices.  Chop onion.  In large saute pan, saute bacon and onions in 1/2 cup water until bacon is browned and crisp and onions are soft. Bring a pot of water to boil.  Add salt and a little oil to the pot.  While bacon is cooking, in medium bowl whisk together eggs, cream, 1 cup Parmesan cheese, salt, pepper and bouillon granules.  Cover and let stand and come to room temperature, while bacon cooks.  Cook linguine according to package directions and reserve 3/4 cup pasta water.  Add pasta water to egg mixture. When bacon is browned and crisp, stir in garlic and sauté a minute or two.  Add bacon mixture to egg mixture and whisk together.  After draining hot pasta, return pasta back to the pot and place pot back on burner set to low.  Pour egg and cream mixture on pasta and gently toss.  Heat thoroughly for a minute or two which will cook the egg mixture just enough.  Pour into large pasta serving bowl and garnish with ½ cup grated Parmesan cheese if desired.. Or make pasta nests by placing a large serving fork into pasta and twirl up a serving using a large serving spoon to help balance the tines of the fork. Gently place pasta nest on dinner plate and lift fork out of pasta nest.  Add some fresh ground pepper and serve immediately.  Pass additional Parmesan cheese around the table.

Pasta nests make a great presentation.

No comments:

Post a Comment

Blog Design by Caked Designs