Monday, August 27, 2012

After a long hiatus....

I return.  Sorry for being away for so long, but we had some personal family business (on each side of my hubby's and my own) that needed to be attended to as soon as school let out for the summer... When bad news rains, it seems to pour!!  I think we have most all of it sorted out by now, but there's still a potential that we may have to leave again for (this time) a much shorter spell.

I have a recipe for you today, but no pictures!  Sorry about that... I haven't made this one in so very long.  Will try to get it done later this week and post the pics for your enjoyment!

Carbonara with Bacon (or Pancetta)

4 eggs, lightly beaten
2 cups heavy cream
1 cup grated Parmesan cheese
16 oz of your favorite pasta or gnocchi
1 Tbsp olive oil (or bacon fat)
1 onion, chopped
1/2 lb sliced pancetta or bacon, chopped
1/2 tsp ground nutmeg
1/2 cup pine nuts, toasted
1/2 tsp salt
1 tsp black pepper
3/4 cup chopped Italian flat leaf parsley
1/2 cup grated Parmesan cheese
1 cup mushrooms, sliced (optional)
1 cup fresh spinach, chopped (optional)

  • Whisk together the eggs, cream, and 1 cup Parmesan cheese in a bowl.  Blend thoroughly, and set aside.
  • Cook pasta until al dente.  Drain pasta, then return to pot (off the heat), and cover to keep warm.
  • Meanwhile, in a large skillet, cook pancetta or bacon over medium heat until browned, tossing with nutmeg.  Drain on paper towels.
  • Using the same skillet, add the onion and (optional) mushrooms and cook until onion is transparent, about 8 minutes.  Remove onion from skillet; place in a bowl, and cover to keep warm.
  • Combine pasta / gnocchi, onion, pancetta / bacon, pine nuts, salt, pepper, and (optional) spinach in the same large skillet over low heat.  Slowly stir in the egg-mixture, tossing gently so the eggs don’t scramble.  Cook until just heated through.  Remove from heat and toss with parsley, and remaining 1/2 cup Parmesan cheese.  Serve immediately.

    Serves 6

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