Sunday, March 06, 2011

Spaghetti Carbonara [Take 1]

 Ok, so we tried this dish & thought that it was alright but not great....I made my own alfredo sauce instead of buying it & I think that may have been the problem. The texture wasn't quite what I thought it should be. I'm going to keep this recipe for now until I can try it with store bought sauce & decide whether we like it well enough to keep for future use.

{Spaghetti Carbonara}
1 (16oz) pkg spaghetti
1 (15oz) jar creamy alfredo sauce
4 eggs, beaten
1/2 lb. thinly sliced pancetta*
2 shallots, chopped
2 tsp minced garlic
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh flat leaf parsley, chopped
Cook pasta al dente & drain, reserving 1/4 cup of pasta water. Return pasta to pot & cover to keep warm. In a bowl whisk together pasta sauce & eggs. Meanwhile in a skillet over med heat brown pancetta until crisp. Reserve drippings. Place on paper towels & coarsely crumble. In the reserved drippings over med high heat cook shallots & garlic for 2-3 min, stirring occasionally. Stir in wine & cook for 1 min. Remove from heat. Return pasta pot to stove top over low heat. Add shallot mixture to warm pasta & lightly toss with tongs. Slowly add pasta sauce mixture, a little at a time, tossing pasta often to prevent eggs from scrambling. Cook for 4-6 min, or until sauce is cooked through & thickened. Add reserved hot pasta water if needed to thin sauce to desired consistency. Add cheese, parsley & pancetta. Cook for 1 min, stirring frequently. Season with salt & pepper to taste if desired. Serve immediately.
* substitute 1/2 lb. pancetta with 1/2 lb. thin sliced bacon. I didn't have quite enough pancetta so I used part bacon.
Until next time,

1 comment:

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    Have a nice time,