It's been almost a year since I last posted, in the meantime I have attempted writing two posts, gotten a spectacular camera, an even better computer, and some delightful up close filters for said camera.
I just uploaded 14 photos and it only took 24 minutes as apposed the 3 HOURS it would take before.
I'm thrilled! So here's hoping attempt number two of blogging will get me back on that horse!
Today we are going to make some delicious Pasta Carbonara!
This is such a fabulous meal that comes together in under 30 minutes, Rachel Ray be damned!
This recipe was given to me by a co-worker after explaining my frustration with failing miserably multiple MULTIPLE times at making one of my family's favorite dishes.
This is a nontraditional carbonara because it is made with cream while historically accurate carbonara is managed without it, somehow... magically.
First things first, bring a large pot of water up to a boil, once boiling add a couple generous pinches of salt and throw in your pasta. I usually do about three servings worth of pasta so Brian and I can enjoy dinner and I can still have leftovers the next day. The original recipe calls for a whole pound of Pasta but I like a little more sauce in my pasta to sauce ratio.
Start off by melting 1 T of butter and 1/4 cup of olive oil in a large saute pan.
Dice up one yellow onion, and open two 3 oz. pancetta packages. Toss those two in the hot pan and saute till the onions are soft and the pancetta is nice and crispy.
I got this pancetta at our HEB it can either be sold by the pound in the deli area or found prepackaged like this by the refrigerated fresh pasta, pesto, and prepared pizzas.
Mmmmmm Bongiorno you delicious cousin of bacon...
While the pancetta and onions are getting nice and happy in the skillet, separate three eggs and reserve the yolks.
Grate 1/2 cup of Parmesan cheese (DO NOT USE THE FAKE PARM IN THE GREEN TUBE, I'll KNOW AND I'LL FIND YOU) and add that into the yolks.
Followed by a 1/2 cup of heavy cream.
Whisk these together and add about a 1/4 tsp black pepper.
Once the pasta is cooked to al dente, and drained, pour the pasta into the pan containing the onion mixture. Take this pan off the heat, then pour the cheesy yolk mixture over the pasta and toss with tongs to combine everything!
The residual heat from the pasta and onions will cook the yolk mixture into this insanely delightful, lusciously creamy, spectacular dinner.
Feel free to add a touch more salt, pepper or parmesan.
Sweet fancy....
This is man getting food ladies.... I'm just saying
Or men.... this is lady getting food....
Or perhaps just Lauren getting food... I digress...
Hello Lovely
Mrs. Weber's Wonderful Pasta Carbonara
3/4 lb - Pasta
6 oz. - Pancetta
1 - Medium sized yellow Onion
3 - Egg Yolks
1/2 cup - Shredded Parmesan
1/2 cup - Heavy Cream
1/4 tsp - Black Pepper
