Savoury Sunday: Pasta Carbonara

Vineyards in the Italian wine region of Tuscan...

Vineyards in the Italian wine region of Tuscany in mid November. (Photo credit: Wikipedia)

I really had fun putting this post together for you. Be sure to scroll down and play the Louis Prima/Keely Smith tune to get you in the mood.

Pasta Carbonara is one of my favourite Italian dishes. It’s easy to make, delicious and satisfying. There’s nothing like this simple, comfort food to accompany a shared meal with great friends or a cozy lover.

Finish up this rich dish with a nice light lemon gelato.

You can’t possibly  have a civilized meal without including some wine and music.

Experts have suggested everything from sweet Riesling to dry Syrah. Is that possible?!  Personally, I abide Billy Munnelly’s philosophy about wine; drink what you enjoy within your budget.

I tried Porcupine Ridge Syrah from South Africa (because that’s what I had in the house). You may also try a classic Italian wine to go with your rustic Italian Carbonara; Citra Montepulciano D’Abruzzo.

For music, it has to be Louis Prima and Keely Smith. I’m Queen of nothing if I’m not Queen-of-Over-The-Top. ( I’ve included a link for your listening pleasure just below the recipe.)

I hope you enjoy this week’s Savoury Sunday.

Ingredients

  • 1 pound pasta, such as spaghetti or rigatoni
  • 3-4 tbsp. olive oil (enough to coat bottom of pan)
  • 1/4 pound chopped pancetta, or traditional bacon if you don’t have pancetta
  • 1/4-1/2 cup frozen or fresh peas
  • Red pepper flakes to taste ( I use 1/2 tsp – 1 tsp)
  • 4 pressed cloves garlic
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • 1 cup freshly grated Romano cheese

Method

1) Put a large  of water on to boil. Add a liberal  amount of salt and the pasta. Cook to al dente (8-10 mins)

 2) Heat  a large pan over medium heat. Add the  olive oil and pancetta/bacon

3)  Brown pancetta 2 minutes. Add red pepper flakes,  garlic, peas  and cook a few minutes more

4) Add wine and stir up all the pan  drippings.

3)In a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water.

(This tempers the eggs and keeps them  from scrambling.)

4)  Drain pasta well and add it directly to the other ingredients in the pan

5) Pour the egg mixture over the pasta. Toss rapidly to coat the  pasta without cooking the egg.

6) Remove pan from heat and add 3/4 cups of  cheese.

7) Season with  lots of pepper, and salt to taste.

8) Continue to toss and turn the pasta for a few more minutes  until it soaks up egg mixture and it thickens.

9) Add extra cheese for garnish.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s