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.
- 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
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.