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Posts Tagged ‘Carbonara’

Spaghetti Carbonara

A sort of carbonara-style dish but far from authentic. It’s tasty though, and we get requests for this version so we’ll keep making it.

Wine Suggestion: We opened a bottle of the Colterenzio Pinot Bianco from Alto Adige/Südtirol for our guests and it went very well. If in doubt we try to choose a wine similar to the origin of the food; a good rule if you’re stuck.

Spaghetti with Mushrooms, Bacon & Cream – serves 4

  • 350g spaghetti
  • 150g unsmoked streaky bacon, cut across into very thin strips
  • 3 tbsp olive oil
  • 150g small chestnut mushrooms, quartered
  • 2 garlic cloves, crushed
  • 2 large eggs, beaten
  • 85g Parmesan cheese, grated
  • 4 tbsp double cream
  • 1 tbsp chopped flat-leaf parsley

Cook the pasta in lots of boiling salted water according to the time indicated on the pack.

Meanwhile, heat a large, deep, non-stick frying pan and fry the bacon over a low heat until the fat starts to run. Add 1tbsp of the olive oil, increase the heat, and keep cooking for another 3-5 minutes or until crispy. Remove with a slotted spoon and drain on some kitchen paper.

Add the remaining 2 tbsp of oil to the same pan, then add the mushrooms and garlic and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside.

Combine the eggs and most of the Parmesan in a small bowl (reserve enough cheese to sprinkle over at the end). Season well with salt and black pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a cup of the pasta cooking water, then drain.

Tip the spaghetti into the warm pan with the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and about 120ml of the reserved pasta water. Use some tongs to toss the spaghetti with the other ingredients.

Divide the spaghetti between 4 warm bowls and scatter over the parsley, reserved Parmesan and some more black pepper.

(Original recipe from Mary Berry Cooks the Perfect, DK, 2014.)

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Courgette Carbonara

We are getting close to the last courgettes for the season and what a way to celebrate this humble vegetable … delicious!

Wine Suggestion: We drank an Aligote from Jean Fournier in Burgundy. Aligote is completely underrated and we don’t see it often, but this example shows why we should: fresh, rich and full of fruit but with a core of crisp acidity and earthiness that makes it sing alongside the eggy cream, add layers to the pancetta and parmesan and make the courgettes even more silky.

Courgette Carbonara – serves 6 generously

  • 6 medium green & yellow courgettes
  • 500g penne pasta
  • 4 large egg yolks
  • 100ml double cream
  • 2 big handfuls of freshly grated Parmesan cheese
  • olive oil
  • 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardons
  • small bunch of fresh thyme, leaves picked and chopped

Bring a large pan of water to the boil.

Halve and quarter the courgettes lengthways. Discard any fluffy bits from the middle and slice at an angle into similar sized shapes to the penne. If you have small courgettes you can just slice them finely.

Cook the penne according to the pack instructions.

While the pasta is cooking, put the egg yolks into a bowl and add the cream and half the Parmesan. Mix with a fork. Season lightly and set aside.

Heat a very large frying pan, add a splash of olive oil and fry the pancetta/bacon until dark brown & crispy. Add the courgette slices and a very generous grind of black pepper. Add the thyme leaves, and stir to make sure the courgettes are well coated with the bacony oil, then fry until turning lightly golden and starting to soften.

Drain the pasta and reserve the cooking water. Immediately toss the pasta into the courgette pan, then take off the heat and add a ladleful of the reserved pasta water and your creamy sauce. Stir together quickly but don’t put back on the heat.

Add the rest of the Parmesan, and a bit more cooking water if needed, to give you a silky sauce. Taste for seasoning and serve immediately.

(Original recipe from Jamie at Home by Jamie Oliver, Penguin, 2007.)

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This is delicious but very rich, plus a little goes a long way! We found this a really good twist on a classic.

Carbonara Cabbage – serves 8

  • 1kg Savoy cabbage, finely shredded
  • 12 rashers streaky bacon, chopped small
  • 2 cloves of garlic, finely sliced
  • 250ml single cream
  • 50g Parmesan, grated

Cook the cabbage for 10 minutes in a large pan of boiling salted water. Drain and keep warm.

Meanwhile, fry the bacon in a large frying pan for 7-8 minutes or until crispy, adding the garlic for the final few minutes.

Mix the cream and Parmesan in a bowl with some black pepper. Add the cream mixture and the cabbage to the bacon pan and toss everything together really well. Warm through for a few minutes before serving.

(Original recipe from BBC Good Food)

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El Bulli Carbonara

Some of our Italian friends will tell us off for using cream, but we thought this recipe from Ferran Adrià was delicious. We cooked this for two but you can also make it for 6, 20 or even 75 people! We’ve given the quantities here for 2 and for 6 people.

Tagliatelle Carbonara – to serve 2 (or 6)

  • 120g (360g) smoked streaky bacon
  • 1½ tbsp (6 tbsp) olive oil
  • 200ml (600ml) whipping cream
  • 600ml (1.8 l) water
  • 1 tsp (1 tbsp) salt
  • 200g (600g) egg tagliatelle
  • 2 (6) egg yolks
  • 40g (150g) Parmesan cheese, grated

Remove the rind and cut the bacon into small strips. Put a large saucepan over a low heat, then add the oil and bacon. Fry gently for 10 minute or until the bacon has browned.

Reserve one-eighth of the cream and add the rest to the bacon. Simmer for 20 minutes. Season well with salt and pepper before removing from the heat.

Bring the water to the boil, add the salt, and cook the pasta according to the pack instructions.

Whisk the egg yolks together with the reserved cream.

Drain the pasta and return it to the pan. Add the bacon cream to the pasta.

Stirring constantly, add the egg yolk mixture. The eggs will thicken a bit and will coat the hot pasta.

Serve with the Parmesan.

Wine Suggestion: The key to pairing this dish is to provide both acidity and texture in a medium weighted wine. There are some fascinating southern Italian white wines that have been macerated on their skins that may suit, or in contrast an oaked Sauvignon Blanc from the Loire would also work well. If you feel like a red go for a lighter, young and unoaked red made from Cabernet Franc or a blend that includes Sangiovese.

(Original recipe from The Family Meal: Home cooking with Ferran Adrià, Phaidon, 2011.)

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Sausage Carbonara

A mid-week treat that tastes creamy, silky and flavoursome. The kick of lemon in this gives it a light touch too. Plus it is quick to make 🙂

Serve with a glass of Nebbiolo.

Enough to feed 4 people:

  • 4 Italian sausages
  • olive oil
  • 4 slices thick cut pancetta, chopped
  • 500g dried linguine
  • 4 large egg yolks
  • 100ml double cream
  • 100g grated Parmesan cheese
  • zest of 1 lemon
  • sprig of flat-leaf parsley, chopped
  • extra-virgin olive oil

1. Slit the sausages and pull out the meat. Roll it into little meatballs with wet hands.

2. Put a big pan of salted water on to boil for your linguine and cook for as long as it says on the packet.

3. Heat a glug of olive oil in a big frying pan and fry your meatballs gently until they are nice and brown. Add the pancetta and cook for another couple of minutes until it’s golden too.

4. Get a big bowl and put the egg yolks, cream, half the Parmesan, lemon zest & parsley in it and stir together.

5. When the pasta is done drain it but keep a little bit of the cooking water. Throw it back in the pot and stir in the creamy mixture right away. Add the sausage mixture and toss together. The sauce should be smooth and silky – if it starts to clag a bit just add some of your reserved pasta cooking water.

6. Sprinkle over the rest of the Parmesan and drizzle with a bit of extra virgin. Add a bit of pepper if you like.

Original recipe from Jamie’s Italy.

 

 

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