"Hmmm, two pasta recipes in a row?" you say. You must say that because you haven't been following every post and don't already know from the previous post that I accidentally-on-purpose bought too much tortellini at the store. While Carbonara is most often made with long, slender pasta like spaghetti, linguine, fettucine, etc.....well, I had to do something with that tortellini! I therefore give you use #2 for cheese tortellini you need to use up--Carbonara.
Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will appear to not be cooked. We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe. The eggs are tempered, which essentially means that they are not raw, but sorta look that way still. I promise it is delicious. But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance. Now you may consider yourself re-assured, my friend, and move on with this amazing recipe.
INGREDIENTS
DIRECTIONS
Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will appear to not be cooked. We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe. The eggs are tempered, which essentially means that they are not raw, but sorta look that way still. I promise it is delicious. But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance. Now you may consider yourself re-assured, my friend, and move on with this amazing recipe.
INGREDIENTS
- 20 oz fresh cheese torellini
- 1 cup pasta water
- 4 large eggs, room temperature
- 1 cup freshly grated parmesan cheese (use the real, off-the-block stuff, ya'll, no cheatin'!)
- 8 slices bacon, chopped (you can use pancetta, but I have too many kids to spend that kind of money and then have them only eat half of what they take)
- 8 cloves garlic, minced
- 1 shallot, diced
- 2 Tbs fresh parsley, chopped
- 2 Tbs fresh basil, chopped
- salt and pepper to taste
- fresh spinach or asparagus
DIRECTIONS
- Bring large pot of water to a boil. While water heats up, add eggs and parmesan cheese to a small bowl and whisk to combine. set aside
- Add chopped bacon to a large, hot skillet, and cook until crispy. Remove bacon to a paper towel-lined plate, but keep the grease in the pan!
- Salt your boiling water. {BEFORE you cook your pasta, I want you to remember that you are going to SAVE 1 cup of the water in which you have cooked your pasta. DON'T dump it all out by accident and then regret that you ever looked at this blog and decided to try this recipe. I don't want you to feel the pain I have felt. We are friends after all.}
- Now, add pasta and cook to package directions (usually only takes 2-3 minutes!). Ladle out one cup of water to a small bowl of it's own, then drain your pasta completely.
- Add shallot and garlic to the pan full of delicious bacon grease. (You know it's delicious.) Cook about 1 minute, stirring constantly, then add in 2-3 handfuls of spinach and stir 2 more minutes; don't let it burn!
- You need to move fast here: having your whisk ready to beat like crazy, slowly pour 2 Tbs of your reserved pasta water into the EGG mixture, whisking like a kitchen aid at 10 speed until the 2 tbs are incorporated. This is how you temper the eggs. They should not look scrambled. If they are, you need to try again. Mixing really well as you pour is the trick.
- Turn off skillet, add drained pasta to skillet, then add the tempered egg mixture slowly, tossing to combine. Add more of that reserved pasta water until you reach DSC (desired sauce consistency--I just made that up).
- Season with salt and pepper, sprinkle with bacon pieces, and toss together one more time.
- Serve right away with extra parmesan on top, and a sprinkle of basil/parsley. And maybe even a few red pepper flakes if you love heat like I do.
Comments