Pasta alla Carbonara

Pasta alla Carbonara is an authentic Italian dish that is very simple to make with a small number of ingredients ( a great way to use leftover breakfast foods!).  The final result has a complex and rich flavor, and is comparable to the familiar American classic, Mac n Cheese.  The sauce is mainly comprised of raw eggs yolks and Parmesan cheese, which are tempered with some of the seasoned pasta water and become a creamy, wonderful sauce.  There are also a lot of variations to this recipe, so odds are you could throw this together with the stuff you've already got sitting around the fridge!

Ingredients

1 pound spaghetti

2 tablespoon extra-virgin olive oil

6 ounces slab bacon or pancetta, cut into 1/4-inch pieces

4 large egg yolks plus 1 whole egg

1/2 cup seasoned pasta water 

1/2 cup grated Parmesan cheese, plus more for garnish if desired

2 tablespoons of Italian Seasoning or Oregano

Coarse salt and freshly ground pepper

To begin, I cut my bacon into lardons and put them in the frying pan over medium.  I did not add oil to the pan, but rather cooked the bacon in its own fat.  These should be well done, so the bacon remains crispy and creates a contrasting crunch to the pasta.  Once it has cooked completely, set aside on a paper towel to cool.

Next, boil a large pot of water and add salt and olive oil to season it.  Once it boils, set a timer and cook the pasta to be Al dente.  This dish is traditionally cooked with spaghetti or fettuccine, but I used Campanelle simply because I had it on hand and like the shape.  For the pasta I chose, it took 11 minutes to cook perfectly.

Using the egg shell, separate 4 eggs yolks and put them in a large bowl (that will later hold the pasta).  Add one whole egg and whisk.

Add the Parmesan cheese, whisk.  Add the bacon, fresh pepper, and Italian Seasoning; more whisking!

The sauce should become quite thick.  The eggs will scramble (which we do not want!) if they are not slowly brought to a higher temperature.  At this point, take a ladle of the hot pasta water and add it slowly while constantly whisking the sauce.  The sauce should become smooth and glossy.  An alternative to this would be to add cream or milk which has been heated.

Add the hot pasta to the large bowl containing your sauce mixture, again this is to keep the eggs from curdling by keeping the sauce away from direct heat while it tempers.  Mix the ingredients until the sauce is evenly coated- And serve!  It is notable that salt was only added to season the water and not to the final dish; the bacon will act as a source of salt in the pasta and creates a wonderful balance with the freshly ground pepper.  Top it all off with a sprinkling of Parmesan or Romano Cheese.

Some variations to this recipes would be to add mushrooms, peas, broccoli, onions or other vegetables - or to add a cream instead of pasta water to the sauce.  I hope you enjoy eating this quick and delicious recipe as much as I did!

London Broil, Horseradish Sauce and Parmesan Asparagus

I bought groceries online, and just by chance ended up getting a London Broil cut of meat.  I have never actually cooked this before; and when I picked it up I was surprised at how Flintstone-sized the slab of meat was! I did some research and came up with a game plan.  Basically, this is a less expensive cut that is naturally somewhat tough, and the goal is to marinate it and cook it to the right temperature to be tender and amazing.

So I created a marinade, probably the most involved part of this simple recipe.  I let it marinade about 18 hours, 4 - 24 are recommended. 

For the London Broil

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

salt and freshly ground pepper to taste

2 to 2 1/2 pounds flank steak or top round

For the Creamy Horseradish Sauce

1/4 cup prepared, horseradish

1/2 cup sour cream

1 tablespoon Dijon mustard

dash of Worcestershire sauce

1/4 cup red wine

1 tablespoon cider vinegar

salt and freshly ground pepper to taste

1 teaspoon finely chopped fresh chives

Blend all of the ingredients (besides the meat) together to create the marinade. Put the meat in a gallon sized ziplock and the add the marinade to let sit.

 When you are ready to cook, let the meat come to room temperature.  Pour out the marinade and pat dry with a paper towel. Turn the oven up to broil and cook is about 7.5 minutes on each side at the top of the oven.  When it has cooked, let the meat rest for ten minutes before slicing it against the grain.

For the side, chop the woody ends off of the aspargus.  Cook in olive oil, salt and pepper.  Add grated (it adheres better than shredded) Parmesan Cheese and some lemon juice.

In the down time, combine the ingredients of the Horseradish Sauce and blend to perfection.

   Viola!  And because this is a incredibly giant slab of meat, share it! (Or add a wine goblet and  eat off of the slab while watching Game of Thrones)

-Chef Hallie