Take home a bottle or two of Syrah wine and pair with Pasta Carbonara - a fabulous dish featuring bacon and eggs. Make this dish on Sunday night and you'll love eating leftovers on Monday. 2 tablespoons butter or olive oil, or a combination 1/2 pound pancetta, diced OR 1 cups lean bacon cut in cubes pound spaghetti 3 extra-large eggs 1/3 cup heavy cream 1/2 cup freshly grated Parmesan cheese salt and fresh black pepper Heat the butter or olive oil in a large nonstick skillet and add the pancetta, stirring to brown lightly over medium heat and set aside in the pan. (If using bacon, omit the butter or olive oil and cook the bacon just enough to melt the fat but not so much that it becomes crispy. Drain off excess if bacon is fatty.) In the meantime prepare the spaghetti as directed. (Use only lightly salted water since pancetta and bacon are already salted.) Beat the eggs in a bowl with the heavy cream, 1/3 cup of the parmesan cheese, a good pinch of salt and a few grinds of pepper until all is well mixed. When the pasta is al dente, drain it and add immediately to the pancetta or bacon in the skillet, which should be still warm (if not, briefly reheat). Quickly add the egg mixture and mix until all the spaghetti is well coated with creamy sauce. Sprinkle the remaining Parmesan on top and serve immediately. Servings: 4
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