Tuesday, February 21, 2006
I've been waiting a long time to make this again
Food and Wine Magazine’s Quick From Scratch Pasta Cookbook Copyright 1996, 2001, 2002, 2004
2 tablespoons olive oil
2 tablespoons butter
¼ pound sliced bacon, cut crosswise into thin strips
2 cloves garlic, minced
½ cup red or white wine I used white with a splash of red because I was a little short on white
½ teaspoon fresh-ground black pepper
½ cup grated Parmesan cheese, plus more for serving
½ teaspoon salt
¾ pound linguine I used Dreamfields pasta
2 tablespoons chopped fresh parsley
1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
The first savory recipe I ever followed, word for word, was a recipe for carbonara. It was out of a magazine, possibly Young Miss. I did a lot of cooking as a child, most of the family cooking actually, and I would use recipes for guidelines but this was the first time I did everything as stated in a recipe, with no substitutions. I had never had carbonara before and I haven't had it since. It was delicious so why have I avoided it? Probably because I made this when I home alone and ate it all myself. It's taken me about 25 years to get over the guilt associated with this dish. Bacon. Eggs. Butter. Cheese. I know I make dishes all of the time that are more caloric than this but I had a real mental block when it came to making this again. (But maybe I'm not being ridiculous - Kristen at The Way The Cookie Crumbles made this three weeks ago and hasn't blogged since. Did she suffer a massive coronary? Is she laid up with a bad case of gout?)
But I'm glad I got over it. This was awesome. My two year old loved it too and it was so simple to prepare. I'm not going to start making this everyday but I will make it again. And again. Hey, at least I used Dreamfields pasta, even though it costs 3 times as much as regular pasta.
I think I have maybe one more recipe from this series this week and then I'm going to pack them away for a while since I've been relying on them too heavily. I had a recent cookbook buying binge (yikes!- but I'm still under my $100 budget for the year) so I'd like to give those new books a chance as well as the shelves full of older books you still haven't seen anything from.
Question of the Day: Are you willing to pay a premium for healthier food choices?