Self-congratulations and an offering of pasta
I know, I know. My last entry was a shamefully long time ago. There was an election, as you know. I went on my first business trip the very next day. Oh, and I was mentioned (not by name, but still…) in Publishers Weekly. I was the intern to happen upon the manuscript of one of Coffee House Press’ most successful books to date. It’s a great feeling as I slowly build a name for myself in my industry. Though it would be better to have my name printed in one of the most widely-read trade mags in the book world, this is genuinely worthy of Xeroxing and sending to my grandparents.
I’m in the midst of a whole slew of birthday and Thanksgiving celebrations, but I won’t go in to too much detail as I hope to have plenty of pictures posted of food and surprises and all sorts of good things.
I have an excellent Carbonara recipe that I mentioned in my election post. It’s super easy and rather impressive to serve to others. I frugal-ed it up quite a bit, too, since the average reader of this blog (as well as the author) is more likely to have bacon in the fridge rather than guanciale. Puh-leez.
Spaghetti alla Carbonara
Adapted from Epicurious, who sometimes lies about the cooking time of things
5 oz or about 3 strips bacon
1 medium onion, finely chopped
1-2 cloves garlic, minced
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/4 finely grated Parmesan cheese, or combo of Parm and Pecorino Romano
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/2 cup cooked sweet peas
Dice bacon, then cook in a heavier-duty skillet over med-high, stirring, until fat begins to render, 2-4 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 8 minutes. Add garlic, cook 2 minutes until caramelized. Add wine and boil until reduced by half, 3-4 minutes.
Cook spaghetti in a big pasta pot of boiling salted water until desired tenderness.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, add sweet peas, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Top with plenty of extra cheese. Serve immediately.
Yes, the eggs will technically be raw. If that idea grosses you out, believe me, you have to taste this dish. There’s no raw egg grossness.
The first time I attempted making this dish was when we had all our college friends up to Minneapolis in the dead of winter. They drove in from various Midwestern cities and we spent a few chilly days together; skating, playing games, cooking meals, sitting in front of a roaring fireplace. The day they left, they faced some pretty treacherous weather conditions. Hopefully Roxie and I won’t go through that on our drive to Milwaukee to visit them for Thanksgiving. I’ve never been to Milwaukee. I imagine our trip will be something like this…
Tags: leftovers, pasta, recipe
This entry was posted on Wednesday, November 19th, 2008 at 8:09 pm and is filed under Misc.. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
November 20th, 2008 at 8:27 am
Sadly, you’d have to be going to Munich or Frankfurt for Thanksgiving if you really want to see Alice Cooper.
November 20th, 2008 at 9:25 am
That pasta looks nummy. Can you reheat it or does the egg get funky?
November 20th, 2008 at 12:16 pm
We can do all the stuff minus Alice Cooper- visit breweries, wear hair nets, and isn’t there a tandem bike somewhere in there?
November 20th, 2008 at 12:51 pm
Yes, Kate. Pretty good for leftovers, no funky egg.
November 20th, 2008 at 3:48 pm
Speaking of bacon — this is for you… http://www.buzzfeed.com/scott/bacon-hitler
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