Tuesday, June 24, 2014

Summer Carbonara

This is a repost from 2011..I still LOVE to make this one. I thought it would be a good time to introduce it to you guys who are new to the blog since summer is upon us.

I've said it before, Rachael Ray is one of my favorite sources for new recipe ideas. I found a great summery pasta recipe I wanted to try, but as usual I had to do my own little switches and changes to make it my own. So here is my first ever carbonara! One piece of advice, chop everything before you start, especially the first time you make it. It isn't overly complicated, but it will help with the timing to have everything ready to go. I think it will be a lot faster the second time now that I know what I'm doing but either way I'll probably keep making it, because I have to say, it is YUMMY!

1lb fettucine
few tbsps of olive oil
1/2 package of turkey bacon, finely diced
12 oz bag of frozen corn, thawed(or canned corn)
1 small jalapeno, finely chopped
6 cloves of garlic, finely chopped
2 tsp thyme
2 tbsp parsley
1/2 cup white wine
3 large egg yolks
1/2 cup of pecorino romano cheese
1/2 cup of Parmesan cheese
1/4 cup of chives, chopped

Start by putting a large pot of water over high heat, and boil the pasta according to the instructions on the box.

Right before you put the pasta in the water, heat the olive oil in a large skillet over medium high heat. Add the bacon and cook until crispy.

Then add the corn and cook until it's lightly browned.

Once that the corn gets a little color, add the garlic, thyme and jalapeno. At this point I would recommend turning the heat down a little, and you may have to add a little more olive oil. Cook that for a couple of minutes and then add the parsley and white wine, reducing the heat to low. Simmer on low until the other components are ready.

When the pasta is done, get a cup of the cooking water out and reserve. Drain the pasta. While it is draining, use that water to temper the egg yolks. I had never done this before, but it is pretty easy! Basically you slowly beat the water into the egg yolks to bring the temperature up without scrambling the eggs.

Combine the pasta, the corn mixture, and egg yolks, and remove from heat. Add in about a handful of each cheese and start tossing the pasta. In about 2 minutes, the liquids will start to form a wonderful silky sauce.

You can top with more cheese and chives if desired! I'd love to hear how yours turns out!

No comments:

Post a Comment