Sunday, October 20, 2013

Fettucine Carbonara

Growing up I was not exposed to "Italian" food beyond spaghetti and Pizza Hut. When I met Jess I became exposed to a new world of food because of her Italian lineage.  Carbonara was something her mom specializes in and the combination of crispy pork, soft onion and a creamy cheese sauce made it an instant favourite of mine. The recipe is pretty easy and unless you don't like meat, cheese and pasta you will probably love it. I only have a photo of the finished product because most of the magic happens in a closed pot.

You will need some type of freshly cooked pasta. For the photo I used a homemade Fettuccine.

  • 1 White onion
  • 1/4 lb Prosciutto
  • 2 cups Parmesan cheese
  • 4 eggs (lightly beaten)
  • Black pepper
  • 1 tbsp Olive oil

Chop the onion and soften in frying pan on medium. Chop the prosciutto and add to the onion to crisp. Boil your pasta until just "al dente". Add about 1/3 of a cup of the pasta water to the onions and prosciutto. Drain the pasta the return to the pot. Quickly add the onions, prosciutto, cheese, eggs and pepper. Toss until it is thoroughly mixed. The heat from the pasta and onions will gently cook the eggs. It should make a creamy sauce that is not overly thick or thin (Goldilocks territory). Serve it immediately with some additional cheese and ground pepper. I threw some chili flakes on mine as well.

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