Carbonara Miner's Daughter |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My son loves bacon. He even has a shirt dedicated to it! One of his favorite pasta dishes is, of course the homage to bacon otherwise known as Carbonara. I made a version from a Sicilian Cookbook, Bella Cuccina. My son liked that pretty much until he tasted it at Mama Campisi's on The Hill in St. Louis. I tried to duplicate it, so here's my version. Ingredients:
5 garlic cloves, minced |
1 cup cream |
1/4 lb pancetta |
3/4 lb bacon |
3 ounces parmigiano-reggiano cheese, grated |
fresh ground pepper (12 cranks, i use a five pepper mix) |
2 eggs |
2 lbs pasta |
Directions:
1. Chop the bacon and pancetta finely and place it in a skillet.
2. Sautee on low heat until nearly crisp.
3. Add the garlic and continue to cook until the bacon is to the desired doneness.
4. Stir in the cream and simmer.
5. Meanwhile, cook the pasta to the manufacturer's directon.
6. Beat the eggs in a large bowl.
7. When the pasta is done cooking, drain it, but do not rinse.
8. Dump it into the bowl with the eggs and stir.
9. Add the sauce from the skillet and continue to stir.
10. Remove from the heat and add the cheese. I like to use one of those cheese grinders like they have at Olive Garden. Yeah, I eat there sometimes. Stir at about 1/3 intervals. In other words, add 1/3 the cheese, stir, add another 1/3 cheese, I think you get the point.
11. Once the cheese is thoroughly blended in, crank in the pepper.
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