Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Tuesday, April 6, 2010

Pasta Carbonara (Variation)

Recipe: Pasta Carbonara (variation of Pasta with Pancetta and Pecorino)
Page: HCTE p. 506
Rating: ****

I'm a big fan of Pasta Carbonara: it's quick, relatively healthy (the bacon and eggs provide your protein--they're not any more fattening than an entree that's meat based!), and inexpensive. It's also tasty. Mark's version is great; you do have to dirty up a few dishes in the process and have everything ready to go as soon as the pasta is done cooking. That being said, the process is easy to master. I heat a big pottery bowl with hot water (from the tap) and let it sit while I saute the bacon (I do not add all the drippings to the eggs/cheese later like he suggests). I also grate the cheese. Then I start a pot of water boiling for the pasta. I add the pasta to the boiling water when the bacon is nearly done. I have the eggs beaten and ready to go in another bowl. When the bacon is done and cooled slightly, the pasta is about 2 minutes away from being done, and the eggs and cheese are ready and waiting, the fun begins: dump out the hot water from the big bowl, add bacon, eggs, and cheese to the bowl. Drain the pasta and immediately toss it with the bacon and eggs. The eggs will cook enough to be safe, but should give you a creamy sauce. Mmmmmm

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