Cooking Show Premiere with Carbonara!
I hope that you have all been doing well and eating plenty of good food--I know that I have (hopefully you can't tell by looking at me, yikes). I have been absent from the blog for quite some time now and that's because I've had another project in the works. A cooking show! In this first episode I will teach you how to make some simple Carbonara and you can find the recipe below. Thank you to everyone who has helped make this possible, I am so incredibly excited! Enjoy.
*This recipe has been adapted from New York Times Cooking
Carbonara with Pappardelle
Ingredients (Serves 3-4 people unless you're a hungry wild animal, then it serves 2)
- 5-6 strips of bacon or pancetta
- 2 large eggs
- 2/3 cup of Parmigiano Reggiano (Parmesan cheese)
- 1 tablespoon of olive oil
- Ground black pepper
- 12 ounces of pappardelle (spaghetti and bucatini work too)
- 1 cup of frozen or fresh peas
- Chopped parsley
1. Place a large pot of generously salted water over high heat to boil.
2. While the water comes to a boil, place a skillet over medium heat and add the olive oil. Once the oil is shimmering, add the bacon. Cook until it becomes slightly crispy, but still somewhat soft. Remove the bacon and leave the pan heating on low with a small amount of grease left in it.
*Be very careful not to burn the bacon and make sure that you ladle out the fat into a glass jar as you cook it*
3. In a small bowl, whisk together the eggs, Parmigiano Reggiano, several generous grinds of black pepper, and a dash of salt.
4. If using frozen peas, heat them in the microwave until soft.
5. Once the water comes to a boil, add the pasta and cook for 1-2 minutes less than the time on the package until it reaches al dente (a firm bite in the pasta). No mushy cardboard!
6. Get ready to move quickly! Once you've strained the pasta, immediately toss it back into the pan in which you cooked your bacon. Pour the cheese mixture into the pan while stirring the pasta constantly. After about a minute add in your bacon and peas.
7. Once you've plated the Carbonara, top with a sprinkle of Parmigiano Reggiano and chopped parsley. Buon Appetito!
As always, Happy Eating!