carbonara.

We hope you can forgive us for the light blog content over the next two weeks. We’re both trying to get our acts together for Christmas, as we are sure you are too. And I’m still sick. Whine whine.

This is a very un-Crist-like recipe but I’m a fan of its simple flavors and non-fussy prep. I know, I know, there’s no meat. (Per my husband, bacon is a seasoning not a meat.)(He is nothing if not opinionated about pork products.) Put this on your list of things to make once you’ve had your fill of Christmas and all the treats that go with it.  And ignore your husband when he says you need meat to go with it; I promise he will eat and enjoy this.

Pasta Carbonara
via Alexandra Cooks

Coarse salt and ground pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
3/4 pound short pasta, such as campanelle or orecchiette
2 large eggs
1/2 ounce Parmesan, grated (1/4 cup), plus more for serving
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped (optional)

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

2. Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.

3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese and serve immediately.

My notes:

  • Christina informs me that carbonara is usually made with heavy cream and without lemon. I might fiddle with adding heavy cream. Wonder if that would count as a meat? Probably not…
  • Tempering eggs scares me, no matter how many times I do it. I am always afraid I’ll end up with scrambled eggs but so far so good. Whisk whisk whisk, and pour slowly.
  •  Leeks are fun. And tasty.

Merry Christmas friends!
jcristg

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One thought on “carbonara.

  1. Pingback: Spinach Artichoke Lasagna « The Dough Will Rise Again

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