Sunday- Pasta Bolognese from The Pioneer Woman
Monday- Leftovers
Tuesday- Beef Enchilada's from Scrumptiously Sassy with Spanish Rice
Wednesday- Shrimp Baked Lemon Pasta from The Pioneer Woman &myself w/ Spinach Salad
Thursday- Teriyaki Glazed Pork Chops from Sweet Savory Southernw/Rice and Spinach Salad
Friday- Beef Stroganoff from Stephanie Cooks with Spinach Salad
Saturday- Not sure yet. May go out to eat or I'll cook. If I do I'll update.
Tuesday, June 23, 2009
Tuesday, June 16, 2009
Pasta Carbonara
In light of our recent trip to Europe I figured Mr. B was probably convulsing since he hasn't had Pasta Carbonara in oh say 10 days. Between him and my aunt and I think they consumed about 15 servings of this stuff!
I had made it once before and it was good but not as good as this one. I found this recipe in my Food & Wine Magazine for this month.
Ingredients
6oz pasta (I used Spaghetti and I'm pretty sure I used more then 6oz ha ha)
1 tbl EVOO (which I didn't use)
4 oz Pancetta cut into 1/4 inch thick cubes (I didn't have time to get any so I used bacon)
1 Shallot chopped
1 Garlic Clove chopped (next time I'll use 2 because I luuurve garlic)
1 C Heavy Cream
2 Tbl Parmigiano-Reggiano (I didn't have the good stuff but it still was yummy..oh and I used more then 2 tbl)
4 Lg Egg Yolks
Salt
2 tbl Parsley (which I totally forgot to use even though I bought it)
Ground Pepper (which I'm a loser and my grinder is out..however normal pepper did just fine)
Boil water until al dente, reserve 3 Tbl pasta water (which I forgot to do..no biggie)
In a large pan use the EVOO (which I didn't because I was using bacon it had enough fat). Cook Pancetta until most of the fat has been rendered....about 7 minutes.
Since I used bacon I cooked my bacon in a different pan...then just poured about 1 tbl of the bacon grease into my pan to cook my shallots and garlic.
Add the Shallot and Garlic for about a minute.
Add the cream and let simmer about two minutes.
Add hot pasta and stir to coat, about 1 minute.
Remove from heat and put in big dish. Pour in remaining 3 tbl pasta water (if you forget no biggie), cheese and egg yolks.
Sprinkle with salt and pepper. Add some cheese on top and parsley.
No picture because we ate this so fast we forgot. Next time I will make sure that the pasta has enough time to heat up with the cream mixture...but it was still warm enough. And I think freshly ground pepper will make a huge difference but like I said I was out.
None the less pairing this with my Chateau St Michelle was good enough for me!
I had made it once before and it was good but not as good as this one. I found this recipe in my Food & Wine Magazine for this month.
Ingredients
6oz pasta (I used Spaghetti and I'm pretty sure I used more then 6oz ha ha)
1 tbl EVOO (which I didn't use)
4 oz Pancetta cut into 1/4 inch thick cubes (I didn't have time to get any so I used bacon)
1 Shallot chopped
1 Garlic Clove chopped (next time I'll use 2 because I luuurve garlic)
1 C Heavy Cream
2 Tbl Parmigiano-Reggiano (I didn't have the good stuff but it still was yummy..oh and I used more then 2 tbl)
4 Lg Egg Yolks
Salt
2 tbl Parsley (which I totally forgot to use even though I bought it)
Ground Pepper (which I'm a loser and my grinder is out..however normal pepper did just fine)
Boil water until al dente, reserve 3 Tbl pasta water (which I forgot to do..no biggie)
In a large pan use the EVOO (which I didn't because I was using bacon it had enough fat). Cook Pancetta until most of the fat has been rendered....about 7 minutes.
Since I used bacon I cooked my bacon in a different pan...then just poured about 1 tbl of the bacon grease into my pan to cook my shallots and garlic.
Add the Shallot and Garlic for about a minute.
Add the cream and let simmer about two minutes.
Add hot pasta and stir to coat, about 1 minute.
Remove from heat and put in big dish. Pour in remaining 3 tbl pasta water (if you forget no biggie), cheese and egg yolks.
Sprinkle with salt and pepper. Add some cheese on top and parsley.
No picture because we ate this so fast we forgot. Next time I will make sure that the pasta has enough time to heat up with the cream mixture...but it was still warm enough. And I think freshly ground pepper will make a huge difference but like I said I was out.
None the less pairing this with my Chateau St Michelle was good enough for me!
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