You know that Michael Smith quote I laid on you the other day - the one that said "A recipe is merely words on paper; a guideline, a starting point from which to improvise." Well, the Big Guy took it to heart last night and turned a traditional spaghetti carbonara like one we've had here before into a masterpiece all his own.
He added chopped onion and threw in some sun dried tomatoes and sliced mushrooms too, then patiently put it all together with some of his own home cured pancetta in a rich sauce of egg, cream and freshly grated parmesan cheese. Not only that, he served it all to his dizzy wife (I said dizzy, not ditsy) who is still working her way through the annual bout of Octoberitis. It was superb! Spoiled aren't I?
Spaghetti alla Carbonara with Mushrooms and Sundried Tomatoes (a Big Guy original )
8 ounces spaghetti, cooked to al dente per package directions
2 tablespoons olive oil
6 ounces pancetta, cut into quarter inch cubes
1/2 medium onion, finely chopped
4 garlic cloves, minced
1/4 cup sun dried tomatoes
1 cup sliced mushrooms
2 large eggs
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
Pasta cooking water as required
Freshly grated black pepper
Flat leaf Italian parsley, chopped
Heat olive oil in large deep skillet over medium high heat. Add pancetta and sauté until crisp and golden. Add garlic and onions, and sauté until onion is soft. Add mushrooms and sun dried tomatoes and cook for 3 or 4 minutes. In a small bowl, beat together eggs with parmesan cheese.
Meanwhile, cook pasta according to package directions to al dente stage. Drain and immediately add hot pasta to skillet. Remove skillet from heat, add eggs beaten with parmesan cheese and toss well to coat. Add cream and pasta cooking water as required to make a creamy sauce. Season with freshly ground black pepper and garnish with chopped parsley. Makes 4 servings. Download Spaghetti-alla-carbonara with mushrooms
A year ago - Pasta with Walnuts and Gorgonzola