Post by toker on Mar 31, 2011 9:13:18 GMT -5
1/2 lb slab bacon, cut into 1/2-inch chunks
1lb fresh or dired spinach fettuccine
1 whole large egg and 2 large egg yolks, at room temp.
1 cup grated parmigiano-reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups of baby spinach leaves
Directions
Bring a large pot of water to a boil and salt generously.
Put the bacon in a large high-sided skillet and cook over med-high heat until crisp, about 10 min. Remove from heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 min for fresh pasta and according to package if you are using dried.
Meanwhile, whisk the egg and yolks, 1 cup of cheese and the pepper together in a small bowl.
When the pasta is ready, return the skillet w/ the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta water into the egg and cheese mixture until loosened. (you'll want a creamy sauce that can cover all of the pasta) Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until completely combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
The key is to work with everything while it is piping hot to assure the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
** I added some well seasoned baked chicken to this dish (I'm a big eater ) Just dice and add with pasta if you like.
Credits to Claire Robinson for recipe (Food Network, 5 Ingredient Fix)
1lb fresh or dired spinach fettuccine
1 whole large egg and 2 large egg yolks, at room temp.
1 cup grated parmigiano-reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups of baby spinach leaves
Directions
Bring a large pot of water to a boil and salt generously.
Put the bacon in a large high-sided skillet and cook over med-high heat until crisp, about 10 min. Remove from heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 min for fresh pasta and according to package if you are using dried.
Meanwhile, whisk the egg and yolks, 1 cup of cheese and the pepper together in a small bowl.
When the pasta is ready, return the skillet w/ the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta water into the egg and cheese mixture until loosened. (you'll want a creamy sauce that can cover all of the pasta) Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until completely combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
The key is to work with everything while it is piping hot to assure the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
** I added some well seasoned baked chicken to this dish (I'm a big eater ) Just dice and add with pasta if you like.
Credits to Claire Robinson for recipe (Food Network, 5 Ingredient Fix)