Saturday, July 31, 2010

Pasta Carbonara

1lb linguine pasta (gluten free)
4 eggs
1 pound bacon, chopped into 1" pieces
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, diced
1 large onion, chopped
2 cups chicken stock
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper

1) slice up 1 pound of bacon into pieces about one inch wide. Cook the bacon, reserving the grease.

2) While bacon’s cooking, set a pot of salted water on the stove for pasta.

3) chop onion

4) Once the desired bacon bliss has been achieved, just scoop it out with a slotted spoon and set it onto a plate. And don’t dump the grease!

5) Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

6) After the onions have cooked for a couple of minutes, throw in the garlic. Yes, all of it! Adding it after the onions have cooked a little will prevent the garlic from burning. Garlic burns up a little faster than the onions.

7) If your water is boiling by now, go ahead and add in your pasta, setting a timer for al dente (see package for time)

8) After the onion and garlic have cooked for another couple of minutes, they should be removed from the pan with our slotted spoon, leaving the grease…um…renderings behind.

9) NOW’S THE TIME TO DISCARD THE BACON GREASE. Once we’ve gotten rid of that grease, we should be left with a pan that has all the nice brownness still stuck to the bottom of the pan. Place the pan back on high heat until it starts to smoke a little.

10) As soon as the pan begins to smoke, pour in 1 cup chicken stock.

11) Using a whisk, fork, spatula, or wooden spoon, you’ll want to scrape the bottom of the pan vigorously until the little bits of flavor have released themselves into the liquid. Voila! You’ve just deglazed a pan!

12) After scraping, I’ll add in my second cup of chicken stock.

13) Then I’ll return my bacon, onion, and garlic to the sauce I’ve just created. Stir it all together and let it simmer over medium heat.

14) Allowing the hot part of our sauce to simmer, we’re now going to crack those four eggs into a large bowl. The bowl needs to be large enough to hold all the pasta and other ingredients, and still leave room to stir together.

15) Add most of the Parmesan and rough chop the parsley, adding it to the eggs as well. Mix it all up.

16) Now drain off the water from your steaming hot pasta.

17) And add the hot pasta to the egg/parmesan/parsley mixture. It’s important that the pasta be very hot, because this is what cause the eggs to thicken.

18) on top of the pasta, add 1/2 stick butter

19) Now MIX! Tongs work great for this. Get everything all worked together. Be sure to add in lots of black pepper.

4 servings - very hearty servings (feeds our family of 5 perfectly)

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