Sunday, May 30, 2010

Linguine Carbonara


Such a simple side dish! I love this served alongside Chicken Marsala. This is always a big hit with my family, especially my 2-year-old daughter. Tonight, for the sake of using what I had on hand, I used bacon and onions. However, as a disclaimer, I much prefer pancetta and shallots! What a difference in flavor those 2 ingredients make. So, if you are making a list of what you need to buy, don't skimp on flavor--buy the good stuff!

*Sorry for the really awful pic....crappy camera.  ;)

Linguine Carbonara
theitalianchef.com

 4 shallots, finely chopped
8 ounces of pancetta, finely chopped
4 tbl. olive oil
4 tbl. butter
1 cup chicken stock
1 cup white wine
4 egg yolks
1 cup freshly grated parmesan cheese
1 pound pasta (I've used angel hair--capellini--and linguine)

Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente.

Heat oil and butter in a large skillet over medium-heat. Add shallots and pancetta and cook until lightly browned.

Add wine and chicken stock, and cook 2 minutes over hight heat.

Drain pasta and return to pot. Add wine sauce with shallots and pancetta, parmesan cheese, ground pepper, egg yolks, stirring vigorously over high heat until pasta is coated and creamy. (Keep stirring quickly to avoid ending up with scrambled egg in your pasta!)

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