Recipe Week – Day 1

Recipe Week – Day 1

Oct 18

Since this recipe has few ingredients, it is best to use the highest quality products you can. The cheeses are better when imported from Italy, they are still pasture raised there and the flavor is superior to the domestic versions. I did make it a bit less fat then normal carbonara, if you want to go full fat, then make the egg white another full egg and replace the milk with heavy cream. Unfortunately, the sauce thickens too much after sitting so it’s best eaten right away, but a splash of water upon reheating makes it edible for any leftovers.

Pasta Carbonara

  • 12 ounces uncooked fettuccine
  • 1 whole free range egg
  • 1 egg white from a free range egg
  • 1/2  cup 2% milk (we like Organic Valley)
  • 2  teaspoons  olive oil
  • 1/2  cup  chopped onion
  • 1/4  cup  dry white wine
  • 1/2  cup  (2 ounces) grated fresh Parmigian0-reggiano  cheese
  • 1/4 cup (1 ounce) grated Romano cheese
  • 2  tablespoons  finely chopped fresh flat-leaf parsley
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 4  bacon slices, cooked and crumbled (we like Applegate Farms Sunday Bacon)
  • 3/4 cup frozen petite peas, thawed

Cook pasta in boiling water 10 minutes or until al dente; Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid, slightly cool liquid. Combine reserved cooking liquid, egg, egg white, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 4 minutes. Add wine; cook 1 minute. Add pasta; stir to combine.

Remove from heat. Stir in milk mixture, peas and cheeses. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently.

Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

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