Pasta Carbonara

I love pasta/spaghetti carbonara.  I haven’t had it since my honeymoon almost a year ago.  And this week, I got a hankering.  Due to the lack of authentic any Italian restaurants in Bainbridge, I had to make it myself.  It was my first time trying it, and it turned out well.  My mom was in town running some errands, so she joined us for dinner.  It got thumbs up all the way around the table!  It wasn’t the easiest weeknight meal I’ve ever made (see yesterday’s post or here for a couple really easy ideas), but it definitely wasn’t the most difficult either.  Plus, it made Wednesday feel so special.  This is a great recipe for a crowd, as it really is a one dish meal!  But I had to add some extra veggies, so I also made a simple marinated salad.  That recipe is below, as well.

pasta carbonara

Ingredients for Pasta Carbonara

– enough fettuccine (or your favorite noodle) to feed your crowd

– 1 bag of frozen sweet peas

– 1 pack of prosciutto (or a few slices of good bacon, or the original recipe called for guanciale… basically just make    sure it’s pork)

– 1 T olive oil for frying prosciutto (omit this if using bacon – you’ll have plenty of grease without it)

– one cup freshly grated parmesan cheese, plus more for garnish

– 3 whole eggs

– 3 egg yolks

– 2 or 3 T freshly ground black pepper, but use more or less to suit your tastes

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Start your water boiling, which on my stove takes FOREVER… and while that’s getting warmed up, put a tiny bit of oil in a skillet and lightly fry your prosciutto until it’s nice and crispy (on medium heat).  Place it on paper towel and set aside.  Then, without draining, cook your peas in the grease until they are cooked through.  I just turned it down to low heat and kept stirring the peas occasionally while I finished the rest of the dish.  Cook pasta according to package directions in well salted water.   Grate your parmesan cheese.  Or ask your sweetheart to do it. ;)  Whisk eggs and yolks together with black pepper, then whisk in a cup of parmesan cheese.  I then put the yolk/cheese sauce, the peas, and the crumbled prosciutto (reserving one piece for garnish) into the bottom of the serving bowl.  After cooking and draining, place the hot noodles on top and toss to coat.  Top with the remaining cheese and crumbled piece of prosciutto and serve immediately.

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Our lettuce had taken a turn for the worse, so I improvised and made a marinated salad.

Marinated Summer Salad

– 2 cucumbers, peeled and thinly sliced

– 1 vidalia onion, sliced thinly (a red onion would also be good, and pretty too)

– 1 tomato, sliced thinly

– white vinegar to cover

– Everglades seasoning

– freshly ground black pepper

Layer cucumbers, then onions, then tomatoes (you can make it prettier than I did, I’m quite sure).  Top with Everglades seasoning and pepper, then enough vinegar to almost completely cover everything (mainly just the cukes and onions).  Let marinate for at least 30 minutes before serving.

I did this salad first and let it marinate the entire time I cooked the pasta (for 2 hours or so).  The leftovers can be refrigerated and will make nice refrigerator pickles for the next few days.

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It was a beautiful evening, so Wheat suggested we try out our new citronella candles and dine al fresco.  So we did, and it was perfect.  It was a wonderful Wednesday evening!  So glad my Mama could join us.

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And with that, happy Friday everyone!  We are anticipating going to the Due South events tonight in Thomasville, which namely includes a concert by the Steel Canyon Rangers and Shannon Whitworth.  Check it out on Facebook too – there will be a Maker’s Market and Popup Shop, and while you have to purchase tickets for tonight, tomorrow’s events and live music are free!  What are you up to this weekend?  Whatever it is, I hope it’s great!

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2 thoughts on “Pasta Carbonara

  1. Sharon

    The pasta recipe sounds great IF I can sneak the raw egg yolk past my family, lol!
    I’ve seen a similar marinated salad but not with Everglades seasoning. Is that something in your local area? If I wanted to copy it can you list the ingredients in it?
    Thanks!

    Reply
    1. oystersandpearls Post author

      The yolk actually cooks when you put the hot pasta in, so it isn’t raw! Sort of similar to the way you make egg drop soup by cracking raw eggs into hot soup. Everglades isn’t a super local ingredient, and it’s really just an all purpose seasoning salt. If you can’t find it, I also like to use Cavender’s Greek seasoning, Lawry’s season salt, Jane’s crazy salt… Whatever suits your fancy! Or you can just use good old fashioned salt and pepper. Thanks for reading and commenting!

      Reply

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