I am BEYOND excited that Ann Burrell is coming back with: “The Worst Cook in America” show. It is one of mine and Bear’s favorite. It is not about the actual disasters, which are numerous and funny, but it is about people discovering that they can actually cook! I just love it when someone just gets it…it’s like: “wow, I can really do this”. That just melts my heart. I know how sappy but it’s true. I guess I love to cook and bake so it is always a joy for me when I see other people enjoy it as well. Which is also why I love Ann Burrell so much, she loves to cook, she loves to eat, but more than anything she loves to share her knowledge and love with everyone.
I have wanted to make this pasta for quite sometime now…if you know me, my love for pasta is even bigger, larger and scarier than my love for cookies! I have to admit I am a bit nervous about making this, why? Because it’s all about timing and patience and well…..I struggle with both of these qualities. So in an effort to prove we can all do (or at least try to) anything we put our heart into, I am making this for supper! Wouldn’t you know I happen to have the perfect wine to go with this dish…how lucky!
You can also find the recipe here: Food Network
I luckily have her book….I am so cool! ;)
2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias
Bring a large pot of well salted water to a boil over medium heat.
Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta at medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.
Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper. When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
Serve immediately garnished with sliced scallions.
Printer friendly: Pasta Carbonara
Peace and Happiness,
Note: Thank you for reading my blog and being my friends. I know in today’s busy busy world you are taking the time to read my blog and believe me when I tell you it truly touches me. I am a very lucky girl!