Posts Tagged ‘carbonara’

…can come together to make one of the most amazing foods you will probably ever eat.  I found RR’s recipe for Carbonara deep-dish pizza months ago and can’t believe it took us this long to get around to making it!  With the combination of pancetta, noodles, and Parmigiano, it really and truly is fantastic.

For a delicious twist on pizza you need:

  • salt
  • 18 oz. linguine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, cut as thick as bacon, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-reggiano
  • pepper
  • 4 large eggs
  • 1/2 cup cream
  • 2 cups ricotta cheese
  • a handful fresh flat-leaf parsley, finely chopped
  • 1 cup shredded provolone or mozzarella cheese

Start by preheating the oven to 425 and bringing some water to a boil.  Salt it and boil the noodles for about 3 minutes–they don’t need to be fully cooked.  Then, heat a drizzle of oil in an oven-proof skillet (or wrap your handles in aluminum foil) and brown the diced pancetta over medium-high.  Add in the garlic and crushed red pepper and continue cooking for just a minute.

Add your drained pasta to the skillet and toss it with the meat and spices.  Stir in the cheese.  Then, beat the eggs with the cream and season with salt and pepper.  Pour the mixture over the pasta and let it set, cooking for 1-2 minutes.  Mold the noodles to make a fairly flat, even layer in the skillet.  Bake the “crust” for about 5 minutes.

Combine the ricotta and parsley and spread this mixture over the crust.  Sprinkle some shredded cheese on top and pop the pie back into the oven for another 8 minutes.

Cut the pizza into wedges, grab some salad, and you are ready to go!

This dinner is absolutely delicious.  We loved it so much that we actually took leftovers for lunch some this week and we were both quite sad to finish our last slices!  When you want a good Italian meal, this is pretty darn tough to beat!



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…really can be used to replace pasta!  A few weeks ago, we could not find pumpkin anywhere, but Schatzi found a mysterious spaghetti squash instead. Well, we finally used it and will be cooking with more!  They say spaghetti squash can be used instead of your traditional spaghetti pasta/noodle of choice.  We were a bit skeptical, but were quickly proved wrong.

I found a recipe by Emeril for spaghetti squash carbonara.  Our past experiences with carbonara were quite good, so I thought this would be a great way to go.  And, I was right!  Start by gathering the following ingredients together (always, always, always get your stuff together before you start cooking. It will make things so much easier!):

  • 2 tsp. salt
  • 1 1/4 tsp. pepper (freshly cracked always works best!)
  • 1 large spaghetti squash, halved and seeded
  • 1/2 pound bacon or pancetta (Italian bacon)
  • 1 tsp. minced shallot (we used one whole shallot)
  • 2 tsp. minced garlic (we used 2-3 cloves)
  • 1/4 cup white wine
  • 2 egg yolks plus 1 whole egg
  • 1 cup parmesan
  • 2 tbsp. parsley

Ok. To start, cook the squash.  It’s simple!  After you cut it in half and scrape the seeds out (just like a pumpkin), place the squash flesh-side down in a huge baking dish that already has some salt and pepper in it.  Then, add enough water to come up about 1/4 inch on the squash.  Cover tightly and bake at 375 for 1-1 1/2 hours (until it is tender).  Then, just take a fork and shred the squash into a bowl and cover it to keep the squash warm.  When you scrape it out, it looks like this:

No, that is not angel hair pasta. It really is squash!

Next, brown up your bacon/pancetta.

When it is almost done/crispy, drain off the fat and toss in your shallot and garlic.  Saute until your kitchen smells like heaven and then add the wine.  Cook that until all the liquid has evaporated.

Then, take a bowl and whisk together the eggs,  cheese, parsley, and some salt and pepper.  Add this mixture to your bacon and let it warm, but not cook (scrambled eggs would not be a great addition to carbonara!).  Just keep the mixture moving over a lower heat and it will be great! Then, add in your squash and toss to get everything incorporated and warmed through.  Voila! Plate it up with some nice crusty bread.

I mean, really. Bacon, wine, garlic, onion…again, you can’t go wrong!


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