Monday, July 04, 2011

Improvised Carbonara

So I am making supper for the boy and I. His mum is delayed downtown, so I've decided to make Spaghetti Carbonara. The inspiration was a Carbonara I enjoyed at an Italian resto near Atwater on Notre Dame Ouest. It featured a raw quail's egg that was mixed into the dish after serving. Tonight, I am going to play fast and loose with the recipe– and see what happens.

I start by cooking two portions of pasta.

Meanwhile I broiled bacon, red bell pepper and carrot, cut into small pieces.

I mixed egg with a half-cup of grated cheese. In this case, I used left over "Mexican Mix" from Taco night, last Saturday. Purists would call for fresh-grated Pecorino, Parmesan or Romano cheese.
After the pasta is cooked to al dente, I set it aside, tossing it with a little olive oil.

I then added a little bacon fat to a deep pan with about a tablespoon of olive oil a sauted the bacon and vegetables. I then added the pasta and heated it up a little as I mixed it with the bacon and vegetables.

Finally, I added the cheese and egg mix to the pan and mixed it all together.

The egg and cheese mixture is added last and mixed in
after the pan is taken off the heat.

The finished carbonara, with roasted red pepper, carrot and bacon.

"If I had to choose between betraying my country and betraying my friend, I hope I should have the guts to betray my country."
-E.M. Forster