DIY Carbonara with Cowboy Bacon and Kalamata Olives on Angel Hair
Pasta dishes rank right up there as one of our favorite meals. It's always fun to create a new pasta with new flavors and textures. And who doesn't love the combo of garlic and Parmesan cheese!
In this recipe we used what is called 'cowboy bacon' instead of the more traditional prosciutto. It's a thick cut cured pork that we found absolutely delicious! Instead of spaghetti, we used angel hair pasta. To intensify the flavors, we added kalamata olives and garnished with shaved Parmesan. It's delicious and very quick and easy to make. If you haven't made Pasta Carbonara, try it. You will get hooked on it like we are.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 10 minutes
INGREDIENTS: All natural or organic products when available.
1 T olive oil – We prefer extra virgin olive oil.
3 strips of cowboy bacon, sliced crosswise into 1/4“ strips
6 oz angel hair pasta
3 large garlic cloves, minced
1 large egg – We prefer pasture raised eggs because of their flavor and health benefits.
½ C + Parmesan cheese, grated
1 pinch red pepper flakes
½ t fresh ground black pepper
2 oz kalamata deli olives
GARNISHES:
Shaved Parmesan cheese
PREPARATION:
1. Mix the egg and ½ cup of the Parmesan cheese thoroughly. Reserve at room temperature until needed.
2. Boil the pasta until cooked al dente; about 3-4 minutes. While this is cooking, start the sauce. When the pasta is cooked, drain, dry and set aside at room temperature until needed. Spray with olive oil to keep it from sticking together.
3. Put the bacon in a 12 inch sauté pan, heat to medium-low and sauté until cooked to your liking, turning as needed. When the bacon is almost cooked, add the garlic slices and cook for 1-2 minutes more.
4. Turn the heat to low, add the olive oil, kalamatas, red pepper flakes and pasta and mix into the oil and bacon until the pasta is warmed thoroughly, about 2 minutes more. Keep stirring so nothing burns or overcooks.
5. Move the pan from the hot burner to a cool burner and stir in the egg and Parmesan mixture thoroughly. Keep stirring so that the egg doesn’t fry. If this mixture is too dry add a little reserved pasta water until the sauce is the consistency that you like. It's important to integrate the egg/Parm mixture into the pasta. You can toss it like you're tossing a salad to mix in the dressing.
PLATING:
1. Place the carbonara on warmed plates.
2. Garnish with sprigs of Italian parsley.
3. Serve with shaved or grated Parmesan, salt and fresh ground black pepper.
Bon appetit,
Tom and Anita
DIY Carbonara with Cowboy Bacon and Kalamata Olives on Angel Hair
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