Pasta Carbonara with Corn and Chiles August 2011

-

  • This is another Rachael Ray recipe from her August 2011 Magazine. Totally halving this recipe for party of 2!! Really having issues finding the types of peppers she calls for so substituted with a hot green pepper. It was FABULOUS and would def make again.
  • ***Leftovers --save extra pasta water-I put it in a small container and reheated it with leftover then added for extra moisture -don't add ahead the pasta will just absorb it!

  • Salt
  • 1 lb. egg tagliatelle or egg fettuccine pasta (used 10 oz fresh)
  • 3 tbsp. EVOO
  • 1/4–1/3 lb. pancetta, finely diced (4  oz pkg)
  • 4 ears corn, kernels scraped from the cob, or 1 1/2 to 2 cups thawed frozen corn kernels (2 ears)
  • 2 small fresno or italian cherry chile peppers, seeded and finely chopped (bah used 1 hot green pepper)
  • 6 cloves garlic, finely chopped ( 3 cloves)
  • 2 tbsp. chopped fresh thyme (1T)
  • 1/2 cup finely chopped flat-leaf parsley (1/4 c)
  • 1/2 cup dry white wine (1/4 c)
  • 3 extra-large organic egg yolks, beaten (2)
  • 1/2 cup each grated (nutty) parmigiano-reggiano and (tangy) pecorino-romano cheese (1/4 c each)
  • A handful chives, snipped into 1-inch pieces
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1 cup of the pasta cooking water.


While pasta is cooking --couple turns EVOO brown pancetta 3 minutes Add the corn kernels and lightly brown their edges, stirring, about 5 minutes. Add the chile peppers, garlic and thyme and stir for 2 minutes. Add the parsley and wine and simmer on low heat.
In a small bowl, beat the reserved pasta cooking water into the egg yolks to temper them.
Otherwise you will have scrambled eggs!
Add the pasta and egg yolks to the corn sauce and toss. Remove from the heat, add a handful of each cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

  1.  Serve the pasta in shallow bowls and top with the chives and remaining cheese.

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more