Monday, March 15, 2010

Quick and Special

Something that appeals to most of us is an easy and fast (don't forget unforgettable) kind of late supper when the day has almost gotten the best of you. When in need of the perfect solution, try this pasta dish that's a combination of ideas, but primarily based on Carbonara, the bacon and egg pasta. It's a comfort dish, plus really delicious.


Pasta Us

4 or 5 slices bacon (cut into lardon)
2-3 tablespoons olive oil
1 small diced onion
2-3 diced garlic cloves
1/2 cup dry white wine
3 eggs (beaten well)
3/4 cup finely grated Asiago cheese
1/2 cup cream (more if needed)
3/4 to 1 pound linguini
Pasta water (as needed)
1/4 teaspoon red pepper flakes
Fresh chopped flat-leaf parsley (to taste)

Into a large saute pan, cook the bacon lardon until done but not crisp. While the bacon is cooking, add the eggs to a small bowl and beat well. Add most of the Asiago to the eggs stirring to combine. Bring a pot of well salted water to a boil and add the pasta. Remove bacon from the saute pan and place on a paper towel to drain. Pour the bacon fat from the saute pan and add olive oil. Add the onion and garlic to the pan and cook until soft. Place the bacon back into the pan and add the white wine. Reduce slightly. Add the cream and mix well. When the pasta is cooked to the al dente stage, lift it from the water with a pasta fork and place in the saute pan. Remove from heat after stirring to combine. Add the egg and cheese mixture and stir quickly to coat the pasta with this mixture and cook the eggs in the process. Adjust the sauce by the addition of pasta water ladled into the pan. Add the red pepper flakes and the fresh parsley and gently stir to incorporate. Serve immediately with more Asiago sprinkled over the top.

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