Don't Sweat the Small Stuff

Linguine alla Carbonara

Linguine  alla Carbonara  (serves 4)

1 tbsp. Olive Oil

7 oz (200 gms) chopped onion

1 finely chopped garlic clove ( I use at least 3 or 4)

8 oz. Mushrooms sliced

¼ dry white wine

7 oz. Chopped pancetta  * see note below

 1 ½ oz. Chopped flat leafed parsley

1 cup heavy cream (double cream)

4 egg yolks

2 oz. (350 gms) grated parmesan

7 oz. (200 gms) Linguine (I use fresh pasta) 

1. Cook onions and mushrooms gently in the olive oil for 7-10 mts.  Add the garlic and cook until soft.  Add the wine and cook for a bit to burn off the alcohol.

Transfer onion mixture to a bowl and keep warm.

2. Fry the pancetta until lightly browned.  Add to the onion mix.

3. Mix the heavy, cream slightly beaten egg yolk and the parsley and leave aside.

4. Cook the linguine (add a little oil) in a pot of  boiling water. Drain.

5. Tip into a serving dish and very quickly add the cream and egg mixture.  Mix rapidly as the heat in the pasta is meant to cook the egg yolks.  (I just warm it a bit while stirring to make absolutely sure).

6. Add the bacon/onion mixture.  Sprinkle the Parmesan and serve immediately.

Note:  Although this is basically a side dish, you could use 1 lb. Sweet Italian sausage in place of the pancetta and  turn it into a meal if you like. Bacon can be substituted for the Pancetta.

Recipe for life

5:20 PM, Sunday, February 19, 2006 .. Posted by angelalan

Sorry I missed your post, (Re Charmielle) Draconian overloards deleted it. http://alanparratt.bravejournal.com is my blog on a less controled web site. Our goal in life is to bring understanding and wholeness to all.