Pasta Vegetarian Dinner
On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:
snip
>
>Carbonara is a family favorite. It is one of those dishes that varies
>slightly in ingredients and proportions as well as prep from
>restaurant to restaurant and recipe to recipe, but I love the version
>I have settled on over the years.
>
>Although I never use garlic as the Food Network recommends, I like
>onion in it., Go figure.
>
>This is close to mine- the NYT. At times over the years, I have gone
>to the extra effort/cost of using guanciale, which is the traditional
>meat.
>
>INGREDIENTS
> Salt
>2 large eggs and 2 large yolks, room temperature
>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>for serving
>1 ounce (about 1/3 packed cup) grated Parmesan
> Coarsely ground black pepper
>1 tablespoon olive oil
>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>into pieces about 1/4 inch thick by 1/3 inch square
>12 ounces spaghetti (about 3/4 box)
>
>
>PREPARATION
>Place a large pot of lightly salted water (no more than 1 tablespoon
>salt) over high heat, and bring to a boil. Fill a large bowl with hot
>water for serving, and set aside.
>
>In a mixing bowl, whisk together the eggs, yolks and pecorino and
>Parmesan. Season with a pinch of salt and generous black pepper.
>Set the water to boil. Meanwhile, heat oil in a large skillet over
>medium heat, add the pork, and sauté until the fat just renders, on
>the edge of crispness but not hard. Remove from heat and set aside.
>
>Add pasta to the water and boil until a bit firmer than al dente. Just
>before pasta is ready, reheat guanciale in skillet, if needed. Reserve
>1 cup of pasta water, then drain pasta and add to the skillet over low
>heat. Stir for a minute or so.
>
>Empty serving bowl of hot water. Dry it and add hot pasta mixture.
>Stir in cheese mixture, adding some reserved pasta water if needed for
>creaminess. Serve immediately, dressing it with a bit of additional
>grated pecorino and pepper.
>
>
>The other quick and delightful and easy pasta dish is Cacio y Pepe.
>Again from the NYT and again, this is a dish that can vary widely in
>prep and proportion. One of the most interesting aspects of the
>various recipes is how to create the cheese and pepper "paste" that is
>the basis of the dish.
>
>INGREDIENTS
> Salt
>1 ½ cups finely grated pecorino Romano, plus more for dusting
>completed dish
>1 cup finely grated Parmigiano-Reggiano
>1 tablespoon ground black pepper, plus more for finishing the dish
>¾ pound tonnarelli or other long pasta like linguine or spaghetti
> Good olive oil
>
>PREPARATION
>Put a pot of salted water on to boil. In a large bowl, combine the
>cheeses and black pepper; mash with just enough cold water to make a
>thick paste. Spread the paste evenly in the bowl.
>
>Once the water is boiling, add the pasta. The second before it is
>perfectly cooked (taste it frequently once it begins to soften), use
>tongs to quickly transfer it to the bowl, reserving a cup or so of the
>cooking water. Stir vigorously to coat the pasta, adding a teaspoon or
>two of olive oil and a bit of the pasta cooking water to thin the
>sauce if necessary. The sauce should cling to the pasta and be creamy
>but not watery.
>
>Plate and dust each dish with additional pecorino and pepper. Serve
>immediately.
Thank you for the recipes. Nice indtructions.
Janet US
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