Last night I enjoyed dinner out with a girlfriend – we went to this awesome Japanese restaurant, the food was like a work of art and the food took your taste buds into ecstasy , it was that good – I’ve never had anything like that in my life. Of course I didn’t have a camera so I can’t share the awesomeness of the food. No worries – I’m dragging my husband to that restaurant soon and I’ll be sure to write a post about it. Tonight’s dinner wasn’t a work of art, didn’t send the taste buds into ecstasy, but it was very good and a simple Friday night dinner. I decided to blend Friday’s Phlog with our Friday night dinner and include the recipe. This pasta was taken from Chef Michael Smith’s 110 simple speedy recipes, Fast Flavours. If you ever see this book, grab it – This Prince Edward Islander is a genius – he gets you in, out and to the table in under 20 minutes – with a decent dinner at that – Enjoy:
bacon fettuccine carbonara
1 pound of fettucine
8 slices of bacon cut into strips
3 or 4 cloves of garlic, minced
1 cup (250 ml) or so of finely grated parmigiano-reggiano cheese
1 cup (20 ml) or so of chopped fresh parsley
lots of ground pepper
Bring a large pot of salted water to a full boil and toss in the fetuccine.
Meanwhile, begin the sauce Place your favourite large saucepan over medium-hight heat. Toss in the bacon, then pour in just enough water to barely cover it. Bring to a simmer, stirring frequently with a wooden spoon. As the water simmers, the bacon will begin to cook. Then, as the water evaporates, the bacon will render, releasing its fat. Lastly, it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Be patient and keep stirring until every piece is evenly crisped, about 5 or 6 minutes.
Turn off the heat and toss int he garlic, stirring for a few minutes as it softens and aromatizes. Stir in a splash or two of the pasta water, enough to further cool down the pan. Crack the eggs into a small bowl and whisk with the parmesan. Whisk in the parsley and then every last piece of bacon, including its delicious fat and toasty drippings. Season with lots of freely ground pepper.
Drain the pasta in a strainer, returning 1/4 cup(60 ml) or so of the hot cooking water to the cooking pot. Let the pasta rest briefly in the strainer without rinsing it. Meanwhile, quickly whisk the egg mixture into the hot starchy water Stir in the steaming-hot pasta until evenly coated with sauce – serve and share with a wonderful glass of wine and a scrumptious loaf of french bread…
I should mention – the picture shown is with bow tie pasta – I didn’t have any fettuccine -bow tie pasta was a good replacement.
Ps – the wine is woo woo white wine from dirty laundry in Summerland, BC – We visited there while on vacation this past summer and brought home a few bottles.. Follow link below for a little wine tour: