skunkstripe
12-11-2007, 08:07 PM
Ali this is sort of for you. I thought it might be fun to post recipes for things that we might want to eat every day if they weren't so fattening. So here's one that I would eat every day if I could! here is one from Rachel Ray (and she ain't skinny!) Maybe you can find one that will help you pack on the pounds!
Spaghetti Carbonara
1 lb pasta (spaghetti or rigatoni)
1/4 c olive oil
1/4 lb pancetta (Italian bacon) chopped
1 tsp red pepper flakes
5-6 clove garlic, chopped
1/2 C dry white wine
2 egg yolks
freshly grated Roman cheeese
finely chopped fresh parsley
Cook pasta until al dente, about 8 min. Save the water that it was cooked in!
In a large skillet, brown pancetta in olive oil 2 minutes. Add red pepper flakes and garlic and cook another 2-3 min. Add wine and stir.
In a separate bowl, beat egg yolks, then add about 1/2 C of the cooking water from the pasta .
Drain pasta and add to skillet with the pancetta. Pour egg mixture over pasta. Toss quickly to coat without cooking the egg. Tae pan off heat and add cheese, and seasonings as desired. Cook and toss pasta until it soaks up egg mixture and thickens, about 1-2 min. Garnish with parsley and some grated Romano.
Bon appetit!
Who has more?
Spaghetti Carbonara
1 lb pasta (spaghetti or rigatoni)
1/4 c olive oil
1/4 lb pancetta (Italian bacon) chopped
1 tsp red pepper flakes
5-6 clove garlic, chopped
1/2 C dry white wine
2 egg yolks
freshly grated Roman cheeese
finely chopped fresh parsley
Cook pasta until al dente, about 8 min. Save the water that it was cooked in!
In a large skillet, brown pancetta in olive oil 2 minutes. Add red pepper flakes and garlic and cook another 2-3 min. Add wine and stir.
In a separate bowl, beat egg yolks, then add about 1/2 C of the cooking water from the pasta .
Drain pasta and add to skillet with the pancetta. Pour egg mixture over pasta. Toss quickly to coat without cooking the egg. Tae pan off heat and add cheese, and seasonings as desired. Cook and toss pasta until it soaks up egg mixture and thickens, about 1-2 min. Garnish with parsley and some grated Romano.
Bon appetit!
Who has more?