Spaghetti Carbonara

Carbonara is an Italian Pasta dish from Rome that is based on eggs, cheese, bacon (or pancetta) and black pepper.
While these ingredients are few and the dish sounds simple enough this dish has always been difficult for me to make.

Many times I have thrown this into the garbage because the egg mixture became scrambled. While the taste is still there it just doesn't look that appealing. Curdled eggs just don't look good.

The other day while I was making this I decided to try to add some of the hot pasta water to the egg mixture. It's a technique I use while I'm making Avgolemono Soup, a very tasty Greek egg and lemon soup to prevent the eggs from scrambling. I thought if it works with the soup, maybe this will have a chance.
I was extremely happy with the outcome. My dish was perfect! It was creamy, smokey from the bacon and peppery just the way it's supposed to be!
This is a rich hearty dish, full of flavor.
If your looking for a wine to pair with this try a White Wine.  Try an Italian wine from the Roman Hills called Frascati. You'll love the way the wine and the dish compliment each other.

1/4 White Onion thinly sliced
4 slices of Thick Cut Peppered Bacon (Burgers Smokehouse preferred)
Pancetta may also be used in place of the bacon
2 egg yolks
fresh cracked black pepper
salt to taste
1/4 cup parmesan cheese-freshely grated
1/4 cup pecorino ramano - freshly grated
2 Tablespoons sweet unsalted butter
approximately 1 cup of reserved pasta water
1 pound spaghetti


In a skillet on medium heat cook the onion until transparent. Add the bacon and cook until bacon is cooked and fat is rendered but not crispy. Set aside.

Fill a large stockpot with water and bring to a rolling boil. Salt the water to taste. Add spaghetti and cook as instructed. Do not over cook.

While spaghetti is cooking beat two egg yolks with a fork and add the cheeses. This will make a very thick paste.  Season the mixture with salt and pepper.

While the spaghetti is cooking, using a ladle remove some of the pasta water and a little at a time add it to the egg mixture. You do not want the eggs to scramble. Keep adding the pasta water until your mixture is loose.

Drain the spaghetti, reserving some of the water.

Add the egg mixture to the spaghetti a little at a time until all is mixed in, toss with the bacon and onions. If too thick add a little more of the pasta water.

Top with some freshly grated cheese and another turn or two from the pepper mill and serve.

Buon Appetito
xoxoxo
Lorraine

Summer Short Ribs

Is there such a beast? Sounds like a contradiction to me. Usually made in the winter months, braised slowly for hours to make a hearty, belly warming meal, short ribs are always a favorite...in the winter, but in the summer? I'm not so sure.
So while gazing at a box of beautiful ripe white peaches I thought that I could somehow mix the two and come up with a dish  that would taste really good.
So I gathered up some other ingredients, sort of like a mystery box challenge, fit for an entree round on Chopped and came up with Summer Short Ribs.
Beef Short Ribs! Cooked with porcini mushrooms, white peaches, and onions and braised in a white wine and burbon sauce. For a garnish I cut a peach in half, dipped it in brown sugar and let the peach brown in some butter.
There are some nice flavors happening here!
My husband and I are off for a fabulous 2 week trip to Italy, France and Spain.
I look forward to sharing pictures with you when I get back.

Enjoy!
Buon Appetito!
xoxoxo
Lorraine

Gnocchi

I love Gnocchi. If they are made well, they are the most delicious little pillowy clouds of yummy goodness. I have had them made with potato and also made with ricotta cheese. They are equally delicious, although I do think that the ones made with ricotta cheese are a little lighter, and they certainly have a different texture. I love nothing more than a bowl of homemade gnocchi with a veal bolognese, and don't skimp on the shaved parmesan!  The Gnocchi I made has a little bit of both ricotta and potato. To celebrate Spring, and for Easter I thought it would be a nice to switch it up and instead of making a lasagna for Easter, decided to make a Sweet Potato Gnocchi.  I'm serving these with a creamy cheese sauce, and for my daughter who doesn't like any melted cheese whatsoever, just a sauce of savory sage and brown butter over the gnocchi will have to do.

Sweet Potato Gnocchi

2 pounds sweet potatoes, baked until tender
12 ozs ricotta cheese, drain through cheese cloth for at least 2 hours
1/2 cup parmessean cheese
2 T brown sugar
2 Tablespoons salt
1/2 tsp nutmeg
2 3/4 cup flour + more as needed

Sage Sauce
1 stick butter
6 Tablespoons fresh sage

Cheese Sauce

using a fork make holes in the potatoes and bake them on a lined baking sheet until they are tender.  I did not line the baking sheet and it was a mess to clean.

Once baked and tender, let them cool off and slice them down the middle the long way and scoop out the flesh into a bowl.

Add the cheeses, brown sugar, salt and nutmeg to the potatoes. when well mixed add the flour 1/2 cup at a time until a dough starts to form. You may need to add extra flour. The dough should be dry enough to roll out into a line. Flour your working surface and roll into long ropes. Cut into pieces and then roll on a fork

put the Gnocchi on a baking rack to dry out a little. 

Bring some salted water to a boil. Add the pasta and after the gnocchi come to the surface boil for 5 - 6 minutes. Remove from water with a slotted spoon. I added the gnocchi to a pan with melted butter, fresh sage and some garlic and pan fried the gnocchi just to give them a sear on the outside. 

The gnocchi went into individual serving dishes and Gorgonzola sauce was added to those who wanted it on their Gnocchi. It was delicious!

Thanks for stopping in.  Enjoy!

Buon Appetito!
Lorraine
xoxoxo