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

Brussel Sprouts ala Bouchon

While traveling this past month my husband and I had the pleasure of eating at Buchon in Las Vegas. May I just say that it was simply fabulous?
From our appetizers to our deserts everything was prepared to perfection, and plated in a magical way that teased your taste buds before the food touched your lips! It was a magnificent meal served by a wait staff that was knowledgeable and very friendly. I would have eaten there every night if I had the opportunity! If you are ever in Las Vegas do yourself a huge favor and make a reservation. You'll be glad that you did!

Octopus and Fingerling Potatoes

Something that I love to do is try to recreate a dish that I've had while eating out. Sometimes I am very successful and other times it takes many misses to make it a hit.

I love brussel sprouts, and we had them at Buchon. They were made with a thick sliced bacon. They were amazing! I've been trying to make these at home.

The first time I made them, they came out just alright. Nothing special...the second time I made them I decided to incorporate my own likes into what I think I remembered eating.
I cut up two slices of thick bacon. The bacon was cooked to a nice crisp.  I added 4 sliced baby leeks to the bacon and bacon fat.

In a small pot, I steamed the brussel sprouts just until tender.  I cut them in half and added them to the bacon and leeks. I seasoned them with salt and pepper and added a tablespoon of butter.  I turned up the heat so the brussel sprouts would get a nice sear to them.

Unfortunately, we started eating them and I didn't take a picture of the finished brussel sprouts! My husband said they are still not Buchon's,  but I'm getting closer!  If left overs are any indication of how much they were enjoyed I have to tell you that there are none! They are gone!

Buon Appetito
xoxoxo
Lorraine

Stuffed Pork Roast

This recipe for a stuffed pork roast will rock your world. It's actually pretty simple, but it is so scrumptious!
This roast was cut in half down the center. If it hadn't been sliced that way I would have made a pocket to stuff the roast. I almost prefer it with a pocket because it holds in more of the stuffing.
For this recipe you will need

one boneless pork roast
fresh rosemary
prosciutto
olive oil
salt and pepper
fresh spinach
bacon
sliced provolone cheese

Start preparing the roast by season all pieces of the meat with salt and pepper. I like to rub the inside of the meat with some olive oil.
On the bottom piece of the roast layer the sliced prosciutto. We like the smokey flavor, so I used about a 1/4 pound.
Next layer some fresh spinach leaves, pile on as much as you can because during the cooking process the spinach will shrink to nothing, and then top that with some sliced provolone. Use as much as you need!  Season with some fresh rosemary.

Now it's time to tie the roast together. We used thread, lots and lots of thread...I forgot to ask the butcher for some string, and besides, my mother always used thread and it always worked for her, so if  there's no string use sewing thread!  Just don't pull a Bridget Jones and use some funky color that will bleed all over everything! lol

Once you have your roast secured, it's time for the bacon. Just lay your strips of bacon across the top of the roast, so that they cover the top and fall on each side.  Bake the roast at 450 degrees for 15 minutes and then lower the heat to 350 degrees, and cook your roast for approximately 20 minutes per pound. 

For the gravy we simply made an au jus with the drippings from the pan. Yummy!

I regret not taking a picture of the roast before we cut it up and put it on the table. It was so scrumptious! If you look at the next picture you can spot the sliced roast on a serving platter on the table. It was enjoyed by all!

Thanks for stopping in. Have a great day and most of all, have fun in the kitchen!

xoxoxo

Lorraine