Mike Marlow
TVWBB Fan
Pasta from Sicily. Because of the quality of bacon I read about in the forum I thought this might go well in the pork section.
Local Sicilian version of Carbonara (sometimes known as ten ingredient pasta)
Very rich. Usually only made for special occasions.
Ingredients-
About 100gms. of pasta per person (usually spaghetti)
One full egg plus one more per person
About 50gms of Parmesan plus 25gms more Parmesan per person
Good handful of chopped basil
One tsp. chopped chili (your choice)
3 cloves of garlic roughly crushed
1clove of garlic mashed
Olive oil
3 or more slices of good smoked bacon cut into small pieces
1 tsp. of anchovy essence
1 onion roughly chopped (may need more depending on how many for)
Plenty of fresh ground black pepper
Salt
Good knob of butter
Method-
In an appropriate glass container crack eggs and whisk lightly. Add finely grated Parmesan, finely chopped basil, 1 clove of mashed garlic, 1 tsp. of anchovy essence, and good grind of fresh black pepper. Leave to side. In a good-sized fry pan put a good tbs. of olive oil and butter bring to low heat and add chopped chilli, 3 cloves of crushed garlic, bacon, and onion. Fry slowly allowing flavors to develop. Cook your pasta in large pasta pan with a little salt and tsp. of olive oil. Cook pasta until al dente. As pasta approaches cooked raise heat on frying pan to crisp up bacon and give a little color to onion. Drain pasta, wipe pasta pan with a little olive oil, replace pasta and put back on cooker over very low heat. Now empty fry pan into pasta and toss still on very low heat. Now add egg mixture and mix well for two or three minutes until egg mixture coats pasta without becoming scrambled. Serve with lots of fresh ground black pepper.
If everything has gone well it should look like a cream sauce (Carbonara like), but of course, no cream. When I first had this I was convinced that it had to be cream in the sauce, having only had Carbonara in the UK, but my Italian relative told me that no self-respecting Italian would use cream for a Carbonara. I have always enjoyed this and hope you do to.
Local Sicilian version of Carbonara (sometimes known as ten ingredient pasta)
Very rich. Usually only made for special occasions.
Ingredients-
About 100gms. of pasta per person (usually spaghetti)
One full egg plus one more per person
About 50gms of Parmesan plus 25gms more Parmesan per person
Good handful of chopped basil
One tsp. chopped chili (your choice)
3 cloves of garlic roughly crushed
1clove of garlic mashed
Olive oil
3 or more slices of good smoked bacon cut into small pieces
1 tsp. of anchovy essence
1 onion roughly chopped (may need more depending on how many for)
Plenty of fresh ground black pepper
Salt
Good knob of butter
Method-
In an appropriate glass container crack eggs and whisk lightly. Add finely grated Parmesan, finely chopped basil, 1 clove of mashed garlic, 1 tsp. of anchovy essence, and good grind of fresh black pepper. Leave to side. In a good-sized fry pan put a good tbs. of olive oil and butter bring to low heat and add chopped chilli, 3 cloves of crushed garlic, bacon, and onion. Fry slowly allowing flavors to develop. Cook your pasta in large pasta pan with a little salt and tsp. of olive oil. Cook pasta until al dente. As pasta approaches cooked raise heat on frying pan to crisp up bacon and give a little color to onion. Drain pasta, wipe pasta pan with a little olive oil, replace pasta and put back on cooker over very low heat. Now empty fry pan into pasta and toss still on very low heat. Now add egg mixture and mix well for two or three minutes until egg mixture coats pasta without becoming scrambled. Serve with lots of fresh ground black pepper.
If everything has gone well it should look like a cream sauce (Carbonara like), but of course, no cream. When I first had this I was convinced that it had to be cream in the sauce, having only had Carbonara in the UK, but my Italian relative told me that no self-respecting Italian would use cream for a Carbonara. I have always enjoyed this and hope you do to.