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Five items: Pasta carbonara
By Ann | January 15, 2008
In no way is this a classic carbonara — in fact, this recipe is adapted from a low-fat cookbook — but if you’re looking for a simple, savory meal (and you’re tired of tomato sauce) this is the pasta for you. I can whip this up in 20 minutes or less.
- 1 onion
- 3-4 strips bacon
- 2 cups white wine
- 1 egg, beaten
- 1 lb linguine
Chop the onion and dice the bacon. Heat a saucepan and cook the bacon until it begins to crisp. Add the onion and saute until wilted, about 5 minutes. Meanwhile, start cooking the linguine.
Add the wine to the onion mixture, bring to a boil, turn heat to medium-low and simmer about 5 minutes, until the alcohol has burned off and the liquid has reduced by half. Drain the pasta, reserving a cup or so of the cooking water. Return the pasta to its pot, pour in the hot onion-bacon-wine mixture and toss. Add the egg and continue tossing, adding dashes of cooking water so that the mixture is smooth and supple. Season with salt and pepper. Serve immediately, sprinkled with grated parmagiano-reggiano (this is a sixth item, but it’s essential — sorry).
Topics: Five items |
January 16th, 2008 at 2:44 pm
Although I NEVER tire of tomato sauce, I can vouch for this as a truly fabulous fast recipe (even if heating the wine used to set off our hyper-sensitive kitchen fire alarm in Beijing). And don’t worry about the sixth item. Six is the new five, I’ve heard.
April 15th, 2008 at 1:50 am
Just tried this out the other day and it’s great!
April 15th, 2008 at 2:21 am
I actually wrote about the process of making this and finding ingredients in Beijing. check it out on my blog!