Chef Jamie's Pasta Carbonara 3/26/15 - WSMV News 4

Chef Jamie's Pasta Carbonara 3/26/15

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Pasta Carbonara

Serves 4

1 - Shallot, cut in julienne

4 – Garlic cloves, cut in thin slice

1 – SMALL bunch fresh Thyme, coarse chop

1 – SMALL bunch fresh Parsley, coarse chop

4 – Ounces GOOD Italian prosciutto (or bacon) cut in julienne

6 – Large eggs.

Parmigiano Reggiano, as needed

“Splash” HEAVY cream

Kosher salt

Red pepper flakes, to taste

1 – 1 lb. bag spaghettini (DRIED) preferably Italian

GOOD Olive oil, for pan & finish.  Extra Virgin of course.

1.      Bring large pasta pot filled with cold water to rapid boil, salt aggressively.  Add pasta and cook 1 minute short of package instructions.

2.      Heat a large sauté pan over medium high heat.

3.      Add prosciutto / bacon and cook until cooked thru, about 4 minutes.

4.      Add shallot, garlic, red pepper flakes & ½ of the herb mix.  Cook until slightly softened, about 2 minutes.

5.      Add cream and cook until slightly thickened (optional).  Add good amount of Parmigiano and stir to combine.

6.      Add pasta to sauce and toss to combine.  Add remaining herbs and a little more cheese, drizzle with oil.

7.      Add 2 of the eggs, lightly scrambled prior to adding - little pasta water and toss to combine.  Cook until eggs are “set”.

8.      Place pasta in serving bowl, top with egg yolk and serve immediately.

9.      Bon Appétit!!!

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