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

Chef Jamie's Pasta Carbonara 3/26/15

Posted: Updated:
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!!!

Powered by Frankly
WSMV
Powered by WorldNow CNN
All content © 2017, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.