March 8, 2010
After last night’s dinner, tonight will be a quick one. Pasta is always the quick and easy fall back. The possibilities are endless and enjoyment is always achieved. We were raised with pasta from Barilla and De Cecco therefore that is the only pasta we eat in our family. I am so fortunate to have been given an original “60 Pasta recipes” book from Barilla that was published over 50 years ago. The book has seen better days, but the recipes are still a wonderful delight.
Tortiglioni by Barilla or Rigatoni by De Cecco. Both are large tubular pasta, are the best to go with the sauce in tonights dinner. Do not worry about the raw egg. By the time they are beaten with the cheese and the hot pasta and sauce is pored over them, the eggs will be cooked. After a bowl or two of this pasta, the only room you will have left will be for a small bowl of salad.
Tonight’s Dinner March 8, 2010
Tortiglioni alla Carbonara
TORTIGLIONI ALL CARBONARA
1 pound of Tortiglioni pasta by Barilla or Rigatoni pasta by De Cecco
1 small onion, sliced in small pieces
2 tablespoons of unsalted butter
6 to 8 oz bacon, sliced in small strips ¼ inch wide
½ cup white wine
3 tablespoons of Parmigiano grated fine
Salt and Pepper
In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the wine. Lower the heat and let it cook for a couple of minutes. In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-wine sauce and mix well. Serve hot.
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt. My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil. In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.