Tortiglioni alla Carbonara - Friday night special - Giangi's Kitchen

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Tortiglioni alla Carbonara – Friday night special

Published on July 16, 2011 | America

Tortiglioni alla carbonara.


We all look so forward to Friday, the end of the week. However dinner is always an after thought and last night was no exception.

Standing in front of the refrigerator with the door wide open I ponder and ponder what to fix for dinner. At the same time my son walked in the kitchen and looked at me with this wonderfully puzzled face and says: “Mom are you enjoying the coolness of the refrigerator? you know we do have air conditioning if you are too hot…. “ It was hard to keep a straight face, but he was right, I was enjoying the cold air…

Back on track, I finally looked at what I had and the bacon was staring at me. Why not make Tortiglioni alla Carbonara? Simple and fast, the perfect combination on a Friday night. Bacon, eggs and cheese in one hand, I did not know I could juggle either, onion in the other, dinner was made in less than twenty minutes.

As soon as the pasta was cooked it was stirred in this wonderful bowl with the bacon-wine sauce. Added the egg mixture and all the flavors were well balanced, perfectly delicious and ready to be enjoyed. As my hungry little guy and I downed down a huge plate each, I realized I forgot to take a picture. I promise next time I make Tortiglioni alla Carbonara I will take a picture of it. Meanwhile, please enjoy this black and white picture I took in Silverton CO instead. Enjoy!!

Tonight’s July 15 dinner:

Tortiglioni alla Carbonara

Durango-Silverton-Train-CO-8x6.JPG
Durango -Silverton train in Colorado. Picture taken by yours truly.

TORTIGLIONI ALL CARBONARA

1 pound of Tortiglioni pasta by Barilla

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

2 eggs

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.

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