Saturday, February 27, 2010

Snow Bound in Brooklyn with Some Bacon and Some Eggs

New York experienced another snow storm and most of us stayed in. Once again I was confronted with a rumbling stomach and not much left in the cupboard. Following is a my quick version "Pasta Carbonara"

All Images © Simone Rene 2010

1/4 lb Pancetta (or a few strips of bacon), chopped into bits
1 lb Pappardelle (makes 4 servings)*
1 lb Mushrooms, cleaned and thinly sliced
2-3 Cloves Garlic, smashed and chopped**
1 Egg per serving
Grated Cheese, like Parmesan, Parmigiano-Reggiano, Pecorino
Salt & Pepper
Olive Oil
Frying Pan and Pasta Pot

Fill Pot with cold water, salt lightly (the pancetta is very salty) and set to boil
Heat coat heated frying pan with thin layer of olive oil
Add chopped pancetta and allow to cook until crisp
Remove with slotted spoon to paper towel, leave drippings in pan
Water should be boiled by now
Add pasta and let cook for 2-4 minutes until it is as you like it.
In same heated frying pan add chopped garlic**, mushrooms and a bit of pepper
Allow to cook down before returning the pancetta and cooking for another minute or so.
Transfer the cooked wet pasta to the pan and mix so that it is coated by sauce
Place servings in bowls or on plates and quickly return to frying pan
Add a bit more olive oil to pan, crack and fry egg - sunny side up is preference
Slide each egg atop mound of wating pasta
Sprinkle with freshly grated pepper and cheese
Serve ASAP!

* if you don't have Pappardelle breaking up lasana noodles or using a broad linguine works
** Sometimes I also add a chopped shallot to the pan at garlic stage - be creative!!

Ahhhhh how can fryed bacon and eggs be wrong??
(not too pretty but oooooh so good)

All Images © Simone Rene 2010

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