Dinner Tonight: Pasta Carbonara with Ricotta Recipe
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I've said it before, and I'll say it again: real pasta carbonara没有淡淡的奶油在里面。这不是培根的阿尔弗雷多酱。唯一的乳制品是一些磨碎的奶酪，当将其与面食烹饪水混合在一起和几乎凝结的蛋黄时，会产生奇妙的面条涂料酱。
Unless, of course, you're flipping through the excellentZuni Cafe食谱and read about something Judy Rodgers calls aCarbonara的“ Rogue版本”。No, it doesn't have heavy cream—that would be a too-predictable departure from the original—but it does have乳清干酪。Beaten with the eggs to make a smooth mixture studded with tiny curds, it melts with sharp Pecorino Romano cheese to make a worthwhile riff on the classic dish. Slow-cooked bacon and good semolina pasta are essentials, providing a chewy texture against the smooth sauce, with a hit of sharp Pecorino cheese amid it all.
It's not better than the sublime original, but it may be a little easier to make with excellent results.
- 屈服：4
成分s
- 1磅意大利面或其他意大利面
- 4 tablespoons olive oil
- 4 slices thick-cut bacon, about 5 ounces
- 4个鸡蛋
- 1/2 cup ricotta cheese at room temperature
- 2 ounces Pecorino Romano cheese, grated (do not substitute Parmesan)
- 3/4 cup shelled fresh peas, or frozen
- Black pepper to taste
Directions
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1.
In a medium skillet with high sides (enough to hold the cooked pasta) or a saucepan, heat the olive oil over medium-low heat. Add the bacon pieces and turn the heat to low. Cook them gently as the fat begins to render and mix with the olive oil, turning the pieces occasionally, for 20 minutes or so as the edges begin to turn golden but the center remains chewy.
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2.
同时，带一锅咸水煮沸。将面食煮至煮熟，但仍然耐嚼。如果使用新鲜的豌豆，请在面食烹饪之前大约3分钟添加；如果使用冷冻，请在1分钟之前添加它们。
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3.
While the pasta is cooking, lightly beat the eggs with the ricotta, breaking up any curds. Add most of the cheese to the mixture, and plenty of black pepper.
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4.
When the pasta and peas are nearly done, turn the heat up to high on the bacon to gently crisp the edges, then remove from the heat. Drain the pasta and add it to the pan with the bacon. Toss quickly to coat the noodles, then pour the beaten egg mixture over everything and fold it quickly into the noodles. The egg should cook gently from the heat of the pasta, while the ricotta will form tiny curds.
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5.
Serve in warmed bowls with the remaining cheese and more black pepper.
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