Pasta carbonara is one of my all-time favourite comfort foods. Carbonara is a classic pasta dish made with nothing but hot, freshly cooked pasta, raw eggs (the heat from the pasta cooks the eggs), grated cheese, and a mound of crispy bacon. Wham, bam, and you're eating a big bowl of happy.
Paul found this recipe in the latest Cucina Italiano magazine and decided that it was worthy of a try. Their recipe uses bresaola in place of pancetta or gunaciale. The result is a carbonara that's a little tangier than traditional versions. The addition of cream and the cornstarch thickener means that the pasta is well-coated with the substantial sauce.
So how was it?
Brilliant. It wasn't the same carbonara that I love but it was good nonetheless.
“Quasi Carbonara” Con Bresaola (Pasta Carbonara Made with Bresaola)
Fine sea salt
6 large eggs
1 tablespoon plus 2 1/2 teaspoons cornstarch
1 1/2 tablespoons cold water
1 pound trenette or linguine
2 1/2 cups whole milk 2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 4 1/2 ounces
1 (4-ounce) 1/4-inch-thick piece bresaola, cut into 1/4-inch cubes (1 cup)
Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, lightly beat eggs. In a small bowl, whisk together cornstarch and 1 1/2 tablespoons cold water.
Cook pasta in the boiling water until al dente.
Meanwhile, in a medium saucepan, bring milk to a boil, then whisk in cornstarch mixture. Whisking constantly, cook milk mixture until slightly thickened, about 2 minutes; remove from heat. Whisking, pour about 1/2 cup hot milk mixture into bowl with eggs. Repeat twice, then, whisking, add egg mixture back to remaining milk mixture. Whisk in cheese and 1 teaspoon salt.
Drain pasta, then return to pot. Add egg mixtureand half of the bresaola to hot pasta; toss to combine. Let stand 2 to 3 minutes (pasta will absorb some of the sauce), then toss again. Adjust seasoning, if desired, then divide among serving bowls. Spoon extra sauce and sprinkle remaining bresaola over the top. Serve immediately.
The bresaola sounds like a good substitite for the milder flavours. Buon appetito!!!
Posted by: bellini | April 24, 2011 at 11:27 AM
It was - it wasn't as salty as pancetta(which I suppose is not a bad thing).
Posted by: JDeQ | June 30, 2011 at 06:31 AM