Shoot, sorry Mark, just seeing this now. It was actually emails after the big event. From Bruno:
Spaghetti chitarra ala carbonara
This is scaled down to 1/3 of Big Indian, will feed about 6 (hungry) to 8 (less hungry) adults.
Leftovers can be warmed for breakfast/lunch -- or eaten cold if hung over.
A. Ingredients/quantities:
Spaghetti or *spaghetti chitarra*, or linguine (2lb)
*pancetta* or Canadian bacon, diced small (1lb)
*aged parmiggiano reggiano* or other good parmesan or gran padano, grated fine, (1/2 lb)
eggs, either *whole*, or yolks only (2)
*heavy cream* or milk (1/2 cup)
olive oil (2 tsp)
shallot, diced (optional)
parsley, chopped (optional)
B. Method (all tweaks, mods and variations encouraged):
1. Dice the pancetta and grate the cheese while you heat big pot salted water for pasta.
2. Saute pancetta in 2 tsp olive oil in a skillet. If including diced shallots, cook until translucent but don't carbonise them.
3. Remove pancetta (and shallot) from skillet. Reserve some (half) of the cooked fat.
4. In a warm oven (175/200 degrees F), temper a bowl. Add beaten eggs (or yolks) and cream (and, if you wish, a pinch of dijon mustard.)
5. When mixture in oven is warm, blend in half the grated parmesan.
5. Cook the pasta 'al dente'. Drain and transfer pasta to the skillet. Add bacon and reserved fat to pasta and mix well.
6. Blend the mixture of warmed eggs, cream and parmesan into the skillet w pasta and bacon. Add sea salt and pepper to taste.
7. Agitate skillet vigorously -- it's all in Joel's wrist – mixing ingredients well. Use a bit of reserved pasta water, if necessary, to keep pasta from sticking to pan.
8. Garnish pasta w parsley (optional) and pile on remainder grated parmesan. Grate more parmesan as needed.
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This is scaled down to 1/3 of Big Indian, will feed about 6 (hungry) to 8 (less hungry) adults.
Leftovers can be warmed for breakfast/lunch -- or eaten cold if hung over.
A. Ingredients/quantities:
Spaghetti or *spaghetti chitarra*, or linguine (2lb)
*pancetta* or Canadian bacon, diced small (1lb)
*aged parmiggiano reggiano* or other good parmesan or gran padano, grated fine, (1/2 lb)
eggs, either *whole*, or yolks only (2)
*heavy cream* or milk (1/2 cup)
olive oil (2 tsp)
shallot, diced (optional)
parsley, chopped (optional)
B. Method (all tweaks, mods and variations encouraged):
1. Dice the pancetta and grate the cheese while you heat big pot salted water for pasta.
2. Saute pancetta in 2 tsp olive oil in a skillet. If including diced shallots, cook until translucent but don't carbonise them.
3. Remove pancetta (and shallot) from skillet. Reserve some (half) of the cooked fat.
4. In a warm oven (175/200 degrees F), temper a bowl. Add beaten eggs (or yolks) and cream (and, if you wish, a pinch of dijon mustard.)
5. When mixture in oven is warm, blend in half the grated parmesan.
5. Cook the pasta 'al dente'. Drain and transfer pasta to the skillet. Add bacon and reserved fat to pasta and mix well.
6. Blend the mixture of warmed eggs, cream and parmesan into the skillet w pasta and bacon. Add sea salt and pepper to taste.
7. Agitate skillet vigorously -- it's all in Joel's wrist – mixing ingredients well. Use a bit of reserved pasta water, if necessary, to keep pasta from sticking to pan.
8. Garnish pasta w parsley (optional) and pile on remainder grated parmesan. Grate more parmesan as needed.
- b. 3-11-2010 10:07 pm