Saturday, July 5, 2014

How Corning Ware Does Italian - Linguine alla Carbonara

This has got to be my favorite pasta dish of all time.   I could literally eat the whole entire pot all by myself.  It's basically bacon and eggs on pasta, which is made even more awesome by the addition of cheese and wine...  You can't go wrong with that combo.  

Corning Ware's heat retention lends itself well to this traditional Italian pasta dish during the final tossing with the eggs & cheese to form the sauce.

Linguine alla Carbonara

1 Large Egg
3 Large Egg Yolks
2 oz finely shredded Pecorino Romano, not grated (plus more for serving)
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon
2-4 sprigs of Italian Flat-Leaf Parsley, chopped
4 oz Pancetta, cubed (if substituting Bacon, use one that is only lightly smoked)
1/3 cup White Wine
Lots of Black Pepper (about 1/4-1/2 tsp)
16 oz Linguine or Spaghetti

Corning Ware 5 quart Dutch Oven (A-5-B) or 5 quart Rangetopper (N-5-B)
Corning Ware 4 quart Sauce Pot (P-84-B or A-84-B)

Place water and a large pinch of salt in the A-5-B (or N-5-B) and place over medium-high flame and bring to a boil.


Combine the Egg, Egg Yolks, Pecorino Romano, Lemon Zest, Lemon Juice and chopped Italian Parsley in a Pyrex pitcher and mix with a fork until well blended.

Place the P-84-B (or A-84-B) over medium flame and add a small drizzle of Olive Oil.


By now the salted water in the A-5-B (or N-5-B) should be boiling...

Go ahead and drop the pasta...

Reduce the flame to Medium...to keep the water from boiling over.


When the Olive Oil in the P-84-B (or A-84-B) is hot, add the cubed Pancetta.

Saute until crispy.

Deglaze the P-84-B (or A-84-B) with the White Wine.

Add a copious amount of Black Pepper....

Then reduce the wine slightly to about 1/4 cup, then remove the P-84-B (or A-84-B) from the flame.

When the Pasta is cooked al dente, remove with tongs and place into the Pancetta and Wine reduction in the P-84-B (or A-84-B).

Stir with the tongs to coat the Pasta with Wine and distribute the Pancetta.

Now you have to do this part quickly or the eggs will curdle...  Pour the Egg/Cheese mixture over the hot Pasta while tossing everything around to evenly coat to Pasta.


The hot Pasta & hot Corning Ware will cook the eggs and melt the cheese to form a beautifully unctuous sauce.

and here is a gratuitous close up of the deliciousness

If the Pasta seems too dry, dip a little of the Pasta water.....

pour over the pasta and toss again.

Serve immediately, sprinkled with additional Pecorino Romano.

Where is your Corning Ware??
~~

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