Lemon Carbonara Recipe
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Category: |
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Ingredients: |
Ingredients: Lemon Carbonara
Wine pairing - Chardonnay
For every 4 people (or 2 really hungry people!)
* 1 (7oz) package dried vermicelli pasta
1/3 cup whipping cream
3 Tbsp butter
1/4 cup fresh lemon juice
1/3 cup freshly grated Parmesan or Asiago cheese.
1/3 cup peas (more to preference)
1 small (5oz) package cubed/diced pancetta (more to preference)
At least 3 cloves of garlic
2 egg yolks
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Directions: |
Directions:* Peel and chop/mince garlic
* Grate all the cheese
* Separate the eggs / keep yolks / remove whites
Cream Sauce (same time as pancetta)
* Melt butter in small saucepan over medium-low
* Combine cream
* Bring to temp (gently bubbling) while stirring regularly so nothing burns to pan
* Slowly melt cheese into the warm sauce (too much and it will clump and/or drop the temperature too quickly)
* Let the temp return after each adding and then keep going.
* Reserve enough cheese for topping the dish when complete
* Keep warm until pasta is done.
Garlic and Pancetta (same time as sauce)
* Bring pan to temp on medium—low heat. Add olive oil and allow it to heat up.
* Start with pancetta only / stirring occasionally
* Watch for the fat to be partially melted away then add the garlic and stir occasionally. (The garlic cooks faster and we don’t want to burn it)
* Once the garlic/pancetta mix is cooked (NOT burned) remove from hot pan and set aside on paper towels to absorb fat and oil.
Peas (while pasta is cooking)
* Place PLAIN peas in a microwaveable dish (you have a lot of sauce and flavor elsewhere) in microwave BUT do not start just yet.
* When your pasta is about 3-5 minutes from finished in the next step, start your microwave so the peas are hot at the right time.
Pasta
* Bring large pot of salted / oiled water to boil
* Cook vermicelli / al dente
* Drain water from pasta
* Turn off heat, return pot to stove top
* Immediately proceed to next step while pasta is hot
Bring it together
* Place lemon juice in pot
* Toss pasta with lemon juice to soak up
* Stir in egg yolks. Allow the heat from the HOT pan/pasta to cook the yolks (20 seconds or so)
* Remove pot from heat
* Add warm cream mixture and toss to coat. You may not need all of the sauce. Start with about 2/3 of the sauce and see if you need more. Keep adding as desired. You want coated here but not runny. Remember you can always add more but you cannot take it away!
* Stir in pancetta, garlic and peas
* Transfer to serving dish
* Top with remaining parmesan or asiago
* Serve immediately |
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