Linguine Carbonara (and bonus Bread!)

Linguine Carbonrara and The Bread

Even if you have everything chopped up before you even turn a pan on, this is a good quick supper for two. (You may want to get the water started, though.) It’s a staple since I usually have pretty much everything for it and it’s pretty simple. There’s not a lot of chopping involved, either, at least the way I buy my pancetta. It’s also popular with the roommate, particularly when there is also bread!

Linguine Carbonara

1/2 lb. linguine
1 Tbsp. olive oil
1/4 lb. pancetta, cut in small cube
3 large cloves garlic
1 egg
1 c. freshly grated Parmesan — grate fine so it’s fluffy
salt for pasta water
pepper to taste
1/2 c. pasta water

Put a big pot of salted water over high heat for the linguine.

Heat the oil in a large skillet (or wok, which I pretty much use for everything that doesn’t need to be pureed) over medium heat and add the pancetta. Brown it. The water should come to a boil while the pancetta is browning; drop the pasta in when it does, and stir a bit to keep it from sticking together, then benignly ignore it for a few minutes. Beat the egg and mix the cheese into it. When the pancetta is getting into nicely-brown territory, add the garlic and toss until your kitchen smells absolutely marvelous and the garlic bits are golden. Add a bunch of pepper and drop the heat until the pasta’s ready — grab a half cup or so of water before it’s drained. Add the drained pasta to the pot, mix with the pancetta and garlic until it’s nicely coated, and kill the heat. Add in the egg/cheese mixture and stir vigorously. If it’s too thick to coat your noodles nicely, add pasta water a splash at a time until it looks right. This isn’t a thick sauce — it will, as pictured, kind of disappear on the noodles — but it should certainly be tasty. Serve with ridiculously delicious bread, because there clearly aren’t enough carbs here.

An example of ridiculously delicious bread: I prepared the slightly-adapted bread below straight from the recipe from Pioneer Woman and people raved about it all night. Ignored the homemade lasagna and the pumpkin bread pudding in toffee sauce. Waugh! Good bread, though.

The Bread, adapted from Pioneer Woman

1 loaf bread with garlic in (not as big as a French loaf — about half that size)*
1 stick butter, softened

Preheat oven to 350F. Split the bread in half. Spread each half-loaf with half the stick of butter and put it in the oven on a sheet tray. Let it warm for ten minutes or so, until the butter is nicely melted into the bread, and then crank the broiler for a minute or two. Ideally, you’ll have a bit more browning than I did; I was worried about burning my garlic cloves, which it turned out I really didn’t need to be so paranoid about.

Slice the bread into pretty thin sticks — it’s rich — and serve it with a delicious saucy thing.

*You’re not looking for bread with garlic spread, but a loaf of bread with cloves of garlic baked into it, available at some markets. If you can’t find it, just grab whichever bread looks interesting.

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~ by iliadawry on 13 July 2012.

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