Friday, March 6, 2015

Foolproof Spaghetti Carbonara

Pasta carbonara with carmelized Brussel Sprouts, chopped green onions and grated Parmesan.
According to America's Test Kitchen:

Most carbonara pastas are so rich that it’s hard to eat a whole bowlful. [The cooks at America's Home Kitchen] lightened the usual recipe by dismissing additions like cream and butter, cutting any oil, and including only a tablespoon of the rendered bacon fat. Having done so, [they] had to find other ways to make [their] sauce smooth and prevent the eggs from setting into curds and the cheese from melting into lumps.

As this recipe is from the ATK magazine, Cook's Illustrated, I will say only a little more. I will give you a link and trust that it will work for some time. No guarantees.

Being that both my wife and I are watching our weight, a pasta carbonara dish containing no cream, no butter, no oil, sounded like something we should be trying. And tonight we did. I took the picture at dinner.

I already know that there are two more changes I must make to the usual recipe. One, I'll use Egg Creations rather than eggs out of the shell and, two, I'll use pancetta instead of bacon. I don't want maple flavouring or hickory smoke in my carbonara. This is an Italian dish and should taste like it.

The first time I had pasta carbonara was in Chicago at a small, neighbourhood diner. The pasta was al dente, the bits of pork were pancetta and it was served with a poached egg gracing the top. It look great and tasted even better. But my heart friendly diet does not allow egg yolks: None. And so the decorative, and oh-so-tasty, egg is out.

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