Search the Community
Showing results for tags 'pasta carbonara'.
Found 2 results
Pasta Carbonara using Smoked Pork Roast So this weekend was a special occasion for Mrs. Smokehowze and the plans were to go out for dinner Saturday night. In the late afternoon, a consensus was reached by all to not go out, as it had been a busy day around the house and the family was tired. Hummm… what to fix for dinner… Well, coincidentally last night while rearranging the freezer, I found a vacuum sealed 1.5 lb portion of a Kamado smoked pork roast hat was getting along date-wise and placed it in fridge to thaw, figuring it needed to be used and that I would come up with something to do with it over the next few days. How fortuitous. Bingo… I got it. The smoked pork is like a bacon and similar to a pancetta so why not do a pasta carbonara? OK, what does the pantry have for pasta? WHAT? No normal pasta. Oh wait, we have a 1 ib box of ‘Campanelle’ style tubular shaped pasta. Hey, that will work - let's use it all. Here are the basic ingredients for this simple dish. The cubed pork was browned in the pan at medium high heat. I probably used almost a pound of the pork coarse cubed. Remove the hot al-dente cooked pasta from the water with a slotted scoop. Add to bowl with the browned pork. I used one of Mrs Smokehowze's favorite Mason Cash bowls - and yes I had permission. The pasta needs to be wet from the pot to help create the sauce. Wait for it to cool slightly (just enough to avoid curdling the eggs ) and slowly fold in the room temperature beaten eggs that have been mixed with about half the grated parmesan cheese. When incorporated, add the remaining parmesan (about a cup total for both that in the egg and that added later), some butter and some of the pasta water to adjust the thickness of the sauce. Adjust salt, finish with fresh ground black pepper and top with minced fresh parsley and a sprinkling of more cheese. Serve immediately with additional parsley sprinklings. The pasta carbonara was plated with a simple salad of red and orange tomatoes from the garden that are marinated in olive oil, balsamic vinegar and some basil and presented in a romaine leaf. Garnish with some shaved Finlandia ‘Keisarinna’ cheese (a creamy sweet gouda and sharp parmesean mix we got at Costco). Add a glass of white wine and we have dinner. The verdict - delicious. It all worked together and really met the expectations for a rich and flavorful carbonara. The smokiness of the pork was just right and browning it the carbon steel pan in olive oil with some butter and the chopped garlic added at the end did the trick – the aroma in the kitchen was wonderful. The round style pasta (the Campanelle is not a strict tube) with its shape and the fringed edge did well absorbing the beaten egg and parmesan sauce and the addition of a bit of the pasta water while folding the dish together helped the sauce get into the interior of the pasta shape. So I urge you in using your Kamado cooking leftovers that get stashed in the freezer to think creative and cook ‘out of the box’. I guarantee it will be good! And guess what - nobody missed going out to eat.
Pasta Carbonara - A New Year's Eve Meal Treat One of the great things when you have taught your children how to cook and they grow up and independently polish their culinary skills is that they will come home and cook for us parents. Daughter and son together fixed this wonderful pasta carbonara for Mrs. Smokehowze and me last night for the family New Year ’s Eve meal. They made homemade hand rolled and cut pasta, used some great rolled pancetta with peppercorns, fresh Parmigiano–Reggiano grated from a wheel wedge of high end cheese, olive oil from a friend of mines family grove in Italy and built the traditional carbonara sauce to pull it all together. For some this is an intimidating meal to prepare, but they had no reservations about it at all. They hit each note of the symphony exactly right and the result was a fantastically rich and fulfilling meal, quite fitting to bring in the New Year and ring out the old. A Rich Wonderful Dish Rolling the Pasta Hand Cutting the Noodles Fresh Pasta Ready for the Boiling Water Pasta Almost Done for Next Phase The Parmagiano-Reggiano Adding the Egg Yolks,Olive Oil, Cheese, Parsley and Seasoning The Pancetta -- the onions and garlic were sauteed right after in the same pan. The Dish is Coming Together - A little butter never hurts in the dish. Almost Done Dinner is Served! Don't Forget Some Wine with this Pasta. So to paraphrase an old expression… Fix your kids a meal and they eat you out of house and home, teach them to cook and they fix you a great meal.