Saturday, September 7, 2013

Another Chance Ranch Bacon and Egg Pasta:

Another Chance Ranch Bacon and Egg Pasta:
Rigatoni alla Carbonara

slave is blessed by knowing a friend, Sir Mike. This last week he brought me a dozen fresh eggs from His “Another Chance Ranch”. For all of you who have never had a farm fresh egg, You are really missing a treat! Master and I both said thanks and knew that slave needed to honor Sir Mike with a couple of Egg recipes!

4 slices bacon near crisp-cooked cut into bits
1 pound rigatoni half a diced onion
3 cloves garlic, finely chopped
a few pinches, crushed red pepper flakes
1 cup chicken stock or
dry white wine
4 large Eggs hard cooked, peeled and cut into chunks
3 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh basil leaves, finely chopped
½ cup left over green peas
Mushrooms of your choice
A few grinds black pepper

Directions Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While water is warming: Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Arrange the bacon slices in a single layer on the baking sheet; bake in the oven just until crispy, about 10 to 13 minutes. Drain bacon on paper towels.

Using 2 tablespoons of the drippings from the bacon in a large non-stick skillet, cook onions and crushed pepper flakes until tender and starting to brown then add & saute garlic bits 2 more minutes.
Pour in the stock and simmer to reduce liquid by half, 2-3 minutes, stirring occasionally.

Beat together egg yolks and Parmigiano Reggiano cheese bits in bowl, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in basil and pepper and set aside.

Drain pasta. Add pasta to pan with onion – chicken stock sauce.
Toss pasta with bacon, then add egg–cheese mixture and toss a full minute.
Remove from heat. Continue to toss until sauce is absorbed by and thickly coats the pasta.
Stir in ½ cup of green peas and the chunks of hard cooked egg.
Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Suggested variations:
adding some lemon zest at the very end! Possibly using Canadian Bacon and or mushrooms add 1/2 cup of heated fat free half and half the next day to reheat.

This was fantastic reheated Next Day with no fat half and half to make a heaver sauce!

Thank You again Sir Mike

property of Master Indy

To satisfy and restore. 
To nourish, support and maintain. 
To gratify, spoil, 
comfort and please, 
to nurture, assist, and sustain 
…..I cook!

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