5 Foolproof Sunday Suppers #1 Spaghetti Carbonara
May 8, 2015
So in homage to Nan Kempner, who once said: “The secret is not lavish menus, place settings and flowers, but imagination and great friends. Some of the best parties are done with spaghetti.” I have included my favorite recipe for Spaghetti Carbonara. As with almost everything that I share, it’s as easy as it is delicious. Let’s get started!
To serve 4 you will need the following:
1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces of pancetta, sliced 2/3 inch think and cut into 1 inch matchsticks
¾ cup heavy cream
3 large egg yolks
1/3 cup freshly grated Parmesan cheese, plus more for serving
¾ cup fresh (currently in season in California) or thawed frozen peas
Bring a large pot of water to a boil. In a wide and deep deep skillet, heat the oil. Add the garlic and cook over moderate heat until it’s gently browned and softened. Discard the garlic.
Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered. Using a slotted spoon, transfer the pancetta to a bowl.
Pour off all but 2 tablespoons of fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.
Whisk in the egg yolks and 1/3 cup of Parmesan cheese.
Toss the salt into the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer them to a bowl.
Pop the spaghetti into the boiling water and cook until al dente; drain. Return the pasta to the pot and smother the cream mixture, pancetta and peas on top. Season with salt and pepper and toss until the sauce coats the spaghetti.
Transfer to bowls and sprinkle the pasta with the remaining Parmesan. Serve as a Spring Sunday supper by accompanying it with a crispy green salad vinaigrette
I have no idea why these jewel colors appear splashed across our kitchen table. I would like to think it’s a nod from Nan Kempner, who frequented Studio 54 in its hay day, when disco balls and strob lights set the scene. Let’s raise a glass to the wondrous mysteries of life. Bon Appetit!