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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A takeoff on traditional carbonara using diced ham instead of pancetta and throwing in some red pepper flakes. Not your usual cream-based sauce, but still sinfully rich! Ingredients:
1 pound penne or linguine |
2 tbsp flavourful olive oil |
1/3 pound cooked ham or canadian bacon |
5 cloves garlic, crushed |
1/4 cup white onion, diced |
1/2 teaspoon crushed red pepper flakes |
1/2 cup dry white wine |
2 large egg yolks |
3 tablespoons freshly grated asiago cheese |
a liberal sprinkle of black pepper |
Directions:
1. Cook pasta to an al dente texture and drain, setting aside 1/4 cup pasta water.
2. Heat large skillet over moderate heat.
3. Saute ham in a drizzle of oil until it warms through and begins to brown.
4. Add measured olive oil, garlic, onion and crushed pepper flakes and saute 3-4 minutes.
5. Add wine to the pan and reduce by half, 2 minutes.
6. Seperately, beat together egg yolks, cheese and pepper.
7. While whisking vigorously, stir in a ladle of the boiling pasta water.
8. Add hot pasta to pan containing garlic mixture.
9. Toss pasta with ham, add egg mixture and stir well 1 minute. Take off heat.
10. Continue to mix pasta well until sauce is thickly coating the pasta.
11. Adjust seasonings with salt and pepper and serve.
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