Lately Stephan and I have been branching out and trying lots of new recipes.
We try to cook two new meals per grocery trip (which is every two weeks)
I've started picking recipes that seem a little fancy but will still fit in our grocery budget!
I love watching the Rachael Ray show so most have been coming from her.
This one is our new favorite!
Pasta Alla Carbonara-With Spring Onions and Lemon
Courtesy of Rachel Ray
(With a few edits)
1lb egg tagliatelle
(These are hard to find where we shop (target,publix) so we just use regular fat egg noodles only difference is the length of the pasta. If you wanted a long pasta you could substitute fettuccine noodles)
3tbsp extra virgin olive oil
1/3 lb pancetta-chopped into fine dices
(you can find prepackaged diced pancetta in the deli section at target, however it is pretty pricey(about $7 per pack and you have to buy two) so we just use bacon)
1tsp coarse black pepper
6 cloves of garlic, finely chopped
1 small Fresno chili pepper, seeded and finely chopped, optional
(we've tried it with and without (b/c I was afraid of the spiciness) but we like it better with the pepper. Just adds a little something extra)
1 bunch spring onions (scallions), finely chopped, whites and greens seperated
The zest and juice of 1 large ripe organic lemon, divided
1 tbsp fresh thyme
(spend the extra money on fresh even if you have the dried already. It makes a huge difference in taste)
3/4-1cup dry white wine
3 large organic egg yolks
Handfull of flat-leaf parsley, very finely chopped
About a cup of freshly grated parmigiano-reggiano cheese
(our first time making this we splurged and bought a really fresh block of parmigiano from the deli for about $10, the next time making it we used the grated kind that comes in a bag... there isn't a difference in taste and if you're on a budget like us it's a better option to go with the prepackaged.)
About a cup of freshly grated Pecorino Romano
(we get a fresh block of this cheese b/c we cant find it prepackaged)
Brind a large pot of water to a boil for the pasta. Add salt and cook pasta to al dente. Reserve 1/2-3/4 cup of the starchy water just before draining the pasta
Heat a large skillet over medium heat with oil. Add pancetta (bacon for us) season with black pepper and brown lightly.
Stir in garlic, chili, the whites of the chopped onions, lemon zest and thyme. Stir for 2-3 mins then add wine and reduce by half, 1-2 mins. Reduce the heat to low
When pasta is about ready, in a bowl, beat reserved starchy water with egg yolks to temper them
Add lemon juice, parsley and greens of the onions to the skillet
Drain pasta and add to skillet. Turn off heat and pour in tempered eggs and sprinkle in the cheeses. Toss all together for about 1-2 mins or until he sauce coats the pasta and is thick and shiny. Serve with a little extra cheese on top
Here's a picture from her webiste of the dish
(The colors of the dish are much brighter when we make it but I dont have a picture from the times we did)
When we made this the first time we ate is as is but the second time we ate is as a side dish a long with some red fish my dad and brother shared with is from a spring break fishing trip they went on.
It was a real nice compliment to the fish because of the lemon in the pasta! Having it as a side dish also allowed for leftovers!
Its even better the second day haha
We have been waiting for publix to get Mahi Mahi in and as soon as they do we will be making this dish again to go along with the Mahi.