In my next installment of "Who needs to spend $88.95 on a pasta maker when you can make it by hand just like an Italian great-nonna?", I present to you "Homemade Orecchiette in a Carbonara Sauce".
This is one of those dishes that makes you shout "Holla!!!!" It is the only carbonara recipe I have found that is not heavy. Instead, it is light, yet deliciously creamy. I added shiitake mushrooms and green peas to the recipe which already included leeks and smoky bacon. If you are not making the orecchiette from scratch, this dish takes all of 10 minutes to prepare.
TEN. MINUTES.
HOLLA!
Making homemade orecchiette is turning out to be second nature. The more I make homemade pasta, the more I live in delusions of grandeur, where I close my eyes and transport myself to a small flat in Rome, standing over my counter, covered in flour, with my windows opened wide as listen to the sounds of the streets below. I spent some time there one summer as I learned to teach English to foreign learners and ever since, I dream about one day returning to the city that I love so much.
But for now, dishes like this are the next best thing.
I wonder how to say "Holla!" in Italian...
Click here for the homemade orecchiette recipe.
4 slice applewood bacon, diced
2 medium leeks (white and pale green parts only), halved lengthwise then cut crosswise into 1/3" slices
10 ounces orecchiette
2 large eggs at room temperature
1/2 cup freshly grated parmesan cheese, plus additional for serving
1 tablespoon chopped Italian parsley
1 cup sliced shiitake or cremini mushrooms
1/2 cup freshly shelled green peas
1 tablespoon olive oil
Kosher Salt and Freshly Ground Black Pepper
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add mushrooms and saute over medium heat about 3 minutes. Add green peas and saute for 2 more minutes. Add 1 tablespoon olive oil and add leeks and sauté over about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks and mushroom mixture in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
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I loved it. My photo did not look as pretty as yours so I'm not sure if I should blog about it or not. I used the whole pound of orecchiette so I should have added another egg.
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