This delicious recipe for Bacon Spinach and Artichoke Carbonara
comes from my son, Erik. Always
inventive, Erik likes to experiment with flavors he loves... this recipe has
plenty of garlic... a little bacon, fresh spinach and some bottled (or canned)
artichokes... tossed with some pasta and a Carbonara sauce... and finished off
with some Pecorino Romano cheese... just delicious!
He chose an interesting pasta shape... Dischi Volanti...
which literally means flying discs... any pasta shape you want will work with
this dish.
TIPS
This dish comes together quickly but requires a little
multitasking... Erik's biggest tip is ... prep everything ahead so you have all
the ingredients handy while you are actually doing the cooking.
Have a large bowl near the stove.. as you finish cooking
some of the ingredients dump them into the bowl.. this way.. when you do the
final toss everything is right there.
He used a lot of garlic... you can use less.. if you
prefer... he advises to slice it very thin...
his exact words... super thin.
The directions will tell you to remove the bacon grease then
add a bit of olive oil... you may ask why...
bacon grease is quite heavy and.. well .. greasy.. using olive oil to
cook the artichokes with the remaining bits of bacon grease in the pan will
give the bacon flavor and reduce some of the greasy feel to the dish.
Keep a liquid measuring cup close by.. you will need to
reserve a cup of pasta water before draining the pasta... the starch from the
pasta goes into the water.. and the starch helps to thicken the sauce..
This recipe will make about 3-4 servings.
An impressive, yet easy dish to make!
Recipe: Bacon Spinach and Artichoke Carbonara
All you need:
1/2 pound Dischi Volanti Pasta *See TIPS
About 4 cups fresh spinach
2 large garlic cloves, sliced very thin
1 tablespoon butter
2 slices bacon, chopped
1 can or bottle artichokes, quartered
Olive oil
2 whole eggs, beaten
1 egg white, beaten with the whole eggs
* Season the beaten eggs with salt and pepper
Pecorino Romano cheese, grated
All you need to do:
Put your pot with water for the pasta on to boil. Boil pasta according to package directions.
*** Be sure to reserve 1 cup pasta water before draining the
pasta
Meanwhile, while the pasta water is getting hot and ready to
boil and then your pasta is cooking... you want your ingredients to finish
cooking the same time you are finishing cooking the pasta.
In a large skillet melt the butter over medium heat and add
the garlic, sauté the garlic for 30 seconds or so... just to infuse the flavor
into the butter... remove with a slotted spoon and put into a large bowl (this
is not a serving bowl... you are just keeping the cooked items until the final
toss).
Add the spinach to the skillet and cook until just wilted...
it will cook down considerably... remove from the pan and put into your bowl.
Add the bacon to the skillet and cook until most of the fat
is rendered and it is fairly crispy but not hard. Remove with a slotted spoon and add to the
bowl. Remove the bacon grease as much as
possible with a spoon. *See TIPS
Add a little olive oil to the just coat the pan and then add
the artichokes. Cook until the
artichokes are broken up about 5 minutes.
Add to the bowl.
*** Reserve 1 cup of the pasta water and drain the cooked
pasta. Add the pasta water to the
skillet to deglaze the pan and scrape off all those tasty cooked bits off the
bottom..
Place the hot pasta pot on a cold burner.. you do not want
it over heat... but the pot should be very hot from cooking the pasta... add
the pasta water and the eggs, whisking very very fast so they do not scramble
but come together in a smooth sauce...
Add the pasta back into the pot and the contents of your
bowl... and toss. Sprinkle the Pecorino
over the contents and toss again...
Serve in bowls.
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