Never Eat Alone: Simple Pasta Carbonara

Thousands of options exist when it comes to making pasta--everything from butter, parmesan, salt and pepper for a simple meal to all-out béchamel and cream sauces for pure decadence. Add virtually anything to pasta as your tastebuds (or your fridge content) and mood decide. 

In addition to its versatility, pasta is one of the great comfort foods intended to be shared with others along with stories, conversation, and relaxation. Today is just one of many ways to prepare a meal from spaghetti (or linguini or gemelli or whichever pasta is sitting on your shelf) by combining a few additional ingredients to turn this in to a satisfying dish. 

This particular recipe is a simplified version of an Italian classic 'Carbonara' from the GreenPan Cookbook (Free after purchasing my new non-stick pan).  Their recipe has less ingredients, less fat and minus the traditional peas and cream. I had pancetta, but use bacon to save money or if you can't find pancetta. 

Pasta is just one of those staples you need to keep in your pantry, because it might save the day coming home from classes, studying late at night, or if your grocery budget simply hits rock bottom! Get some friends together tonight and wind down with this simple dish.

Simple Pasta alla Carbonara

Equipment:
5 quart sauce pan to boil water
Large 12" non-skillet, if possible
Tongs

Ingredients:
12 oz spaghetti or linguini

6 slices pancetta

3 egg yolks, lightly beaten (save the egg whites for an omelet)

1 cup parmesan, grated

2 large garlic cloves, crushed or sliced

1/4 cup parsley, chopped
2 Tbls butter

Salt & Pepper

1/2 cup pasta water

Instructions:
1. Wash your hands.

2. Prep your cheese, garlic and lightly beat the egg yolks.  
3. Add half of cheese to beaten eggs and 2 Tbls lukewarm water to create a thick liquid.  (If water too hot, eggs will scramble).

4. In a large saucepan, bring your water to a boil with salt, and begin cooking pasta according to package. 
5. Sear pancetta and garlic, cool and chop pancetta roughly. (I would just chop prior to searing if I were you to save a step).

6. Return crisp pancetta and 1-2 Tbls olive oil to non-stick skillet over MED-HIGH.

7. When pasta is cooked and ready, remove 1/2 cup pasta water, and drain rest.

8. Add drained pasta to the skillet with 1-2 Tbls butter. Toss with tongs to mix thoroughly.

9. Remove skillet from heat and add the egg mixture quickly to pasta and pancetta. Toss quickly with tongs.  If pasta seems sticky, add 1-2 Tbls of pasta water to keep it saucy.

10. Add remaining parmesan and parsley (omit parsley if you do not like flavor). Season with salt and pepper!

Make sure your friends arrive on time for dinner!

Spicy Sausage Penne

As a college student I remember being limited on equipment, time, and cash to really make all of my mom's recipes.  I was playing varsity tennis and soccer while carrying a full 16 hour load, including Organic Chemistry--but living off-campus with a reduced meal card forced me into making simple dishes with leftovers.

I hit the local Good Will to get a decent, second-hand 5-qt saucepan and I invested in a large, decent Teflon skillet at the time. Why? Because you can pretty much use them for anything--boiling water, making rice, searing hamburgers, sautéing onions, making soup or spaghetti sauce, boiling ramen--you get my drift!

What's even better is when you have a recipe that is either completely made within one piece of kitchen equipment, i.e. one-pot cooking...or, maybe two, as in this case. The idea is to keep things simple and contained with high yield in flavor, friends and leftovers!

Check this out! Really, no more than 30 - 40 minutes from the minute you walk in the door!
(Adapted from Tyler Florence's Dinner At My Place cookbook)

Spicy Sausage Penne 

Equipment:
5-qt saucepan
Dutch Oven or large skillet
Cookie sheet

Ingredients:
4 Hot Italian Sausages, cut 1/4" diagonally
1 lb of dried penne
1 medium yellow onion, diced
4 cloves garlic, minced
2 Tbls olive oil
1 28 oz can San Marzano Crushed Tomatoes
1/2 - 1 tsp of red pepper flakes
1/4 cup fresh basil
1/2 cup heavy cream
1/4 cup half-and-half
1 cup peas (optional)
1/2 cup grated parmesan + extra

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees. (when you walk in the door)
3. Roast your 4 sausages on the cookie sheet at 350F degrees x 15 minutes. Turn x 5 min. Cool and slice diagonally. (start heating your salted water for the pasta )

4. Fill 5-qt saucepan with water and bring to a boil. Cook your pasta. Drain your pasta as instructed.
(use the down-time while pasta boils & sausage roast to prep your other ingredients)

5. Prep your other ingredients while pasta boils, i.e. onions, garlic, grated cheese, basil, and peas.

6. Heat 2 Tbls of olive oil over MEDIUM heat and sauté onions / garlic until translucent and fragrant.
(in the time you boiled / roasted / prepped, maybe 20-25 minutes have passed. throw it together now)

7. Add tomatoes and basil. Season with salt and pepper.

8. Simmer x 15 minutes on LOW heat.
9. Add cream and continue to cook until smooth and creamy.

10. Add sausage, peas, and parmesan. Stir until combined for 2-3 minutes.

11. Add your pasta and serves this up with additional basil / sprinkle of cheese.

Fantastic for left-overs and enough to go around!