Cheater's Carbonara Sauce - 2g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce pancetta -- (30g) diced
2 teaspoons unsalted butter
1 garlic clove -- minced
1/8 teaspoon red pepper flakes
1/2 cup heavy cream -- or creme fraiche
1 egg yolk
1 Tablespoon water
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
In a medium saucepan, combine the pancetta, butter, garlic, and red pepper
flakes over medium heat and cook until the pancetta has rendered its fat
and is lightly browned around the edges, 4 to 6 minutes. Add the cream,
bring to a simmer, and cook until slightly reduced, about 1 minute.
In a small bowl, whisk together the egg yolk and water until blended.
Ladle in a few spoonfuls of the sauce and whisk immediately so the yolk
doesn't coagulate. Pull the sauce off the heat and whisk the yolk mixture
into it, along with both cheeses. Return the pan to very low heat and
cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Taste and season generously with salt and black pepper. Keep warm until
ready to serve.
Makes one cup (2 to 4 servings)
Storage: Refrigerate in an airtight container for up to 2 days. Reheat
very gently so the egg yolk doesn't curdle. This sauce does not freeze
well.
Quick Change: Use prosciutto instead of pancetta and increase the butter
to 1 Tablespoon.
AuthorNote: True spaghetti carbonara is one of those alchemical dishes in
which simple ingredients come together in a perfect moment of harmony and
luckiest - wonderful to eat but not that easy to pull off. Here, I'm
referencing the flavors in a carbonara - pancetta or guanciale (two
versions of cure pork related to bacon but not smoked), fresh eggs,
pecorino, and freshly cracked black pepper - but I'm uniting them all with
cream, which allows me to make an actual sauce that can wait patiently
until I'm ready to mix it with the pasta. This sauce is also good on
steamed asparagus or sauteed chicken breasts, or both, and the recipe is
easily doubled.
Cuisine: "Italian"
Source: "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by Martha Holmberg, 2013"
S(Formatted by Chupa Babi): "July 2013"
Yield: "1 cup"
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Per Serving (excluding unknown items): 266 Calories; 24g Fat (81.6%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
154mg Cholesterol; 509mg Sodium
Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat
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