Getting back to that reference to Pasta Carbonara a few posts ago, I put this together for a quick dinner last night and, at husband’s request, did not go overboard with the portions. Just 6 ounces of dried linguini for 2 servings, with a large side salad, we were quite satiated. If you want larger servings, just adjust the ingredient quantities accordingly.
I adapted this from a NYT recipe and, compared to fussier preparations of this dish made in the past, this was far superior in both time spent and flavor outcome:
QUICK AND EASY PASTA CARBONARA FOR TWO
1 extra large egg + 1 extra large egg yolk
1/3 cup grated Pecorino romano
pinch of salt & a few grinds of black pepper
4-5 slices Applewood smoked bacon cut into 1/3 inch pieces
1 small shallot finely chopped (optional, but I like it)
6 ounces dried linguini
Fill pasta pot with lightly salted water and bring to boil over high heat. Add the linguni and cook to al-dente stage – about 8-9 minutes.
In a small mixing bowl, whisk together the eggs, cheese, salt & pepper and let come to room temperature while you prep everything else
In a 12″ skillet, fry the bacon on medium heat until cooked through but not too crisp. During final minute or so, add the shallots to soften them. Then turn off heat under the pan.
Drain the cooked pasta, turn the heat under the skillet back to very low, and pour the pasta over the bacon, tossing with tongs to coat it well. Then pour the pasta mixture back into the dry but still hot pasta pot, add the egg/cheese mixture, toss again with tongs, and serve immediately with a bit of additional romano and pepper.
My friend Geri Quinzio first introduced me to this Italian variation on the salad theme many years ago at a going-away party for me at her home. Tear up enough romaine leaves for two, add some thinly sliced red onion, one small orange, tangerine or clementine peeled and sectioned (cut sections in half crosswise), and a few oil-cured black olives. Some shaved parmesan can also be added (just use your vegetable peeler to do this). Dress lightly with extra virgin olive oil, a splash of white wine vinegar, S&P – or, use the Italian Salad Dressing I posted a while back on this site, but lightly does it.