For this round of the recipe swap, the theme was baking or cooking with alcohol. I had quite a few options on my blog; wait, maybe that isn’t something to be proud of! Oh well, for this round I got the recipe that Sarah submitted. Sarah from A Taste of Home Cooking, organizes the swaps and it’s always fun to see what recipe she’s picked.
This recipe doesn’t have a lot of alcohol in it, but I think that wine in pasta really adds a lot to the flavor. I used white wine, an Australian Moscato, which isn’t really dry at all, but it’s the type of wine that we like to drink, so that’s what I used. I was really nice having the rest of the bottle of wine to have with dinner. It’s been quite the week at work.
I’ve actually never made carbonara before, and it was really good! I loved the bacon and the tomatoes. I think I would add more spinach next time. I halved this recipe since there are only two of us, and I just added a couple of handfuls of spinach and didn’t measure. The sauce is rich, but not so rich like what you might get at a restaurant. I liked this dish and I was pleased at how quickly it came together to a nice finished dish. Thanks for the recipe Sarah!
BLT Pasta Carbonara
1 pound fettuccine or spaghetti
6 slices bacon, chopped into bite-size pieces
2 onions, chopped
15 ounce can diced tomatoes, drained
6 ounces baby spinach
1/4 cup (dry) white wine or vermouth
1-1/2 cups grated Parmesan
1/4 cup heavy cream
Cook pasta, drain and set aside.
In a large skillet (big enough to fit the pasta) cook the bacon until crispy. Add the onions and cook until beginning to caramelize, about 15 minutes. Add the tomatoes and spinach and cook until the spinach wilts, then add the white wine and cook to reduce the wine until you just have a small amount of thick syrup left.
In a bowl, whisk together the eggs, Parmesan, cream, pepper and nutmeg.
Add the drained pasta to the skillet with the sauce and toss to coat the pasta. Remove the pan from the stove and add the egg/cheese mixture, quickly tossing to combine. Serve with additional Parmesan, if desired.
Recipe from A Taste of Home Cooking