Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Spaghetti Carbonara
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- #47722
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 red Thai or Serrano chili, seeded and chopped
OR
1/4 teaspoon dried chili flakes
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, peeled but left whole
4 ounces pancetta, roughly chopped
1/4 cup dry white wine
1 pound spaghetti
directions
In a large bowl, lightly beat the eggs. Add the Parmesan, parsley, chili, and pepper and mix together well. Set aside.
In a skillet, heat the olive oil over medium heat. Add the garlic cloves and cook until golden and fragrant, a few minutes. Remove and discard the garlic cloves.
Add the pancetta to the skillet and cook until it just begins to brown. Add the wine, bring to a boil, and boil for about 2 minutes, stirring and scraping the pan bottom to loosen the browned bits. Remove from the heat and set aside.
Bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain and immediately add to the egg mixture, stirring vigorously to coat the pasta completely and create a silky sauce.
Quickly reheat the pancetta and wine, add to the pasta, and stir well again. Divide among warmed shallow bowls and serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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