As the saying goes, “a great time was had by all.”
Well, I can’t speak for all, but I can tell you, this guy had a blast cooking Pasta alla Carbonara (recipe below) on AM Northwest yesterday morning!
There were some oddities for this television newbie…(a prop sink with no water, and a kitchen counter on wheels took a little getting used to), but getting to work with the supremely talented and funny Helen Raptis at KATU, was awesome.
(Thank you, Helen, for the second bite…that meant a lot!)
I can’t think of a better way to have launched “The Home Chef: Transforming the American Kitchen”, and the guidebooks, classes, and podcasts to follow.
Here’s the clip, if you didn’t get a chance to watch:
Thank you, again, to Helen, Janice, and every at K2 for this amazing opportunity, I can’t wait to come back!
Chef Perry’s Pasta alla Carbonara
1 pound dry pasta (I used campanelle)
2 tablespoons extra-virgin olive oil
8 ounces guanciale (pork jowl bacon), cubed small
1 large shallot clove, finely chopped
2 Tbs sweet cream butter
4 large egg yolks
Roasted mushrooms (optional)
1 cup grape tomatoes, halved (optional)
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh Italian (flat-leaf) parsley, chopped
Note: make the sauce while the pasta’s cooking so the pasta will be hot and ready when the sauce is done; the pasta needs to be hot when adding the egg yolks, so that the heat of the pasta cooks them.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (“al dente.”) Drain the pasta well, keeping a 1/2 cup of cooking water, in case you need to it in the sauce.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the guanciale and saute for about 3 minutes, until the meat is crisp and the fat is rendered, drain off all but about 2Tbs of the fat. Toss the shallots into the fat and saute for less than a minute to soften, add the roasted mushrooms and butter.
Add the hot, drained campanelle to the pan and toss for 2 minutes to coat the pasta in the fats. Beat the egg yolks and Parmesan together, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but not scramble.
Thin out the sauce a little with the reserved pasta water, until it reaches desired consistency. Season the carbonara with a large pinch of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.
Serve with small bowls of extra cheese.
“The Italian’s were eating with forks, when the French were still eating each other!”
~ Mario Batali