Prep time: 10 minutes Cook time: 30 minutes Serves 4
Barbara Kilborn of Lake of the Pines was looking for a pasta carbonara recipe, a dish that traditionally is made using cream, bacon, eggs and cheese.
This recipe comes from Colin Saeger, owner and chef at Baja Burrito in Elk Grove. Saeger worked as a chef at a small Italian café in San Jose that served this dish. He recommends using freshly grated Parmesan cheese; most pre-shredded cheese is coated with cornstarch and does not melt well. He also suggests using Barilla brand pasta.
Eggs are typically added when finishing this dish, but they are not cooked long enough to eliminate the small risk of salmonella, so Saeger does not include eggs in his carbonara.
Ingredients
3 to 4 cloves garlic, chopped
1 tablespoon olive oil
1 cup white wine
3 to 4 cups heavy cream
1 cup Parmesan cheese
Salt and pepper, to taste
1 cup frozen peas, thawed
¼ pound prosciutto, julienned
¾ to 1 pound bow-tie pasta, cooked al dente
Instructions
Over medium heat, sauté garlic in oil until golden brown. Slowly add wine to deglaze pan. When most of the wine has reduced, about 3 to 4 minutes, add heavy cream and reduce by ¼, about 5 minutes. Add cheese and reduce until sauce thickens, about 5 minutes. Season with salt and pepper. Add peas, prosciutto and pasta, and heat through. Toss and serve.
Per serving, using 3 cups cream and 3/4 pound pasta: 924 cal.; 27 g pro.; 60 g carb.; 63 g fat (38 sat., 20 monounsat., 3 polyunsat.); 222 mg chol.; 865 mg sod.; 6 g fiber; 7 g sugar; 60 percent calories from fat
