Thursday, February 17, 2011

Menu for 02/15/2011 - Pasta Carbonara with Prosciutto (Dude1)

Pasta Carbonara with Prosciutto
This is one of the wife's favorites and now we can eat it without guilt now that we use real food and have been de-indoctrinated regarding fat. There's nothing like raw heavy cream from a grass fed cow : ) This is also an extremely fast and easy meal to throw together.

Makes roughly 4-5 servings.

1 pkg of prosciutto (be sure to find the stuff without nitrates or nitrites)
1-2 C organic frozen peas
.5 pkg organic whole wheat pasta (can't wait until I'm making my own sourdough pasta for even more health benefits)
2 eggs from a pastured hen (optional)

for the alfredo:
1 C fresh grated parmesan cheese
fresh ground pepper to taste

Begin bringing water to a boil for the pasta. Right before the water starts to boil add all ingredients for the alfredo sauce into a sauce pan. Cook the sauce over medium heat and stir frequently. Add pasta to boiling water and while pasta is cooking fry the prosciutto on both sides until slightly crispy. A couple of minutes before the pasta is done add the frozen peas.

(At this point I actually added 2 tsp of arrowroot powder to the sauce to thicken it up more, but this is not necessary)

Right before the pasta and peas are done, whip the two eggs in a bowl and set aside. Drain pasta and peas and then immediately put back into the hot pot (no need to have the burner on at this point). Pour the whipped eggs over the pasta and mix. The egg nicely coats the noodles and in return the hot noodles cook the egg. Add the prosciutto to the noodle, peas, and egg mixture.

Plate the noodle mixture and pour the sauce over. I recommend adding the sauce individually for each plate. If there's left overs the sauce should be refrigerated and reheated separately from the rest. For a final touch grate a bit more fresh parm on top : )

I like to serve this with homemade garlic sourdough bread.


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