 | I asked C to bring me my camera just before serving this dinner. He was incredulous, "haven't you made this pasta 1000 times already?" Well, um, maybe...my carbonara obsession is real y'all! I will say I was thrilled that I roasted the hatch chile in the afternoon and I didn't get a single complaint from C about the smell, so that was a win. Miss F devoured this pasta and she loved the roasted hatch chiles. I loved it so much, but this is no shock considering how much I love carbonara. Now I just need to roast a bunch of hatch chiles and freeze them so that I can enjoy this dish year round. |
4 egg yolks
½ cup cream
¼ cup grated parmesan
¼ teaspoon salt
6 slices bacon, cut into lardons
1 roasted hatch chile, chopped
2 cups corn kernels
1 pound thin spaghetti
Whisk the eggs, cream, Parmesan and salt together in 2 cup measure Fry the bacon until crisp, drain and set aside. Drain all but one tablespoon of the bacon grease from the pan. Saute the chilis and corn in the grease for 1 to 2 minutes. Prepare the pasta per package directions. Add the drained pasta to the pan with the chilis and corn, pour the cream mixture over the pasta and stir over low heat for 1 minutes, top with the bacon and serve.
| Pin It Now! |
2 comments:
Looks and sounds wonderful. Blessings, Catherine
This looks so good, he is lucky you have made it 'a thousand times' give or take a hundred. Lol. And some of us----that would include me----are very glad you posted it. I pinned it.
Post a Comment