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8 Weeks in.

July 15, 2010

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I want to remind you that this is not a food blog.  It’s a way for us to interact with our members and anyone else for that matter.

 I don’t consider myself a foodie and I hope it stays that way.  Food is fudamental.  A perfect way to serve others.  If someone takes the time to make me dinner, i’m going to love it.  I will always be thankful.  The minute we start to obsess over it, we destroy it.  Refined cookery is good – it has it’s place.  I just see it as a more dedicated and directed vision of service, but my philosophy will always be one of simplicity.   

Pasta is simplicity.  Here is a straight up now tell me version of a Pasta Carbonara.  No bones about it.  Enjoy the sexy food pics 🙂  It’s not obsession – just want to make it good for the customers. 

2 FRESH raw egg yolks per person
1/4 cup of cubed pancetta or bacon per person
1/4 cup of finely grated Parmigiano or Pecorino per person
1/3 cup of thinly sliced shallots per person
Lots of cracked pepper
110 grams of pasta per person (a standard box is about 450 grams)

As you can see, I wrote this recipe per person so you can adapt it to the size of your meal easily.  

Crack egg yolks into a bowl and mix in the cheese and lots of black pepper.  Don’t worry about adding any salt  becasue the pancetta and cheese will take care of that.  In a dry low pan, cook your cubed pancetta and let the fat slowly melt away – stirring occasionally.  After 8 minutes or so, while the pancetta is still rendering (fat melting) add the shallots and continue to soften the shallots on low heat.  When Shallots are cooked, turn off heat and set aside.  There should be enough ‘oil’ in the pan left from the pancetta – if it doesn’t coat the bottom of the pan then add a drizzle of good olive oil.  Meanwhile your pasta should be cooking in salted water.  Take out and pour over your slightly cooled down pancetta and shallots and stir in your egg mixture.  This is the tricky part, you don’t want the pasta to be SO hot that it scrambles your egg yolks, but you DO want it hot to make the sauce creamy and nice.  Top with more cheese and cracked pepper.  Serve immediately. I changed my pasta from fettucine to penne in the pictures – penne is a better choice. 


For archival purposes – Here’s a recap of what went into your bags this week.

Yukon Gold Potatoes, Yaya, Purple Haze, and Danvers Half Long Carrots, French Shallots, Yellow Onions, Purple Ruffle Basil, Sweet Basil, Tomatoes – Green Heirlooms and Regular ole Better Boy, Zucchini, Peppers, Cucumbers, and Homemade Mozzarella.

One Comment leave one →
  1. Sally permalink
    July 15, 2010 4:16 pm

    Brian, looks like a terrific version of this classic. Can’t believe you go home and cook after cooking all evening at work! By the way, I sent you an e-mail last night.

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