Pasta un-carbonara
Pasta and macaroni
Italian cuisine
As a cook, I’d love to be remembered as someone who took inspiration from my culinary heritage, but also relished making dishes my own, by not feeling shackled by recipes, but rather enjoying the freedom to apply skills I’ve acquired over the years to bring new techniques and ingredients to my cooking. I’d also like to be remembered for the time I’ve spent cooking with my family, teaching my kids a few things about cooking before they head out on their own in the world. <br /> <br />This dish, our twist on Spaghetti Carbonara spoke to both of these things, and therefor fit the bill of this week’s challenge nicely. A family favorite that gives a nod to my Italian culinary roots, but veers from the traditional in substantive ways, it’s a dish that was born out of experimentation with my clan, one that the kids not only helped to re-define, but ultimately learned how to make themselves. And the best part just might be the fact that it’s finished with an element that the kids and I learned together just for this dish (David Chang’s “just” poached egg), how cool is that. <br /> <br />This is not a “carbonara” in the true sense as the real deal is always made with spaghetti, and NEVER with cream or herbs and spices other than salt and lots of black pepper. What this dish IS, is a treat that takes the basic elements of a carbonara, eggs, bacon, cheese and pasta and spins them into a familiar, yet unique play on the classic. The sauce is fortified with shallot, rosemary, cream, butter, parmesan and pimenton, the guanciale, cut into thick lardons is seared to a perfect chewy-crisp. The final flourish is the egg, poached a la Chef Chang to yield a just-set globe of deliciousness that dissolves completely when each diner “finishes” the dish themselves by stirring the egg among the bite-sized bits of sauce enrobed pasta.....a little bit of magic on a plate. - Oui, Chef <br />
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