Pasta Carbonara with Basil and Tomato
Topic and Skill – Pasta, Mise En Place, Chiffonade, Pan Flipping (Episode #11): This recipe is a quick one, so make sure you have everything ready when you start. Do your Mise En Place!
Chiffonade – a technique used to thinly slice basil and other herbs into thin ribbons or strips. Stack the basil leaves, roll up tightly and slice crosswise into thin strips with a sharp knife.
The Pan Flip – a technique used to combine food quickly and evenly over a high heat; in this recipe, the incorporation and homogeneity of the sauce is enhanced by even distribution throughout the pasta.
This recipe is designed for a serving of 2 people (maybe 3), as the incorporation of cheese and beaten egg into the dish is performed best by flipping the pan instead of stirring with a spoon. Pan flipping can be intimidating until one is accustomed to it, but once performed, it is a valuable tool in cooking as it helps evenly distribute heat throughout the dish.
- 3 strips bacon, cut into ½ inch slices
- 2 cups medium shell pasta – cooked to package directions on the least time. Pasta should be “al dente”.
- 1 cup half and half
- 1 clove garlic, minced
- 1 plum tomato, seeded and diced
- 3 tablespoons chiffonade of basil
- 2 ounces grated parmesan
- 1egg, beaten
- 1 tablespoon olive oil
Heat olive oil in a small to medium-sized sauté pan. Add bacon and cook until near crisp. Then add pasta to pan to warm up.
When pasta is warmed through (flip the pan a bit to mix the bacon with the pasta – this will speed the heating of the pasta). Then add half and half until the liquid is halfway up the sides of the pasta. Add garlic.
Heat to bubbling. (Now things happen rather fast!)
Add tomato and basil to the pan and flip (mix) thoroughly. Add parmesan cheese and incorporate into pasta mixture until it dissolves into the sauce.
Take the pan off the burner and add beaten egg mixture. Work quickly flipping the pan until egg is fully incorporated. Do not put back on heat, and do work quickly, we do not want the egg to “scramble.”
Unload onto plate. Serve immediately.
Explore More Recipes
This is an ‘emulsion’ vinaigrette recipe. For a thick, creamy dressing, add oil very slow, whisking constantly.
Every Marylander has a crab cake recipe, but one can’t be a top Annapolis caterer without outstanding crab cakes.
Oven roasted asparagus and homemade chicken stock make this soup rich in flavor. Season slowly.
Nothing beats the flavor of homemade chicken stock. Don’t be shy, it’s not difficult to make. Craig walks step-by-step.
Make-ahead recipe! Prep chicken and refrigerate in an oven-proof dish, then finish in the oven for 45 mins prior to serving.
A classic chicken piccata recipe optimizes all parts of the bird with sautéing and a white wine pan-reduction sauce.
This pork shoulder recipe uses heritage breed hog which produces a reddish color meat. The fat is luscious with great flavor.
Hangar steak is a little known cut with for maximum flavor. This quick skillet recipe includes Maderia sauce.
Succotash is best with the freshest, local ingredients. When combined the sum of the ingredients is far greater than individually.
The key to making perfect fries at home – crispy on the outside, smooth, warm and mellow on the inside – is to fry them twice.
Making a great omelette is an essential part of being a good cook. And essential to making a great omelette is egg selection.
Traditional New Orleans recipe for cherry bread pudding with whiskey bourbon sauce. Perfect finishing touch to a great meal.