Valentine's Day is a holiday that is all about sharing your love for your partner. And for us foodies, there is no better way than to share that love over good food. Chef Eric Crowley, of Culinary Classroom, was gracious enough to share a variety of his recipes with me so I could share them with you.
Fresh Pasta with Carbonnara Sauce
Yield: 6 Servings
- 1 pound Fresh Pasta (recipe follows)
- 1/2 pound Pancetta or slab bacon (about ½ inch slice)
- 4 cloves Garlic
- 3 Tablespoons Extra Virgin Olive Oil
- 1/4 cup Dry White Wine
- 2 Large Eggs
- 1/2 cup Grated Parmesan
- 1/4 cup Grated Romano
- Black Pepper, To Taste
- 2 Tablespoons Parsley, Chopped finely
1. Cut the pancetta or bacon into strips about 1/4 inch wide. You should have pieces that are 1/2 inch by 1/4 inch. Set aside.
2. Lightly mash the garlic cloves with the side of a chef’s knife or the knife handle. Break the cloves just enough to remove the skin. Discard the skin and put the cloves in a small sauté pan with the oil. Turn the heat to medium high and sauté until the garlic turns a deep golden color. Remove and discard the garlic cloves.
3. Put the strips of bacon or pancetta into the same pan. Cook the bacon until it begins to crisp around the edges. Add the wine and let the mixture bubble for about 1-2 minutes. Turn off the heat and keep the pan on the stove.
4. Break the eggs into a large bowl and beat them lightly with a fork. Add the two cheeses, a large pinch of pepper and the parsley. Mix together thoroughly.
5. Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain the pasta and add it to the bowl with the beaten egg mixture. Toss well.
6. Reheat the bacon mixture over high heat and pour the entire contents of the pan to the pasta bowl. Toss thoroughly again and serve at once.
Yield: 3/4 Pound
- 6 ounces Bread Flour
- 6 ounces Semolina Flour
- Pinch Salt
- 3 Eggs
1. In a large bowl, mix the flours together with a little salt. Crack the eggs into the center of the bowl. Knead by hand, adding a little oil or water if needed. Continue kneading until the dough is smooth and satiny.
2. Cover the dough with plastic wrap and let it rest, at room temperature, for at least 30 minutes.
3. Using a pasta machine, roll the dough into thin sheets then cut them into linguine or desired shape. While cutting the dough, bring 2 gallons of water to a boil. Add about two ounces of salt to the water.
4. Cook the pasta until al dente. Drain thoroughly. Toss with the sauce and serve.
For more tempting recipes from Chef Eric Crowley, please visit the following links: