Crunchy Green Mom - Suzanne

Crunchy Green Mom - Suzanne

Sunday, January 30, 2011

Cook Street and Pasta Carbonara




Dave and I got a great gift from his parents for Christmas in 2009. Two gift cards to Cook Street here in Denver. If you have not had the chance to go I want to tell you to schedule a class NOW! Perhaps we can get the Mile High Mama's to have one of our Mother's nights out there! Great idea right?



After month's of looking at classes, etc, we finally decided on Pasta, Pasta, Pasta class because we were going to learn how to make our own pasta. Romantic date night with a meal handmade by us... pretty cool concept right?



It is....



So we showed up and the class holds approximately 24 people. Couples, friends, singletons, pretty much everyone that is looking for a night out and learning something new. We got there around 7pm, got something to drink, an antipasto plate to tide us over and very cool people watching.



After filling out a disclaimer "If you burn yourself... it's not our fault", we settle in with our table neighbors and then onto Chef teaching us about Pasta.



It was hands on, an egg, some flour and tons of stirring. Then kneading it (LOTS of kneading), wine and meeting new people. By the end we learned to make Classic Pasta Carbonara, Penne Pasta with Sausage, Garlic and Tomato and finally a chocolate Pasta with Raspberry Coulis.



So... I'm gonna share the Classic Pasta Carbonara with you, sounds fab right??
I did do some modifications to it.

Classic Pasta Carbonara

2 servings of spaghetti or linguine noodles
2 egg yolks
Heavy cream (slightly less cream than egg yolk)
1 tablespoon of oil (I like to use the pancetta oil)
Splash of white wine (if you won't drink it, don't cook with it)

Topping:
2 oz pancetta
Romano cheese grated
Parsely (finely chopped)

Cook the noodles

  • While the noodles are cooking put two egg yolks and heavy cream into the bowl, beat, then add cheese, parsley, salt and pepper, set aside
  • Cook the butter and olive oil until the butter has melted, add pancetta and cook fully. Add white wine and reduce completely, remove from heat.
When ready to serve, add hot pasta to bowl with egg yolks and cheese mixture. Toss to coat well and add pancetta. Adjust seasonings and serve immediately, garnish with grated cheese and plenty of pepper.

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