Wednesday, January 12, 2011

Skillet Carbonara Casserole


We decided to take a snow day today, even though we really didn't get more than 6 inches. I mean, who wants to wake up and shovel snow at 7am? So after Bec made me some delicious pancakes (another future blog post), I decided to stop being lazy with this blog and put up some delicious recipes we've made recently.  My parents came over for a weeknight meal a few weeks ago, and this Skillet Carbonara Casserole from Cooks Country was a hit!  It has all the delicious flavors of a spaghetti carbonara but it's a heck of a lot easier to make all in one skillet.  We served it with my tasty Balls of Meat and a salad, and it made for a hearty meal. This recipe will definitely be in regular rotation.

Ingredients:
8 slices  bacon , chopped fine
2 slices  hearty white sandwich bread , torn into pieces
1 1/4 cups  grated Pecorino Romano  
Salt and pepper
2 large  eggs
1 cup  evaporated milk
5 1/4 cups  water
3 garlic cloves , minced
1 cup  white wine
1 pound  penne pasta


Directions:
1. FRY BACON Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.

2. PREPARE TOPPING Pulse bread, ¼ cup cheese, ½ teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and ¾ cup water in medium bowl.

3. SIMMER PASTA Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to ¼ cup, about 3 minutes. Stir in remaining water, penne, and ¾ teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper-middle position and heat broiler.

4. ADD SAUCE Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes. Serve.

Download a printable recipe here!
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1 comment:

Candy Girl said...

I just bought a stack of Cook's Country magazines and have this one marked to make soon. Great blog!