Tuesday, August 21, 2012
I didn't have enough work to do and I was bored more often than not.
So what I would do for about 39 hours a week was 'stumble upon' websites. If you think Pinterest is a time-gobbler, you have no idea what kind of time that little "Stumble" button in the corner can eat up!
this! And this! And this!
The internet is an amazing place. So amazing that time can just slip away from you and before you know it, it's late and you're hungry.
Recipe from Austin!
1 lb. spaghetti
2 c. cubed pancetta, rind removed (bacon works too)
2 tsp. olive oil
1/4 c. vermouth (or dry white wine)
corn removed from 2 ears of corn
1 c. cherry tomatoes, halved
3/4 c. freshly grated parmesan
1/2 c. heavy cream
1. Heat a large pot of water for the pasta.
2. In another large pan, cook the pancetta cubes in the oil until crispy. Pour vermouth over pancetta and let it bubble away until most of the vermouth cooks out of it. Remove the pan from the heat. Add corn and tomatoes.
3. In a bowl, beat together eggs, cream, parmesan and pepper. Set aside.
4. Cook the pasta until it is al dente. Remove 1/2 c. pasta water before draining.
5. Place the pancetta back on the heat, add pasta to pan (if it won't all fit into that pan, use the pan you used to cook the pasta instead). Stir together until well combined. Remove from heat. Add egg, cream mixture and toss quickly. Thin with pasta water, if needed.
*Usually, when I am combining the pasta with the egg mixture, I turn the heat back on very low if the eggs don't seem like they are cooking enough - just for about 90 seconds.
6. Top with more fresh ground pepper and nutmeg.