Weekly Menu Plan; Spaghetti Carbonara

This is the 7 Day menu, including the two first courses; for the 6 Day menu plan without first courses, check-out the sidebar.

We also have just the 6 Main Courses.

All plans include the Shopping List

Friday: Spinach Salad with Chevre, Dates and Nuts
Vieux Carré Scampi
Quinoa with Herbs
Brussels Sprouts with Prosciutto and Shallots

Saturday: Baked Eggs
Paupiettes (Provençal Veal Rolls)
Individual Potato Gratin with Caramelized Shallots
Sautéed Butternut Squash with Shallots

Sunday: Spaghetti Carbonara
Fresh Fruit

Monday: Chicken with Onions, Bay and Thyme
Baked Potato Chips
Sautéed Brussels Sprouts

Tuesday: Pasta with Sausage, Sage and Beans

Wednesday: Pork Amandine
Brown Rice

Thursday: Turkey with Sherry and Prosciutto
Mashed Butternut Squash

Or Thanksgiving Dinner
Butternut Squash Soup
Roast Turkey with Madeira
Sage Stuffing
Fresh Spinach Gratin with Ricotta
Cranberry Cheesecake Pie

One of the things I love about real Italian food: there are great, creamy, luscious sauces but without the extra butter and fat so commonly used by some American chefs.

In this dish, the eggs are cooked by the hot pasta and water to form a creamy sauce without the cream.

The classic Italian dish uses pancetta, but regular bacon or Prosciutto will work equally well.

Spaghetti Carbonara

Total time: 25 minutes

Ingredients:

4oz (125gr) spaghetti about 1 1/4″ (3cm) diameter bunch
4oz (125gr) pancetta substitute bacon or Prosciutto
2 tbs olive oil
2 whole eggs
1/2 cup Parmesan cheese (2oz, 60gr) plus more for sprinkling

A luscious, creamy sauce without the cream

Instructions:

Cook pasta according to package directions.
Slice pancetta or bacon into julienne strips.
Grate Parmesan.
In medium bowl whisk eggs well.
Add Parmesan and whisk.
When pasta is half cooked:
Heat oil in medium skillet over medium heat. Add pancetta and sauté until crisp.
When pasta is done:
Drain, reserving 1/2 or all of the cooking water. (We only want 2 tbs, but we want it boiling hot.)
Immediately put pasta into skillet with pancetta and toss well.
Slowly pour 2 tbs of hot pasta water into the egg mixture, whisking constantly.
Pour egg mixture over pasta, tossing well. (Use tongs).
Toss in skillet 1 minute, to heat through, then quickly put into warm bowl.
Serve immediately with a bit more Parmesan for sprinkling.

Note: If pancetta is brown before pasta is ready, remove from heat, but make certain to have pancetta and pan hot again before draining pasta.

Note 2: The addition of the hot water to the eggs is to ‘temper’ them, so they become a creamy sauce rather than scrambled eggs. If you heat in the skillet too long, however, they will still end up like scrambled eggs.

Here are more Pasta Recipes if you are interested.