After a hectic weekend including a truly wonderful night at the theater, a myriad of errands and chores, a shopping splurge at Sephora, an awe-inspiring day at MoMA, and a workday that started at 7:15am (on a Sunday - yes, that's right!), I needed to be comforted and coddled.
The Vamp's way to achieve that warm, fuzzy feeling of contentment? To cook, of course! And, what better to cook on a chilly evening than a rich, eggy bowl of Spaghetti Carbonara dotted with bits of roasted red peppers and salty slices of proscuitto?
Spaghetti Carbonara (alla Vamp)
Serves 2
Half box of spaghetti (8 oz.)
1/4 cup olive oil
1 garlic clove
2 eggs
1 1/2 cup grated parmesan
1/4 cup cream
8 thin slices proscuitto - torn into bite-sized pieces
1/4 cup roasted red peppers - chopped
1/3 cup dry white wine
Fresh black pepper - ground
Boil spaghetti in salted water until al dente. Drain pasta and set aside.
Separate eggs - with yolks set aside in individual bowls. Combine egg whites with parmesan, cream and ground black pepper.
In a large sautee pan heat olive oil. Add garlic clove and cook until browned on all sides over high heat. Remove and discard clove. Add proscuitto and roasted red peppers and sautee for 4-5 minutes - until cooked through and the proscuitto starts to crisp. Add wine and cook down for an additional 2 minutes until bubbly and well combined.
Toss in pasta and sautee for a few minutes until all liquid is soaked up by the spaghetti. Add the parmesan/cream/egg white mixture. Turn off heat. Toss until thoroughly incorporated.
Divide into two bowls. Create a slight well in the middle of each bowl of pasta and delecately place egg yolk in each. Topped with more grated cheese and black pepper, if desired. Mangia.
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