Mon frigo est COM-PLE-TE-MENT vide – day 2

I was actually very proud of myself last Monday when I managed to pull out one more meal out of my sadly almost empty fridge. And even prouder of the results! I love pasta – it is certainly one of my favorite dishes and I could eat pasta for lunch and dinner. I manage to restrain myself though, and for this Florent is very grateful. But, I find pasta difficult to make. Don’t get me wrong, everybody can boil water and pour pasta in it and see what happen.s But managing to get the pasta al dente – enough sauce that it’s not too dry – but not too soagy or fatty – this is to me one of the greatest challenges (did I tell you I was unemployed?). So Monday night – I was proud of myself.

Here it goes:  Carbonara with Baby Spinach (I know, after such an emphatic introduction, I could have made an effort on the name).

Ingredients:

  • 7 oz – 200 g of Fusilli  (De Cecco are my favorite – Barilla is authorized during recession only)
  • 1/4 pint/125 ml of heavy cream
  • 2.5 oz/150 g of baby spinach (i.e.: half a box of pre-washed baby spinach)
  • 1 cup of sliced bacon
  • 1 cup of Italian parsley
  • 1 or 2 tbsps of lemon juice
  • 1 cup of parmiggiano
  • Salt & Pepper

Yield: 2-3
Preparation: 10 minutes
Cooking: 15 minutes

1. Bring water to a boil (as much as you can – with loads of salt). Cook Fusilli al dente (i.e. – for me – usually time on the box + 1 or 2 min). Always keep a cup or two of the water you cooked the pasta in. It might be helpful if your pasta sauce is a little dry.
2. Sautee the bacon for 5-10 minutes on medium until crisp but not burnt. Get rid of all the piggy fat and get the bacon back in that skillet – with parsley & salt & pepper. Right before the pasta is cooked, add the heavy cream (which SHALL NOT BOIL) & lemon juice – you’ll see the sauce get ticker – don’t ask me why.
3. Pour the pasta in the skillet with the bacon, parsley & creme fraiche. Give it a little stir. Add the baby spinach – in two three times. Why? So that you don’t end up with a big clutter of spinach. Let the spinach sweat a little with the pasta. Add the parmesan, here again in 2-3 times and stir in between. If you feel your sauce is a little thick, now is a good time as ever to add a bit of that water from the pasta you were wise enough to keep. And there you are. I was so happy.

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9 responses to “Mon frigo est COM-PLE-TE-MENT vide – day 2

  1. nathalie gordon morizet

    I love this recipe, I never know what to do with spanich, so never buy any even though it is the right season to find it at the market. I have one question though, you put your spanish raw into your pasta sauce, you do not chop it? What do you mean when you say ” if your sauce is a little time” thank you cocotte. kisses

  2. Well..I would know what to do with Spanish…I am guessing you meant Spinach dear. And yes, I add the spinach raw – but I use baby spinach (typically because this way I don’t have to blanch them & prepare them before and they are less bitter). I like to have them sweat until they are just tender – not mushy.

  3. one of my family’s traditions (among many others) is “Les pates du dimanche soir”, and I’m keeping the tradition here in New York. I will definitely try this recipe out next Sunday, sounds delicious, thanks so much Oeufs Mayo for sharing…

  4. de nada quatre cinquieme…tu m’en diras des nouvelles

  5. will test the recipe over the week end with the 3 girls. they eat ONLY pasta

  6. Pingback: Lemon mi amore « Oeufs Mayo

  7. Nathalie gordon morizet.

    I am trying tonight with fresh spinach. Hope the children won’t mind.

  8. Hope they won’t mind too. Let me know how if they liked it.

  9. Pingback: Bacon, Bacon, Bacon « Oeufs Mayo

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